Artikel Ilmiah : A1F022073 a.n. SAFFANAH KAMILA SALSABILA
| NIM | A1F022073 |
|---|---|
| Namamhs | SAFFANAH KAMILA SALSABILA |
| Judul Artikel | PENGARUH PENAMBAHAN WHEY PROTEIN CONCENTRATE TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI BUBUK CREAM CHEESE EKSTRAK KECOMBRANG |
| Abstrak (Bhs. Indonesia) | Cream cheese merupakan produk olahan susu yang memiliki kandungan gizi tinggi, tetapi umur simpannya relatif singkat akibat kadar air yang tinggi sehingga memerlukan penyimpanan bersuhu rendah. Pengolahan cream cheese menjadi bubuk melalui metode foam mat drying dapat menjadi alternatif untuk meningkatkan stabilitas dan memperpanjang umur simpan produk. Proses pengeringan tersebut berpotensi mempengaruhi karakteristik fisikokimia bubuk cream cheese sehingga diperlukan penambahan bahan penstabil. Whey protein concentrate (WPC) memiliki sifat fungsional yang berpotensi memperbaiki karakteristik fisikokimia bubuk cream cheese ekstrak kecombrang. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan WPC terhadap karakteristik fisikokimia bubuk cream cheese ekstrak kecombrang serta menentukan formulasi terbaik berdasarkan karakteristik fisikokimia dan tingkat penerimaan konsumen. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor, yaitu konsentrasi WPC yang terdiri atas empat taraf, yaitu 0% (kontrol), 0,5%, 1%, dan 1,5%, dengan empat kali ulangan sehingga diperoleh 16 satuan percobaan. Bubuk cream cheese ekstrak kecombrang dibuat menggunakan metode foam mat drying. Parameter yang diamati meliputi rendemen, tekstur, warna, waktu rehidrasi, aktivitas air, kadar air, kadar lemak, kadar protein, kadar abu, dan pH. Uji sensori dilakukan terhadap atribut warna, aroma, kekentalan, kelembutan, rasa creamy, dan penerimaan keseluruhan. Data parameter fisik dan kimia dianalisis menggunakan analisis ragam (ANOVA) yang dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf 5%, sedangkan data sensori dianalisis menggunakan uji Friedman dan uji lanjut Wilcoxon. Perlakuan terbaik fisikokimia ditentukan menggunakan metode Technique for Order Preference by Similarity to Ideal Solution (TOPSIS). Hasil penelitian menunjukkan bahwa variasi konsentrasi WPC berpengaruh nyata terhadap rendemen (17,46–20,11%) dan firmness (49,86–86,38 gf), tetapi tidak berpengaruh nyata terhadap parameter fisikokimia dan sensori lainnya (p>0,05). Formulasi dengan penambahan WPC 1% ditetapkan sebagai perlakuan terbaik berdasarkan analisis TOPSIS (nilai preferensi 0,02) dan didukung oleh nilai penerimaan keseluruhan tertinggi (4,30 ± 0,79). Perbandingan dengan cream cheese komersial menunjukkan bahwa formulasi tersebut memiliki tingkat penerimaan yang sebanding pada atribut warna, aroma, rasa creamy, dan penerimaan keseluruhan, namun masih berbeda pada atribut kekentalan dan kelembutan. |
| Abtrak (Bhs. Inggris) | Cream cheese is a dairy product with high nutritional value but a relatively short shelf life because of its high moisture content, requiring refrigerated storage. Converting cream cheese into powder using the foam mat drying method is a potential approach to improve product stability and extend shelf life. However, the drying process may alter product quality, requiring the use of a stabilizing agent. Whey protein concentrate (WPC) has functional properties that may improve the quality of powdered cream cheese enriched with torch ginger extract. Therefore, this study aimed to evaluate the effect of adding WPC on the physicochemical properties of powdered cream cheese containing torch ginger extract and to identify the optimum formulation based on physicochemical properties and consumer acceptability. The study employed a one-factor Completely Randomized Design (CRD), with whey protein concentrate (WPC) concentration as the factor consisting of four levels, namely 0% (control), 0.5%, 1%, and 1.5%, with four replications, resulting in 16 experimental units. Kecombrang extract cream cheese powder was produced using the foam mat drying method. The observed parameters included yield, texture, color, rehydration time, water activity, moisture content, fat content, protein content, ash content, and pH. A hedonic test was conducted to evaluate the attributes of color, aroma, viscosity, softness, creamy taste, and overall acceptance. Data from the physical and chemical parameters were analyzed using analysis of variance (ANOVA), followed by Duncan Multiple Range Test (DMRT) at a 5% significance level, while sensory data were analyzed using the Friedman test and further analyzed using the Wilcoxon test. The best physicochemical treatment was determined using the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) method. The results showed that WPC concentration significantly affected yield (17.46–20.11%) and firmness (49.86–86.38 gf), while no significant effects were observed on the other physicochemical and sensory parameters (p>0.05). The formulation containing 1% WPC was identified as the optimum treatment based on the TOPSIS analysis (preference value = 0.02) and achieved the highest overall acceptability score (4.30 ± 0.79). Sensory evaluation against a commercial cream cheese demonstrated comparable consumer acceptance for color, aroma, creamy taste, and overall acceptability, whereas significant differences remained in thickness and smoothness. |
| Kata kunci | cream cheese; foam mat drying; kecombrang; whey protein concentrate; TOPSIS |
| Pembimbing 1 | Prof. Dr. Rifda Naufalin, S.P., M.Si. |
| Pembimbing 2 | Dr. Rumpoko Wicaksono, S.P., M.P. |
| Pembimbing 3 | |
| Tahun | 2026 |
| Jumlah Halaman | 6 |
| Tgl. Entri | 2026-08-24 09:32:37.397593 |