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VOL. 10, ISSUE 1 (2025)
The effect of Kepok Banana starch on meltability, pH, and acceptability of processed cheese coagulated with Sechium edule fruit extract
Authors
Vina Alpiana, Wendry Setiyadi Putranto, Dicky Tri Utama
Abstract
Processed cheese is made by mixing natural
cheese and food additives to produce a homogeneous cheese. The protease enzyme
from chayote extract can provide a coagulation effect and become an alternative
coagulant. The addition of kepok banana starch as a filling/stabilizer in
processed cheese. This study aims to determine the effect of adding kepok banana
starch on the solubility, pH, and acceptability of processed cheese with
chayote extract coagulants. This study used a Complete Random Design with four
treatments of kepok banana starch concentration (P0=0%, P1=3%, P2=6%, P3=9%)
and five replicates. The analysis of the fingerprints was carried out with the
rule of decision based on the P-value comparison of 0,05. If the treatment is
declared to be significantly different, it will be continued with the Duncan
double-distance test. Acceptability parameters, using the Kruskal-Wallis
non-parametric statistical test with the Mann-Whitney. If the results differ,
the analysis is continued with the Mann-Whitney test to determine the specific
differences between treatments with a significance level of 5%. The results
showed that the addition of kepok banana starch with concentrations (P0=0%,
P1=3%, P2=6%, P3=9%) did not have a real effect on solubility and pH but had a
real effect on acceptability. The use of 3% Kepok banana starch concentration
produced the best-processed cheese with a meltability of 0,246 cm, pH 6,48 and
acceptability value with a numerical scale of texture 3.73 (like), colour 4.13
(like – slightly like), aroma 3.93 (like), taste 3.53 (slightly like) and total
acceptance 3.60 (slightly like – like).
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Pages:5-10
How to cite this article:
Vina Alpiana, Wendry Setiyadi Putranto, Dicky Tri Utama "The effect of Kepok Banana starch on meltability, pH, and acceptability of processed cheese coagulated with <i>Sechium edule</i> fruit extract". International Journal of Multidisciplinary Education and Research, Vol 10, Issue 1, 2025, Pages 5-10
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