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VOL. 10, ISSUE 1 (2025)
The effect of Kepok banana starch on yield, moisture content, and firmness of processed cheese coagulated with Sechium edule fruit extract
Authors
Auliya Yosyaputri, Wendry Setiyadi Putranto, Dicky Tri Utama
Abstract
Processed cheese is made by mixing natural and
other food additives to produce a homogeneous cheese. Cheese is formed by the
coagulant agent rennet enzyme, which coagulates milk proteins. Rennet is only
available as an imported product and is relatively expensive, therefore, an
alternative to rennet is the protease enzyme from Siam pumpkin extract. The
addition of kepok banana starch serves as a thickener, stabilizer, and modifier
in processed cheese. This study aims to determine the effect of adding kepok banana
starch in the production of processed cheese with siam pumpkin coagulant on
yield, moisture content, and compactness (firmness). The research method used a
Completely Randomized Design with four treatments of kepok banana starch
concentration (P0=0%, P1=3%, P2 =6%, P3=9%) and five replications. The research
results were analyzed using analysis of variance (ANOVA) with decision rules
based on the comparison of F_calculated and F_table at the 5% level. The
addition of kepok banana starch in the production of processed cheese
significantly affects firmness but does not significantly affect yield and
moisture content. At a concentration of 9% (P3), banana starch yields the best
results as it produces processed cheese with the highest firmness value compared
to other concentrations.
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Pages:1-4
How to cite this article:
Auliya Yosyaputri, Wendry Setiyadi Putranto, Dicky Tri Utama "The effect of Kepok banana starch on yield, moisture content, and firmness of processed cheese coagulated with <i>Sechium edule</i> fruit extract". International Journal of Multidisciplinary Education and Research, Vol 10, Issue 1, 2025, Pages 1-4
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