Evaluasi Sifat Fisika Kimia dan Nilai Gizi Keju Berbahan Dasar Kacang Tunggak dengan Bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus sebagai keju Nabati Rendah Lemak

Abstract

This study aimed to develop and evaluate the physicochemical properties and sensory
evaluation of cowpea-based cheese (CBC). CBC made from a blend of cowpea extract (500 ml)
and skim milk (100 ml) which were added 1% (ratio 50:50 of Lactobacillus bulgaricus [LB] and
Streptococcus thermophilus [ST]) as formula 1 (F1), 2% LB+ST as F2, and 3% LB+ST as F3. All
formulas were triplicate for total fat (TFC), calcium (CC) and lactic acid content (LAC) analysis in
accredited laboratory. Sensory evaluation was tested by 25 semi-trained panelists. In percentage,
TFC of F1, F2 and F3 were 0.12%, 0.13% and 0.12%, respectively. CC of F2 in mg/100 gram was
the highest (129.58) if compared to F1 (90.13) and F3 (110.94) while F3 was the highest (14929.66)
for LAC (in mg/ml) if compared to F1 (9437) and F2 (11178.39). Only F2 has the highest acceptance
for all sensory parameter.  
Keywords: cowpeas, calcium, fat, vegan cheese