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Wendry Setiyadi Putranto
Universitas Padjadjaran
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Journal : Madani: Multidisciplinary Scientific Journal

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Pengaruh Penambahan Minyak Jagung pada Pembuatan Keju Olahan (Sliced Cheese) dengan Koagulan Getah Pepaya Kering terhadap Kadar Air, Stabilitas Emulsi, dan Rendemen Azzahro, Faiz Muzaki; Putranto, Wendry Setiyadi; Wulandari, Eka
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.13143582

Abstract

Sliced cheese is a processed cheese product that has been thinly cut or molded, usually coated with plastic or other materials. This study aimed to determine the effect of corn oil addition in the manufacture of sliced cheese with dried papaya gum (papain) coagulant on moisture content, emulsion stability, and yield. The study was conducted using a completely randomized design (CRD) with four treatments of corn oil concentration (0%, 5%, 10%, and 15%) repeated five times. ANOVA analysis showed that the addition of corn oil had no significant effect on moisture content (P>0.05), but had a significant effect on emulsion stability and yield (P<0.05). Further test using Duncan's multiple range test showed that the addition of 10% corn oil resulted in a moisture content of 35.48%, emulsion stability of 98.07%, and yield of 74.88%. The addition of corn oil was proven to increase the emulsion stability and yield of processed cheese without significantly affecting the moisture content.
Pengaruh Penambahan Minyak Jagung pada Pembuatan Keju Olahan (Sliced Cheese) dengan Koagulan Getah Pepaya Kering Terhadap Kadar Lemak, Daya Leleh, dan Intensitas Warna Pratiwi, Fadila Rahma Dinda; Putranto, Wendry Setiyadi; Wulandari, Eka
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 3 (2024): Madani, Vol. 2, No. 3 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12635273

Abstract

Sliced cheese in general is square shape, thin, easily broken, and pale yellow color. Making sliced cheese begins with coagulation using the papain enzyme from dried papaya latex. The papain enzyme is a proteolytic enzyme that is used as an alternative replacement for the rennin enzyme because it is cheap and easy to find. The addition of corn oil to produce a better product. This research aims to determine the effect of corn oil concentration on fat content, meltability, and color intensity. This research was carried out in March 2024 at the Laboratory of Animal Product Processing Technology and Laboratory of Research and Biotechnology Testing, Faculty of Animal Husbandry, Padjadjaran University. The method used was experimentally with Completely Randomized Design (CRD) with 4 treatments adding corn oil, consisting of P1 (0%), P2 (5%), P3 (10%), and P3 (15%). Each treatment was repeated 5 times. The results showed that the addition of corn oil has a significant effect (P<0.05) on fat content. However, it had no significant effect (P>0.05) on meltability and color intensity. The best concentration is P3 with the addition of corn oil 15% which produces a fat content of 48.8%, meltability of 0.38 cm, color L* 83.03, color a* -2.63, and color b* 16.16.
Pengaruh Penambahan Minyak Jagung pada Pembuatan Keju Olahan (Sliced Cheese) dengan Koagulan Getah Pepaya Kering terhadap pH, Kekompakan (Firmness), dan Keempukan Yustisia, Eva Sanum; Putranto, Wendry Setiyadi; Pratama, Andry
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12809903

Abstract

Sliced cheese merupakan keju yang dipotong menjadi irisan tipis dengan ukuran yang seragam. Keju terbentuk dari gumpalan akibat koagulasi protein susu oleh enzim rennet. Rennet memiliki harga yang relatif mahal sehingga dibutuhkan alternatif yang dapat digunakan dalam proses koagulasi. Salah satu alternatifnya adalah enzim papain dari getah pepaya. Namun, penggunaan papain tersebut dapat berdampak pada tekstur keju yang mengeras sehingga ditambahkan minyak jagung untuk memperbaiki tekstur dari keju tersebut karena mengandung asam lemak tak jenuh yang tinggi. Penelitian ini bertujuan untuk mengetahui konsentrasi minyak jagung yang akan menghasilkan pH, kekompakan (firmness), dan keempukan terbaik. Penelitian dilaksanakan pada bulan Januari-Maret 2024 di Laboratorium Teknologi Pengolahan Produk Peternakan dan Laboratorium Riset dan Pengujian Bioteknologi, Fakultas Peternakan, Universitas Padjadjaran. Penelitian ini dilakukan secara eksperimental dengan Rancangan Acak Lengkap (RAL) menggunakan empat perlakuan dan lima ulangan dengan persentase minyak jagung yang terdiri dari P0 (tanpa pemberian minyak jagung), P1 (5%), P2 (10%), dan P3 (15%). Data dianalisis menggunakan analisis sidik ragam dan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan minyak jagung pada pembuatan sliced cheese memberikan pengaruh yang sama terhadap nilai pH dan keempukan. Namun, menurunkan nilai kekompakan (firmness). Penambahan minyak jagung dengan konsentrasi 5% merupakan konsentrasi terbaik karena menghasilkan nilai kekompakan (firmness) yang tinggi.
Pengaruh Penambahan Minyak Jagung pada Pembuatan Keju Olahan (Sliced Cheese) dengan koagulan Getah Pepaya Kering Terhadap Jumlah Total Yeast, Bakteri, dan Kapang Lathifa, Aghisna Dwi; Putranto, Wendry Setiyadi; Wulandari, Eka
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 3 (2024): Madani, Vol. 2, No. 3 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12637025

Abstract

Processed cheese is a cheese product made from one or more types of fresh cheese that undergoes further processing to extend shelf life and develop new cheese varieties. Corn oil contains saturated fatty acids, unsaturated fatty acids, and phenolic compounds that can inhibit microbial growth. This study aims to determine the effect of corn oil addition in making sliced cheese with dried papaya latex coagulant on the total of yeast, bacteria, and mold. This study was conducted experimentally using a Completely Randomized Design (CRD), consisting of 4 treatments of corn oil concentration (P0 = 0%, P1 = 5%, P2 = 10%, and P3 = 15%), where each treatment was repeated as many as 5 replicates. Data on the total of yeast, bacteria, and mold were analyzed using the variance test and Duncan's further test. The results showed that the addition of corn oil at 15% in the manufacture of processed cheese (sliced cheese) had a significantly lower effect on the total yeast count of 0.59×103 cfu/g and no significant effect on the total bacteria and mold.
Khamir Pada Produk Pangan Peternakan Telur dan Potensi Khamir Sebagai Agen Fermentasi Soerya, Fatima Aulia; Pratama, Andry; Putranto, Wendry Setiyadi
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 6 (2024): Madani, Vol 2, No. 6 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12193034

Abstract

The adaptive nature of yeast growth to normal temperatures makes it easy to live in foodstuffs, such as eggs. Yeast as a fermentation agent has long been used for its ability to extend shelf life and improve product quality. The purpose of this article paper is to analyze and collect studies on yeast in eggs and its potential as a fermentation agent. Based on the studies analyzed and collected several yeasts from eggs namely Candida, Rhodotorula, Thricosporon, Hypopichia, and Torulaspora. It was found that the potential of yeast as a fermentation agent is useful for the field of food to the field of fuel renewal technology. Its properties that convert sugar into alcohol and CO2 can improve the characteristics of food products, while also producing fuel renewal in the form of bioethanol from coconut water.
Pengaruh Penambahan Pati Kacang Hijau pada Pembuatan Processed Cheese dengan Koagulan Ekstrak Buah Mengkudu Terhadap Rendemen, Intensitas Warna, dan Firmness Yuliastri, Desi; Putranto, Wendry Setiyadi; Utama, Dicky Tri
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 2 (2025): March
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14886533

Abstract

Cheese is a food produced through the process of coagulation and separation of curd and whey. Processed cheese has become a favorite of many people due to its unique and practical characteristics. The complex process of cheese making involves the use of rennet enzyme as one of the key components. Noni contains a significant amount of protease enzyme that can be used as a substitute for rennet. This study aimed to determine the effect of mung bean starch addition on yield, color, and firmness of processed cheese coagulated with noni fruit juice. This study used a Completely Randomized Design with four treatments of mung bean starch concentration (P0=0%, P1=2,5%, P2=5%, P3=7,5%) and five replication. Analysis of variance was carried out after the data was obtained and continued with Duncan's Multiple Range test. The results showed that the addition of mung bean starch did not give a significant effect on color, but gave a significant effect on yield and firmness. The use of 7,5% mung bean starch concentration produced the best processed cheese with a yield of 70,16%, color including L* of 58,03, a* of -0,22, b* of 18,48, and firmness of 67,73N.
Co-Authors Afifa Kantamaryana, Fatia Nasyna Akhmad Solikhin Akhmad Solikhin Aliifah, Felicia Altasya Frilanda Andry Pratama Andry Pratama Andry Pratama, Andry Anika Prastyowati Anika Prastyowati, Anika Apon Zaenal Mustopa Apon Zaenal Mustopa Apon Zaenal Mustopa Apon Zaenal Mustopa Arizah Kusumawati Azzahro, Faiz Muzaki Badruzzaman, Deden Zamzam Baehaqi Bambang Kholiq Mutaqin Deden Zamzam Badruzzaman Dewi, Resa Rosliana Eka Wulandari Eka Wulandari EKA WULANDARI Eka Wulandari Fajar Firdaus Afandi Fatmah Nur Anggraini Harsi D. Kusumaningrum Hartati Chairunnisa Hartati Chairunnisa Husmy Yurmiati I Made Joni I Wayan T. Wibawan Ida Ayu Marintan Raisanti Iin Susilawati In-In Hanidah Indira Lanti Kayaputri Iwan Setiawan Jajang Gumilar Khoppipah, Fitri Anti Siti Kusmajadi Suradi Kusmajadi Suradi Kusmajadi Suradi Kusmajadi Suradi Kusumawati, Arizah Larasati, Alfanny Hasna Putri Lathifa, Aghisna Dwi Lilis Suryaningsih Lilis Suryaningsih Lilis Suryaningsih Lilis Suryaningsih Lizah Khairani MAGGY T. SUHARTONO Maggy Thenawidjaja Suhartono Manasje Manoah Bani Maulana, Alwi Rizal Mia Miranti Rustama Muhamad Raihan Aufa Nena Hilmia Nina Mardiana (F01108057) Nurkamilah, Ghina Obin Rachmawan Pratiwi, Fadila Rahma Dinda Puspo Edi Giriwono Putri, Agni Annisa Putri, Cindy Meylia Raden Febrianto Christi Roostita L Balia Sahbani, Lathifah Nur Saleh, Muhammad Rhafly Soerya, Fatima Aulia Sri Budiarti Poerwanto Stefanus Jemianus Lepa Suharsono Suharsono Suharsono Suharsono Trianingtyas Kusuma Anggaini Utama, Dicky Tri Waskita, Pranyata Tangguh Yuliastri, Desi Yustisia, Eva Sanum Zainatul Hayati