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Juni Sumarmono
Faculty Of Animal Science, Jenderal Soedirman University, Purwokerto, 53123, Indonesia
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Journal : Tropical Animal Science Journal

 1 
Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea I. Fadhlurrohman; T. Setyawardani; J. Sumarmono
Tropical Animal Science Journal Vol. 46 No. 3 (2023): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2023.46.3.367

Abstract

COVID-19 and the increase in degenerative diseases are the reasons for the high consumption of functional foods. This study investigated the physicochemical, sensory, and functional characteristics of cheese enhanced with orthodox black tea. The primary research materials were 40 liters of fresh cow’s milk, orthodox black tea (OBT), mesophilic bacteria (Lactococcus lactis), animal calf rennet, and CaCl₂. An experimental completely randomized design (CRD) was employed in the study to four treatments, namely control (T0), and the addition of 0.5% OBT (T1), 1% OBT (T2), 1.5% OBT (T3), and 2% OBT (T4). Each treatment was repeated four times and performed in duplicate. The observed variables were physical properties (colors and textures), chemical properties (moisture content, total solids, pH, and total titratable acidity), antioxidant activity, and sensory properties of cheese. The results showed that adding OBT up to 2% produced significantly different levels of pH, total titratable acidity, values (L*, a*, b*), hardness, antioxidant activity, and sensory properties of cheese. No significant difference was observed in the moisture content, total solids, and stickiness of cheese. Conclusively, incorporating OBT up to 2% in cheese making tends to increase the functional properties of cheese that include the a* value, total titratable acidity, and antioxidant activity, but it also decreases the L* and b* values, hardness, and pH value. The panelist’s preference was the highest for cow’s milk cheese with the addition of 0.5% OBT.
Co-Authors A. Mohamed, Tasnim Hunin Adi Sampurno Adi Sampurno Agus Supriatman Agus Susilo Agustinah Setyaningrum Agustinus Hantoro D.R Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo AHADIYAT YUGI R. AHD Rahardjo, AHD Ajizah Khoirul Ummah Akhmad Sodiq Aldila Krisnaresanti, Aldila Ananta, Maghriza Dhafa Anggita Safitri Apendi Apendi Ardiyani Puji Rahayu Arkan, Naofal Dhia Arya Dwiki Ramadhan Astri Mardiani Aulia Fisqi Arinda Azizah, Fitri Nur Berlianti, Desi Budi Sustriawan Caribu Hadi Prayitno Condro Wibowo Cornelius Hari Wibowo Cornelius Hari Wibowo Daffa Nur Daffarrel, Reyhan Dalle, N. S. Dewi, Annisa Puspita Dinda Amallia Kurniati Nurjannah Elis Pujiastuti F M Suhartati Fadhlurrohman, Irfan Hani Arief Irawan Hantoro Djoko Rahardjo, Agustinus Hartati Hartati Hartati Hartati Helmi Musyaffa Akmal Heni Rizqiati Hidayah Dwiyanti Hidayah Dwiyanti I N TIRTA ARIANA I Nyoman Sumerta Miwada I. Fadhlurrohman Ihsan Hilmi Imbang Haryoko Irfan Fadhlurrohman Irfan Fadhlurrohman Isma Salsabila Rahmawati Ismiarti Ismiarti Isty, Gallusia Marhaneny Nur Iswoyo Iswoyo Iswoyo Iswoyo Jintana Sangsopha Khairul Awaludin Kusuma Widayaka Kusuma Widayaka Kusuma Widayaka Laras Pratiwi Lulu'u Wilda Maslachah Mardiati Sulistyowati Mardiati Sulistyowati Mays Tianling Naofal Dhia Arkan Naofal Dhia Arkan Naofal Dhia Arkan Ni Luh Putu Sriyani Niken Handayani Novie Andri Setianto Nur Aini Nur Aini Nurdin . Odi Yusuf Setiadi Pambudi Yuwono Peni Patriani Pradiptya Ayu Harsita Pratiwi, Laras Puji Agueng Sanjaya Pundiswara, Dimas Adhie Putri Dian Wulansari R. Singgih Sugeng Santosa Rahardjo, A. H. D. Rahardjo, A.H.D. Rahayu Widiyanti, Rahayu Rahmahwati Nurazizah Rahmatania, Irvie Rifda Naufalin Risqiati, Heni S Wasito, S Safitri, Anggita Salma, Zalikha Putri Salvian Setyo Prayitno Samsu Wasito Santoso, S. S. Sentosa, Singgih Sugeng Setya Agus Santosa Setyawati, Awalia Putri Shely Hidayah Sijung, Maria Dortiana Sikone, Hilarius Yosef Singgih Sugeng Santosa Sri Utami Sulis Setiyorini Sulistyorini, Dewi Wulandari Sulistyowati, M. Supriatna, Usup T. Setyawardani T. Setyawardani, T. Tasnim Hunim Mohamed Tianling, Mays Triana Setyaward Triana Setyawardani Triana, Arli Nindi Ukhtun Wasliyah Usup Supriatna Uti Nopriani Wardhana Suryapratama Widayaka, K. Wilhelmus, kii Yape Wisnu Widjanarko Yaya Nurhidayat Yulianah Yulianah Yusuf Randi Maugo Zainal Aznam Jelan Zakia Maulida