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All Journal Journal of Agri-Food Science and Technology (JAFoST)
Wangrimen, Gervasius Harwin
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Production of Coconut Milk Cheese and Its Organoleptic Characteristics Halim, Judella Kusuma; Wangrimen, Gervasius Harwin; Fitriani, Aprilia
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6219

Abstract

Cheese is a dairy product that contains lactose so it cannot be consumed by lactose intolerant. Coconut milk can be used as an alternative to produce lactose-free cheese. This study contribution to investigate the effect of coconut milk and soy milk composition on the physical and chemical properties of coconut milk cheese, as well as product acceptability. Direct acidification using lemon juice is used to produce cheese with different coconut milk and soy milk composition (80:20; 70:30; 60:40). The properties assayed were yield, spreadability, and organoleptic. Yield of coconut milk cheese at composition 80:20; 70:30; 60:40 was 37.96%; 34.44%; 31.48%. Spreadability of coconut milk cheese at composition 80:20; 70:30; 60:40 was 9.83 cm; 9.65 cm; 9.53 cm. The difference of coconut milk and soy milk composition affects the physical and organoleptic properties of coconut milk cheese. Decrease in the level of coconut milk substitution and increase in the level of soy milk substitution led to decrease yield and cheese spreadability. Organoleptic score below 3 indicates that coconut milk cheese acceptability was still low.
Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment Yovani, Tania; Wangrimen, Gervasius Harwin; Fitriani, Aprilia
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6504

Abstract

Cookies are food products that are often a consumption. High glycemic index (GI) cookies consumption causes increased diabetes mellitus (DM) cases. In addition, high GI cookies can improve obesity. DM and obesity lead to other complications and degenerative diseases. The low GI value cookies need to produce for diabetes mellitus prevention. This research is a preliminary study to produce raw material flour for low GI cookies. Heat moisture treatment (HMT) was applied to modify the Canna flour. Canna flour increased the moisture content to 34.39% wet base (w.b.), then dried at 92°C for 20.6 h. HMT process increased the resistance starch, soluble and insoluble fiber. Treated Ganyong flour has 2.16 % dry base (d.b.) soluble fiber, 30.19 % d.b., and 28.03% d.b. The result showed that HMT increased total dietary and soluble fiber. Those parameters are essential to low GI cookies for diabetes mellitus prevention. HMT also increased the whiteness index of Ganyong flour.
Co-Authors Aprilia Fitriani Halim, Judella Kusuma Yovani, Tania