Analisis Komposisi Bahan dan Uji Sensori Terhadap Beberapa Keju Olahan Komersil di Indonesia

Riandani, Andini Putri
Irfan, Yusuf
Supriyanto, Supriyanto
Intani, Arvita Emarilis
Kustiwan, Susan
Yanto, Ruli

Jurnal Teknik Industri
Vol. 3 No. 1 (2022): JURNAL TEKNIK INDUSTRI : MEI 2022

The higher level of cheese consumption, an increase of 52% in the span of 5 years, opens up opportunities for the establishment of cheese factories. This study aimed to analyze the sensory differences of 3 processed cheese products on the market, namely MEG multipurpose cheese (KM), Kraft Cheddar (KK), and Prochiz Gold (KP). Sensory analysis was carried out on 3 samples using a descriptive test on 13 semi-trained panelists. The results of this study were that the panelists preferred KK because it had a distinctive milky aroma and a strong cheese characteristic; stronger milk, cheese, savory, salty flavors; good sliceability; softer texture and mouthfeel. However, for grated results, panelists prefer KP because it had a intact and neat grater product.