Manajemen Proses Pembuatan Produk Intervensi Gizi dan Penetapan Flavor Terbaik pada Keju Lunak Rendah Lemak dengan Penambahan Minyak Bekatul

Abstract

Low-fat soft cheese which is used for nutrition intervention has perishable characteristics and generally not only have a bitter taste but also hard texture so consumer acceptance of the product is quite low. The purposes of this study was to determine the manufacturing process management of nutrition intervention product and determine the best flavor of low-fat soft cheese. The method includes labor, raw materials used, methods used, time allocation, and products distribution. The cheese are produced consists of three variants cheese with substitutions using corn oil and rice bran oil as well as control cheese using whole milk, then cheese with the substitution of rice bran oil which used to determine the best flavor using organoleptic test. The results showed that extensive planning and active controlling in production factors such as labor, time usage, equipment capacity, and good quality materials is required in the production process so that can improve the quality of production management. The results of low-fat soft cheese organoleptic test with the addition of a variety of flavors such as chocolate, vanilla, strawberry, green tea, and soursop shows the acceptance percentage of the parameters of taste, textures, aroma, flavor, and general acceptance ranged from 22%-94% and the best treatment is cheese with strawberry flavor. Bioavailability of calcium in cheese has decreased compared with skim milk from 18,04% to 12,53%, while the bioavailability of phosphorus in cheese has increased compared with skim milk from 29,38% to 20,24%.