Karakteristik Fisikokimia Keju Cedar Olahan dengan Penambahan Tepung Pupa Ulat Sutra Eri sebagai Filler

Abstract

Keju cedar olahan didapatkan melalui melelehkan dan mengemulsi keju, bahan pengisi, penstabil, pewarna, dan flavor. Umumnya filler yang digunakan dalam keju cedar olahan adalah tepung terigu, namun penambahannya dapat meningkatkan kadar karbohidrat dan menurunkan kadar protein. Penelitian ini bertujuan menganalisis karakteristik fisikokimia keju cedar olahan dengan filler tepung pupa ulat sutra eri. Metode penelitian ini melibatkan penambahan tepung pupa eri 0%, 4%, dan 8% pada pembuatan keju cedar olahan dengan pengujian pH, aktivitas air (aw), tekstur, kadar air, kadar abu, kadar lemak, dan kadar protein. Hasil penelitian ini menunjukkan nilai pH keju cedar olahan berkisar 5,2-5,31 dan aw 0,85-0,87. Keju yang ditambahkan 8% tepung pupa memiliki tekstur paling lunak. Penambahan tepung pupa eri menghasilkan keju dengan kadar air 37,89%-40,71% dan kadar abu keju berkisar 6,46%-7,24%. Penambahan tepung pupa eri menghasilkan kadar lemak berkisar 18,54%-20,51%. Keju dengan filler tepung pupa eri mengandung 30,19%-33,46% protein yang jauh lebih tinggi dibandingkan SNI keju cedar olahan.

Processed cheddar cheese obtained by emulsifying cheese, fillers, stabilizers, coloring, and flavor. Typically, wheat flour is added as a filler in processed cheddar cheese, but its addition increases the carbohydrate content and decreases the protein content of the cheese. This study aims to analyze the effect of adding Eri pupae flour filler on the physicochemical characteristics of processed cheddar cheese. This research method involves adding 0%, 4%, and 8% eri pupae flour to the processed cheddar cheese and measuring pH, water activity (aw), texture, water content, ash content, fat content, and protein content. The results show that the pH value of processed cheddar cheese ranges from 5,2–5,31 and aw 0,85-0,87. Processed cheese with 8% of eri pupae flour had the softest texture between treatments. The addition of Eri pupae flour produces cheese with 37,89%-40,71% water content and ash content of cheese ranged from 6,46%-7,24%. The addition of Eri pupae flour resulted in 18,54%-20,51% fat content. Processed cheese with eri pupae flour as a filler contains 30,19%-33,46% protein, which is much higher than SNI-processed cheddar cheese.