Evaluation of Spreadable Cheese Made with Goat’s Milk and Soymilk in Various Rations
This study aimed to determine the characteristics of spreadable cheese made from goat milk (GM) and soy milk (SM) in various rations. The ratios of GM and SM were P0 (control), P1 (3:1), P2 (1:1), and P3 (1:3) (v/v), respectively. P0 was the treatment without adding SM. This study was conducted usin...
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| Format: | Article |
| Language: | English |
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Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya
2025-04-01
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| Series: | Jurnal Keteknikan Pertanian Tropis dan Biosistem |
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| Online Access: | https://jkptb.ub.ac.id/index.php/jkptb/article/view/12099 |
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| author | Muhammad Fajrul Arief Abdul Manab Lia Agustin |
| author_facet | Muhammad Fajrul Arief Abdul Manab Lia Agustin |
| author_sort | Muhammad Fajrul Arief |
| collection | DOAJ |
| description | This study aimed to determine the characteristics of spreadable cheese made from goat milk (GM) and soy milk (SM) in various rations. The ratios of GM and SM were P0 (control), P1 (3:1), P2 (1:1), and P3 (1:3) (v/v), respectively. P0 was the treatment without adding SM. This study was conducted using a completely randomized design with 4 replications. All data were processed using ANOVA and DMRT. The results showed that the combination of milk reduced saturated fatty acids, which affected the levels of water, fat, casein, and calcium (p < 0.05), but not significantly on salt, protein, and pH levels. The sensory quality assessment was observed using a hedonic test and expressed in histogram form. To conclude, spreadable cheese produced from various rations of GM and SM has sufficient flavor-creamy, as well as good spreadability and color. |
| format | Article |
| id | doaj-art-03ebbbb09d664835a7aee5e5718995ba |
| institution | Kabale University |
| issn | 2337-6864 2656-243X |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya |
| record_format | Article |
| series | Jurnal Keteknikan Pertanian Tropis dan Biosistem |
| spelling | doaj-art-03ebbbb09d664835a7aee5e5718995ba2025-08-20T03:53:27ZengDepartment of Agricultural Engineering, Faculty of Agricultural Technology, Universitas BrawijayaJurnal Keteknikan Pertanian Tropis dan Biosistem2337-68642656-243X2025-04-01131263910.21776/ub.jkptb.2025.013.01.03Evaluation of Spreadable Cheese Made with Goat’s Milk and Soymilk in Various RationsMuhammad Fajrul Arief0Abdul Manab1Lia Agustin2Universitas BrawijayaUniversitas BrawijayaUniversitas AirlanggaThis study aimed to determine the characteristics of spreadable cheese made from goat milk (GM) and soy milk (SM) in various rations. The ratios of GM and SM were P0 (control), P1 (3:1), P2 (1:1), and P3 (1:3) (v/v), respectively. P0 was the treatment without adding SM. This study was conducted using a completely randomized design with 4 replications. All data were processed using ANOVA and DMRT. The results showed that the combination of milk reduced saturated fatty acids, which affected the levels of water, fat, casein, and calcium (p < 0.05), but not significantly on salt, protein, and pH levels. The sensory quality assessment was observed using a hedonic test and expressed in histogram form. To conclude, spreadable cheese produced from various rations of GM and SM has sufficient flavor-creamy, as well as good spreadability and color.https://jkptb.ub.ac.id/index.php/jkptb/article/view/12099cream cheesecheese spreadplant-based cheesegoat's cheesegoat's milkkeju kambingkeju oleskeju vegankrim kejususu kambing |
| spellingShingle | Muhammad Fajrul Arief Abdul Manab Lia Agustin Evaluation of Spreadable Cheese Made with Goat’s Milk and Soymilk in Various Rations Jurnal Keteknikan Pertanian Tropis dan Biosistem cream cheese cheese spread plant-based cheese goat's cheese goat's milk keju kambing keju oles keju vegan krim keju susu kambing |
| title | Evaluation of Spreadable Cheese Made with Goat’s Milk and Soymilk in Various Rations |
| title_full | Evaluation of Spreadable Cheese Made with Goat’s Milk and Soymilk in Various Rations |
| title_fullStr | Evaluation of Spreadable Cheese Made with Goat’s Milk and Soymilk in Various Rations |
| title_full_unstemmed | Evaluation of Spreadable Cheese Made with Goat’s Milk and Soymilk in Various Rations |
| title_short | Evaluation of Spreadable Cheese Made with Goat’s Milk and Soymilk in Various Rations |
| title_sort | evaluation of spreadable cheese made with goat s milk and soymilk in various rations |
| topic | cream cheese cheese spread plant-based cheese goat's cheese goat's milk keju kambing keju oles keju vegan krim keju susu kambing |
| url | https://jkptb.ub.ac.id/index.php/jkptb/article/view/12099 |
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