The effect of prebiotic types on the physical properties of ph and color and organoleptic test of Sumbawa's typical synbiotic cheese

Lalu Heri Rizaldi; Ariskanopitasari Ariskanopitasari; Ratna Nurmalita Sari

doi:10.31764/jau.v12i4.34516

The effect of prebiotic types on the physical properties of ph and color and organoleptic test of Sumbawa's typical synbiotic cheese

Lalu Heri Rizaldi, Ariskanopitasari Ariskanopitasari, Ratna Nurmalita Sari

Abstract

Sumbawa is known as a cow's milk producing area in West Nusa Tenggara Province. Unfortunately, the use of Sumbawa cow's milk is limited to milk candy products. In fact, the potential for dairy processing is very diverse, one of which is the typical synbiotic cheese product from Sumbawa. This study aims to analyze the effect of prebiotic types on the physical characteristics and organoleptic tests (level of liking) of typical Sumbawa synbiotic cheese products. The physical characteristics tested include pH and color, while the organoleptic test includes taste, aroma, texture and color. This research is experimental in nature by conducting experiments in the laboratory, using a completely randomized design with one factor, namely the type of prebiotic. The types of prebiotics used are uwi flour, seaweed flour and soybean flour. The three types of prebiotics used gave pH test results ranging from 5.82-5.90. The resulting pH value did not have a significant effect on the type of prebiotic used. Analysis of the physical properties of color obtained a range of L values of 76-80, a values of 0-3, b 7-19, Hue 69-90, and ∆E 12.13-3.37 from all treatments. The results of the color analysis showed that all samples were in quadrant one, which indicates that the cheese was yellow with varying intensities. Cheese with prebiotic soy flour is more yellow than prebiotic uwi flour and seaweed. The prebiotic type of cheese product made from yam flour had a significant effect on the color test results, while the organoleptic test results showed that the prebiotic type of yam flour and seaweed flour samples were the most popular in terms of taste, aroma and texture. When compared to the three treatments, cheese made from seaweed flour had the best level of acceptance. The potential for developing synbiotic cheese in the Sumbawa region is very large to produce products that can be accepted by the wider community.

Keywords

cheese; organoleptic; prebiotic; physical properties; synbiotic

Full Text:

PDF (Bahasa Indonesia)

References

Ariskanopitasari, Rizaldi, L. H., & Sari, R. N. (2023). Eksplorasi Potensi Koagulan Nabati Lokal Indigenus Dalam Pembuatan Keju Sumbawa Sebagai Sumber Probiotik The Exploration Of Indigenous Plant-Based Coagulant For Sumbawanese Cheese Production As Probiotic Source. Jurnal Agrotek Ummat, 10(4), 338–350.

Ariskanopitasari, Tanggasari, D., Rizaldi, L. H., Ardiansyah, A., Amrullah, S., & Afgani, C. A. (2025). Pelatihan Pembuatan Yoghurt Dari Susu Sapi Di Desa Boak, Kabupaten Sumbawa. Jurnal Agro Dedikasi Masyarakat (Jadm), 6(1), 26–30.

Aulia, H. R., Daysita, L. E., Pradiva, M. I., Nandyawati, D., Gebrina, A. D., Illaningtyas, F., & Mustafawi, W. Z. (2024). Karakteristik Minuman Fermentasi Bubuk Dengan Kultur Starter Lactobacillus Achidopillus Dengan Penambahan Tepung Umbi Porang. Agrointek : Jurnal Teknologi Industri Pertanian, 18(3), 647–655. Https://Doi.Org/10.21107/Agrointek.V18i3.20294

Cahyaningtyas, F. D., & Wikandari, P. R. (2022). Review Artikel : Potensi Fruktooligosakarida Dan Inulin Bahan Pangan Lokal Sebagai Sumber Prebiotik. Unesa Journal Of Chemistry, 11(2), 97–107. Https://Doi.Org/10.26740/Ujc.V11n2.P97-107

Chudy, S., Bilska, A., Kowalski, R., & Teichert, J. (2020). Colour Of Milk And Milk Products In Cie Lab Space. Medycyna Weterynaryjna, 76(2), 77–81. Https://Doi.Org/10.21521/Mw.6327

Enaud, R., Prevel, R., Ciarlo, E., Beaufils, F., Wieërs, G., Guery, B., & Delhaes, L. (2020). The Gut-Lung Axis In Health And Respiratory Diseases: A Place For Inter-Organ And Inter-Kingdom Crosstalks. Frontiers In Cellular And Infection Microbiology, 10(February), 1–11. Https://Doi.Org/10.3389/Fcimb.2020.00009

Fadhlurrohman, I., Setyawardani, T., & Sumarmono, J. (2023). Characteristics Of Color (Hue, Chroma, Whiteness Index), Yield, And Whey Percentage Of Cheese With The Addition Of Orthodox Black Tea (Camellia Sinensis Var. Assamica). Jurnal Teknologi Dan Industri Pangan Unisri, 8(1), 10–19. Http://Jagb.Journal.Ipb.Ac.Id/Index.Php/Jtip/Article/View/3388%0ahttp://Journal.Ipb.Ac.Id/Index.Php/Jtip/Article/View/6948/5549

Faridah, A., Holinesti, R., Syarif, W., & Fridayati, L. (2017). Analisa Kualitas Sala Keju. Jurnal Teknologi Pertanian Andalas, 21(1), 8–15.

Handayani, I., Septiana, A., & Sustriawan, B. (2022). Karakteristik Warna (Hue, Value Dan Chroma) Ekstrak Annatto Pada Perlakuan Variasi Ph Pelarut Dan Waktu Ekstraksi. Prosiding Seminar Nasional Lppm Unsoed, 1–10.

Ismiarti, I., Tanjung, A. D., & Sari, R. D. (2023). Chemical And Microbiological Qualities Of Soft Cheese Supplemented With Porang Flour And Lactobacillus Rhamnosus During Cool Storage. Jurnal Ilmu Peternakan Terapan, 6(2), 64–71. Https://Doi.Org/10.25047/Jipt.V6i2.3506

Kartawiria, I. S., Elvina, B., & Gunawan-Puteri, M. D. P. T. (2019). Milk Curd Properties Attributed To The Application Of A Pineapple Juice As A Coagulant In Cheese Production. Journal Of Chemical Technology And Metallurgy, 54(4), 695–701.

Kavas, N., Kavas, G., Kınık, Ö., Ateş, M., Şatır, G., & Kaplan, M. (2021). The Effect Of Using Microencapsulated Pro And Prebiotics On The Aromatic Compounds And Sensorial Properties Of Synbiotic Goat Cheese: Aromatic Compounds And Sensorial Properties Of Synbiotic Goat Cheese. Food Bioscience, 43(June). Https://Doi.Org/10.1016/J.Fbio.2021.101233

Langa, S., Van Den Bulck, E., Peirotén, A., Gaya, P., Schols, H. A., & Arqués, J. L. (2019). Application Of Lactobacilli And Prebiotic Oligosaccharides For The Development Of A Synbiotic Semi-Hard Cheese. Lwt - Food Science And Technology, 114(July), 108361. Https://Doi.Org/10.1016/J.Lwt.2019.108361

Negara, J. K., Sio, A. K., Arifin, M., Oktaviana, A. Y., S Wihansah, R. R., & Yusuf, M. (2016). Aspek Mikrobiologis Serta Sensori (Rasa, Warna, Tekstur, Aroma) Pada Dua Bentuk Penyajian Keju Yang Berbeda. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 4(2), 286–290.

Nurhayati, Kunarto, B., Kiptiyah, S. Y., Widyawati, P. S., Utami, C. R., Dinoto, A., Kamarudin, A. P., Lopulalan, C. G. C., & Sukweenadhi, J. (2025). Bioaktif Pangan (1st Ed.). Cv Hei Publishing Indonesia.

Oštarić, F., Antunac, N., Cubric‐Curik, V., Curik, I., Jurić, S., Kazazić, S., Kiš, M., Vinceković, M., Zdolec, N., Špoljarić, J., & Mikulec, N. (2022). Challenging Sustainable And Innovative Technologies In Cheese Production: A Review. Processes, 10(3). Https://Doi.Org/10.3390/Pr10030529

Prastujati, A. U., Hilmi, M., & Khirzin, M. H. (2018). Pengaruh Konsentrasi Starter Terhadap Kadar Alkohol, Ph, Dan Total Asam Tertitrasi (Tat) Whey Kefir. Jurnal Ilmu Peternakan Terapan, 1(2), 63–69. Https://Doi.Org/10.25047/Jipt.V1i2.893

Priadi, G., Setiyoningrum, F., Afiati, F., & Syarief, R. (2018). Utilization Of Modified Cassava Flour And Tapioca Flour As A Filler On Processed Cheddar Cheese. Jurnal Litbang Industri, 8(2), 67–76.

Putra, N. Y. P., & Wikandari, P. R. (2020). Pengaruh Waktu Fermentasi Terhadap Total Bal Dan Nilai Ph Dalam Pembuatan Sari Kedelai Sinbiotik. Unesa Journal Of Chemistry, 9(1), 103–110.

Racette, C. M., Homwongpanich, K., & Drake, M. A. (2024). Consumer Perception Of Cheddar Cheese Color. Journal Of Dairy Science, 107(8), 5512–5528. Https://Doi.Org/10.3168/Jds.2023-24368

Sari, N. A., Sustiyah, A., & Legowo, A. M. (2014). Total Bahan Padat, Kadar Protein, Dan Nilai Kesukaan Keju Mozarella Dari Kombinasi Susu Kerbau Dan Susu Sapi. Jurnal Aplikasi Teknologi Pangan, 3(4).

Setiarto, R. H. B., Jenie, B. S. L., Faridah, D. N., & Saskiawan, I. (2015). Study Of Development Resistant Starch Contained In Food Ingredients As Prebiotic Source. Jurnal Ilmu Pertanian Indonesia, 20(3), 191–200. Https://Doi.Org/10.18343/Jipi.20.3.191

Setyaningsih, D., & Musdaniaty, D. (2019). Produksi Bubuk Sinbiotik Dari Hidrolisateucheuma Cottonii Menggunakanspray Drying. Jurnal Teknologi Industri Pertanian, 29(3), 233–239. Https://Doi.Org/10.24961/J.Tek.Ind.Pert.2019.29.3.233

Setyawardani, T., Sumarmono, J., & Widayaka, K. (2019). Effect Of Cold And Frozen Temperatures On Artisanal Goat Cheese Containing Probiotic Lactic Acid Bacteria Isolates (Lactobacillus Plantarum Tw14 And Lactobacillus Rhamnosus Tw2). Veterinary World, 12(3), 409–417. Https://Doi.Org/10.14202/Vetworld.2019.409-417

Sharma, P., Segat, A., Kelly, A. L., & Sheehan, J. J. (2020). Colorants In Cheese Manufacture: Production, Chemistry, Interactions, And Regulation. Comprehensive Reviews In Food Science And Food Safety, 19(4), 1220–1242. Https://Doi.Org/10.1111/1541-4337.12519

Suciati, F., & Safitri, L. S. (2021). Pangan Fungsional Berbasis Susu Dan Produk Turunannya. Journal Of Sustainable Research In Management Of Agroindustry (Surimi), 1(1), 13–19. Https://Doi.Org/10.35970/Surimi.V1i1.535

Waqtarib, T. W., Sjah, T., & Sukardi, L. (2020). Analysis Of The Value Added Of Milk Candy Agroindustry Product In The Northern Moyo District Sumbawa Regency. Agroteksos, 30(2), 79–89.

Zamharir, M. F. (2023). Analisis Profitabilitas Dan Elastisitas Faktor Produksi Susu Pada Usaha Ternak Sapi Perah Di Desa Pandesari Kecamatan Pujon. Universitas Islam Malang.

Zhang, X., Li, Y., Yang, J. J., Ma, X. Y., Jia, X. D., Li, A. L., & Du, P. (2020). The Effects Of Inulin Combined With Galacto-Oligosaccharide On The Various Properties Of Synbiotic Soy Cheese Containing Lactobacillus Acidophilus Klds 1.0738. Quality Assurance And Safety Of Crops And Foods, 12(3), 46–54. Https://Doi.Org/10.15586/Qas2019.740

DOI: https://doi.org/10.31764/jau.v12i4.34516