Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). The optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. The cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids of 19.00°Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. The sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow’s milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and soft texture and was easy to spread. Therefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content.

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ABSTRAKSari jagung manis dengan penambahan bakteri asam laktat dapat meningkatkan fungsinya sebagai minuman probiotik. Ubi jalar sebagai prebiotik diharapkan meningkatkan aktivitas bakteri asam laktat pada sari jagung manis probiotik. Penggunaan kultur pada pembuatan sari jagung manis probiotik akan mempengaruhi karakter produk. Tujuan penelitian ini adalah: (1) mempelajari pengaruh konsentrasi kultur terhadap sifat jagung manis probiotik; (2) mempelajari pengaruh penambahan ekstrak ubi jalar merah terhadap sifat sari jagung manis probiotik; dan (3) menentukan kombinasi perlakuan terbaik antara konsentrasi kultur dan ekstrak ubi jalar merah dalam pembuatan sari jagung manis probiotik dan membandingkan dengan yoghurt komersial yang telah beredar di pasaran. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan faktor penelitian adalah konsentrasi kultur (2, 3, 4, dan 5%) dan ekstrak ubi jalar merah (5, 10, 15, 20 dan 25%). Hasil penelitian menunjukkan bahwa semakin banyak konsentrasi kultur yang ditambahkan pada pembuatan sari jagung manis probiotik maka jumlah bakteri asam laktat, total asam dan viskositas semakin meningkat; sedangkan pH, total padatan terlarut, kadar lemak dan protein semakin menurun. Semakin banyak ekstrak ubi jalar merah yang ditambahkan pada pembuatan sari jagung manis probiotik maka total padatan terlarut dan viskositas semakin meningkat; sedangkan kadar protein dan lemak semakin menurun. Kombinasi perlakuan paling baik untuk pembuatan sari jagung manis probiotik adalah pada konsentrasi 4% kultur dan 15% ekstrak ubi jalar. Produk memiliki pH 3,88, viskositas 261,5 cP, kadar asam laktat 0,87%, kadar lemak 0,05%, total padatan terlarut 19,10 o Brix, dan protein total 3,23%. Yoghurt ini sudah memenuhi standar SNI yoghurt, kecuali kadar protein yang masih lebih rendah yaitu 3,23 (menurut SNI minimal 3,5).Kata kunci: Kultur; probiotik; sari jagung manis; ubi jalar ABSTRACT Sweet corn extract with the addition of lactic acid bacteria can improve its function as probiotic drinks. Sweet potato as a prebiotic is expected to increase the activity of lactic acid bacteria probiotic sweet corn extract. The use of culture in the making of sweet corn extract probiotics will affect the character of the product. The purpose of this study were:(1) to study the effect of culture concentration on characteristics of probiotic sweet corn extract; (2) to study the effect of red sweet potato extract on characteristics of probiotic sweet corn extract; and (3) to determine the best treatment combination between the culture and the concentration of red sweet potato extract in the production of probiotic sweet corn extract; and comparing commercial in the market. Research using a completely randomized design (CRD) with research factor is the concentration of the culture (2, 3, 4, and 5%) and red sweet potato extract (5, 10, 15, 20 and 25%). The results showed that the more the concentration of the culture is added, the number of lactic acid bacteria, total acid

Corn yoghurt is a new product that is being developed, so it needs to determine its shelf life based on its packaging.  Packaging that can be used for yoghurt is a bottle of polyethene terephthalate. The purpose of this study was to identify the kinetics of quality decrease of corn yoghurt packed in polyethene terephthalate bottles and estimate its shelf-life. The stages of establishing shelf-life included determining the quality change rate during storage, selecting reaction order, calculating activation energy, determining critical points, and calculating shelf-life. Corn yoghurt was packed in a polyethene terephthalate bottle, then stored at 25°C, 30°C, and 35°C. The analysis was done every seven days, from day-0 to day-21. Parameters analyzed were lactic acid bacteria content, pH, total acid, total dissolved solids, protein, and viscosity. The results showed that corn yoghurt is still acceptable by more than 50% panelists in 21 days of storage at a temperature of 35°C. Lactic acid bacteria, total dissolved solids, and protein content decreased during storage, while the pH, total acid, and viscosity increased. Corn yoghurt packed in polyethene terephthalate and stored at 5oC, 10oC, 15oC, and 20oC have 41, 40, 39, and 38 days of shelf-life, respectively. The implication is that yoghurt-corn packed with polyethene terephthalate has a better shelf life than existing yoghurt to be applied further.

CV XYZ merupakan salah satu UMKM di Kabupaten Wonosobo yang mengolah buah carica menjadi koktail. Semakin ketatnya persaingan produk sejenis, perusahaan berusaha untuk terus meningkatkan mutu produknya dengan cara memperbaiki atribut produk yang masih lemah. Tujuan dari penelitian ini adalah untuk mengidentifikasi atribut prioritas untuk perbaikan mutu koktail carica CV XYZ berdasarkan kepuasan dan kepentingan konsumen. Atribut mutu produk dikelompokkan berdasarkan dua parameter yaitu buah carica, dan sirup koktail. Penelitian dilakukan dengan menyebarkan kuesioner kepada 100 responden secara purposive sampling. Data dianalisis menggunakan Importance Performance Analysis. Atribut prioritas untuk perbaikan mutu produk adalah banyaknya sirup dan aftertaste. Hasil penelitian menunjukan bahwa perbaikan dalam peningkatan mutu koktail carica berupa penambahan sirup dan pengujian sensoris aftertaste sirup dengan melibatkan panelis ahli.Kata kunci: koktail carica, tingkat kepuasan, tingkat kepentingan