CHARACTERISTICS OF SUSPESI WITH LEVEL OF BIDURI LEAF EXTRACT AT TEMPERATURE OF 75°C, TRADITIONAL CHEESE FROM NUSA TENGGARA TIMUR

https://doi.org/10.21059/buletinpeternak.v48i3.92772

Sulmiyati Sulmiyati(1*), Gemini E. M. Malelak(2)

(1) Universitas Nusa Cendana
(2) Universitas Nusa Cendana
(*) Corresponding Author

Abstract


The research aimed was to analyse the effect of a temperature of 75°C with levels of biduri leaf extract on the characteristics phsyicochemical, chemical, the color characteristics of L*, a*, b*, hardness, tannin content, microstructure, and organoleptic of suspesi. This experimental study used a Completely Randomized Mono Factor Design with three treatments and five replications. Treatment is given in making suspesi L1 = Biduri leaf extract level 2% temperature 75°C, L2= Biduri leaf extract level 2.5% temperature 75°C, L3 = Biduri leaf extract level 3% temperature 75°C, L4 = Biduri leaf extract level 3.5% temperature 75°C, L5 = Biduri leaf extract level 4% temperature 75°C. The variables measured were coagulation time, curd production, whey percentage, pH of curd, lactic acid percentage, air content, protein, fat, carbohydrates, L*, a*, b* color measurements, hardness, tannin content, microstructure, and organoleptic characteristics. The results obtained were that the effect of temperature 75°C with the level of biduri leaf extract significant effect (P<0.05) on coagulation time, curd production, whey percentage, lactic acid percentage, organoleptic characteristics, hedonic quality aspects of color, taste and texture, and hedonic aspects of color, taste, and texture and did not show a significant effect (P>0.05) on pH of curd, water content, protein content, fat content, carbohydrates content, hedonic quality aspects of smell, hedonic aspect of color, smell, the color of L*, a*, b*, Wi, Yi, hardness, tannin content. The effect of temperature 75°C with the level of biduri leaf extract has an influence on the microstructure. Conclusion: Given biduri leaf extract at different levels added at a temperature of 75°C, the characteristics of suspesi in physiochemical characteristics, organoleptic, and the microstructure of suspesi had decreased in line with the increase in the level of biduri leaf extract added. The best suspesi was at a level of giving biduri leaf extract at the level of 2% at temperature of 75°C.

Keywords


Calotropis; Cheese; Level; Nusa Tenggara Timur; Suspesi

Full Text:

10. Sulmiyati


References

Abdalla, A., B. Abu-Jdayil, H. Alsereidi, F. Hamed, A. Kamal-Eldin, T. Huppertz, and M. Ayyash. 2022. Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties. J. Dairy Sci. 105:8734–8749. doi:10.3168/jds.2022-22144. Available from: http://dx.doi.org/10.3168/jds.2022-22144

Abebe, B., and S. Emire. 2020. Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant. Food Sci. Nutr. 00:1–12. doi:https://doi.org/10.1002/fsn3.1765.

Anusha, R., M. K. Singh, and O. S. Bindhu. 2014. Characterisation of potential milk coagulants from Calotropis gigantea plant parts and their hydrolytic pattern of bovine casein. Eur. Food Res. Technol. 238:997–1006. doi:10.1007/s00217-014-2177-0.

Arlene, A., A. P. Kristijarti, and I. Ardelia. 2015. The Effects of the Types of Milk ( Cow , Goat , Soya ) and Enzymes ( Rennet , Papain , Bromelain ) Toward Cheddar Cheese Production. Makara J. Technol. 19:31–37. doi:10.7454/mst.v19i1.3028.

Ayyash, M. M., and N. P. Shah. 2011. The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese. J. Dairy Sci. 94:3761–3768. doi:10.3168/jds.2010-4103. Available from: http://dx.doi.org/10.3168/jds.2010-4103

Buffa, M. N., A. J. Trujillo, M. Pavia, and B. Guamis. 2001. Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk. Int. Dairy J. 11:927–934. doi:10.1016/S0958-6946(01)00141-8.

Bulkaini, B., B. R. D. Wulandani, I. S. Miwada, T. O. Dami Dato, and L. Dewi. 2020. Utilization of biduri juice (Calotropis gigantea) in The Process of buffalo milk coagulation on quality of soft cheese. J. Biol. Trop. 20. doi:10.29303/jbt.v20i3.2247.

Cunha, C. R., A. I. Dias, and W. H. Viotto. 2010. Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat. Food Res. Int. 43:723–729. doi:10.1016/j.foodres.2009.11.009. Available from: http://dx.doi.org/10.1016/j.foodres.2009.11.009

Diezhandino, I., D. Fernández, N. Sacristán, P. Combarros-Fuertes, B. Prieto, and J. M. Fresno. 2016. Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese). Lwt. 65:1118–1125. doi:10.1016/j.lwt.2015.10.003.

Elisabeta, B., G.-D. Mocanu, D.-G. Andronoiu, and O.-V. Nistor. 2018. Fabrication of Brine-Salted Telemea Cheese with Different Proportions of NaCl/KCl. Agricultura. 3–4:62–69.

Gorrasi, G., V. Bugatti, L. Tammaro, L. Vertuccio, G. Vigliotta, and V. Vittoria. 2016. Active coating for storage of Mozzarella cheese packaged under thermal abuse. Food Control. 64:10–16. doi:10.1016/j.foodcont.2015.12.002. Available from: http://dx.doi.org/10.1016/j.foodcont.2015.12.002

Hachana, Y., O. Aloui, and R. Fortina. 2021. Use of caprifig tree extract as a substitute for calf rennet in goat’s fresh cheese production. Small Rumin. Res. 199:106382. doi:10.1016/j.smallrumres.2021.106382. Available from: https://doi.org/10.1016/j.smallrumres.2021.106382

Hadiwiyoto, S. 1994. Teori dan Prosedur Pengujian Mutu Susu dan Hasil Olahannya. Liberty, Yogyakarta.

Hayashida, S., T. Hagi, M. Kobayashi, K. I. Kusumoto, H. Ohmori, S. Tomita, S. Suzuki, H. Yamashita, K. Sato, T. Miura, and M. Nomura. 2023. Comparison of taste characteristics between koji mold-ripened cheese and Camembert cheese using an electronic tongue system. J. Dairy Sci. 106:6701–6709. doi:10.3168/jds.2023-23277. Available from: http://dx.doi.org/10.3168/jds.2023-23277

Hirschler, R. 2012. Whiteness, yellowness, and browning in fodd colorimetry. In: Caivano, J.L., Buera, Md.O. (Eds.), Color in Food. Technological and Physchophysical Aspects. CRC Press Taylor & Francis Group, Boca Raton, London, New York, pp.90-102.

Hussein, G. A. M., and S. M. Shalaby. 2014. Microstructure and textural properties of Kareish cheese manufactured by various ways. Ann. Agric. Sci. 59:25–31. doi:10.1016/j.aoas.2014.06.004. Available from: http://dx.doi.org/10.1016/j.aoas.2014.06.004

Issa Ado, R., C. Lopez, V. Lechevalier, M. Elhadji Gounga, B. Robert, M. Harel-Oger, G. Garric, J. F. Grongnet, and F. Gaucheron. 2018. Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics. Food Res. Int. 105:694–702. doi:10.1016/j.foodres.2017.11.056. Available from: https://doi.org/10.1016/j.foodres.2017.11.056

Kaya, S. 2002. Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining. J. Food Eng. 52:155–159. doi:10.1016/S0260-8774(01)00098-X.

Kreutz Braun, C. L., C. Eduardo dos Santos Cruxen, M. Nardino, W. S. Barros, Â. M. Fiorentini, M. M. Furtado, A. S. Sant’Ana, and A. da Silveira Moreira. 2020. Temperature variability during the commercialization of probiotic cheeses and other fresh cheeses in retail stores of two Brazilian regions. LWT - Food Sci. Technol. 133:110082. doi:10.1016/j.lwt.2020.110082.

Lazárková, Z., T. Šopík, J. Talár, K. Purevdorj, R. N. Salek, L. Buňková, M. Černíková, M. Novotný, V. Pachlová, I. Němečková, and F. Buňka. 2021. Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time. Int. Dairy J. 121. doi:10.1016/j.idairyj.2021.105105.

Li, L., H. Chen, X. Lü, J. Gong, and G. Xiao. 2022. Effects of papain concentration, coagulation temperature, and coagulation time on the properties of model soft cheese during ripening. LWT - Food Sci. Technol. 161:113404. doi:10.1016/j.lwt.2022.113404. Available from: https://doi.org/10.1016/j.lwt.2022.113404

Malaka, R., W. Hatta, and S. Baco. 2017a. Evaluation of using edible coating and ripening on Dangke , a traditional cheese of Indonesia. Food Res. 1:51–56.

Malaka, R., W. Hatta, and S. Baco. 2017b. Properties and Microstructure of Dangke Fresh Cheese Made with Passion Fruits Juice as Coagulant. 5:602–606.

Malaka, R., and Sulmiyati. 2010. Physical And Organoleptic Characteristics of Markisa Cheese at Various Levels of Starter and Storage Time. Semin. Nas. Teknol. Peternak. dan Vet. 825–831.

Mbye, M., M. Ayyash, B. Abu-jdayil, and A. Kamal-eldin. 2022. The Texture of Camel Milk Cheese : Effects of Milk Composition , Coagulants , and Processing Conditions. 9:1–13. doi:10.3389/fnut.2022.868320.

Mbye, M., H. Mohamed, T. Ramachandran, F. Hamed, A. AlHammadi, R. Kamleh, and A. Kamal-Eldin. 2021. Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness. Front. Nutr. 8:1–14. doi:10.3389/fnut.2021.642846.

Miloradovic, Z., J. Miocinovic, N. Kljajevic, I. Tomasevic, and P. Pudja. 2018. The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows’ and goats’ Quark-type cheeses. Small Rumin. Res. 169:154–159. doi:10.1016/j.smallrumres.2018.09.012. Available from: https://doi.org/10.1016/j.smallrumres.2018.09.012

Mohsin, A. Z., E. Norsah, A. A. Marzlan, M. H. Abd Rahim, and A. S. Meor Hussin. 2024. Exploring the applications of plant-based coagulants in cheese production: A review. Int. Dairy J. 148. doi:10.1016/j.idairyj.2023.105792.

Møller, K. K., F. P. Rattray, W. L. P. Bredie, E. Høier, and Y. Ardö. 2013. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. J. Dairy Sci. 96:1953–1971. doi:10.3168/jds.2012-5524.

Mona, A. M., A. El-Gawad, and N. S. Ahmed. 2011. Cheese Yield as affected by some parameters review. Acta Sci. Pol. Technol. Aliment. 10:131–153.

Noviyanty, Y., Hepiyansori, and Y. Agustian. 2020. Identifikasi dan Penetapan Kadar Senyawa Tanin pada Ekstrak Daun Biduri (Calotropis gigantea) Metode Spketrofotometri UV-VIS. J. Ilm. Manuntung. 6:57–64.

Pavia, M., B. Guamis, A. J. Trujillo, M. Capellas, and V. Ferragut. 1999. Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation. Int. Dairy J. 9:91–98. doi:10.1016/S0958-6946(99)00027-8.

Rajagopalan, A., M. Soundararajan, and B. O. Sukumaran. 2018. Proteases from Calotropis gigantea stem, leaf and calli as milk coagulant source Peynir Mayası kaynağı olarak Calotropis gigantea kök , yaprak ve calli ’ den elde edilen proteazlar. Turk J Biochem. 44:1–8.

Sales, D. C., S. Antasurbano, D. M. D. L. Júnior, J. G. B. G. Junior and A. H. D. Rangel. 2020. Factors affecting buffalo mozzarella cheese yield: A study using regression analysis. Food Sci. and Tech. 41: 852–855.

Silva, M. Z. R., J. P. B. Oliveira, M. V. Ramos, D. F. Farias, C. A. de Sá, J. A. C. Ribeiro, A. F. B. Silva, J. S. de Sousa, R. A. Zambelli, A. C. da Silva, G. P. Furtado, T. B. Grangeiro, M. S. Vasconcelos, S. R. Silveira, and C. D. T. Freitas. 2020. Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking. Food Chem. 307:125574. doi:10.1016/j.foodchem.2019.125574. Available from: https://doi.org/10.1016/j.foodchem.2019.125574

Sulmiyati, S., and G. E. M. Malelak. 2022. Evaluation of Color , Hardness , and Tannin Content in Soft Cheese , Suspesi Using Biduri Leaf Juice Level. Hasanuddin J. Anim. Sci. 4:90–96. doi:10.20956/hajas.v4i2.21903.

Sulmiyati, S., and G. E. M. Malelak. 2023. Coagulation power comparison between fresh and powdered biduri ( Calotropis gigantea ) leaf extract in making suspesi soft cheese. Int. Food Res. J. 30:1341–1350.

Sulmiyati, S., and N. S. Said. 2019. Karakteristik Dangke Susu Kerbau dengan Penambahan Crude Papain Kering. agriTECH. 38:345. doi:10.22146/agritech.24331.

Türkmen, D., and Z. Güler. 2022. Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses. Int. Dairy J. 133:105408. doi:10.1016/j.idairyj.2022.105408. Available from: https://doi.org/10.1016/j.idairyj.2022.105408

Vásquez, N., C. Magán, J. Oblitas, T. Chuquizuta, H. Avila-George, and W. Castro. 2018. Comparison between artificial neural network and partial least squares regression models for hardness modeling during the ripening process of Swiss-type cheese using spectral profiles. J. Food Eng. 219:8–15. doi:10.1016/j.jfoodeng.2017.09.008.

Wang, W., R. Jia, Y. Hui, F. Zhang, L. Zhang, Y. Liu, Y. Song, and B. Wang. 2023. Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization. J. Dairy Sci. 106:3900–3917. doi:10.3168/jds.2022-22195. Available from: http://dx.doi.org/10.3168/jds.2022-22195

Welin, T. O., Sulmiyati, P. R. Kale, and G. E. M. Malelak. 2023. Pengaruh penambahan sari daun biduri (calotropis gigantea) terhadap karakteristik fisiokimia keju lunak. J. Ilmu dan Ind. Peternak. 9:42–53. doi:https://doi.org/10.24252/jiip.v9v1.32980.



DOI: https://doi.org/10.21059/buletinpeternak.v48i3.92772

Article Metrics

Abstract views : 308 | views : 197

Refbacks

  • There are currently no refbacks.




Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Buletin Peternakan (Bulletin of Animal Science) Indexed by:

   
 
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.