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February 11, 2018
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May 27, 2017
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Abstract

This research aimed to evaluate the effect of added strawberry (Fragaria virginiana) in soft cheese on quality of dry matter), Total Plate Count (TPC) and acceptance of consumer during storage of 2 weeks. This research was conducted in Merch- April 2017 in Animal Science Laboratory and Ilmu Hama dan Penyakit Tanaman (IHPT) Laboratory, Faculty of Agriculture, University of Bengkulu. There were 4 treatments and 4 replication,  P0: cheese with 0% strawberry pasta, P1: cheese with 1% strawberry pasta, P2: cheese with 3% strawberry pasta, P3: cheese with 5% strawberry pasta. Variables evaluated were quality and acceptance.  Results showed that added strawberry (Fragaria virginiana) pasta showed no significant (P>0.05) effects during storage of 2- 4 weeks on dry matter, the highest TPC was found in cheese with 0% strawberry pasta; while, organoleptic test showed very significant effects (P<0.001) on color, aroma and taste of the cheese, however, it was no significant effects (P>0.05) on texture and acceptance.

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Keywords

cheese strawberry quality acceptance

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Author Biographies

Rielni Love Rati, Dept. of Animal Husbandary, Fac. of Agriculture, Univ. of Bengkulu

Undergraduate Student

Endang Sulistyowati, Dept. of Animal Husbandary, Fac. of Agriculture, Univ. of Bengkulu

Assoc. Professor

Edi Soetrisno, Dept. of Animal Husbandary, Fac. of Agriculture, Univ. of Bengkulu

Assoc. Professor
How to Cite
Rati, R. L., Sulistyowati, E., & Soetrisno, E. (2017). QUALITY AND ACCEPTANCE OF SOFT CHEESE MADE OF FRIES HOLLAND MILK WITH ADDED STRAWBERRY (Fragaria virginiana) PASTA DURING 2 WEEKS OF STORAGE. Jurnal Agroindustri, 7(1), 27–36. https://doi.org/10.31186/j.agroindustri.7.1.27-36
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