Substitusi Lemak dari Crude Palm Oil dalam Pembuatan Keju Vegan Susu Kedelai dengan Fermentasi Lactobacillus bulgaricus dan Streptococcus lactis

Nadya Septiani; Martha Aznury; Linda Ekawati

Authors

Nadya Septiani Politeknik Negeri Sriwijaya Author
Martha Aznury Politeknik Negeri Sriwijaya Author
Linda Ekawati Politeknik Negeri Sriwijaya Author

Keywords:

Keju Vegan, Minyak Kelapa Sawit, Substitusi Lemak Susu, Kacang Kedelai, Susu kedelai

Abstract

Indonesia is one of the world's largest producers of palm oil. However, most palm oil products are still limited to crude form and are exported without further processing. Therefore, it is essential to encourage public interest in the downstream processing of Crude Palm Oil (CPO) to increase its added value and optimize its contribution to the national economy. One potential application of CPO in the food industry is as a substitute for natural oils and fats, such as milk fat, in the production of vegan cheese. The research method employed several stages: the degumming of CPO, the hydrolysis of CPO fatty acids, and the production of vegan cheese from soy milk with the addition of CPO fatty acids. The soy milk to CPO fatty acid ratios used were 9:1, 8:2, and 7:3. The fermentation process involved inoculation with Lactic Acid Bacteria (LAB), Lactobacillus bulgaricus and Streptococcus lactis at a concentration of 15%, with incubation periods of 6, 12, and 18 hours. The results showed that CPO fatty acids can effectively replace milk fat in the production of soy milk-based vegan cheese. The resulting product exhibited the following characteristics: moisture content from 23,16 – 36,28%, ash content from 0,44 – 0,94%, protein content from 10,03 - 17,87%, and a stable pH of 5, all of which meet the requirements of the Indonesian National Standard (SNI) for processed cheese.

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