Formulasi Fermentasi dalam Pembuatan Keju Nabati Berbasis Kacang Tanah dan Lemak Crude Palm Oil dengan Lactobacillus Bulgaricus dan Streptococcus Lactis

Monica Adelya; Martha Aznury; Dilia Puspa

Authors

Monica Adelya Politeknik Negeri Sriwijaya Author
Martha Aznury Politeknik Negeri Sriwijaya Author
Dilia Puspa Politeknik Negeri Sriwijaya Author

Keywords:

Keju Nabati, Crude Palm Oil (CPO) , Kacang Tanah

Abstract

Plant-based cheese is a plant-based food innovation designed to mimic the texture, flavor, and nutritional value of conventional cheese, but without the use of animal ingredients. This product offers a solution for individuals with lactose intolerance, vegan lifestyles, and sustainable food needs. In this study, peanuts were used as the primary protein source due to their gel-forming ability and creamy texture, while crude palm oil (CPO) served as an alternative, oxidatively stable vegetable fat source. The cheese formulation was developed by varying the ratio of CPO to peanut milk (90:10, 85:15, dan 80:20) and incubation times (6, 12, and 24 hours). Product quality analysis included pH, moisture, fat, protein, and ash content, in accordance with the Indonesian National Standard (SNI) 2980:2018. The results showed that the appropriate combination of CPO and peanut protein can produce plant-based cheese with physical and chemical characteristics close to conventional processed cheese. These findings strengthen the potential of plant-based cheese as a functional and nutritionally valuable alternative in the modern food industry.

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