Judul: Physicochemical Characteristics of The Processed Cheddar Cheese with The Addition of Eri Silkworm Pupae Flour as A Filler
Abstrak: Keju cedar olahan didapatkan melalui melelehkan dan mengemulsi keju, bahan pengisi, penstabil, pewarna, dan flavor. Umumnya filler yang digunakan dalam keju cedar olahan adalah tepung terigu, namun penambahannya dapat meningkatkan kadar karbohidrat dan menurunkan kadar protein. Penelitian ini bertujuan menganalisis karakteristik fisikokimia keju cedar olahan dengan filler tepung pupa ulat sutra eri. Metode penelitian ini melibatkan penambahan tepung pupa eri 0%, 4%, dan 8% pada pembuatan keju cedar olahan dengan pengujian pH, aktivitas air (aw), tekstur, kadar air, kadar abu, kadar lemak, dan kadar protein. Hasil penelitian ini menunjukkan nilai pH keju cedar olahan berkisar 5,2-5,31 dan aw 0,85-0,87. Keju yang ditambahkan 8% tepung pupa memiliki tekstur paling lunak. Penambahan tepung pupa eri menghasilkan keju dengan kadar air 37,89%-40,71% dan kadar abu keju berkisar 6,46%-7,24%. Penambahan tepung pupa eri menghasilkan kadar lemak berkisar 18,54%-20,51%. Keju dengan filler tepung pupa eri mengandung 30,19%-33,46% protein yang jauh lebih tinggi dibandingkan SNI keju cedar olahan., Processed cheddar cheese obtained by emulsifying cheese, fillers, stabilizers, coloring, and flavor. Typically, wheat flour is added as a filler in processed cheddar cheese, but its addition increases the carbohydrate content and decreases the protein content of the cheese. This study aims to analyze the effect of adding Eri pupae flour filler on the physicochemical characteristics of processed cheddar cheese. This research method involves adding 0%, 4%, and 8% eri pupae flour to the processed cheddar cheese and measuring pH, water activity (aw), texture, water content, ash content, fat content, and protein content. The results show that the pH value of processed cheddar cheese ranges from 5,2–5,31 and aw 0,85-0,87. Processed cheese with 8% of eri pupae flour had the softest texture between treatments. The addition of Eri pupae flour produces cheese with 37,89%-40,71% water content and ash content of cheese ranged from 6,46%-7,24%. The addition of Eri pupae flour resulted in 18,54%-20,51% fat content. Processed cheese with eri pupae flour as a filler contains 30,19%-33,46% protein, which is much higher than SNI-processed cheddar cheese.
Keyword: filler, keju cedar, keju olahan, pupa eri, tepung pupa

Judul: Perbaikan Stabilitas Mutu Keju Cheddar Olahan Blok
Melalui Kombinasi Garam Pengemulsi di PT XYZ
Abstrak: Keju cheddar olahan blok adalah salah satu produk pengembangan keju natural dengan tambahan bahan lain. Emulsi oil in water pada keju olahan dapat mengalami destabilisasi. Fraksi olein keluar dari matriks kasein keju sehingga permukaan keju menjadi greasy dan oily. Dibutuhkan kombinasi garam pengemulsi yang tepat untuk meminimalisir oiling off. Tujuan penelitian ini ialah menentukan jenis dan jumlah garam pengemulsi serta mengamati pengaruh reformulasi terhadap fisikokimia keju. Variabel bebas penelitian ini ialah jumlah disodium phosphate (DSP), sodium hexametaphosphate (SHMP), dan trisodium citrate (TSC) dengan variabel terikat meliputi kadar air, lemak, protein, garam, pH, kekerasan, dan oil separation index. Optimalisasi formula dilakukan menggunakan response surface methodology (RSM) dengan Design Expert 13 dan analisis data melalui ANOVA. Hasil penelitian menunjukkan bahwa penggunaan garam pengemulsi tunggal menghasilkan produk keju dengan oil separation index tertinggi hingga terendah secara berturut-turut ialah DSP (3,3495%), SHMP (1,3171%), dan TSC (0,56245%). Berdasarkan verifikasi, formula optimum 2 dengan kombinasi DSP (12,3014 g), SHMP (4,3706 g), dan TSC (13,328 g) serta nilai desirability 0,204 berhasil meminimalisir oiling off dari 1,7838% menjadi 0,785446%. Oil separation index dikaitkan dengan kemampuan garam pengemulsi dalam mengkelat kalsium. Formula optimum ini memiliki kadar air 44,7483%, lemak 23,7%, protein 4,002%, garam 1,8472%, pH 5,70, dan kekerasan 627,998 N., Block processed cheddar cheese is a product of developing natural cheese with the addition of other ingredients. Oil in water emulsions in processed cheese can experience destabilization. The olein fraction comes out of the cheese casein matrix so that the surface of the cheese becomes greasy and oily. The right combination of emulsifying salts is needed to minimize oiling off. The aim of this research is to determine the type and amount of emulsifying salt and observe the effect of reformulation on the physicochemistry of cheese. The independent variables of this research are the amount of disodium phosphate (DSP), sodium hexametaphosphate (SHMP), and trisodium citrate (TSC) with the dependent variables including water content, fat, protein, salt, pH, hardness, and oil separation index. Formula optimization was carried out using response surface methodology (RSM) with Design Expert 13 and data analysis via ANOVA. The results of the research show that the use of a single emulsifying salt produces cheese products with the highest to lowest oil separation index respectively, namely DSP (3,3495%), SHMP (1,3171%), and TSC (0,56245%). Based on verification, optimum formula 2 with a combination of DSP (12,3014 g), SHMP (4,3706 g), and TSC (13,328 g) and a desirability value of 0,204 succeeded in minimizing oiling off from 1,7838% to 0,785446%. Oil separation index is associated with the ability of emulsifying salts to chelate calcium. This optimum formula has a water content of 44,7483%, fat 23,7%, protein 4,002%, salt 1,8472%, pH 5,70, and hardness 627,998 N.
Keyword: keju olahan, emulsi, garam pengemulsi, kasein, oiling off, casein, emulsion, emulsifying salt, processed cheese

Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang Soliter Dimensi Tiga di Permukaan Laut
Abstrak: Gelombang permukaan adalah gelombang yang terjadi perbedaan rapat massa antara air dan udara. Salah satu gelombang permukaan yang ditinjau adalah gelombang soliter. Formulasi gelombang soliter dilakukan dengan menggunakan formulasi Hamiltonian.
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