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: Tinjauan Sistematis: Pengaruh Garam-Garam Pengemulsi Terhadap Mutu Processed Cheese dan Processed Cheese Spread
Abstrak: Pengembangan processed cheese dilatarbelakangi oleh kebutuhan mendapatkan produk keju yang stabil pada suhu ruang dan dapat disimpan untuk waktu yang lama tanpa perubahan kualitas. Bahan-bahan yang umumnya digunakan dalam processed cheese dan processed cheese spread adalah natural cheese, air, garam pengemulsi dan bahan pilihan tertentu sesuai jenis produk. Penelitian mengenai pengaruh garam pengemulsi terhadap mutu processed cheese dan processed cheese spread masih bervariasi, sehingga perlu dilakukan tinjauan sistematis. Penelitian ini menggunakan metode telaah pustaka. Sumber pustaka kemudian diseleksi berdasarkan kriteria. Setelah melalui proses identifikasi, penyaringan dan uji kelayakan, diperoleh 12 artikel sebagai data sekunder. Hasil tinjauan menunjukkan, garam pengemulsi berpengaruh terhadap mutu processed cheese dan processed cheese spread. Garam pengemulsi bertindak sebagai penstabil yang berkontribusi dalam pengolahan processed cheese dan processed cheese spread yang lembut, homogen dan stabil secara fisik-kimia. Perubahan tersebut mencakup pergeseran dan stabilisasi pH, penyerapan kalsium dan demineralisasi kasein, hidrasi kasein, emulsifikasi lemak bebas serta perbaikan struktur. Berdasarkan keefektifan garam pengemulsi dalam melakukan berbagai perubahan fisik-kimia seperti penyerapan kalsium, penyesuaian dan stabilisasi pH, hidrasi dan dispersi kasein, kemampuan emulsifikasi, stabilitas, efek bakteriostatik dan pengaruh terhadap rasa, polyphosphate dinilai memiliki potensi terbaik. Kemampuan polyphosphate dinilai akan lebih efektif pada produk processed cheese dan processed cheese spread jika digunakan bersama dengan orthophosphate. Kata Kunci: garam pengemulsi, keju olahan, keju olahan oles, tinjauan sistematis, The development of processed cheese was motivated by the need to develop cheese-like products that were stable at ambient temperatures and could be stored for a long time without a change in quality. The ingredients generally used in processed cheese and processed cheese spread are natural cheese, water, emulsifying salts and optional ingredients that determined by the product type. Research on emulsifying salts to enhance the quality of processed cheese and processed cheese spread are still varied, so a systematic review is needed. This study uses systematic literature review method. Literature sources are the selected based on criterias. After going through identification, screening and eligibility test, 12 articles were obtained as secondary data. The results showed that emulsifying salts affects the quality of processed cheese and processed cheese spread. Emulsifying salts acts as a stabilizer which contribute to the formation of a smooth, homogeneous and physco-chemically stable processed cheese and processed cheese spread during processing. These changes include upward adjustment and buffering of the pH, calcium sequestration and casein demineralization, casein hydration, emulsification of free fat and structure formation. Based on the effectiveness of emulsifying salts in promoting various physic-chemical changes such as calcium sequestration, adjument and buffering of pH, hydration and dispersion of casein, ability to promote emulsification, stability, bacteriostatic effects and flavor effects, polyphosphates is considered to have the highest potential, this generally requires that polyphosphates are used in conjuction with orthophosphates for this influence to be manifested. Key Words: emulsifying salt, systematic review, processed cheese, processed cheese spread
Keyword: emulsifying salt, systematic review, processed cheese, processed cheese spread

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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