Pengaruh Konsentrasi CPO dan Garam terhadap Karakteristik Keju Vegan Berbasis Kacang Hijau (Vigna Radiata L.) melalui Fermentasi Lactobacillus Bulgaricus dan Streptococcus Lactis

Abstract

Vegan cheese is an alternative to plant-based foods that is increasingly in demand, but its availability is still limited. Green beans have the potential to be a raw material because they have a protein content of around 22% and prebiotic properties, but they are low in fat so that the addition of vegetable fats in the form of CPO is required. This study aims to examine the effect of the concentration of CPO (0%, 2%, 4%, 6%, 8%) and salt (1%, 1.5%, 2%, 2.5%, 3%) on the chemical characteristics of green bean-based vegan cheese. The study used a factorial RAL of 5×5 with three repeats. The manufacturing process includes making mung bean milk, pasteurization, CPO processing, and fermentation at a temperature of 26°C for 10 hours using 15% inoculum. The parameters analyzed included moisture content, ash, protein, fat, and pH. The results showed that increasing CPO lowered water and protein content and increased fat content, while increasing salt increased ash content and lowered moisture content. Formulas A1 (0% CPO, 1% salt) and A2 (0% CPO, 1.5% salt) meet all SNI 2980:2018 parameters. Formula A1 produces 40.67% moisture, 0.84% ash, 20.02% protein, 25.56% fat, and pH 4.74, while A2 produces 40.65% moisture, 0.97% ash, 19.96% protein, 25.62% fat, and pH 4.77. The addition of CPO starting at 2% causes protein content to be below the SNI minimum limit.