PHYSICOCHEMICAL CHARACTERISTICS OF RIPENED CHEESE WITH THE ADDITION OF KECOMBRANG (ETLINGERA ELATIOR) POWDER AS A MILK-CLOTTING AGENT

Rifda Naufalin; Gunawan Wijonarko; Ananda Yasmin Nisa; Yuri Rossa Aprina; Nuke Faradhila

doi:10.20884/2.procicma.2025.4.4.20781

Rifda Naufalin Faculty of Food Technology, Faculty of Agriculture, University of Jenderal Soedirman, Purwokerto 53121, Central Java Province, Indonesia
Gunawan Wijonarko Faculty of Food Technology, Faculty of Agriculture, University of Jenderal Soedirman, Purwokerto 53121, Central Java Province, Indonesia
Ananda Yasmin Nisa Faculty of Animal Husbandry, Universitas Jenderal Soedirman, Purwokerto
Yuri Rossa Aprina Faculty of Food Technology, Faculty of Agriculture, University of Jenderal Soedirman, Purwokerto 53121, Central Java Province, Indonesia
Nuke Faradhila Faculty of Food Technology, Faculty of Agriculture, University of Jenderal Soedirman, Purwokerto 53121, Central Java Province, Indonesia

DOI: https://doi.org/10.20884/2.procicma.2025.4.4.20781

Abstract

Milk is a highly perishable livestock product due to its high water content, requiring appropriate processing to extend its shelf life and increase added value. Cheese is one of the most popular dairy products and offers strong potential for product innovation through the incorporation of natural and functional ingredients. Kecombrang flower (Etlingera elatior) contains bioactive compounds, including flavonoids and anthocyanins, which may contribute to sensory modification when applied in dairy products.This study aimed to evaluate the effects of kecombrang flower extract concentration (2.5%, 5%, and 7.5%) and ripening duration (0, 3, and 5 days) on the sensory characteristics (color, flavor, taste, texture, and overall acceptance) of cow’s milk soft cheese. The experiment was conducted using a factorial completely randomized design, and sensory evaluation was performed using a hedonic test with semi-trained panelists. Data were analyzed using two-way analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level.The results demonstrated that variations in extract concentration and ripening duration significantly influenced the sensory attributes of cow’s milk cheese. The highest panelist acceptance across most sensory attributes was observed in cheese supplemented with 5% kecombrang flower extract and ripened for 3 days. Unripened cheese generally received lower preference scores, particularly for texture, taste, and overall acceptance. Overall sensory scores ranged from 2 to 3, indicating that the cheese products were generally acceptable to panelists. Taste and flavor were identified as the most influential attributes affecting overall acceptance.In conclusion, the incorporation of 5% kecombrang flower extract with a 3-day ripening period produced the most favorable sensory profile among the evaluated treatments. However, further optimization of formulation and ripening conditions is necessary, particularly to enhance taste and flavor, in order to improve consumer acceptance and support the development of innovative dairy products.