Organoleptic Test of Peanut-Based Cheese with Variations of Pineapple Skin and Coarse as Coagulants

Bivannie Luhsarandini; Vairus Akmala Putri; Riska Anjely

doi:10.20884/1.ijft.2025.4.2.18282

Bivannie Luhsarandini Program Studi Teknologi Pangan Fakultas Sains dan Teknologi Universitas Nahdlatul Ulama Purwokerto, Indonesia
Vairus Akmala Putri Program Studi Teknologi Pangan Fakultas Sains dan Teknologi Universitas Nahdlatul Ulama Purwokerto, Indonesia
Riska Anjely Program Studi Teknologi Pangan Fakultas Sains dan Teknologi Universitas Nahdlatul Ulama Purwokerto, Indonesia

DOI: https://doi.org/10.20884/1.ijft.2025.4.2.18282

Abstract

Background: Cheese is generally made from animal milk using rennet enzyme as a coagulant. However, consuming animal cheese carries the risk of increasing cholesterol due to its high saturated fat content. In addition, not everyone can consume animal protein due to allergies. Purpose: This study aims to develop a plant-based cheese product based on peanut milk by utilizing pineapple peel and stem as a natural coagulant. Method: The study design used a non-factorial completely randomized design (CRD) with four formulations: K1 (500 mL peanut milk: 500 mL pineapple peel-stem extract), K2 (500:450 mL), K3 (500:400 mL), and K4 (500:350 mL), each repeated three times. Observed variables included organoleptic properties (color, aroma, taste, texture). Organoleptic assessment by semi-trained panelists showed that formulation K1 had the highest scores for color (3.50), aroma (2.67), and texture (3.11), while K3 had the highest taste attribute with a score of 3.03. Result: The results of the ANOVA analysis for the organoleptic tests of color, aroma, taste, and texture show a p-value > 0.05, indicating no significant difference among the treatments applied. This study demonstrates that pineapple peel and core can be used as effective natural coagulants in the production of plant-based cheese made from peanut milk.

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