📅 21 February 2026
DOI: 10.32585/ags.v10i1.7319
EVALUATION OF THE IMPACT OF STARTER CULTURE DIFFERENTIATION ON CHEESE SENSORY PROFILE
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Universitas Veteran Bangun Nusantara
📄 Abstract
This study evaluated the effect of different starter cultures on the organoleptic quality of cow’s milk cheese. Three starters — Rennet Qso (tablet), Rennet Nabati (powder), and Rennet (Khomiiratul Jibni) were tested at 1% concentration. A Completely Randomized Design with four treatments and four replications was employed. Organoleptic parameters (color, taste, aroma, texture, overall liking) were evaluated by 20 panelists using a 1–5 hedonic scale. Data was analyzed by ANOVA and Duncan’s test. The powdered Rennet Nabati treatment yielded the highest scores in texture, aroma, and overall acceptance. Thus, Rennet Nabati is recommended for artisanal cheese production.
Keywords: cheese, cow’s milk, organoleptic, Rennet Nabati, starter culture.
Keywords: cheese, cow’s milk, organoleptic, Rennet Nabati, starter culture.
ℹ️ Informasi Publikasi
Tanggal Publikasi
21 February 2026
Volume / Nomor / Tahun
Volume 10, Nomor 1, Tahun 2026
📝 HOW TO CITE
Wulandari, Afiza; Nugroho, Dimas Fajar; Imaniah, Nida'ul Husna; Falah, Fadhilah Dhani Santika, "EVALUATION OF THE IMPACT OF STARTER CULTURE DIFFERENTIATION ON CHEESE SENSORY PROFILE," Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian, vol. 10, no. 1, Feb. 2026.
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