Evaluasi Sifat Fisika Kimia dan Nilai Gizi Keju Berbahan Dasar Kacang Tunggak dengan Bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus sebagai keju Nabati Rendah Lemak

This study aimed to develop and evaluate the physicochemical properties and sensoryevaluation of cowpea-based cheese (CBC). CBC made from a blend of cowpea extract (500 ml)and skim milk (100 ml) which were added 1% (ratio 50:50 of Lactobacillus bulgaricus [LB] andStreptococcus thermophilus [ST]) as formula 1 (F1), 2% LB+ST as F2, and 3% LB+ST as F3. Allformulas were triplicate for total fat (TFC), calcium (CC) and lactic acid content (LAC) analysis inaccredited laboratory. Sensory evaluation was tested by 25 semi-trained panelists. In percentage,TFC of F1, F2 and F3 were 0.12%, 0.13% and 0.12%, respectively. CC of F2 in mg/100 gram wasthe highest (129.58) if compared to F1 (90.13) and F3 (110.94) while F3 was the highest (14929.66)for LAC (in mg/ml) if compared to F1 (9437) and F2 (11178.39). Only F2 has the highest acceptancefor all sensory parameter. Keywords: cowpeas, calcium, fat, vegan chees