Maryam, Amatullah (2026) TEXTURE OPTIMIZATION AND CHARACTERIZATION OF VEGAN CREAM CHEESE MADE FROM COCONUT MILK AND JACKFRUIT SEED FLOUR. Undergraduate thesis, Universitas Diponegoro.

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Abstract

The increasing demand for plant-based food products has encouraged the development of dairy alternatives with desirable textural and sensory characteristics. However, achieving textures comparable to conventional dairy products remains a challenge. Jackfruit seed flour, a starch-rich local ingredient, offers potential for improving plant-based cheese texture. This research aimed to optimize the texture of vegan cream cheese formulated from coconut milk and jackfruit seed flour and compare its physicochemical and sensory characteristics with commercial dairy cream cheese. The research was conducted at four laboratories of the Department of Agriculture, Universitas Diponegoro, from February to June 2026. Texture optimization employed a completely randomized design with five jackfruit seed flour concentrations (2%, 3%, 4%, 5%, and 6% w/v) and four replicates. Hardness, hardness work, adhesive force, and adhesiveness were evaluated. The optimum formulation was characterized through proximate and sensory analyses and compared with commercial cream cheese (Puck). Data were analyzed using onesample t-tests, independent samples t-tests, and Mann–Whitney U tests at a 95% confidence level. The 3% (w/v) formulation was selected as the optimum, exhibiting the closest overall texture profile to the benchmark, with hardness work, adhesive force, and adhesiveness of 3.47 ± 0.58 mJ, 18.45 ± 0.53 g, and 1.76 ± 0.14 mJ, respectively. The optimum formulation had significantly higher moisture (57.70 ± 0.31%), protein (3.26 ± 0.26%), and fat (24.76 ± 0.02%) but lower ash (1.15 ± 0.03%) and carbohydrate (13.40 ± 0.31%) contents than the benchmark. Sensory evaluation indicated favorable acceptance, particularly for creaminess, spreadability, and overall acceptability. Thus, jackfruit seed flour shows potential as a local ingredient for developing plant-based cream cheese with favorable textural and sensory characteristics.

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