Afifah, Afifah (2026) PHYSICOCHEMICAL AND SENSORY PROPERTIES OF VEGAN CREAM CHEESE MADE FROM JACKFRUIT SEED FLOUR AND COCONUT MILK. Undergraduate thesis, Universitas Diponegoro.

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Abstract

Coconut milk has potential as a base ingredient for vegan cream cheese due to its high fat content and creamy characteristics. However, the absence of casein limits its ability to form a stable structural network. Jackfruit seed flour, as a starchrich ingredient, may provide an alternative structuring mechanism through starch gelatinization. This study was conducted from May to August 2026 at several laboratories at Universitas Diponegoro, Semarang, and aimed to evaluate the effects of different concentrations of jackfruit seed flour on the physicochemical and sensory properties of vegan cream cheese made with coconut milk. A single-factor experimental design consisting of five jackfruit seed flour concentrations of 2%, 3%, 4%, 5%, and 6% (w/v) with four independent replications was used. The evaluated parameters included proximate composition, color properties, and sensory characteristics. Proximate and color data were analyzed using ANOVA followed by DMRT, while sensory data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test at a 5% significance level. Increasing jackfruit seed flour concentration significantly affected all proximate parameters (p < 0.05). Moisture increased from 56.40% to 61.57%, protein from 2.95% to 3.95%, fat from 24.68% to 25.11%, ash from 0.93% to 1.57%, and calculated carbohydrate decreased from 15.05% to 7.84%. The decrease in calculated carbohydrate reflected the by-difference calculation method. Jackfruit seed flour concentration also significantly affected all color parameters (p < 0.05), with L* decreasing from 72.35 to 67.31, a* shifting from −6.30 to −2.69, and b* increasing from 2.52 to 8.65. C* showed a non-linear response, ranging from 6.21 to 8.81, with the highest value observed at 6% jackfruit seed flour. Sensory analysis showed a significant effect on organoleptic color scores and hedonic scores for color, savoriness, creaminess, and overall acceptability (p < 0.05), whereas the other evaluated sensory attributes were not significantly affected. Overall, increasing jackfruit seed flour concentration altered the physicochemical characteristics and selected sensory properties of vegan cream cheese made with coconut milk.

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