Chemical Properties and Textural Analysis of Synbiotic Cheese with Konjac Flour and Lactobacillus rhamnosus During Storage
Chemical Properties and Textural Analysis of Synbiotic Cheese with Konjac Flour and Lactobacillus rhamnosus During Storage
Ismiarti1, Juni Sumarmono2, Moh Sofi’ul Anam3, Aria Dipa Tanjung1, Bambang Haryanto4, Aan Andri 5*
ABSTRACT
The development of synbiotic cheese as a functional food addresses growing consumer demand for health-oriented products. This study aimed to evaluate the chemical properties and texture profile of synbiotic cheese made with konjac flour and Lactobacillus rhamnosus during storage. A total of 72 liters of cow milk was processed using a high-temperature short-time pasteurization method and treated with four formulations: control (P0: no additives), konjac flour (P1: 0.03%), L. rhamnosus (P2: 5%), and their combination (P3: 0.03% + 5%). Using a 4x3 factorial design with three replicates, cheese samples were stored at 4°C and analyzed at 0, 7, and 14 days using ANOVA and Duncan’s test. Results showed significant interactions between treatments and storage duration (P<0.05) for moisture, protein total solids, and texture attributes. Konjac flour increased total solids and enhanced fermentation, while L. rhamnosus improved protein stability and cohesion. Combined treatment (P3) demonstrated optimal moisture retention, reduced hardness, and improved springiness and gumminess (P<0.05), resulting in superior texture throughout storage. P3 also mitigated storage-induced degradation compared to control. The findings highlight the synergistic benefits of konjac flour and L. rhamnosus in maintaining chemical and textural stability, contributing to the development of high-quality synbiotic cheese with functional benefits. Future research should explore long-term storage effects and additional strains to optimize product formulations.
Keywords | Cheese, Chemical properties, Functional food, Flour, Lactobacillus rhamnosus, Texture stability
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