Chemical and microbiological characteristics of coconut spreadable cheese with addition of <i>asam sunti</i> extract

Abstract Spreadable cheese is a type of soft cheese that does not undergo a ripening process and is typically made from milk. In previous research, spreadable cheese was produced using coconut milk with the addition of Asam sunti extract. The objective of this research is to determine the chemical and microbiological characteristics of the spreadable cheese produced. The analysis carried out included water content, water activity, pH, and total lactic acid bacteria (LAB). The data were analyzed using ANOVA followed by the Duncan Multiple Range Test. The results showed that spreadable cheese made from a mixture of pure coconut milk and water (1:1 ratio) with a cultured starter had the highest water content and water activity (55.93% ± 9.30 and 0.93 ± 0,01 respectively). This spreadable cheese also had the lowest pH value, measuring 3.55 ± 0.01. Interestingly, despite these characteristics typically indicating higher total LAB value, the results showed the opposite, with the spreadable cheese having a total LAB of 13 log cfu/g. The highest total LAB, 17 log cfu/g, was obtained from spreadable cheese made from 100% pure coconut milk with a freeze-dried starter culture.