This research aimed to evaluate the sensory properties and shelf life of cheesecake prepared by using Bagot ni horbo as a replacement of cream cheese that originally used in cheesecake making. This research used the experimental method with a descriptive analysis of observation and interviews together with sensory evaluation by five expert panelists. Afterward, it is continued with long shelf life observation. The results showed that cheesecake experiments have almost similar to cheesecake controls from appearance and texture. Cheesecake experiments have small lumps and greenish color, but it can be used as a differentiator or a uniqueness. All the expert panelists agreed that cheesecake experiments are very feasible to be introduced to the public as a traditional culinary from Tapanuli. Cheesecake control extended the shelf life in the refrigerator to 6-7 days compared with cheesecake experiment that spoiled after 5-6 days. Quality of cheesecake experiments decreased faster that control because bagot ni horbo hasn’t used standards of processing method, standards of packaging method and standards of cleanliness or hygiene, but if the shelf life want to be extended, it can be frozen in the freezer.
Ananto, D. S. (2010). Rahasia Membuat Cheese Cake. Jakarta. Demedia Pustaka.
Broto, W. (2011). Pengaruh Kemasan terhadap Kualitas Dadih Susu Sapi. Bogor. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian.
Citra, M. (2017). Penelitian Dosen Pemula. Pemanfaatan Keju Tradisional (Danke) dalam Pembuatan Cheese Cake sebagai Alternatif Kuliner Khas Sulawesi Selatan.
Figoni, P. (2011). How Baking Works. New Jersey. John Wiley & Sons, Inc.
Giarsyah, M. F. (2017). Penggunaan Dali Ni Horbo dalam Pembuatan Tiramisu. Bandung. Sekolah Tinggi Pariwisata Bandung.
Harbutt, J. (2015). World Cheese Book. London. Dorling Kindersley Limited.
Iskundarti, E. (2015). Dali Ni Horbo (Susu Kerbau) Khas Batak. http://www.masakandapurku.com
Jauzan. (2011). Susu Kerbau Htttp://jauzanoey.wordpress.com/category/scientific/kerbau/2011.
Lambert, P. (2000). The Cheese Lover’s Cookbook and Guide. United States of America. Simon & Schuster, Inc.
Murti, T. W. (2002). Pasca Produksi Susu dan Tata Lingkungan Usaha Persusuan. Yogyakarta: Fakultas Peternakan UGM.
Phadungath, Chanokphat. (2005). Cream Cheese Products: A review. Songklanakarin J. Sci. Technol. Vol.27 No.1 2005.
Rinsky, G., Dan Rinsky, L. H. (2009). The Pastry Chef’s Companion. New Jersey: Jhon Willey & Sons, Inc.
Rustina, W. W. (2012). Pemanfaatan Susu Sapi untuk Pembuatan Keju Tradisional dengan Penambahan Ekstrak Daun Pandan terhadap Protein, Asam Total, Organoleptik dan Daya Terima Masyarakat. Surakarta. Fakultas Keguruan dan Ilmi Pendidikan Universitas Muhammadiyah.
Sainani, V. (2004). Characterization of Particles in Cream Cheese. Journal of Dairy Science Vol. 87 No. 9 2004.
Siahaan, R. (2016). Dali Ni Horbo si Keju Asal Batak. http://www.tripelaketoba.com/author/ranty-siahaan/.
Soewitomo, S. (2005). Dessert Populer. Jakarta. PT. Gramedia.
Sofiah, B. D., Achyar, T. S. (2008). Buku Ajar Penilaian Indera. Jatinangor. Universitas Padjajaran.
Suas, Michel. (2011). Advanced Bread and Pastry.
Sugiyono. (2010). Statistika untuk Penelitian. Bandung. Alfabeta
Susilawaty, Desy. (2017). Cheese Cake Jepang, Kue Lembut digemari Siapa Saja. http://www.republika.co.id/berita/gaya-hidup/kuliner/17/05/17/oq32co328-cheese-cake-jepang-kue-lembut-digemari-siapa-saja.
Usmiati, S. R. (2012). Pengembangan Dadih Sebagai Pangan Fungsional Probiotik Asli Sumatera Barat. Bogor. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian.
Wahniyathi, H. (2013). Survei Potensi Pengembangan Dangke Susu Sapi sebagai Alternatif Dangke Susu Kerbau di Kabupaten Enrekang, Sulawesi Selatan. Laporan Penelitian Program Doktoral Fakultas Peternakan Universitas Hasanudin.
Wahniyathi, H. (2014). Survei Karakteristik Pengolahan dan Kualitas Produk Dangke Susu Sapi di Kabupaten Enrekang, Sulawesi Selatan. JITP vol 3 No 3, Juli 2014. Halaman 154-161.
Walidah, A. Z. (2017). Fuwa Fuwa, Sajikan Japanese Cheese Cake dengan Cita Rasa Lidah Indonesia. http://www.bakerymagazine.com/2017/09/22/fuwa-fuwa-sajikan-japanese-cheesecake-dengan-cita-rasa-lidah-indonesia/
Winarno, F. G., Fernandez. E. I. (2007). Susu dan Produk Fermentasinya. Jakarta. MBRIO PRESS.
Yasa, B. (2004). 35 Variasi Resep-resep Cheese Cake. Jakarta. PT. Gramedia.
Yasin, N. (2012). Physiochemical and Sensory Properties of Functional Low Fat Cheesecake Manufactured using Cottage Cheese. Annals of Agricultural Science. Vo. 58 No.1. Page 61-67.
In-Text Citation: (Luthfi & Sanggramasari, 2018)
To Cite this Article: Luthfi, T. F., & Sanggramasari, S. (2018). The Utilization of Traditional Bagot Ni Horbo Cheese in Cheesecake Making: A Sensory Evaluation. International Journal of Academic Research in Business and Social Sciences, 8(17), 155–166.
Copyright: © 2018 The Author(s)
Published by Human Resource Management Academic Research Society (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode
