Organoleptic Color Research Articles

EVALUATION AND PHYSICAL STABILITY OF EFFERVESCENT GRANULE KATUK LEAF EXTRACT (Saorupus androgynus L.) WITH PVP K-30 AS BINDER

Katuk leaf extract contains sterols and alkaloids which can increase milk production. To increase the practicality and interest of breastfeeding mothers is to make preparations of katuk leaf extract effervescent granules. The binder used in the manufacture of katuk leaf extract effervescent granules is PVP K30. The purpose of this study was to determine the effect of varying concentrations of PVP as a binder on the physical properties and stability of effervescent granules. The effervescent granule formulation used consisted of katuk leaf extract, PVP with various concentrations of 2.5%, Stability testing was carried out on this formula by testing at room temperature (25o±2oC) and hot temperature (40o±2oC) for 28 days with testing every 2 weeks. From the results of the study, it was obtained that the preparation was stable until the 28th day, namely organoleptic color, taste, aroma, shape, at room temperature (25o±2oC) and hot temperature (40o±2oC). Research data obtained preparations that were not stable until the 28th day, namely the dissolving time test, pH at room temperature (25o±2oC) and hot temperature (40o±2oC). The flow rate test was stable on day 14 to day 28 at room temperature (25o±2oC) and unstable at hot temperature (40o±2oC), and moisture content was stable on day 14 at room temperature (25o±2oC) and hot temperature (40o±2oC) and unstable on day 28 at room temperature (25o±2oC) and hot temperature (40o±2oC).

Addition of Carrot Juice (Daucus carota) to the Shelf Life and Organoleptic of Turkey Meatballs

Turkey is a type of poultry with characteristics and tastes similar to chicken meat, so turkey has the potential to be a raw material for meatballs. Carrots are also a source of natural antioxidants, the use of carrots so far has only been for vegetables and juice. Utilization in a fresh state has limitations because fresh carrots are prone to deterioration in quality. This study aims to determine the effect of adding carrot juice on the shelf life and organoleptic of turkey meatballs. This research was conducted in April 2024 at the Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was RAL (Completely Randomized Design) with 4 treatments, namely P0 = 0 ml, P1 = 50 ml, P2 = 100 ml, P3 = 150 ml and 5 replications. The parameters used were shelf life and organoleptic color, taste, texture and aroma. The results of this study indicate that the addition of carrot juice can extend the shelf life of turkey meatballs. The best shelf life is in P3 with the addition of 150 ml of carrot juice with a shelf life of 5 days and the lowest shelf life is 1 day

PENGARUH PENAMBAHAN BUBUK DAUN ALPUKAT (Persea americana Mill) TERHADAP KARAKTERISTIK PUDING

Pudding is a dessert made from food ingredients consisting of jelly, milk, sugar and water which are prepared by boiling. Adding avocado leaf powder to making pudding to increase functional food diversity. This research aims to determine the effect of adding avocado leaf powder on the organoleptic characteristics of pudding and to increase the levels of flavonoids and crude fiber. Experimental type with Randomized Block Design (RAK), 5 treatments and 3 repetitions. Treatments P1, P2, P3, P4, P5 were given the addition of 1% , 1.5% , 2% , 2,5% , 3% avocado leaf powder. The results of organoleptic testing showed that the addition of different avocado leaf powder had a significant effect on color 2.96 – 3.97 (neutral – liked), aroma 3.14 – 4.11 (neutral – liked), taste 2.42 – 3, 98 (neutral - like), texture 3.39 – 4.04 (neutral – like), overall acceptability 2.83 – 3.94 (neutral – like), color quality 1.58 – 2.04 (pale green – green old) and texture quality 2.18 – 2.60 (rather dense – dense). The more addition of avocado leaves powder, the higher flavonoid and fiber level will increase. The addition of avocado leaf powder to treatment P2 (1.5%) was the best treatment seen from the average organoleptic value, namely organoleptic color with an average value of 3.76 (like), aroma 3.68 (like) and taste 3.57 (neutral), texture 3.90 (like), overall acceptance 3.52 (neutral), color quality 2.20 (light green), texture quality with an average value of 2.22 (slightly dense) and taste quality 2.31 (slightly sweet)., with a flavonoid content of 48.08 mg/ 100g and a crude fiber content of 3.37% bb.

PROCESS OF MAKING BANANA PEEL CHIPS (Musa paradisiaca Var Raja) USING DIFFERENT CONCENTRATIONS OF BETEL LIME SOLUTION

Chips are crispy snacks made from processed agricultural products and can be stored for a long time. The general criteria for chips are that they contain carbohydrates, have a dry appearance, make a sound when consumed, and are easily broken. The factors that encourage the formation of crispy chips include initial treatment in the form of soaking using materials such as lime solution. The purpose of this study was to determine the effect of soaking banana peels with different concentrations of lime solution on the quality of banana peel chips. This study used the Completely Randomized Design (CRD) method with 5 treatments, namely A = 0%, B = 2%, C = 4%, D = 6% and E = 8% as many as 4 replications so that 20 experimental units were obtained. The results of the study showed that the treatment of soaking in lime solution with different concentrations, namely A = 0%, B = 2%, C = 4%, D = 6% and E = 8% had a significant effect on the value of water content, ash content and organoleptic color, but did not have a significant effect on the organoleptic taste, aroma and texture. The banana peel chips product with the lowest water content was found in the treatment with a concentration of 8% lime (7.59%) and the lowest ash content in the concentration of 2% lime (10.94%). The best acceptance based on consumer preferences was obtained in the treatment without soaking in the solution betel lime (0%) with color characteristics of 3.67, taste 3.72, aroma 3.80, and texture 3.77 at the level of acceptance of liking.

Effect of concentration of sugar and dried Dayak onion (Eleutherine palmifolia) on the quality of Dayak onion kombucha

Kombucha is one example of a health drink product that falls under the category of functional drinks. Dayak onions are one of the ingredients with many bioactive components. This study aimed to determine the optimal combination of treatments to yield the highest quality Dayak onion kombucha by assessing the effects of variations in sugar concentration and dried Dayak onion concentration on the quality of Dayak onion kombucha (i.e., pH, total acid, and organoleptic). The study employed a randomized block design (RBD) with three replications to produce 27 experimental units. The two factors were dried Dayak onion concentrations of 2%, 4%, and 6% (w/v) and sugar concentrations of 5%, 7.5%, and 10% (w/v). The data was then subjected to a two-way ANOVA using IBM SPSS Statistics 26 software, and the Multiple Attribute method was used to determine the best treatment. The results demonstrated that the concentration of sugar and dried Dayak onions had a significant effect (α<0.05) on the pH value, total acid. the higher the concentration of sugar, the higher the total acid content with a lower pH, and the higher the concentration of dried Dayak onions, the lower the total pH. The best treatment combination was using dried Dayak onion concentration of 6% (w/v) and sugar concentration of 7.5% (w/v). The test results obtained were pH 3.173, total acid 0.105%, organoleptic color 3.867, and organoleptic aroma 2.867.

PENGARUH SUBSTITUSI TEPUNG JAGUNG KUNING (Zea mays L.) DAN PUREE WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH

Wet noodles are food products made from wheat flour that are not dried. Every year, the production and consumption of noodles in Indonesia is increasing. So, there is a need for food diversification in the raw material by utilizing local food ingredients such as corn flour. The use of carrot puree aims to increase the carotenoid content which acts as a good antioxidant for the body. This research was conducted using a simple Randomized Block Design (RBD) method. There were 6 treatments and 4 replication, P0 (100% wheat flour), P1 (50% wheat flour: 50% corn flour), P2 (50% wheat flour : 45% corn flour: 5% carrot puree), P3 (50% wheat flour: 40% corn flour: 10% carrot puree), P4 (50% wheat flour: 35% corn flour: 15% carrot puree), P5 (50% wheat flour: 30% corn flour: 20% carrot puree). The best wet noodles were obtained from treatment P5 (50% wheat flour: 30% corn flour: 20% carrot puree) with moisture content of 70.05%, ash content of 0.26%, fat content of 6.94%, protein content of 4.65%, carbohydrates content of 18.08% and carotenoids content of 3.02 mg/100g, brightness 63.5, yield 172.44%, organoleptic color 4.13 (attractive), aroma 3.63 (quite like), taste 3.80 (good), and texture 2.65 (not chewy).

INOVASI PEMBUATAN PRODUK NUGGET ANALOG BERBAHAN DASAR TEMPE DAN JANTUNG PISANG KEPOK SEBAGAI ALTERNATIF SUMBER PROTEIN DAN SERAT

Abstract. Vegan is a lifestyle of someone who does not consume products derived from animal raw materials. Nuggets are food products made from various types of meat, including fish and chicken meat. The disadvantages of chicken nuggets are that they contain high fat and low fiber. Tempeh and banana blossoms were chosen because they have the advantages of high protein content and high fiber. The research design used in this study was a randomized group design consisting of 6 treatments and 3 replications. The added treatment was the proportion of tempeh and kapok banana blossom with the proportions (100%:0%, 90%:10%. 80%:20%, 70%:30%, 60%:40%, and 50%:50% ). The best treatment proportion was P1 with a ratio of 80% tempe: 10% banana flower with 49.11% water content, 0.89% ash content, 19.33% fat content, 4.29% fiber content, 22.50% carbohydrate content , and protein content 9.05%, organoleptic color 5.72 (bright), aroma 4.64% (fragrant), 4.04 (tasty), texture 4.20 (a bit soft) and preference (like). Keywords: nuggets, kepok banana heart, tempeh, protein, fiber

The Effect of Using Katuk Leaves (Sauropus Androgynus (L) Merr) As A Substitute for ZA (Ammonium Sulfate) on the Yield, Thickness, Color, Texture, and Organoleptic of Nata De Whey

Utilization of cheese waste, namely whey, is one alternative to increase the added value of whey by processing it into nata de whey. This study aims to determine the effect of using Katuk leaves (Sauropus androgynus (L) Merr) as a substitute for ZA (Ammonium Sulfate) on the yield, thickness, color, texture, and organoleptic of Nata de whey. This study used 8 liters of whey and Katuk leaves (Sauropus androgynus (L) Merr) as much as 600 g. The experimental design used in this study, namely the Randomized Block Design (RBD) with four treatments and five repetitions. The treatment in this study was A = 0.5% ZA, Katuk leaves (B = 5%, C = 10%, and D = 15%). The observed variables were yield, thickness, color, texture, and organoleptic. The results showed that the treatment differed significantly (P<0.05) in yield, thickness, color, texture, and organoleptic. The best treatment result is treatment B with a yield value of 91.94%, thickness of 7.77 mm, lightness (L*) 59.17, greenness (a*) -4.16, yellowness (b*) 7.52, texture 5.25 N/cm2, organoleptic color 3.90, scent 3.58, taste 3.82, texture 3.78.

Characteristics Of Moromi Sweet Sauce And The Study Of Its Activity On Protein, Sugar And Viscosity Levels

The aim of this research was to determine the effect of moromi fermentation on soluble protein content, sugar content and viscosity, with varying salt treatments for 28 days. as well as organoleptic tests. The research design used a completely randomized design (CRD) consisting of 4 treatments and 6 replications. The treatment included fermenting black soybeans by A sojae (Koji) then soaking them in 1000 ml of water with the addition of 0%, 10%, 20% and 30% salt for 28 days (moromi). The parameters analyzed are protein content, sugar content and viscosity and organoleptic tests include color, aroma and taste. The research results showed that the highest protein content was found in the K1 treatment at 1.522%, the sugar content in K1 was 41.227% and the viscosity in K3 was 33.603%. Meanwhile, in terms of organoleptic color, aroma and taste, the panelists liked the product.

Quality Characteristics of Jack Bean (Canavalia ensiformis L.) Tempeh Milk with Addition of Ajwa Date (Phoenix dactylifera L.) and Various Types of Stabilizers

Jack bean tempeh was processed into jack bean tempeh milk. The addition of Ajwa date can improve the organoleptic and nutritional value of jack bean tempeh milk. Moreover, stabilizers must be added while making jack bean tempeh milk to enhance its quality. This study contributed to determining the effect of various stabilizers on jack bean tempeh milk quality. The treatments were (F1) the addition of iota carrageenan stabilizer (0.1%), (F2) the addition of gum Arabic stabilizer (0.1%), (F3) the addition of pectin stabilizer (0.1%), and (F4) the addition of carboxy methyl cellulose (CMC) stabilizer (0.1%). The results of this study showed that the stabilizer types had no significant effect on the organoleptic color, texture, and taste of the jack bean tempeh milk. The selected formulation was based on the hedonic quality test in the parameters of color and aroma, namely formula F4, which was jack bean tempeh milk with the addition of a CMC stabilizer. The results of the chemical characteristics of F4 jack bean tempeh milk was protein content of 0.65%, fat content of 2.48%, and antioxidant activity (IC50) of 7760 ppm. The physical characteristics of F4 jack bean tempeh milk was a pH value of 5.8, total dissolved solids of 20.7°Brix, a viscosity of 13.43 cP, L* value of 60.61, a* value of -0.12, and b* value of 19.56.

PENGARUH VARIASI KONSENTRASI SETIL ALKOHOL SEBAGAI EMULSIFYING AGENT PADA SEDIAAN LOTION EKSTRAK LIDAH BUAYA (Aloe vera (L.) Burm. f)

Lotion is a liquid emulsion consisting of an aqueous phase and an oil phase that is stabilized by an emulsifying agent and contains one or more active ingredients. The use of cetyl alcohol as an emulsifying agent was selected because of its properties as a softener, emulsifier, and absorbing water. Cetyl alcohol can increase the stability of the consistency and improve the texture. This study aims to determine the effect of concentration variations in cetyl alcohol on the physical properties of aloe vera extract lotion. The research design used in this study is a pre-experimental preparation formula lotion that was divided into 3 sample groups with different concentrations of cetyl alcohol, namely (2%), (3%), and (4%). Then the sample will be tested for physical properties including organoleptic tests (color, texture, flavor), pH test, spreadability test, and viscosity test, homogeneity test. The research results showed that variations in cetyl alcohol concentrations affected the physical properties of the preparations organoleptic texture, and viscosity. Lotion preparations do not affect organoleptic color, flavor, pH, and homogeneity. Formulation with concentration variation of 3% cetyl alcohol had good physical properties and met the criteria including organoleptic testing with a milky white color, slightly viscous texture, strong jasmine flower flavor, pH value of 7.16 ± 0.34, spreadability value 6.99cm ± 0.18, viscosity value 31.6 dPas ± 2.88, and homogeneous. 
 
 Keywords: lotion, cetyl alcohol, Aloe vera

Evaluation of organoleptic quality, antioxidant activity and anthocyanin levels from the combination of carrageenan flour, kepok banana flour and purple yam flour in pudding

The nutritional content of pudding generally consists of carbohydrates, fat, protein, fiber, minerals, sodium and potassium. The purpose of this study was to determine the quality, antioxidant activity and anthocyanin levels of a combination of carrageenan flour, banana flour and purple yam flour in pudding. This study uses the method formulation using the Design Expert. Organoleptic color test the best results were in the P5 with a value of 3.65 on the attractive scale, the best aroma was obtained in the P17 with a value of 3.90 on the fragrant aroma scale, The taste that the panelists liked on average was the P5 with a score of 3.55 delicious taste scale and the best texture was the P17 with a score of 4.30 on the chewy scale. The highest antioxidant activity was found in the P14 with a score of 44.23%. while the highest anthocyanin content was found in the P10 with a value of 1.98 mg/l.. The best results from this study were the P14 formulation (40 gr carrageenan flour: 26.44 gr banana flour: 13.56 purple yam flour) to determine the best formulation based on the research objective, namely high nutritional value which produces high antioxidant products.

The Effect of Smoking Duration Use of Kesambi Leaf Biobriquette-Processed Torrefaction on Cooking Shrinkage and Characteristics Organoleptic Sei's Meat

Study this aim for knowledge of the influence of smoking time, use biobriquettes of leaf kesambi torrefied against shrinking, as well as the characteristics of organoleptic colour and texture of sei meat. The study used a random design complete with durations of 60 minutes, 90 minutes, and 120 minutes. Meat weighs 8 kg, is sliced transversely 2-3 cm thick, and is soaked with 16 grams of salt, 2.4 grams of saltpetre, and 2 cloves of white onion. The meat was then hushed up for 2 hours inside a Sokal (a basket made of palm leaves) and closed thermocouple meat entered into meat For measuring internal temperature. Temperature room smoking is guarded between 100°C and 150°C and controlled by four thermocouple sensors. The internal temperature of meat is monitored between 63°C and 77°C. Analysis results show that old curing is influential in shrinking Cook's meat. shrink cooks highest found in the long smoking treatment of 60 minutes (22.96%), and no different with the long curing treatment of 90 minutes. The curing time also affects the colour and texture parameters. Long smoking treatment of 60 minutes No different real with a long smoking treatment of 90 minutes, however different real with a long smoking treatment of 120 minutes. The highest colour parameter value was obtained in the long smoking treatment of 60 minutes (4.50), while the lowest value was obtained in the long smoking treatment of 120 minutes (3.70). The highest colour score was achieved in the long smoking treatment of 60 minutes (4.57), and the lowest score was obtained in the long smoking treatment of 120 minutes (3.33). Long smoking affects shrinkage as well as characteristic organoleptic colour and texture. The treatment that works best is the long smoking time of 60 minutes, which produces shrinkage of 8.6430% as well as colour and texture.

Characteristics of Mocaf (Modified Cassava Flour) From Cassava (Manihot utilissima): Study of Tape Yeast Concentration and Fermentation Time

Cassava is a local food that has low shelf life. Mocaf flour is processed cassava which is modified by fermentation. This study used a randomized block design (RBD) method with 3 repetitions. With the treatment of tape yeast concentration which consists of 3 levels, namely 1%, 1.5% and 2% and the treatment of fermentation time with 3 levels, namely 24 hours, 48 hours, and 72 hours. Data were analyzed using ANOVA then continued with the BNJ test with a level of 5%. As well as the hedonic scale scoring organoleptic test. The results showed that the highest value for the color parameter L was 296.66, color a was 5.17, color b was 34.21, organoleptic aroma was 188, organoleptic color was 167.5.

Organoleptic acceptance and characteristics of meatballs of jackfruit (artocarpus heterophyllus) mixed with tempeh

This study aims to determine the acceptance of panelists organoleptically including (color, aroma, taste, and texture) and the characteristics of meatballs of jackfruit mixed with tempeh. This study used a completely randomized design (CRD) with 5 treatments mixing jackfruit and tempeh with a ratio of 100:0, 90:10, 80:20, 70:30, and 60:40. The research data were analyzed using ANOVA and if it had a significant effect it was continued with the DNMRT test at the 5% level. The results showed a significant effect on moisture content, ash content, protein content, fat content, carbohydrate content, and organoleptic tests (taste and texture). However, it did not significantly affect the texture and organoleptic tests (color and aroma). The best treatment was in treatment B with a ratio of young jackfruit and tempeh of 225:25 with a product hardness of 3.70 N/cm2, moisture content of 65.81%, protein content of 2.38%, ash content of 1.64%, fat content of 2.26%, carbohydrate content 27.91%, and organoleptic color 3.8 (rather like), aroma 4 (like), taste 4 (like), texture 3.6 ( kinda like).

Karakteristik Organoleptik Jelly Drink Kulit Manggis (Garcinia mangostana L.) dan Kajian Konsentrasi Rumput Laut (Eucheuma spinosum) sebagai Pangan Fungsional

Jelly drink is a hunger delay drink made from fruit juice mixed with sugar and hydrocolloids. Mangosteen rind (Garcinia mangostana L.) contains xanthone of 197.76 mg/100g which has antioxidant properties, the combination is formulated into jelly drink. The study aims to determine consumer acceptance and organoleptic quality of jelly drink, conducted with hedonic liking test data analyzed by Friedman test, the best treatment is done by de garmo weighting method. The best treatment results showed the average organoleptic assessment of taste 4.40, organoleptic aroma 4, organoleptic color 4.47 and organoleptic texture 4.47.

PENGARUH VARIASI KONSENTRASI NaOH TERHADAP SIFAT FISIK SABUN PADAT EKSTRAK UBI JALAR UNGU (Ipomoea batatas Lam)

Soap is a cleanser made by reacting chemically between a sodium base and a fatty acid. NaOH is varied because it is the main ingredient in the saponification process. This study aims to determine the effect of variations in NaOH concentration on the physical properties of solid soap preparations of purple sweet potato extract (Ipomoea batatas Lam.). The research method used is a pre-experimental one group post test design. The carrier material used in this study was NaOH with different concentrations of F1 (5%), F2 (8.5%), F3 (12%). The active ingredient used in this study was purple sweet potato extract as an antioxidant. Evaluation includes organoleptic (texture, color, smell), pH, moisture content, and foam height. The results showed that changes in NaOH concentration had an effect on the organoleptic physical properties of texture, pH, water content, and foam height of solid soap preparations and did not affect the organoleptic color and smell. The formula with 8.5% NaOH concentration gave the best physical characteristics in terms of organoleptic, namely smooth texture, light brown color, strong bubble gum smell, pH 9.9, water content 0.5%, high foam in 9 cm aquadest.

The Use Nanoparticles Tomatoes Flour As Source of Fiber on Chicken Nuggets

The purpose of this research was to determine the use nanoparticle tomatoes flour as source fiber to increased the quality of chicken nuggets. The materials used in research are nuggets made from chicken meat with optional ingredient other flour tapioca, pepper, onion white, salt, sugar and bread flour. The addition of nanoparticles of tomato flour on chicken nuggets by treatment carried out. Experimental method laboratory used as a method test laboratory. The Completely Randomized Design was used as an experimental design with 4 treatments and 5 replications. The treatment use control that is without the addition of nanoparticles tomato flour (P0), P1 (addition of nanoparticles tomato flour 1%), P2 (2%), and P3 (3%) of the total chicken meat used. The variables measured are protein content, fiber content, pH value, and sensory quality (color, taste, aroma, texture, and acceptance). The addition of nanoparticles tomatoes flour (Lycopersicum esculentum Mill) on chicken nuggets gives highly significant effect (P<0.01) on protein content, fiber, pH value, and sensory quality of color, taste, aroma, texture, and acceptance. Protein content in chicken nuggets with addition nanoparticles tomatoes flour (Lycopersicum esculentum Mill) produced range between 13.1 – 16.17. The average rate of chicken nuggets fiber range between 0.79 – 1.04%. Chicken nuggets pH value between 5.86 – 6.16. Panelists score on quality organoleptic color chicken nuggets addition nanoparticles tomatoes flour range between 3.15 – 4.50, score taste ranges between 3.25 – 4.65, score aroma ranges from 3.20-4.55 texture range 3.15 – 4.60 dan acceptance 3.40 – 4.70. The research conclusion is the addition of tomatoes flour in the form of nanoparticles could improved the quality of nuggets and additions by 3 percent make chicken nuggets with best quality.

STUDI PEMBUATAN DAGING TIRUAN DARI JANTUNG PISANG (Musa Acuminata)

The research on the study making analog meat from flower banana (Musa Acuminata) with the method Completely Randomized Design with two (2) replications. factor I is the ratio flower banana : wheat flour, that is : J1 = 30%:70%, J2 = 40%:60%, J3 = 50%:50%, dan J4 = 60%:40%. Factor II is Long Boiling (L) consisting of four levels, that is: L1 = 5 minute, L2 = 10 minute, L3 = 15 minute, dan L4 = 20 minute. The parameters observed: Carbohydrates, protein, fiber, water activity, organoleptic texture, color, and flavor. The statistical analysis was obtained, that ratio flower banana: wheat flour provided highly significant effect (P<0.01) to carbohydrates, protein, fiber, water activity, and organoleptic texture and had no significant effect (P>0.05) on organoleptic color dan flavor. The long boiling provided a highly significant effect (P<0.01) on protein, water activity, organoleptic texture, and color and had no significant effect (P>0.05) on carbohydrates, fiber, and organoleptic flavor. The interaction had no significant effect (P>0.05) on carbohydrates, protein, fiber, water activity, organoleptic texture, color, and flavor.

The Effect of Fermentation Time on Product Quality of Cowpea (Vigna unguiculata L.Walp) Soft Cheese with Starter Culture of Lactobacillus plantarum B1765

This research was conducted to determine the effect of fermentation time on lactic acid bacteria (LAB), pH, total titrated acid (TTA) and organoleptic (taste, flavor, color and texture) of cowpea soft cheese (Vigna unguiculata L.Walp) with starter culture Lactobacillus plantarum B1765. L.plantarum B1765 had been studied has a probiotic characteristics. The fermentation time was 0, 6, 18 and 24 hours. The methods were total plate count (TPC) to measure the number of LAB, pH meter to measure pH, acid-base titration to measure TTA, and hedonic test for organoleptic. The results showed that the fermentation time affected the number of LAB, pH, TTA and organoleptic. The number of LAB increased by 3 log cycles from 8.7 x 106 CFU/mL to 5,3 x 109 CFU/mL. The pH value decreased from 6.53 to 3.69. The TTA value increased from 0.45% to 1.79%. The highest level of preference for taste, texture, color and flavor was at 18 hours of fermentation with a value of 3.17; 2.77; 2.70; 2.97 (likes). Cowpea soft cheese with starter L.plantarum B1765 could be improve potentially as vegetable cheese and probiotic agent.