Unique! IPB University PKM Team Creates ‘BOCHEZ’ Plant-Based Cheese from Bogor Peanuts

IPB University students have once again proven their prowess in creating sustainable food innovations.

Through the Student Creativity Program in Entrepreneurship (PKM-K), they successfully developed BOCHEZ (Bogor Nut Cheese), a spreadable plant-based cheese made from Bogor peanuts and coconut milk, designed for vegans and those with lactose intolerance.

BOCHEZ represents a breakthrough in utilizing local food ingredients that were previously known only as traditional boiled snacks. Now, Bogor peanuts have transformed into a high-value modern raw material.

This product is designed to mimic the characteristics of animal cheese in terms of aroma, color, taste, and texture, but is entirely plant-based without any animal ingredients. The BOCHEZ development team consists of Muhammad Ihsan Sulaiman, Octari Rahmawati, Yusup Cahyadi, Salsabilla Meidiyanti, and Naena Salsabila. 

Team leader Muhammad Ihsan Sulaiman explained that the idea originated from a desire to create an inclusive and sustainable food product.

“We wanted to create a plant-based cheese that could be enjoyed by everyone, including vegans and those with lactose intolerance. We chose Bogor beans because of their great potential, but until now they have not been fully utilized as a modern processed food ingredient,” said Ihsan.

Furthermore, Ihsan revealed that accredited laboratory test results showed that BOCHEZ has several advantages, namely being sugar-free, low in fat, a source of fiber, and cholesterol-free.

“This product has also obtained halal certification and has been validated as free of animal products and lactose, making it safe for consumption by various groups of people,” said Ihsan.

The team’s supervisor, Nurafi Razna Suhaima, SPi, MSi, appreciated the students’ enthusiasm in developing local potential.

“This product proves that innovation can come from simple ingredients with high added value. BOCHEZ has the potential to become a leading plant-based product that supports food security and a healthy lifestyle,” she said.

Currently, the BOCHEZ team is refining the formulation to strengthen the product’s texture and stability during storage. Additionally, the BOCHEZ team is preparing for distribution approval from the Food and Drug Supervisory Agency (BPOM) so that this product can be marketed widely, as well as exploring collaborations with micro, small, and medium enterprises (MSMEs) that support healthy lifestyles to expand distribution. (dr) (IAAS/FMT)