KARAKTERISTIK KEJU MOZZARELLA MERAH DARI BUAH NAGA DENGAN PENAMBAHAN ASAM SITRAT SEBAGAI AGEN PENGASAM

Cheese is food based milk by fermentation using rennet enzyme. Cheese derived from the coagulation of milk proteins. The mozzarella cheese as post-filata cheese class heated at 70-85 ° C to elongate it so it belong to a soft cheese without any curing process. The addition of dragon fruit juice in mozzarella cheese as a natural dye. Dragon fruit juice contains anthocyanin pigments as source of antioxidants. Cheese can be processed by direct acidification using citric acid. The purpose of this research is to know the interaction between the addition of dragon fruit juice and citric acid to mozzarella cheese. This research was conducted by Randomized Block Design using two factors, namely the addition of red dragon fruit juice (25ml, 50ml and 75ml) and the addition of citric acid (5ml, 10ml and 15ml). The analyzes that have been done are pH value, fat, protein, total acid, water content, antioksidant, color (redness, yelowwish and brightness), organoleptik (taste, color, texture, appearance) The results of this study indicated that there was an interaction between the addition of dragon juice (25ml, 50ml, 75ml) with the addition of citric acid (5ml, 10ml, 15ml) to fat, yield, antioxidant, total acid, moisture content, organoleptic (appearance, taste, texture , color) and color test. The addition of dragon juice (25ml, 50ml, 75ml) had a significant effect on the redness, and yellowishness and addition of citric acid (5ml, 10ml, 15ml) had a pH effect. The best treatment (Test De Garmo) was the treatment with the 75ml of dragon fruit juice and 15 ml of citric acid with 5.647 of pH, 4.949% of fat , 23.893% of antioxidant , 4.942% of total acid, 58.744% of water content, 17.084% of protein, 24.3 of red color, 2.867 of yellowish color, 55.40 of brightness, appearance score 3.8 (quite interesting), taste score 2.7 (a little tasty), color score 1.8 (pink), teksture score 3.6 (rubbery), and 5.619% of rendement