Kualitas Keju Susu Sapi dengan Variasi Jenis Koagulan dan Lama Pemeraman

Cheese is processed by fermented milk with the help of lactic acid bacteria (starter), the coagulation process of Rhizopus oryzae which is capable of producing lactic acid. The addition of carambola extract, pineapple extract, and acetic acid acts as a coagulant in the process of forming curd. The purpose of this study was to determine the quality of cheese with variations in the types of coagulants and length of ripening. This study uses a factorial Randomized Complete Design (CRD) method with two treatment factors. The first factor was the type of coagulant (3% pineapple extract, 2% starfruit extract, 4% acetic acid) and the second factor was curing time (5 and 7 days) with 3 replications. The results showed that the highest protein content of cheese in the treatment of acetic acid was 4% with a length of 5-day ripening of 9.25%. In addition, the organoleptic results and panelists' acceptance were also favored in the same treatment