Pengaruh Penggunaan Air Lemon sebagai Koagulan terhadap Karakteristik Produk Keju Lunak

Abstract

Lemon juice is acidic and can be used as an acidifying agent for milk so that it can separate the curd and whey parts with a decrease in the pH of the milk reaching the isoelectric point. This study was conducted to see the effect of using lemon water as a coagulant on the characteristics of cheese by using the direct acidification method through the addition of lemon juice accompanied by heating at various temperature points with the level of maturity of lemons on fruit color classification with a ratio between yellow and green on the surface of the lemon peel. This study uses a design in the form of a response surface methodology with 29 runnings followed by organoleptic testing of hedonic tests and scoring tests based on the obtained optimization solutions. The results showed that the use of lemon juice at the maturity level of the fruit with the characteristics of 70% yellow and 30% green is an optimization solution with variations in the concentration of lemon juice, namely 5%, 10%, and 15% using the coagulation temperature point of 30 °C to produce a preference response. panelists who had a significant effect on the taste and had a significant effect on the score of aroma, taste, color, and texture of soft cheese. This study showed that there was an effect of using lemon juice as an acid coagulant in the manufacture of soft cheese based on the concentration added as an acidifying agent on the resulting characteristics.