Penentuan Konsentrasi Optimum Ekstrak Daun Pepaya dan Bakteri Asam Laktat sebagai Substitusi Rennet dalam Penggumpalan Susu

Abstract

Casein precipitation or known as milk coagulation is the fundamental concept in cheese manufacturing. Up until now rennet is preferred as predominant coagulant, not merely able to coagulate milk in brief time, yet it is the factor for cheese smoothness. However emerging issues regarding for lowering of rennet stock had driven manufacturers to switch into porcine-rennet which extracted from swine intestine. The research was conducted to screen any ingredient such as plant extracts and microbial isolates which most applicable to substitute rennet. Research methodology includes milk quality testing, milk coagulation, organoleptic test and proximate analysis. Trials are carried out using papaya leaf extract and lactic acid bacteria, and curds are tested by panelists. Preferred concentrations are 30% (papaya leaf extract), 6% (Lactobacillus acidophilus), 8% (for both Lactobacillus casei and Lactococcus lactis). Result of proximate analysis showed curd from papaya leaf extract has high fat:protein ratio, yet curd by lactic acid bacterias has similar character to Cottage cheese, one of the most well known soft cheese.