PENGARUH KOMBINASI ENZIM RENNET DENGAN ASAM JAWA (Tamarindus indica L.) DAN SUHU TERHADAP KARAKTERISTIK KEJU MOZZARELLA

Mozzarella cheese is a soft or semi hard textured cheese made from milk with the addition of lactic acid bacteria, rennet, or other coagulation enzymes through the process of pasta filata. This study aims to determine the effect of variations in tamarind (Tamarindus indica L.) concentration and coagulation temperature on the characteristics of mozzarella cheese. Split Plot Design experiment was apply to this research with 2 factors and 3 replications. The main plots were coagulation temperatures (S) of 30 ℃, 35 ℃ and 40 ℃ and the subplots were tamarind concentrations (A) of 4%, 6%, and 8% (% v / v). Data acquisition was analyzed using the Analysis of Variance (ANOVA) test, and further DMRT (Duncan Multiple Range Test) tests were carried out with an α level of 5%. The parameters tested in this study included yield, pH, water content, protein content, fat content, texture test, stretchability, and organoleptic. The results indicate that the addition of tamarind and coagulation temperature interacted significantly with pH and texture tests. The addition of tamarind significantly affected the yield, pH of cheese, water content, fat, protein, hardness, color, taste, and overall and the coagulation temperature significantly affected the pH, water content, protein content, and texture test. The best treatment result was the A2S1 treatment (6% tamarind and coagulation temperature 30℃) with a yield test of 13,2%, cheese pH 5.84, water content 64,44%, protein content 12,2%, fat content 2.53%, texture test 7,34 N, stretchability 67 cm, and preference value 3.0.