PENGARUH KONSENTRASI JERUK NIPIS (Citrus aurantifolia Swingle) SEBAGAI ASIDULAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KEJU MOZZARELLA SUSU KAMBING

Cheese is a dairy product produced through the coagulation of casein proteins using rennet enzymes, organic acids, or a combination of both, resulting in the formation od curd, which is subsequently processed into various types of cheese, one which is mozzarella cheese. This study aimed tp evaluate the effect of lime
(Citrus aurantifolia Swingle) juice concentration as an acidulant on the physical, chemical, and organoleptic characteristics of goat milk mozzarella cheese. This study employed a one-factor Completely Randomized Design (CRD )with eight levels of lime juice concentration, consisting of the addition of 0, 5, 10, 15, 20, 25,
30, and 35 mL of lime juice to 1.000 mL of goat milk (equivalent to 0-3,5% v/v), with twi replications the result showed that the concentration of lime juice had a significant effect (P<0,05) on moisture content (48,44-57,95%), (48,44-57,95%),
fat content (3,32%-6,41%), protein content (3,05%-11,20%), and yield (11,89%-14,00%), but had no significant effect (P>0,05) on pH (5,75-6,29) or texture characteristics, including hardness, cohesiveness, and gumminess. Orgabolepticevaluation showed significant effects on aroma, color, and texture, whereas a
decrease in panelists preference was observed for appereance.