Coagulation power comparison between fresh and powdered biduri (Calotropis gigantea) leaf extract in making suspesi soft cheese

Abstract

Cheeses have different characteristics based on the coagulant used during their production. Making suspesi soft cheese by adding biduri (Calotropis gigantea) leaf extract is generally followed by heating. The present work focused only on the ability of biduri leaf extracts to coagulate milk protein, and not on heating of the extract. The present work aimed to analyse the coagulation power of fresh and powdered biduri leaf extracts, and to evaluate the physicochemical, chemical, and organoleptic characteristics of the produced suspesi soft cheeses. The present work used a completely randomised design with two treatments and six replications. The variables measured were physicochemical characteristics, including coagulation time, curd production, whey percentage, pH, and lactic acid titration. Physicochemical characteristic analyses of suspesi soft cheeses coagulated with fresh and powdered biduri leaf extracts showed significant differences (p < 0.05) in the coagulation time and curd production. On the other hand, it did not show significant differences (p > 0.05) in the percentage of whey, pH, and lactic acid titration. The chemical content of suspesi soft cheeses showed significant differences (p < 0.05) in the water, protein, and crude fat contents. The organoleptic characteristics of suspesi soft cheeses showed a significant difference (p < 0.05) in the colour, but did not show significant differences (p > 0.05) in the smell, taste, and texture. Suspesi soft cheese produced with fresh biduri leaf extract had better coagulation power, physicochemical characteristics, chemical content, and organoleptic characteristics.