Utilization of fruit extract as acidulant on physicochemical and sensory properties of cottage cheese with addition calcium chloride

Abstract

This research aimed to determine the effect of the type of fruit extract as an acidulant and calcium chloride concentration on the physicochemical and organoleptic properties of cottage cheese. The research used a completely randomized design (CRD) with two factors and three repetitions to produce 27 treatments. Data analysis using ANOVA was continued with Duncan's new multiple range test (DNMRT) at a significance level of 5%. The first factor was the type of fruit extract as an acidulant (A) which consists of three levels. that was wuluh starfruit 30% (A1). lime 7.5% (A2). lemon 7.5% (A3) and concentration of calcium chloride (B) which consists of three levels (0.01% (B1). 0.02% (B2). and 0.03% (B3)). Parameters observed included pH. titratable acidity. water content. yield. calcium. fat content. protein content. ash. hardness and organoleptic analysis including taste. aroma. color. and hardness. The results of the treatment of fruit extract as an acidulant and calcium chloride concentration significantly affected the pH value. titratable acidity. yield. water content. hardness. yield. calcium. fat content. protein content. ash. and organoleptic tests. Cottage cheese treated with 7.5% lemon acidulant and 0.02% calcium chloride was the best treatment with pH 5.14. titratable acidity 2.99%. water content 62.04%. yield 24.98%. calcium 1.152 mg/100 g. 0.074% fat. 17.89% protein. 12.45 of hardness. and taste not sour. not fruity. moderate yellowish-white color. and not hard.

Quality Control Analysis of Mozzarella Cheese Coagulation Process in CV “XYZ”

“…The third factor is due to the use of advanced acidification with citric acid. The addition of acidulants aims to create optimal conditions for enzymes by lowering the pH of milk from 6.7 to 5.4 (Hanum et al, 2022). The citric acid added varies in the production process depending on how much pH is obtained during starter acidification.…”

Nutritional Composition and Antinutritional Factors of Five Wild Edible Fruits Grown in the Mekdela District, South of Wollo, Ethiopia

“…The amount of oxalate in the plant was determined using the modified titration method [ 16 ]. The material (1 g) had been ground and 75 ml of 3 mol/L of H 2 SO 4 were added to a conical flask, which was then stirred for an hour using a magnetic stirrer.…”

“…Oxalate Content. Te amount of oxalate in the plant was determined using the modifed titration method [16].…”

Application of Biotechnology in the Production of Derivatives of Dairy Products: A Review

“…Lactic acid bacteria are widely used in cheese making such as Lactococcus lactis, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus plantarum (Budiman et al, 2017). However, the use of lactic acid bacteria culture takes a relatively long time to create acidic conditions, so acid is added from local fruit extracts such as star fruit, lime, and lemon (Hanum et al, 2022). The common method in cheese production, including milking, standardization, sterilization, cooling, the addition of starter, the addition of coagulant or acid, the addition of enzymes, clumping and cutting, stirring, heating, separation whey, printing and squeezing, salting, and curing and storage (Zheng et al, 2021).…”