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All Journal Hasanuddin Journal of Animal Science (HAJAS)
Gemini Ermiani M. Malelak
Faculty of Animal Science, Marine and Fisheries Universitas Nusa Cendana, Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology

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Evaluation of Color, Hardness, and Tannin Content of Soft Cheese with Biduri Leaf Extract Level sulmiyati Natsir; Gemini Ermiani M. Malelak
Hasanuddin Journal of Animal Science (HAJAS) Vol. 4 No. 2 (2022)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v4i2.21903

Abstract

Soft cheese Suspesi is a soft cheese to which biduri leaf extract is added as a coagulant. There is no research on the color, hardness, and content of tannins contained in soft cheese suspesi. The purpose of this research was to analyze and evaluate the hardness, color *L, *a, *b, and tannin content with the addition of biduri leaf extract at levels of 3% and 5% in soft cheese suspesi. This research used a completely randomized design with two treatments with six replications. A1= Biduri leaf extract level 3% (v/v), A2= Biduri leaf extract level 5% (v/v). Data on hardness, color, and tannin content were analyzed by Independent T-Test. The results showed a significant difference (P<0.05) in the hardness, color *L, and tannin content. Color *a and color *b did not show a significant difference (P>0.05). In conclusion, the levels of added biduri leaf extract gave different levels of hardness, color *L, *a, *b, and tannin content in the soft cheese suspesi. The characteristics of the soft cheese suspesi increased in terms of hardness, color *L, *a, *b, and tannin content in line with the level of added biduri leaf extract.
Co-Authors Sulmiyati Sulmiyati