Chemical composition of goat cheese with different types of coagulants, types and doses of calcium compounds
Penulis/Author
WIDITYA TRI NUGRAHA (1); Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA (2); Prof. Ir. Yuny Erwanto, S.Pt., M.P., Ph.D., IPM (3); Prof. Dr. Ir. Nurliyani, M.S., IPM (4); Ir. Yustina Yuni Suranindyah, M.S., Ph.D., IPM (5); Muhlisin, S.Pt., M.Agri., Ph.D., IPP (6); Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (7)
Tanggal/Date
19 2025
Kata Kunci/Keyword
Abstrak/Abstract
This study investigates the effects of different types of coagulants, types and doses of calcium
compound on goat cheese production. The coagulants used in this study were fig latex extract (Ficus carica
L.) and commercial rennet, while calcium chloride (CaCl₂) and calcium carbonate (CaCO₃) with doses of
0,10 and 20mg/100ml of milk. The research aims to determine how these variables influence the chemical
composition of goat cheese. The results revealed that the type of coagulant affected the water content, ash
content, protein content and calcium content of goat cheese produced. Fig plant latex extract produced
cheese with higher water, ash, and calcium content, but with lower protein content than commercial rennet.
The type of calcium compound did not affect the chemical composition of the cheese. While the
concentration of calcium compound only affected the calcium content of the cheese. In summary, this study
showed that the type of coagulant affected the chemical composition of the cheese, the addition of calcium
compound CaCl₂ and CaCO₃ did not affect the chemical composition of the cheese, except for the protein
content. The doses of calcium compound addition generally do not affect the chemical composition of
cheese, except for the calcium content.
Level
Internasional
Status
Dokumen Karya
No
Judul
Tipe Dokumen
Aksi
1
Nugraha et al_BIO Web of Conferences 167, 04001 (2025)-ICoSIA 2024.pdf
