JACKO, YOSUA (2019) OPTIMIZATION CONCENTRATION OF ROSELLA FLOWERS (Hibiscus sabdariffa) EXTRACT AS ACIDULAN TO THE SENSORI QUALITY AND PHYSICO-CHEMICAL OF MOZARELLA CHEESE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Mozzarella cheese is one of the most popular cheeses in the world and it is made from raw materials of cow or buffalo milk in which lactic acid bacteria and rennin enzymes were added through the process of stretching and without the ripening process. Lactic acid bacteria ferment milk and convert lactose into lactic acid and free fatty acids, therefore reducing the pH of the milk. The reduced pH of milk causes the rennin enzyme to work more optimally. Lactic acid bacteria are difficult to control and requires a long time, so an alternative is needed to replace the role of lactic acid bacteria. Lactic acid bacteria can be replaced by the addition of acid directly. In Indonesia, rosella flowers have not been used as an acid source in the production of mozzarella cheese. Rosella flowers are known to have a low pH (pH 2-3). This low pH of the rosella flower can reduce the pH of milk. This study is needed to determine the effect of adding rosella flowers on physico-chemical quality, shelf life and sensory mozzarella cheese and to know the right concentration of rosella as an acidulant in cheese making. This study used three treatments, which are the addition of 20% roselle extract, 25% rosella extract and Lactobacillus fermentum LLB3. Physico-chemical tests carried out include yield percentage, meability, hardness, stretchability and protein (lowry). Shelf-life tests include TPC, pH and water content. Sensory tests include stretchability, color, taste, aroma, texture and overall. Based on physical results, it was shown that the addition of 25% of roselle extract produced a higher yield and was able to create a more optimal acidic atmosphere. The addition of 25% roselle extract was also able to produce mozzarella cheese with better meltability, stretchability and hardness than rosella 20%. The addition of acid can cause an increase in nonmicellar calcium formation, so the micellar calcium in cheese will be less. Low calcium in cheese will improve the quaity of meltability, stretchability and better texture. Based on the results of protein analysis, the addition of 25% roselle extract resulted in a higher decrease of protein value. The more optimal the conditions created for rennin enzymes work, the more optimal the rennin enzymes to hydrolyze κ-casein, so that more k-casein are dissolved into the whey. In the shelf life analysis, it is known that each cheese has a shelf life of less than 1 month, this can be observed from the results of TPC that exceed the standard mozzarella cheese, which is 5x104 cfu / ml, decreased pH, increased water content and the appearance of mucous membranes on the surface of mozzarella cheese. Based on the results of the sensory analysis, it was found that mozzarella cheese with a roselle extract of 20% was more accepted by panelists after commercial mozzarella cheese, but statistically the level of preference for mozzarella cheese roselle extract 20% and rosella 25% did not differ significantly. In this study, it was found that the optimal addition of concentration of rosella extract was 20%, because even though the physicochemical analysis between the addition of roselle extract of 20% and 25% differed significantly, but based on sensory analysis, the addition of rosella extract 20% was not significantly different from the addition of rosella extract 25%

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