Physicochemical Characteristics of Mozzarella Cheese with the Addition of Secang Wood Extract (Caesalpinia Sappan L.)

Abstract

The physicochemical quality of mozzarella cheese is one of the important characteristics for the quality of mozzarella cheese. The addition of sappanwood extract added to mozzarella cheese is interesting. This study used cow's milk, sappanwood extract, animal rennet, citric acid, salt and a set of mozzarella cheese making tools. The research treatments were mozzarella cheese without the addition of sappanwood extract (control) (P0), P1 1%, P2 2%, P3 3%, and P4 4%. The variables measured were the level of hardness, flexibility, percentage of product, color, water content, pH, and total solids. The results of the measurement of the variable level of hardness were 379.07 g/mm2, Flexibility 95.86 mm, percentage of product 6.70%, color (WI) 75.41, water content 54.73%, pH 5.45 and total solids 45.26%. The results of the regression analysis showed that sappanwood extract had a very significant effect (P<0.01) on color and flexibility, a significant effect (P<0.05) on hardness level, pH and no significant effect (P>0.05) on water content, total solids, and product percentage.