Total Plate Count and Organoleptic Tests of Soft Cheese Made from Goat Milk with the Addition of Lemon Juice (Citrus limon)
Year: 2024
Type: article
Abstract: This study evaluates the effect of adding local lemon juice (Citrus limon) on Total Plate Count (TPC) and organoleptic in soft cheese, including color, texture, taste and preference for color, aroma/smell, texture and flavour. The experimental design used was a Completely Randomized Design (CRD) using four treatments and 4 replications. Treatments differed by lemon juice concentration: T1 (0%), T2 (2%), T3 (4%), T4 (6%). The observation variables are TPC and organoleptic. The research results show that adding local lemon juice significantly effects (P<0.01) on the TPC and Organoleptics of color, texture, taste, and preferences for color, aroma/aroma, texture and flavour. The highest mean TPC was obtained at T1 (0%) with a value of 4.08 x 108 cfu/g, and the lowest was at T4 (6%) with a value of 2.25 x 108 cfu/g.
Source: Jurnal Sain Peternakan Indonesia
Authors: Baiq Viaretika, Endang Sulistyowati, Muhammad Dohi, Haryanto Haryanto, Edi Soetrisno, Muhammad Ali, Hidayat Hidayat, Tris Akbarillah
Institutions: University of Mataram, University of Bengkulu
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $36
Funders: Universitas Bengkulu, Universitas Mataram
OpenAlex ID: W4405397391