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Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing

Data collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering Laboratory Centre Food and Laboratory  Gadjah... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 February 2012, Vol.2(1), pp.1-9
Main Author: Djalal Rosyidi
Other Authors: Purwadi Purwadi , Fondha Teguh Eko Harjono
Format: Electronic Article Electronic Article
Language: ind
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620
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recordid: doaj_soai_doaj_org_article_8337f9abc11b4767b580059d5466de91
title: Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing
format: Article
creator:
  • Djalal Rosyidi
  • Purwadi Purwadi
  • Fondha Teguh Eko Harjono
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.2(1), pp.1-9
description: Data collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering Laboratory Centre Food and Laboratory  Gadjah Mada University Yogyakarta. The objective of this research was to know the best concentration of Sunkist orange fruit juice with direct acidification in Mozzarella cheese manufactured considered on yield, protein content, moisture content, stretchability and meltability. Hopefully the result would support in producing cheese earlier and better quality processed with direct acidification from Sunkist orange fruit juice. Method of this research was experiment used Completely Randomized Design and repeats four times. The treatment was Sunkist orange fruit juice concentration of 3% (P1), 3.5% (P2), 4% (P3) and 4.5% (P4) from milk volume. Variables measured would be yield, protein content, moisture content, stretchability and meltability. The data were analyzed by analysis of variance and  Duncans Multiple Range Test. The result showed that Sunkist orange fruit juice did not give significant different effect (p>0.05) on yield, stretchability and meltability, in the otherwise give highly significant different effect (P
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


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titleUse of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing
creatorDjalal Rosyidi ; Purwadi Purwadi ; Fondha Teguh Eko Harjono
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identifierISSN: 1978-0303 ; E-ISSN: 2338-1620
descriptionData collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering Laboratory Centre Food and Laboratory  Gadjah Mada University Yogyakarta. The objective of this research was to know the best concentration of Sunkist orange fruit juice with direct acidification in Mozzarella cheese manufactured considered on yield, protein content, moisture content, stretchability and meltability. Hopefully the result would support in producing cheese earlier and better quality processed with direct acidification from Sunkist orange fruit juice. Method of this research was experiment used Completely Randomized Design and repeats four times. The treatment was Sunkist orange fruit juice concentration of 3% (P1), 3.5% (P2), 4% (P3) and 4.5% (P4) from milk volume. Variables measured would be yield, protein content, moisture content, stretchability and meltability. The data were analyzed by analysis of variance and  Duncans Multiple Range Test. The result showed that Sunkist orange fruit juice did not give significant different effect (P>0.05) on yield, stretchability and meltability, in the otherwise give highly significant different effect (P<0.01) on protein and moisture content of Mozzarella cheese. The conclusion of this research was the Sunkist orange fruit juice concentration of 3% was the best concentration and suggested to use on Mozzarella cheese manufacturing.   Keyword : Mozzarella cheese, orange fruit.
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Data collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering Laboratory Centre Food and Laboratory  Gadjah Mada University Yogyakarta. The objective of this research was to know the best concentration of Sunkist orange fruit juice with direct acidification in Mozzarella cheese manufactured considered on yield, protein content, moisture content, stretchability and meltability. Hopefully the result would support in producing cheese earlier and better quality processed with direct acidification from Sunkist orange fruit juice. Method of this research was experiment used Completely Randomized Design and repeats four times. The treatment was Sunkist orange fruit juice concentration of 3% (P1), 3.5% (P2), 4% (P3) and 4.5% (P4) from milk volume. Variables measured would be yield, protein content, moisture content, stretchability and meltability. The data were analyzed by analysis of variance and  Duncans Multiple Range Test. The result showed that Sunkist orange fruit juice did not give significant different effect (P>0.05) on yield, stretchability and meltability, in the otherwise give highly significant different effect (P<0.01) on protein and moisture content of Mozzarella cheese. The conclusion of this research was the Sunkist orange fruit juice concentration of 3% was the best concentration and suggested to use on Mozzarella cheese manufacturing.   Keyword : Mozzarella cheese, orange fruit.

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Data collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering Laboratory Centre Food and Laboratory  Gadjah Mada University Yogyakarta. The objective of this research was to know the best concentration of Sunkist orange fruit juice with direct acidification in Mozzarella cheese manufactured considered on yield, protein content, moisture content, stretchability and meltability. Hopefully the result would support in producing cheese earlier and better quality processed with direct acidification from Sunkist orange fruit juice. Method of this research was experiment used Completely Randomized Design and repeats four times. The treatment was Sunkist orange fruit juice concentration of 3% (P1), 3.5% (P2), 4% (P3) and 4.5% (P4) from milk volume. Variables measured would be yield, protein content, moisture content, stretchability and meltability. The data were analyzed by analysis of variance and  Duncans Multiple Range Test. The result showed that Sunkist orange fruit juice did not give significant different effect (P>0.05) on yield, stretchability and meltability, in the otherwise give highly significant different effect (P<0.01) on protein and moisture content of Mozzarella cheese. The conclusion of this research was the Sunkist orange fruit juice concentration of 3% was the best concentration and suggested to use on Mozzarella cheese manufacturing.   Keyword : Mozzarella cheese, orange fruit.

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date2012-02-01