The study of the utilization of wuluh starfruit (Averrhoa bilimbi L.) in cottage cheese from goat milk prepared with acidification method based on physicochemical properties and organoleptic evaluation

The use of organic acids from citrus plants such as lemon and lime as a coagulant in the making process of soft cheese has been widely practiced. However, the use of wuluh starfruit (Averrhoa bilimbi L.) is still very rarely done, especially in the making of cottage cheese from goat milk. Wuluh starfruit, which has a distinctive taste and aroma and is not shared by other citrus fruits, has the potential to be utilized in the making of cottage cheese. This study aimed to determine and study the effect of using a natural coagulating agent, wuluh starfruit juice as a coagulant in the process of making cottage cheese from goat milk from a local dairy farm. Completely Randomized Design (CRD) with six levels of treatment and three replications was used as the research design. The treatments were variations in the addition of wuluh starfruit juice, namely as follows: SKA0 = control, citric acid 0.4%, SKA1 = 10%, SKA2 = 20%, SKA3 = 30%, SKA4 = 40%, and SKA5 = 50%. Cottage cheese from treatment SKA3 was the most preferred by the panelists based on the organoleptic evaluation with an acceptability value of 5.66±0.84 (like moderately) and physicochemical properties of yield (26.43±1.13%), moisture (62.21±0.20%), ash (1.70±0.03%), protein (16.36±0.25), fat (18.28±0.19%), pH (3.66±0.02), vitamin C (224.36d±0.01 mg/kg), antioxidant activity (69.44±1,60%) and salt (50.33±0.58 ppm