KARAKTERISTIK TERMAL PRODUK KEJU MOZARELLA (KAJIAN KONSENTRASI ASAM SITRAT)
ABSTRACT: Mozzarella cheese is
soft cheese that is not fully ripened, or usually called fresh cheese. The making of Mozzarrella cheese needs long
time. The making of cheese can be
performed by direct acidification, therefore this step does not have to wait
culture work of bacterial starter to produce lactic acid. The method used in this research is direct
acidification using citric acid as the acidifier. This research was objected to know the effect
of citric acid concentration on chemical and physical characteristics, and to
determine thermal conductivity of mozzarella cheese. This research used
deterministic method that assisted by empirical data to express the physical,
chemical, and thermal properties.
Experimental method was used with 3 level of citric acid concentration
i.e. 0.12, 0.16 and 0.20% based on 25
liter of fresh cow milk. Each variation
was assessed once for chemical parameters including moisture content, yield,
and thermal conductivity (k). Thermal
conductivity was analyzed using heat transfer theory that solved by numeric
method implicitly. The steps of the
research included functional tool desigining, mozarella cheese making, and
determination of thermal conductivity. The result showed that the highest yield
of mozzarella cheese was 7.789% at 0.16% of citric acid. The highest density was 1194.631 kg/m3 at
0.20% of citric acid. The highest protein content was 29.299% at 0.12% of
citric acid, and the highest fat content was 13.121% at 0.16% of citric
acid. The highest water content was
45.204% at 0,16% of citric acid. The
highest heat value was 2721.400 J/kgoC at citric acid concentration of
0.16%. The highest thermal diffusivity
value is 3.730 x10-7 m2/s at 0.12% of citric acid. The average of thermal conductivity value at
0.12% of citric acid concentration was 1.165 W/moC, at 0.16% was 0.539 W/moC,
and at 0.20% was 0.634 W/moC. The equations of thermal conductivity were k =
34.944 – 0.493 X1 -0.0102 X2 and =
19.566 x10-6- 0,0025 X1 – 0,4304 X2.
Keywords: mozzarella cheese,
citric acid, thermal conductivity
PENULIS: Nur Komar, La Choviya
Hawa, Rika Prastiwi
Kode Jurnal: jppertaniandd090014
