Effect of red rosella flower extract as an acidulant on yield, total dissolved solids, texture hardness, color, antioxidant activity, and pH value of Mozzarella cheese

Abstract

Mozzarella cheese is a highly sought-after dairy product, but the consumption of dairy-based products in Indonesia is still relatively low. The cheese-making process is highly dependent on the coagulation stage, which involves acidification using red rosella flower extract. This study aims to investigate the effect of using red rosella flower extract as an acidulant in Mozzarella cheese production on yield, total soluble solids, texture, color, antioxidant activity, and pH value of the resulting cheese. This study employed a completely randomized design (CRD) with four treatments, namely variations in the concentration of red rosella flower extract at T1 (4%), T2 (5%), and T3 (6%) compared to the control T0 (1,4% acetic acid). The data obtained were analyzed using Analysis of Variance (ANOVA) at a significance level of 5%, followed by Duncan’s Multiple Range Test (DMRT). Data obtained from testing Mozzarella cheese with different concentrations of rosella flower extract treatment obtained yield values of 10.07- 11.10%; total soluble solids 0.62- 2.04 ^oBrix; texture 1025.10- 2291.00 gf; total pH value 5.16 - 5.65; lightness value (L*) 53.78 - 87.22; redness value (a*) 2.49 - 7.31; yellowness value (b*) 6.97 - 16.67; antioxidant activity 18.42- 37.11% inhibition. The higher the concentration of red rosella flower extract, the lower the yield of Mozzarella cheese, the higher the total soluble solids, the softer the texture of Mozzarella cheese, and the more acidic the pH value of Mozzarella cheese.