Scilight Press

Lemon and lime have been widely used as coagulation media in the manufacture of soft cheese from cow’s milk. However, the use of organic citric acid contained in wuluh starfruit (Averrhoa bilimbi L.) has still been rarely used. This study aimed at determining the effect of variations in the addition of starfruit juice in making cottage cheese from cow’s milk. The experiment used a completely randomized design (CRD) with three repetitions and five treatments of Wuluh star fruit juice additions: SKA1 = 10%, SKA2 = 20%, SKA3 = 30%, SKA4 = 40% and SKA5 = 50%. From the results of the organoleptic assessment, it was concluded that cottage cheese from SKA3 treatment received the highest acceptance value of 6.07±0.69 with physico-chemical properties: yield (25.70±0.30%), moisture content (54.81±0.05%), ash content (2.30±0.02%), protein content (18.55±0.06%), fat content (24.19±0.04%), pH value (4.43±0.01), vitamin C content (127.58±0.00 mg/kg), antioxidant activity (47.49±0.46%) and salt content (135.66±0.58 ppm).