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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan CaCl2 terhadap yield, kadar air, dan pH keju dari susu kambing. Materi penelitian yang digunakan adalah 25 liter susu kambing, 0,25 gram microbial rennet , kultur bakteri  yang berisi Streptococcus thermophillu dan Lactobacillus bulgaricus, 75 gram CaCl2, dan 50 liter aquadest. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap  dengan 5 perlakuan dan 5 ulangan. Perlakuan yang diberikan yaitu keju tanpa penambahan CaCl2 (R0); penambahan CaCl2 0,15% (R1); penambahan 0,30% CaCl2 (R2); penambahan 0,45% CaCl2 (R3); dan penambahan 0,60% CaCl2 (R4). Hasil penelitian menunjukkan bahwa penambahan CaCl2 pada proses pembuatan keju susu kambing tidak memberikan pengaruh nyata terhadap yield, kadar air, dan pH keju susu kambing yang dihasilkan. Rataan yield keju sebesar 15,69%. Rataan kadar air keju sebesar 41,88%. Rataan pH keju sebesar 6,20.. Kesimpulan,  yield, kadar air, dan pH  keju dari susu kambing relatif sama pada penggunaan jenis  penambahan CaCl2 yang berbeda.

Abtrak (Bhs. Inggris)

The research aimed to determine the effect of addition of  CaCl2 on yield, moisture, and pH of goat milk. The materials used in this research were 25 liters of goat’s milk, 0.25 gram microbial rennet tablet, Streptococcus thermophillus bacterial culture and bacterial culture Lactobacillus bulgaricus, 75 gr of CaCl2, and 50 liters of distilled water. The research method used was experimental method, using a Completely Randomized Design (RAL) with 5 treatments and 5 replications. The treatments were without the addition of CaCl2 (R0), the addition of CaCl2 0.15% (R1), the addition of CaCl2 0.30% (R2), the addition of CaCl2 0.45% (R3), and the addition of 0,6% CaCl2 (R4). The results showed that the addition of CaCl2  as much as 0% to 0.60% in the process of making of goat cheese did not give any significant effect on yield, moisture, and pH goat cheese produced. The average yield of cheese was 15.69%. The average moisture of cheese was 41.88%. Average pH of cheese was 6.20. In conclusions, yield, moisture, and pH of goat cheese were relative similliar  at all addition of CaCl2.

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