Physicochemical Properties of Mozzarella Cheese using Coagulants Moringa Seed Extract (Moringa oleifera) with Microwave Assisted Extraction Method

Generally, cheese making uses the enzyme rennet, but this enzyme has critical point because its halal status has not been confirmed yet. Moringa seeds are alternative coagulants that have been used in water purification and cheese making and extracted using one of the methods developed, the Microwave Assisted Extraction (MAE). This study aims to obtain the best physicochemical quality of Mozzarella cheese using Moringa seed extract as a coagulant. The method in this study was completely randomized with 4 treatments and 4 replications consisting of the use of 0.025% commercial rennet enzyme as a control treatment (P0), the use of Moringa seed extract as much as 2% (P1), 2.5%, and 3% (P3). The parameters observed were moisture content, moisture content, pH, texture, yield and coagulation time. The data was analyzed by analysis of variance (ANOVA) and continued by Duncan's Multiple Range Test Method (DMRT) if there were differences. The results showed that the physicochemical of mozzarella cheese using Moringa seed extract as a coagulant gave a highly significant difference (P<0.01) on coagulation time, and a significant difference in texture (P<0.05) but did not give a significant difference (P>0.05) on moisture content, pH, and yield. The best concentration of Moringa seed extract is 2.5% and have moisture content 43.35%, pH 5.57, texture 2.33 N, yield of 12.74% and coagulation time of 15.5 minutes. Moringa seed extract can be used as an alternative coagulant in Mozzarella cheese making.