Evaluation of Color, Hardness, and Tannin Content in Soft Cheese, Suspesi Using Biduri Leaf Juice Level

Suspesi is a soft cheese with the addition of biduri leaf juice and functions as a coagulant. There have been no researches examining the color value, hardness, and content of tannins in soft cheese suspesi. The research purpose was to analyze and evaluate difference the hardness, color value of(L*, a*, and b*) and tannin content of soft cheese suspesi with the addition of biduri leaf juice level 3% and 5%. This research used a completely randomized design with two treatments with six replications. A1= Biduri leaf juice level 3% (v/v), A2= Biduri leaf juice level 5% (v/v). Data on hardness, color value, and tannin content were analyzed by Independent T-Test. The results showed that the use of biduri leaf juice level were significantly different (P<0.05) on the hardness, color value of L*, and tannin content of the soft cheese suspesi. The color value of a* and b* did not show a significant difference (P>0.05) in the soft cheese suspesi. The addition of different levels of biduri leaf juice gave differences in hardness, color value of (L*, a*, b*), and tannin content different of the soft cheese suspesi. The characteristics of the soft cheese suspesi showed an increase in hardness, color value of(L*, a* and b*) and tannin content as with increasing addition of biduri leaf juice.