Abstrak 
Studi Pemanfaatan Ekstrak Jeruk Lemon Dalam Pembuatan Fresh Cheese
Studi Pemanfaatan Ekstrak Jeruk Lemon Dalam Pembuatan Fresh Cheese
Wendry S Putranto, Eka Wulandari, Yuli Astuti Hidayati, Nanah
Fakultas Peternakan Universitas Padjadjaran
Indonesia
Fakultas Peternakan Universitas Padjadjaran
curd, Extract the lemon, whey
Wendry S Putranto, Eka Wulandari, Yuli Astuti Hidayati, Nanah
Fakultas Peternakan Universitas Padjadjaran
Indonesia
Fakultas Peternakan Universitas Padjadjaran
curd, Extract the lemon, whey
Indonesia has great potential in the production oftropical fruits as a source ofnatural organic acids. Utilization of fruit extracts in milk processing is still not much developed. ln the process of making fresh cheese can used extract as an ingredient of lemon . Research carried out experimentally by several stages, namely the study of potential lemon extract, lemon exffact conc€ntration optimization. The result showed that the extract of lemon has great potential as a produc€r of natural organic acid with a pH of 3.4 and concentrations of how best to use lemon extract as an ingredient is 13% (v / v), the percentage yield (curd) 20.9oh, curd pH 4,9, pH whey 4,9.