ORGANOLEPTIC TESTING OF SUMBAWA HISSAR COW MILK DANGKE AND SUMBAWA BUFFALO MILK DANGKE WITH THE ADDITION OF VARIOUS LEVELS OF THORN EGGPLANT (Solanum carolinense) AS A COAGULANT

KURNIAWATI, ICA AYU WANDIRA

Abstract

The research was conducted to determine the effect of thorn eggplant (Solanum carolinense) juice on the organoleptic qualities of Sumbawa Hissar cow's milk dangke and Sumbawa buffalo's milk dangke. The treatments included the addition of different concentrations of thorn eggplant juice: P0 (control, with 5 ml of papaya sap), P1 (1% thorn eggplant juice), P2 (2% thorn eggplant juice), and P3 (3% thorn eggplant juice). The parameters observed were the organoleptic qualities of Hissar Sumbawa cow's milk dangke and Sumbawa buffalo's milk dangke, including color, texture, aroma, and taste. The panel consisted of 25 untrained individuals. The selection method for panelists was a non-probability method with an accidental sampling approach. The data were analyzed using analysis of variance based on a factorial randomized block design (RAK), followed by the Duncan test. The results indicated that different concentrations of thorn eggplant juice had a significant effect (P < 0.05) on color but no significant effect on texture, aroma, or taste of Hissar Sumbawa cow's milk dangke and Sumbawa buffalo's milk dangke. From these results, it can be concluded that P1 (1% thorn eggplant juice) is the optimal level for using thorn eggplant (Solanum carolinense) as a coagulant in the production of dangke, providing the best organoleptic qualities for both Hissar Sumbawa cow's milk dangke and Sumbawa buffalo's milk dangke. Keywords  : Dangke, Thorn Eggplant, Hissar Sumbawa Cow Milk, Sumbawa Buffalo Milk, Organoleptico