International Research Journal of Innovations in Engineering and Technology - IRJIET International Open Access, Monthly, Peer Reviewed, Reputed Journal ISSN (online): 2581-3048

Impact Factor (2025): 6.9

DOI Prefix: 10.47001/IRJIET

The Effect of Red Rosella Extract as an Acidian an Water Content, Total Solid Ingredients, Total Acid, and Melasticity in Mozzarella Cheese

Heni RizqiatiFood Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, IndonesiaAnang Mohamad LegowoFood Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, IndonesiaFariz Nurmita AzizFood Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, IndonesiaSadhewa Mahardika Hardian SyahputraFood Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia

Vol 9 No 11 (2025): Volume 9, Issue 11, November 2025 | Pages: 238-243

International Research Journal of Innovations in Engineering and Technology

OPEN ACCESS | Research Article | Published Date: 17-11-2025

doi Logo doi.org/10.47001/IRJIET/2025.911029

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Abstract

Mozzarella cheese is a highly popular dairy product; however, the consumption rate of dairy-based products in Indonesia remains relatively low. One way to extend the shelf life of milk is by processing it into mozzarella cheese. The production process of this cheese is highly dependent on the coagulation stage, which involves acidification using red roselle flower extract. This study aims to determine the effect of substituting acetic acid with red roselle flower extract as an acidulant on the moisture content, total solids, total acidity, and stretchability of mozzarella cheese. The research utilized a Completely Randomized Design (CRD) with four treatments, namely variations in the concentration of red roselle flower extract: P1 (4%), P2 (5%), and P3 (6%), compared to the control P0 (without roselle extract). The data obtained were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT). The results showed that the use of different concentrations of red roselle flower extract as an acidulant in mozzarella cheese production caused changes in moisture content, total solids, total acidity, and stretchability. The best treatment based on all parameters was P3, which used 6% red roselle flower extract as the acidulant. The addition of varying concentrations of red roselle flower extract increased the moisture content, decreased the total solids value, increased total acidity, and enhanced the stretchability of the mozzarella cheese. The findings indicate that the addition of red roselle flower extract significantly affected the moisture content, total solids, total acidity, and stretchability. The P3 treatment with 6% red roselle flower extract produced mozzarella cheese with higher moisture content and stretchability. The total solids and total acidity values obtained were close to those of the control. This study demonstrates that red roselle flower extract can be used as an alternative acidulant in mozzarella cheese production to improve the final product quality.

Keywords

Mozzarella cheese, red rosella flower, water content, total solids, total acid, elongation


Citation of this Article

Heni Rizqiati, Anang Mohamad Legowo, Fariz Nurmita Aziz, & Sadhewa Mahardika Hardian Syahputra. (2025). The Effect of Red Rosella Extract as an Acidian an Water Content, Total Solid Ingredients, Total Acid, and Melasticity in Mozzarella Cheese. International Research Journal of Innovations in Engineering and Technology - IRJIET, 9(11), 238-243. Article DOI https://doi.org/10.47001/IRJIET/2025.911029

Licence Copyright (c) 2026 International Research Journal of Innovations in Engineering and Technology creative common licence This work is licensed under Creative common Attribution Non Commercial 4.0 Internation Licence
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