Penambahan Ekstrak Daun Pepaya terhadap Kualitas Fisik dan Uji Organoleptik Dadih Susu Kerbau

Abstract

Dairy products contribute significantly to human nutrition due to their rich nutrient content. Buffalo milk (Bubalus bubalis) is a highly nutritious type of milk that has long been used as a raw material for various dairy-based products. This study aimed to assess the impact of adding papaya leaf extract on the physical characteristics and sensory qualities of buffalo milk curd. The experiment was carried out in March 2025 at the Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, University of North Sumatra, and at the Physical Chemistry Laboratory, Chemical Engineering Study Program, Faculty of Engineering, University of North Sumatra. A Completely Randomized Design (CRD) was applied with three treatments: P1 = 5 ml, P2 = 10 ml, and P3 = 15 ml, each replicated five times. The observed parameters included pH, viscosity, and sensory attributes (color, taste, texture, and aroma). Results demonstrated that papaya leaf extract facilitated the coagulation of buffalo milk into curd. The most favorable pH and viscosity values were achieved in treatment P3 with the addition of 15 ml papaya leaf extract.