ANALISIS PROSES PENGERINGAN TERUNG PARA (SolanumVirginianumL) SEBAGAI KOAGULAN DALAM PEMBUATAN PALOPO

Abstrak

Palopo is one of the many traditional food products typical of West Sumbawa, especially the Taliwang area, which is made from pure buffalo milk with a characteristic soft texture. The purpose of this study was to determine the effect of temperature on the drying process of natural coagulants in making palopo. The method used in this study was a quantitative method with water content parameters, statistical analysis using SPSS 25 with one factor. The results of this study showed that the best coagulant was at 60° c at a concentration of 1.2g for 2 hours, this coagulant can be developed as a coagulant of palopo because it can produce the best palopo and has a chewy texture.