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November 1, 2025JURNAL BIOLOGI TROPISOpen Access

Utilization of Natural Milk Coagulant in The Processing of Indigenous Dairy Product (Palopo)

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Authors

AAAlwi AgilBBBulkaini BulkainiBWBaiq Rani Dewi Wulandani

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Overview

Analysis using a completely randomized design shows natural coagulants improve palatability and chemical properties of palopo.

Key Points

  • Utilizing natural coagulants significantly improves palatability and chemical properties of palopo, enhancing overall acceptance.
  • The study found that specifically Carica papaya L. increased antioxidant levels effectively, which is vital for health benefits.
  • The approach applied a completely randomized design, testing three natural coagulants for their effects on dairy processing.
  • Integrating natural coagulants in palopo production may enhance its market value and nutritional profile.

Cite This Study

Agil et al. (2025) studied this question.

synapsesocial.com/papers/690550001a99e50463de6aa4https://doi.org/10.29303/jbt.v25i4.10356
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