Identification of Component Active in Plant of Rampelas (Ficus rampelas) as natural Coagulant in making Traditional soft cheese

Identification of Active Component in Plant of Rampelas (Ficusampelas) as a Natural Coagulant in the Making of Traditional Soft Cheese I Made Sugitha, Ni Nyoman Puspawati, IW Rai Widarta, I Nyoman Sumerta Miwada Abstract The purpose of this study is to obtain alternative materials that can be used as a substitute for rennet which until now still has a high price and must be imported in the process of making soft cheese. Specific objectives to be achieved in this research are: to know the components of active compound found in the stem bark of the rampelas plants (Ficusampelas) (SBR) which can act as coagulant in soft cheese making process, to know what main component has the biggest role as Coagulant in soft cheese making process, to know the proper concentration of bark of rampelas (Ficusampelas) stem bark in the process of making soft cheese so that soft cheeses can be produced with the best characteristics. The results of the study concluded that SBR can be used as coagulant on the making of traditional soft cheeses of rampelas with a minimum concentration of 0.25%. The characteristics soft cheeses resulting product have water content 66-70%; protein: 16-21%, and the texture is rather soft. In addition, of tannin and phenolic compounds, indicate that the tradisional rampelas cheese (TRSC) can be developed into a functional Soft cheese against certain diseases. Keywords: rennet, natural coagulant, stem bark of the rampelas, traditional soft cheese