Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 20 ISSUE 4
Written by Sigit Muryanto SUDARMO, Hendronoto Arnoldus Walewangko LENGKEY

Curd is one of the dairy products into a product out using a coagulant, the curd is one source of calcium. The type of coagulant is one important factor in making the curd. This study aims to determine the level of calcium and the organoleptic properties of the curd with variations in the type coagulant treatment. This study uses Completely Randomized Design (CRD) factorial pattern 2 x 3. The first factor is of the type of coagulant calcium carbonate (CaCl2) – P1 and vinegar (CH3COOH) – P2, and the second factor is three levels concentration : K1 = 0.2 M, K2 = 0.3 M , K3 = 0.4 M, so the following treatment combination are P1K1 = 0.2 M CaCl2, P1K2 = 0.3 M CaCl2, P1K3 = 0.4 M CaCl2, P2K1 = 0.2 M CH3COOH, P2K2 = 0.3 M CH3COOH, and P2K3 = 0.4 M CH₃

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