{"id":177,"date":"2023-08-03T09:14:19","date_gmt":"2023-08-03T09:14:19","guid":{"rendered":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/?p=177"},"modified":"2026-02-21T09:20:57","modified_gmt":"2026-02-21T09:20:57","slug":"workshop-pembuatan-mozarela-dan-feta-cheese","status":"publish","type":"post","link":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/2023\/08\/03\/workshop-pembuatan-mozarela-dan-feta-cheese\/","title":{"rendered":"WORKSHOP PEMBUATAN MOZARELA DAN FETA CHEESE"},"content":{"rendered":"<p>Pada hari Rabu, 02 Agustus 2023, jam 09.00-14.00 dilakasanakan Workshop tentang pembuatan Mozarela dan Feta chesse bertempat di Lab Kitchen Business Hotel Management.<\/p>\n<p>Workshop ini diselenggarakan oleh Program Study Food Technologi Binus. Pada workshop ini peserta terdiri dari mahasiswa Business Hotel Management dan food technology angkatan 2025 dan 2026.\u00a0 Pelatihan ini mengajarkan cara membuat keju dari susu kambing segar.<\/p>\n<figure id=\"attachment_178\" aria-describedby=\"figcaption_attachment_178\" class=\"wp-caption clear aligncenter\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width: 640px\"><img loading=\"lazy\" decoding=\"async\" itemprop=\"contentURL\" class=\"wp-image-178 size-full\" src=\"http:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_094846-640x480-1.jpg\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_094846-640x480-1.jpg 640w, https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_094846-640x480-1-300x225.jpg 300w, https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_094846-640x480-1-480x360.jpg 480w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><figcaption id=\"figcaption_attachment_178\" class=\"wp-caption-text\" itemprop=\"description\">Acid yang akan digunakan harus ditimbang dan disesuaikan keju yang akan dibuat<\/figcaption><\/figure>\n<figure id=\"attachment_179\" aria-describedby=\"figcaption_attachment_179\" class=\"wp-caption clear aligncenter\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width: 640px\"><img loading=\"lazy\" decoding=\"async\" itemprop=\"contentURL\" class=\"size-full wp-image-179\" src=\"http:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_095345-640x480-1.jpg\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_095345-640x480-1.jpg 640w, https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_095345-640x480-1-300x225.jpg 300w, https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_095345-640x480-1-480x360.jpg 480w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><figcaption id=\"figcaption_attachment_179\" class=\"wp-caption-text\" itemprop=\"description\">Mengukur pH dari susu<\/figcaption><\/figure>\n<p>Ada dua macam keju yang diajarkan, yang pertama adalah mozarela dan Feta.\u00a0 Cara pembuatan adalah susu yang telah dibekukan, dipanaskan sampai seluruh susu mencair.\u00a0 setelah itu susu diturunkan suhunya sampai kurang lebih 20 derajat, dan ditambahkan zat acid sampai pH yang diinginkan tercapai.\u00a0 Dimana untuk mozarella pH harus mencapai 5,2 dan untuk Feta cheese pH nya adalah 4,2.\u00a0 Setelah itu susu kembali dipanaskan sampai dengan mencapai suhu 32-37 derajat, setelah itu api dimatikan. Selanjutnya ditambahkan enzym Rennet, diaduk sebanyak tiga kali dan diamkan selama 15 menit.\u00a0 Selanjutnya disaring, untuk memisahkan antara keju dengan whey.<\/p>\n<figure id=\"attachment_180\" aria-describedby=\"figcaption_attachment_180\" class=\"wp-caption clear aligncenter\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width: 640px\"><img loading=\"lazy\" decoding=\"async\" itemprop=\"contentURL\" class=\"size-full wp-image-180\" src=\"http:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_101038-640x853-1.jpg\" alt=\"\" width=\"640\" height=\"853\" srcset=\"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_101038-640x853-1.jpg 640w, https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_101038-640x853-1-225x300.jpg 225w, https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/20230802_101038-640x853-1-480x640.jpg 480w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><figcaption id=\"figcaption_attachment_180\" class=\"wp-caption-text\" itemprop=\"description\">Saat acid sudah dicampurkan kedalam susu, curd mulai terbentuk<\/figcaption><\/figure>\n<figure id=\"attachment_181\" aria-describedby=\"figcaption_attachment_181\" class=\"wp-caption clear aligncenter\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width: 1200px\"><img loading=\"lazy\" decoding=\"async\" itemprop=\"contentURL\" class=\"size-full wp-image-181\" src=\"http:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/WhatsApp-Image-2023-08-03-at-10.41.49-AM.jpg\" alt=\"\" width=\"1200\" height=\"1600\" srcset=\"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/WhatsApp-Image-2023-08-03-at-10.41.49-AM.jpg 1200w, https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/WhatsApp-Image-2023-08-03-at-10.41.49-AM-225x300.jpg 225w, https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/WhatsApp-Image-2023-08-03-at-10.41.49-AM-768x1024.jpg 768w, https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/WhatsApp-Image-2023-08-03-at-10.41.49-AM-1152x1536.jpg 1152w, https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/WhatsApp-Image-2023-08-03-at-10.41.49-AM-480x640.jpg 480w, https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-content\/uploads\/sites\/5\/2026\/02\/WhatsApp-Image-2023-08-03-at-10.41.49-AM-1024x1365.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"figcaption_attachment_181\" class=\"wp-caption-text\" itemprop=\"description\">Keju Mozarela yang sudah jadi<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Pada hari Rabu, 02 Agustus 2023, jam 09.00-14.00 dilakasanakan Workshop tentang pembuatan Mozarela dan Feta chesse bertempat di Lab Kitchen Business Hotel Management. Workshop ini diselenggarakan oleh Program Study Food Technologi Binus. Pada workshop ini peserta terdiri dari mahasiswa Business Hotel Management dan food technology angkatan 2025 dan 2026.\u00a0 Pelatihan ini mengajarkan cara membuat keju [&hellip;]<\/p>\n","protected":false},"author":21,"featured_media":179,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-activities"],"_links":{"self":[{"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/posts\/177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/comments?post=177"}],"version-history":[{"count":2,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/posts\/177\/revisions"}],"predecessor-version":[{"id":183,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/posts\/177\/revisions\/183"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/media\/179"}],"wp:attachment":[{"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/media?parent=177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/categories?post=177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/tags?post=177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}