NAYLA , SALSABILA (2023) KUALITAS FISIK KEJU SUSU SAPI DENGAN PEMAKAIAN ENZIM BROMELIN DARI BUAH NANAS (Ananas comosus). FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Penelitian ini bertujuan untuk mengetahui pengaruh pemakaian enzim bromelin dari buah nanas (Ananas comosus) terhadap kualitas fisik (rendemen curd, kekerasan, dan kelengketan) keju. Penelitian ini dilaksanakan pada Maret 2023 di Laboratorium Produksi Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung, Bandar Lampung dan di Laboratorium Analisis Hasil Pertanian, Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (5 ml enzim bromelin; 6 ml enzim bromelin; 7 ml enzim bromelin; 8 ml enzim bromelin) dan diulang sebanyak 5 kali. Peubah yang diamati meliputi rendemen curd, kekerasan, dan kelengketan keju. Data yang diperoleh dianalisis menggunakan analisis ragam pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa dosis perlakuan pemakaian enzim bromelin dari buah nanas (Ananas comosus) berpengaruh nyata (P<0,05) terhadap rendemen curd, kekerasan, dan kelengketan keju. Disimpulkan bahwa pemakaian enzim bromelin dari buah nanas (Ananas comosus) sebanyak 6 ml dapat digunakan dalam pembuatan keju. Kata kunci: enzim bromelin, keju, kekerasan, kelengketan, rendemen curd This study aims to determine the effect of using the bromelain enzyme from pineapple (Ananas comosus) on the physical quality (curd yield, hardness, and adhesiveness) of cheese. This research was conducted in March 2023 at the Livestock Production Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung, Bandar Lampung and at the Agricultural Product Analysis Laboratory, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung. This study was conducted using a completely randomized design (CRD) with 4 treatments (5 ml of bromelain enzyme; 6 ml of bromelain enzyme; 7 ml of bromelain enzyme; 8 ml of bromelain enzyme) and repeated 5 times. The observed variables included curd yield, hardness and adhesiveness of the cheese. The data obtained were analyzed using analysis of variance at the 5% level of significance. The results showed that the treatment dose used the bromelain enzyme from pineapple (Ananas comosus) had a significant (P<0,05) effect on curd yield, hardness, and cheese adhesiveness. It was concluded that the use of bromelain enzyme from pineapple fruit (Ananas comosus) as much as 6 ml can be used in making cheese. Keywords: adhesiveness, bromelin enzyme, cheese, curd yield, hardness
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 500 ilmu pengetahuan alam dan matematika > 590 Ilmu hewan (zoologi) |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Peternakan |
| Pengguna Deposit: | 2301564829 . Digilib |
| Date Deposited: | 02 Aug 2023 03:52 |
| Terakhir diubah: | 02 Aug 2023 03:52 |
| URI: | http://digilib.unila.ac.id/id/eprint/73982 |
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