?url_ver=Z39.88-2004&rft_id=1914141029&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KUALITAS+FISIK+KEJU+SUSU+SAPI+DENGAN+PEMAKAIAN+ENZIM%0D%0ABROMELIN+DARI+BUAH+NANAS+(Ananas+comosus)&rft.creator=NAYLA+%2C+SALSABILA&rft.subject=590+Ilmu+hewan+(zoologi)&rft.description=%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+pemakaian+enzim+bromelin%0D%0Adari+buah+nanas+(Ananas+comosus)+terhadap+kualitas+fisik+(rendemen+curd%2C%0D%0Akekerasan%2C+dan+kelengketan)+keju.+Penelitian+ini+dilaksanakan+pada+Maret+2023+di%0D%0ALaboratorium+Produksi+Ternak%2C+Jurusan+Peternakan%2C+Fakultas+Pertanian%2C%0D%0AUniversitas+Lampung%2C+Bandar+Lampung+dan+di+Laboratorium+Analisis+Hasil%0D%0APertanian%2C+Jurusan+Teknologi+Hasil+Pertanian%2C+Fakultas+Pertanian%2C+Universitas%0D%0ALampung.+Penelitian+ini+dilakukan+menggunakan+Rancangan+Acak+Lengkap%0D%0A(RAL)+dengan+4+perlakuan+(5+ml+enzim+bromelin%3B+6+ml+enzim+bromelin%3B+7+ml%0D%0Aenzim+bromelin%3B+8+ml+enzim+bromelin)+dan+diulang+sebanyak+5+kali.+Peubah+yang%0D%0Adiamati+meliputi+rendemen+curd%2C+kekerasan%2C+dan+kelengketan+keju.+Data+yang%0D%0Adiperoleh+dianalisis+menggunakan+analisis+ragam+pada+taraf+nyata+5%25.+Hasil%0D%0Apenelitian+menunjukkan+bahwa+dosis+perlakuan+pemakaian+enzim+bromelin+dari%0D%0Abuah+nanas+(Ananas+comosus)+berpengaruh+nyata+(P%3C0%2C05)+terhadap+rendemen%0D%0Acurd%2C+kekerasan%2C+dan+kelengketan+keju.+Disimpulkan+bahwa+pemakaian+enzim%0D%0Abromelin+dari+buah+nanas+(Ananas+comosus)+sebanyak+6+ml+dapat+digunakan%0D%0Adalam+pembuatan+keju.%0D%0AKata+kunci%3A+enzim+bromelin%2C+keju%2C+kekerasan%2C+kelengketan%2C+rendemen+curd%0D%0A%0D%0AThis+study+aims+to+determine+the+effect+of+using+the+bromelain+enzyme+from%0D%0Apineapple+(Ananas+comosus)+on+the+physical+quality+(curd+yield%2C+hardness%2C+and%0D%0Aadhesiveness)+of+cheese.+This+research+was+conducted+in+March+2023+at+the%0D%0ALivestock+Production+Laboratory%2C+Department+of+Animal+Husbandry%2C+Faculty+of%0D%0AAgriculture%2C+University+of+Lampung%2C+Bandar+Lampung+and+at+the+Agricultural%0D%0AProduct+Analysis+Laboratory%2C+Department+of+Agricultural+Product+Technology%2C%0D%0AFaculty+of+Agriculture%2C+University+of+Lampung.+This+study+was+conducted+using+a%0D%0Acompletely+randomized+design+(CRD)+with+4+treatments+(5+ml+of+bromelain%0D%0Aenzyme%3B+6+ml+of+bromelain+enzyme%3B+7+ml+of+bromelain+enzyme%3B+8+ml+of+bromelain%0D%0Aenzyme)+and+repeated+5+times.+The+observed+variables+included+curd+yield%2C%0D%0Ahardness+and+adhesiveness+of+the+cheese.+The+data+obtained+were+analyzed+using%0D%0Aanalysis+of+variance+at+the+5%25+level+of+significance.+The+results+showed+that+the%0D%0Atreatment+dose+used+the+bromelain+enzyme+from+pineapple+(Ananas+comosus)+had%0D%0Aa+significant+(P%3C0%2C05)+effect+on+curd+yield%2C+hardness%2C+and+cheese+adhesiveness.+It%0D%0Awas+concluded+that+the+use+of+bromelain+enzyme+from+pineapple+fruit+(Ananas%0D%0Acomosus)+as+much+as+6+ml+can+be+used+in+making+cheese.%0D%0AKeywords%3A+adhesiveness%2C+bromelin+enzyme%2C+cheese%2C+curd+yield%2C+hardness&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-07-07&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F73982%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F73982%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F73982%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++NAYLA+%2C+SALSABILA++(2023)+KUALITAS+FISIK+KEJU+SUSU+SAPI+DENGAN+PEMAKAIAN+ENZIM+BROMELIN+DARI+BUAH+NANAS+(Ananas+comosus).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F73982%2F