%A SALSABILA NAYLA 
%T KUALITAS FISIK KEJU SUSU SAPI DENGAN PEMAKAIAN ENZIM
BROMELIN DARI BUAH NANAS (Ananas comosus)
%X 
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
%D 2023
%C UNIVERSITAS LAMPUNG
%R 1914141029
%I FAKULTAS PERTANIAN
%L eprints73982