?url_ver=Z39.88-2004&rft_id=1914141024&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KUALITAS+KIMIA+KEJU+SUSU+SAPI+DENGAN+PEMAKAIAN%0D%0AENZIM+BROMELIN+DARI+BUAH+NANAS+(Ananas+comosus)&rft.creator=Nurul+%2C+Afra+Suryani&rft.subject=590+Ilmu+hewan+(zoologi)&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+dan+dosis+terbaik+pemakaian%0D%0Aenzim+bromelin+dari+buah+nanas+(Ananas+comosus)+terhadap+kualitas+kimia%0D%0A(protein%2C+lemak%2C+dan+kadar+air)+keju+susu+sapi.+Penelitian+ini+dilaksanakan+pada%0D%0AMaret+2023+di+Laboratorium+Produksi+Ternak%2C+Jurusan+Peternakan%2C+Fakultas%0D%0APertanian%2C+Universitas+Lampung+dan+Laboratorium+Analisa+Sifat+Fisik+dan+Kimia%0D%0APangan%2C+Jurusan+Teknologi+Hasil+Pertanian%2C+Politeknik+Negeri+Lampung.%0D%0ARancangan+percobaan+yang+digunakan+adalah+Rancangan+Acak+Lengkap+(RAL)%0D%0Adengan+4+perlakuan+pemakaian+larutan+enzim+bromelin+(P1%3A+5+ml%2C+P2%3A+6+ml%2C+P3%3A+7%0D%0Aml%2C+P4%3A+8+ml)+dan+5+ulangan.+Data+yang+diperoleh+dianalisis+menggunakan%0D%0AAnalisis+Ragam+pada+taraf+nyata+5%25+dan+dilanjutkan+dengan+uji+Beda+Nyata%0D%0ATerkecil+(BNT).+Hasil+penelitian+menunjukkan+bahwa+pemakaian+enzim+bromelin%0D%0Aberpengaruh+nyata+(P%3C0%2C05)+terhadap+kadar+protein%2C+kadar+lemak%2C+dan+kadar+air%0D%0Akeju+susu+sapi.+Pemakaian+dosis+enzim+bromelin+sebanyak+7+ml+dalam+1000+ml%0D%0Asusu+sapi+dan+8+ml+dalam+1000+ml+susu+sapi+memberikan+hasil+yang+terbaik%0D%0Aterhadap+kadar+lemak%2C+kadar+protein+dan+kadar+air+keju+susu+sapi.%0D%0AKata+kunci%3A+Enzim+bromelin%2C+keju+susu+sapi%2C+kadar+protein%2C+kadar+lemak%2C%0D%0Akadar+air%0D%0A%0D%0AThis+study+aims+to+determine+the+effect+and+the+best+dose+of+bromelain+enzyme%0D%0Afrom+pineapple+fruit+(Ananas+comosus)+on+the+chemical+quality+of+cow%E2%80%99s+milk%0D%0Acheese.+This+research+was+conducted+in+March+2023+at+the+Livestock+Production%0D%0ALaboratory%2C+Department+of+Animal+Husbandry%2C+Faculty+of+Agriculture%2C+University%0D%0Aof+Lampung+and+Analysis+of+Physical+and+Chemical+Properties+of+Food%0D%0ALaboratory%2C+Department+of+Technology+of+Agricultural+Products%2C+Polytechnic+of%0D%0ALampung+State.+The+experimental+design+used+was+a+completely+randomized%0D%0Adesign+(CRD)+with+4+treatments+using+bromelain+enzyme+solution+(P1%3A+5+ml%2C+P2%3A+6%0D%0Aml%2C+P3%3A+7+ml%2C+P4%3A+8+ml)+and+5+applications.+The+data+obtained+were+analyzed+using%0D%0AAnalysis+of+Variance+with+a+significance+level+of+5%25+and+continued+with+the+Least%0D%0ASignificant+Difference+(LSD)+test.+The+results+showed+that+bromelain+enzyme+had%0D%0Aa+significant+effect+(P%3C0%2C05)+on+the+protein+content%2C+fat+content%2C+and+moisture%0D%0Acontent+of+cow%E2%80%99s+milk+cheese.+Using+bromelain+enzyme+in+the+dose+of+7+ml+per%0D%0A1000+ml+cow%E2%80%99s+milk+and+8+ml+per+1000+ml+cow%E2%80%99s+milk+gave+the+best+results+on+fat%0D%0Acontent%2C+protein+content+and+water+content+of+cow's+milk+cheese.%0D%0AKeywords+%3A+Bromelain+enzyme%2C+cow%E2%80%99s+milk+cheese%2C+protein+content%2C+fat+content%2C%0D%0Amoinsture+content&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-07-21&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F74280%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F74280%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F74280%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Nurul+%2C+Afra+Suryani++(2023)+KUALITAS+KIMIA+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%2F74280%2F