TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints74280
UR  - http://digilib.unila.ac.id/74280/
A1  - Nurul , Afra Suryani
Y1  - 2023/07/21/
N2  - Penelitian ini bertujuan untuk mengetahui pengaruh dan dosis terbaik pemakaian
enzim bromelin dari buah nanas (Ananas comosus) terhadap kualitas kimia
(protein, lemak, dan kadar air) keju susu sapi. Penelitian ini dilaksanakan pada
Maret 2023 di Laboratorium Produksi Ternak, Jurusan Peternakan, Fakultas
Pertanian, Universitas Lampung dan Laboratorium Analisa Sifat Fisik dan Kimia
Pangan, Jurusan Teknologi Hasil Pertanian, Politeknik Negeri Lampung.
Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL)
dengan 4 perlakuan pemakaian larutan enzim bromelin (P1: 5 ml, P2: 6 ml, P3: 7
ml, P4: 8 ml) dan 5 ulangan. Data yang diperoleh dianalisis menggunakan
Analisis Ragam pada taraf nyata 5% dan dilanjutkan dengan uji Beda Nyata
Terkecil (BNT). Hasil penelitian menunjukkan bahwa pemakaian enzim bromelin
berpengaruh nyata (P<0,05) terhadap kadar protein, kadar lemak, dan kadar air
keju susu sapi. Pemakaian dosis enzim bromelin sebanyak 7 ml dalam 1000 ml
susu sapi dan 8 ml dalam 1000 ml susu sapi memberikan hasil yang terbaik
terhadap kadar lemak, kadar protein dan kadar air keju susu sapi.
Kata kunci: Enzim bromelin, keju susu sapi, kadar protein, kadar lemak,
kadar air

This study aims to determine the effect and the best dose of bromelain enzyme
from pineapple fruit (Ananas comosus) on the chemical quality of cow?s milk
cheese. This research was conducted in March 2023 at the Livestock Production
Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University
of Lampung and Analysis of Physical and Chemical Properties of Food
Laboratory, Department of Technology of Agricultural Products, Polytechnic of
Lampung State. The experimental design used was a completely randomized
design (CRD) with 4 treatments using bromelain enzyme solution (P1: 5 ml, P2: 6
ml, P3: 7 ml, P4: 8 ml) and 5 applications. The data obtained were analyzed using
Analysis of Variance with a significance level of 5% and continued with the Least
Significant Difference (LSD) test. The results showed that bromelain enzyme had
a significant effect (P<0,05) on the protein content, fat content, and moisture
content of cow?s milk cheese. Using bromelain enzyme in the dose of 7 ml per
1000 ml cow?s milk and 8 ml per 1000 ml cow?s milk gave the best results on fat
content, protein content and water content of cow's milk cheese.
Keywords : Bromelain enzyme, cow?s milk cheese, protein content, fat content,
moinsture content
PB  - FAKULTAS PERTANIAN
TI  - KUALITAS KIMIA KEJU SUSU SAPI DENGAN PEMAKAIAN
ENZIM BROMELIN DARI BUAH NANAS (Ananas comosus)
AV  - restricted
ER  -