The Effect of Ananas comucus Extracted Bromelain Enzyme Addition Under Different pH on the Physicochemical Properties of Cottage Cheese

Sylvia Komansilan, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi

Abstract


The research aims to analyse the effect of bromelain enzyme addition from Ananas comucus under different pH condition to the physicochemical properties of cottage cheese. The observed variables include protein, fat, moisture, ash and cheese yield. The research was conducted in a completely randomized design with 4 treatments (K1 = pH 4.5; K2 = pH 4.6; K3 = pH 5.4; and K4 = pH 5.5) and 4 replications. All of the data were analysed with analysis of variance (ANOVA) and followed with least significant difference (LSD) test. The results showed that the bromelain addition under pH 4.6 showed the best physicochemical properties of cottage cheese that had lowest fat content (0.67 ± 0.53 %) and highest yield (18.15 ± 0.22 %) compared to other pH condition, while the protein and ash content did not show any significant difference on all pH condition.


Keywords


Enzyme; cheese; bromelain; yields

Full Text:

PDF

References


AOAC. (2005). Analysis of Official Analytical Chemestry Methods (18th ed.). Washington, DC.

Chang, R. (2005). Kimia Dasar: Konsep-konsep Inti (2nd ed.). Jakarta: Erlangga.

Geantaresa, E., & Supiryanti, F. T. (2010). Pemanfaatan ekstrak papain sebagai bagai koagulan pada pembuatan keju cottage menggunakan bakteri. Jurnal Sains dan Teknologi Kimia, 1(1), 38–43.

Jaya, F., & Hadikusuma, D. D. (2009). The effect of cow s milk substitution with soybean s milk and the concentration rate of ananas comosus extract addition to cottage cheese physical and chemical quality. Jurnal Ilmu Dan Teknologi Hasil Ternak, 4(1), 46–54.

Kapoor, R., & Metzger, L. E. (2008, March). Process cheese: Scientific and technological aspects - A review. Comprehensive Reviews in Food Science and Food Safety. https://doi. org/10.1111/j.1541-4337.2008.00040.x

Lobato-Calleros, C., Reyes-Hernández, J., Beristain, C. I., Hornelas-Uribe, Y., Sánchez-García, J. E., & Vernon-Carter, E. J. (2007). Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat. Food Research International, 40(4), 529–537. https://doi.org/10.1016/j.foodres. 2006.10.011

Manoi, F. (2007). Ekstrak ampas nenas sebagai medium campuran pada pembuatan nata de cashew. Buletin Penelitian Tanaman Rempah Dan Obat, 18(1), 107–116. https://doi.org /10.21082/bullittro.v18n1.2007.%p

McSweeney, P. (2007). Cheese Problems Solved. England: CRS Press.

Mirza, D. M. E., & Mulyani, S. (2013). Produksi alkohol dari hasil sampingan pembuatan keju (whey) yang disubsitusi dengan limbah cair yang difermentasi oleh S. cerevisae. Jurnal Aplikasi Teknologi Pangan, 2(2), 80–86.

Pardede, B. E., Adhitiyawarman, & Arreneuz, S. (2013). Pemanfaatan enzim papain dari getah buah pepaya (Carica papaya L) dalam pembuatan keju cottage menggunakan bakteri Lactobacillus bulgaricus. Jurnal Kimia Khatulistiwa, 2(3), 163–168.

Purwadi. (2010). Physical quality of mozzarella cheese produced by lime juice as an acidifier. Jurnal Ilmu Dan Teknologi Hasil Ternak, 5(2), 33–40.

Shakeel-Ur-Rehman, Farkye, N. Y., & Yim, B. (2003). Use of dry milk protein concentrate in pizza cheese manufactured by culture or direct acidification. Journal of Dairy Science, 86(12), 3841–3848. https://doi.org/10.3 168/jds.s0022-0302(03)73991-5

Subali, B. (2010). Analisis Statistika Menggunakan program SPSS Aplikasinya dalam Rancangan Percobaan. Universitas Negeri Yogyakarta.

Sukotjo, S. (2003). Proses Pembuatan Keju Lunak. Institut Teknologi Indonesia.

Sumardjo, D. (2006). Pengantar Kimia. In Buku Panduan Kuliah Mahasiswa Kedokteran dan Program Strata I Fakultas Bioeksakta. Jakarta: Penerbit Buku Kedokteran EGC.

USDA. (2001). Specification for Cottage Cheese and Dry Curd Cottage Cheese. Agricultural Marketing Service USDA.




DOI: https://doi.org/10.21776/ub.jitek.2020.015.01.5

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.