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

Authors

  • Sylvia Komansilan Doctoral Program, Faculty of Animal Science, Universitas Brawijaya, Malang, East Java, 65145, Indonesia
  • Djalal Rosyidi Faculty of Animal Science, Universitas Brawijaya, Malang, East Java, 65145, Indonesia
  • Lilik Eka Radiati Faculty of Animal Science, Universitas Brawijaya, Malang, East Java, 65145, Indonesia
  • Purwadi Purwadi Faculty of Animal Science, Universitas Brawijaya, Malang, East Java, 65145, Indonesia

DOI:

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

Keywords:

Enzyme, cheese, bromelain, yields

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.

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Published

2020-03-31

Issue

Vol. 15 No. 1 (2020)

Section

Articles

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Copyright (c) 2020 Sylvia Komansilan, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi

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