Physicochemical Characteristics of Cream Cheese Based on Different Ratios of Bromelin Enzyme and Rennet Enzyme
Karakteristik Fisikokimia Keju Krim Berdasarkan Perbedaan Rasio Enzim Bromelin dan Enzim Rennet
-
(1) Sugiyati Ningrum Universitas Muhammadiyah Gresik
Indonesia
(2) Sutrisno adi Prayitno Universitas Muhammadiyah Gresik
Indonesia
(3) * Achmad Tantowi Yahya
Universitas Muhammadiyah Gresik
Indonesia
(*) Corresponding Author
Abstract
Milk belongs to the food group that is readily ruined and provides complete nutrients; therefore, adequate processing is necessary to extend its shelf life. One of the most popular dairy products is cream cheese. This cream cheese has a soft texture, a white color, and a savoury flavour. It can be used as a topping or a complimentary element. This objective of this study was to determine the differences effect in the ratio of bromelain and rennet enzymes on the physicochemical characteristics of cream cheese. The experimental design used in this research was a Completely Randomized Design (CRD) with the following treatments: 8% bromelain enzyme (P1); 8% rennet enzyme (P2); bromelain enzyme 7% + rennet enzyme 1% (P3); bromelain enzyme 4% + rennet enzyme 4% (P4); 1% bromelain enzyme + 7% rennet enzyme (P5) where each treatment will be repeated 3 times. Some of the parameters tested were yield, pH, water content, protein content, color degree and spreadability. Based on the effectiveness test to determine the best treatment, the highest value was obtained for the P4 treatment with a yield of 11.14%, pH value of 5.83, water content of 55.50%, protein content of 5.62%, color degree of 78.21, and spreadability of 3.50 cm.
References
Angelia, I. O. (2017). Ph Content, Total Acidified Acid, Dissolved Solids And Vitamin C In Some Horticultural Commodities. Journal Of Agritech Science, 1(2).
Anggraini, R. P., Hantoro, A., Rahardjo, D., Singgih, D. R., & Santosa, S. (2013). Pengaruh Level Enzim Bromelin Dari Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Rendemen Dan Kekenyalan Tahu Susu (The Effect Of Bromelin Enzyme Level From Ripe Pineapple On Making Milk Tofu Toward Sucrose Content And Elasticity Of Milk Tofu). Rizky Permata Anggraini Dkk/Jurnal Ilmiah Peternakan, 1(2), 507–513.
Anissa, D. D., & Dewi, R. K. (2021). Peran Protein: ASI Dalam Meningkatkan Kecerdasan Anak Untuk Menyongsong Generasi Indonesia Emas 2045 Dan Relevansi Dengan Al-Qur’an. Jurnal Tadris IPA Indonesia, 1(3), 427–435. Https://Doi.Org/10.21154/Jtii.V1i3.393
Basuki, K. H. (2021). Aplikasi Logaritma Dalam Penentuan Derajat Keasaman (Ph). Prosiding Diskusi Panel Nasional Pendidikan Matematika, 58, 29–38.
Budiman, S., Hadju, R., Siswosubroto, S. E., & Rembet, G. D. G. (2017). Pemanfaatan Enzim Rennet Dan Lactobacillus Plantarum Yn 1.3 Terhadap Ph, Curd Dan Total Padatan Keju. Zootec, 37(2), 321. Https://Doi.Org/10.35792/Zot.37.2.2017.16139
Cahyadi, W. 2018. Fermentasi Pangan Aplikasi Dan Teknologi. Manggu Makmur Tanjung Lestari. Kabupaten Bandung.
Codex Alimentarius. Milk And Milk Products. 2011. Second Edition. Food And Agriculture Organization Of The United Nations, World Health Organization. Rome.
Ernaningtyas, N., Wahjuningsih, S. B., & Haryati, S. (2020). Carrot Substitute (Daucus Carota L.) And Mocaf Flour (Modified Cassava Flour) On Physicochemical And Organoleptic Properties Of Dried Noodles. J. Food Tech And Agricultural Products, 15(2), 23–32.
Fauzia, N. (2016). Pembuatan Keju Krim Dari Kedelai Dengan Metode Pengasaman Langsung Menggunakan Asam Asetat (Kajian Konsentrasi Asam Asetat) (Doctoral Dissertation, Universitas Brawijaya).
Gul, O., Atalar, I., Mortas, M., & Dervisoglu, M. (2018). Rheological, Textural, Colour And Sensorial Properties Of Kefir Produced With Buffalo Milk Using Kefir Grains And Starter Culture: A Comparison With Cows’ Milk Kefir. International Journal Of Dairy Technology, 71(March), 73–80. Https://Doi.Org/10.1111/1471-0307.12503
Guna, F. P. G., Bintoro, V. P., & Hintono, A. (2020). Pengaruh Penambahan Tepung Porang Sebagai Penstabil Terhadap Daya Oles, Kadar Air, Tekstur, Dan Viskositas Cream Cheese. Jurnal Teknologi Pangan, 4(2), 88–92. Www.Ejournal-S1.Undip.Ac.Id/Index.Php/Tekpangan.
Handayani, M. N., & Wulandari, P. (2016). Pengaruh Penambahan Berbagai Jenis Susu Terhadap Karakteristik Soyghurt. Agrointek, 10(2), 62. Https://Doi.Org/10.21107/Agrointek.V10i2.2467
Hidayat, A. W. (2023). Proses Produksi Keju Mozzarella Di Cv Brawijaya Dairy Industry Malang.
Ihsan, R. Z., Cakrawati, D., Handayani, M. N., & Handayani, S. (2017). Penentuan Umur Simpan Yoghurt Sinbiotik Dengan Penambahan Tepung Gembolo Modifikasi Fisik. Edufortech, 2(1), 1–6. Https://Doi.Org/10.17509/Edufortech.V2i1.6168
Laili, I., Ganefri, & Usmeldi. (2019). Efektivitas Pengembangan E-Modul Project Based Learning Pada Mata Pelajaran Instalasi Motor Listrik. Jurnal Imiah Pendidikan Dan Pembelajaran, 3(3), 306–315. Https://Ejournal.Undiksha.Ac.Id/Index.Php/JIPP/Article/Download/21840/13513
Milovanovic, B., Djekic, I., Miocinovic, J., Djordjevic, V., Lorenzo, J. M., Barba, F. J., Mörlein, D., & Tomasevic, I. (2020). What Is The Color Of Milk And Dairy Products And How Is It Measured? Foods, 9(11), 1–17. Https://Doi.Org/10.3390/Foods9111629
Musra, N. I., Yasni, S., & Syamsir, E. (2021). Karakterisasi Keju Dangke Menggunakan Enzim Papain Komersial Dan Perubahan Fisik Selama Penyimpanan. Jurnal Teknologi Dan Industri Pangan, 32(1), 27–35. Https://Doi.Org/10.6066/Jtip.2021.32.1.27
Nugroho, P., Dwiloka, B., & Rizqiati, H. (2018). Rendemen, Nilai Ph, Tekstur, Dan Aktivitas Antioksidan Keju Segar Dengan Bahan Pengasam Ekstrak Bunga Rosella Ungu (Hibiscus Sabdariffa L.). Jurnal Teknologi Pangan, 2(1), 33–39.
Nurlaela, E. (2017). Daya Terima , Sifat Kimia Dan Kandungan Antioksidan ( Likopen Dan Beta. Sains Dan Teknologi Pangan, 2(1), 342–352
Permainy, A. S., & Widayaka, W. K. (2013). (2013). ( Effect Of Differences Rennet Of Protein And Fat Content In Soft Cheese Of. 1(April), 208–213.
Pramono Annisyah Pramitahayu. (2019). Pengaruh Penambahan Enzim Dari Sari Buah Nanas Dan Masa Inkubasi Yang Berbeda Terhadap Kualitas Kimia Dan Total Bakteri Asam Laktat Pada Curd Keju (Pp. 1–100).
Purwaningsih, I. (2017). Potensi Enzim Bromelin Sari Buah Nanas (Ananas Comosus L.) Dalam Meningkatkan Kadar Protein Pada Tahu. Jurnal Teknologi Laboratorium, 6(1), 39. Https://Doi.Org/10.29238/Teknolabjournal.V6i1.86
Putri, M. A., Pulungan, M. H., & Sukardi, S. (2020). Evaluasi Lama Fermentasi Terhadap Karakteristik Bawang Hitam Menggunakan Camion (Black Garlic Fermentation Machine). Jurnal Agroindustri, 10(2), 156–167. Https://Doi.Org/10.31186/J.Agroindustri.10.2.156-167
Raisanti, I. A. M., Putranto, W. S., & Badruzzaman, D. Z. (2022). Pengaruh Penambahan Monosodium Fosfat Pada Pembuatan Processed Cheese Dengan Koagulan Sari Nanas Terhadap Kadar Air, Rendemen, Dan Akseptabilitas. Jurnal Teknologi Hasil Peternakan, 3(1), 1. Https://Doi.Org/10.24198/Jthp.V3i1.39078
Sari, N. A., Sustiyah, A., & Legowo, A. M. (2014). Total Bahan Padat, Kadar Protein, Dan Nilai Kesukaan Keju Mozarella Dari Kombinasi Susu Kerbau Dan Susu Sapi. J. Aplikasi Teknologi Pangan, 3(4), 152–156.
Setyawardani, T., Sumarmono, J., & Dwiyanti, H. (2021). Preliminary Investigation On The Processability Of Low-Fat Herbal Cheese Manufactured With The Addition Of Moringa, Bidara, And Bay Leaves Extracts. IOP Conference Series: Earth And Environmental Science, 1012(1). Https://Doi.Org/10.1088/1755-1315/1012/1/012081
Sriutami, O., Hamzah, B., & Syafutri, M. I. (2020, December). Pengaruh Penambahan Susu Kedelai Dan Protexin Terhadap Karakteristik Keju Mozarella Susu Kerbau Rawa. In Seminar Nasional Lahan Suboptimal (No. 1, Pp. 761-772).
Surahman Nur, Surati, Ryan Rehalat, T. A. (2017). Jurnal Biology Science & Education 2017 SURHMAN NUR Dkk. 6(1), 84–93.
Suryani, N. A. (2023). Kualitas Kimia Keju Susu Sapi Dengan Pemakaian Enzim Bromelin Dari Buah Nanas (.
Thorning, T. K., Raben, A., Tholstrup, T., Soedamah-Muthu, S. S., Givens, I., & Astrup, A. (2016). Milk And Dairy Products: Good Or Bad For Human Health? An Assessment Of The Totality Of Scientific Evidence. Food And Nutrition Research, 60. Https://Doi.Org/10.3402/Fnr.V60.32527
USDA, U. (2013). National Nutrient Database For Standard Reference, Release 28. US Department Of Agriculture, Agricultural Research Service, Nutrient Data Laboratory.
Wahyuni, A. R. (2017). (2017). Penentuan Kadar Protein Tempe Berdasarkan Variasi Kemasan Dengan Menggunakan Metode Kjeldahl.
Wardhani, D. H., Jos, B., Abdullah, A., Suherman, S., & Cahyono, H. (2018). Effect Of Coagulants In Curd Forming In Cheese Making. Jurnal Rekayasa Kimia & Lingkungan, 13(2), 209–216. Https://Doi.Org/10.23955/Rkl.V13i2.12157
Widawati, L. (2018). (2018). Analisis Protein Kecap Ikan Belut(Monopterus Albus) Dengan Variasi Volume Ekstrak Nanas(Ananas Comosus). Agritepa: Jurnal Ilmu Dan Teknologi Pertanian, 5(2), 49-59., 372(2), 2499–2508.
Wijaya, J. C., & Yunianta, Y. (2015). Pengaruh Penambahan Enzim Bromelin Terhadap Sifat Kimia Dan Organoleptik Tempe Gembus (Kajian Konsentrasi Dan Lama Inkubasi Dengan Enzim). Jurnal Pangan Dan Agroindustri, 3(1), 96–106.
Wisaniyasa, N. W., & Prayekti, H. (2016). AGROTECHNO Pengaruh Penambahan Ekstrak Belimbing Wuluh ( Averrhoa Bilimbi L .) Terhadap Karakteristik Fisikokimia Keju Mozzarella Influences Of Addition Bilimbi ( Averrhoa Bilimbi L .) Extract On Psychochemical Characteristics Of Mozzarella Cheese Abstrak. Junal Ilmiah Teknologi Pertanian AGROTECHNO, 1(1), 37–45.
Wulandari, E. (2021). The Effect Of Strawberry (Fragaria Ananassa) Extract Concentration As Coagulant On Physical And Chemical Characteristic Fresh Cheese. Jurnal Ilmu Ternak Universitas Padjadjaran, 21(2), 117. Https://Doi.Org/10.24198/Jit.V21i2.36318
Yuliantoro, N. (2021). Inovasi Cheesecake Menggunakan Bahan Kacang Buncis Sebagai Pengganti Terigu. Media Wisata, 17(1). Https://Doi.Org/10.36276/Mws.V17i1.149
Anggraini, R. P., Hantoro, A., Rahardjo, D., Singgih, D. R., & Santosa, S. (2013). Pengaruh Level Enzim Bromelin Dari Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Rendemen Dan Kekenyalan Tahu Susu (The Effect Of Bromelin Enzyme Level From Ripe Pineapple On Making Milk Tofu Toward Sucrose Content And Elasticity Of Milk Tofu). Rizky Permata Anggraini Dkk/Jurnal Ilmiah Peternakan, 1(2), 507–513.
Anissa, D. D., & Dewi, R. K. (2021). Peran Protein: ASI Dalam Meningkatkan Kecerdasan Anak Untuk Menyongsong Generasi Indonesia Emas 2045 Dan Relevansi Dengan Al-Qur’an. Jurnal Tadris IPA Indonesia, 1(3), 427–435. Https://Doi.Org/10.21154/Jtii.V1i3.393
Basuki, K. H. (2021). Aplikasi Logaritma Dalam Penentuan Derajat Keasaman (Ph). Prosiding Diskusi Panel Nasional Pendidikan Matematika, 58, 29–38.
Budiman, S., Hadju, R., Siswosubroto, S. E., & Rembet, G. D. G. (2017). Pemanfaatan Enzim Rennet Dan Lactobacillus Plantarum Yn 1.3 Terhadap Ph, Curd Dan Total Padatan Keju. Zootec, 37(2), 321. Https://Doi.Org/10.35792/Zot.37.2.2017.16139
Cahyadi, W. 2018. Fermentasi Pangan Aplikasi Dan Teknologi. Manggu Makmur Tanjung Lestari. Kabupaten Bandung.
Codex Alimentarius. Milk And Milk Products. 2011. Second Edition. Food And Agriculture Organization Of The United Nations, World Health Organization. Rome.
Ernaningtyas, N., Wahjuningsih, S. B., & Haryati, S. (2020). Carrot Substitute (Daucus Carota L.) And Mocaf Flour (Modified Cassava Flour) On Physicochemical And Organoleptic Properties Of Dried Noodles. J. Food Tech And Agricultural Products, 15(2), 23–32.
Fauzia, N. (2016). Pembuatan Keju Krim Dari Kedelai Dengan Metode Pengasaman Langsung Menggunakan Asam Asetat (Kajian Konsentrasi Asam Asetat) (Doctoral Dissertation, Universitas Brawijaya).
Gul, O., Atalar, I., Mortas, M., & Dervisoglu, M. (2018). Rheological, Textural, Colour And Sensorial Properties Of Kefir Produced With Buffalo Milk Using Kefir Grains And Starter Culture: A Comparison With Cows’ Milk Kefir. International Journal Of Dairy Technology, 71(March), 73–80. Https://Doi.Org/10.1111/1471-0307.12503
Guna, F. P. G., Bintoro, V. P., & Hintono, A. (2020). Pengaruh Penambahan Tepung Porang Sebagai Penstabil Terhadap Daya Oles, Kadar Air, Tekstur, Dan Viskositas Cream Cheese. Jurnal Teknologi Pangan, 4(2), 88–92. Www.Ejournal-S1.Undip.Ac.Id/Index.Php/Tekpangan.
Handayani, M. N., & Wulandari, P. (2016). Pengaruh Penambahan Berbagai Jenis Susu Terhadap Karakteristik Soyghurt. Agrointek, 10(2), 62. Https://Doi.Org/10.21107/Agrointek.V10i2.2467
Hidayat, A. W. (2023). Proses Produksi Keju Mozzarella Di Cv Brawijaya Dairy Industry Malang.
Ihsan, R. Z., Cakrawati, D., Handayani, M. N., & Handayani, S. (2017). Penentuan Umur Simpan Yoghurt Sinbiotik Dengan Penambahan Tepung Gembolo Modifikasi Fisik. Edufortech, 2(1), 1–6. Https://Doi.Org/10.17509/Edufortech.V2i1.6168
Laili, I., Ganefri, & Usmeldi. (2019). Efektivitas Pengembangan E-Modul Project Based Learning Pada Mata Pelajaran Instalasi Motor Listrik. Jurnal Imiah Pendidikan Dan Pembelajaran, 3(3), 306–315. Https://Ejournal.Undiksha.Ac.Id/Index.Php/JIPP/Article/Download/21840/13513
Milovanovic, B., Djekic, I., Miocinovic, J., Djordjevic, V., Lorenzo, J. M., Barba, F. J., Mörlein, D., & Tomasevic, I. (2020). What Is The Color Of Milk And Dairy Products And How Is It Measured? Foods, 9(11), 1–17. Https://Doi.Org/10.3390/Foods9111629
Musra, N. I., Yasni, S., & Syamsir, E. (2021). Karakterisasi Keju Dangke Menggunakan Enzim Papain Komersial Dan Perubahan Fisik Selama Penyimpanan. Jurnal Teknologi Dan Industri Pangan, 32(1), 27–35. Https://Doi.Org/10.6066/Jtip.2021.32.1.27
Nugroho, P., Dwiloka, B., & Rizqiati, H. (2018). Rendemen, Nilai Ph, Tekstur, Dan Aktivitas Antioksidan Keju Segar Dengan Bahan Pengasam Ekstrak Bunga Rosella Ungu (Hibiscus Sabdariffa L.). Jurnal Teknologi Pangan, 2(1), 33–39.
Nurlaela, E. (2017). Daya Terima , Sifat Kimia Dan Kandungan Antioksidan ( Likopen Dan Beta. Sains Dan Teknologi Pangan, 2(1), 342–352
Permainy, A. S., & Widayaka, W. K. (2013). (2013). ( Effect Of Differences Rennet Of Protein And Fat Content In Soft Cheese Of. 1(April), 208–213.
Pramono Annisyah Pramitahayu. (2019). Pengaruh Penambahan Enzim Dari Sari Buah Nanas Dan Masa Inkubasi Yang Berbeda Terhadap Kualitas Kimia Dan Total Bakteri Asam Laktat Pada Curd Keju (Pp. 1–100).
Purwaningsih, I. (2017). Potensi Enzim Bromelin Sari Buah Nanas (Ananas Comosus L.) Dalam Meningkatkan Kadar Protein Pada Tahu. Jurnal Teknologi Laboratorium, 6(1), 39. Https://Doi.Org/10.29238/Teknolabjournal.V6i1.86
Putri, M. A., Pulungan, M. H., & Sukardi, S. (2020). Evaluasi Lama Fermentasi Terhadap Karakteristik Bawang Hitam Menggunakan Camion (Black Garlic Fermentation Machine). Jurnal Agroindustri, 10(2), 156–167. Https://Doi.Org/10.31186/J.Agroindustri.10.2.156-167
Raisanti, I. A. M., Putranto, W. S., & Badruzzaman, D. Z. (2022). Pengaruh Penambahan Monosodium Fosfat Pada Pembuatan Processed Cheese Dengan Koagulan Sari Nanas Terhadap Kadar Air, Rendemen, Dan Akseptabilitas. Jurnal Teknologi Hasil Peternakan, 3(1), 1. Https://Doi.Org/10.24198/Jthp.V3i1.39078
Sari, N. A., Sustiyah, A., & Legowo, A. M. (2014). Total Bahan Padat, Kadar Protein, Dan Nilai Kesukaan Keju Mozarella Dari Kombinasi Susu Kerbau Dan Susu Sapi. J. Aplikasi Teknologi Pangan, 3(4), 152–156.
Setyawardani, T., Sumarmono, J., & Dwiyanti, H. (2021). Preliminary Investigation On The Processability Of Low-Fat Herbal Cheese Manufactured With The Addition Of Moringa, Bidara, And Bay Leaves Extracts. IOP Conference Series: Earth And Environmental Science, 1012(1). Https://Doi.Org/10.1088/1755-1315/1012/1/012081
Sriutami, O., Hamzah, B., & Syafutri, M. I. (2020, December). Pengaruh Penambahan Susu Kedelai Dan Protexin Terhadap Karakteristik Keju Mozarella Susu Kerbau Rawa. In Seminar Nasional Lahan Suboptimal (No. 1, Pp. 761-772).
Surahman Nur, Surati, Ryan Rehalat, T. A. (2017). Jurnal Biology Science & Education 2017 SURHMAN NUR Dkk. 6(1), 84–93.
Suryani, N. A. (2023). Kualitas Kimia Keju Susu Sapi Dengan Pemakaian Enzim Bromelin Dari Buah Nanas (.
Thorning, T. K., Raben, A., Tholstrup, T., Soedamah-Muthu, S. S., Givens, I., & Astrup, A. (2016). Milk And Dairy Products: Good Or Bad For Human Health? An Assessment Of The Totality Of Scientific Evidence. Food And Nutrition Research, 60. Https://Doi.Org/10.3402/Fnr.V60.32527
USDA, U. (2013). National Nutrient Database For Standard Reference, Release 28. US Department Of Agriculture, Agricultural Research Service, Nutrient Data Laboratory.
Wahyuni, A. R. (2017). (2017). Penentuan Kadar Protein Tempe Berdasarkan Variasi Kemasan Dengan Menggunakan Metode Kjeldahl.
Wardhani, D. H., Jos, B., Abdullah, A., Suherman, S., & Cahyono, H. (2018). Effect Of Coagulants In Curd Forming In Cheese Making. Jurnal Rekayasa Kimia & Lingkungan, 13(2), 209–216. Https://Doi.Org/10.23955/Rkl.V13i2.12157
Widawati, L. (2018). (2018). Analisis Protein Kecap Ikan Belut(Monopterus Albus) Dengan Variasi Volume Ekstrak Nanas(Ananas Comosus). Agritepa: Jurnal Ilmu Dan Teknologi Pertanian, 5(2), 49-59., 372(2), 2499–2508.
Wijaya, J. C., & Yunianta, Y. (2015). Pengaruh Penambahan Enzim Bromelin Terhadap Sifat Kimia Dan Organoleptik Tempe Gembus (Kajian Konsentrasi Dan Lama Inkubasi Dengan Enzim). Jurnal Pangan Dan Agroindustri, 3(1), 96–106.
Wisaniyasa, N. W., & Prayekti, H. (2016). AGROTECHNO Pengaruh Penambahan Ekstrak Belimbing Wuluh ( Averrhoa Bilimbi L .) Terhadap Karakteristik Fisikokimia Keju Mozzarella Influences Of Addition Bilimbi ( Averrhoa Bilimbi L .) Extract On Psychochemical Characteristics Of Mozzarella Cheese Abstrak. Junal Ilmiah Teknologi Pertanian AGROTECHNO, 1(1), 37–45.
Wulandari, E. (2021). The Effect Of Strawberry (Fragaria Ananassa) Extract Concentration As Coagulant On Physical And Chemical Characteristic Fresh Cheese. Jurnal Ilmu Ternak Universitas Padjadjaran, 21(2), 117. Https://Doi.Org/10.24198/Jit.V21i2.36318
Yuliantoro, N. (2021). Inovasi Cheesecake Menggunakan Bahan Kacang Buncis Sebagai Pengganti Terigu. Media Wisata, 17(1). Https://Doi.Org/10.36276/Mws.V17i1.149
Picture in here are illustration from public domain image (License) or provided by the author, as part of their works
Published
2024-07-09
How to Cite
Ningrum, S., Prayitno, S. adi, & Yahya, A. T. (2024). Physicochemical Characteristics of Cream Cheese Based on Different Ratios of Bromelin Enzyme and Rennet Enzyme. Journal of Tropical Food and Agroindustrial Technology, 5(02), 42-51. https://doi.org/10.21070/jtfat.v5i02.1627
Issue
Section
Articles
Copyright (c) 2024 Sugiyati Ningrum, Sutrisno adi Prayitno, Achmad Tantowi Yahya
This work is licensed under a Creative Commons Attribution 4.0 International License.
