https://jtfat.umsida.ac.id/index.php/jtfat <p>Focus in this journal to communicating the results of research of professors, teachers, practitioners, and scientists in the field of food, food processing technology and agricultural industrial technology.</p> <p>Scope in this journal is:</p> <ol> <li class="show">Food processing technology / agricultural products</li> <li class="show">Food &amp; nutrition</li> <li class="show">Food chemistry</li> <li class="show">Food microbiology</li> <li class="show">Post-harvest technology</li> <li class="show">Food biotechnology</li> <li class="show">Food sensory evaluation</li> <li class="show">Agricultural industrial technology</li> </ol> <p>&nbsp;</p> en-US jtfat@umsida.ac.id (adminjtfat) editor@umsida.ac.id (Pengembangan Publikasi Ilmiah) Tue, 09 Jul 2024 00:00:00 +0000 OJS 3.1.2.0 http://blogs.law.harvard.edu/tech/rss 60 https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1627 <p><em>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.</em></p> Sugiyati Ningrum, Sutrisno adi Prayitno, Achmad Tantowi Yahya Copyright (c) 2024 Sugiyati Ningrum, Sutrisno adi Prayitno, Achmad Tantowi Yahya https://creativecommons.org/licenses/by/4.0 https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1627 Tue, 09 Jul 2024 00:00:00 +0000