DanyPratamaWijayanto (2011) Kajian Mutu Enzyme Modified Cheese Bubuk Terenkapsulasi Menggunakan Gum Arab Ditinjau dari Kadar Air, Aktivitas Lipase, Protease, Efisiensi Mikroenkapsulasi, dan Retensi Flavour. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian dilaksanakan di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya Malang, Laboratorium Sentral Ilmu Hayati (LSIH), Laboratorium Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam (MIPA), Universitas Muhammadiyah Malang dan Laboratorium Kimia Organik Fakultas Matematika dan Ilmu Pengetahuan Alam (MIPA) Universitas Gadjah Mada Yogyakarta pada bulan Agustus sampai dengan Desember 2008. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan gum arab sebagai enkapsulat Enzyme Modified Cheese (EMC) ditinjau dari kadar air, aktifitas lipase, protease, efisiensi mikroenkapsulasi, dan retensi flavour. Materi yang digunakan adalah Keju Gouda yang belum matang, ekstrak kasar enzim lipase, ekstrak kasar enzim protease, dan gum arab sebagai enkapsulat. Metode yang digunakan adalah percobaan menggunakan rancangan acak lengkap (RAL). Perlakuan dalam penelitian adalah penambahan bahan gum arab (G0: tanpa penambahan gum arab, G1: gum arab 3 %, G2: gum arab 6 %). Variabel yang diukur adalah kadar air, aktivitas lipase, protease, efisiensi mikroenkapsulasi EMC,dan retensi flavour. Data yang diperoleh dari pengujian kadar air, aktivitas lipase, protease, dan efisiensi mikroenkapsulasi ditabulasi berdasarkan model analisis varian (ANOVA). Apabila terdapat perbedaan maka dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Sedangkan data yang diperoleh dari pengujian retensi flavour dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan bahan gum arab memberikan pengaruh perbedaan yang sangat nyata (P<0,01) terhadap kadar air, aktivitas enzim lipase, dan efisiensi mikroenkapsulasi. Penambahan bahan gum arab memberikan perbedaan yang tidak nyata terhadap aktivitas enzim protease. Rata-rata kadar air EMC pada perlakuan G0, G1 dan G2 adalah 4,14 %; 3,71 %; dan 1,80 %. Rata-rata aktivitas enzim lipase sebesar 239,58 U/l; 523,50 U/l; dan 476,52 U/l. Rata-rata aktivitas enzim protease sebesar 2442,88 U/l; 4787,74 U/l; dan 4960,27U/l. Rata-rata efisiensi mikroenkapsulasi sebesar 96,71 %; 99,85 %; dan 98,91 %. Flavour EMC sebelum dikeringkan lebih banyak mengandung senyawa non-volatile jika dibandingkan dengan EMC sesudah dikeringkan. Kesimpulan dari penelitian ini adalah penambahan gum arab sebagai bahan enkapsulat pada EMC bubuk dapat menurunkan nilai kadar air. Nilai efisiensi mikroenkapsulasi, aktivitas enzim lipase dan protease mengalami peningkatan dengan semakin banyaknya penambahan gum arab. Flavour EMC sebelum dikeringkan lebih banyak mengandung senyawa non volatil dibandingkan dengan sesudah dikeringkan. Berdasarkan hasil penelitian yang telah dilakukan, dapat disarankan penambahan gum arab sebesar 3 %.
English Abstract
The purpose of this study was to investigate the effect of gum arabic as the material used for encapsulation of Enzyme Modified Cheese (EMC) in terms of water content, lipase and protease activity, microencapsulation efficiency, and flavour retention. The material used in this study was unripened gouda cheese, lipase enzyme crude extract, protease enzyme crude extract, and gum arabic. The experiment was using completely randomized design (CRD) with adding the gum arabic treatment (G0: without the addition of gum arabic, G1: 3 % gum arabic, G2: 6 % gum arabic). The measured variables were water content, lipase and protease activity, EMC microencapsulation efficiency and flavour retention. The data which was obtained from testing the water content, lipase and protease activity, microencapsulation efficiency was tabulated based on the Model Analysis of Variance (ANOVA). In case of differentiation, Least Significant Difference Test (LSD) would be proceeded. However, the data which was obtained from flavour retention test was analyzed descriptively. As a result of the experiment, the addition of gum arabic brought a significant influence (P<0,01) to the water content, lipase activity, and the microencapsulation efficiency. However, it did not bring a significant influence to protease activity. The average of water content in the treatment of EMC G0, G1 and G2 were 4.14 %, 3.71 %, and 1.80 %. The average of lipase activity = 239.58 U/l, 523.50 U/l, and 476.52 U/l. The average of protease activity = 2442.88 U/l, 4787.74 U/l, and 4960.27 U/l. The average of microencapsulation efficiency = 96.71 %, 99.85 %, and 98.91 %. EMC flavour before being dried contains more non-volatile compounds compared to dried EMC. The conclusion of this research was adding the gum arabic as an encapsulation ingredient on EMC powder could reduce the value of water content. Adding the number of gum arabic oppositely increased the value of lipase and protease activity, and microencapsulation efficiency. Compare to the dried one, undried EMC flavour contain more non-volatile.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2011/4/051100939 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Unnamed user with email heriprayitno@ub.ac.id |
| Date Deposited: | 16 Mar 2011 10:24 |
| Last Modified: | 20 Oct 2021 21:51 |
| URI: | http://repository.ub.ac.id/id/eprint/136657 |
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