Adrian, Muhamad Tommy (2014) Eksplorasi Buah Mengkudu (Morinda citrifolia L) Untuk Produksi Enzim Protease Dan Potensinya Sebagai Bahan Pengganti Rennet Pada Industri Keju. Sarjana thesis, Universitas Brawijaya.
Abstract
Keju merupakan produk susu yang bergizi tinggi karena kandungan proteinnya yang cukup tinggi. Pada umumnya keju dibuat dari susu sapi dengan proses penggumpalan menggunakan enzim rennet yang diperoleh dari lambung anak sapi yang harganya semakin hari semakin mahal karena sulit didapat. Penelitian ini dimaksudkan untuk dapat memanfaatkan enzim protease dari buah mengkudu sebagai pengganti enzim rennet pada proses pembuatan keju. Proses pembuatannya dengan menggunakan cara ekstraksi mengkudu yang dihomogenisasi menggunakan blender dan ditambah stabilisator dengan Sembilan perlakuan. Perlakuan penambahan stabilisator terbaik didapatkan pada penambahan asam askorbat 0,3% dan EDTA 15mM dengan aktivitas spesifik 1,67U/mg. Enzim protease tersebut lalu dilakukan pemurnian sederhana dan karakterisasi. Tahapan kedua yaitu pembuatan keju dengan tiga perlakuan penambahan protease (0,02%; 0,04% dan 0,06%). Karakteristik keju yang mendekati keju menggunakan rennet yaitu dengan penambahan protease mengkudu dengan konsentrasi 0,06%. Hasil yang didapatkan yaitu kadar air 51,77%; kadar protein 29,30 mg; kadar lemak 17,98% dan rendemen 10,86. Penelitian dilakukan di laboratorium menggunakan gelas beker sebagai tempat penggumpal susu dengan penambahan enzim protease dari buah mengkudu pada suhu serta konsentrasi enzim protease yang divariasikan sehingga diperoleh hasil yang terbaik.
English Abstract
Cheese is dairy products being nourishing high because the content of the proteins which is quite high.In general cheese are made from milk a cow with the process of coagulation using an enzyme rennet obtained from the stomach of a calf in which the price is getting expensive because it is difficult yet available.This research intended to take advantage of the fruit of an enzyme protease fruit noni as a substitute for an enzyme rennet to the process of making cheese. Making process by using the way the extraction of fruit noni who been homogenized using a blender plus a stabilizer with nine treatment.Treatment the addition of a stabilizer best obtained on the addition of ascorbic acid 0.3 % and edta 15mm with the activity specif 1,67u / mg.An enzyme of proteases ago was done the purification of the simple and characterization.The second stage of three treatment that is making cheese with the addition of protease ( 0.02 %; 00.04 % and 0,06 % ). Characteristic of cheese approximating cheese using rennet namely by the addition of protease fruit noni by concentration of the 0,06 %.The result obtained namely the water level 51,77 %; levels of a protein 29,30 mg; levels of fat 17,98 % and rendemen 10,86.Research is done in laboratories using glass beker as a place of coagulant milk by the addition of an enzyme protease from the fruit noni at a temperature and the concentration of an enzyme of proteases that varied in order to obtain the result of the best.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/391/051406389 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 17 Oct 2014 08:17 |
| Last Modified: | 10 Nov 2021 07:42 |
| URI: | http://repository.ub.ac.id/id/eprint/149797 |
![[thumbnail of 3._LEMBAR_PERSETUJUAN_&_PENGESAHAN.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
3._LEMBAR_PERSETUJUAN_&_PENGESAHAN.pdf Restricted to Registered users only Download (1MB) |
|
Text
6._KATA_PENGANTAR.pdf Restricted to Registered users only Download (1MB) |
|
Text
2._COVER_SKRIPSI_2.pdf Restricted to Registered users only Download (1MB) |
|
Text
1._COVER_SKRIPSI_1.pdf Restricted to Registered users only Download (1MB) |
|
Text
4._RIWAYAT_HIDUP,_HALAMAN_PERUNTUKAN,_PERNYATAAN_KEASLIAN_SK.pdf Restricted to Registered users only Download (1MB) |
|
Text
5._RINGKASAN_&_SUMMARY.pdf Restricted to Registered users only Download (1MB) |
|
Text
7._DAFTAR_ISI.pdf Restricted to Registered users only Download (1MB) |
|
Text
BAB_3_METODE_PENELITIAN.pdf Restricted to Registered users only Download (1MB) |
|
Text
BAB_1_PENDAHULUAN.pdf Restricted to Registered users only Download (1MB) |
|
Text
BAB_4_HASIL_DAN_PEMBAHASAN.pdf Restricted to Registered users only Download (1MB) |
|
Text
BAB_2_TINJAUAN_PUSTAKA.pdf Restricted to Registered users only Download (2MB) |
|
Text
BAB_5_KESIMPULAN_DAN_SARAN.pdf Restricted to Registered users only Download (1MB) |
|
Text
DAFTAR_PUSTAKA.pdf Restricted to Registered users only Download (1MB) |
|
Text
LAMPIRAN.pdf Restricted to Registered users only Download (2MB) |
Actions (login required)
 |
View Item |