Kamilia, Marta Muthia (2019) Optimasi Konsentrasi Enzim Papain Dan Suhu Pemanasan Pada Pembuatan Dangke Dengan Metode Response Surface Methodology (Rsm). Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia memiliki beberapa produk olahan susu tradisional salah satunya yaitu dangke. Penggunaan koagulan getah pepaya dalam pembuatan dangke dirasa kurang efektif untuk perkembangan produk dangke dikarenakan getah pepaya mempunyai daya simpan yang tidak bertahan lama.Selain itu dangke yang dibuat pada usaha skala rumah tangga di Kabupaten Enrekang memiliki kualitas yang beragam dikarenakan banyaknya getah pepaya dan suhu pemanasan yang digunakan hanya berdasarkan pengalaman saja sehingga kualitas dangke yang diperoleh hanya didasarkan pada tekstur gumpalan serta rasa pahit yang dihasilkan.Alternatif pengganti koagulan getah pepaya yaitu menggunakan enzim papain yang telah banyak diperdagangkan sehingga daya simpannya lebih lama dan dapat digunakan berulang kali.Optimasi konsentrasi enzim papain dan suhu pemanasan pada pembuatan dangke diharapkan mampu memperbaiki kualitas dangke.Tujuan penelitian ini adalah mengetahui konsentrasi enzim papain serta suhu pemanasan yang optimal sehingga diperoleh dangke dengan kualitas dan penerimaan konsumen yang baik. Metode yang digunakan dalam penelitian ini adalah Response Surface Methodology (RSM) dengan rancang percobaan desain komposit terpusat.Penelitian ini menggunakan 2 faktor yaitu konsentrasi enzim papain dan suhu pemanasan. Konsentrasi enzim papain yang digunakan yaitu 0,1%; 0,3%; dan 0,5% dan suhu pemanasan yang digunakan yaitu 65ºC; 75ºC; dan 85ºC. Respon penelitian yaitu kadar protein, total padatan terlarut whey, kadar air dan rendemen dangke. Sampel yang telah diuji kemudian dipilih perlakuan yang optimal dan dilakukan verifikasi sebanyak 3 kali setelah itu hasilnya dilakukan perbandingan dengan dangke komersial.Kemudian sampel hasil solusi optimalviii dilanjutkan dengan uji organoleptik (warna, rasa, aroma dan tekstur) dengan metode Hedonic Scale Scoring dan data yang diperoleh dianalisis menggunakan uji non parametrik Wilcoxon. Berdasarkan hasil penelitian yang telah diperoleh, model yang tepat menggambarkan respon kadar protein, total padatan terlarut whey, dan rendemen dangke adalah model kuadratik, sedangkan model yang tepat untuk menggambarkan respon kadar air adalah model linier. Hasil solusi optimal yang diperoleh pada perlakuan konsentrasi enzim papain sebesar 0,21% dan suhu pemanasan sebesar 77,73 ºC memiliki nilai kadar protein sebesar 11,9294%, total padatan terlarut whey dangke sebesar 6,305210Brix dan rendemen sebesar 14,3457%. Tingkat kesukaan panelis terhadap dangke yang telah dibuat dari warna dangke diperoleh rerata skor penilaian sebesar 4,36 yang berarti netral, tekstur dangke diperoleh rerata skor penilaian sebesar 3,44 yang berarti agak tidak menyukai, rasa dangke diperoleh rerata skor penilaian sebesar 2,32 yang berarti tidak menyukai dan aroma dangke diperoleh rerata skor penilaian sebesar 4,36 yang berarti netral
English Abstract
Indonesia has several traditional dairy products, one of which is dangke. The use of papaya coagulant in making dangke is considered less effective for the development of dangke products because papaya latex has a shelf life that does not last long. In addition, dangke made in household scale businesses in Enrekang Regency has a variety of qualities due to the large amount of papaya latex and heating temperatures used only based on experience so that the quality of dangke obtained is only based on lumpy texture and the bitter taste produced. An alternative to papaya latex coagulant is to use the papain enzyme which has been widely traded so that its shelf life is longer and can be used repeatedly. Optimization of papain enzyme concentration and heating temperature in dangke making is expected to improve dangke quality. The purpose of this study was to determine the concentration of the papain enzyme and the optimal heating temperature in making dangke The purpose of this study was to determine the concentration of the papain enzyme and heating temperature as the optimal to obtain a quality and good consumer acceptance. The method used in this research is Response Surface Methodology (RSM) with experimental design centralized composite design. This study uses 2 factors, namely the concentration of the papain enzyme and the heating temperature. The concentration of the papain enzyme used was 0.1%; 0.3%; and 0.5% and the heating temperature used is 65ºC; 75ºC; and 85ºC. Research responses were protein content, total dissolved solids whey, moisture content and dangke yield. The samples that have been tested are then selected for the optimal treatment and verified 3 times after which the results are compared with commercial funds. Then thex sample of the optimal solution results is continued with the organoleptic test (color, taste, aroma and texture) with the Hedonic Scale Scoring method and the data obtained are analyzed using the non-parametric Wilcoxon. Based on the results of the research that has been obtained, the right model to describe the response of protein content, the total dissolved solids of whey, and the yield of dangke is a quadratic model, while the right model to describe the response of water content is a linear model. The optimal solution results obtained in the treatment of papain enzyme concentration of 0.21% and heating temperature of 77.73ºC has a protein content value of 11.93%, the total dissolved solids of whey dangke of 6.310Brix and yield of 14.44%. Then the level of panelists' preference for dangke that was made from the color dangke obtained a score of 4.36 (neutral), texture dangke obtained a score of 3.44 (somewhat disliked), a taste dangke obtained a score of 2.32 (dislike) and the flavour dangke obtained a score of 4.36 (neutral)
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/106/052002368 |
| Uncontrolled Keywords: | Dangke, Enzim Papain, Response Surface Methodology, Suhu Pemanasan, Dangke, Heating Temperature, Papain Enzyme, Surface Methodology Response |
| Subjects: | 600 Technology (Applied sciences) > 637 Processing dairy and related products > 637.1 Milk processing > 637.14 Processing specific forms of cow's milk |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 30 Jul 2020 02:07 |
| Last Modified: | 30 Jul 2020 02:07 |
| URI: | http://repository.ub.ac.id/id/eprint/181545 |
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