S. Komansilan, - (2021) The physicochemical characteristics and protein profile of cottage cheese produced by using crude bromelain enzyme extracted from ananas comosus. Current Research in Nutrition and Food Science, 9 (2). pp. 578-587.
Abstract
Pemanfaatan enzim alternatif untuk substitusi rennet dalam produksi keju menawarkan potensi yang menjanjikan untuk diversifikasi produk. Pada penelitian ini dilakukan evaluasi karakteristik fisikokimia dan profil protein keju cottage dengan menggunakan ekstrak kasar enzim bromelin dari Ananas comosus. Variabel yang diamati meliputi kadar protein, lemak, air, dan abu, serta rendemen keju cottage, tekstur, daya leleh dan profil protein. Penelitian dilakukan dengan rancangan acak lengkap dengan 3 konsentrasi bromelin yang berbeda yaitu 1,5% (K1); 3% (K2); dan 4,5% (K3) dan masing-masing ulangan sebanyak 4 kali. Data yang diperoleh dianalisis dengan analisis varians (ANOVA) dan dilanjutkan dengan uji Beda Nyata Terkecil (LSD) untuk mengukur perbedaan nyata, sedangkan profil protein keju cottage diamati dengan SDS-PAGE dan dianalisis secara deskriptif. Perbedaan konsentrasi enzim menunjukkan bahwa perbedaan konsentrasi bromelin memiliki perbedaan nyata (P<0,01) terhadap sifat fisikokimia keju cottage secara keseluruhan, dengan kandungan protein 11,50 hingga 12,64%; kadar lemak 2,13 hingga 5,21%; kadar air 56,01 sampai dengan 57,65%; dan kadar abu 0,59-1,68%. Keju cottage yang dihasilkan memiliki rendemen sebesar 8,46-10,62%; tekstur pada 3,67 hingga 3,81 N; dan daya leleh sebesar 1,89 hingga 2,82%, sedangkan pengamatan profil protein menunjukkan pita yang berbeda pada 4,58 hingga 160,47 kDa. Hasil penelitian menyimpulkan bahwa konsentrasi bromelain 3% menghasilkan keju cottage dengan sifat fisikokimia terbaik dalam penelitian ini, yaitu mengandung protein 12,64±0,43%, lemak 2,13±0,90%, air 56,06±0,22%, abu 0,59±0,38%, dengan tekstur keju 3,81±0,11 N dan daya leleh 282±0,13% dari total hasil 10,62±0,06%.
English Abstract
The utilization of an alternative enzyme for rennet substitution in cheese production offers promising potential for product diversification. In this research, the physicochemical characteristics and protein profile of cottage cheese made by using the crude extract of bromelain enzyme from Ananas comosus were evaluated. The observed variables include protein, fat, water, and ash content, as well as the cottage cheese yields, texture, meltability and protein profile. The research was conducted in a completely randomized design with 3 different bromelain concentrations at 1.5% (K1); 3% (K2); and 4.5% (K3) and each was replicated for 4 times. The obtained data were analyzed with analysis of variance (ANOVA) and followed with the Least Significant Difference (LSD) test to measure significant differences, while the protein profile of the cottage cheese was observed by using SDS-PAGE and analyzed descriptively. The different enzyme concentrations showed that the different bromelain concentrations had significant differences (P<0.01) to the overall physicochemical properties of the cottage cheese, with the protein content at 11.50 to 12.64%; fat content at 2.13 to 5.21%; water content at 56.01 to 57.65%; and ash content at 0.59 to 1.68%. The produced cottage cheese had yields at 8.46 to 10.62%; texture at 3.67 to 3.81 N; and meltability at 1.89 to 2.82%, while the protein profile observation showed different bands at 4.58 to 160.47 kDa. The research concludes that 3% bromelain concentration produces cottage cheese with the best physicochemical properties in this research, that contained 12.64±0.43% protein, 2.13±0.90% fat, 56.06±0.22% water, 0.59±0.38% ash, with cheese texture of 3.81±0.11 N and 282±0.13% meltability from a total yield of 10.62±0.06%.
| Item Type: | Article |
|---|---|
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 15 Dec 2021 06:55 |
| Last Modified: | 15 Dec 2021 06:55 |
| URI: | http://repository.ub.ac.id/id/eprint/187016 |
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