Setyaningsih, Wiwit and Nimas Mayang Sabrina Sunyoto, STP, MP, PhD and Sakunda Anggarini, STP, MP, MSc, PhD (2023) Alternatif Koagulan Susu Berbasis Mikroba sebagai Substitusi Rennet dari Rumen Sapi pada Produksi Keju: Tinjauan Literatur Sistematis. Sarjana thesis, Universitas Brawijaya.
Abstract
Keju merupakan salah satu produk susu yang bernilai gizi tinggi, jenisnya beragam, serta dapat disimpan untuk waktu yang lama sehingga digemari masyarakat. Kebutuhan keju nasional berdasarkan BPS Dirjen Peternakan (2019) yaitu sebesar 36.793,704 ton/tahun. Produksi keju dunia juga mengalami peningkatan rata-rata 1,78%/tahun. Pada produksi keju terdapat enzim yang berperan penting yaitu rennet yang sumbernya terbatas. Oleh karena itu, diperlukan alternatif koagulan yang mengandung enzim protease sebagai substitusi enzim rennet. Penelitian berbentuk tinjauan sistematis ini bertujuan untuk membandingkan dan menganalisis karakteristik spesies mikroba penghasil enzim protease, karakteristik protease yang dihasilkan, serta pengaruhnya terhadap karakteristik fisikokimia dan sensoris keju yang dihasilkan. Metode yang digunakan pada penelitian ini yaitu tinjauan sistematis (systematic literature review) dengan cara mengumpulkan data sekunder berupa hasil penelitian-penelitian terdahulu terkait dengan alternatif koagulan dari mikroba pada produksi keju. Penelitian dimulai dengan menentukan tujuan menggunakan teknik PICOC (Population – Intervention – Comparison – Outcomes – Context). Selanjutnya, pengumpulan literatur pada database dengan pendekatan PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis). Kemudian, literatur terpilih akan dianalisis dengan cara membandingkan dan mencari korelasi antar literatur untuk menjawab rumusan masalah. Hasil yang diperoleh dari 13 literatur berupa rasio MCA/PA yang dihasilkan oleh Bacillus licheniformis BL312, Bacillus stearothermophilus, Aspergillus flavus, Rhizomucor miehei, Saccharomyces cerevisiae, Aspergillus niger FFB1, Mucor circinelloides, Aspergillus oryzae DRDFS13, Bacillus subtilis SMDFS 2B, Mucor miehei NRRL 3420, Bacillus amyloliquefaciens, dan Lactobacillus delbrueckii memiliki memiliki nilai bervariasi yaitu 9,2; 9; 4,25; 864,44; 14,36; 1,15; 0,32; 238,76; dan 25,75. Keseluruhan karakteristik fisikokimia dan sensoris keju menunjukkan bahwa hasil yang diperoleh pada sampel literatur dapat diterima jika dibandingkan dengan enzim rennet. Tinjauan sistematis lebih lanjut untuk menganalisis pengaruh faktor lain diperlukan agar penggunaan protease sebagai alternatif substitusi enzim rennet sapi akan lebih maksimal.
English Abstract
Cheese is one of the dairy products that has high nutritional value, has various types, and can be stored for a long time so that it is popular. According to BPS Director General of Animal Husbandry (2019), the national need for cheese is 36,793.704 tons/year. World cheese production has also experienced an average increase of 1.78%/year. In cheese production, there is an enzyme that plays an important role, namely rennet, which has a limited source. Therefore, an alternative coagulant containing protease enzyme is needed as a substitute for the rennet enzyme. This research in the form of a systematic review aims to compare and analyze the characteristics of various microbial species that produce protease enzymes, the characteristics of proteases produced, and their effect on the physicochemical and sensory attributes in cheese production. The method used in this study is a systematic literature review by collecting secondary data in the form of the results of previous studies related to alternative coagulants from microbes in cheese production. The research begins by determining the objectives using the PICOC (Population – Intervention – Comparison – Outcomes – Context) technique. Furthermore, collecting literature on the database with the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) approach. Then, the selected literature will be analyzed by comparing and looking for correlations between literature to answer the problem formulation. The results obtained from 13 literatures in the form of MCA/PA ratios produced by Bacillus licheniformis BL312, Bacillus stearothermophilus, Aspergillus flavus, Rhizomucor miehei, Saccharomyces cerevisiae, Aspergillus niger FFB1, Mucor circinelloides, Aspergillus oryzae DRDFS13, Bacillus subtilis SMDFS 2B, Mucor miehei NRRL 3420, Bacillus amyloliquefaciens, and Lacillus amyloliquefaciens has various values, namely 9.2; 9; 4.25; 864.44; 14.36; 1.15; 0.32; 238.76; and 25.75. The overall physicochemical and sensory characteristics of the cheese indicate that the results obtained in the literature samples are acceptable when compared with the rennet enzyme. Further systematic review to analyze the influence of other factors is needed so that the use of protease as an alternative to the bovine rennet enzyme substitution will be maximized.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100064 |
| Uncontrolled Keywords: | Keju, koagulan mikroba, substitusi rennet, Systematic Literature Review, Cheese, microbial coagulant, rennet substitution, Systematic Literature Review. |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 22 May 2023 03:54 |
| Last Modified: | 22 May 2023 03:54 |
| URI: | http://repository.ub.ac.id/id/eprint/199997 |
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