Aprilianty, Aurelia and Dr. Abdul Manab, S.Pt., MP. and Dr. Khothibul Umam Al Awwaly, S.Pt., M.Si. (2023) Kajian Proteomik Ekstrak Biji Kelor (Moringa Oleifera) Dengan Metode Fmase (Focused Microwave-Assisted Soxhlet Extraction) Sebagai Koagulan Keju Mozzarella. Magister thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mendapatkan koagulan ekstrak biji kelor dengan metode FMASE terbaik ditinjau dari analisis profil protein, kadar protein terlarut, MCA, CA dan rasio MCA/CA. Penelitian Tahap II bertujuan untuk mendapatkan keju Mozzarella dengan koagulan ekstrak biji kelor terbaik berdasarkan tekstur, meltability, stretchability, free oil, waktu koagulasi dan analisis proteomik. Materi yang digunakan dalam penelitian ini yaitu ekstrak biji kelor dan keju Mozzarella. Metode yang digunakan dalam penelitian ini merupakan metode eksperimen dengan Rancangan Acak Lengkap pada dua tahapan penelitian, masing-masing terdiri dari 4 perlakuan dengan 3 kali pengulangan. Perlakuan penelitian tahap I terdiri, P0: ekstraksi biji kelor dengan metode maserasi selama 2 x 48 jam, P1: metode FMASE selama 6 menit, P2: 9 menit, P3: 12 menit. Perlakuan penelitian tahap II terdiri, P0: penggunaan koagulan calf rennet sebanyak 0,025%, P1: ekstrak biji kelor sebanyak 0,5%, P2: 1% dan P3: 1,5%. Data yang diperoleh dari seluruh tahap penelitian dianalisis dengan analisis ragam, apabila terdapat perbedaan dilakukan uji jarak berganda Duncan dan untuk penentuan perlakuan terbaik dilakukan uji indeks efektivitas. Hasil penelitian tahap I menunjukkan lama waktu ekstraksi biji kelor dengan metode FMASE memberikan perbedaan yang sangat nyata (P<0,01) terhadap kadar protein terlarut, MCA, CA dan rasio MCA/CA. Uji indeks efektivitas dihasilkan perlakuan terbaik pada ekstraksi biji kelor dengan metode FMASE selama 6 menit. Hasil penelitian tahap II menunjukkan perbedaan konsentrasi penggunaan koagulan ekstrak biji kelor memberikan perbedaan yang sangat nyata (P<0,01) terhadap tekstur, meltability, stretchability, elasticity, free oil dan waktu koagulasi keju Mozzarella. Penggunaan koagulan ekstrak biji kelor sebanyak 0,5% menghasilkan keju Mozzarella terbaik dengan profil protein yang teridentifikasi sebanyak 14 senyawa aktif, nilai tekstur 13,93 N, meltability 36,77 mm, stretchability 2,47 1/N, elasticity 22,22%, free oil 44,58% dan waktu koagulasi 12,50 menit. Hasil penelitian dapat disimpulkan bahwa ekstrak biji kelor dapat dijadikan sebagai koagulan alternatif pengganti calf rennet dalam pembuatan keju Mozzarella agar terpenuhinya permintaan dari beberapa konsumen terkait isu keagamaan dan keamanan pangan.
English Abstract
This study aims to obtain the best coagulant of Moringa oleifera seeds extracted by the FMASE method in terms of protein profile analysis, dissolved protein content, MCA, CA and MCA/CA ratio. Phase II of the study aimed to obtain Mozzarella cheese with the best Moringa oleifera seeds extract coagulant based on texture, meltability, stretchability, oil free, coagulation time and proteomic analysis. The materials used in this study were Moringa oleifera seeds extract and Mozzarella cheese. The method used in this study was an experimental method with a completely randomized design at two stages of the study, each consisting of 4 treatments with 3 repetitions. The treatment of the first phase of the study consisted of, P0: extraction of Moringa oleifera seeds by maceration method for 2 x 48 hours, P1: FMASE method for 6 minutes, P2: 9 minutes, P3: 12 minutes. Phase II research treatment consisted, P0: use of 0.025% calf rennet coagulant, P1: 0.5% Moringa oleifera seeds extract, P2: 1% and P3: 1.5%. Data obtained from all stages of the study were analyzed by analysis of variance. If there were differences, Duncan's multiple range test was carried out and to determine the best treatment, an effectiveness index test was carried out. The results of the first phase of the study showed that the extraction time of Moringa oleifera seeds using the FMASE method gave a very significant difference (P<0.01) to the dissolved protein content, MCA, CA and the MCA/CA ratio. The effectiveness index test resulted in the best treatment of Moringa oleifera seeds extraction using the FMASE method for 6 minutes. The results of the second phase of the study showed that the different concentrations of coagulant use of Moringa oleifera seeds extract made a very significant difference (P<0.01) to the texture, meltability, stretchability, elasticity, free oil and coagulation time of Mozzarella cheese. The use of Moringa oleifera seeds extract coagulant as much as 0.5% produced the best Mozzarella cheese with identified protein profiles of 14 active compounds, texture value 13.93 N, meltability 36.77 mm, stretchability 2.47 1/N, elasticity 22.22% , free oil 44.58% and coagulation time 12.50 minutes. The results of the study can be concluded that Moringa oleifera seeds extract can be used as an alternative coagulant to replace calf rennet in the manufacture of Mozzarella cheese to fulfill requests from several consumers related to religious issues and food safety..
Other obstract
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| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0423050026 |
| Uncontrolled Keywords: | Moringa oleifera seeds, FMASE, Moringa oleifera seeds extract, coagulant, Mozzarella cheese |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | S2/S3 > Magister Ilmu Ternak, Fakultas Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 13 Sep 2023 04:23 |
| Last Modified: | 13 Sep 2023 04:23 |
| URI: | http://repository.ub.ac.id/id/eprint/202899 |
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Text (DALAM MASA EMBARGO)
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