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ARMY PERMAINY

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Abstrak (Bhs. Indonesia)

Penggunaan rennet pada pembuatan keju akan mempengaruhi kadar protein dan kadar lemak keju yang dihasilkan. Penelitian ini bertujuan untuk mengkaji pengaruh dosis rennet terhadap kadar protein dan kadar lemak keju dari susu sapi yang dihasilkan. Materi penelitian yang digunakan adalah 25 liter susu sapi segar yang diambil dari Experimental Farm Universitas Jenderal Soedirman, 1 paket microbial rennet (Marschall rennet), starter bakteri komersial (Yogourtmet) yang berisi Streptococcus thermophillus, Lactobacillus bulgaricus, dan Lactobacillus achidophilus. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 5 ulangan. Perlakuan yang diberikan yaitu pemberian rennet sebanyak 5 mg/lt (R1), pemberian rennet sebanyak 10 mg/lt (R2), pemberian rennet sebanyak 15 mg/lt (R3), pemberian rennet sebanyak 20 mg/lt (R4) dan pemberian rennet sebanyak 25 mg/lt (R5). Rataan kadar protein tertinggi pada perlakuan R2 sebesar 22,93%, sedangkan kadar protein terendah diperoleh dari perlakuan R5 sebesar 20.44%. Rataan kadar lemak tertinggi diperoleh dari perlakuan R1 sebesar 9,132%, sedangkan kadar lemak terendah diperoleh dari perlakuan R5 sebesar 8,152%. Pemberian dosis rennet 5-10 mg menghasilkan kadar protein yang lebih tinggi dibandingkan dengan pemberian dosis rennet 15-25 mg, sedangkan pemberian dosis rennet 5-15 mg menghasilkan kadar lemak lebih tinggi dibandingkan pemberian dosis rennet 20-25mg.

Abtrak (Bhs. Inggris)

The use of rennet in cheese making will affect the levels of protein and fat content of cheese produced. The research was purposed to evaluate the effect of rennet doses on protein and fat contents in soft cheese of dairy milk. The research material used were 25 litters of Dairy fresh milk which was taken from experimental farm Jendral Soedirman Univesity, a pack of microbial rennet (Marshal rennet), commercial bacteria staeter, (Yogurtmet) which contained of Streptococcus therrmophillus, Lactobacillus bulgaricus, and Lactobacillus acidophilus. The method used was an exprerimental method using completely Randomized Design (CRD) with 5 treatments and each treatments was replicated 5 times. The treatment used were utilization of rennet 5mg/lt (R1), ulization of rennet 10mg/lt (R2), ulization of rennet 15mg/lt (R3), ulization of rennet 20mg/lt (R4), utilization of rennet 25mg/lt (R5). The highest protein content was found in R2 that was 22,93%, but the lowest was found in R5 that was 20,44%. The highest fat content was found in R1 that was 9,131%, but the lowest was found in R5 that was 8,152%. Rennet  dose  5-10 mg produces a higher protein content with rennet doses 15-25 mg, while the 5-15 mg dose rennet produces a higher fat content than rennet dosing 20-25 mg.

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