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TSANIYAH FADHILAH SUKRESNA

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Abstrak (Bhs. Indonesia)

Penelitian dengan judul “Pengaruh Enzim Protease Nabati yang Berbeda sebagai Penggumpal terhadap Tekstur, Kadar Air, dan Aktivitas Air Keju Segar dari Susu Sapi” dilaksanakan pada tanggal 26 September sampai 14 Oktober 2023 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Tujuan dari penelitian tersebut adalah untuk membandingkan rennet hewani dengan berbagai jenis enzim protease nabati dalam memengaruhi tekstur, kadar air, dan aktivitas air keju segar susu sapi. Metode penelitian meliputi materi penelitian yang digunakan terdiri atas 20.000 g susu sapi segar, 0,2 g bakteri mesofilik, 4 g CaCl2, rennet hewani 4 g, ekstrak nanas 80 g, ekstrak pepaya 80 g, ekstrak carica 80 g, dan ekstrak jahe merah 80 g. Penelitian dilakukan secara eksperimental menggunakan rancangan penelitian berupa Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan meliputi P0:  rennet hewani 1%, P1: ekstrak nanas 2%, P2: ekstrak papaya 2%, P3: ekstrak carica 2%, dan P4: ekstrak jahe merah 2%. Variabel yang diamati adalah tekstur (hardness), kadar air, dan aktivitas air (aw). Data dianalisis dengan analisis variansi dan uji lanjut Beda Nyata Jujur (BNJ). Hasil analisis menunjukkan bahwa penggunaan enzim protease nabati yang berbeda sebagai penggumpal dapat menghasilkan kadar air, dan aktivitas air keju yang relatif sama namun tekstur (hardness) keju yang dihasilkan berbeda. Rata-rata hardness keju segar susu sapi adalah 123,17 ± 8,14 gf dengan kisaran nilai antara 68,32 – 167,54 gf, rata-rata kadar air sebesar 47,44% ± 4,91, dan rata-rata aw yaitu 0,822 ± 0,01. Kesimpulan yaitu ekstrak pepaya menghasilkan keju dengan tekstur yang paling lunak sedangkan keju dengan ekstrak jahe merah bertekstur paling keras. Ekstrak nanas dapat menjadi salah satu enzim protease nabati yang memiliki sifat terbaik berdasarkan tekstur yang sama dengan keju yang dibuat dengan rennet hewani. Penggunaan ekstrak nanas, pepaya, carica, dan jahe merah menghasilkan keju segar dengan kadar air dan aw yang relatif sama dengan keju dengan rennet hewani.

Abtrak (Bhs. Inggris)

Research entitled "The Effect of Different Plant Protease Enzymes as Coagulant on Texture, Moisture Content, and Water Activity of Fresh Cheese from Cow's Milk" was held from 26 September to 14 October 2023 at Laboratory of Animal Products Technology, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto. The purpose of this research was to compare animal rennet with various types of plant protease enzymes in influencing the texture, moisture content and water activity of fresh cow's milk cheese. The methods include the research material used consisting of 20,000 g of fresh cow's milk, 0.2 g of mesophilic bacteria, 4 g of CaCl2, 4 g of animal rennet, 80 g of pineapple extract, 80 g of papaya extract, 80 g of carica extract, and 80 g of red ginger extract. The research was carried out experimentally using a research design in the form of a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given include P0: 1% animal rennet, P1: 2% pineapple extract, P2: 2% papaya extract, P3: 2% carica extract, and P4: 2% red ginger extract. The variables observed were texture (hardness), moisture content, and water activity (aw). Data were analyzed using analysis of variance and the Honestly Significant Difference (HSD) test. The results of the analysis show that the use of different plants protease enzyme as coagulating agents can produce relatively the same moisture content and water activity of the cheese but the texture (hardness) of the cheese is different. The average hardness of fresh cow's milk cheese is 123.17 ± 8.14 gf with a value range between 68.32 – 167.54 gf, the average moisture content of 47.44% ± 4.91, and the average aw is 0.822 ± 0.01. In conclusion, papaya extract produces cheese with the softest texture, while cheese with red ginger extract has the hardest texture. Pineapple extract can be one of the plant protease enzymes that has the best characteristic based on the similarity in texture to cheese made with animal rennet. The use of pineapple, papaya, carica and red ginger extracts produces fresh cheese with moisture content and aw that is relatively the same as cheese with animal rennet.

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