Artikel Ilmiah : D1A019170 a.n. ARIYA WAHYUDI SAPUTRA
| NIM | D1A019170 |
|---|---|
| Namamhs | ARIYA WAHYUDI SAPUTRA |
| Judul Artikel | PENGARUH EKSTRAK BUAH PEPAYA DAN NANAS SEBAGAI ENZIM PROTEASE TERHADAP TEKSTUR, KADAR AIR DAN AKTIVITAS AIR KEJU SEGAR DARI SUSU SAPI |
| Abstrak (Bhs. Indonesia) | Penelitian berjudul “Pengaruh Ekstrak Buah Pepaya dan Nanas Sebagai Enzim Protease Terhadap Tekstur, Kadar Air dan Aktivitas Air (aw) Keju Segar Dari Susu Sapi” dilaksanakan pada tanggal 26 September sampai dengan 14 Oktober 2023 bertempat di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman. Tujuan penelitian untuk membandingkan tekstur, kadar air, aktivitas air yang menggunakan ekstrak buah pepaya dan nanas dengan rennet dalam pembuatan keju serta menentukan enzim protease asal buah yang menghasilkan tekstur kadar air dan aktivitas air keju yang terbaik. Materi penelitian yang digunakan yaitu 24.000 gram susu sapi segar, 4 gram rennet hewani, 300 gram ekstrak papaya, 300 gram ekstrak nanas, 0,24 gram bakteri mesofilik (Lactococcus lactis), dan 4,8 gram CaCl2. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 4 ulangan serta uji lanjut Beda Nyata Jujur (BNJ). Perlakuan penelitian meliputi, P0 = penambahan rennet sebagai kontrol, P1 = penambahan ekstrak papaya 100%, P2 = penambahan ekstrak nanas 100%, P3 = penambahan ekstrak pepaya 50% : ekstrak nanas 50%, P4 = penambahan ekstrak papaya 70% : ekstrak nanas 30%, P5 = penambahan ekstrak papaya 30% : ekstrak nanas 70%. Berdasarkan hasil analisis variansi menunjukkan berpengaruh sangat nyata (P<0,01) pada variabel tekstur (hardness), tidak berpengaruh nyata (P>0,05) pada variabel kadar air dan aktivitas air (aw). Rata-rata tesktur (hardness) keju segar 124,82 ± 4,19 gf, rata-rata kadar air 48,72% ± 6,84, dan rata-rata aktivitas air 0,821 ± 0,001. Kesimpulan penelitian, penggunaan ekstrak buah pepaya dan nanas menghasilkan pengaruh terhadap tekstur (hardness), tetapi tidak berpengaruh terhadap kadar air dan aktivitas air (aw). |
| Abtrak (Bhs. Inggris) | The research entitled "Effect of Papaya and Pineapple Fruit Extracts as Protease Enzymes on the Texture, Moisture Content and Water Activity (aw) of Fresh Cheese from Cow's Milk" was conducted from 26 September to 14 October 2023 at the Laboratory of Animal Products Technology, Faculty of Animal Science, Jenderal Soedirman University. The purpose of the study was to compare the texture, water content, water activity using papaya and pineapple fruit extracts with rennet in cheese making and determine the protease enzyme from the fruit that produces the best texture of water content and water activity of cheese. The research materials used were 24.000 grams of fresh cow's milk, 4 grams of animal rennet, 300 grams of papaya extract, 300 grams of pineapple extract, 0.24 grams of mesophilic bacteria (Lactococcus lactis), and 4.8 grams of CaCl2. The research design used a Completely Randomised Design (CRD) with 6 treatments and 4 replicates as well as the Honestly Significant Difference (HSD) further test. The research treatments include, P0 = addition of rennet as control, P1 = addition of 100% papaya extract, P2 = addition of 100% pineapple extract, P3 = addition of 50% papaya extract: 50% pineapple extract, P4 = addition of 70% papaya extract: 30% pineapple extract, P5 = addition of 30% papaya extract: 70% pineapple extract. Based on the results of analysis of variance showed a very significant effect (P < 0.01) on the variable texture (hardness), no significant effect (P > 0.05) on the variable water content and water activity (aw). The average texture (hardness) of fresh cheese was 124.82 ± 4.19 gf, average moisture content was 48.72% ± 6.84, and average water activity was 0.821 ± 0.001. In conclusion, the use of papaya and pineapple fruit extracts produced an effect on texture (hardness), but had no effect on moisture content and water activity (aw). |
| Kata kunci | Kata Kunci : Keju, Susu Sapi, Pepaya dan Nanas, Tesktur, Kadar Air, Aktivitas Air (aw) |
| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc., Ph.D., IPU., ASEAN Eng. |
| Pembimbing 2 | Prof. Dr. Ir. Triana Setyawardani, S.Pt., M. P., IPU., ASEAN Eng. |
| Pembimbing 3 | |
| Tahun | 2024 |
| Jumlah Halaman | 7 |
| Tgl. Entri | 2024-01-26 13:39:15.129654 |