EMMY DIAN RAMADHANI, 133020306 and Yusman Taufik, DS (2018) PENGARUH JENIS KONSENTRASI KOAGULAN TERHADAP MUTU KEJU MOZZARELLA DARI SUSU KAMBING PERANAKAN ETAWA. Skripsi(S1) thesis, Fakultas Teknik.
|
Text
ABSTRACT.pdf Download (553kB) | Preview |
|
|
Text
cove laporan ta.pdf Download (24kB) | Preview |
|
|
Text
I PENDAHULUAN fix.pdf Download (543kB) | Preview |
Abstract
Goat milk was popular for health and beauty product. The benefit of goat milk has not been fully realized in food product because of the price quite expensive and the smells of goat milk called “prengus” which most people dislike. Goat milk has a lot of nutrition such as milk protein. Mozzarella cheese is one of food product by coagulating process of milk protein. Coagulant of mozzarella cheese used to enzyme rennet but it’s quite expensive and the halalness still doubting. This experiment used enzyme papain and enzyme bromelyn as coagulant of mozzarella cheese. The purpose of this research was to get the best treatment of mozzarella cheese from variant of coagulant and concentration of enzyme papain and enzyme bromelyn. Preliminary research is to get the best elongation method by its yield and meltability. The research method was split plot design. The concentration of treatments were 0.20%, 0.25% and 0.30%. The variable measured were yield, meltability, protein content, and pH. Then choose the best treatment from each variation of coagulant by De Garmo effectiveness test and the best treatment was measured its water content, ash content, fat content, hardness value, elasticity value, TPC value, and organoleptic. The result showed that variation and concentration of coagulant was not significantly different on yield, meltability value, protein content, and pH. However, it’s effected on organoleptic’s colour, aroma, texture and after taste. The best treatment of mozzarella cheese from goat milk was enzyme bromelyn with concentration 0,30%. Its protein content 15,81%, pH 5,03, meltability value 4,7, yield 8,99%, water content 63,90%, ash content 3,44%, fat content 26,44%, hardness value 9,641 N, elasticity value 0,557 gf, dan TPC value 2.975 kol/g. Organoleptic value of texture was not significantly different with control treatment but colour, aroma, and after were significantly different with it. Keyword : mozzarella cheese, goat milk, enzyme papain, enzyme bromelyn.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2017 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 16 Jan 2018 08:59 |
| Last Modified: | 18 Mar 2021 05:22 |
| URI: | http://repository.unpas.ac.id/id/eprint/32470 |
Actions (login required)
 |
View Item |
