The objectives of this research are to study the effects of different types of milk and enzymes toward the yield and quality (moisture, ash, protein, fat content, and texture) of cheddar cheese and the interaction between those two variables during the process. The types of milk are cow, goat, and soya milk, while the types of enzymes are rennet, papain, and bromelain enzymes. Regarding the procedure, the milk is first pasteurized before CaCl2 and Lactobacillus lactis that acts as the acidifier starter as much as 0.2% (w/v) and 0.5% of the milk volume are added respectively. The amount of enzyme added is appropriate for the determination of enzyme dose. The curd is separated from the whey and then 2.5 grams of salt is added to 100 grams of curd. Afterwards, the curd is pressed until the water content decreases (cheese), then ripened for 1 month. The analyses conducted are moisture, ash, protein, fat content, and texture (hardness). The conclusion is the goat milk and the rennet enzyme are the suitable raw material for cheddar cheese production. Furthermore, different types of milk and enzymes affect the yield. However, there is no interaction between the types of milk and enzymes to the yield.

Bahasa Abstract

Pengaruh Jenis Susu (Sapi, Kambing, Kedelai) dan Jenis Enzim (Rennet, Papain, Bromelin) terhadap Pembuatan Keju. Tujuan penelitian ini adalah untuk mempelajari pengaruh jenis susu, jenis enzim, dan interaksi antara jenis susu dan jenis enzim terhadap perolehan dan kualitas (kadar air, kadar abu, kadar protein, kadar lemak, dan tekstur) dari keju cheddar. Jenis susu yang divariasikan adalah susu sapi, susu kambing, dan susu kedelai sedangkan jenis enzim yang divariasikan adalah enzim rennet, papain, dan bromelin. Pertama-tama, susu dipasteurisasi kemudian ditambahkan CaCl2 sebanyak 0,2% (b/v) dan Lactobacillus lactis sebagai starter pengasam juga ditambahkan sebanyak 0,5% dari volume susu. Jumlah enzim yang ditambahkan sesuai dengan hasil penentuan dosis enzim. Curd dipisahkan dari whey, kemudian ditambahkan garam dapur pada curd dengan perbandingan 2,5 gram garam dalam 100 gram curd. Kemudian curd ditekan hingga kadar air berkurang (keju). Keju akan diperam selama 1 bulan. Analisis yang dilakukan adalah analisis kadar air, kadar abu, kadar protein, kadar lemak, dan tekstur (kekerasan). Kesimpulan yang dapat diambil adalah susu kambing dan enzim rennet merupakan bahan baku yang cocok untuk pembuatan keju cheddar. Selain itu, jenis susu dan jenis enzim mempengaruhi perolehan. Namun, tidak ada interaksi antara jenis susu dan jenis enzim terhadap perolehan.


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