Yahya, Achmad Tantowi (2024) Physicochemical Characteristics of Cream Cheese Based on DifferentRatios of Bromelin Enzyme and Rennet Enzyme. Journal of Tropical Food and Agroindustrial Technology, 05 (02). pp. 42-51. ISSN 2541-5816
|
Text
SURAT PERSETUJUAN PUBLIKASI JURNAL.pdf Download (270kB) | Preview |
|
|
Text (Artikel Publikasi)
JURNAL_ACHMAD TANTOWI YAHYA.pdf Download (346kB) | Preview |
Abstract
Milk belongs to the food group that is readily ruined and provides complete nutrients; therefore, adequate processing is necessary to extend its shelf life. One of the most popular dairy products is cream cheese. This cream cheese has a soft texture, a white color, and a savoury flavour. It can be used as a topping or a complimentary element. This objective of this study was to determine the differences effect in the ratio of bromelain and rennet enzymes on the physicochemical characteristics of cream cheese. The experimental design used in this research was a Completely Randomized Design (CRD) with the following treatments: 8% bromelain enzyme (P1); 8% rennet enzyme (P2); bromelain enzyme 7% + rennet enzyme 1% (P3); bromelain enzyme 4% + rennet enzyme 4% (P4); 1% bromelain enzyme + 7% rennet enzyme (P5) where each treatment will be repeated 3 times. Some of the parameters tested were yield, pH, water content, protein content, color degree and spreadability. Based on the effectiveness test to determine the best treatment, the highest value was obtained for the P4 treatment with a yield of 11.14%, pH value of 5.83, water content of 55.50%, protein content of 5.62%, color degree of 78.21, and spreadability of 3.50 cm.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | milk, cream cheese, bromelain enzyme, rennet enzyme, physicochemicals |
| Subjects: | Agriculture Agriculture > Food Technology |
| Divisions: | Faculty of Agriculture > Food Technology Program Studi |
| Depositing User: | Achmad Tantowi Yahya |
| Date Deposited: | 06 Sep 2024 03:21 |
| Last Modified: | 06 Sep 2024 03:21 |
| URI: | http://eprints.umg.ac.id/id/eprint/11099 |
Actions (login required)
 |
View Item |
