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All Journal Journal of Halal Science and Research Jurnal Pendidikan Teknologi Pertanian
Daris, Ummi Syahda
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Other

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The potential of plant protease enzymes as rennet alternatives for developing halal cheese product: A review Daris, Ummi Syahda; Rahmatika, Ummi Halimah; Fitri, Angel Kurnilah
Journal of Halal Science and Research Vol. 5 No. 1 (2024): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i1.9524

Abstract

Cheese, a derivative of dairy products made using the enzyme rennet, has received full attention because of the critical point for halalness from the milk coagulation process, which uses the rennet enzyme. Rennet enzymes can be obtained from the stomachs of animals such as cows, pigs, and goats, and they can also be produced from microbes. This very high risk of haram sources or unclean contamination has led to the development of cheese products using plant protease enzymes as a substitute for rennet enzymes. This study aims to highlight plant protease enzymes, characterize the enzymes produced, characterize cheese produced, and the potential of plant protease enzymes in replacing Rennet. Plants that have protease enzymes, such as noni, papaya, pineapple, red ginger, strawberries, pears, biduri, moringa, kiwi, tamarillo, and many other plants, have the potential to replace the rennet enzyme in making cheese. Thus, the doubts (mashbooh) arising from making cheese can be avoided by developing products from raw materials with guaranteed halal quality. Plant ingredients that can replace the rennet enzyme in making cheese are many and varied, for example, noni, papaya, moringa, bidi, pineapple, red ginger, kiwi, tamarillo, pears, Balanites aegyptiaca, strawberries, and many more. Doubtless, the problem of making cheese with Rennet can be avoided by developing cheese products from raw materials guaranteed to be halal. Limitations to plant protease enzymes on cheese production only apply to soft cheese, while it is difficult to produce hard cheese from plant enzymes.
Uji Daya Hambat serta Penentuan Minimum Inhibitor Concentration (MIC) Dan Minimum Bactericidal Concentration (MBC) Ekstrak Daun Bidara Terhadap Bakteri Patogen Daris, Ummi Syahda; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.682

Abstract

Bidara leaves contain flavonoids, alkaloids, tannins, phenols and saponins which can act as antibacterial by inhibiting the synthesis of microbial cell walls and disrupting the permeability of microbial cell membranes. This study aims to determine the inhibitory power and minimum concentration of bidara leaf extract (Ziziphus spina-christ L) against pathogenic bacteria including Staphylococcus aureus, Bacillus cereus, Salmonella sp. and Escherichia coli. the concentration used in the inhibition test was 100%, while the Minimum Inhibitor Concentration (MIC) and Minimum Bactericidal Concentration (MBC) handling used concentrations of 100%, 50%, 25%, 12.5%, 6.25%, 3, 12%, and 1.56% where each test was repeated 3 times. The results obtained from this study were that bidara leaf extract was able to inhibit Staphylococcus aureus, Bacillus cereus and Salmonella sp. with medium inhibition power for bacteria while Eschericia coli has weak inhibition power. Furthermore, in the Minimum Inhibitor Concentration (MIC) treatment, the concentration showing the MIC value for Staphylococcus aureus and Bacillus cerus bacteria was 12.5%, while Salmonella sp. MIC value is shown at 25% concentration. While the Minimum Bactericidal Concentration (MBC) purchase value was not obtained because the bacteria were still growing at a fairly high extract concentration.
Co-Authors Andi Sukainah Fitri, Angel Kurnilah Rahmatika, Ummi Halimah Syam, Husain