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All Journal Jurnal Peternakan Integratif Jurnal Peternakan Integratif
Wangi, Asri
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Energy Environmental Science Social Sciences Veterinary

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Organoleptic Test on Fresh Cheese and Papain Enzyme Rennet Coagulant from Goat's Milk Based on Storage Time Wangi, Asri
Jurnal Peternakan Integratif Vol. 9 No. 2 (2021): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (143.289 KB) | DOI: 10.32734/jpi.v9i2.6875

Abstract

Innovations in milk processing include making it into fresh cheese using local coagulant.  This study aims to determine the effect of papain enzyme levels on the coagulation process of milk formaking fresh cheese. This research method used a 4 x 4 factorial completely randomized design with 2 replications of factor A giving papain enzyme levels, namely A0 = 0.2 g (using commercial rennet), A1 = 0.1 g papain enzyme rennet, A2 = 0.2 g papain enzyme rennet, A3 = 0.3 g papain enzyme rennet, and factor B storage time B0 = 0 days B1 = 5 days B2 = 10 days and B3 = 15 days. The variables measured were organoleptic tests including color, aroma, and preference. Based on the results of the study, it was found that from the addition of four levels of papain enzyme used and four variations of storage time, the administration of papain enzyme 0.3 g (A3) and storage time of 15 days (B3) was the optimal treatment to increase color, aroma, and preference for cheese and can be used as an alternative to the use of rennet
Organoleptic Test on Fresh Cheese and Papain Enzyme Rennet Coagulant from Goat's Milk Based on Storage Time Wangi, Asri
Jurnal Peternakan Integratif Vol. 9 No. 2 (2021): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v9i2.6875

Abstract

Innovations in milk processing include making it into fresh cheese using local coagulant.  This study aims to determine the effect of papain enzyme levels on the coagulation process of milk formaking fresh cheese. This research method used a 4 x 4 factorial completely randomized design with 2 replications of factor A giving papain enzyme levels, namely A0 = 0.2 g (using commercial rennet), A1 = 0.1 g papain enzyme rennet, A2 = 0.2 g papain enzyme rennet, A3 = 0.3 g papain enzyme rennet, and factor B storage time B0 = 0 days B1 = 5 days B2 = 10 days and B3 = 15 days. The variables measured were organoleptic tests including color, aroma, and preference. Based on the results of the study, it was found that from the addition of four levels of papain enzyme used and four variations of storage time, the administration of papain enzyme 0.3 g (A3) and storage time of 15 days (B3) was the optimal treatment to increase color, aroma, and preference for cheese and can be used as an alternative to the use of rennet
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