<![CDATA[Pineapple (Ananas comosus L.) is a fruit belonging to the Bromeliaceae family. The pineapple plant (Ananas comosus L.) contains bromelin enzyme which can be used as a substitute for the enzyme renin (rennet) as a milk coagulant agent. This research aims to determine the effect of pH and temperature on the speed of the bromelin enzyme's ability to coagulate milk, as well as determine the best pH and temperature on the speed of the bromeline enzyme's ability to coagulate milk. This research uses a factorial with a Completely Randomized Design (RAL-F) pattern consisting of 2 factors, the first factor is pH (K), K1 = pH 6 (acid) ̸ test tube; K2 = pH 7 (neutral) ̸ test tube; K3 = pH 8 (alkaline) ̸ test tube. Furthermore, the second treatment is temperature (D), D1 = temperature 60°C ̸ test tube; D2 = temperature 40°C ̸ test tube; D3 = temperature 50°C ̸ test tube. Each factor consists of 3 treatment levels, the total number of treatment combinations is 9 and each treatment combination is repeated 3 times. The results of the research show that there is an influence between providing variations in pH and temperature on the speed of the bromelin enzyme's ability to coagulate milk. The fastest average speed of milk coagulation time was in the K2D3 treatment (pH 7 temperature 50°C), namely 19.33 minutes, so it can be said that the best treatment was the pH and temperature in the K2D3 treatment (pH 7 temperature 50°C).Bahasa Indonesia Abstract:Nanas (Ananas comosus L.) merupakan salah satu buah yang termasuk dalam famili Bromeliaceae. Tanaman nanas (Ananas comosus L.) mengandung enzim bromelin yang dapat dijadikan sebagai pengganti enzim renin (rennet) untuk agen koagulan susu. Penelitian ini bertujuan menentukan pengaruh pH dan suhu terhadap kecepatan kemampuan enzim bromelin dalam koagulasi susu, serta menentukan pH dan suhu terbaik terhadap kecepatan kemampuan enzim bromein dalam koagulasi susu. Penelitian ini menggunakan faktorial dengan pola Rancangan Acak Lengkap (RAL-F) yang terdiri atas 2 faktor, faktor pertama yaitu pH (K), K1 = pH 6 (asam) ̸ tabung reaksi; K2 = pH 7 (netral) ̸ tabung reaksi; K3 = pH 8 (basa) ̸ tabung reaksi. Selanjutnya, perlakuan kedua yaitu suhu (D), D1 = suhu 60°C ̸ tabung reaksi; D2 = suhu 40°C ̸ tabung reaksi; D3 = suhu 50°C ̸ tabung reaksi. Masing-masing faktor terdiri atas 3 taraf perlakuan, jumlah total kombinasi perlakuan sebanyak 9 dan setiap kombinasi perlakuan diulang sebanyak 3 kali. Hasil penelitian menunjukkan bahwa terdapat pengaruh antara pemberian variasi pH dan suhu terhadap kecepatan kemampuan enzim bromelin dalam koagulasi susu. Rata-rata kecepatan waktu koagulasi susu tercepat terdapat pada perlakuan K2D3 (pH 7 suhu 50°C) yaitu 19.33 menit, sehingga dapat dikatakan bahwa perlakuan terbaik adalah pH dan suhu pada perlakuan K2D3 (pH 7 suhu 50°C).]]>
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