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The Effect of Ananas comucus Extracted Bromelain Enzyme Addition Under Different pH on the Physicochemical Properties of Cottage Cheese

Sylvia Komansilan, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi
2020 Jurnal Ilmu dan Teknologi Hasil Ternak  

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The research aims to analyse the effect of bromelain enzyme addition from Ananas comucus under different pH condition to the physicochemical properties of cottage cheese. The observed variables include protein, fat, moisture, ash and cheese yield. The research was conducted in a completely randomized design with 4 treatments (K1 = pH 4.5; K2 = pH 4.6; K3 = pH 5.4; and K4 = pH 5.5) and 4 replications. All of the data were analysed with analysis of variance (ANOVA) and followed with least
more » ... ant difference (LSD) test. The results showed that the bromelain addition under pH 4.6 showed the best physicochemical properties of cottage cheese that had lowest fat content (0.67 ± 0.53 %) and highest yield (18.15 ± 0.22 %) compared to other pH condition, while the protein and ash content did not show any significant difference on all pH condition.
doi:10.21776/ub.jitek.2020.015.01.5 fatcat:hdao27yqljhw3jb7vqrgpk4cla
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Sylvia Komansilan, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi. "The Effect of Ananas comucus Extracted Bromelain Enzyme Addition Under Different pH on the Physicochemical Properties of Cottage Cheese." Jurnal Ilmu dan Teknologi Hasil Ternak 15.1 (2020) 38-45