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Pembuatan keju dengan menggunakan enzim renin Mucor pusillus amobil

This study was aimed to understand the goog condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M. pusillus was produced using corn starch as substrate, incubated at 37 0C for 116 hours. Immobilization was conducted with entrapment method... Full description

Journal Title: Jurnal Ilmu-Ilmu Peternakan 01 June 2012, Vol.19(2), pp.137-149
Main Author: Mustakim Mustakim
Other Authors: R. F. Muarifah , Khotibul Umam Al Awwaly
Format: Electronic Article Electronic Article
Language: English
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 0852-3681 ; E-ISSN: 2443-0765
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recordid: doaj_soai_doaj_org_article_3577c398beff44c9b981ea05bb2a86bc
title: Pembuatan keju dengan menggunakan enzim renin Mucor pusillus amobil
format: Article
creator:
  • Mustakim Mustakim
  • R. F. Muarifah
  • Khotibul Umam Al Awwaly
ispartof: Jurnal Ilmu-Ilmu Peternakan, 01 June 2012, Vol.19(2), pp.137-149
description: This study was aimed to understand the goog condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M. pusillus was produced using corn starch as substrate, incubated at 37 0C for 116 hours. Immobilization was conducted with entrapment method using alginate. Proteolytic and milk-clotting activities of enzyme was measured. Furthemore, the immobilized enzyme was used in the cheese production with defferent temperatures (32, 37 and 420C) and pH (5.0, 5.5 and 6.0) using Split Plot Design. It was conducted a test of pH, titratable acidity and texture for produced cheese. The result showed that the alginate matrix can be used to immobilized rennin enzyme from M. pusillus. Immobilization of rennin enxyme from M. pusillus has proteolitic activity value 0.1395 unit/ml/minute and milk-clotting activity value 6090 unit/mg protein/minute. The temperatures (32, 37 and 42 0C) in the cheese making using immobilized rennin enzyme M. pusillus gave a highly significant different effect (P
language: eng
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 0852-3681 ; E-ISSN: 2443-0765
fulltext: fulltext_linktorsrc
issn:
  • 0852-3681
  • 08523681
  • 2443-0765
  • 24430765
url: Link


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titlePembuatan keju dengan menggunakan enzim renin Mucor pusillus amobil
creatorMustakim Mustakim ; R. F. Muarifah ; Khotibul Umam Al Awwaly
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identifierISSN: 0852-3681 ; E-ISSN: 2443-0765
descriptionThis study was aimed to understand the goog condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M. pusillus was produced using corn starch as substrate, incubated at 37 0C for 116 hours. Immobilization was conducted with entrapment method using alginate. Proteolytic and milk-clotting activities of enzyme was measured. Furthemore, the immobilized enzyme was used in the cheese production with defferent temperatures (32, 37 and 420C) and pH (5.0, 5.5 and 6.0) using Split Plot Design. It was conducted a test of pH, titratable acidity and texture for produced cheese. The result showed that the alginate matrix can be used to immobilized rennin enzyme from M. pusillus. Immobilization of rennin enxyme from M. pusillus has proteolitic activity value 0.1395 unit/ml/minute and milk-clotting activity value 6090 unit/mg protein/minute. The temperatures (32, 37 and 42 0C) in the cheese making using immobilized rennin enzyme M. pusillus gave a highly significant different effect (P<0,01) on texture and pH of fresh cheese. The pH (5.0, 5.5 and 6.0) gave a highly significant different effect (P<0,01) on pH and titratable acidity of fresh cheese. It is concluded that alginate can be used in the rennin enzyme immobilization. Temperature and pH gave a highly significant different effect on texture, pH and titratable acidity of fresh cheese. The temperature of 37 0C and pH 6.0 can be used to make a good quality cheese with immobilized rennin enzyme from M. pusilus using alginate with characters as follows : texture 1.1866 N, pH 4.94 – 5.21 and titratable acidity 1.409%.
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This study was aimed to understand the goog condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M. pusillus was produced using corn starch as substrate, incubated at 37 0C for 116 hours. Immobilization was conducted with entrapment method using alginate. Proteolytic and milk-clotting activities of enzyme was measured. Furthemore, the immobilized enzyme was used in the cheese production with defferent temperatures (32, 37 and 420C) and pH (5.0, 5.5 and 6.0) using Split Plot Design. It was conducted a test of pH, titratable acidity and texture for produced cheese. The result showed that the alginate matrix can be used to immobilized rennin enzyme from M. pusillus. Immobilization of rennin enxyme from M. pusillus has proteolitic activity value 0.1395 unit/ml/minute and milk-clotting activity value 6090 unit/mg protein/minute. The temperatures (32, 37 and 42 0C) in the cheese making using immobilized rennin enzyme M. pusillus gave a highly significant different effect (P<0,01) on texture and pH of fresh cheese. The pH (5.0, 5.5 and 6.0) gave a highly significant different effect (P<0,01) on pH and titratable acidity of fresh cheese. It is concluded that alginate can be used in the rennin enzyme immobilization. Temperature and pH gave a highly significant different effect on texture, pH and titratable acidity of fresh cheese. The temperature of 37 0C and pH 6.0 can be used to make a good quality cheese with immobilized rennin enzyme from M. pusilus using alginate with characters as follows : texture 1.1866 N, pH 4.94 – 5.21 and titratable acidity 1.409%.

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This study was aimed to understand the goog condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M. pusillus was produced using corn starch as substrate, incubated at 37 0C for 116 hours. Immobilization was conducted with entrapment method using alginate. Proteolytic and milk-clotting activities of enzyme was measured. Furthemore, the immobilized enzyme was used in the cheese production with defferent temperatures (32, 37 and 420C) and pH (5.0, 5.5 and 6.0) using Split Plot Design. It was conducted a test of pH, titratable acidity and texture for produced cheese. The result showed that the alginate matrix can be used to immobilized rennin enzyme from M. pusillus. Immobilization of rennin enxyme from M. pusillus has proteolitic activity value 0.1395 unit/ml/minute and milk-clotting activity value 6090 unit/mg protein/minute. The temperatures (32, 37 and 42 0C) in the cheese making using immobilized rennin enzyme M. pusillus gave a highly significant different effect (P<0,01) on texture and pH of fresh cheese. The pH (5.0, 5.5 and 6.0) gave a highly significant different effect (P<0,01) on pH and titratable acidity of fresh cheese. It is concluded that alginate can be used in the rennin enzyme immobilization. Temperature and pH gave a highly significant different effect on texture, pH and titratable acidity of fresh cheese. The temperature of 37 0C and pH 6.0 can be used to make a good quality cheese with immobilized rennin enzyme from M. pusilus using alginate with characters as follows : texture 1.1866 N, pH 4.94 – 5.21 and titratable acidity 1.409%.

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