ALTERNATIF PROTEASE PADA ENZIM RENNET DALAM PEMBUATAN KEJU

Arco Anggoro

Abstract


Rennet merupakan kombinasi dari enzim protease seperti kimosin dan pepsin yang didapatkan dari abomasum anak sapi. Enzim kimosin sendiri merupakan enzim yang memiliki pengaruh dominan terhadap peristiwa koagulasi pada susu menjadi curd dan whey dalam pembuatan keju. Beberapa alternatif dari enzim rennet dapat berasal dari bahan pangan non-hewani, seperti enzim papain (dari ekstrak getah buah pepaya), enzim zingibain (ekstrak rimpang jahe), enzim cucumisin (ekstrak bagian sarkokarp melon), dan bromelin (ekstrak batang dan buah nanas). Parameter yang diamati dari beberapa jurnal berkaitan dengan sumber, pH dan suhu optimum, rasio antara milk clotting activity (MCA) dengan proteolytic activity (PA), persentase cheese yield serta hardness keju. Hasil yang didapatkan dari akumulasi beberapa jurnal dan ditabulasikan untuk mengetahui perbedaan karakteristik dan kualitas dari masing-masing enzim. Keju yang dihasilkan oleh enzim papain memiliki karakteristik aroma manis, floral, dan fruity akibat pembentukan asam asetat dan aldehid, sedangkan penambahan enzim zingibain menghasilkan keju dengan senyawa aromatik yang cukup kuat. Enzim cucumisin yang ditambahkan pada proses pembuatan keju menghasilkan karakteristik hardness yang rendah dengan nilai minimum sebesar 1,97 N, sedangkan penambahan enzim papain mampu menghasilkan hardness yang paling tinggi pada nilai maksimum 13,79 N. Adapun penambahan enzim bromelain mampu menghasilkan keju dengan karakteristik pahit yang rendah pada keju yang dihasilkan.

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Keywords


enzim; rennet; keju; koagulasi; susu

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References


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