Elvina, Brenna and Kartawiria, Irvan S and Puteri, Maria Dewi P. T. Gunawan (2017) Milk Curd Properties by Using Pineapple Juice as Coagulant for Cheese Making. Bachelor thesis, Swiss German University.

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Abstract

Pineapple fruit (Ananas Cosmus L. Mer) has been used to develop traditional cheese products in Indonesia due to the ability of the enzyme, Bromelain. Bromelain is a proteolytic enzyme, which is able to clot milk and resulting milk curd. The cheese product has a major problem regarding its taste, which is bitterness. This research focus on studying the source of bitterness in the milk curd and the effect of the different level addition of pineapple juice toward the milk curd. The analysis of amino acid content shows that the milk curd made by using pineapple juice as coagulant contains high amount of tryptophan and other bitter amino acid. The precentages ratio of bitter amino acid to non-bitter amino acid from milk curd made by using 15 ml and 40 ml of pineapple juice as coagulant is 50.67% ± 0.02% to 49.33% ± 0.02%. The increment of pineapple juice addition (15 ml to 40 ml) toward milk was found to affect the amino acid content of the milk curd, which increased from 36546.91 ppm to 38219.580 ppm. The milk curd also found to have more than twice the total amino acid of Cheddar cheese.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Amino Acid ; Milk Curd ; Bitterness
Subjects:	T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	29 Apr 2020 11:44
Last Modified:	14 May 2020 04:54
URI:	http://repository.sgu.ac.id/id/eprint/56

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