Hartanto, Boby and Kartawiria, Irvan S. (2016) Utilization Of Ginger Crude Extract For Non – Rennet Cheese Production. Bachelor thesis, Swiss German University.

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Abstract

Zingiber Officinale Roscoe is known as rhizomes that contain advantages for human life. It has been reported that proteolytic enzyme inside ginger rhizomes can be used for coagulant and for cheese production. The purpose of this research was aimed to develop a non – rennet cheese product which can be accepted in society and market using ginger extract as coagulant. The treatment in this research were the concentration of the ginger (10 %, 6.6% and 5%) and the effect in several milk pH (5.5, 6 and 6.5). For the cheese analyzing, determination of physicochemical (moisture content, fat content, hardness) and sensory analysis were used. Sensory analysis was showed that the sample which contain 50 ml/L of ginger extract (5%) has the best characteristics. 30 Untrained panelists were used to give score based on appearance, aroma, taste, texture and overall acceptance. In conclusion, the research showed that ginger extract that can act as coagulant for milk and as rennet substitute in cheese processing.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Plant Protease; Ginger Protease; Ginger Extract; Non – Rennet Cheese
Subjects:	R Medicine > RM Therapeutics. Pharmacology > RM666 Herbs--Therapeutic use R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	29 Sep 2020 03:03
Last Modified:	29 Sep 2020 03:03
URI:	http://repository.sgu.ac.id/id/eprint/884

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