Aktifitas Enzim Bromelin Terhadap Peningkatan Protein Tepung Ampas Kelapa

Nur, Surahman; Surati, Surati; Rehalat, Ryan

doi:10.33477/bs.v6i1.136

Cited by 2 publications

(2 citation statements)

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“…Kadar protein pada perlakuan P3, P2, dan P1 berbeda tidak nyata (P>0,05), diduga karena penambahan sari buah nanas sebanyak 30 cc-50 cc menunjukan jumlah protein yang terkoagulasi pada semua perlakuan relatif sama. Hal ini disebabkan karena kandungan enzim bromelin dalam sari buah nanas yang berfungsi sebagai biokatalisator bekerja tidak maksimal dalam mempercepat reaksi pemecahan protein menjadi asam amino (Surahman et al 2017). Kadar protein pada tahu susu erat kaitannya dengan kadar air.…”

Section: Hasil Dan Pembahasanunclassified

The Ability of Young Pineapple Juice in the Coagulation of Cow Milk Protein on the Chemical Characteristics of Milk Tofu

S.,

LINDAWATI,

DEWANTARI

2024

MIP

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The purpose of this study was to determine the ability of young pineapple juice to coagulate cow’s milk protein on the chemical characteristics of milk tofu. The design used was a completely randomized design (CRD) with four treatments and four replications, each replication using 1000 ml of cow’s milk. The four treatments were: the ad- dition of 30 cc of young pineapple juice (P1), the addition of 40 cc of young pineapple juice (P2), the addition of 50 cc of young pineapple juice (P3), and the addition of 60 cc of young pineapple juice (P4). The observed variables were chemical characteristics which included protein content, fat content, water content, and pH value. Research data were analyzed using variance, if the effect of treatment was significantly different (P <0.05), then continued with Duncan’s multiple distance test. The results showed that the protein content of milk tofu in treatment P4, P3, and P2 was not significantly different (P>0.05) compared to treatment P1, but in treatment P4 was significantly (P<0.05) 18.58% higher. and 13.82% compared to treatments P3 and P2. Fat content, water content, and pH values in all treatments (P4, P3, P2, and P1) showed no significant difference (P> 0.05). The conclusion of this study was the ability of young pineapple juice to coagulate cow’s milk protein on the chemical characteristics of milk tofu and its effect on protein content, but had no effect on fat content, water content, and pH value. The concentration of 30 cc of young pineapple juice has good chemical characteristics with protein content of 26.84%, fat content of 50.01%, water content of 64.14% and pH value of 6.31.

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Section: Hasil Dan Pembahasanunclassified

The Ability of Young Pineapple Juice in the Coagulation of Cow Milk Protein on the Chemical Characteristics of Milk Tofu

S.,

LINDAWATI,

DEWANTARI

2024

MIP

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“…One of the natural ingredients can be utilized for the manufacture is found in pineapple waste. Pineapple contains citric IOP Publishing doi:10.1088/1755-1315/1041/1/012007 2 acid and bromelain enzymes have a high ability to break peptide bonds in proteins to convert collagen protein into gelatin (Nur & Rehalat, 2017). Utilizing pineapple waste for gelatin manufacture from fish bones, in addition to increasing value-added and minimizing agro-industrial wastes, can reduce the danger or risk of using chemicals.…”

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confidence: 99%

Extraction of catfish bone waste (pangasius hypophtalmus) by utilizing an organic liquid of pineapple peel waste (ananas comosus) into gelatin

Uthia

Jannah

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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This study aims to determine how to extract the gelatin from catfish bones by using pineapple peel waste as a soaking material in the pre-treatment stage and examining the physicochemical properties of the gelatin produced. Kampung Patin in Kampar Regency, Riau Province, is one of the catfish cultivations in Indonesia. It is a center for producing catfish that produces fish bone waste. In this study, gelatin extraction will be undertaken in several stages: the preparation of pineapple waste liquid extract and gelatin extraction (pre-treatment and main extraction stages). Catfish bones will be soaked in 1:5 (m/v) pineapple waste liquid at the pre-treatment stage for 24 hours. While in the central extraction, ossein will be immersed in water at a temperature of 750C for 5 hours. The analysis results for physicochemical characteristics of gelatin obtained include yield of 2.55, pH of 4.58, water content; 11.66%, ash content; 17.71%, crude fat content; 0.17%, protein content; 64.71%. It can be inferred that it meets the established gelatin quality standards from various physicochemical characteristics of gelatin in this study.

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Aktifitas Enzim Bromelin Terhadap Peningkatan Protein Tepung Ampas Kelapa

Cited by 2 publications

References 0 publications

The Ability of Young Pineapple Juice in the Coagulation of Cow Milk Protein on the Chemical Characteristics of Milk Tofu

The Ability of Young Pineapple Juice in the Coagulation of Cow Milk Protein on the Chemical Characteristics of Milk Tofu

Extraction of catfish bone waste (pangasius hypophtalmus) by utilizing an organic liquid of pineapple peel waste (ananas comosus) into gelatin

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