Pratama, Ryan (2020) Isolasi enzim bromelin dari bonggol nanas (ananas comosus l.) sebagai koagulan dalam pembuatan tahu susu = Isolation of bromeline enzyme from pineapple humps (ananas comosus l.) as a coagulant in making milk tofu. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Penggunaan susu sapi pada produksi tahu dengan memanfaatkan ekstrak kasar enzim bromelin sebagai penggumpal merupakan langkah yang tepat untuk meningkatkan kualitas gizi tahu. Enzim bromelin merupakan enzim protease yang dapat menggumpalkan kasein pada susu. Penggunaan limbah nanas yaitu bonggol nanas dapat digunakan sebagai senyawa untuk membuat tahu susu. Penelitian bertujuan untuk mengetahui menentukan ekstrak kasar enzim bromelin terbaik dari dua jenis bonggol nanas berdasarkan kadar protein dan aktivitas enzimnya dan menganalisis perbandingan konsentrasi ekstrak kasar enzim bromelin sebagai koagulan dalam tahu dengan suhu pemanasan yang berbeda. Penelitian tahap I dilakukan isolasi ekstrak kasar enzim bromelin yang dianalisis secara rendemen, kadar protein, dan aktivitas enzim. Tahap II dilakukan pembuatan tahu susu dengan konsentrasi enzim 0,50%; 1,00%; dan 1,50% dengan suhu penggumpalan 60oC dan 80oC yang dianalisis rendemen, kadar air, kadar lemak, kadar abu, kadar protein, warna dan tekstur. Hasil analisis tahap I menunjukkan bahwa jenis bonggol terbaik adalah bonggol nanas Queen dengan kadar protein 0,12 ± 0,007 μg/ml dan aktivitas 76,27 ± 4,43 U/ml yang digunakan untuk analisis tahap II. Hasil analisis menunjukkan bahwa formulasi terbaik pada tahap II adalah konsentrasi enzim 1,0% dengan suhu penggumpalan 80oC dengan nilai rendemen 24,27 ± 0,01% , nilai kadar air 68,89 ± 3,30% dan nilai kadar protein 4,65 ± 0,008%. / The use of cow's milk in tofu production by utilizing the crude bromelain enzyme as a clot is the right step to improve the nutritional quality of tofu. Bromelain is a proteases enzyme that can clump casein in milk. The use of pineapple waste namely pineapple humps can be used as a compound to make milk tofu. The research aims to determine the best bromelain enzymes from two types of pineapple humps based on protein content and enzyme activity and to analyze the ratio of crude bromelin enzyme concentrations as coagulants in tofu with different heating temperatures. Stage I research carried out the isolation of crude bromelin enzymes which were analyzed by yield, protein content, and enzyme activity. Stage II was made of tofu milk with an enzyme concentration of 0.50%; 1,00%; and 1.50% with a clump temperature of 60oC and 80oC analyzed yield, water content, fat content, ash content, protein content, color and texture. The results of the phase I analysis showed that the best types of tubers were Queen pineapple tubers with protein content of 0.12 ± 0.007 μg / ml and activity of 76.27 ± 4.43 U / ml used for phase II analysis. The results of the analysis showed that the best formulation in stage II was an enzyme concentration of 1.0% with a clotting temperature of 80oC with a yield value of 24.28 ± 0.01%, a moisture content of 68.89 ± 3.30% and a protein content of 4.64 ± 0.008%.
| Item Type: | Thesis (Bachelor) | ||||||||
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| Uncontrolled Keywords: | bonggol nanas; enzim bromelin; koagulan; tahu susu | ||||||||
| Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
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| Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
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| Depositing User: | Users 2334 not found. | ||||||||
| Date Deposited: | 11 Sep 2020 08:08 | ||||||||
| Last Modified: | 11 Sep 2020 08:08 | ||||||||
| URI: | http://repository.uph.edu/id/eprint/10937 |
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