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All Journal Jurnal Ilmu dan Teknologi Peternakan Tropis Teknologi dan Industri Pertanian Indonesia
Muhammad Habbib Khirzin
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Veterinary

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Pengaruh Lama Penyimpanan Dengan Berbagai Bahan Penstabil Terhadap Kualitas Mayonnaise Putri Rizkyyani; Asmaul Khusna; Mustofa Hilmi; Muhammad Habbib Khirzin; Dyah Triasih
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 7, No 1 (2020): JITRO, Januari
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (47.578 KB) | DOI: 10.33772/jitro.v7i1.8381

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan dengan berbagai bahan penstabil terhadap sifat fisikokimia mayonnaise. Jenis bahan penstabil yang digunakan pada penelitian ini yaitu CMC, gum arab, dan xanthan gum dengan penyimpanan menggunakan suhu ruang selama 8 hari. Penelitian ini menggunakan 4 sampel 5 perlakuan dan 3 kelompok. Penelitian ini menggunakan sampel berupa S0 (tanpa bahan penstabil), S1 (CMC 1%), S2 (Gum arab 1%), dan S3 (Xanthan gum 1%).  Hasil penelitian menunjukkan bahwa penambahan berbagai bahan penstabil dan lama penyimpanan mayonnaise pada sifat fisik menunjukkan hasil nyata (P<0,05) pada penyimpanan dan tidak terjadi interaksi namun pada sifat kimia menunjukkan hasil (pH, FFA, Kadar air) nyata (P<0,05) pada berbagai jenis bahan penstabil dan penyimpanan serta ada interaksi pada parameter kadar air. Berdasarkan penelitian ini dapat disimpulkan bahwa masing-masing bahan penstabil memiliki keunggulan dan kestabilan yang berbeda disetiap parameter sehingga perlakuan terbaik tidak bisa dipastikan.
Ekstraksi dan Purifikasi Protease Sulfhidril Batang Kamboja (Plumeria obtusa) Sebagai Rennet Keju Lunak Trias Ayu Laksanawati; Muhammad Habbib Khirzin; Kiky Mey Shinta
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.26934

Abstract

This study aims to determine the optimal pH and temperature values for the sulfhydryl protease enzyme from Cambodian stems Plumeria obtusa, obtain pure protease enzymes through the purification process and determine the yield of curd obtained from the use of sulfhydryl protease enzymes in the cheese-making process. The variables used are the independent variables pH (7, 7.5, 8, 8.5 and 9), and temperature (50, 55, 60, 65, 70 and 75) oC. The research began with the extraction of the crude extract of the sulfhydryl protease enzyme from the Plumeria obtusa frangipani stems, characterization of the optimal pH and temperature of the crude extract of the enzyme. Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT).  Analysis of the data used to compare the yield of cheese curd using T test data analysis. The best temperature for the activity of the sulfhydryl protease enzyme from Plumeria obtusa frangipani stems was 55oC and pH was 7.5. The results of the final purification of dialysis using ammonium sulfate gradually. The result showed that the sulfhydryl protease enzyme from the cambodia stem Plumeria obtusa had a specific activity of 1.7765 × 10-3 mol/µml, which was 1.0730 times purer than the initial extract. The use of the sulfhydryl protease enzyme from the stems of frangipani Plumeria obtusa as a coagulant in cheese making produced 19.880% curd, greater than the use of animal rennet.
Co-Authors Asmaul Khusna Dyah Triasih Kiky Mey Shinta Mustofa Hilmi Putri Rizkyyani Trias Ayu Laksanawati