Isolasi dan Seleksi Mikroba Penghasil Enzim Penggumpal Susu (Milk-Clotting) dari Pangan Fermentasi Sebagai Pengganti Renindalam Pembuatan Keju

Abstract

bakery products. Basic process in cheese processing is milk coagulation using renin activity, a milk-clotting enzyme from calf stomach. The difficulties to obtain rennin encourage to find other alternatives rennin-sustitute. The objectives of this research were to obtain isolate produces milk clotting enzyme from fermented food and determine the isolate which has high ratio of milk-clotting enzyme activity toward protease. The methods of this research were enrichment, isolation, measurement of milk-clotting activity, measurement of protease activity, and determination of ratio of milk clotting activity toward protease, respectively. This isolation resulted three isolates from tauco (TCN 1, TCN 2, TCN 3) and one isolate from fermented vegetable (DSN 1).The isolate which has the highest ratio of milk-clotting toward protease is TCN 2 with the ratio 175,000 and potentially used as an alternative rennin-substitute in cheese processing