Penggunaan Ekstrak Enzim Protease dari Abomasum Domba untuk Pengolahan Keju Segar

Abstract

Abomasum domba berpotensi menjadi sumber enzim protease alternatif karena mengandung kimosin. Penelitian ini menganalisis karakteristik ekstrak enzim protease abomasum domba yang diekstraksi secara sekuensial (tiga tahap, masing-masing 2 jam) menggunakan asam asetat 1%, 3%, dan 5%. Parameter yang diamati meliputi volume ekstrak, pH, kadar protein, efisiensi ekstraksi, waktu koagulasi, pH curd, dan rendemen curd. Konsentrasi asam asetat berpengaruh terhadap pH ekstrak (2,63 – 4,02), kadar protein (0,68 – 1,62 mg mL?¹), efisiensi ekstraksi, dan rendemen. Ekstrak enzyme dengan asam asetat 5% mampu mengkoagulasikan susu dengan aktivitas yang baik dan efektif, menunjukkan potensi penggunaan ekstrak abomasum domba sebagai alternatif koagulan susu menjadi keju segar.

Sheep abomasum has a potential alternative source of protease enzymes, due to its chymosin content. This study aimed to characterize protease enzyme extracts obtained from sheep abomasum through sequential extraction using acetic acid at concentrations of 1%, 3%, and 5%, conducted in three successive two-hour extraction stages. The parameters observed comprised extract volume, pH, protein content, extraction efficiency, coagulation time, curd pH, and curd yield. The results demonstrated that acetic acid concentration influenced extract pH (2,63 – 4,02), protein content (0,68 – 1,62 mg mL?¹), extraction efficiency, and curd yield. The extract obtained using 5% acetic acid exhibited effective milk-coagulating activity, indicating that sheep abomasum extract has potential as an alternative milk coagulant for the production of fresh cheese.