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dc.contributor.authorNisa, Chairun
dc.contributor.authorPurnawarman, Trioso
dc.contributor.authorDjuwita, Ita
dc.contributor.authorCholiq, Chusnul
dc.description.abstractExtraction and biological assay of the abomasal rennet of local sheep ages 5-12 months were engaged and used as a bioactive starter in cheese making process. Identification using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) showed two band of protein with mollecular weight around 40 kDa (pepsin) and 30 kDa (chyrnosin). Milk coagulation test using 3% abornasal rennet resulted smooth and soft coagulant in relatively short time i.e. 3,08* 0,49 (minute, second) for fresh sample and 4,93 * 1,74 (minute, second) for frozen storage samples. In making cheese using 2% microbial starter of Streptococcus stearothermophilus and Lactobacillus bulgaricus, added with 3% abomasal rennet resulted a relatively soft texture cheese.en
dc.publisherIPB (Bogor Agricultural University)
dc.subjectRennet, abomasum, sheep, cheese.en
dc.titleProduksi Dan Uji Biologis Rennet Dari Abomasum Domba Lokal Sebagai Bahan Bioaktif Dalam Pembuatan Keju (Extraction and Biological Assay of the Abomasal Rennet of the Local Sheep as a Bioactive Starter in Cheese Making Process)en

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  • Proceedings [2790]
    Proceedings of Bogor Agricultural University's seminars

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