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      Pembuatan Granul Renet dari Abomasum Domba Lokal Muda dan Karakteristik Keju yang Dihasilkan

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      Date
      2013
      Author
      Konenda, Muhammad Tegar Kusmahidayat
      Rarah Ratih AM
      Baihaqi, Muhamad
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      Abstract
      Rennet is a coagulant agent that widely used in cheese manufacture. Rennet was produced from extraction of lamb abomasums. Lamb is protential animals rennet resource. Data of Central Statistics Agency (BPS) showed that slaughtering number of sheep in Indonesia was quitely high (243 000 sheep/years). However, utilization of abomasums is still low. The objective of this research was to described the procedure of making granule rennet. The research also studied the physical and chemical characteristic of cheese and the coagulation activity. The design used in this research was a completely randomized design and the data were processed by analysis of variance (ANOVA). Results showed that the activity of granul rennet was lower than commercial rennet (P<0.05). Different characteristics of cheese that produced from granule rennet and commercial rennet lied in the fat content and pH (P<0.05). Local sheep has potential as rennet resource to substitute commercial rennet.
       
      Renet adalah bahan koagulasi yang sering digunakan dalam pembuatan keju. Renet dihasilkan dari ekstraksi abomasum ruminansia muda. Domba muda merupakan ternak yang potensial sebagai sumber penghasil renet. Data Badan Pusat Statistik (BPS) menunjukan bahwa pemotongan domba di Indonesia cukup tinggi (243 000 ekor/tahun) namun pemanfaatan abomasum masih rendah. Tujuan dari penelitian ini adalah untuk menjelaskan prosedur pembuatan granul renet dan mengetahui aktivitas koagulasinya serta karakteristik keju yang dihasilkan. Rancangan yang digunakan adalah rancangan acak lengkap dan data diolah dengan analisis ragam (ANOVA). Hasil menunjukkan aktivitas ganul renet lebih rendah dari renet komersial (P<0.05). Perbedaan karakteristik keju antara keju yang dihasilkan dari granul renet dengan renet komersial terletak pada kadar lemak dan pH (P<0.05). Perbedaan kadar lemak dan pH diakibatkan oleh perbedaan waktu koagulasi. Domba lokal muda mempunyai potensi sebagai sumber renet untuk menjadi susbtitusi renet komersial.
       
      URI
      http://repository.ipb.ac.id/handle/123456789/64544
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      • UT - Animal Production Science and Technology [4043]

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      Indonesia DSpace Group 
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