Produksi 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)

Abstract

Extraction 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.