KARAKTERISASI KEJU DANGKE MENGGUNAKAN ENZIM PAPAIN KOMERSIAL DAN PERUBAHAN FISIK SELAMA PENYIMPANAN
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Accepted
18 September 2020
Published
1 July 2021
Keywords:
-
commercial papain, dangke, storage
Abstract
Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, South Sulawesi,. This research aimed to obtain dangke cheese through a process using commercial papain as the curdling agent and to determine the best products based on the analysis of physical properties of the raw materials and the dangke. The dangke making was conducted using several concentrations of the commercial papain (0.2-5%). Based on the texture, yield and non-bitter taste intensity, the best dangke was obtained using 1, 3, and 5% commercial papain. Dangke made using 1, 3, and 5% commercial papain resulted in yields of 18, 17, and 18%, respectively with compact texture and non-bitter taste. At room temperature storage (±30°C), the dangke had shelf life of less than 24 hours, while at low temperature storage (±4°C), dangke could last for four days.
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El-Nimr AA, Eissa HA, El-Abd MM, Mehriz AA, Abbas HM, Bayoumi HM. 2010. Water activity, color characteristics and sensory properties of egyptian gouda cheese during ripening. J Am Sci 6: 447-453.
Engelen A. 2018. Analisis kekerasan, kadar air, warna dan sifat sensori pada pembuatan keripik daun kelor. J Agritech Sci 2: 10-15.
Evert-Arriagada K, Hernández-Herrero MM, Gallardo-Chacón JJ, Juan B, Trujillo AJ. 2013. Effect of high pressure processing on volatile compound profile of a starter-free fresh cheese. Innov Food Sci Emerg Tech 19: 73-78. DOI: 10.1016/j.ifset.2013.04.001.
Fatma, Soeparno, Nurliyani, Hidayat C, Taufik M. 2012. Karakteristik whey limbah dangke dan potensinya sebagai produk minuman dengan menggunakan Lactobacillus acidophilus FNCC 0051. Agritech 32: 352-361.
González ML, Sánchez HC, Franco FMJ, Güemes VN, Soto SS. 2018. Physical, chemical and texture characteristics of Aro cheese. Food Res 2: 61-67. DOI: 10.26656/fr.2017.2(1).211.
Hatta W, Sudarwanto MB, Sudirman I, Malaka R. 2013. Survei potensi dangke susu sapi sebagai alternatif dangke susu kerbau di Kabupaten Enrekang, Sulawesi Selatan. JITP 3: 40-50.
Hatta W, Sudarwanto MB, Sudirman I, Malaka R. 2014. Survei karakteristik pengolahan dan kualitas produk dangke susu sapi di Kabupaten Enrekang, Sulawesi Selatan. JITP 3: 154-161.
Hutagalung TM, Yelnetty A, Tamasoleng M, Ponto JHW. 2017. Penggunaan enzim rennet dan bakteri Lactobacillus plantarum YN 1.3 terhadap sifat sensoris keju. J Zootek 37: 286-293. DOI: 10.35792/zot.37.2.2017.16068.
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Kaemba A, Suryanto E, Mamuaja CF. 2017. Aktivitas antioksidan beras analog dari sagu baruk (Arenga microcarpha) dan ubi jalar ungu (Ipomea batatas L. poiret). Chem Prog 10: 62-68.
Malaka R, Baco S, Prahesti KI. 2015. Karakteristik dan mekanisme gelatinasi curd dangke melalui analisis fisiko kimia dan mikrostruktur. JITP 4: 56-62.
Maldonado R, Melendez B, Arispe I, Boeneke C, Torrico D, Prinyawiwatkul W. 2013. Effect of pH on technological parameters and physicochemi-cal and texture characteristics of the pasta filata cheese Telita. J Dairy Sci 96: 7414-7426. DOI: 10.3168/jds.2013-6887.
Mourad G, Bettache G, Samir M. 2014. Composition and nutritional value of raw milk. Issues Biol Sci Pharm Res 2: 115-122. DOI: 10.15739/ibspr. 005.
Mukhlisah AN, Arief II, Taufik E. 2017. Physical, microbial, and chemical qualities of Dangke produced by different temperatures and papain concentrations. Media Peternakan 40: 63-70. DOI: 10.5398/medpet.2017.40.1.63.
Nedomová S, Kilián L, Pytel R, Kumbár V. 2017. Effect of ripening time on colour and texture properties in cheese. Potravinarstvo Slovak J Food Sci 11: 296-301. DOI: 10.5219/744.
Nugroho P, Dwiloka B, Rizqiati H. 2018. Rendemen, nilai pH, tekstur, dan aktivitas antioksidan keju segar dengan bahan pengasam ekstrak bunga rosella unggu (Hibiscus sabdariffa L.). J Teknol Pangan 2: 33-39.
Passot S, Cenard S, DouaniaI, TréléaI C, Fonseca F. 2012. Critical water activity and amorphous state for optimal preservation of lyophilized lactic acid bacteria. Food Chem 132: 1699-1705. DOI: 10.1016/j.foodchem.2011.06.012.
Rahimi J, Khosrowshahi A, Madadlou A, Aziznia S. 2007. Texture of low-fat iranian white cheese as influenced by gum tragacanth as a fat replacer. J Dairy Sci 90: 4058-4070. DOI: 10. 3168/jds.2007-0121.
Rana MS, Hoque MR, Rahman MO, Habib R, Siddiki MSR. 2017. Papaya (Carica papaya) latex an alternative to rennet for cottage cheese preparation. J Adv Vet Anim Res 4: 249-254. DOI: 10.5455/javar.2017.d218.
Risnawati M, Cahyaningrum SE. 2013. Pengaruh penambahan ion logam ca2+ terhadap aktivitas enzim papain. Unesa J Chem 2: 76-83.
Rosenthal AJ. 2010. Texture profile analysis-How important are the parameters?. J Texture Stud 41: 672-684. DOI: 10.1111/j.1745-4603.2010. 00248.x
Sant’Ana AMS, Bezerril FF, Madruga MS, Batista ASM, Magnani m, Souza L, Queiroga RCRE. 2013. Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both. J Dairy Sci 96: 7442-7453. DOI: 10.3168/jds.2013-6915.
Setyawardani T, Sumarmono J, Widayaka K. 2019. Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2). Vet World 12: 409-417. DOI: 10.14202/vetworld. 2019.409-417.
Sulistyo B, Chairunnisa H, Wulandari E. 2018. Pengaruh penggunaan kombinasi enzim papain dan jus lemon sebagai koagulan terhadap kadar air, berat rendemen, dan nilai kesukaan fresh cheese. J Ilmu Ternak 18: 9-16. DOI: 10. 24198/jit.v18i1.15299.
Sulmiyati S, Said NS. 2018. Karakteristik dangke susu kerbau dengan penambahan crude papain kering. Agritech 38: 345-352. DOI: 10.22146/ agritech.24331.
Sumarlan SH, Wibisono Y, Hawa LC, Nurwindi LL. 2017. Pengaruh penambahan enzim papain komersial dalam pembuatan hidrolisat protein dari limbah cair surimi. J Keteknikan Pertanian Tropis Biosistem 5: 56-65.
Suryani T, Niswah F. 2015. Pemanfaatan susu kambing etawa dan kedelai sebagai bahan dasar dangke (keju khas Indonesia) dengan koagulan ekstrak jeruk nipis. Bioeksperimen 1: 45-52.
Widarta IWR, Wisaniyasa NW Prayekti H. 2016. Pengaruh penambahan ekstrak belimbing wuluh (Averrhoa bilimbi L.) terhadap karak-teristik fisikokimia keju mozzarella. J Ilmiah Teknol Pertanian Agrotechno 1: 37-45.
Aliyu Y, Abdullahi IO, Whong CMZ, Anumiri CE, Bwala JD, Esimi JS. 2019. The proximate composition of fresh and fermented milk in parts of Nasarawa State, Nigeria. Asian Food Sci J 10: 1-12. DOI: 10.9734/afsj/2019/v10i43 0047.
Arboatti AS, Olivares ML, Sabbag NG, Costa SC, Zorrilla SE, Sihufe GA. 2014. The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory charac-teristics of mozzarella cheese. Dairy Sci Technol 94: 373-386. DOI 10.1007/s13594-014-0169-2.
Arini N. 2016. Upaya Peningkatan Kualitas Sensori dan Preservasi Dangke Susu Sapi dengan Penambahan Lemak Susu dan Supernatan Lactobacillus plantarum (Lactococcus lactis fncc 0086) [Disertasi]. Bogor: Fakultas Kedokteran Hewan, Institut Pertanian Bogor.
Cárdenas N, Calzada J, Peirotén A, Jiménez E, Escudero R, Rodríguez JM, Medina M, Fernández L. 2014. Development of a potential probiotic fresh cheese using two Lactobacillus salivarius strains isolated from human milk. Biomed Res Int 2014: 1-12. DOI: 10.1155/2014/ 801918.
El-Nimr AA, Eissa HA, El-Abd MM, Mehriz AA, Abbas HM, Bayoumi HM. 2010. Water activity, color characteristics and sensory properties of egyptian gouda cheese during ripening. J Am Sci 6: 447-453.
Engelen A. 2018. Analisis kekerasan, kadar air, warna dan sifat sensori pada pembuatan keripik daun kelor. J Agritech Sci 2: 10-15.
Evert-Arriagada K, Hernández-Herrero MM, Gallardo-Chacón JJ, Juan B, Trujillo AJ. 2013. Effect of high pressure processing on volatile compound profile of a starter-free fresh cheese. Innov Food Sci Emerg Tech 19: 73-78. DOI: 10.1016/j.ifset.2013.04.001.
Fatma, Soeparno, Nurliyani, Hidayat C, Taufik M. 2012. Karakteristik whey limbah dangke dan potensinya sebagai produk minuman dengan menggunakan Lactobacillus acidophilus FNCC 0051. Agritech 32: 352-361.
González ML, Sánchez HC, Franco FMJ, Güemes VN, Soto SS. 2018. Physical, chemical and texture characteristics of Aro cheese. Food Res 2: 61-67. DOI: 10.26656/fr.2017.2(1).211.
Hatta W, Sudarwanto MB, Sudirman I, Malaka R. 2013. Survei potensi dangke susu sapi sebagai alternatif dangke susu kerbau di Kabupaten Enrekang, Sulawesi Selatan. JITP 3: 40-50.
Hatta W, Sudarwanto MB, Sudirman I, Malaka R. 2014. Survei karakteristik pengolahan dan kualitas produk dangke susu sapi di Kabupaten Enrekang, Sulawesi Selatan. JITP 3: 154-161.
Hutagalung TM, Yelnetty A, Tamasoleng M, Ponto JHW. 2017. Penggunaan enzim rennet dan bakteri Lactobacillus plantarum YN 1.3 terhadap sifat sensoris keju. J Zootek 37: 286-293. DOI: 10.35792/zot.37.2.2017.16068.
Iswari K, Astuti HF, Srimaryati. 2017. Pengaruh lama fermentasi terhadap mutu tepung cassava termodifikasi.. Prosiding Seminar Nasional 2016, Membangun Pertanian Modern Dan Ino-vatif Berkelanjutan dalam Rangka Mendukung MEA, 1250-1257, 31-1 Mei-Jun 2016, Lemlit Universitas Jambi.
Kaemba A, Suryanto E, Mamuaja CF. 2017. Aktivitas antioksidan beras analog dari sagu baruk (Arenga microcarpha) dan ubi jalar ungu (Ipomea batatas L. poiret). Chem Prog 10: 62-68.
Malaka R, Baco S, Prahesti KI. 2015. Karakteristik dan mekanisme gelatinasi curd dangke melalui analisis fisiko kimia dan mikrostruktur. JITP 4: 56-62.
Maldonado R, Melendez B, Arispe I, Boeneke C, Torrico D, Prinyawiwatkul W. 2013. Effect of pH on technological parameters and physicochemi-cal and texture characteristics of the pasta filata cheese Telita. J Dairy Sci 96: 7414-7426. DOI: 10.3168/jds.2013-6887.
Mourad G, Bettache G, Samir M. 2014. Composition and nutritional value of raw milk. Issues Biol Sci Pharm Res 2: 115-122. DOI: 10.15739/ibspr. 005.
Mukhlisah AN, Arief II, Taufik E. 2017. Physical, microbial, and chemical qualities of Dangke produced by different temperatures and papain concentrations. Media Peternakan 40: 63-70. DOI: 10.5398/medpet.2017.40.1.63.
Nedomová S, Kilián L, Pytel R, Kumbár V. 2017. Effect of ripening time on colour and texture properties in cheese. Potravinarstvo Slovak J Food Sci 11: 296-301. DOI: 10.5219/744.
Nugroho P, Dwiloka B, Rizqiati H. 2018. Rendemen, nilai pH, tekstur, dan aktivitas antioksidan keju segar dengan bahan pengasam ekstrak bunga rosella unggu (Hibiscus sabdariffa L.). J Teknol Pangan 2: 33-39.
Passot S, Cenard S, DouaniaI, TréléaI C, Fonseca F. 2012. Critical water activity and amorphous state for optimal preservation of lyophilized lactic acid bacteria. Food Chem 132: 1699-1705. DOI: 10.1016/j.foodchem.2011.06.012.
Rahimi J, Khosrowshahi A, Madadlou A, Aziznia S. 2007. Texture of low-fat iranian white cheese as influenced by gum tragacanth as a fat replacer. J Dairy Sci 90: 4058-4070. DOI: 10. 3168/jds.2007-0121.
Rana MS, Hoque MR, Rahman MO, Habib R, Siddiki MSR. 2017. Papaya (Carica papaya) latex an alternative to rennet for cottage cheese preparation. J Adv Vet Anim Res 4: 249-254. DOI: 10.5455/javar.2017.d218.
Risnawati M, Cahyaningrum SE. 2013. Pengaruh penambahan ion logam ca2+ terhadap aktivitas enzim papain. Unesa J Chem 2: 76-83.
Rosenthal AJ. 2010. Texture profile analysis-How important are the parameters?. J Texture Stud 41: 672-684. DOI: 10.1111/j.1745-4603.2010. 00248.x
Sant’Ana AMS, Bezerril FF, Madruga MS, Batista ASM, Magnani m, Souza L, Queiroga RCRE. 2013. Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both. J Dairy Sci 96: 7442-7453. DOI: 10.3168/jds.2013-6915.
Setyawardani T, Sumarmono J, Widayaka K. 2019. Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2). Vet World 12: 409-417. DOI: 10.14202/vetworld. 2019.409-417.
Sulistyo B, Chairunnisa H, Wulandari E. 2018. Pengaruh penggunaan kombinasi enzim papain dan jus lemon sebagai koagulan terhadap kadar air, berat rendemen, dan nilai kesukaan fresh cheese. J Ilmu Ternak 18: 9-16. DOI: 10. 24198/jit.v18i1.15299.
Sulmiyati S, Said NS. 2018. Karakteristik dangke susu kerbau dengan penambahan crude papain kering. Agritech 38: 345-352. DOI: 10.22146/ agritech.24331.
Sumarlan SH, Wibisono Y, Hawa LC, Nurwindi LL. 2017. Pengaruh penambahan enzim papain komersial dalam pembuatan hidrolisat protein dari limbah cair surimi. J Keteknikan Pertanian Tropis Biosistem 5: 56-65.
Suryani T, Niswah F. 2015. Pemanfaatan susu kambing etawa dan kedelai sebagai bahan dasar dangke (keju khas Indonesia) dengan koagulan ekstrak jeruk nipis. Bioeksperimen 1: 45-52.
Widarta IWR, Wisaniyasa NW Prayekti H. 2016. Pengaruh penambahan ekstrak belimbing wuluh (Averrhoa bilimbi L.) terhadap karak-teristik fisikokimia keju mozzarella. J Ilmiah Teknol Pertanian Agrotechno 1: 37-45.
Authors
MusraN. I., YasniS., & SyamsirE. (2021). KARAKTERISASI KEJU DANGKE MENGGUNAKAN ENZIM PAPAIN KOMERSIAL DAN PERUBAHAN FISIK SELAMA PENYIMPANAN. Jurnal Teknologi Dan Industri Pangan, 32(1), 27-35. https://doi.org/10.6066/jtip.2021.32.1.27
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