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Journal > JURNAL ILMU-ILMU PETERNAKAN > Cheese Production Using Immobilized Rennin-Mucor pusillus

 

JURNAL ILMU-ILMU PETERNAKAN
Vol 19, No 2 (2009)
Cheese Production Using Immobilized Rennin-Mucor pusillus
Mustakim, Mustakim ( Program Studi Teknologi Hasil Ternak, Fakultas Peternakan Universitas Brawijaya)
Muarifah, Ririn Fitri ( Alumni Program Studi Teknologi Hasil Ternak)
Al Awwaly, Khothibul Umam ( Program Studi Teknologi Hasil Ternak, Fakultas Peternakan Universitas Brawijaya)
Article Info   ABSTRACT
Published date:
21 Feb 2012
 
This study was aimed to understand the good condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M. pusillus was produced using corn starch as substrate, incubated at 37oC for 116 hours. Immobilization was conducted with entrapment method using alginate. Proteolytic and milk-clotting activities of enzyme was measured. Furthermore, the immobilized enzyme was used in the cheese production with different temperatures (32, 37 and 42oC) and pH (5,0; 5,5 and 6,0) using Split Plot Design. It was conducted a test of pH, titratable acidity and texture for produced cheese.The result showed that the alginate matrix can be used to immobilize rennin enzyme from M. pusillus. Immobilization of rennin enzyme from M. pusillus has proteolitic activity value 0.1395 unit/ml/minute and milk-clotting activity value 6090 unit/mg protein/minute. The temperatures (32, 37 and 42oC) in the fresh cheese making using immobilized rennin enzyme M. pusillus gave a highly significant different effect (P<0.01) on texture and pH of fresh cheese. The pH (5.0; 5.5 and 6.0) gave a highly significant different effect (P<0.01) on pH and titratable acidity of fresh cheese.It is concluded that alginate can be used in the rennin enzyme immobilization. Temperature and pH gave a highly significant different effect on texture, pH and titratable acidity of fresh cheese. The temperature of 37oC and pH 6.0 can be used to make a good quality cheese with immobilized rennin enzyme from M. pusillus using alginate with characters as follows: texture 1,1866 N, pH 4,94-5,21 and titratable acidity 1,409% (JIIPB 2009 Vol 19 No 2: 149-160).Keywords: immobilized enzyme, microbial rennin, alginate, cheese.
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