CREAM CHEESE PRODUCTION
By Hadi Prasetyo Student’s ID: 14211049
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
FACULTY OF LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY EduTown BSD City
Tangerang 15339 Indonesia
AUGUST 2015
Revision after Thesis Defense on 11th August 2015
Hadi Prasetyo STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
Hadi Prasetyo
____________________________________________
Student Date
Revision after Thesis Defense on 11th August 2015
Approved by:
IrvanS. Kartawiria, S.T., M.Sc.
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Thesis Advisor
Date
Ir. Abdullah Muzi Marpaung, MP
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Thesis Co-Advisor Date
Dr. Dipl.-Ing. Samuel P. Kusumocahyo
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Dean Date
Hadi Prasetyo ABSTRACT
OPTIMIZATION OF PAPAIN ENZYME UTILIZATION FOR NON-RENNET CREAM CHEESE PRODUCTION
by Hadi Prasetyo
Irvan S. Kartawiria, S.T., M.Sc, Advisor Ir. Abdullah Muzi Marpaung, MP, Co-Advisor
SWISS GERMAN UNIVERSITY
There general objectives in this research were to create a new non-rennet cream cheese product which has similar viscosity with rennet cream cheese with an acceptable appearance, aroma, texture and taste. The observed parameters in this experiment were the milk type (fresh milk and pasteurized milk) with the addition of papain enzyme (2ml, 4ml, and 6ml) and the CaCl2 addition (0.25gram, 0.5 gram, 0.7 gram). Moreover the viscosity of each treatment was analyzed by viscometer and to determine the best formulation from each type of milk, design expert was used.
Preliminary research was about converting the quantification of milliliter papain enzyme used in cheese making into (U) Unit of Enzyme Activity.
Sensory analysis was conducted to determine the product’s acceptability. The product’s appearance, aroma, taste & texture, and overall acceptance were scored by 54 panelists.
The papain cream cheese made oftwo types of milk added with 2ml papain enzyme and 0.5 gram CaCl2 was the best formulation. Papain cream cheese which was made of fresh milk has higher overall acceptance mean score (6.65) compared to papain cream cheese which was made of pasteurized milk (5.67). Statistical analysis using wilcoxson test was conducted and the results were all significant different.
Keywords: Papain enzyme, Carica papaya L., Cream cheese, CaCl2, Viscosity,
Hadi Prasetyo
© Copyright 2015 by Hadi Prasetyo All rights reserved
Hadi Prasetyo DEDICATION
I dedicate this research to
every scientist out there who’s trying to create a better world .
Hadi Prasetyo ACKNOWLEDGEMENTS
I would like to acknowledge and to extend my biggest gratitude to God for his amazing grace that I am given this opportunity to conduct research and finally complete it. Also, to the following individuals who have supported and made the completion of this report possible:
• Mr. Irvan S. Kartawiria, S.T., M.Sc, for his patience, guidance, rich ideas and innovation which inspired me while doing this research, as the advisor for my thesis project, for being supportive and positive towards me from the very first semester of my study in this university.
• Ir. Abdullah Muzi Marpaung, MP, as the co-advisor for my thesis project, for his critical support in statistical analysis, encouragement, superb ideas, and cooperation.
• Mr. Hery Sutanto, S.Si., M.Si, for his overwhelming support and his outstanding knowledge in chemistry.
• Ms. Maria DPT Gunawan Puteri, S.T.P, M.Sc., Ph.D., for her encouragement and her mastery in sensory analysis.
• Mr. Tabligh Permana, S. Si, for his overwhelming knowledge and his expertise in laboratory activities.
• Mr. Agung Margiyanto, S.Pd, for his help regarding any administrations for this thesis.
• Ms. Silvya Yusri, S.Si, for her presence and help in the laboratory.
• Every cleaning service and security staff, for keeping the laboratory environment clean and safe.
Moreover, I acknowledge most especially to my father and mother for the endless support and providing anything that was related to this research. Last but not least, to my fellow classmates and university friends who were super helpful to share their thoughts and being so supportive until this report was finally finished.
Hadi Prasetyo TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 7
LIST OF FIGURES ... 9
LIST OF TABLES ... 10
CHAPTER 1 - INTRODUCTION ... 11
1.1 Background ... 11
1.2 Research Problems ... 14
1.3 Research Objectives ... 15
1.4 Significance of Study ... 15
1.5 Research Questions ... 16
1.6 Hypothesis ... 16
CHAPTER 2 - LITERATURE REVIEW ... 17
2.1 Papain Enzyme ... 17
2.2 Cheese Production ... 17
2.2.1 Non-Rennet Coagulant in Cheese Making ... 18
2.2.2 Principle of Curdling in Milk... 19
2.3 Cream Cheese ... 20
2.4 Unit of Enzyme Activity Quantification ... 21
CHAPTER 3- RESEARCH METHODS ... 22
3.1 Venue and Time ... 22
Hadi Prasetyo
3.3.Preliminaries ... 22
3.3.1 Determination of the Unit of Enzyme Activity (U) ... 22
3.3.2 The Stability of Papain Enzyme ... 24
3.4 Design of Experiments ... 24
3.5 Experimental Procedure ... 25
3.6 Analytical Procedure... 27
3.6.1 Measurement of Texture Stability ... 27
3.6.2 Formula Development using Design Expert Software ... 27
3.6.3 Sensory Testing ... 28
4.1 Preliminary Research ... 29
4.1.1 The Stability of Papain Enzyme ... 29
4.1.2 Determination of Unit of Enzyme Activity (U) ... 29
4.2 Formulation of Cream Cheese (Setting Upper and Lower Level) ... 31
4.2.1 Role of Papain Enzyme in Cheese Making ... 31
4.2.2 Role of CaCl2 in Cheese Making ... 34
4.3 Descriptive Sensory Analysis... 39
4.3.1 Papain Cream Cheese Appearance ... 40
4.3.2 Papain Cream Cheese Aroma ... 41
4.3.3 Papain Cream Cheese Texture and Taste ... 42
4.3.4 Papain Cream Cheese Overall Acceptance ... 44
CHAPTER 5 - CONCLUSION AND RECOMMENDATION ... 46
5.1 Conclusion ... 46
5.2 RECOMMENDATION ... 46
APPENDICES ... 50
CURRICULUM VITAE ... 57
