THE ENZYMATIC HYDROLYSIS OF COW MILK AND
ITS EFFECT ON MILK HYDROLYSATE PROPERTIES
HIDROLISIS ENZIMATIK SUSU SAPI DAN
PENGARUHNYA PADA SIFAT HIDROLISAT SUSU
BACHELOR THESIS
Submitted in partial fulfillment of the requirements for a Food Technology Bachelor's degree in Faculty of Agricultural Technology
By:
CAROLINA SANTOSO
14.I1.0036
DEPARTMENT OF FOOD TECHNOLOGY
FACULTY OF AGRICULTURAL TECHNOLOGY
SOEGIJAPRANATA CATHOLIC UNIVERSITY
SEMARANG
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STATEMENT OF THESIS AUTHENTICITY
The undersigned below:
Name : Carolina Santoso Student Number : 14.I1.0036
Faculty : Agricultural Technology Department : Food Technology
I hereby declare that the thesis entitled “THE ENZYMATIC HYDROLYSIS OF COW MILK AND ITS EFFECT ON MILK HYDROLYSATE PROPERTIES”
contains no work that ever proposed to acquire a bachelor title in a University and along to my knowledge. There are no works ever written or published by others, except the ones used as references and mentioned in the list of references.
If it has proven in the future that partly or entirely thesis is the result of plagiarism, therefore I am willing to revoke with all the consequences in accordance with the law and regulations applied at Soegijapranata Catholic University and/or valid law and regulations.
Semarang, 7th March 2018
ii
THE ENZYMATIC HYDROLYSIS OF COW MILK AND
ITS EFFECT ON MILK HYDROLYSATE PROPERTIES
HIDROLISIS ENZIMATIK SUSU SAPI DAN
PENGARUHNYA PADA SIFAT HIDROLISAT SUSU
BACHELOR THESIS
Submitted in partial fulfillment of the requirements for a Food Technology Bachelor's degree in Faculty of Agricultural Technology
By:
CAROLINA SANTOSO
14.I1.0036
This thesis has been approved and defended in front of the examination committees on 31th January 2018
Semarang, 7th March 2018
Faculty of Agricultural Technology Soegijapranata Catholic University
Supervisor Dean
Dr. Ir. Lindayani, MP Dr. R. Probo Y. Nugrahedi, S.TP., M.Sc.
Co-Supervisor
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SUMMARY
iv
RINGKASAN
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ACKNOWLEDGEMENT
First of all the author would like to express her thanks to the Jesus Christ because of His
grace and blessing the thesis entitled: “The Enzymatic Hydrolysis of Cow Milk and Its Effect on Milk Hydrolysate Properties” has been written to fulfill the requirement for
acquiring Bachelor Degree in Food Technology in Soegijapranata Catholic University,
Semarang, Indonesia. The author would like to express sincere gratitude to all people
who have given support and guidance, they are:
1. Dr. R. Probo Y. Nugrahedi, S.TP., M.Sc., as the Dean of Faculty of Agricultural
Technology thank you for giving the great opportunity to finish the final research.
2. Dr. Ir. Lindayani, MP as supervisor and Dra. Laksmi Hartayanie, MP as
co-supervisor thank you for giving the great opportunity to do this research, the great
support, the excellent guidance during the process, and the time to complete this
thesis.
3. Ir. Sumardi, M.Sc. thank you for your supporting and help to analyze the data.
4. All lecturers in the Department of Food Technology thank you for giving all great
lessons during the learning activities.
5. All laboratory assistants (Mas Soleh, Mas Lilik, Mas Pri, and Mba Agatha) in the
Department of Food Technology thank you for giving the great guidance and
support during the laboratory activities.
6. All administration staffs thank you for providing great services and information
during the learning activities.
7. Author’s parents (Bambang Hadisantoso and Lay Njuk Siu) and sisters (Deissy
Roosalia Santoso and Grace Giovanni Santoso) thank you for never-ending love,
prayer, guidance, advice, and support financially and emotionally.
8. All of the author’s friends especially Bagus Ariyanto, Nindita Niartika, Michael
Adrian, Michelle Fernanda, Melisa Vicilia, Kathryne Priscilla, and Ira Febriyana,
thank you for the support and suggestions.
9. All of the Food Technology Students who cannot be mentioned one by one thank
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10. All of the people who had directly and indirectly helped and supported during the
practical training until finishing this thesis, thank you for everything.
Finally, may God receives all their works and kindnesses. The author realizes that there
were unintended errors in writing this thesis. All the readers can give suggestions to
improve the content in order to make this thesis as one of the good examples, an
inspiration, and provide useful information for others.
Semarang, 7th March 2018
Author,
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LIST OF CONTENTS
Page
STATEMENT OF THESIS AUTHENTICITY……….…………...i
VALIDITY SHEET ... ii
1.2.2. Enzymatic Hydrolysis ... 4
1.2.3. Papain and Bromelain Enzymes ... 5
1.3. Aim of The Study ... 6
2. METHODOLOGY ... 7
2.1. Materials ... 7
2.2. Equipment ... 7
2.3. Methods ... 8
2.3.1. Experimental Design ... 8
2.3.2. Hydrolysis of Milk ... 9
2.3.3. Analyses ... 9
a. pH Measurement ... 9
b. Determination of Degree of Hydrolysis ... 9
c. Antioxidant Activity ... 10
e. Sensory Analysis ... 10
f. Data Analysis ... 10
3. RESULTS... 11
3.1. pH of Milk Hydrolysate ... 11
3.2. Degree of Hydrolysis of Milk Hydrolysate ... 12
3.3. Antioxidant Activity of Milk Hydrolysate ... 14
3.4. Comparison of Kinetic Values ... 15
3.5. Sensory Analysis ... 17
4. DISCUSSIONS ... 18
4.1. pH of Milk Hydrolysate ... 18
4.2. Degree of Hydrolysis of Milk Hydrolysate ... 18
4.3. Antioxidant Activity of Milk Hydrolysate ... 19
4.4. Comparison of Kinetic Values ... 20
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5. CONCLUSIONS AND SUGGESTIONS ... 22
5.1. Conclusions ... 22
5.2. Suggestions ... 22
6. REFERENCES ... 23
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LIST OF TABLES
Page
Table 1. pH of Milk Hydrolysate ... 12
Table 2. Degree of Hydrolysis of Milk Hydrolysate ... 13
Table 3. Antioxidant Activity of Milk Hydrolysate ... 15
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LIST OF FIGURES
Page
Figure 1. Mechanism of Antioxidant Activity ... 4
Figure 2. Decrease-Increase Reaction of The pH ... 5
Figure 3. Experimental Design of Enzymatic Hydrolysis ... 8
Figure 4. pH of Milk Hydrolysate ... 12
Figure 5. Degree of Hydrolysis of Milk Hydrolysate ... 13
Figure 6. Milk Hydrolysis by Papain Enzyme ... 14
Figure 7. Milk Hydrolysis by Bromelain Enzyme ... 14
Figure 8. Antioxidant Activity of Milk Hydrolysate ... 15
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LIST OF APPENDICES
Page
Appendix 1. Nutrition Facts of Pasteurized Nonfat Milk from Diamond ... 28
Appendix 2. The Results of SPSS Analysis ... 28
