By
Brenna Elvina 11305038
BACHELOR’S DEGREE In
FOOD TECHNOLOGY
LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY The Prominence Tower
Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143
Indonesia
August 2017
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.
Brenna Elvina
_____________________________________________
Student Date
Approved by:
Dr. Irvan S. Kartawiria, S.T., M.Sc.
_____________________________________________
Thesis Advisor Date
Maria Dewi P.T. Gunawan Puteri, M.Sc., Ph.D.
_____________________________________________
Thesis Co-Advisor Date
Dr. Dipl. -Ing. Samuel P. Kusumocahyo
_____________________________________________
Dean Date
ABSTRACT
MILK CURD PROPERTIES BY USING PINEAPPLE JUICE AS COAGULANT FOR CHEESE MAKING
By
Brenna Elvina
Dr. Irvan S. Kartawiria, S.T., M.Sc., Advisor Maria D.P.T. Gunawan Puteri, M.Sc., PhD, Co-Advisor
SWISS GERMAN UNIVERSITY
Pineapple fruit (Ananas Cosmus L. Mer) has been used to develop traditional cheese products in Indonesia due to the ability of the enzyme, Bromelain. Bromelain is a proteolytic enzyme, which is able to clot milk and resulting milk curd. The cheese product has a major problem regarding its taste, which is bitterness. This research focus on studying the source of bitterness in the milk curd and the effect of the different level addition of pineapple juice toward the milk curd. The analysis of amino acid content shows that the milk curd made by using pineapple juice as coagulant contains high amount of tryptophan and other bitter amino acid. The precentages ratio of bitter amino acid to non-bitter amino acid from milk curd made by using 15 ml and 40 ml of pineapple juice as coagulant is 50.67% ± 0.02% to 49.33% ± 0.02%. The increment of pineapple juice addition (15 ml to 40 ml) toward milk was found to affect the amino acid content of the milk curd, which increased from 36546.91 ppm to 38219.580 ppm. The milk curd also found to have more than twice the total amino acid of Cheddar cheese.
Keywords: Pineapple, bromelain, milk curd, amino acid, bitterness.
© Copyright 2017 by Brenna Elvina All rights reserved
DEDICATION
I dedicate this thesis works to my parents, Lilik Mardianto and Nina Elvira,
who offered me unconditional love and support all the time, to my siblings, Astrid Miranda and Sonia Astrella, and Beson Hartman,
to all of my friends and partner, and to my future self.
ACKNOWLEDGEMENT
I would like to give thanks to God for the strength and guidance during the hardest time during my thesis writing and make me to be able to finish it on time. Within opportunity, I would like to say my gratitude and appreciation to:
1. Dr. Irvan S. Kartawiria, ST, M.Sc., as my advisor, for his guidance full of patience, big support, and has given me bright ideas throughout my research.
2. Maria D.P.T. Gunawan Puteri, M.Sc., PhD., as my co-Advisor and as Deputy Head of Bachelor of Food Technology Department at Swiss German University, for her abundance of help, suggestion, and assistance regarding thesis writing and analysis.
3. Dr. Dipl. -Ing. Samuel P. Kusumocahyo, as my dean faculty of Life Sciences.
4. All laboratory assistants, Kak Tabligh, Kak Roziq, Kak Rara, Kak Gerald, and Kak Noni, who has given abundance of help during my laboratory analysis and never ending accompaniment.
5. My beloved parents, sisters and brother who always being the biggest support system in my life.
6. My laboratory friends, Dewita Annelies, Adinda Ajeng, Lavina T. Halim, Dimas Hakim, Nadia Amanda, Kevin Yonanda, Nadya Mariana, Citra Rachmawati, Jeany Tamara, Elias Harmanto, and Kevin Cahyadi Untoro, for their help regarding data processing and laboratory analysis.
7. My partner, Adianto Jayaratana, who sincerely support, encourage and help me a lot during my laboratory analysis and thesis writing.
8. All my best friends, Monica Angel, Chita Sakina P. Sidik, Felicia Rustandi, Grace Honggosaputara, Lavina T. Halim, Nadia Amanda Rifky, Pratiwi Andayani, Regina Christine Yosadi and Ruth Evellyn for their help and support during my thesis writing, and the rest of my Food Technology 2013 class mates at Swiss German University, who help me during my research.
9. Other people that I cannot mention one by one who have made some contribution in completing this thesis.
TABLE OF CONTENTS
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENT ... 6
LIST OF FIGURES ... 9
LIST OF TABLES ... 10
CHAPTER 1 - INTRODUCTION ... 11
1.1 Background ... 11
1.2 Research Problems: ... 12
1.3 Research Objectives: ... 13
1.4 Significance of Study: ... 13
1.5 Research Questions: ... 13
1.6 Hypothesis: ... 13
CHAPTER 2 – LITERATURE REVIEW ... 14
2.1 Properties of Milk ... 14
2.2 Milk Curdling Process ... 16
2.2.1 Characteristics of Bromelain ... 18
2.2.2 Pineapple Juice Effect on Milk ... 19
2.3 Development of Flavor in Dairy Products ... 21
CHAPTER 3 – RESEARCH METHODS ... 28
3.1 Venue and Time ... 28
3.2 Materials and Equipment ... 28
3.3 Experimental Design ... 28
3.4 Research Procedure ... 30
3.5 Analytical Procedure ... 31
3.6 Experimental Procedure ... 34
CHAPTER 4 – RESULT AND DISCUSSION ... 35
4.3.1 Milk Clotting Activity ... 37
4.3.2 Protease Activity ... 38
4.3.3 Analysis of Milk Clotting Activity and Protease Activity Ratio ... 39
4.4 Amino Acid Profile that Contribute Bitterness ... 39
CHAPTER 5 – CONCLUSIONS AND RECOMMENDATIONS ... 45
5.1 CONCLUSIONS ... 45
5.2 RECOMMENDATIONS ... 45
GLOSSARY ... 47
REFERENCES ... 48
APPENDICES ... 54
CURRICULUM VITAE ... 63