PENGARUH pH DAN SUHU TERHADAP KEMAMPUAN ENZIM BROMELIN UNTUK MENGGUMPALKAN SUSU [THE EFFECT OF pH AND TEMPERATURE ON THE ABILITY OF BROMELAIN ENZYME TO COAGULATE MILK]

Abstract

Pineapple (Ananas comosus L.) is a fruit belonging to the Bromeliaceae family. The pineapple plant (Ananas comosus L.) contains bromelin enzyme which can be used as a substitute for the enzyme renin (rennet) as a milk coagulant agent. This research aims to determine the effect of pH and temperature on the speed of the bromelin enzyme's ability to coagulate milk, as well as determine the best pH and temperature on the speed of the bromeline enzyme's ability to coagulate milk. This research uses a factorial with a Completely Randomized Design (RAL-F) pattern consisting of 2 factors, the first factor is pH (K), K1 = pH 6 (acid) ̸ test tube; K2 = pH 7 (neutral) ̸ test tube; K3 = pH 8 (alkaline) ̸ test tube. Furthermore, the second treatment is temperature (D), D1 = temperature 60°C ̸ test tube; D2 = temperature 40°C ̸ test tube; D3 = temperature 50°C ̸ test tube. Each factor consists of 3 treatment levels, the total number of treatment combinations is 9 and each treatment combination is repeated 3 times. The results of the research show that there is an influence between providing variations in pH and temperature on the speed of the bromelin enzyme's ability to coagulate milk. The fastest average speed of milk coagulation time was in the K2D3 treatment (pH 7 temperature 50°C), namely 19.33 minutes, so it can be said that the best treatment was the pH and temperature in the K2D3 treatment (pH 7 temperature 50°C).