…
comment: The repository administrator has not yet configured an RDF license.
primary topic: Physicochemical Properties of Cottage Cheese Produced Using Bromelain Enzyme Powder Derived from Ananas comosus

Physicochemical Properties of Cottage Cheese Produced Using Bromelain Enzyme Powder Derived from Ananas comosus
type: AcademicArticle
type: Article
abstract: Lampung Province is a producer of canned pineapple in Indonesia. Waste from the pineapple canning process, in the form of cobs and skins, is used as a powdered bromelain enzyme. Bromelain enzyme is thought to have the same function as rennet in the cheese-making process. This study aimed to determine the effect of using bromelain enzyme from Ananas comosus on the physical quality (curd yield, hardness, and adhesiveness) and chemical quality (protein, fat, and moisture content) of cottage cheese. The study was conducted using a Completely Randomized Design (CRD) with four treatment groups (0.5%, 0.6%, 0.7%, and 0.8% bromelain enzyme concentrations), each replicated five times. Results indicated that a bromelain concentration of 0.6% yielded the highest curd and cheese hardness, while a concentration of 0.7% produced the highest fat content and strongest adhesiveness. Additionally, a concentration of 0.8% resulted in the highest protein content, reducing the water content in the cheese. These findings suggest that bromelain enzyme concentrations between 0.6% and 0.8% are suitable for cheese production.
date: 2025-06-25
volume: 15
issue: 2
is part of: World’s Veterinary Journal
status: peerReviewed
status: published
author list: authors
type: EPrint
type: ArticleEPrint
is part of: repository
has document: Physicochemical Properties of Cottage Cheese Produced Using Bromelain Enzyme Powder Derived from Ananas comosus (Text)
has version: Physicochemical Properties of Cottage Cheese Produced Using Bromelain Enzyme Powder Derived from Ananas comosus (Text)
has published: Physicochemical Properties of Cottage Cheese Produced Using Bromelain Enzyme Powder Derived from Ananas comosus (Text)
subject: SF Animal culture

Physicochemical Properties of Cottage Cheese Produced Using Bromelain Enzyme Powder Derived from Ananas comosus (Text)
type: Document
has file: WVJ15(2)256-263,2025 (1).pdf
has part: WVJ15(2)256-263,2025 (1).pdf

Scienceline Publication
type: Organization

World’s Veterinary Journal
type: Collection
issn: 23224568

Veronica Wanniatie
type: Person
given name: Veronica
family name: Wanniatie

Nurul Afra Suryani
type: Person
given name: Nurul
family name: Afra Suryani

Nayla Salsabila
type: Person
given name: Nayla
family name: Salsabila

http://eprints.science-line.com/id/eprint/1543/
title: HTML Summary of #1543 <epc:when xmlns:epc="http://eprints.org/ep3/control" test="title">Physicochemical Properties of Cottage Cheese Produced Using Bromelain Enzyme Powder Derived from Ananas comosus</epc:when>
format: text/html
primary topic: Physicochemical Properties of Cottage Cheese Produced Using Bromelain Enzyme Powder Derived from Ananas comosus

SF Animal culture
type: Concept