TY  - JOUR
PB  - Scienceline Publication
SP  - 256
TI  - Physicochemical Properties of Cottage Cheese Produced Using Bromelain Enzyme Powder Derived from Ananas comosus
A1  - Wanniatie, Veronica
A1  - Salsabila, Nayla
A1  - Afra Suryani, Nurul
SN  - 2322-4568
ID  - eprints1543
JF  - World?s Veterinary Journal
UR  - https://wvj.science-line.com/attachments/article/86/WVJ15(2)256-263,2025.pdf
N2  - 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.
AV  - public
EP  - 263
KW  - Bromelain enzyme
KW  -  Cottage cheese
KW  -  Fresh cheese
KW  -  Physicochemical properties
KW  -  Ananas comosus
Y1  - 2025/06/25/
VL  - 15
IS  - 2
ER  -