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| dc.description.abstract | Cheddar cheese is one kind of dairy products
with a high demand in Indonesia, where the common raw
material, the cow milk is produced. Unfortunately, few
consumers are lactose intolerant. For them, cow milk can be
substituted with other milk which does not contain lactose,
such as milk made from peanut or red beans. The
commonly used enzyme in processing the cheddar cheese is
Rennet, but other enzyme can also be used, such as Papain
enzyme from papaya fruit and bromelain enzyme from
pineapple. These substitute enzymes are obtained from local
fruit which is potential to change the rennet. The purpose of
this research is to study the effects of variation of milk as
the raw materials and enzymes coagulant toward the yield
of cheddar cheese and its qualities (water content, ash
content, protein content, fat content, calcium content, and
texture). The method of this research comprises preliminary
experiments, a main experiment, and analyses. Preliminary
experiments consist of manufacture and pasteurization of
peanut and red bean milk, and the analysis of the enzyme
activity. The main experiment consists of the production of
cheddar cheese with cow milk, red bean milk, and peanut
milk as the raw material. Analyses conducted are analysis of
water, ash, protein, fat, calcium, and texture of the cheese.
The highest yield of the cheddar cheese is 13,95%, obtained
from the cheese made of peanut milk and Rennet enzyme. | en_US |
