OPTIMASI KONSENTRASI ENZIM PAPAIN DAN SUHU PEMANASAN PADA PEMBUATAN DANGKE DENGAN RESPONSE SURFACE METHOD (RSM)

Maimunah Hindun Pulungan, Marta Muthia Kamilia, Ika Atsari Dewi

Abstract


ABSTRAK

 

Tujuan penelitian mengetahui konsentrasi enzim papain serta suhu pemanasan yang optimal sehingga diperoleh dangke dengan kualitas dan penerimaan konsumen yang baik. Penelitian dirancang menggunakan Response Surface Method menggunakan Rancangan Komposit Terpusat dengan dua faktor. Faktor pertama konsentrasi enzim papain (0,1%; 0,3%; 0,5%) dan faktor kedua suhu pemanasan (65ºC; 75ºC; 85ºC). Hasil solusi optimal diperoleh pada perlakuan konsentrasi enzim papain sebesar 0,21% dan suhu pemanasan sebesar 77,73 ºC dengan dangke yang memiliki nilai kadar protein sebesar  11,93%, total padatan terlarut whey dangke sebesar 6,310Brix dan rendemen sebesar 14,44%. Warna netral, tekstur agak tidak menyukai, rasa tidak menyukai dan aroma netral.

 

Kata Kunci: Dangke; Enzim Papain; Response Surface Method; Suhu  Pemanasan


ABSTRACT 

The purpose is to determine the concentration of the papain enzyme and heating temperature the optimal in order to obtained with quality and good consumer acceptance. The study was designed used the Response Surface Method with Centralized Composite Design with two factors. The first factor is the concentration of the papain enzyme (0.1%; 0.3%; 0.5%) and the second factor is the heating temperature (65ºC; 75ºC; 85ºC). The optimal solution results obtained in the treatment of papain enzyme concentration of 0.21% and heating temperature of 77.73 ºC with dangke which has a protein content value of 11.93%, the total dissolved solids of whey dangke amounted to 6.310Brix and the yield of 14.44%. Neutral color, somewhat disliked texture, disliked taste and neutral aroma.

Keywords: Dangke; Heating Temperature; Papain Enzyme; Response Surface Method


Keywords


Dangke; Enzim Papain; Response Surface Method; Suhu Pemanasan

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DOI: http://dx.doi.org/10.21776/ub.jtp.2020.021.01.7

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