Peanut (Arachis hypogaea) Milk Vegan Cheese with Pineapple (Ananas comosus) Bromelin Enzyme as Coagulant and Carrot (Daucus carota) Extract as Source of Antioxidants
Abstract
Cheese has existed since ancient greece and became one of the fermented foods favored by the community. Cheese is obtained through the process of protein coagulation with the help of bacteria, enzymes, and acids. Increasingly accompanied by technological developments appear various types and preparations of cheese. Cheese is generally made from the milk of cows, goats, horses, and some other animals. But for the development of making cheese made from plants or plants is very rarely found. Making vegan cheese from peanut juice with coagulant enzyme, bromelin, pineapple and extra carrots as a source of antioxidants is present as a new cheese product. Antioxidants function as protectors of the body from free radicals that cause various diseases. To determine the content in vegan cheese made from peanut juice and the addition of carrot extract as a source of antioxidants, organoleptic tests were carried out, protein content tests using the biuret method, and antioxidant tests using DPPH solution. From the results of organoleptic tests carried out get a like response and in the protein content test, it was found that the use of peanut base ingredients has a higher level of protein content than the use of cow's milk base ingredients in cheese making. But in the test of antioxidant levels found that the addition of extra carrots had little affect antioxidant levels in cheese. This happens because the carrot extract present in vegan cheese undergoes oxidation.
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References
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Chairunnisa, T., Irbah, N., Irsan, A. Z., Dewi, S. I. T., Purba, P. N., Sitinjak, L. O., & Rahayu, A. Klaim Gizi Rendah Lemak pada Berbagai Jenis Keju: Literature Review. Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat, 1(1). https://doi.org/10.24114/jgpkm.v1i1.24918.
Eudier, H., Ben-Harb, S., Lorand, J. P., Duthil, F., Negahban, M., Saiter, J. M., & Chan-Huot, M. (2020). Properties of an analogue cheese obtained from raw peanut. Peanut Science, 47(2), 81-88. https://doi.org/10.3146/PS20-1.1.
Indah, P., Hariyadi, D., Mulyanita. Daya Terima Sari Kacang Hijau (Phaseolus Radiatus L.) Sebagai Bahan Alternatif Pembuatan Keju. 2020. Pontianak Nutrition Jurnal. 3(2): 35-38. http://ejournal.poltekkes-pontianak.ac.id/index.php/PNJ.
Jideani, A. I., Silungwe, H., Takalani, T., Omolola, A. O., Udeh, H. O., & Anyasi, T. A. (2021). Antioxidant-rich natural fruit and vegetable products and human health. International Journal of Food Properties, 24(1), 41-67. https://doi.org/10.1080/10942912.2020.1866597.
Kartawiria, I. S., Elvina, B., & Puteri, M., D., P., T., G. (2019). Milk Curd Properties Attributed to The Application of A Pineapple Juice as A Coagulant in Cheese Production. Journal of Chemical Technology and Metallurgy, 54 (4), 695-701. https://journal.uctm.edu/node/j2019-4/5_18-100_p_695-701.pdf
Kemenkes RI. Riset Kesehatan Dasar (RISKESDAS) 2007. Laporan Nasional 2008. Jakarta: Kementerian Kesehatan RI
Komansilan, S. (2020). Pemanfaatan Enzim Bromelin Buah Nanas (Ananas comusus) sebagai Koagulan Alami dan Aplikasinya pada Produksi Keju Cottage (Doctoral dissertation) Universitas Brawijaya.
Komansilan S., D. Rosyidi., L. E Radiati., Purwadi. 2019. Pengaruh variasi pH dengan penambahan enzim bromelin alami (Ananas comosus) terhadap sifat organoleptik keju cottage. Jurnal Sains Peternakan. Hal 59-61 Vol 7 No. 1 ISSN 2579-4450. https://doi.org/10.21067/jsp.v7i1.3613.
Komansilan, S., Rosyidi, D., Radiati, L. E., & Purwadi, P. (2020). The Effect of Ananas Comucus Extracted Bromelain Enzyme Addition Under Different pH On the Physicochemical Properties of Cottage Cheese. Jurnal Ilmu dan Teknologi Hasil Ternak, 15(01), 38-45. https://www.academia.edu/download/76152829/310.pdf.
Komansilan, S., Sakul, S. E., Maruf, W., & Ponto, J. H. (2023). Physicochemical characteristics and microstructural profiles of cottage cheese using pineapple bromelain enzyme [Ananas comosus] as a natural coagulant. Animal & Food Sciences Journal Iasi. 95-100. http://www.uaiasi.ro/firaa/Pdf/Pdf_Vol_79/S_Komansilan.pdf.
Kovacevic, J., Bechtold, T., & Pham, T. (2024). Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production. Macromol, 4(1), 23-41. https://doi.org/10.3390/macromol4010002.
Lidiyawati, R., Dwijayanti, F., & Pradigdo, S. F. (2013). Mentel (Permen Wortel) Sebagai Solusi Penambah Vitamin A. Jurnal Ilmiah Mahasiswa, 3(1), 12. http://download.garuda.kemdikbud.go.id.
Miwada, I. N. S., Sutama, I. N. S., Sukada, I. K., & Doloksaribu, L. (2019). Fortification of goat milk with purple sweet potato (Ipomea batatas l.) extract and its effects on functional cheese. International Journal of Life Sciences, 3(2), 8-13.http://download.garuda.kemdikbud.go.id.
Nasution, P. A., Batubara, R., & Surjanto, S. (2015). Tingkat Kekuatan Antioksidan Dan Kesukaan Masyarakat Terhadap Teh Daun Gaharu (Aquilaria Malaccensis Lamk) Berdasarkan Pohon Induksi Dan Non-induksi. Peronema Forestry Science Journal, 4(1), 10-21. https://www.neliti.com/publications/158327.
Parcheta, M., Swisłocka, R., Orzechowska, S., Akimowicz, M., Choi ´nska, R., & Lewandowski, W. (2021). Recent Developments in Effective Antioxidants: The Structure and Antioxidant Properties. Materials, 14, 1984. https://doi.org/ 10.3390/ma14081984.
Prawibowo, S. (2021). Food-related Adverse Reactions. Jurnal Medika Hutama, 3, 1524-1532. http://www.jurnalmedikahutama.com/index.php/JMH/article/view/309.
Putri, A., Rokhana, E., Alfiyah, D,N. Karakteristik Kimia dan Organoleptik Keju Lunak dengan Penggunaan Koagulan Belimbing Wuluh (Averrhoa Bilimbi). 2022. Prosiding Seminar Nasional Cendekia Peternakan (SENACENTER). 1(1), 196-201. https://doi.org/10.32503/senacenter.v1i1.34.
Trianto, M., Budiarsa, I. M., & Kundera, I. N. (2019). Kadar protein berbagai jenis kacang (leguminoceae) dan pemanfaatannya sebagai media pembelajaran. Journal of Biology Science and Education, 7(2), 533-538. https://doi.org/10.22487/jbse.v7i2.1140.
Varshney, K., & Mishra, K. (2022). An analysis of health benefits of carrot. International Journal of Innovative Research in Engineering & Management, 9(1), 211-214. https://acspublisher.com/journals/index.php/ijirem/article/view/11271.
Woisiri, S. A., Mangalik, G., & Nugroho, K. P. A. (2022). Survei Konsumsi Sayur dan Buah pada Remaja di SMA Negeri 5 Jayapura. Jurnal Ilmu Kesehatan Masyarakat, 11(03), 261-269. https://doi.org/10.33221/jikm.v11i03.1423.
Yoo, K. S., Bang, H., Pike, L., Patil, B. S., & Lee, E. J. (2020). Comparing carotene, anthocyanins, and terpenoid concentrations in selected carrot lines of different colors. Horticulture, Environment, and Biotechnology, 61, 385-393. https://link.springer.com/article/10.1007/s13580-019-00225-6.
Published
2024-04-30
How to Cite
AS-SYAUQI, Syarifah Miftahqillah et al.
Peanut (Arachis hypogaea) Milk Vegan Cheese with Pineapple (Ananas comosus) Bromelin Enzyme as Coagulant and Carrot (Daucus carota) Extract as Source of Antioxidants.
International Journal of Biosciences and Biotechnology, [S.l.], v. 11, n. 2, p. 25-32, apr. 2024.
ISSN 2655-9994.
Available at: <https://ojs.unud.ac.id/index.php/jbb/article/view/102110>. Date accessed: 18 may 2024.
doi: https://doi.org/10.24843/IJBB.2024.v11.i02.p04.
Section
Articles
