The Effect of Using Crude Papain as Coagulant on Chemical Characteristics and Energy Value of Susu Goreng Made from Cow’s Milk

Abstract

This study aimed to determine the effect of crude papain on the chemical characteristics and energy value of fried milk made from cow’s milk. A completely randomized design (CRD) was used in this experiment with 4 treatments and 4 replicates. The levels of crude papain tested were P1 = 0.5%, P2 = 1%, P3 = 1.5% and P4 = 2.0%, of milk volume. The variables studied included protein content, total sugar, lactose, calcium and energy value. The collected data were processed according to the variance analysis procedure. The fried milk produced had protein content; 9.9 – 11.87%, fat 6.59 – 9.59%, lactose 4.84 – 8.72%; total sugar 28.25 – 36.75%; calcium 0.23 – 0.26% and energy value 2712.47 – 3388.25 calories/100g. The results of variance analysis showed that the treatment had a very significant effect (P<0.01) on fat content, total sugar, and a significant effect (P<0.05) on lactose content, but not significant (P>0.05) on protein, calcium, and energy value of fried milk. It was concluded that the use of crude papain produced fried milk with varying levels of fat, total sugar and lactose but protein, calcium and energy value tended to be the same. The best results were obtained with the use of crude papain 0.5%.