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Referensi mencakup studi tentang koagulan alami maupun enzim seperti bromelin dan rennet, karakteristik fisik-kimia dan uji organoleptik, serta metodologi analisis pangan seperti standar SNI dan AOAC. Selain itu terdapat rujukan terkait pemanfaatan bahan pangan lokal, fermentasi, dan pengaruh kondisi proses terhadap kualitas produk akhir.",{"@graph":63,"@context":120},[64,81,103],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,72,75,78],{"item":68,"name":69,"@type":70,"position":71},"https://docshare.wps.com","Home","ListItem",1,{"item":73,"name":9,"@type":70,"position":74},"https://docshare.wps.com/id/document/",2,{"item":76,"name":31,"@type":70,"position":77},"https://docshare.wps.com/id/document/penelitian-laporan/",3,{"item":79,"name":59,"@type":70,"position":80},"https://docshare.wps.com/id/document/references-food-technology-thesis-20210102014/206228/",4,{"url":79,"name":59,"@type":82,"image":83,"author":88,"headline":59,"publisher":91,"fileFormat":94,"inLanguage":57,"description":61,"dateModified":95,"datePublished":96,"encodingFormat":94,"isAccessibleForFree":97,"interactionStatistic":98},"DigitalDocument",{"url":84,"@type":85,"width":86,"height":87},"https://docshare.wps.com/thumbnails/references-food-technology-thesis-20210102014/206228.png","ImageObject",300,407,{"name":89,"@type":90},"Ivy","Person",{"url":68,"name":92,"@type":93},"DocShare","Organization","application/pdf","2026-10-07","2026-09-05",true,{"@type":99,"interactionType":100,"userInteractionCount":102},"InteractionCounter",{"@type":101},"ViewAction",6,{"@type":104,"mainEntity":105},"FAQPage",[106,112,116],{"name":107,"@type":108,"acceptedAnswer":109},"Daftar pustaka ini membahas bidang penelitian apa?","Question",{"text":110,"@type":111},"Rujukan di dalamnya berfokus pada teknologi pangan, dengan banyak studi terkait pengolahan produk berbasis susu, koagulan alami, enzim, serta karakteristik fisik-kimia dan organoleptik.","Answer",{"name":113,"@type":108,"acceptedAnswer":114},"Jenis sumber rujukan apa saja yang digunakan?",{"text":115,"@type":111},"Daftar pustaka memuat penelitian dari jurnal, artikel ilmiah, serta rujukan standar analisis seperti AOAC dan SNI.",{"name":117,"@type":108,"acceptedAnswer":118},"Apakah ada topik yang berkaitan dengan enzim dan koagulan nabati?",{"text":119,"@type":111},"Ya. Terdapat beberapa referensi yang membahas penggunaan enzim seperti bromelin sebagai koagulan serta pemanfaatan bahan lokal/koagulan alami dalam pembuatan produk pangan.","https://schema.org",{"og:url":79,"og:type":122,"og:title":59,"og:site_name":92,"og:description":61},"article",{"robots":124,"canonical":79},"index,follow",{"doc_id":126,"site_id":56},206228,1790392418,{"code":4,"msg":5,"data":129},{"doc_id":126,"user_id":130,"nickname":89,"user_avatar":131,"doc_module":4,"category_id":30,"category_name":31,"doc_title":59,"doc_description":61,"doc_content":132,"file_id":133,"file_url":134,"file_type":135,"file_size":136,"view_count":102,"is_deleted":4,"is_public":71,"is_downloadable":71,"audit_status":71,"page_count":137,"language":138,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":139,"faqs":140,"seo_title":141,"seo_description":61,"update_tm":142,"read_time":143},549758252649,"https://ap-avatar.wpscdn.com/avatar/8000253669c5317157?_k=1778319167496531819","DAFTAR PUSTAKA  \nAdinda, A. D., Elka, N. M., Hanifa, A. N., Kianisa, N. 2025. Pengaruh Penggunaan Enzim Bromelin Sebagai KoagulanNabati Terhadap Karakteristik Fisik Keju Mozarella. Kohesi: Jurnal Multidisiplin Saintek, 7(10), 1-11.  \nAeni, S., Desty, E. P., Natalia, D. P. 2019. Susu Kacang Tanah Efektif Menurunkan Berat Badan dan Kadar Glukosa Darah Remaja Putri Overweight. Sport and Nutrition Journal, 1 (1), 33-39.  \nAmerine, M.A., Pangborn, R.S., dan Roessler, E.B., 2018. Principles of Sensory Evaluation of Food. Academic Press. New York.  \nAnggraini, E, L dan Mustakim, A. 2025. Pendekatan Mikroorganisme dalam Pengembangan Keju Berbasis Bioteknologi Pendekatan Inovatif dalam Industri Pangan. Jurnal Penelitian Medis Berkelanjutan, 9(2) .  \nAOAC. 2005. Official Methods of Analysis of the Association of Official Analytical.  \nChemists. Washington.  \nArdelia, C., Tjandra, P., Fenny, I. 2020. Pembuatan Keju Lunak Kacang Merah (Phaseolus Vulgaris L.) dengan Proses Fermentasi Menggunakan Lctobacillus Acidophillusi. CALYPTRA, 9(1) .  \nArdi, J., Akrinisa, M., Arpah, M. 2019. Keragaman Morfologi Tanaman Nanas (Ananas Comosus (L) Merr) di Kabupaten Indragiri Hilir. Jurnal Bandar Gemilang (Indragiri), 6(1) .  \nArdiansyah, R. 2019. Budidaya Nanas. PT JePe Press Media Utama (Jawa Pos Grup) . Surabaya.  \nAryanti, N., Kurniawati, D., Maharani, A Wardhani, D.H. 2016. Karakteristik dan Analisis Sensorik produk Tahu dengan Koagulan Alami. J. Ilmiah Teknosus, 2(2), 73-81.  \nArziyah, D., Yusmita, L., Ruri, W. 2022. Analisis Mutu Organoleptik Sirup Kayu Manis dengan Modifikasi Perbandingan Konsentrasi Gula Aren dan Gula Pasir. Jurnal Hasil Penelitian da Pengkajian Ilmial Ekstakta, 1(2), 105-109.  \nBadan Pusat Statistik Jakarta Pusat. 2025. Luas Panen Kacang Tanah dan Kacang Hijau Menurut Kabupaten/Kota di Provinsi Jawa Tengah (Hektar), 2024. Jakarta Pusat : Badan Pusat Statistik.  \nBadan Pusat Statistik Jakarta Pusat. 2025. Produksi Tanaman Buah-Buahan dan Sayuran Tahunan Menurut Provinsi dan Jenis Tanaman, 2024. Jakarta Pusat: Badan Pusat Statistik.  \nBadan Standarisasi Nasional Indonesia. 2018. SNI 2980:2018 Syarat Mutu Keju Olahan. Jakarta.  \nBadan Standarisasi Nasional Indonesia. 2023. SNI 3921:2023 Syarat Mutu Kacang Tanah. Jakarta.  \nBudiman, S., Hadju, R., Siswosubroto, S. E., Rembet, G. D. G. 2017. Pemanfataan Enzim Rennet dan Lactobacillus plantarum YN 1.3 terhadap pH, Curd dan Total Padatan Keju. Jurnal Zootek, 37(2), 321-328.  \nCahyono, B. 2007. Budidaya Kacang Tanah. CV Aneka Ilmu. Semarang.  \nChairunnisa, T., Naifatun, I., Annisa, Z. I., Sekar, I. T. D., Putri, N.P., Lidya, O. S., Fauziah, R., Bahtiar, E., Amira, A.T.A.R. 2021. Klaim Gizi Rendah Lemak pada Berbagai Jenis Keju : Literature Review. JurnalAndaliman : Jurnal Gizi Pangan, Klinik dan Masyarakat, 1(1), 1-12.  \nDari, D. W., Masruroh, L. A., Junita, D. 2021. Karakteristik Kimia dan Derajat Keasaman Minuman Sari Buah Pedada (Sonneratia sp.) dengan Penambahan Natrium Benzoat. Jurnal Teknologi Pangan dan Gizi, 20(1), 35-44.  \nDendi, G., Riza, T., Edwin, B. 2021. Uji Organoleptik dan Daya Terima pada Produk Mousse Berbasis Tapai Singkong Sebagai Komoditi UMKM di Kabupaten Bandung. Jurnal Inovasi Penelitian, 1(12), 2883-2888.  \nDuma., Tri, H. 2016. Pengaruh Media Starter dari Daging Nanas, Bonggol Nanas dan Kulit Nanas terhadap Kualitas Nata De Coco. Jurnal Biosains, 2(1), 17- 21.  \nDwiloka, B., Farhan, T. R., Sri, M. 2021. Nilai pH, Viskositas dan Hedonik Sari Buah Jeruk Manis dengan Penambahan Gelatin Tulang Ikan Bandeng. AgriHealth: Journal of Agri-food, Nutrition and Public Health, 2(2), 107- 113.  \nEmbisa, Y. A., Lydia, T., Kustina. Z. 2016. Pengaruh Konsumsi Nanas (Ananas Comosus L. Merr) terhadap Penurunan Indeks Plak pada Anak Usia 10-12 Tahun di SD Inpres 4/82 Pandu. Jurnal e-GiGi, 4(2), 171-176.  \nErna, S. 2019. Uji Organeloptik dan Kadar Protein Terhadap SuhuNabati Berbahan Baku Kacang Tanah (Arachis Hypogaea) dengan Penambahan Perisa jeruk Manis (Citrus Sinesis) . [Skr","cbCaifO4KR3Sa5IU","https://ap.wps.com/l/cbCaifO4KR3Sa5IU","pdf",1205059,22,"Indonesian","# Daftar Pustaka\n## Referensi jurnal dan artikel\n## Standar analisis (SNI/AOAC) dan sumber statistik","[{\"question\":\"Daftar pustaka ini membahas bidang penelitian apa?\",\"answer\":\"Rujukan di dalamnya berfokus pada teknologi pangan, dengan banyak studi terkait pengolahan produk berbasis susu, koagulan alami, enzim, serta karakteristik fisik-kimia dan organoleptik.\"},{\"question\":\"Jenis sumber rujukan apa saja yang digunakan?\",\"answer\":\"Daftar pustaka memuat penelitian dari jurnal, artikel ilmiah, serta rujukan standar analisis seperti AOAC dan SNI.\"},{\"question\":\"Apakah ada topik yang berkaitan dengan enzim dan koagulan nabati?\",\"answer\":\"Ya. Terdapat beberapa referensi yang membahas penggunaan enzim seperti bromelin sebagai koagulan serta pemanfaatan bahan lokal/koagulan alami dalam pembuatan produk pangan.\"}]","DAFTAR PUSTAKA - Skripsi Tekan Pangan 20210102014 | PDF",1788590633,34]