bioteknologi konvensional pembuatan keju banyak hal yang dapat diketahui da

1. UNIVERSITAS LAMBUNG
MANGKURAT
FAKULTAS MATEMATIKA DAN ILMU
PENGETAHUAN ALAM
Nama : Nur Ema Putri Bayanil
NIM : J1C113010
Prodi : Biologi

2. BIOTEKNOLOGI KONVEKSIONAL
KEJU

3. KEJU
• Keju berasal dari susu yang difermentasikan
Sumber https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTwBSQr3DKngClEeAC9lHfog_engDpNhY1svQziyiohDlCH5xJh7w

4. ASAL USUL KEJU
Berasal dari Timur Tengah
Sumber http://ncccheeseweeks.blogspot.com/p/rules-of-game-ncc-cheese-weeks_7.html dan https://encrypted-t
bn3.gstatic.com/images?q=tbn:ANd9GcSZCbjFBQq4X_7GCH0uRHHxT7rjTtFIYH-6doKSQhdpKDdxfvA2

5. KANDUNGAN KEJU
SUMBER : https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcTQEQcluquAVgyO8QCHITldQo9zvW0h4nEVoOvJC02CDhIxaZAZXw

6. KEJU DIBEDAKAN BERDASARKAN
• Tekstur
• Proses Pematangan
• Berdasarkan Kulit
• Jenis Susu yang Dipakai
SUMBER gambar : https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcStrkOUu2nR_rFJSwkB2TJYXhtcj52f2mqt07M0JRr058grJi8D

7. CARA PEMBUATAN KEJU
sumber; https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSGCVEIlmgNaDhylEFheAyHKaDkOZBowxQwKUs29GgSRK3MinC9VQ

8. TAHAP-TAHAP PEMBUATAN KEJU
1. Pengasaman
Sumber :
https://www.google.com/search?q=pengentalan+keju&source=lnms&tbm=isch&sa=X&ei=RPVkU_TOMIGmrQeT54G4CQ&ved=0CAgQ_AUoAQ&biw=1024
&bih=470#q=pasteurisasi+susu&tbm=isch&facrc=_&imgdii=_&imgrc=MwZgkgOgCFBZZM%253A%3BGUH-
ET20jalWTM%3Bhttp%253A%252F%252Fwww.agenmesin.com%252Fimages%252FP1010034.JPG%3Bhttp%253A%252F%252Fwww.agenmesin.com%252F
%3B420%3B315

9. 2. Pengentalan
Sumber : http://nyata.co.id/2013/02/melihat-pembuatan-keju-guoda-di-pabrik-keju-baros/

10. 3. Pengolahan Dadih keju
Sumber :
https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=0pOTkfHOHIytQM&tbnid=0eDqCGePvFbhMM:&ved=0
CAQQjB0&url=http%3A%2F%2Fpepobh.blogspot.com%2F2010%2F12%2Fchizzu-cheese-ed-keju-dan-
raclette.html&ei=cQVlU6aXA5HOrQed6oDICA&bvm=bv.65788261,d.bmk&psig=AFQjCNFesjGkpmHwa4I3PwwYe2PIQIFSSA&ust=1399211763213662

11. 4. Persiapan Sebelum Pematangan
Sumber :
https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=0pOTkfHOHIytQM&tbnid=olu7lY1iWQ7MoM:&ved=&u
rl=http%3A%2F%2Fpepobh.blogspot.com%2F2010%2F12%2Fchizzu-cheese-ed-keju-dan-
raclette.html&ei=lvVkU7v0L8iQrQfJqICoCA&bvm=bv.65788261,d.bmk&psig=AFQjCNF66L6s1tC_uJZZuxKeA2dbBfkYlw&ust=1399211799274930

12. 5. Penekanan Keju
Sumber :
https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=0pOTkfHOHIytQM&tbnid=FeeqPiVUmFwD0M:&ved=0C
AMQjhw&url=http%3A%2F%2Fpepobh.blogspot.com%2F2010%2F12%2Fchizzu-cheese-ed-keju-dan-
raclette.html&ei=dwZlU9eMCIn_rAfy1oDgCQ&bvm=bv.65788261,d.bmk&psig=AFQjCNGd7_4bE08zJw6eowpECDtqHx63GA&ust=1399211832150114

13. 6. Penambahan Garam
Sumber : https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=L0ku22jQrJHE0M&tbnid=Bj3Ef3HQsGsC-
M:&ved=0CAMQjhw&url=http%3A%2F%2Fwww.food-info.net%2Fid%2Fdairy%2Fcheese-production.htm&ei=WAdlU-
eOLIaMrQeq4YCQAw&bvm=bv.65788261,d.bmk&psig=AFQjCNEQep8GRYqnBmbMEx8rUQ7zmAPmUw&ust=1399216274195029

14. 7. Pematangan Keju (Ripening)
Sumber : https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=K7wjcNgHh8lWAM&tbnid=-
wp9ZXC81dEiAM:&ved=0CAQQjB0&url=http%3A%2F%2Fwww.tripsister.com%2Fthat-dutchmans-farm%2F&ei=0wdlU9TIF8iqrAf-
j4DgBQ&bvm=bv.65788261,d.bmk&psig=AFQjCNGuAVDQCbGp3bF-fAaBW1IDpSTK1Q&ust=1399211897076731

15. MANFAAT KEJU
SUMBER :
https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=HGJVtiQ7s7zfUM&tbnid=9EIRXGy5VgzeqM:&ved=0CA
QQjB0&url=http%3A%2F%2Fbuylocalgeorgia.org%2Fmanfaat%2Fmanfaat-pisang-lemak-
manis.html&ei=lSplU5zKNIyWuAS6oIKwDg&bvm=bv.65788261,d.bmk&psig=AFQjCNGmcXxHHBdksUfTEs6RPU2t_u8Vtg&ust=1399217202176259

16. PROSES PERUBAHAN BENTUK
SUMBER : https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=fQUtAsJ_QvbRjM&tbnid=w6J-
8QoLBSCzeM:&ved=0CAQQjB0&url=http%3A%2F%2Ff.zira3a.net%2Ft13246&ei=cSllU-
CNH4mdugTrqYHgDA&bvm=bv.65788261,d.bmk&psig=AFQjCNFyFQFqA5vCakxLwMZNSA33VsjQvg&ust=1399225018494646

17. SIFAT ENZIM
Enzim rennin untuk menggumpalkan susu
pada proses pembuatan keju.
Sumber : https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=jLg6A8JwuAXNzM&tbnid=B0flbfq1-
tDjTM:&ved=0CAQQjB0&url=http%3A%2F%2Fwww.murrayscheese.com%2Fgifts%2Ftees-totes%2Fshirt-milk-salt-
rennet.html&ei=titlU7eTEoq7uATekIEg&psig=AFQjCNG8jLyIdKiemGLuRo31QSieRqlJkw&ust=1399225572885892

18. TERIMA KASIH
SELAMAT MAKAN