[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"ssr-repo-browse-{\"subject\":\"keju-mozzarella\",\"page\":1}":3,"menu-footer-id":41,"menu-main-id":103},{"rows":4,"meta":33},[5,17,25],{"id":6,"source":7,"branch":8,"branch_name":8,"title":9,"authors":10,"publisher":8,"year":13,"type":14,"call_number":8,"isbn":8,"cover":8,"abstract":15,"availability":8,"url":16},"repo-dspace000005610","repo",null,"Potensi Enzim Renin dari Mucor miehei dan Mucor pusillus dengan Medium Dedak Gandum dan Molase yang Diaplikasikan pada Pembuatan Keju Mozzarella",[11,12],"Amalia Rahmasari","Arien Putri Mareta",2024,"Tugas Akhir (D3)","Keju mozzarella merupakan olahan produk susu yang mengandung gizi sangat tinggi serta cita rasa yang khas. Keju mozzarella mengalami proses pengentalan atau koagulasi susu oleh enzim renin. Selama ini enzim renin diperoleh dari lambung anak sapi dengan harga yang mahal sehingga meningkatkan biaya…","https:\u002F\u002Frepository.polinema.ac.id\u002Fcollection\u002Fdetail?id=dspace000005610&year=2024&title=potensi-enzim-renin-dari-mucor-miehei-dan-mucor-pusillus-dengan-medium-dedak-gandum-dan-molase-yang-diaplikasikan-pada-pembuatan-keju-mozzarella",{"id":18,"source":7,"branch":8,"branch_name":8,"title":19,"authors":20,"publisher":8,"year":13,"type":22,"call_number":8,"isbn":8,"cover":8,"abstract":23,"availability":8,"url":24},"repo-dspace000004151","Pengaruh Enzim Zingibain Dari Varietas Jahe Emprit (Zingiber officinale var. officinarum), Jahe Gajah (Zingiber officinale var. rubrum), dan Jahe Merah (Zingiber officinale var. amarum) Terhadap Kualitas Produk Keju Mozzarella",[21],"Nadia Nur Maritsa","Skripsi (D4)","Proses pembuatan keju melibatkan pencampuran susu segar dengan pengasam dan rennet. 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