KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE
Whey from the dangke processing center in Enrekang district, South Sulawesi, is the main by-product which can contribute to environmental pollution. On the other hand, the nutritional content of whey is highly potential to be developed into high value food products and provide functional benefits. W...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2017-12-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/17379 |
| _version_ | 1818611764537851904 |
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| author | Setiawan Putra Syah 1,2)* Cece Sumantri 3) Irma Isnafia Arief 3) Epi Taufik 3) |
| author_facet | Setiawan Putra Syah 1,2)* Cece Sumantri 3) Irma Isnafia Arief 3) Epi Taufik 3) |
| author_sort | Setiawan Putra Syah 1,2)* |
| collection | DOAJ |
| description | Whey from the dangke processing center in Enrekang district, South Sulawesi, is the main by-product which can contribute to environmental pollution. On the other hand, the nutritional content of whey is highly potential to be developed into high value food products and provide functional benefits. Whey processing into a fermented drink is one of the easy and inexpensive alternatives with good prospect to be developed. The aim of this study was to investigate the microbial, physical, chemical and sensory characteristics of the whey drink fermented (FWD) by probiotic lactic acid bacteria (LAB) isolated from dangke. The LAB strain used were Lactobacillus fermentum strains B323K, C113L, A323L, C222L, and B111K. The results showed that the LAB strains grew well the whey medium and the viability met the standard of dairy fermented product. FWD have similar pH, % titratable acidity, and aW characteristics in all fermentation treatments with LAB strains from dangke, however to adjust the pH and acidity level of FWD to the yoghurt standard (pH 4.4 and %TAT 0.9–1.2%), the FWD fermentation must be stopped at the 20th hour. Changes in the level of moisture, ash, and carbohydrate contents of FWD occurred after the fermentation. The sensory quality tests showed that the FWD fermented by LAB strains from dangke was preferred by the panelists than the unfermented one (Whey + 8% sucrose). |
| first_indexed | 2024-12-16T15:35:31Z |
| format | Article |
| id | doaj.art-895134fabf7647218646ccc9a4c80c89 |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-12-16T15:35:31Z |
| publishDate | 2017-12-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-895134fabf7647218646ccc9a4c80c892022-12-21T22:26:13ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2017-12-0128212913810.6066/jtip.2017.28.2.129KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKESetiawan Putra Syah 1,2)*0Cece Sumantri 3)1Irma Isnafia Arief 3)2Epi Taufik 3)31) Program Studi Ilmu Produksi dan Teknologi Peternakan Pascasarjana Departemen, Institut Pertanian Bogor, Bogor, Indonesia 2) Fakultas Peternakan dan Perikanan, Universitas Sulawesi Barat, Majene, Indonesia3) Departmen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor, Indonesia3) Departmen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor, Indonesia3) Departmen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor, IndonesiaWhey from the dangke processing center in Enrekang district, South Sulawesi, is the main by-product which can contribute to environmental pollution. On the other hand, the nutritional content of whey is highly potential to be developed into high value food products and provide functional benefits. Whey processing into a fermented drink is one of the easy and inexpensive alternatives with good prospect to be developed. The aim of this study was to investigate the microbial, physical, chemical and sensory characteristics of the whey drink fermented (FWD) by probiotic lactic acid bacteria (LAB) isolated from dangke. The LAB strain used were Lactobacillus fermentum strains B323K, C113L, A323L, C222L, and B111K. The results showed that the LAB strains grew well the whey medium and the viability met the standard of dairy fermented product. FWD have similar pH, % titratable acidity, and aW characteristics in all fermentation treatments with LAB strains from dangke, however to adjust the pH and acidity level of FWD to the yoghurt standard (pH 4.4 and %TAT 0.9–1.2%), the FWD fermentation must be stopped at the 20th hour. Changes in the level of moisture, ash, and carbohydrate contents of FWD occurred after the fermentation. The sensory quality tests showed that the FWD fermented by LAB strains from dangke was preferred by the panelists than the unfermented one (Whey + 8% sucrose).http://journal.ipb.ac.id/index.php/jtip/article/view/17379dangkefermentationfermented whey drinklactic acid bacteria |
| spellingShingle | Setiawan Putra Syah 1,2)* Cece Sumantri 3) Irma Isnafia Arief 3) Epi Taufik 3) KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE Jurnal Teknologi dan Industri Pangan dangke fermentation fermented whey drink lactic acid bacteria |
| title | KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE |
| title_full | KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE |
| title_fullStr | KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE |
| title_full_unstemmed | KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE |
| title_short | KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE |
| title_sort | karakteristik minuman whey yang difermentasikan dengan bakteri asam laktat indigenus asal dangke |
| topic | dangke fermentation fermented whey drink lactic acid bacteria |
| url | http://journal.ipb.ac.id/index.php/jtip/article/view/17379 |
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