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MUHAMMAD TAUFIK
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Journal : agriTECH

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Optimasi Kondisi Fermentasi Whey Dangke sebagai Produk Minuman dengan Response Surface Methodology Fatma Maruddin; Soeparno Soeparno; Nurliyani Nurliyani; Chusnul Hidayat; Muhammad Taufik
agriTECH Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.835 KB) | DOI: 10.22146/agritech.9604

Abstract

Dangke whey is a dangke by-product that has not been widely utilized. Dangke whey is separated from curd using thepapaya latex as source of enzymes. The objectives of the study were to optimize fermentation conditions (tapioca level,inoculum level, and incubation time) of whey from dangke waste by using a response surface methodology. Commerciallyfermentative beverage was used as a target to determine the optimal conditions. Whey was mixed with tapioca level of0, 0.35, 0.7, 1.05, and 1.4%, and was heated by stirring for 5 minutes at temperature of 70 oC. The whey was pasteurizedat the temperature of 80 oC for 30 minutes. The whey was cool, and inoculated with L.acidophilus at the level of 1,3, 5, and 7%, and incubated at 37 °C for 8, 12, 16, 18, and 24 hours, respectively. The characteristics of fermentationbeverage obtained by the addition of inoculum level of 5%, tapioca 0.7% level and incubated for 16 hours were similarto the characteristics of commercially fermentative beverage. The characteristics of fermentated beverage were asfollows: lactic acid was 0.58%, viscosity was 0.21 poise and pH was 3, 7, respectively. These characteristics could beobtained by optimization of fermentation conditions by using RSM method.ABSTRAKWhey dangke merupakan limbah dangke yang belum banyak dimanfaatkan. Whey dangke dipisahkan dari curdmenggunakan getah buah pepaya sebagai sumber enzim. Penelitian ini bertujuan untuk mengoptimasi kondisifermentasi (level inokulum, waktu inkubasi dan level tapioka) whey limbah dangke sebagai produk minuman denganresponse surface methodology. Minuman fermentasi komersial digunakan sebagai target dalam menentukan kondisioptimal. Whey dicampur tepung tapioka level 0, 0,35., 0,7., 1,05 dan 1,4% dan dipanaskan sambil diaduk selama 5menit suhu 70 oC. Whey selanjutnya dipasteurisasi suhu 80oC selama 30 menit. Setelah dingin diinokulasi L.acidophiluslevel 1, 3, 5, dan 7% serta diinkubasi suhu 37 oC selama 8, 12, 16, 18 dan 24 jam. Karakteristik produk minuman yangdiperoleh dengan penambahan level inokulum 5%, tapioka level 0,7% dan diinkubasi 16 jam hampir sama karakteristikminuman fermentasi komersial adalah kandungan asam laktat 0,58%, viskositas 0,21 poise dan pH 3,7. Karakteristiktersebut dapat didekati dengan mengoptimasi kondisi fermentasi menggunakan metode RSM.
Co-Authors . Amiruddin . Fatma Abdul Halik Abdul Halim Abdul Muis Ridani Abdul Rahman Abdul Rochim Abdul Wahab Afniwati Afniwati Ahmad Fauzan Fathoni Al Hadiat Al Hadiat Andi Khaeruni Andi Khaeruni Ane Novianty Aninda Dinar Widiantari Anni Shalehah Aris Doyan Asmar Hasan ASNIAH - Asniah Asniah Asritanarni Munar Bahrin Bahrin Bakti Sukrisna Boby Cahyady Chandra Wijaya Chandra Wijaya Chatarina Nurjati Supadiningsih Chusnul Hidayat Dafni Mawar Tarigan Darma Aviva Dartius , Desi Ardilla Dita Rizki Anggraeni Dwi Wahyuningsih Dyah Perwita Endang Supraptiah Endang Susilawati Fadarina HC Febri Susanti Firda Layla Noor Hayat Gusliana ' GUSNAWATY HS, GUSNAWATY Habibi Samilah Hairunnisyah Sahidu Hanifa Lauda Sahari Haryetti ' Hasnani Hasnani Hayati, Noorlaila hendriko hendriko Hidayat Hidayat Hijria Hijria Hikmawati . Hikmawati Hikmawati I Wayan Gunada Iman Firmansyah Indriyati Indriyati Irma KRESNAWATY Jannatin Ardhuha Jannatin `Ardhuha JHELANG ANNOVASHO Joni Rokhmat Junaidi ' Juraini Juraini Kartono Wibowo Kesipudin Kesipudin Khaerunnisa Khaerunnisa Khomsin Khomsin, Khomsin Kikin H Mutaqin Kosim Kosim Kosim Kosim La Ode Santiaji Bande Lalu Rudyat Telly Savalas Leni Triana Liana Liana Made Rahmawaty, Made MARIADI MARIADI Mariany Razali Miftahul Khair Mila Widyasari Mokhamad Nur Cahyadi, Mokhamad Nur Muhammad Botek Muhammad Botek Muhammad Hidayat Noor Muhammad Wakhid Musthofa Muhammad Zuhdi Muhammad Zulfikar Syuaib Nana Hendracipta Ni Nyoman Sri Putu Verawati Niken Nur Kasim Nina Mariana Noer Rochma Damayanti NOOR AIDAWATI NOORWAHIDAH NOORWAHIDAH Nora Paoliana Nur Istiqamah Nurliyani Nurul Fadillah Lubis Oktalia Triananda Lovita P. Eko Prasetyo Parwati Parwati Pratomo, Danar Guruh PURNAMA HIDAYAT Putri Kurnia Suwandari PUTRI MEGAYANTI PADDA Rahayu M Rahayu M Rahayu Mallarangeng Rahayu Mallarangeng Ratu Fatimah Azzahrah Rid Wanto Rifqi Damar Fauzan Roni Wahyuni Rukman Abdullah Salsabila Ningrum Salsabilla Choirun Nisa’Alfikry Saniyah Ashari SARAWA - SARAWA MAMMA Satutik Rahayu SEDYO HARTONO Selly Anggraini Sigit Setiawan Siti Aenandari Hadatul Aysi Siti Rahmah Cibro Soeparno Soeparno Sofiatul Khotimah, Sofiatul SRI HENDRASTUTI HIDAYAT Suhartina Suhartina Suratmi Suratmi Surya Oto Wijaya Susilawati - Susilawati Susilawati Sutrio Syahrial Ayub Syair Syair Syair Syair Syamsuddin Syamsuddin Teguh Sarry Hartono Thoufiq Ridhowan Thoufiq Tirta Suci Dian Kasih Trisna Insan Noor Try Utami Permas Wahyudi Wahyudi Wahyudi Wahyudi Wahyudianto, Febri Eko Widodo Wita Utami Yulia Harahap Yundari, Yundari Yunita Yunita Yusuf Yusuf Zul Alfian Zurohainah