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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Teknologi Dan Industri Pangan Buletin Peternakan Jurnal Agripet Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu Ternak dan Veteriner Jurnal Ilmu dan Teknologi Peternakan Tropis Jurnal Ilmu Nutrisi dan Teknologi Pakan Jurnal Aplikasi Teknologi Pangan Jurnal Kedokteran Hewan
Epi Taufik
Departemen Ilmu Produksi Dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Veterinary Other

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Journal : Jurnal Teknologi Dan Industri Pangan

 1 
KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE Setiawan Putra Syah; Irma Isnafia Arief; Epi Taufik; Cece Sumantri
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.867 KB) | DOI: 10.6066/jtip.2017.28.2.129

Abstract

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).
Co-Authors A.S. Satyaningtijas Adam Kustiadi Nugraha Amalina Nur Wahyuningtyas Andi Nurul Mukhlisah Anneke Anggraeni Asmarasari, Santiananda Arta Atikah Nur Hamidah Atikah Nur Hamidah Cece Sumantri Despal Despal El Latifa Sri Suharto Faridah, Rajmi Gisela Deviandini Irma Isnafia Arief Irmanida Batubara Lilis Nuraida Mala Nurilmala Mochammad Sriduresta Soenarno Norma Nuraina Norma Nuraina Purwantiningsih Sugita Ronny Rachman Noor Rudi Afnan Santiananda Arta Asmarasari Syah, Setiawan Putra Zuraida Hanum Zuraida Hanum