KARAKTERISTIK MINUMAN FERMENTASI WHEY KEJU DENGAN PENAMBAHAN SARI TOMAT (Lycopersicum esculentum)

APRILIA, ESTI NANDA (2016) KARAKTERISTIK MINUMAN FERMENTASI WHEY KEJU DENGAN PENAMBAHAN SARI TOMAT (Lycopersicum esculentum). Other thesis, Universitas Sebelas Maret.

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    Abstract

    ABSTRACT Whey is the liquid resulted from the coagulation of milk from cheese manufacture. The availability of lactose and presence of other essential nutrients in whey makes it as one of the potential substrate for the production of biotechnological products through fermentation using probiotic bacteria such as Lactobacillus acidophilus FNCC 0051 dan Lactobacillus plantarum FNCC 0027. However, a problem with such approaches is the low total solids content. The total solid can be increased by adding of sucrose and tomato juice. The aim of this study was to choose the best formulation of fermented whey beverage according to the sensory properties, physical and chemical characteristic, and the number of viable cells. Furthermore, the choosen formulation keep in cold storage (±4ºC) and examined after 0,2,4,6,and 8 days of storage. Fermented beverage was made with different variation of whey and tomato juice concentration (100%:0%; 95%:5%; 90%:10%; dan 85%:15%), 10% sucrose (w/v), and 0.7% pectin (w/v). The results show that the number of viable cells up to 14 log CFU/ml. The acidity and pH ranged from 0.326% to 0.437% and from 4.64 to 4.13, respectively. The highest antioxidant activity up to 9.073%. The viscosity ranged from 5,058 to 5,257 cP. Whey beverage with 5% tomato juice exhibited the highest scores for color, aroma, flavor, texture and overall attributes. The results showed that during 8 days of storage, pH decreased from 4.55 to 3.93; the acidity increased from 0.363% to 0.449%; antioksidant activity decreased significantly from 8,028% to 1,981%; viscosity increased from 5.165 to 11.759 cP; and the number of viable cells constant in ranged 13 log CFU/ml until the end of storage.

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Cantya Dyana Larasati
    Date Deposited: 06 Dec 2016 10:53
    Last Modified: 06 Dec 2016 10:53
    URI: https://eprints.uns.ac.id/id/eprint/30945

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