Karakteristik Minuman Fermentasi Whey Keju dengan Penambahan Sari Jambu Biji Merah (Psidium guajava L.)

FIRGASARI, GARSYTA (2016) Karakteristik Minuman Fermentasi Whey Keju dengan Penambahan Sari Jambu Biji Merah (Psidium guajava L.). Other thesis, Universitas Sebelas Maret.

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    Abstract

    Whey is a liquid by product of the cheese making industry. Whey has been discarded because it is considered as waste that can be contaminated with microbes and cause environmental pollution. Though whey still contains a number of nutrients that can be utilized to be processed into food. One source of nutrients of whey is lactose content Fermented beverages is considered as alternative processed whey-based beverages. Red guava extract was added in the process of making cheese whey fermented beverages to enhance the sensory attributes and nutritional value. The fermentation process is fermented by the probiotic bacteria Lactobacillus acidophillus FNCC 0051 and Lactobacillus plantarum FNCC 0027. Probiotic bacteria chosen because it provides health effects and is able to produce a product with a distinctive flavor and texture. This study uses a completely randomized design (CRD) with 4 treatments (addition of 0%, 5%, 10%, and 15% v/v red guava juice) with 3 replications and 2 replications sample analysis. The more red guava juice which added on fermented whey cheese drinks increased the amount of bacteria, lactic acid levels, viscosity, physical stability, and acidity while the pH value of the resulting decreased. Variation of concentration red guava juice didn’t affect significantly to physical stability and organoleptic parameters of color, aroma, flavor, texture, and overall. During 8 days storage, the characteristic of fermented whey cheese drinks was change. The total number of probiotics, pH, physical stability and antioxidant activity was decreased but lactic acid and viscosity was increased. The best formulation was stable until 6th day storage.

    Item Type: Thesis (Other)
    Subjects: S Agriculture > SB Plant culture
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Cantya Dyana Larasati
    Date Deposited: 06 Dec 2016 11:40
    Last Modified: 06 Dec 2016 11:40
    URI: https://eprints.uns.ac.id/id/eprint/30954

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