PENGARUH PENAMBAHAN SKIM DAN GELATIN PADA KARAKTERISTIK FISIKOKIMIA MINUMAN WHEY FERMENTASI
Keywords:
fermentasi, gelatin, minuman, skim, whey
Abstract
Whey merupakan hasil samping industri keju yang memiliki banyak manfaat. Minuman fermentasi menjadi pupuler karena nilai nutrisi tinggi dan manfaat fungsionalnya. Penelitian ini bertujuan mengetahui pengaruh penambahan skim dan gelatin terhadap karakteristik fisik dan kimia dari minuman whey fermentasi. Konsentrasi penambahan skim adalah 5%,10%, dan 15%. Sedangkan gelatin ditambahkan dengan konsentrasi 0,2%, 0,4%, 0,6% dan 0,8%. Starter fermentasi yang digunakan adalah starter yogurt dan biji kefir. Hasil penelitian menunjukan penambahan skim dan gelatin berpengaruh pada peningkatan total asam tertitrasi dan protein minuman whey fermentasi. Penurunan kandungan lemak dan nilai sineresis minuman whey fermentasi terjadi dengan meningkatnya konsentrasi penambahan skim dan gelatin. Penambahan skim memberikan peningkatan yang lebih tinggi pada kandungan protein dan total solid dan penurunan yang lebih rendah pada sineresis dibandingkan penambahan gelatin. Sineresis pada minuman whey fermentasi dengan starter yogurt lebih sedikit dibandingkan starter biji kefir. Karakteristik minuman whey fermentasi dengan penambahan skim lebih baik dibandingkan penambahan gelatin.
References
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Nogay, N. H. (2019). Kefir beverage and its effects on health. In A. M. Grumezescu & A. M. Holban (Eds.), Milk-Based Beverages: Volume 9: The Science of Beverages (pp. 273–296). Woodhead Publishing Limited. https://doi.org/10.1016/B978-0-12-815504-2.00008-6
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Ryan, M. P., & Walsh, G. (2016). The biotechnological potential of whey. Reviews in Environmental Science and Biotechnology, 15(3), 479–498. https://doi.org/10.1007/s11157-016-9402-1
Sawitri, M. ., Manab, A., & Palupi, T. W. . (2008). Kajian penambahan gealatin terhadap keasaman,pH, daya ikat air dan sineresis. Jurnal Ilmu Dan Teknologi Hasil Ternak, 3(1), 35–42.
Shah, N. P. (2007). Functional cultures and health benefits. International Dairy Journal, 17(11), 1262–1277. https://doi.org/10.1016/j.idairyj.2007.01.014
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Skryplonek, K. (2018). The use of acid whey for the production of yogurt-type fermented beverages. Mljekarstvo, 68(2), 139–149. https://doi.org/10.15567/mljekarstvo.2018.0207
Supavititpatana, P., Wirjantoro, T. I., Apichartsrangkoon, A., & Raviyan, P. (2008). Addition of gelatin enhanced gelation of corn-milk yogurt. Food Chemistry, 106(1), 211–216. https://doi.org/10.1016/j.foodchem.2007.05.058
Triyono, A. (2010). Mempelajari pengaruh maltodekstrin dan susu skim terhadap karakteristik yoghurt kacang hijau (Phaseolus radiatus L.). Seminar Rekayasa Kimia Dan Proses, B-03-1-9.
Umaroh, A., & Handajani, S. (2018). Pengaruh penambahan susu skim dan madu terhadap sifat organolpetik yoghurt kacang merah. E-Jurnal Boga.
Widyastuti, E. S., Radiati, L. E., & Purwanto, A. (2007). Pengaruh penambahan gelatin tipe B (beef gelatine) terhadap daya ikat air, kecepatan meleleh, dan mutu organoleptik yoghurt beku (frozen yoghurt). Jurnal Ilmu Dan Teknologi Hasil Ternak, 2(2), 35–41.
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Aristya, A. L., Legowo, A. M., & Al-Baarri, A. N. (2013). Total asam, total teast, dan profil pretein kefir susu kambing dengan penambahan jenis dan konsentrasi gula yang berbeda. Jurnal Pangan Dan Gizi, 4(7), 39–48.
Assadi, M. M., Abdolmaleki, F., & Mokarrame, R. R. (2008). Application of whey in fermented beverage production using kefir starter culture. Nutrition and Food Science, 38(2), 121–127. https://doi.org/10.1108/00346650810862993
Association of Official Analytical Chemists-AOAC. (2007). Official methods of analysis (P. A. Cunniff (ed.); 16th ed.). Washington, DC : Benyamin Franklin Station.
Bulatović, M. L., Krunić, T., Vukašinović-Sekulić, M. S., Zarić, D. B., & Rakin, M. B. (2014). Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain. RSC Advances, 4(98), 55503–55510. https://doi.org/10.1039/c4ra08905g
Chavan, R., Shraddha, R., Kumar, A., & Nalawade, T. (2015). Whey based beverage: its functionality, formulations, health benefits and applications. Journal of Food Processing & Technology, 6(10), 1–8. https://doi.org/10.4172/2157-7110.1000495
Ferreira, I. M. P. L. V. O., Pinho, O., Monteiro, D., Faria, S., Cruz, S., Perreira, A., Roque, A. C., & Tavares, P. (2010). Short communication: Effect of kefir grains on proteolysis of major milk proteins. Journal of Dairy Science, 93(1), 27–31. https://doi.org/10.3168/jds.2009-2501
Hernandez-Mendoza, A., Robles, V. J., Angulo, J. O., Cruz, J. D. La, & Garcia, H. S. (2007). Preparation of a whey-based probiotic product with Lactobacillus reuteri and Bifidobacterium bifidum. Food Technology and Biotechnology, 45(1), 27–31.
Jeličić, I., Božanic, R., & Tratnik, L. (2008). Whey-based beverages- a new generation of diary products. Mljekarstvo, 58(3), 257–274.
Keogh, M. K., & O’Kennedy, B. T. (1998). Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. Journal of Food Science, 63(1), 108–112. https://doi.org/10.1111/j.1365-2621.1998.tb15687.x
Lee, W. J., & Lucey, J. A. (2010). Formation and physical properties of yogurt. Asian-Australasian Journal of Animal Sciences, 23(9), 1127–1136. https://doi.org/10.2113/gselements.10.1.19
M’hir, S., Rtibi, K., Mejri, A., Ziadi, M., Aloui, H., Hamdi, M., & Ayed, L. (2019). Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology. Journal of Chemistry, 2019. https://doi.org/10.1155/2019/1218058
Magalhães, K. T., Dragone, G., Pereira, G. V. de M., Oliveira, J. M., Domingues, L., Teixeira, J. A., Silva, J. B. A. e, & Schwan, R. F. (2011). Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir. Food Chemistry, 126(1), 249–253. https://doi.org/10.1016/j.foodchem.2010.11.012
Mandang, F. O., Dien, H., & Yelnetty, A. (2016). Aplikasi penambahan konsentrasi susu skim terhadap kefir susu kedelai (Glycine Max Semen). Jurnal Ilmu Dan Teknologi Pangan, 4(1), 9–17.
Mauriello, G., Moio, L., Moschetti, G., Piombino, P., Addeo, F., & Coppola, S. (2001). Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. Journal of Applied Microbiology, 90(6), 928–942. https://doi.org/10.1046/j.1365-2672.2001.01327.x
Mudgil, D., & Barak, S. (2019). Dairy-based functional beverages. In A. M. Grumezescu & A. M. Holban (Eds.), Milk-based beverages: Volume 9: The Science of Beverages (Issue December 2020, pp. 67–93). https://doi.org/10.1016/B978-0-12-815504-2.00003-7
Nisa, F. C., Kusnadi, J., & Chrisnasari, R. (2008). Viabilitas dan deteksi subletal bakteri probiotik pada susu kedelai fermentas instan metode pengeringan beku (kajian jenis isolat dan konsnetrasi sukrosa sebagai krioprotektan). Jurnal Teknologi Pertanian, 9(1), 40–51.
Nogay, N. H. (2019). Kefir beverage and its effects on health. In A. M. Grumezescu & A. M. Holban (Eds.), Milk-Based Beverages: Volume 9: The Science of Beverages (pp. 273–296). Woodhead Publishing Limited. https://doi.org/10.1016/B978-0-12-815504-2.00008-6
Pang, Z., Deeth, H., Yang, H., Prakash, S., & Bansal, N. (2017). Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science, 100(5), 3436–3447. https://doi.org/10.3168/jds.2016-11881
Ryan, M. P., & Walsh, G. (2016). The biotechnological potential of whey. Reviews in Environmental Science and Biotechnology, 15(3), 479–498. https://doi.org/10.1007/s11157-016-9402-1
Sawitri, M. ., Manab, A., & Palupi, T. W. . (2008). Kajian penambahan gealatin terhadap keasaman,pH, daya ikat air dan sineresis. Jurnal Ilmu Dan Teknologi Hasil Ternak, 3(1), 35–42.
Shah, N. P. (2007). Functional cultures and health benefits. International Dairy Journal, 17(11), 1262–1277. https://doi.org/10.1016/j.idairyj.2007.01.014
Skriplonek, K., Dmytrow, I., & Mituniewicz-Malek, A. (2019). Probiotic fermented beverages based on acid whey. Journal of Dairy Science, 102, 773–7780. https://doi.org/10.3168/jds.2019-16385
Skryplonek, K. (2018). The use of acid whey for the production of yogurt-type fermented beverages. Mljekarstvo, 68(2), 139–149. https://doi.org/10.15567/mljekarstvo.2018.0207
Supavititpatana, P., Wirjantoro, T. I., Apichartsrangkoon, A., & Raviyan, P. (2008). Addition of gelatin enhanced gelation of corn-milk yogurt. Food Chemistry, 106(1), 211–216. https://doi.org/10.1016/j.foodchem.2007.05.058
Triyono, A. (2010). Mempelajari pengaruh maltodekstrin dan susu skim terhadap karakteristik yoghurt kacang hijau (Phaseolus radiatus L.). Seminar Rekayasa Kimia Dan Proses, B-03-1-9.
Umaroh, A., & Handajani, S. (2018). Pengaruh penambahan susu skim dan madu terhadap sifat organolpetik yoghurt kacang merah. E-Jurnal Boga.
Widyastuti, E. S., Radiati, L. E., & Purwanto, A. (2007). Pengaruh penambahan gelatin tipe B (beef gelatine) terhadap daya ikat air, kecepatan meleleh, dan mutu organoleptik yoghurt beku (frozen yoghurt). Jurnal Ilmu Dan Teknologi Hasil Ternak, 2(2), 35–41.
Zeng, W., Li, Y., Wang, Y., & Cao, Y. (2019). Tissue engineering of blood vessels. In Encyclopedia of Tissue Engineering and Regenerative Medicine (Vols. 1–3, pp. 413–424). Elsevier Inc. https://doi.org/10.1016/B978-0-12-801238-3.65848-8
Published
2022-06-29
How to Cite
Priadi, G., Kisti, C., & Azizah, I. (2022). PENGARUH PENAMBAHAN SKIM DAN GELATIN PADA KARAKTERISTIK FISIKOKIMIA MINUMAN WHEY FERMENTASI. PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP), 9, 569-577. Retrieved from http://jnp.fapet.unsoed.ac.id/index.php/psv/article/view/1651
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