Pengaruh Penambahan Whey Protein Isolate Dengan Persentase Berbeda Terhadap Total Asam Tertitrasi, Sineresis, Dan Water Holding Capacity Yoghurt Susu Sapi

Irvie Rahmatania; Juni Sumarmono; Triana Setyawardani

doi:10.20884/1.angon.2024.6.1.p1-6

Irvie Rahmatania Universitas Jenderal Soedirman
Juni Sumarmono Fakultas Peternakan Universitas Jenderal Soedirman
Triana Setyawardani Fakultas Peternakan Universitas Jenderal Soedirman

DOI: https://doi.org/10.20884/1.angon.2024.6.1.p1-6

Keywords: cow's milk, yoghurt, total titratable acidity, syneresis, water holding capacity

Abstract

Effect of Addition Whey Protein Isolate with Different Percentages of Total Titratable Acidity, Syneresis, and Water Holding Capacity of Cow's Milk Yoghurt. The aim of this research is to find out the addition WPI to Total Titratable Acidity (TTA), syneresis, and Water Holding Capacity (WHC) cow's milk yohgurt. The materials used include 4000 gr cow's milk, 40 gr WPI and 4 gr yoghurt starter. The study used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatment consisted of control (P₀), the addition of WPI as much as 0,5% (P₁), 1,0% (P₂), 1,5% (P₃), and 2,0% (P₄) of the total milk. The variables measured were TAT, syneresis, and Water Holding Capacity (WHC). The research data obtained were analyzed for variance and further testing using the orthogonal polynomial test. The results showed that the addition of WPI had a significant (P<0,05) effect on TAT, and no significant (P>0,05) effect on syneresis and WHC. TAT values between 1.19±0.13 to 1.56±0.24, syneresis between 47.43± 6.54 to 38.59±5.41, WHC between 33.09±6.81 to 32.91±8.39. In conclusion, the addition of WPI to cow's milk yogurt can increase TAT, without changing the syneresis and WHC values.

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Effect Of Addition Whey Protein Isolate With Different Percentages Of Total Titratable Acidity, Syneresis, And Water Holding Capacity Of Cow's Milk Yoghurt

Abstract

References