Karakteristik Fisikokimia dan Organoleptik Isolat Protein Whey Keju dan Tahu Sebagai Suplemen Pangan
Main Article Content
Abstract
Whey is a byproduct in the form of water remaining after separating curd and coagulating proteins with acids or enzymes. Whey comes from the leftover processing of cheese and tofu. Whey in Indonesia is generally not used properly, so it only becomes a by-product that can damage the environment. Several alternatives for processing whey liquid waste include whey protein isolate. Exploring the combination of cheese, whey, and tofu as a food supplement is an interesting thing to study. Therefore, this research aims to determine the physicochemical and organoleptic characteristics of cheese and tofu whey protein isolates as a food supplement. The treatments in this study were K1 (100% cheese whey), K2 (50% cheese and 50% tofu whey), and K3 (100% tofu whey). The results showed that the different treatments had a significant effect (P<0.05) on yield parameters, water content, ash content, fat content, protein content, and texture but had no significant effect (P>0.05) on organoleptic properties in the form of color attributes, taste, and aroma. The best treatment was K1 (100% cheese whey protein isolate) based on its physicochemical and organoleptic characteristics. This isolate can be used as a food supplement and as a health therapy.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
[AOAC] Association Of Official Analytical Chemist. (2007). Official Method Of Analysis 18th. Marylan: Association Of Official Analytical Chemist, Inc.
[BSN] Badan Standardisasi Nasional. 2006. Cara Uji Kimia Bagian I: Penentuan Kadar Abu pada Produk Perikanan, 4.
Amalia, R.N., S.D. Devy, A.S. Kurniawan, N. Hasanah, E.D. Salsabila, D. Anis, A. Ratnawati, F.M. Fadil, N.A. Syarif, G.A. & Aturdin. 2022. Potensi Limbah Cair Tahu sebagai Pupuk Organik Cair di RT. 31 Kelurahan Lempake Kota Samarinda. Jurnal Pengabdian Masyarakat Universitas Mulawarman. Vol. 01 (1): 36-41.
Aryanti, N., D. Kurniawati, A. Maharani, & D.H. Wardhani. 2016. Karakteristik dan Analisis Sensorik Produk Tahu dengan Koagulan Alami. Jurnal Ilmiah Teknosains. Vol. 2:2.
Azka, A., Nurjanah, & A.M. Jacoeb. 2015. Profil Asam Lemak, Asam Amino, Total Karatenoid dan α-Tokoferol Telur Ikan Terbang. Jurnal Pengolahan Hasil Perikanan Indonesia. 18(3): 250-261.
Fatma., R. Malaka, & M. Taufik. 2015. Karakteristik Edible Film Berbahan Whey dan Agar dengan Menggunakan Gliserol dengan Persentase Berbeda. Jurnal Inovasi Teknologi Pendidikan. 4(2): 63-69.
Fatma., Soeparno, Nurliyani, C. Hotimah, & M. Taufik. 2012. Karakteristik whey Limbah Dangke dan Potensinya sebagai Produk Minuman dengan Menggunakan Lactobacillus acidophilus FNCC 0051. Journal Teknologi Pertanian Agritech. 32(4): 1-5.
Fauzi, S., T. Rialita, I.S. Setiasih, & R. Andoyo. 2023. Optimasi Proses Pemisahan Whey Protein Dengan Metode Ozonasi. Jurnal Penelitian Pangan. Vol 3 (1): 27-34.
Fox, P.F., T. Uniacke-Lowe, P.L.H. McSweeney, J.A. O’Mahony. 2015. Dairy Chemistry and Biochemistry. Univercity Collage Cork: London.
Guimaraes, A.K.V., A.P. Camarão, & J.A.R. Filho. 2010. Botanical composition of diet selected by cattle in cultivated pastures and consorted with legumes, established with and without burning of secondary vegetation. Agrarian. 2 (6): 125-133.
Juniawati, S. Usmiati, & E. Damayanthi. 2015. Karakter atau Sifat Fisik Kimia Keju Rendah Lemak dari Berbagai Bahan Baku Susu Modifikasi. Jurnal Penelitian Pascapanen Pertanian. 12(2): 28-36.
Juwita, Ratna., M.A. Mizar, A.R. Taufani, A.P. Fadmasari, D.A.P. Diva, E. Wahyuni, H.N. Rahmi, N. Astarin, & B.S. Wibowo. 2022. Limbah Keju Sebagai Nata De Whey. Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) 2022: 96-99.
Larasati T., J. Kusnadi, & E. Widyastuti. 2016. Pemanfaatan Whey dalam Pembuatan Caspian Sea Yoghurt dengan Menggunakan Isolat Lactobacillus cremoris dan Acetobacter orientalis. Jurnal Pangan dan Agroindustri. 4(1): 201-210.
Liur, I.J. 2020. Kualitas Kimia dan Mikrobiologis Daging Ayam Broiler pada Pasar Tradisional Kota Ambon. Al-Hayat: Journal of Biology and Applied Biology. Vol 3 (2): 59-66
Martunis. 2012. Pengaruh Suhu dan Lama Pengeringan Terhadap Kualitas Pati Kentang Varietas Granola. Jurnal Teknologi dan Industri Pertanian Indonesia. 4(3): 26-30.
Naclerio F, Larumbe-Zabala E. 2016. Effects of Whey Protein Alone or as Part of a Multi-ingredient Formulation on Strength, Fat-Free Mass, or Lean Body Mass in Resistance-Trained Individuals: A Meta-analysis. Sports Med. 46(1):125-137.
Nohong. 2010. Pemanfaatan Limbah Tahu Sebagai Bahan Penyerap Logam Krom, Kadmiun, dan Besi Dalam Air Lindi TPA. Jurnal Pembelajaran Sains, 6 (2): 257-269.
Pagoray, H., Sulistyawati, & Fitriyani. 2021. Limbah Cair Industri Tahu dan Dampaknya Terhadap Kualitas Air dan Biota Perairan. Jurnal Pertanian Terpadu. 9(1): 53-65.
Putri, W.M., N. Bunga, P.S. Dewi, & A.W. Dyah. 2017. Pemanfaatan Limbah Cair Tahu sebagai Bahan Baku Pembuatan Nata De Soya. Journal of sains and enterpreneurship IV. Universitas PGRI Semarang . Hal 647-651.
Setyaningsih, D., A. Apriyantono., & S.M. Puspita. 2010. Analisis Sensori untuk Industri Pangan dan Agro. IPB Press: Bogor.
Solak B.S., N. Akin. 2012. Functionality of Whey Protein. International Journal of Health and Nutrition. 3(1): 1-7.
Wahjuni, S. 2013. Metabolisme Biokimia. Udayana University Press: Denpasar, Bali.
Warji, S.S. Mardjan, S. Yuliani, & N. Purwanti. 2018. Flow Behavior of Isolate Protein from Soybeans var. Grobogan and Whey Protein Isolate at Acidic Condition under Various Heating Times. Jurnal keteknikan Pertanian. Vol 6:2