Kualitas Whey Keju yang Dihasilkan dengan Teknik yang Berbeda

Dea Lestari, Yurliasni Yurliasni, Dzarnisa Dzarnisa

Abstract


Abstrak. Suatu penelitian tentang kualitas whey keju yang dihasilkan dengan teknik yang berbeda, dilakukan dengan metode Rancangan Uji t Berpasangan dengan  2 perlakuan dan 8 ulangan. Perlakuan P1 adalah teknik pembuatan keju non-pasteurisasi susu dan P2 adalah teknik pembuatan keju pasteurisasi susu. Parameter yang diamati adalah kadar protein, kadar laktosa, kadar lemak, berat jenis, dan pH. Hasil penelitian menunjukkan bahwa teknik pembuatan keju yang berbeda tidak berpengaruh nyata (P>0.05) terhadap kualitas whey keju yang dihasilkan.

The Quality of Whey Cheese that Produced by Different Techniques

Abstract. A study of the quality of whey cheese is produced by different techniques was carried out by the paired t-test design method with 2 treatments and 8 replications. P1 treatment is a technique for making cheese with non-pasteurized milk and P2 is a technique for making cheese with pasteurized milk. The parameters observed were protein levels, lactose levels, fat levels, specific gravity, and pH. The result showed that different techniques for making cheese had no significant effect (P>0.05) on the quality of whey cheese produced.


Keywords


Whey Keju; Kualitas Whey keju; Teknik Pembuatan Keju

Full Text:

PDF

References


Guimarães, P.M.R., Texeira J.A. and Domingues L. 2010. Fermentation of lactose to bio-

ethanol by yeasts as part of integrated solutions for thevalorisation of cheese

whey. Biotechnology Advances, 28(3): 375–384.

Hadiwiyoto, S. 1983. Hasil-Hasil Olahan Susu, Ikan, Daging, dan Telur. Liberty, Yogyakarta

Kosikowski, F. V. 1979. Our industry today. Journal of Diary Science. 62 (7): 1149-1160.

McMahon, D.J., Paulson B., Oberg C.J. (2005). Influence of calcium, pH, and moisture on

protein matrix structure and functionality in direct-acidified nonfat mozarella

cheese. Journal od Diary Science. 88:3754.

Pereira, C. et al. 2015. Novel functional whey-based drinks with great potential in the dairy

industry. Food Technology and Biotechnology. 53(3), 307–314.




DOI: https://doi.org/10.17969/jimfp.v5i1.13792

Refbacks

  • There are currently no refbacks.


 


JIM Agribisnis|JIM Agroteknologi|JIM Peternakan|JIM Teknologi Hasil Pertanian|JIM Teknik Pertanian|
JIM Ilmu Tanah|JIM Proteksi Tanaman|JIM Kehutanan


E-ISSN: 2614-6053 2615-2878 Statistic Indexing | Citation


Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@unsyiah.ac.id