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All Journal Journal of Tropical Food and Agroindustrial Technology
Muhammad Reyfal Benita Chaniago
Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry

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Transformation of Whey Waste in the Development of Sustainable Functional Compound-Based Food and Non-Food Products: Transformasi Limbah Whey dalam Pengembangan Produk Pangan dan Non Pangan Berbasis Senyawa Fungsional Yang Berkelanjutan Irfan Fadhlurrohman; Dewi Wulandari; Rakha Yudhistira; Amelia Fitaguri; Muhammad Reyfal Benita Chaniago; Lutfi Bagus Setiawan; Triana Setyawardani; Juni Sumarmono
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 02 (2026): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i02.1686

Abstract

Whey waste is a by-product of the dairy processing industry that has the potential to cause environmental pollution, but still contains valuable nutrients such as protein, lactose, and minerals. This study aims to review the utilization of whey in the development of food and non-food products based on functional compounds. The method used was a literature review of several scientific journals with a qualitative descriptive approach. The results showed that whey can be processed into various food products such as fermented beverages, probiotics, yogurt, nata, and crackers, as well as non-food products such as bioplastics, biofoam, and bioethanol. The utilization of whey has been proven to increase the economic value of waste while reducing environmental pollution.
Co-Authors Amelia Fitaguri Dewi Wulandari Irfan Fadhlurrohman Juni Sumarmono Lutfi Bagus Setiawan Rakha Yudhistira Triana Setyawardani