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Muhammad Taufiq
Universitas Pembangunan Panca Budi
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Journal : agriTECH

 1 
Optimasi Kondisi Fermentasi Whey Dangke sebagai Produk Minuman dengan Response Surface Methodology Fatma Maruddin; Soeparno Soeparno; Nurliyani Nurliyani; Chusnul Hidayat; Muhammad Taufik
agriTECH Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.835 KB) | DOI: 10.22146/agritech.9604

Abstract

Dangke whey is a dangke by-product that has not been widely utilized. Dangke whey is separated from curd using thepapaya latex as source of enzymes. The objectives of the study were to optimize fermentation conditions (tapioca level,inoculum level, and incubation time) of whey from dangke waste by using a response surface methodology. Commerciallyfermentative beverage was used as a target to determine the optimal conditions. Whey was mixed with tapioca level of0, 0.35, 0.7, 1.05, and 1.4%, and was heated by stirring for 5 minutes at temperature of 70 oC. The whey was pasteurizedat the temperature of 80 oC for 30 minutes. The whey was cool, and inoculated with L.acidophilus at the level of 1,3, 5, and 7%, and incubated at 37 °C for 8, 12, 16, 18, and 24 hours, respectively. The characteristics of fermentationbeverage obtained by the addition of inoculum level of 5%, tapioca 0.7% level and incubated for 16 hours were similarto the characteristics of commercially fermentative beverage. The characteristics of fermentated beverage were asfollows: lactic acid was 0.58%, viscosity was 0.21 poise and pH was 3, 7, respectively. These characteristics could beobtained by optimization of fermentation conditions by using RSM method.ABSTRAKWhey dangke merupakan limbah dangke yang belum banyak dimanfaatkan. Whey dangke dipisahkan dari curdmenggunakan getah buah pepaya sebagai sumber enzim. Penelitian ini bertujuan untuk mengoptimasi kondisifermentasi (level inokulum, waktu inkubasi dan level tapioka) whey limbah dangke sebagai produk minuman denganresponse surface methodology. Minuman fermentasi komersial digunakan sebagai target dalam menentukan kondisioptimal. Whey dicampur tepung tapioka level 0, 0,35., 0,7., 1,05 dan 1,4% dan dipanaskan sambil diaduk selama 5menit suhu 70 oC. Whey selanjutnya dipasteurisasi suhu 80oC selama 30 menit. Setelah dingin diinokulasi L.acidophiluslevel 1, 3, 5, dan 7% serta diinkubasi suhu 37 oC selama 8, 12, 16, 18 dan 24 jam. Karakteristik produk minuman yangdiperoleh dengan penambahan level inokulum 5%, tapioka level 0,7% dan diinkubasi 16 jam hampir sama karakteristikminuman fermentasi komersial adalah kandungan asam laktat 0,58%, viskositas 0,21 poise dan pH 3,7. Karakteristiktersebut dapat didekati dengan mengoptimasi kondisi fermentasi menggunakan metode RSM.
Co-Authors . Amiruddin . Fatma Abdul Wahab Adilansyah, Adilansyah Agung Maulana Putra, Agung Maulana Agung Setiawan Ahmad Gunawan Ahmad Riyanto Akmal Indra Alam, Sahrul Alfia, Nidaan Alfian Hamsi Andi Khaeruni Andrianingsih Ardiansyah, Nike Argubi, Adi Hidayat Ari Sandhyavitri Aswad Asrasal Azmiyati Mutoharoh Bokau , Rietje Juliana Marthina Budianto Chairunnisa, Abela Chusnul Hidayat Dania, Siti Evita Rhama Dhany , Hanna Willa Durratun Nashihah Dwifitra Jumas Eko Riyanto Endang Pudji Widjajati Eva Rita Faizal Amir, Faizal Fajar Nur Yasin Fatma Maruddin Fitriani, Rita Habibi, Muhammad Adib Haekal, Muhammad Hakim Hendra H Herdiamy, Eka Novia Ibnu Habib Wahyudi Ina Agustina Insani Abdi Bangsa Jaya, Muhlis Maha La Ode Asfahyaddin Lusi Utama Maesaroh Lubis Mahmuddin Mahmuddin Mandra, Moh Ahsan S Meta Saputri Miranita Khusniati Muhammad Ikhsan Nasfryzal Carlo Nenny, Nenny Niken Subekti Novi Ratna Dewi Nur Cahyo Nurliyani Nurmansyah Alami Nurul Annisa Purnama Ramadani Silalahi Putra, Bima Qolbi, Wihda Fitrotul Risa Dwita Hardiyanto Rizkiani, Firliah Ruli Inayah Ramadhoan Saripuddin, Saripuddin Sheilla Ratna Fatoni Siti Munawaroh Soeparno Soeparno Sri Rahmaningsih Sugianto, Muhammad Suryani, Zulfa T. Karim, Nenny Tambunan, Toman Sony Taofik Muhammad Tauhid Tauhid Tholabah, Mohammad Tineke Mandang Umar Abdul Aziz Utami, Annisa Fitria Verdian, Aldi Huda Vyxy Anggreini Wahidin Wahidin Wahidin Wahidin Wahudin Diantoro Wahyu Mulya Wibowo Wangsa, Fithriyah Arief Wawan Hermawan Yulia Feriska Yulianto, Ari Nurwika Yusuf Z, Muhammad Iqrazul Zebua, Nova Berkat Syukur Zikri Rahman Zulfie, Gita