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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Animal Research in Wetland Ecosystem
Wulandari, Afiza
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Immunology & microbiology Public Health Other

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Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition Wulandari, Afiza; Juliyarsi, Indri; Melia, Sri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.02.7

Abstract

This study aims to develop and characterize cheese whey edible film with egg white addition as an environmentally friendly packaging. Whey, a byproduct of the cheese-making process, is rich in nutrients but has not been optimally utilized. This study uses a randomized block design with 4 treatments: no egg white addition (control), and the addition of 1.5%, 3%, and 4.5% egg white, each with 5 repetitions. The results show that the addition of egg white significantly increases the thickness, solubility  time, water vapor transmission rate and protein content (p < 0.05) but has no significant effect on water content (p > 0.05). The thickness of the edible film ranges from 0.149 to 0.242 mm, solubility time from 53 to 109 seconds, water vapor transmission rate from 4.91 to 7.04 g/mm²/day, moisture content from 16.85% to 21.10%, protein content from 4.62% to 9.57%, and elongation from 30.55% to 36.90%. Based on research, adding B (1.5%) to egg whites produces the best treatment. This study demonstrates that the combination of whey and egg white can produce edible films with good physical and chemical characteristics, which can be used as an alternative packaging for food products, reducing plastic usage, and increasing the economic value of whey and egg white as waste products.
Pengaruh Penambahan Starter Lactobacillus plantarum Terhadap Karakteristik Organoleptik Dadih Susu Sapi Dwiannisa, Stella; Habibah, Habibah; Archadiya, Meilan; Wulandari, Afiza
JURNAL PENELITIAN PETERNAKAN LAHAN BASAH Vol. 5 No. 2 (2025)
Publisher : www.ulm.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jpplb.v5i2.3425

Abstract

The aim of this research is to examine the effect of different concentrations of Lactobacillus plantarum starter culture on the organoleptic characteristics of cow milk dadih. The experimental design used was a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatments included untreated cow milk dadih (P0), cow milk dadih with the addition of Lactobacillus plantarum starter at concentrations of 2% (P1), 3% (P2), 4% (P3), and 5% (P4). The material used in this study was cow’s milk. The observed variables were organoleptic characteristics (color, texture, aroma, taste, and level of preference) assessed through a hedonic test by 10 panelists. The data obtained were analyzed using the non-parametric Kruskal-Wallis comparative test. If the Kruskal-Wallis test showed significant differences, it was followed by the Mann-Whitney test to identify which treatments differed significantly. Statistical analysis was conducted using SPSS software. The analysis results showed that the addition of Lactobacillus plantarum had no significant effect on the color and taste of the dadih (P>0.05), but had a significant effect on texture, aroma, and level of preference (P<0.05). It was concluded that the addition of Lactobacillus plantarum starter at a concentration of 3% (P2) was the best treatment, providing a stronger aroma, a texture closer to panelist preferences, and the highest level of preference compared to the other treatments.
Co-Authors Archadiya, Meilan Dwiannisa, Stella Habibah Habibah Indri Juliyarsi Melia, Sri