Fauziyyah, Alya Nabilah and Prof. Dr. Ir. Sudarminto Setyo Yuwono,, M. App. Sc (2023) Pengaruh Proporsi Whey dan Susu Skim Serta Konsentrasi Karagenan Terhadap Sifat Fisik dan Kimia Es Krim. Sarjana thesis, Universitas Brawijaya.
Abstract
Whey adalah salah satu produk samping yang dihasilkan dari pembuatan keju mozzarella yang seringkali dibuang kelingkungan tanpa penanganan lebih lanjut dan menganggu sistem perairan disekitarnya. Whey mengandung banyak substrat organik sehingga berdampak pada tingginya kadar BOD dalam perairan apabila dibuang begitu saja tanpa pengolahan lebih lanjut. Disisi lain, whey mengandung 11-14.5% protein, 63-75% laktosa dan 1-1.5% lemak yang dapat dimanfaatkan sebagai substitusi susu skim pada produk es krim. Karakteristik whey yang memiliki rasa manis dan kemampuannya dalam mengikat air mendukung pemanfaatannya dalam produk es krim. Namun tingginya kadar laktosa pada whey, seringkali menghasilkan es krim dengan tekstur berpasir yang kurang disukai. Oleh sebab itu, perlu ditambahkan penstabil yang sesuai yaitu karagenan untuk memperhalus tekstur, meningkatkan body es krim, memperpanjang daya simpan dan meningkatkan nilai sensoris dari produk es krim yang dihasilkan. Metode untuk penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama, yaitu proporsi whey dan susu skim (35:65; 50:50; 65:35) dan faktor kedua adalah konsentrasi karagenan (0.3%, 0.4%, 0.5%). Respon yang diamati yaitu karakteristik kimia (kadar protein, kadar laktosa) dan karakteristik fisik (warna, viskositas, overrun, daya leleh). Analisa data stasitika menggunakan ANOVA dengan selang kepercayaan 95%. Apabila terdapat beda nyata, dilakukan uji BNT dengan selang kepercayaan 95%. Jika, terjadi interaksi diantara kedua faktor, dilanjut uji DMRT. Hasil penelitian penunjukkan proporsi whey dan susu skim serta konsentrasi karagenan memberikan pengaruh nyata (p<0.05) terhadap karakteristik kimia (kadar protein, kadar laktosa) dan karakteristik fisik (kecerahan (L*), kemerahan (a*), kekuningan (b*), viskositas, overrun, kecepatan leleh). Tidak ada interaksi yang ditemukan pada kedua faktor terhadap karakteristik fisik dan kimia es krim. Penelitian dilakukan pada saat pandemi Covid-19 sehingga perlu dilakukan uji organoleptik lebih lanjut untuk mengetahui perlakuan terbaik.
English Abstract
Whey is by-products come from the manufacture of mozzarella cheese which is often disposed of into the environment without further treatment and disrupts the surrounding water system. Whey contains a lot of organic substrates that affect on high levels of BOD in waters if it is just thrown away without further processing. On the other hand, whey contains 11-14.5% protein, 63-75% lactose and 1-1.5% fat which can be used as a substitute for skim milk in ice cream product. The characteristics of whey which has a sweet taste and its ability to bind water support its use in ice cream products. However, the high level of lactose in whey often results in ice cream with a gritty texture that is less desirable. Therefore, it is necessary to add a suitable stabilizer, namely carrageenan, to refine the texture, increase the body of the ice cream, extend the shelf life and increase the sensory value of the ice cream The method for this study used a factorial randomized block design (RBD) with 2 factors. The first factor was the proportion of whey and skim milk concentrations (35:65; 50:50; 65:35) and the second factor was the concentration of carrageenan (0.3%, 0.4%, 0.5%). The observed responses were chemical characteristics (protein content, lactose content) and physical characteristics (color, viscosity, overrun, melting rate). Statistical data analysis used ANOVA with 95% confidence interval. If there is a significant difference, the LSD test is conducted with a 95% confidence interval. If there is a significant difference in interaction between the two factors, the DMRT test is continued. The results showed that the proportion of whey and skim milk and the concentration of carrageenan had a significant effect (p<0.05) on chemical characteristics (protein content, lactose content) and physical characteristics (brightness (L*), redness (a*), yellowish (b*), viscosity, overrun, melting rate). There is no interaction was found between the two factors on the physical and chemical characteristics of ice cream. The research was conducted during the Covid-19 pandemic, so further organoleptic tests were needed to determine the best formula.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100053 |
| Uncontrolled Keywords: | Es Kim, Karagenan, Susu Skim, Whey,Carrageenan, Ice Cream, Skim Milk, Whey |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 16 Aug 2023 01:39 |
| Last Modified: | 16 Aug 2023 01:39 |
| URI: | http://repository.ub.ac.id/id/eprint/202465 |
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