Koesnarka, Embun Larasati and Prof. Dr. Ir. Sudarminto Setyo Yuwono, M.App.Sc. (2023) Analisis Karakteristik Fisikokimia Whey dan Pengaruh Konsentrasi Whey sebagai Substitusi Susu pada Sifat Fisik Es Krim. Sarjana thesis, Universitas Brawijaya.
Abstract
Produk samping dari industri pembuatan keju mozzarella CV. Narendra Food Company berupa whey. Whey yang dihasilkan masih memiliki kadar air yang tinggi, sehingga perlu dilakukan proses pemekatan serta analisa fisik dan kimia whey. Whey hasil pemekatan selanjutnya digunakan sebagai bahan pembuatan es krim. Sifat fisik es krim dapat ditentukan dari jenis dan rasio bahan yang baku yang digunakan. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik fisikokimia whey dan pengaruh konsentrasi whey sebagai substitusi bahan baku susu terhadap sifat fisik produk es krim. Penelitian dilakukan dengan dua tahapan, tahap pertama dilakukan pemekatan whey. Whey segar dan whey hasil pemekatan selanjutnya dianalisa karakteristik fisikokimia (kadar protein, kadar laktosa, kadar kalsium, viskositas dan warna L, a*, b*). Whey pekat kemudian dijadikan bahan untuk substitusi dalam pembuatan es krim. Pada tahap pembuatan es krim menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor. Faktor tersebut berupa proporsi whey : proporsi susu yang terdiri dari 6 level (0:100, 10:90, 20:80, 30:70, 40:60, 50:50) dengan ulangan masing-masing sebanyak 4 kali dan dianalisa sifat disik es krim (overrun, daya leleh, viskositas, dan warna L, a*, b*). Data yang diperoleh dianalisa menggunakan Analysis of Variance (ANOVA) one-way aplikasi Minitab 17 dan uji lanjut Tukey dengan selang kepercayaan 95%. Berdasarkan data hasil karakterisasi whey, perlakuan pemekatan whey memberikan pengaruh nyata (α = 0,05) terhadap kadar protein, kadar kalsium, kadar laktosa, viskositas, tingkat kecerahan (L), tingkat kemerahan (a), dan tingkat keknuningan (b). Whey hasil pemekatan memiliki nilai kadar protein 0,76%, kadar kalsium 180,6 ppm, kadar laktosa 5,36%, viskositas 4,91 cP, tingkat kecerahan 41,83, tingkat kemerahan 4,93, dan tingkat kekuningan 6,87. Sedangkan perbandingan konsentrasi whey dan susu memberikan pengaruh nyata (α = 0,05) terhadap sifat fisik es krim berupa overrun, daya leleh, viskositas, tingkat kecerahan (L), tingkat kekuningan (b), dan tingkat kemerahan (a) es krim. Es krim hasil substitusi whey terhadap susu dengan berbagai konsentrasi memberikan nilai overrun 36,49%–84,06%, daya leleh 9,08 menit–19,15 menit, viskositas 12,67 cP–17,78 cP, tingkat kecerahan 79,5–85,7, tingkat kemerahan 3,12–11,57, dan tingkat kekuningan -4,1–14,3.
English Abstract
By-products from the mozzarella cheese manufacturing industry CV. Narendra Food Company are in the form of whey. Whey produced still has a highwater content, so it is necessary to carry out a concentration process and physical -chemical analysis of whey. The concentrated whey is then used as an ingredient for making ice cream. The physical properties of ice cream can be determined from the type and ratio of raw materials used. The purpose of this study was to determine the physicochemical characteristics of whey and the effect of whey concentration as a raw material substitute for milk on the physical properties of ice cream products. The research was conducted in two stages, the first stage was whey concentration. Fresh whey and concentrated whey were then analyzed for physicochemical characteristics (protein content, lactose content, calcium content, viscosity and color L, a*, b*). Concentrated whey is then used as a substitute for ice cream. At the stage of making ice cream using a Completely Randomized Design (CRD) with 1 factor. The factor is the proportion of whey: the proportion of milk consisting of 6 levels (0:100, 10:90, 20:80, 30:70, 40:60, 50:50) with 4 repetitions for each and the physical properties are analyzed. ice cream (overrun, melting power, viscosity, and color L, a*, b*). The data obtained were analyzed using the one-way Analysis of Variance (ANOVA) Minitab 17 application and Tukey's follow-up test with a 95% confidence interval. Based on data from whey characterization results, whey concentration treatment had a significant effect (α = 0.05) on protein content, calcium level, lactose level, viscosity, brightness level (L), redness level (a), and yellowness level (b). Whey concentration results have a protein content of 0.76%, calcium content of 180.6 ppm, lactose content of 5.36%, viscosity of 4.91 cP, brightness level of 41.83, redness level of 4.93, and yellowness level of 6.87. While the comparison of whey and milk concentrations had a significant effect (α = 0.05) on the physical properties of ice cream in the form of overrun, melting power, viscosity, level of brightness (L), level of yellowness (b), and level of redness (a) of ice cream. Ice cream from whey substituted for milk with various concentrations gave overrun values of 36.49%–84.06%, melting power of 9.08–19.15 minutes, viscosity of 12.67 cP–17.78 cP, brightness level of 79. 5–85.7, redness 3.12–11.57, and yellowness -4.1–14.3.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Whey, Pemekatan, Konsentrasi, Es Krim-Whey, Concentration, Ice Cream |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 16 Jan 2024 06:50 |
| Last Modified: | 16 Jan 2024 06:50 |
| URI: | http://repository.ub.ac.id/id/eprint/210965 |
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