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DOI: https://doi.org/10.17728/jaft.20916

Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature

*Ahmad Ni'matullah Al-Baarri orcid scopus  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Sri Mulyani orcid scopus  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Setya Budi Muhammad Abduh orcid scopus  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Mulyana Hadipernata orcid scopus  -  National Research and Innovation Agency, Serpong, Indonesia
Rafli Zulfa Kamil orcid scopus  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Azka Nadiya Dzakiyalizz  -  Laboratory of Food Technology, UPT Integrated Laboratory, Diponegoro University, Semarang, Indonesia
Ghina Ulayya  -  Laboratory of Food Technology, UPT Integrated Laboratory, Diponegoro University, Semarang, Indonesia
Shabrina Nur Shaliha  -  Laboratory of Food Technology, UPT Integrated Laboratory, Diponegoro University, Semarang, Indonesia
Tri Yuliana  -  Laboratory of Food Technology, UPT Integrated Laboratory, Diponegoro University, Semarang, Indonesia
Ailsa Afra Mawarid orcid  -  Laboratory of Food Technology, UPT Integrated Laboratory, Diponegoro University, Semarang, Indonesia
Widia Pangestika  -  Laboratory of Food Technology, UPT Integrated Laboratory, Diponegoro University, Semarang, Indonesia
Open Access Copyright 2023 Journal of Applied Food Technology

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Abstract
Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant. Whey was initially pasteurized and added with pectin and chitosan prior to fermentation with mixed starter culture. Fermented whey was stored in refrigerator for 24 hours. Data were obtained using visual analysis by 15 semi-trained panelists. Qualitative scorings were given by (+) or (-) markings from the specified criteria. The data were compiled in a table, showcasing the observed characteristics at the initial and final states of fermentation. The results showed that the highest clarity (+++) was achieved by the fermented whey with the addition of pectin, as well as most stable sediment performance (+++) was also produced by pectin treatment. However, while fermented whey with the addition of pectin exhibited clarity, the level of clarity achieved by fermented whey with the addition of chitosan was superior.
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Keywords: chitosan, pectin, clarity, fermentation, whey
Funding: Directorate of Research, Technology and Community Service, Directorate General of Higher Education, Research and Technology Ministry of Education, Culture, Research and Technology

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Section: Research Articles
Language : EN
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