BibTex Citation Data :
@article{JAFT20916, author = {Ahmad Al-Baarri and Sri Mulyani and Setya Abduh and Mulyana Hadipernata and Rafli Kamil and Azka Dzakiyalizz and Ghina Ulayya and Shabrina Shaliha and Tri Yuliana and Ailsa Mawarid and Widia Pangestika}, title = {Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature}, journal = {Journal of Applied Food Technology}, volume = {10}, number = {2}, year = {2023}, keywords = {chitosan, pectin, clarity, fermentation, whey}, 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. }, issn = {2614-7076}, pages = {58--62} doi = {10.17728/jaft.20916}, url = {https://ejournal2.undip.ac.id/index.php/jaft/article/view/20916} }
Refworks Citation Data :
Article Metrics:
Last update:
The authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Journal of Applied Food Technology and Department of Food Technology, Universitas Diponegoro.
Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed.
Journal of Applied Food Technology and Department of Food Technology, Universitas Diponegoro make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Journal of Applied Food Technology are sole and responsibility of their respective authors and advertisers.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
