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

Ahmad Ni'matullah Al-Baarri; Sri Mulyani; Setya Budi Muhammad Abduh; Mulyana Hadipernata; Rafli Zulfa Kamil; Azka Nadiya Dzakiyalizz; Ghina Ulayya; Shabrina Nur Shaliha; Tri Yuliana; Ailsa Afra Mawarid; Widia Pangestika

doi:10.17728/jaft.20916

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

- Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia

Sri Mulyani

- Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia

Setya Budi Muhammad Abduh

- Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia

Mulyana Hadipernata

- National Research and Innovation Agency, Serpong, Indonesia

Rafli Zulfa Kamil

- 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

- Laboratory of Food Technology, UPT Integrated Laboratory, Diponegoro University, Semarang, Indonesia

Widia Pangestika - Laboratory of Food Technology, UPT Integrated Laboratory, Diponegoro University, Semarang, Indonesia

How to cite (IEEE): A. N. Al-Baarri et al., "Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature," Journal of Applied Food Technology, vol. 10, no. 2, pp. 58-62, Dec. 2023. https://doi.org/10.17728/jaft.20916

How to cite (APA): Al-Baarri, A. N., Mulyani, S., Abduh, S. B. M., Hadipernata, M., Kamil, R. Z., Dzakiyalizz, A. N., Ulayya, G., Shaliha, S. N., Yuliana, T., Mawarid, A. A., & Pangestika, W. (2023). Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature. Journal of Applied Food Technology, 10(2), 58-62. https://doi.org/10.17728/jaft.20916

How to cite (BCREC): Al-Baarri, A. N., Mulyani, S., Abduh, S. B. M., Hadipernata, M., Kamil, R. Z., Dzakiyalizz, A. N., Ulayya, G., Shaliha, S. N., Yuliana, T., Mawarid, A. A., Pangestika, W. (2023). Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature. Journal of Applied Food Technology, 10 (2), 58-62 (doi:10.17728/jaft.20916)

How to cite (Chicago): Al-Baarri, Ahmad N., Sri Mulyani, Setya B. M. Abduh, Mulyana Hadipernata, Rafli Z. Kamil, Azka N. Dzakiyalizz, Ghina Ulayya, Shabrina N. Shaliha, Tri Yuliana, Ailsa A. Mawarid, and Widia Pangestika. "Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature." Journal of Applied Food Technology 10, no. 2 (2023): 58-62. Accessed : August 7, 2025. https://doi.org/10.17728/jaft.20916

How to cite (Vancouver): Al-Baarri AN, Mulyani S, Abduh SBM, Hadipernata M, Kamil RZ, Dzakiyalizz AN, Ulayya G, Shaliha SN, Yuliana T, Mawarid AA, Pangestika W. Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature. Journal of Applied Food Technology [Online]. 2023 Dec;10(2):58-62. https://doi.org/10.17728/jaft.20916.

How to cite (Harvard): Al-Baarri, A. N., Mulyani, S., Abduh, S. B. M., Hadipernata, M., Kamil, R. Z., Dzakiyalizz, A. N., Ulayya, G., Shaliha, S. N., Yuliana, T., Mawarid, A. A., and Pangestika, W., 2023. Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature. Journal of Applied Food Technology, [Online] Volume 10(2), pp. 58-62. https://doi.org/10.17728/jaft.20916 [Accessed : 7 Aug. 2025].

How to cite (MLA8): Al-Baarri, Ahmad, Sri Mulyani, Setya Budi Muhammad Abduh, Mulyana Hadipernata, Rafli Zulfa Kamil, Azka Nadiya Dzakiyalizz, Ghina Ulayya, Shabrina Nur Shaliha, Tri Yuliana, Ailsa Afra Mawarid, and Widia Pangestika. "Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature." Journal of Applied Food Technology, vol. 10, no. 2, 31 Dec. 2023, pp. 58-62 , https://doi.org/10.17728/jaft.20916. Retrieved : 7 Aug. 2025.

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{{JAFT}{20916}, author = {Al-Baarri, A., Mulyani, S., Abduh, S., Hadipernata, M., Kamil, R., Dzakiyalizz, A., Ulayya, G., Shaliha, S., Yuliana, T., Mawarid, A., Pangestika, W.}, 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}, doi = {10.17728/jaft.20916}, url = {https://ejournal2.undip.ac.id/index.php/jaft/article/view/20916} }

Citation Format:

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

In Vol 10, No 2 (2023)