Karakteristik Fisik, Kimia dan Mikrobiologi serta Organoleptik Minuman Whey Probiotik dengan Penambahan Ekstrak Cincau yang Berbeda

Abstract

Whey is a by-product of cheese processing and contains all of the nutrients that found in milk except fat and casein. The contents of whey nutrients such as lactose and protein are high enough so that whey can be produced for making fermented beverage products. Beverage whey probiotic is a fermented product that involves starter culture of lactic acid bacteria, which is required lactose as the source of carbohydrate. Grass jelly plant is utilized since long time ago as raw material in the production of various beverage products due to its benefits such as anti-cancer, heartburn and abdominal pain. Addition of extracts of black and green grass jelly is expected to increase the benefits of whey beverage. This research studied the characteristics of fermented beverage whey probiotic with the addition of extracts of black and green grass jelly. The addition of different grass jelly extracts was effected significantly on the levels of food fiber and hedonic quality like color and flavor of fermented beverage whey probiotic grass jelly produced. Addition of extracts of black and green grass jelly had no significant effect on viscosity, pH, TAT, moisture, protein, ash, fat and total of lactic acid bacteria. The addition of flavorings and food coloring could be used as a solution to improve the level of consumer acceptance