Karakteristik Fisikokimia dan Nilai Gizi Goat Whey Powder pada Variasi Suhu Inlet Spray Drying Berbeda

Abstract

Whey susu kambing merupakan hasil samping pembuatan keju yang masih mengandung komponen gizi bernilai tinggi dan berpotensi diolah menjadi goat whey powder (GWP). Penelitian ini bertujuan mengevaluasi pengaruh variasi suhu inlet spray drying terhadap karakteristik fisikokimia dan nilai gizi GWP. Penelitian menggunakan Rancangan Acak Kelompok (RAK) satu faktor dengan pengelompokan berdasarkan batch pengiriman susu kandang campuran kambing Sapera dan Saanen, terdiri atas tiga perlakuan suhu inlet (140, 160, dan 180 °C) dengan tiga ulangan. Hasil penelitian menunjukkan bahwa seluruh perlakuan menghasilkan GWP yang memenuhi persyaratan SNI 01-4220:1996 untuk kadar air, pH, protein, dan karbohidrat, sedangkan kadar abu dan lemak masih melebihi batas maksimum. Suhu inlet 180 °C menghasilkan kadar air terendah, suhu inlet 140 °C menghasilkan kelarutan tertinggi.

Goat whey is a by product of cheese production that still contains valuable nutrients and has the potential to be processed into goat whey powder (GWP). This study aimed to evaluate the effect of spray drying inlet temperature on the physicochemical characteristics and nutritional composition of GWP. The experiment was conducted using a randomized complete block design with one factor, in which milk delivery batches from a mixed herd of Sapera and Saanen goats were used as blocks. Three inlet temperature treatments (140, 160, and 180 °C) were applied with three replications. The results showed that GWP produced under all treatments met the requirements of SNI 01-4220:1996 for moisture content, pH, protein, and carbohydrate, whereas ash and fat contents exceeded the specified maximum limits. An inlet temperature of 180 °C resulted in the lowest moisture content, 140 °C produced the highest solubility.