POTENSI DAN PENGEMBANGAN WHEY DANGKE MENJADI MINUMAN FUNGSIONAL
Fatma, Prof. Dr. Soeparno
2012 | Disertasi | S3 Ilmu PeternakanWhey dangke belum banyak dimanfaatkan. Penanganan whey dangke sangat diperlukan untuk pencegahan pencemaran lingkungan khususnya di Kabupaten Enrekang. Evaluasi karakteristik whey dangke merupakan langkah awal penanganan whey dangke. Data yang lengkap tentang karakteristik whey dangke akan menjadi informasi ilmiah bagi para peneliti ataupun masyarakat untuk pemanfaatan whey dangke lebih lanjut. Nutrisi whey memungkinkan penggunaaan Lactobacillus acidophilus FNCC 0051 untuk diolah menjadi produk minuman. Penggunaan bakteri probiotik dan adanya komponen bioaktif whey dapat menghambat pertumbuhan bakteri patogen. Pengembangan produk minuman dengan mengoptimasi kondisi fermentasi (level inokulum, level tapioka dan waktu inkubasi) dan menambahkan sukrosa dalam pembuatannya. Penelitian ini bertujuan mengevaluasi karakteristik whey dangke dengan proses dan formulasi yang tepat. Mengevaluasi level inokulum, level tapioka dan waktu inkubasi yang optimal serta mengevaluasi karakteristik kimiawi, fisik, mikrobiologis, sensoris dan aktivitas antibakteri terhadap bakteri patogen dengan penambahan berbagai level sukrosa. Susu ditambahkan larutan enzim (getah liofilisasi) level 0,4 - 1% (v/v), dan level terbaik digunakan untuk pembuatan produk minuman whey fermentasi. Penentuan nilai optimum produk menggunakan metode RSM dengan target optimasi adalah produk minuman fermentasi komersial. Kondisi optimal digunakan untuk pembuatan produk dan ditambahkan sukrosa (0, 3, 6, 9 dan 12%) (w/v). Hasil penelitian menunjukkan karakteristik whey dangke hampir sama dengan whey rennet dan memiliki aktivitas antibakteri terhadap bakteri Gram positif (S. aureus) dan Gram negatif (E. coli dan S. flexneri). Nilai optimum produk minuman whey dicapai pada level inokulum 5%, waktu inkubasi 16 jam dan level tapioka 0,7%. Level sukrosa 12% menghasilkan aktivitas pertumbuhan L. acidophilus FNCC 0051 masih dalam taraf untuk memberikan efek kesehatan dengan mampu menghambat bakteri Gram positif (S. aureus dan B. Cereus) dan Gram negatif (E. coli dan S. flexneri). Kandungan sukrosa, laktosa, tapioka produk dimanfaatkan bakteri probiotik untuk tumbuh dan beraktifitas dengan baik. Perubahan kandungan asam laktat, pH, viskositas, protein dan lemak produk menghasilkan karakteristik sensoris yang hampir sama dengan produk minuman fermentasi komersial.
Whey dangke has not been widely utilized. Dangke whey handling required for the prevention of environmental pollution, especially in Enrekang. Evaluate the characteristics of whey dangke are the initial step dangke whey handling. Complete data about the characteristics of whey dangke would be scientific information for researchers or the public to further the utilization of whey dangke. Whey nutrition allows the use of Lactobacillus acidophilus FNCC 0051 to be processed into beverage products. The use of probiotic bacteria and the presence of bioactive whey components can inhibit the growth of pathogenic bacteria. Beverage product development can be done by optimizing the fermentation conditions (inoculum level, tapioca level and incubation time) and adding sucrose in its manufacturing. This research objectives were to evaluate the characteristics of dangke whey with the right processes and formulations, the optimal level of inoculum, the level of tapioca and incubation time, and to evaluate the characteristics of chemical, physical, microbiological, sensory and antibacterial activity against pathogenic bacteria by the addition of various levels of sucrose. Milk was added with enzyme solution (lyophilized latex) on the level of 0.4 to 1% (v/v). The best level was used for the production of the fermented whey beverage products. Determination of the optimum value of products used RSM method with the optimization target was a commercial fermented beverages products. Optimal conditions were used for the formation of products by adding with sucrose (0, 3, 6, 9 and 12%) (w/v). The results showed that characteristics of dangke whey being produced were similar to rennet whey, and had antibacterial activity against Gram positive bacteria (S. aureus), and Gram negative (E. coli and S. flexneri). The optimum values of whey beverage products were achieved at 5% of the inoculum level, the incubation time of 16 hours and at 0.7% of the tapioca level. The sucrose level of 12% produced growth activity of L. acidophilus FNCC 0051 which was still in its early stages to provide the health effects by being able to inhibit Gram positive bacteria (S. aureus and B. Cereus), and Gram negative (E. Coli and S. flexneri). The contents of sucrose, lactose, and tapioca of products were utilized by probiotic bacteria to grow and to act. The changes of content of lactic acid, protein, fat, pH and viscosity of products produced sensory characteristics which were similar to the commercial fermented beverages products.
Kata Kunci : Whey dangke, potensi, pengembangan, minuman fungsional
