* Corresponding Author
Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan
https://doi.org/10.22146/agritech.22451 Mohamad Djali(1*), Syamsul Huda(2), Lovita Andriani(3)
(1) Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jl. Raya Bandung Sumedang Km. 21, Sumedang, Jawa Barat, Kode Pos 45363
(2) Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jl. Raya Bandung Sumedang Km. 21, Sumedang, Jawa Barat, Kode Pos 45363
(3) Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jl. Raya Bandung Sumedang Km. 21, Sumedang, Jawa Barat, Kode Pos 45363
(*) Corresponding Author
Abstract
Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) and xanthan gum on physical, chemical and sensory properties of non-fat yogurt. Physical and chemical properties were tested using randomized block design whereas the yogurts properties during 21 days of cold storage included syneresis index and organoleptic. There were 6 treatments : A (full fat yogurt = control 1); B (skim milk + skim milk powder (SMP) 3% = control 2); C (skim milk + SMP 3% + WPC 1%); D (skim milk + SMP 3% + WPC 1,25%); E (skim milk + SMP 3% + WPC 0,5% + xanthan 0,005%); F (skim milk + SMP 3% + WPC 0,5% + xanthan 0,004%). The fat content 0,12%-0,14% of non-fat yogurt with the addition of WPC and blend of WPC-xanthan could increased firmness, cohesiveness and consistency compared to control 1 and control 2. In the organoleptic properties, non-fat yogurt with the addition of WPC and blend of WPC-xanthan were gained color, flavor, aroma, and consistency of the panelists preferred higher than control yogurt. Non-fat yogurt with only addition of WPC gained the lowest syneresis index.
ABSTRAK
Yogurt tanpa lemak memiliki kekuatan struktur yang rendah dan rentan terjadi pemisahan whey karena berkurangnya kandungan lemak. Pemisahan whey pada yogurt tidak disukai oleh konsumen. Tujuan penelitian ini adalah untuk mengevaluasi efek penambahan whey protein concentrate (WPC) dan gum xanthan terhadap karakteristik fisik, kimia sensori yogurt tanpa lemak. Karakteristik fisik dan kimia diuji menggunakan metode RAK, sedangkan karakteristik yogurt selama penyimpanan dingin 21 hari meliputi indeks sineresis dan organoleptik. Terdapat 6 perlakuan yaitu: A (susu segar = kontrol 1); B (susu skim + skim milk powder (SMP) 3% = kontrol 2); C (susu skim + SMP 3% + WPC 1%); D (susu skim + SMP 3% + WPC 1,25%); E (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,005%); F (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,004%). Kandungan lemak 0,12%-0,14% pada yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan dapat meningkatkan firmness, cohesiveness, dan konsistensi dibandingkan kontrol 1 dan kontrol 2. Secara organoleptik, yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan mendapatkan tingkat kesukaan panelis lebih tinggi untuk warna, rasa, aroma, dan kekentalan dibandingkan yogurt lemak utuh tanpa perlakuan. Yogurt tanpa lemak dengan penambahan WPC saja mendapatkan indeks sineresis lebih rendah dibandingkan perlakuan lainnya.
Keywords
Full Text:
PDFReferences
Akalın, A. S., Unal, G., Dinkci, N., & Hayaloglu, A. A. (2012). Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. Journal of Dairy Science, 95(7), 3617–3628. https://doi.org/10.3168/jds.2011-5297
Alakali, J. S., Okonkwo, T. M., & Iordye, E. M. (2008). Effect of stabilizers on the physico-chemical and sensory attributes of thermized yoghurt. African Journal of Biotechnology, 7(2), 158–163. https://doi.org/10.3390/foods3020318
AOAC. (1990). AOAC Official Methods of Analysis. Association of Official Agricultural Chemists. Washington, D.C., 15th(Volume 1), 136–138.
Aziznia, S., Khosrowshahi, A., Madadlou, A., & Rahimi, J. (2008). Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties. Journal of Dairy Science, 91(7), 2545–2552. https://doi.org/10.3168/jds.2007-0875
Badan Standardisasi Nasional. (2009). Yogurt. Standar Nasional Indonesia, (SNI 2981:2009).
Bahrami, M., Ahmadi, D., Alizadeh, M., & Hosseini, F. (2013). Physicochemical and sensorial properties of probiotic yogurt as affected by additions of different types of hydrocolloid. Korean Journal for Food Science of Animal Resources, 33(3), 363–368. https://doi.org/10.5851/kosfa.2013.33.3.363
Chandan, R. C. (2007). Manufacturing Yogurt and Fermented Milks. Manufacturing Yogurt and Fermented Milks. USA: Blackwell Publishing. https://doi.org/10.1002/9780470277812
Everett, D. W., & McLeod, R. E. (2005). Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. International Dairy Journal, 15(11), 1175–1183. https://doi.org/10.1016/j.idairyj.2004.12.004
Glicksman, M. (2000). Food Hydrocolloids. Vol 1.CRC Press Inc., Boca Raton, FL.
Hematyar, N., Samarin, A. M., Poorazarang, H., & Elhamirad, A. H. (2012). Effect of gums on yogurt characteristics. World Applied Sciences Journal, 20(5), 661–665. https://doi.org/10.5829/idosi.wasj.2012.20.05.2353
Isleten, M., & Karagul-Yuceer, Y. (2006). Effects of Dried Dairy Ingredients on Physical and Sensory Properties of Nonfat Yogurt. Journal of Dairy Science, 89(8), 2865–2872. https://doi.org/10.3168/jds.S0022-0302(06)72559-0
Karaca, O. B., Saydam, I. B., Kahyaoglu, T., Unal, E., Erginkaya, Z., & Guven, M. (2013). Textural Properties and Survival of Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus of Probiotic Set Yogurts Produced by Prebiotic Stabilizers and Different Molasses Types. Journal of Food Agriculture and Environment 11(3): 199-203.
Krzeminski, A., Prell, K. A., Busch-Stockfisch, M., Weiss, J., & Hinrichs, J. (2014). Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems. International Dairy Journal, 36(2), 118–127. https://doi.org/10.1016/j.idairyj.2014.01.018
Laneuville, S. I., Paquin, P., & Turgeon, S. L. (2005). Formula Optimization of a Low-fat Food System Containing Whey Protein Isolate- Xanthan Gum Complexes as Fat Replacer. Journal of Food Science, 70(8), s513–s519. https://doi.org/10.1111/j.1365-2621.2005.tb11527.x
Lee, W. J., & Lucey, J. A. (2010). Formation and physical properties of yogurt. Asian-Australasian Journal of Animal Sciences, 23(9), 1127–1136. https://doi.org/10.5713/ajas.2010.r.05
Li, J., Ould Eleya, M. M., & Gunasekaran, S. (2006). Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties. Food Hydrocolloids, 20(5), 678–686. https://doi.org/10.1016/j.foodhyd.2005.07.001
Lucey, J. A. (2004). Cultured dairy products: An overview of their gelation and texture properties. International Journal of Dairy Technology, 57(2–3), 77–84. https://doi.org/10.1111/j.1471-0307.2004.00142.x
Lucey, J. A., Munro, P. A., & Singh, H. (1999). Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels. International Dairy Journal, 9(3–6), 275–279. https://doi.org/10.1016/S0958-6946(99)00074-6
Magenis, B.R., Prudencio, E.S., Amboni R.D.M.C., Cerquierra, N.G.Jr., Olivierra, R.V.B., Soldi, V., & Benedet, H.D. (2006). Compositional and Physical Properties of Yogurt Manufactured from Whey and Cheese Concentrated by Ultrafiltration. International Journal of Food Science and Technology. 41(5), 560-568. https://doi.org/10.1111/j.1365-2621.2005.01100.x
Nikoofar, E., Hojjatoleslamy, M., Shakerian, A., & Molavi, H. (2013). Surveying the Effect of Oat Beta Glucan As a Fat Replacer on Rheological and Physicochemical Characteristics of Non Fat Set Yoghurt. International Journal of Farming and Allied Sciences, 2(20), 861–865.
Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E., & Vernon-Carter, E. J. (2004). Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal, 14(2), 151–159. https://doi.org/10.1016/S0958-6946(03)00166-3
Shah, P. N., Sherkath, F., & Amatayakul, T. (2006). Syneresis in set yoghurt as affected by EPS starter culture and level of solids. International Journal of Dairy Technology, 59(3), 216–221. https://doi.org/dx.doi.org/10.1111/j.1471-0307.2006.00264.x
Stijepić, M., Đurđević-Milošević, D., & Glušac, J. (2012). Production of Low Fat Yoghurt Enriched With Different Functional Ingredients. Quality of Life (Banja Luka) - APEIRON, 5(1–2), 5–12. https://doi.org/10.7251/QOL1201005S
Sun Changhui, Gunasekaran, S., & Richards, M. (2007). Effect of Xanthan Gum on Physicochemical Properties of Whey Protein Isolate Stabilized Oil-in-Water Emulsions. Food Hydrocolloids. 21: 555-564. https://doi.org/10.1016/j.foodhyd.2006.06.003
Tamime, A. Y., & Robinson, R. K. (2000). Yoghurt Science and Technology (2nd ed.). Cambridge England: Woodhead Publishing Limited.
Walstra, P. (1998). Relation Between Structure and Texture of Cultured Milk Products. In: Texture of Fermented Milk Products and Dairy Desserts. Special Issue 9802. International Dairy Federation, Brussels. pp. 9-15. DOI: https://doi.org/10.22146/agritech.22451
Article Metrics
Abstract views : 10353
| 
views : 10903
Refbacks
- There are currently no refbacks.
Copyright (c) 2018 Mohamad Djali, Syamsul Huda, Lovita Andriani
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.