Effect of Stabilizer on the Physicochemical and Microbiology Properties of Wheygurt

Abstract

In Indonesia, the consumption of cheese has increased every year. Whey is the by-product of cheese production which is abundant availability. Cheese whey can cause environmental problems due to its high Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) concentrations. Until now, cheese whey utilization has not been optimal whereas it contains all essential amino acids and other healthy nutritions. One of the potensial product developed from cheese whey is wheygurt. This study was carried out to investigate the effect of various stabilizer on physicochemical and microbiology properties of wheygurt for 21 days of storage in cold temperature. The experiment was designed with a completely randomized design with 4 treatments (pectin, carboxymethylcelllulose, gelatin and corn starch) and was repeated 3 times The study showed that the treatment had a significanteffects on physicochemical and microbiology characteristics of wheygurt. Gelatin is the best stabilizer because it can keep up quality of wheygurt for 21 days in cold storage. This is indicated by the absence of syneresis and the lowest decrease in total lactic acid bacteria (0.003 CFU/mL)