The Effect of Carbon Sources and Whey Storage on Physicochemical and Organoleptic Properties of Nata de Whey

Abstract

Whey is one of milk processing by-product that can be used for nata production. The goal of the study was to determine the carbon sources type and the optimal storage time of whey in the nata de whey production. A factorial completely randomized design with two factors was used as a research design. The first factor was type of carbon sources (glucose and sucrose) with two levels and the second factor was the storage time of whey with four levels (2, 3, 4, and 5 days). The main research showed that he addition of each 10 % sucrose and glucose did not significantly affect the water content, ash content, nata protein content, while showed a significant effect on nata fiber content, texture, and yield when it was stored for 2, 3, 4, and 5 days. The weighting results revealed that the optimal treatment was addition of 10% glucose for 3 storage days, moreover, the sucrose addition was optimum on the 2, 3, and 4 storage days. The organoleptic test showed that the color, texture, appearance, and acceptability were not significantly different, however the taste had significant effect. The best result of nata de whey production was 10% sucrose uses and the 3 days of storage time.