Meniran is an Indonesian herbal plant which has health benefits due to its bioactive compounds. It can be applied to food product, whey protein isolate, were easily absorbed for body. The purpose of this research was to determine the effect of meniran extract addition to nano whey protein isolate on viscosity, foam overrun, foam stability and foam’s microscopic. Data collection method was laboratory experiment with 4 treatments of different meniran extract addition levels which consisted of P0 (without meniran extract), P1 (30 ug/mL), P2 (60 ug/mL) and P3 (90 ug/mL) which repeated 3 replications respectively. Experiment was designed by Completely Randomized Design (CRD). The data was analyzed using Analysis of Variance (ANOVA), if there were significantly differences, it would be continued by Duncan Multiple Range Test (DMRT). The results showed that meniran extract addition to nano whey protein isolate gave significant effect (P<0.05) on viscosity. However, there was no effect on foam overrun and stability. It is concluded that the addition of meniran extract P3 (90 ug/mL) to nano whey protein isolate resulted in viscosity and foam’s microscopic (stable, uniform and thick).
Skimmed milk powder is one of dairy products that have processing through heating process and impact decreasing nutritional contents, thus would required fortification. Fortification skimmed milk powder with the addition of encapsulation is carried out using meniran phyllanthine and whey protein as core material and casein hydrolysates as wall material. The research was conducted to obtain skimmed milk powder fortified nano whey protein-meniran phyllanthine encapsulated casein hydrolysates with better physicochemical properties. The research material used was skimmed milk powder with different concentrations of nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, designed by 5 treatments and 3 replications consisting of T0: 0% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T1: 2% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T2: 4% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T3: 6% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T4: 8% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates. The variables tested were solubility, turbidity, sedimentation, water activity (aw) and hygroscopicity. The research method was a laboratory experiment analyzed by Analysis of Variance (ANOVA) using Duncan’s Multiple Range Test (DMRT) if there were differences. The results showed a highly significant difference (P<0.01) on water activity (aw). However, there was no significant difference (P>0.05) on skimmed milk powder’s solubility, turbidity, sedimentation, and hygroscopicity. The data of physicochemical properties in this study were solubility ranged from 57.983-75.295%, turbidity 0.459-0.518, sedimentation 0.036-0.043, water activity 0.434-0.467, and hygroscopicity 4.601-5.528%. In conclusion, fortified nano whey protein-meniran phyllanthine encapsulated casein hydrolysates in skimmed milk powder can be used as a product with better physicochemical properties.
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