Effect of starter sources and old fermentation on making nata de whey towards chemical quality

Abstract

Whey cheese is a by-product of traditional or modern cheese-making processes. The yield of each cheesemaking reaches around 83% of the volume of milk used.whey can be processed into nata de whey by adding Acetobacterxylinum. The purpose of this study were to determine the effect of fermentation duration and differences in starter sources on the chemical quality produced by nata de whey. All samples were analyzed for fat, protein, cellulose and reducing sugars. this use study of two factorial randomized block design. The first factor is the difference in the starter (commercial and pineapple fruit extract) and the second factor is the length of fermentation with three replications. The results showed that the effect of fermentation time and the difference in starter sources on nata de whey had a very significant impact (P <0.01) on the calculation of fat content in the nata the whey. The duration of fermentation and differences in the source of the stater on nata de whey had no significant effect (P> 0.05) on the content of protein, reducing sugar and cellulose content produced.

Kinetics study of bacterial cellulose production by Acetobacter xylinum FNCC 0001 with variation of carbon sources

“…showed that the death phase did not occur until the fermentation time is completed. The death phase usually occurs from the 8th day to the 15th day [32]. A reported study showed that the death phase occurred starting on the 16th day of BC production with A. xylinum 0416 grown in HS medium [28].…”

Review: Produksi, Karakterisasi Dan Aplikasi Selulosa Bakteri Di Bidang Farmasi

“…Apabila konsentrasi bakteri terlalu rendah maka kadar air yang dihasilkan semakin tinggi sehingga mengakibatkan kuat tarik membran menjadi lemah (Shobib et al, 2019). Sementara jika konsentrasi bakteri terlalu tinggi serat yang terbentuk makin banyak dan ikatan hidrogen yang terbentuk antar serat semakin kuat (Khusna et al, 2020). Ikatan hidrogen yang kuat akan meningkatkan kuat tarik membran (Mondal, 2015).…”

“…Selulosa bakteri semakin banyak dihasilkan ketika waktu fermentasi yang diperlukan semakin lama (Aulia et al, 2020). Dengan semakin banyaknya selulosa yang terbentuk maka ikatan hidrogen antar serat semakin kuat (Khusna et al, 2020). Namun pada penelitian Abdelraof et al (2019) proses fermentasi yang dilakukan selama 4 hari dapat menghasilkan selulosa bakteri 2,61g/l.…”

Pengaruh Penambahan Ekstrak Kulit Nanas dan Gula pada Karakteristik Nata de Soya dari Limbah Cair Tahu

“…Nata de Soya merupakan produk dengan kandungan air yang tinggi, sehingga sangat bermanfaat untuk metabolisme tubuh [4]. Semua sisa pembakaran dalam tubuh manusia yang tidak terserap sempurna akan diikat oleh air kemudian dikeluarkan lewat alat pencernaan sebagai fases [5]. Fungsi air antara lain berperan sebagai pelarut, membuang sisa metabolisme, serta mengontrol suhu tubuh dan volume sel [6].…”