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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/27148

Title: PENGARUH PENAMBAHAN ASAM BENZOAT DAN PROPIONAT PADA EDIBLE FILM PROTEIN WHEY TERHADAP WARNA, TEKSTUR DAN MIKROSTRUKTUR KEJU GOUDA SELAMA PEMERAMAN
Other Titles: EFFECT OF THE ADDITION OF BENZOIC AND PROPIONIC ACIDS TO WHEY PROTEIN’S EDIBLE FILM FOR COLOUR, TEXTURE AND MICROSTRUCTURES OF GOUDA CHEESE DURING RIPENING
Authors: Andriani, Ria Dewi
Keywords: benzoic acid
propionic acid
whey protein’s edible film
Gouda cheese
colour
texture
microstructure
Issue Date: 11-Jun-2011
Abstract: The purpose of this research was to understand the effect of the addition of benzoic and propionic acids in whey protein’s edible film on changes of colour, texture and microstructures of Gouda cheese for 1, 2 and 4 months. The result of this research showed that the addition benzoic and propionic acids to whey protein's edible film didn’t give a significant effect (P>0.05) on texture, (L*) and (a*) values but gave a significant effect (P<0.05) on (b*) values of Gouda cheese colour. Ripening time gave a significant effect (P<0.05) on texture and (L*) values of Gouda cheese, and gave a highly significant effect (P<0.01) on (a*) and (b*) values of Gouda cheese colour. The average of (L*) values in Gouda cheese colour with treatment P0 was 58.66±1.82 - 61.36±0.41; P1 58.26±1.20 - 61.30±1.12 and P2 58.76±1.36 - 60.43±0.45, respectively. (a*) values in Gouda cheese colour with treatment P0 was 6.46±1.13 - 8.83±0.23; P1 7.43±0.15 - 8.63±0.37 and P2 7.73±0.56 - 8.66±0.23. (b*) values in Gouda cheese colour with treatment P0 was 26.40±1.47 - 30.20±0.45; P1 26.40±1.32 - 29.53±0.37 and P2 28.76±0.56 - 30.76±1.22. Texture values Gouda cheese with treatment P0 was 0.0017±0.0009 - 0.0052±0.0027 mm/g/s; P1 0.0023±0.0006 - 0.0028±0.0009 mm/g/s and P2 0.0019±0.0006 - 0.0031±0.0007 mm/g/s. Generally the dispersion of fat globules and protein matrix with all treatments (P) in R3 was more uniform than R2 and R1. Microstructure of Gouda cheese with treatment P2 was indicated that dispersion of protein matrix was more uniform and the dispersion of fat globules was more uniform in P1. This research concluded that (a*) and (b*) values was higher than (L*) values which caused Gouda cheese colour with treatment P2 was reddish yellow than P1. Gouda cheese texture with treatment P2 became harder than P1. Microstructure of Gouda cheese with treatment P1 was indicated that dispersion of fat globules was more uniform, the dispersion of protein matrix was more uniform in P2. Ripening time showed the increase of colour values and decrease texture values of Gouda cheese. Microstructure of Gouda cheese indicated that the dispersion of fat globules and protein matrix was more uniform in R3.
URI: http://elibrary.ub.ac.id/handle/123456789/27148
Appears in Collections:Minor Thesis

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