WINATA, MEILIANA (2019) COMPARISON ANALYSIS BETWEEN SPRAY DRYING AND MASKING METHODS FOR DEBITTERING COW’S MILK HYDROLYIS WITH BROMELAIN ENZYME. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Protein as a major component used for building up body tissues, structure, and muscles, was much found in the cow’s milk, which contributing on average 8 g of protein per capita per day. High digestibility of the protein resulting in higher amount of amino acids that could be adsorb and readily use for the body, these determine the quality of the protein. If the protein doesn’t degrade much into smaller form, the protein adsorb by the body will be only in small amount and the rest will be discarded through feces. The process to break down protein into amino acids was called as enzymatic hydrolysis. Enzymatic hydrolysis is a process where enzyme has role to create cleavage of bonds in molecules with addition of water. The side effect of enzymatic hydrolysis was the milk taste would turn out bitter and not suitable for consumer’s acceptance. The aims of this study are to determine the best debittering methods for bitter taste of cow’s milk hydrolyzed with bromelain enzyme between two methods, which are masking with the addition of cocoa powder and spray drying treatment, also to determine the chemical analysis and sensory analysis between the methods. The study began with preliminary analysis to find the best time for debittering method. Preliminary analysis first step was incubating the milk at 55ºC for 30 minutes, then bromelain enzyme was added and samples were divided from 0 to 10 hours for further analysis. Degree of hydrolysis, pH, and antioxidant activity was conducted as a analysis for determining the best time of hydrolysis. The best time from preliminary analysis was 3 hours incubation time and then used as a control sample for debittering method. Debittering method was divided into two treatment, which were spray drying treatment (60:40 and 80:20) and masking treatment (2% and 4%). Degree of hydrolysis, pH, antioxidant activity, and sensory analysis were the analysis to determine the best debittering method for cow’s milk hydrolyzate. The best debittering methods for cow’s milk hydrolysis with bromelain enzyme between masking methods (4% and 2%) and spray dry methods (60:40 and 80:20) were masking method with 4% and 2% of cocoa powder addition based on chemical analysis and sensory analysis, respectively. Degree of hydrolysis (DH), pH, and antioxidant activity on masking treatment 4% was found as the highest. Meanwhile, masking treatment 2% was the most favourable treatment among all of the treatments on sensory analysis. Degree of hydrolysis (DH), pH, and antioxidant activity on spray dry treatment 60:40 and 80:20 were having the lowest results among all of the debittering treatments, as they were not suitable compared to masking methods (2% and 4%) for debittering method, because they were affected by long temperature and process time. For further analysis, it is necessary to find the shelf life of debittered hydrolysis milk to know the comparison between shelf life of commercial milk and debittered hydrolysis milk.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Beverage Technology > Enzymes 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Drying |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:45 |
| Last Modified: | 19 Nov 2020 02:37 |
| URI: | http://repository.unika.ac.id/id/eprint/20462 |
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