PHYSICOCHEMICAL CHARACTERISTICS OF SOY-CHEESE WHEY USING AVERRHOA BILIMBI JUICE AS COAGULANT

Abstract

The type and concentration of coagulant has been studied well as important factor that affected to the physicochemical characteristic of soy-cheese whey. This research used juice from Averrhoa bilimbi as coagulant to obtain whey from soy since commonly found in tropical area, low in price and no health risks for the use. This research aimed at analyze physicochemical characteristics of whey from soy-cheese that were coagulated with Averrhoa bilimbi juice using dilution and no dilution process. As much as 7% (v/v) Averrhoa bilimbi juice with dilution (1:1) and without dilution, and 5 ml of rennet (0.01% w/v) were used to obtain the whey. After incubation at 42 Available on-line at www.afst.valahia.ro Volume 18, Issue 2, 2017 192 o C for 3 hours, the whey were separated by curd-hanging for 4-5 hours. The results showed that dilution treatment of Averrhoa bilimbi juice increased total solids, pH value and absorbance spectrum. The dilution also decreased whey volume and protein content of the soy-cheese whey. As conclusion, the concentration of Averrhoa bilimbi juice had remarkable effect to the physicochemical characteristics of the soy-cheese whey. Since physicochemical characteristics of whey gives important information to whey-based food industry, the utilization of natural coagulant such as Averrhoa bilimbi juice may open the knowledge for application to produce healthy food.