Effect of Calcium Carbonate (CaCO3) Addition and Incubation Duration on The Characteristics of Whey Dangke Fermented with Lactobacillus casei
Satriani (a), Wahniyathi Hatta (a*), Farida Nur Yuliati (a), Kusumandari Indah Prahesti (a), Ratmawati Malaka (b), Muhammad Irfan Said (c)

*wahnihatta[at]gmail.com
(a) Laboratory of Microbiology and Animal Health, Faculty of Animal Science, Universitas Hasanuddin
(b) Biotechnology of Milk Processing Laboratory, Faculty of Animal Science, Universitas Hasanuddin
(c) Laboratory of Animal By-Products Processing Technology, Faculty of Animal Science, Universitas Hasanuddin

Abstract

Whey dangke is a by-product of curd separation in the processing of dangke cheese. Whey dangke generated from about 85-90% of the milk volume and still contains a lot of nutritional content. The objective of this study was to investigate the effects of CaCO3 addition, incubation duration, and the interaction of both on lactic acid content, pH value, and whey dangke ash content during fermentation with Lactobacillus casei. The research was conducted using a randomized block design (RAL) factorial pattern, with factor I being the addition of CaCO3 (0% and 0.3%) and factor II being incubation length (0, 24, 48, 72, and 96 hours) with 3 replications. The results showed that the addition of CaCO3 had a significant effect (P<0.01) on pH value and ash content, while incubation time significantly affected (P <0.01) lactic acid and pH. The interaction of both factors was also significant (P<0.05) for the pH value of whey dangke fermentation. The best pH value was 5.1 with the addition of CaCO3 after 24 hours of incubation. The best lactic acid content without CaCO3 addition was 0.99% after 96 hours of incubation, and with 0.96% CaCO3 addition, it was achieved after 72 hours of incubation. The best ash content value was 0.13% with CaCO3 addition after 72 hours of incubation.

Keywords: Whey, Dangke, Lactobacillus casei, Fermentation, CaCO3

Topic: Animal Product Technology