Fortification of Whey Protein-Meniran Extract (Phyllanthus niruri L.) Encapsulated Casein Hydrolysate on Powdered Milk
| Main Authors: | Saleha, Rischa Amalia, Dr. Abdul Manab, S.Pt.,MP. |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2022
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| Subjects: | |
| Online Access: |
http://repository.ub.ac.id/id/eprint/190219/1/Rischa%20Amalia%20Saleha.pdf http://repository.ub.ac.id/id/eprint/190219/ |
Daftar Isi:
- Meniran plants are wild plants that are commonly use as herbal medicines. Meniran contains several chemical compounds, including saponins, flavonoids, polyphenols, phyllanthine, hypophilantin and potassium salt. The use of meniran extract is immunomodulatory or able to stimulate the body's resistance so that it can be immune to free radical attacks. Whey Protein Isolate (WPI) has a role as a gelling agent, emulsifier, foam maker and protein source. Casein hydrolysate has a role as an encapsulant that protects particles from damage by heating process and increases protein sources. The interaction of proteins and phenolic compounds results in modifications in the functional properties of proteins and phenolics. This interaction can result in changes in protein solubility, thermal stability, digestibility, antioxidant activity, foaming and emulsifying properties. The research conducted in July-December 2021 at the Laboratorium Teknologi Hasil Ternak (THT) of the Animal Science Faculty University of Brawijaya, Malang and at the Laboratorium Fakultas Kedokteran dan Ilmu Kesehatan (FKIK) UIN 3rd Campus, Batu. The research purpose determined the fortification of whey protein with meniran extract (Phyllanthus x niruri L.) encapsulated casein hydrolysate on foam overrun, foam stability, particle size and optical microscopy of powdered milk. The materials used in this research were whey protein, meniran extract, casein hydrolysate and skimmed milk. The method used an experimental method with completely randomized design (CRD) consisted of 5 treatments added difference percentage of casein hydrolysate. There were T0 (only skimmed milk), T1 (addition of 2%), T2 (addition of 4%), T3 (addition of 6%) and T4 (addition of 8%) with 3 replicated each other. The variables observed were foam overrun, foam stability, particle size and optical microscopy. The data obtained were analyzed with variance analysis and optical microscopy data were analyzed by descriptively. The results of the addition of casein hydrolysate with different percentages showed no significant difference (P>0.05) in foam overrun and particle size. However, there were highly significant difference in foam stability (P<0.01) and significant difference in optical microscopy. The result in T2 with the addition of casein hydrolysate as much as 4% resulted foam overrun (301.67±1.44), foam stability (300.83d±1.44), particle size (1.73±0.61) and the results of the descriptive analysis from optical microscopy which produced uniform bubble size, distribution did not spread and the distance between bubbles were closed. In conclusion, the fortification of whey protein with meniran extract (Phyllanthus niruri L.) encapsulated casein hydrolysate due to the interaction between polyphenols and protein increase foaming power (foam overrun) and produce stable bubbles (foam stability) of powdered milk.