PENGARUH PENAMBAHAN SUSU SKIM SERTA STARTER Lactobacillus bulgaricus DAN Streptococcus thermopilus TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN WHEY TERFERMENTASI

Whey, a by-product of the cheese-making industry, is a clear greenish-yellow liquid obtained by filtering and pressing the curd during the cheese-making process. The mozzarella cheese processing industry is still throwing away much whey without being reused. Whey fermentation by lactic acid bacteria in beverage production will significantly improve its characteristics. This experiment aims to determine the effect of adding skim milk and starter Lactobacillus bulgaricus and Streptococcus thermophilus on physicochemical and organoleptic properties of fermented whey drink. The study used a Completely Randomized Design Factorial (CRD Factorial) consisting of 2 factors. The first factor is the concentration of the addition of skim milk powder (0; 4.5; 9; 13.5%) (w/v), and the second factor is the concentration of starter (3 and 5%) (w/v). The data were analyzed using Analysis of Variant (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) with a significance level of 5% (α=0.05) to obtain conclusions about the effect of treatment. The results showed that adding skim milk and starter Lactobacillus bulgaricus and Streptococcus thermophilous significantly affected pH, total titrated acid, viscosity, protein, total lactic acid bacteria, and organoleptic fermented whey drink. Treatment A3B2 (skimmed milk 13.5%, Starter 5%) has the highest result with a pH value of 4.21, total acid titrated 1.45%, viscosity 295.07 cP, protein 7.26%, total bacteria lactic acid 7,0x107 cfu/ml, organoleptic taste 6.12 (good), organoleptic viscosity 6.32 (thick), and organoleptic preference 6.36 (like)