DOI: 10.36347/sjavs.2021.v08i04.002

Pages: 51-54

The utilization of whey is not only used for food extras but can also be taken other bioactive components. Whey has several bioactive ingredients such as organic acids (lactic acid), active peptides, and proteins that act as antimicrobials, antioxidants, and immune system boosters. Another use of whey cheese is to make whey cheese into fermented products, such as Acetobacter xylinum with functional food products, namely nata de whey. This study used a two-factorial randomized block design (RBD). The first factor is the difference in the source of raw materials, namely coconut water (P0) and whey cheese (P1), and the second factor is the length of fermentation, namely 11 days and 14 days with three replications. The results of the Physical quality (yield and thickness of cellulose) in coconut water raw material (P0) was higher (P> 0.05) compared to raw material for whey cheese (P1), physical quality of fermentation time treatment and source of raw materials had no interaction, however seen from the average treatment duration of fermentation has an effect, namely P0 is higher than P1 (P <0.01). In terms of chemical qualities such as protein, fat, vitamins were better in nata de whey (P <0.01), while the crude fiber content was better in coconut water (P0) (P <0.01).