Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) and xanthan gum on physical, chemical and sensory properties of non-fat yogurt. Physical and chemical properties were tested using randomized block design whereas the yogurts properties during 21 days of cold storage included syneresis index and organoleptic. There were 6 treatments : A (full fat yogurt = control 1); B (skim milk + skim milk powder (SMP) 3% = control 2); C (skim milk + SMP 3% + WPC 1%); D (skim milk + SMP 3% + WPC 1,25%); E (skim milk + SMP 3% + WPC 0,5% + xanthan 0,005%); F (skim milk + SMP 3% + WPC 0,5% + xanthan 0,004%). The fat content 0,12%-0,14% of non-fat yogurt with the addition of WPC and blend of WPC-xanthan could increased firmness, cohesiveness and consistency compared to control 1 and control 2. In the organoleptic properties, non-fat yogurt with the addition of WPC and blend of WPC-xanthan were gained color, flavor, aroma, and consistency of the panelists preferred higher than control yogurt. Non-fat yogurt with only addition of WPC gained the lowest syneresis index. ABSTRAKYogurt tanpa lemak memiliki kekuatan struktur yang rendah dan rentan terjadi pemisahan whey karena berkurangnya kandungan lemak. Pemisahan whey pada yogurt tidak disukai oleh konsumen. Tujuan penelitian ini adalah untuk mengevaluasi efek penambahan whey protein concentrate (WPC) dan gum xanthan terhadap karakteristik fisik, kimia sensori yogurt tanpa lemak. Karakteristik fisik dan kimia diuji menggunakan metode RAK, sedangkan karakteristik yogurt selama penyimpanan dingin 21 hari meliputi indeks sineresis dan organoleptik. Terdapat 6 perlakuan yaitu: A (susu segar = kontrol 1); B (susu skim + skim milk powder (SMP) 3% = kontrol 2); C (susu skim + SMP 3% + WPC 1%); D (susu skim + SMP 3% + WPC 1,25%); E (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,005%); F (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,004%). Kandungan lemak 0,12%-0,14% pada yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan dapat meningkatkan firmness, cohesiveness, dan konsistensi dibandingkan kontrol 1 dan kontrol 2. Secara organoleptik, yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan mendapatkan tingkat kesukaan panelis lebih tinggi untuk warna, rasa, aroma, dan kekentalan dibandingkan yogurt lemak utuh tanpa perlakuan. Yogurt tanpa lemak dengan penambahan WPC saja mendapatkan indeks sineresis lebih rendah dibandingkan perlakuan lainnya.

Candida rugosa lipase (CRL) is one of the lipases widely used in various food industries and studies, especially in linkage with the modification of lipids. This review discusses CRL, including CRL features (molecular biology, the structure of the enzyme protein, the flap/ lid), catalytic mechanisms and substrates specificity, CRL immobilization technologies, and various applications in lipid modifications. CRL has five isoenzymes, namely LIP1 - LIP5, then develops again into LIP1 - LIP8. However, LIP1 is the most commonly found isoenzymes. CRL has a structure similar to that of Geotricum candidum lipase, has a flap/ lid, which is an active side cover in the form of α-helix, which is relatively shorter than other lipases. The active site of the CRL consists of triads ser-209, His-449, and Glu-341, while the catalytic mechanism of the CRL is the same as the other lipases by the nucleophilic attack. CRL catalyzes triacylglycerol at all positions randomly and has hydrolysis and synthesis activities that are strongly affected by the presence of water in the reaction system. CRL can be used for various lipid modifications through hydrolysis, esterification, interesterification/transesterification, and alcoholysis/ glycerolysis reactions.

The liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic methodology has great sensitivity and can describe the fingerprint of metabolites and lipids in pork and beef. This approach is commonly used to identify and characterize small molecules such as metabolites and lipids, in meat products with high accuracy. Since the metabolites and lipids can be used as markers for many properties of a food, they can provide further evidence of the foods authenticity claim. Chromatography coupled to mass spectrometry is used to separate lipids and metabolites from meat samples. The research data usually is compared to lipid and metabolite databases and evaluated using multivariate statistics. LC-MS instruments directly connected to the metabolite and lipid databases software can be used to assess the authenticity of meat products. LC-MS has good selectivity and sensitivity for metabolomic and lipidomic analysis. This review highlighted the combination of metabolomics and lipidomics can be used as a reference for analyzing authentication meat products.

Pretreatment at mild condition is the strategy to minimize energy consumption, to reduce toxic compounds influencing to further process, and to obtain the high reducing sugar yield as fermentation substrate from cellulose and hemicellulose of oil palm empty fruit bunches (OPEFB). The yield still could be increased by optimizing pretreatment condition and varying several process alternatives. In this study, the effect of acetic acid addition and its corresponding concentration (5–15%), pretreatment temperature (115–125 °C), time (60–90 minutes), and two-stage pretreatment (0.01–1M NaOH pretreatment followed by autohydrolysis and autohydrolysis followed by 0.1–1% acetic acid pretreatment) were evaluated. The residual solid after pretreatment was then enzymatically hydrolyzed by Cellic CTec2. The result showed that the addition of acetic acid was able to increase the yield of reducing sugar. In addition, the reducing sugar yield could be still increased when the temperature was escalated, but the extended pretreatment time gave the decline of reducing sugar yield. This yield, however, was still lower than this from NaOH pretreatment followed by autohydrolysis. The maximum yield of this pretreatment could be attained by 1 M NaOH concentration at 125 °C for 60 minutes with solid loading 10% (0.71 g/g-OPEFB).

<p>Whey merupakan produk samping (limbah) dari pembuatan keju dengan koagulan rennet. Persentase whey yang dihasilkan tergolong tinggi (±93,2%) daripada keju yang diperoleh. Whey masih memiliki kandungan nutrisi yang tinggi yaitu whey protein dan laktosa sehingga perlu dimanfaatkan menjadi whey bubuk. <em>Spray drying</em> adalah metode pengeringan yang banyak dipakai di industri pangan karena memiliki kecepatan pengeringan yang tinggi. Proses evaporasi dapat mengurangi beban pengeringan pada spray drying. Penelitian ini bertujuan untuk mengamati karakteristik fisik dan kimia whey bubuk yang dihasilkan melalui metode <em>spray drying</em> pada suhu pengeringan yang berbeda yaitu suhu 160, 165 ,170 ,175, dan 180^oC dan adanya perlakuan pra-pengeringan yaitu evaporasi dan non-evaporasi pada whey. Metode penelitian yang digunakan adalah metode eksperimental dengan 2 kali ulangan. Parameter pengamatan meliputi kadar air, laju dan tingkat higroskopisitas, nilai kecerahan, dan rendemen, serta pengamatan penunjang yaitu kandungan protein dan laktosa. Hasil yang diperoleh menunjukkan bahwa perlakuan evaporasi dan tanpa evaporasi pada suhu pengeringan 160-180^oC tidak memberikan hasil yang berbeda nyata pada kadar air, laju higroskopistas, tingkat higroskopisitas, dan warna. Rendemen pada perlakuan evaporasi memberikan hasil yang berbeda nyata karena terjadi fenomena lengket pada dinding tabung pengering akibat kandungan laktosa yang tinggi. Peningkatan suhu hanya memberikan hasil yang berbeda nyata pada kadar air sampel whey bubuk tanpa evaporasi sedangkan parameter lainnya tidak berbeda nyata. Whey bubuk yang dihasilkan memiliki kandungan protein 10,85% dan laktosa 74,20%. Hasil tersebut menunjukkan bahwa proses evaporasi perlu dilakukan pada suhu 160-180^oC karena tidak banyak mengubah parameter seperti yang disebutkan sehingga beban pengeringan yang tinggi pada proses spray drying bisa berkurang.</p>