Powder Milk Fortified with Whey Protein and Meniran Extract (Phyllanthus niruri L.) Encapsulated Casein Hydrolysate

Abstract

Meniran plants were wild plants commonly used as herbal medicines, they contained several chemical compounds consisting of flavonoids, polyphenols, philanthine, etc. The use of meniran extract as immunomodulatory can protected from free radical attacks. Whey Protein Isolate (WPI) had role as foam maker and protein source. Casein hydrolysate had role as encapsulant. The interaction between proteins and phenolic compounds results in the modifications of the functional properties of proteins and phenolics. The interaction can result in foaming properties. The research objective determined the fortification of whey protein with meniran extract encapsulated casein hydrolysate on foam overrun, foam stability, particle size and optical microscopy of powdered milk. The method used an experimental method used a Completely Randomized Design. The data obtained were analyzed using analysis of variance and optical microscopy data analyzed descriptively. The addition of casein hydrolysate with different percentages showed no significant difference in foam overrun and particle size. However, there was a highly significant difference in foam stability and a significant difference in optical microscopy. The results in T2 with the addition of casein hydrolysate as much as 4 percent resulted in foam overrun 301.67, foam stability 300.83, particle size 1.73 and optical microscopy produced uniform bubble size. In conclusion, the fortification of whey protein with meniran extract encapsulated casein hydrolysate due to the interaction between polyphenols and protein increase foaming power and produce stable bubbles of powdered milk. It can produce meniran milk powder as a potential food, many health benefits and increase the body's resistance.