Profil Pendugaan Senyawa Volatil Hasil Fermentasi Whey Keju yang Berpotensi sebagai Flavor
Article Sidebar
-
cheese whey, flavor, LAB, Lactobacillus, microorganism
Abstract
Cheese whey, as a by product of cheese processing, contains high levels of protein and lactose, which can be utilized as a substitute medium for the growth of lactic acid bacteria (LAB) to produce flavor compounds, thereby enhancing its economic value. This study aims to identify the volatile flavor compounds present in the product resulting from de Man Rogosa and Sharpe Broth (MRSB) media with partial substitution of cheese whey (5, 15, and 30% v/v) as a source of carbon and nitrogen. The analysis was carried out using gas chromatography-mass spectrometry (GC-MS) while other observed parameters included pH, total acid, and carbon nitrogen content. The results of the study showed that the substitution of cheese whey at 5% showed the best results, and produced bioflavor compounds such as 2(5H)-furanone (almond) and benzenacetaldehyde (rose) with pH 4.57±0.012, total acid 0.88%, total carbon 15.86±0.292%, and total nitrogen 1.39±0.177%. These findings indicate that cheese whey can serve as an effective substitute for carbon and nitrogen sources in growth media to produce volatile compounds with potential flavor properties by Lactobacillus sp.
Full text article
References
Abduh, S. B. M., Rizqiati, H., Al-Baarri, A. N., Hintono, A., Bintoro, V. P., Putra, H. B. P., Susetya, A. E., Setyani, M., Gilkar, K. R., & Retnowati, A. P. (2024). Sensorial attributes of fermented whey drinks with either natural or artificial flavoring agents. IOP Conference Series: Earth and Environmental Science, 012075. https://doi.org/10.1088/1755-1315/1364/1/012075
Adisa, A. M., Adepeju, A. B., & Yusuf, A. K. (2019). Influence of pH and acidity on the fermentation of finger millet spiced ogi. Food and Enviroment Safety – Journal of Faculty of Food Engineering, 18(3), 214–222.
Aliya, H., Maslakah, N., Numrapi, T., Buana, A. P., & Hasri, Y. N. (2015). Pemanfaatan asam laktat hasil fermentasi limbah kubis sebagai pengawet anggur dan stroberi. Bioedukasi, 9(1), 23–28. https://doi.org/10.20961/bioedukasi-uns.v9i1.3878
Andruszkiewicz, P. J., D’Souza, R. N., Altun, I., Corno, M., & Kuhnert, N. (2019). Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoa. Food Research International, 121, 217–228. https://doi.org/10.1016/j.foodres.2019.03.015
Bell, L., Oloyede, O. O., Lignou, S., Wagstaff, C., & Methven, L. (2018). Taste and flavor perceptions of glucosinolates, isothiocyanates, and related compounds. Molecular Nutrition & Food Research, 62(18), 1700990. https://doi.org/10.1002/mnfr.201700990
Bücher, C., Burtscher, J., & Domig, K. J. (2021). Propionic acid bacteria in the food industry: An update on essential traits and detection methods. Comprehensive Reviews in Food Science and Food Safety, 20(5), 4299–4323. https://doi.org/10.1111/1541-4337.12804
Che, T., Yang, M., Li, Z., & Hu, X. (2022). Isolation and identification of sweet substances and sweet aftertaste substances in the fruit of Phyllanthus emblica. European Food Research and Technology, 248, 3003–3013. https://doi.org/10.1007/s00217-022-04107-7
Chen, Z., Liu, Q., Zhao, Z., Bai, B., Sun, Z., Cai, L., Fu, Y., Ma, Y., Wang, Q., & Xi, G. (2021). Effect of hydroxyl on antioxidant properties of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one to scavenge free radicals. RSC Advances, 11, 34456–34461. https://doi.org/10.1039/D1RA06317K
Cheng, F., Chen, H., Lei, N., Zhang, M., & Wan, H. (2019). Effects of carbon and nitrogen sources on activity of cell envelope proteinase produced by Lactobacillus plantarum LP69. Acta Universitatis Cibiniensis Series E: Food Technology, 23(1), 11–18. https://doi.org/10. 2478/aucft-2019-0002
Davila, M., & Du, X. (2024). Flavor Ingredient Sustainability and Biotechnology. In Flavor-Associated Applications in Health and Wellness Food Products (pp. 91–112). Springer International Publishing.
De Vivo, A., Genovse, A., Tricarico, M. C., Aprea, A., Sacchi, R., & Sarghini, F. (2022). Volatile compounds in espresso resulting from a refined selection of particle size of coffee powder. Journal of Food Composition and Analysis, 114, 104779. https://doi.org/10.1016/j.jfca.2022.104779
Dimawarnita, F., Kusuma, A. S. S., Perwitasari, U., Zubaidah, E., Faramitha, Y., Religia, P., & Juanssilfero, A. B. (2024). Production and profiling bioflavor compound from fermentation OPEFB hydrolysate and CPO by Lactobacillus sp. Menara Perkebunan, 92(1), 56–69. https://doi.org/10.22302/iribb.jur.mp.v92i1.564
Dippong, T., Dan, M., Kovacs, M. H., Kovacs, E. D., Levei, E. A., & Cadar, O. (2022). Analysis of volatile compound, composition, and thermal behavior of coffee beans according to variety and roasting intensity. Foods, 11(19), 3146. https://doi.org/10.3390/foods11193146
Escobar, A., Sathicq, Á., Pizzio, L., Blanco, M., & Romanelli, G. (2015). Biomass valorization derivatives: Clean esterification of 2-furoic acid using tungstophosphoric acid/zirconia composites as recyclable catalyst. Process Safety and Environmental Protection, 98, 176–186. https://doi.org/10.1016/j.psep.2015.07.008
Fadilah, U., Wijaya, I. M. M., & Antara, N. S. (2018). Studi pengaruh pH awal media dan lama fermentasi pada proses produksi etanol dari hidrolisat tepung biji nangka dengan menggunakan Saccharomycess cerevisiae. Jurnal Rekayasa dan Manajemen Agroindustri, 6(2), 92–102. https://doi.org/10.24843/JRMA.2018.v06.i02.p01
Fan, G., Du, Y., Fu, Z., Chen, M., Wang, Z., Liu, P., & Li, X. (2020). Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu. Journal of the Institute of Brewing, 126(1), 105–115. https://doi.org/10.1002/jib.583
[FAO] Food and Agriculture Organization. (2025). Specifications for Flavourings. FAO
Güneşer, O., Demirkol, A., Yüceer, Y. K, Toğay, S. Ö, Hoşoğlu, M. İ, & Elibol, M. (2015). Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii. Bioprocess and Biosystems Engineering, 38, 1142–1155. https://doi.org/10.1007/s00449-015-1356-0
Guo, J., Zhao, R., Li, J., Wu, D., Yang, Q., Zhang, Y., & Wang, S. (2019). Furan formation from ingredient interaction and furan mitigation by sugar alcohols and antioxindant of bamboo leaves in milk beverage model systems. Journal of the Sciencce Food and Agriculture, 99(11), 4993–4999. https://doi.org/10.1002/jsfa.9739
Guo, Y., Gong, Q., Sun, F., Cheng, T., Fan, Z., Huang, Z., Liu, J., Guo, Z., & Wang, Z. (2024). Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration. Food Hydrocolloids, 147(Part A), 109314. https://doi.org/10.1016/j.foodhyd.2023.109314
Habibah, F., Yasni, S., & Yuliani, S. (2018). Karakteristik fisikokimia dan fungsional pati hidrotermal ubi jalar ungu. Jurnal Teknologi dan Industri Pangan, 29(1), 69–76. https://doi.org/10.6066/jtip.2018.29.1.69
He, W., He, Y., & Ye, J. (2022). Efficient synthesis of biobased furoic acid from corncob via chemoenzymatic approach. Processes, 10(4), 677. https://doi.org/10.3390/pr10040677
Kachrimanidou, V., Alimpoumpa, D., Papadaki, A., Lappa, I., Alexopoulos, K., & Kopsahelis, N. (2022). Cheese whey utilization for biosurfactant production: evaluation of bioprocessing strategies using novel Lactobacillus strains. Biomass Conversion and Biorefinery, 12, 4621–4635. https://doi.org/10.1007/s13399-022-02767-9
Karwowska, M., Wójciak, K. M., & Dolatowski, Z. J. (2014). Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey. International Journal of Food Science and Technology, 49(12), 2563–2570. https://doi.org/10.1111/ijfs.12586
Khan, S. A, Liu, L., Lai, T., Zhang, R., Wei, Z., Xiao, J., Deng, Y., & Zhang, M. (2018). Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria. Journal Food Science and Technology, 55(12), 4782–4791. https://doi.org/10.1007/s13197-018-3411-8
Khem, S., Small, D. M., & May, B. K. (2016). The behaviour of whey protein isolate in protecting Lactobacillus plantarum. Food Chemistry, 190, 717–723. https://doi.org/10.1016/j.foodchem.2015.06.020
Kusmiyati, N., Massora, M., & Wicaksono, S. T. (2022). Potential analysis of cheese whey as an alternative media growth for Lactobacillus casei group. 8(4), 136–147. https://doi.org/10.18860/elha.v8i4.15800
Lestari, D., Yurliasni, Y., & Dzarnisa, D. (2020). Kualitas whey keju yang dihasilkan dengan teknik yang berbeda. Jurnal Ilmiah Mahasiswa Pertanian, 5(1), 265–271.
Mileriene, J., Serniene, L., Kasparaviciene, B., Lauciene, L., Kasetiene, N., Zakariene, G., Kersiene, M., Leskauskaite, D., Viskelis, J., Kourskoutas, Y., & Malakauskas, M. (2023). Exploring the potential of sustainable acid whey cheese supplemented with apple pomace and GABA-producing indigenous Lactococcus lactis strain. Microorganisms, 11(2), 436. https://doi.org/10.3390/microorganisms11020436
Mladenović, D., Đukić-Vuković, A., Radosavljević, M., Pejin, J., Kocić-Tanackov, S., & Mojović, L. (2017). Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste. Journal on Processing and Energy in Agriculture, 21(1), 41-45. https://doi.org/10.5937/JPEA1701041M
Mladenović, D., Pejin, J., Kocić-Tanackov, S., Radovanović, Ž., Djukić-Vuković, A., & Mojović, L. (2018). Lactic acid production on molasses enriched potato stillage by Lactobacillus paracasei immobilized onto agro-industrial waste supports. Industrial Crops and Products, 124, 142−148. https://doi.org/10.1016/j.indcrop.2018.07.081
Mortzfeld, F. B., Hashem, C., Vranková, K., Winkler, M., & Rudroff, F. (2020). Pyrazines: Synthesis and industrial application of these valuable flavor and fragrance compounds. Biotechnology Journal, 15(11), 2000064. https://doi.org/10.1002/biot.202000064
Nguyen-Sy, T., Yew, G. Y., Chew, K. W., Nguyen, T. D. P., Tran, T. N. T., Le, T. D. H., Vo, C. T., Tran, H. K. P., Mubashir, M., & Show, P. L. (2020). Potential cultivation of Lactobacillus pentosus from human breastmilk with rapid monitoring through the spectrophotometer method. Processes, 8(8), 902. https://doi.org/10.3390/pr8080902
Nursiwi, A., Utami, R., Andriani, M., & Sari, A. P. (2015). Fermentasi whey limbah keju untuk produksi kefiran oleh kefir grains. Jurnal Terknologi Hasil Pertanian, 8(1), 37–45. https://doi.org/10.20961/jthp.v0i0.12794
Pangestika, W., Al-Baarri, A. N., & Legowo, A. M. (2018). The change in pH on Lactobacillus acidophillus medium containing D-fructose. Journal of Applied Food Technology, 5(2), 37–38. https://doi.org/10.17728/jaft.4870
Pasini, E., Corsetti, G., & Dioguardi, F. S. (2023). Behind protein synthesis: Amino acids─metabokine regulators of both systemic and cellular metabolism. Nutrients, 15(13), 2892. https://doi.org/10.3390/nu15132892
Pratiwi, R. D., Zanjabila, S., Fairuza, D., Aminah, A., Praharyawan, S., & Fuad, A. M. (2020). Evaluation of alternative components in growth media of Lactobacillus brevis for halal probiotic preparation. Annales Bogorienses, 24(1), 11–17. https://doi.org/10.14203/ann.bogor.2020.v24.n1.11-17
Pranidhani, I. A. S. I., Wijaya, I. M. M., & Suwariani, N. P. (2022). Determination of fermentation length and initial pH of media in producing ethanol by BM1-CP14. Jurnal Rekayasa dan Manajemen Agroindustri, 10(4), 513–521. https://doi.org/10.24843/JRMA.2022.v10.i04.p12
Ram, Y., Dellus-Gus, E., Bibi, M., Karkare, K., Obolski, U., Feldman, M. W., Cooper, T. F., Berman, J., & Hadany, L. (2019). Predicting microbial growth in a mixed culture from growth curve data. The Proceedings of the National Academy of Sciences, 116(29), 14698–14707. https://doi.org/10.1073/pnas.1902217116
Rosa, L. S., Santos, M. L., Abreu, J. P., Rocha, R. S., Esmerino, E. A., Freitas, M. Q., Mársico, E. T., Campelo, P. H., Pimentel, T. C., Silva, M. C., Souza, A. A., Nogueira, F. C. S., Cruz, A. G., & Teodoro, A. J. (2023). Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides. Food Research International, 164, 112396. https://doi.org/10.1016/j.foodres.2022.112396
Saerens, S. M. G., Delvaux, F. R., Verstrepen, K. J., & Thevelein, J. M. (2010). Production and biological function of volatile esters in Saccharomyces cerevisiae. Microbial Biotechnology, 3(2), 165–177. https://doi.org/10.1111/j.1751-7915.2009.00106.x
Santoso, K. A. (2020). The effects of milk age on the titratable acidity of raw milk. International Journal of Science and Research, 9(7), 1041–1049.
Sardella, D., Gatt, R., & Valdramidis, V. P. (2018). Turbidimetric assessment of the growth of filamentous fungi and the antifungal activity of zinc oxide nanoparticles. Journal of Food Protection, 81(6), 934–941. https://doi.org/10.4315/0362-028X.JFP-17-448
Subagiyo, Margino, S., & Triyanto. (2015). Pengaruh penambahan berbagai jenis sumber karbon, nitrogen, dan fosfor pada medium de Man, Rogosa and Sharpe (MRS) terhadap pertumbuhan bakteri asam laktat terpilih yang diisolasi dari intestinum udang penaeid. Jurnal Kelautan Tropis, 18(3), 127–132.
Suhaeni. (2018). Uji total asam dan organoleptik yoghurt katuk. Jurnal Dinamika, 9(2), 21–28.
Szudera-Kończal, K., Myszka, K., Kubiak, P., & Majcher, M. A. (2020). The use of sour and sweet whey in producing compositions with pleasant aromas using the mold Galactomyces geotrichum: Identification of key odorants. Journal of Agricultural and Food Chemistry, 68(39), 10799−10807. https://doi.org/10.1021/acs.jafc.0c03979
Ukalska, J., & Jastrzȩbowski, S. (2019). Sigmoid growth curves, a new approach to study the dynamics of the epicotyl emergence of oak. Folia Forestalia Polonica, Series A – Forestry, 61(1), 30–41. https://doi.org/10.2478/ffp-2019-0003
Verma, D. K., Al-Sahlany, S. T. G., Niamah, A. K., Thakur, M., Shah, N., Singh, S., Baranwal, D., Patel, A. R., Utama, G. L., & Aguilar, C. N. (2022). Recent trends in microbial flavour compounds: A review on chemistry, synthesis mechanism and their application in food. Saudi Journal of Biological Sciences, 29(3), 1565–1576. https://doi.org/10.1016/j.sjbs.2021.11.010
Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., Bai, X., Xie, J., Wang, Y., & Geng, W. (2021). Metabolism characteristic of lactic acid bacteria and the expanding application in food industry. Frontiers in Bioengineering and Biotechnology, 9, 612285. https://doi.org/10.3389/fbioe.2021.612285
Weerawatanakorn, M., Wu, J.-C., Pan, M.-H., & Ho, C.-T. (2015). Reactivity and stability of selected flavor compounds. Journal of Food and Drug Analysis, 23, 176–190. https://doi.org/10.1016/j. jfda.2015.02.001
[WHO] World Health Organization. (2011). Evaluation of certain food additives and contaminants: seventy-third report of the Joint FAO/WHO Expert ommittee on Food Additives. WHO.
Wibisana, A., & Mustika, I. P. (2015). D-Asam amino oksidase dari mikroba: Produksi dan aplikasi. Jurnal Bioteknologi & Biosains Indonesia, 2(2), 88–96.
Wijayanti, W., Mahfud, T., & Djati, B. (2015). Acceptance test oatmeal cookies dengan substitusi dedak padi. Teknobuga, 2(2), 9–17.
Yang, Y., Wang, H., Shuang, Q., & Xia, Y. (2024). Novel insights into flavor formation in whey fermented wine: A study of microbial metabolic networks. LWT, 197, 115911. https://doi.org/10.1016/j.lwt.2024.115911
Yasmin, A., Butt, M. S., Sameen, A., & Shahid, M. (2013). Physicochemical and amino acid profiling of cheese whey. Pakistan Journal of Nutrition, 12(5), 455–459. https://doi.org/10.3923/pjn.2013.455.459
Yoo, H., Rheem, I., Rheem, S., & Oh, S. (2018). Optimizing medium components for the maximum growth of Lactobacillus plantarum JNU 2116 using response surface methodology. Korean Journal for Food Sciences of Animal Resources, 38(2), 240–250. https://doi.org/10.5851/kosfa.2018.38.2.240
Zain, S. N. M., Flint, S. H., Benneth, R., & Tay, H. S. (2016). Characterisation and biofilm screening of the predominant bacteria isolated from whey protein concentrate 80. Dairy Science & Technology, 96, 285–295. https://doi.org/10.1007/s13594-015-0264-z
Zaini, N. A. B. M., Chatzifragkou, A., & Charalampopoulos, D. (2019). Microbial production of D‐lactic acid from dried distiller’s grains with solubles. Engineering in Life Sciences, 19, 21–30. https://doi.org/10.1002/elsc.201800077
Zeng, X., Wang, Y., Yang, S., Liu, Y., Li, X., & Liu, D. (2023). The functionalities and applications of whey/whey protein in fermented foods: a review. Food Science and Biotechnology, 33, 769–790. https://doi.org/10.1007/s10068-023-01460-5
Zhang, L., Cao, Y., Tong, J., & Xu, Y. (2019). An alkylpyrazine synthesis mechanism involving L-threonine-3-dehydrogenase describes the production of 2,5-dimethylpyrazine and 2,3,5-trimethylpyrazine by Bacillus subtilis. Applied and Environmental Microbiology, 85(24), e01807-19. https://doi.org/10.1128/AEM.01807-19
Authors
Copyright (c) 2025 Firda Dimawarnita, Azzakiyya Salsabila Syifa Kusuma, Urip Perwitasari, Elok Zubaidah, Yora Faramitha, Ario Betha Juanssilfero
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.