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Mechanism of Gelatinization in Milk Product after Addition of the Passion Fruit Juice by Analysis of the Physicochemical and Microsructural Properties

Jurnal Ilmu dan Teknologi Peternakan · Vol. 2 No. 3 (2016) · pp. 189–200

DOI
10.20956/jitp.v2i3.718
ISSN
2476-9444, 2086-6216
Published
2016-07-27
Publisher
Fakultas Peternakan, Universitas Hasanuddin, Makassar
Language
en

Abstract

The addition of certain fruit juices to milk products as a way to create new flavor has been known to also cause an interaction between the fruit juice and the components of the milk product. The mechanism of gelatinization in milk products as a result of adding the passion (Passiflora edulis Sims) fruit juice and by processing methods like heating and acidity will influence the final milk product. In this study, the mechanism of gelatinization is established through the observation of the products’s microstructure. This study was arranged factorially according to Completely Randomised Design. The first factor was passion fruit juice concentration (7.5 and 10%) and the second factor was ripening time (0, 1, 2 and 3 weeks). The variables observed were physical properties, which was done by the measurement of pH and lactic acid concentration. The changes in physical properties were monitored by observation of product microstructure by light microscopic with histopathological technique. The best cheese product was achieved with a passion fruit juice concentration of 10%. The product observed had a more compact microstructure at a ripening time of 3 weeks with pH of 4,29 and lactic acid percentage of 1.27

Collaboration network of the authors

25 authors · 55 co-authorship links

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Co-authorOrganisationJoint articles
W. HattaAffiliation unknown2
M. B. SudarwantoAffiliation unknown2
I. SudirmanAffiliation unknown2
K. I. PrahestiAffiliation unknown2
Ratmawati MalakaAffiliation unknown1
Endah MurpiningrumAffiliation unknown1
A. T. R WulandariAffiliation unknown1
F. MaruddinAffiliation unknown1
S. PurwantiAffiliation unknown1
M. Y. AltaherAffiliation unknown1
W. PakidingAffiliation unknown1
E. A. AminAffiliation unknown1
R. W. KadirAffiliation unknown1
S. N. WaqiahAffiliation unknown1
. NahariahAffiliation unknown1
E. AbustamAffiliation unknown1
A. AkoAffiliation unknown1
A. PurnamaAffiliation unknown1
E. MurpiningrumAffiliation unknown1
F. YuliatiAffiliation unknown1
S. BacoAffiliation unknown1
. FatmaAffiliation unknown1
M. TaufikAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/peternakan/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Mechanism of Gelatinization in Milk Product after Addition of the Passion Fruit Juice by Analysis of the Physicochemical and Microsructural Properties</dc:title>
	<dc:creator xml:lang="en">Malaka, R.</dc:creator>
	<dc:creator xml:lang="en">Hajrawati, .</dc:creator>
	<dc:description xml:lang="en">The addition of certain fruit juices to milk products as a way to create new flavor has been known to also cause an interaction between the fruit juice and the components of the milk product. The mechanism of gelatinization in milk products as a result of adding the passion (Passiflora edulis Sims) fruit juice and by processing methods like heating and acidity will influence the final milk product. In this study, the mechanism of gelatinization is established through the observation of the products’s microstructure. This study was arranged factorially according to Completely Randomised Design. The first factor was passion fruit juice concentration (7.5 and 10%) and the second factor was ripening time (0, 1, 2 and 3 weeks). The variables observed were physical properties, which was done by the measurement of pH and lactic acid concentration. The changes in physical properties were monitored by observation of product microstructure by light microscopic with histopathological technique. The best cheese product was achieved with a passion fruit juice concentration of 10%. The product observed had a more compact microstructure at a ripening time of 3 weeks with pH of  4,29 and lactic acid percentage of 1.27</dc:description>
	<dc:publisher xml:lang="en">Fakultas Peternakan, Universitas Hasanuddin, Makassar</dc:publisher>
	<dc:date>2016-07-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/peternakan/article/view/718</dc:identifier>
	<dc:identifier>10.20956/jitp.v2i3.718</dc:identifier>
	<dc:source xml:lang="en">Jurnal Ilmu dan Teknologi Peternakan; Vol. 2 No. 3 (2013); 189-200</dc:source>
	<dc:source>2476-9444</dc:source>
	<dc:source>2086-6216</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/peternakan/article/view/718/518</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Jurnal Ilmu dan Teknologi Peternakan</dc:rights>
</oai_dc:dc>