摘要：The type and concentration of coagulant has been studied well as important factor that affected to the physicochemicalcharacteristic of soy-cheese whey. This research used juice from Averrhoa bilimbi as coagulant to obtain whey fromsoy since commonly found in tropical area, low in price and no health risks for the use. This research aimed at analyzephysicochemical characteristics of whey from soy-cheese that were coagulated with Averrhoa bilimbi juice usingdilution and no dilution process. As much as 7% (v/v) Averrhoa bilimbi juice with dilution (1:1) and without dilution,and 5 ml of rennet (0.01% w/v) were used to obtain the whey. After incubation at 42oC for 3 hours, the whey wereseparated by curd-hanging for 4-5 hours. The results showed that dilution treatment of Averrhoa bilimbi juiceincreased total solids, pH value and absorbance spectrum. The dilution also decreased whey volume and proteincontent of the soy-cheese whey. As conclusion, the concentration of Averrhoa bilimbi juice had remarkable effect to thephysicochemical characteristics of the soy-cheese whey. Since physicochemical characteristics of whey gives importantinformation to whey-based food industry, the utilization of natural coagulant such as Averrhoa bilimbi juice may openthe knowledge for application to produce healthy food.
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