Institutional Repository UIN Sunan Kalijaga YogyakartaPEMANFAATAN WHEY FERMENTASI OLEH Lactobacillus plantarum DENGAN FORTIFIKASI BUNGA TELANG (Clitoria ternatea L) SEBAGAI BIOPRESERVATIF ROTINIM.: 22106040022Elis EsabelaauthorWhey is a by-product of the cheese-processing industry that contains functional compounds and has the potential to serve as biopreservative. Fermentation of whey by Lactobacillus plantarum fortified with butterfly pea (Clitoria ternatea L.) has the potential to produce antimicrobial compounds. This study aimed to determine the effect of different concentrations of Lactobacillus plantarum-fermented whey fortified with butterfly pea on the shelf life and sensory quality of bread. The results showed that 100% (v/v) fermented whey effetively inhibited mold growth on bread, as indicated by the absence of mold growth until day 15, whereas the control without whey showed mold growth starting on day 9. The results of the Mann-Whitney test showed that the treatments (v/v) with concentrations of 50%, 75%, and 100% were significantly different from the control (p < 0.003). The sensory evaluation showed that bread with 100% (v/v) whey obtained mean acceptability scores ranging from 3.00 to 4.09, which corresponded to the categories of neutral to like. Therefore, Lactobacillus plantarum-fermented whey fortified butterfly pea has the potential to serve as a biopreservative for bread, with the 100% concentration being the most effective treatments.570 Biologi, Ilmu Hayat2026-08-24UIN SUNAN KALIJAGA YOGYAKARTA;FAKULTAS SAINS DAN TEKNOLOGIThesis

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