Kualitas Kimia, Fisik Dan Sensori Kefir Susu Kambing Yang Disimpan Pada Suhu Dan Lama Penyimpanan Berbeda

Setyawardani, Triana; Sumarmono, Juni; Rahardjo, Agustinus Hantoro Djoko; Sulistyowati, Mardiati; Widayaka, Kusuma

doi:10.21059/buletinpeternak.v41i3.18266

Cited by 15 publications

(30 citation statements)

References 11 publications

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“…Similar fat content in the main ingredients produced relatively similar fat in kefir. It was in line with previous findings by Setyawardani et al (2017) that goat milk kefir made of different kefir grain percentage would result in similar fat content, i.e., 4.17 -5.17%. LAB in kefir grains could produce lipase enzyme that would be released during the fermentation and in the shelf.…”

Section: Raw Materials Composition and Kefir Characteristicssupporting

confidence: 93%

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Improving composition and microbiological characteristics of milk kefir using colostrum

et al. 2020

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Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and microbiology properties of kefir prepared from milk, colostrum and milk-colostrum mixes. Kefir was prepared by adding kefir grains to 100% fresh milk, milk-colostrum mixes (20:80%; 40:60%; 60:40%; 80:20%) and 100% colostrum. Fermentation was allowed under room temperature for 24 hours. Results showed that all treatments produced kefir with relatively similar titrable acidity, free fatty acids, and fat contents. The highest levels of ethanol, total solids and protein content were observed in kefir produced from 100% colostrum. The average total microbes were 6.37-7.51 log CFU/ml; 7.04-8.23 log CFU/ml bacteria; 6.92-7.48 log CFU/ml LAB and 5.54-6.55 log CFU/ml yeast. Water activity values ranged from 0.85 to 0.89. The highest microbial and antimicrobial properties were shown by kefir produced from milk-colostrum mix of 20:80%.

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Section: Raw Materials Composition and Kefir Characteristicssupporting

confidence: 93%

“…Total FFA increase was parallel to fat and volatile compound (Bao et al, 2016). FFA value in this study was lower than that of the previous study on goat milk, i.e., 5.11 to 8.59% (Setyawardani et al, 2017).…”

Section: Raw Materials Composition and Kefir Characteristicscontrasting

confidence: 82%

Improving composition and microbiological characteristics of milk kefir using colostrum

et al. 2020

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“…The procedure of making kefir was the modification of the study by Setyawardani et al (2017). The starter bacteria used for kefir was the dry starter (freezer dried) Yogourmet ® (made in Canada) that contained L. Lactis, L. diacetullactis, L. acidophilus and yeast.…”

Section: The Procedures Of Kefir Makingmentioning

confidence: 99%

“…3.21 while the whey of goat milk kefir was 3.31 ( Table 2). The pH value of fermented milk was 4.47-4.57 (Wulansari 2013;Setyawardani et al, 2017). The concentrate yield was not for consumption because the considerably low pH made the concentrate organoleptically too acidic.…”

Section: The Characteristics Of Concentrate and Whey Of The Fermentedmentioning

confidence: 99%

The Potential of Concentrate of Fermented Milk for Natural Antibacterial

Wulansari¹,

Rahayu²,

Ardigurnita³

2018

BuletinPeternak

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The objective of the study was to investigate the potential of concentrated fermented milk (yoghurt and kefir) from cow milk and goat milk as a natural antibacterial ingredient. Completely randomized factorial design 2x2 was used in this research. The first factor was the type of fermentation (yoghurt and kefir) and the second factor was type of milk (cow milk and goat milk). The parameters measured were composition, inhibitory test, chemical and physical test. The results showed that the type of milk had significantly affected (P<0.05) on amount of whey and antibacterial activity. Type of fermentation and milk type have a significant effect (P<0.05) on concentrate. Concentrated fermented goat milk has the higher resistance to S. aureus bacteria than concentrated fermented cow milk on the inhibitory test. The type of fermentation and milk type has no significant effect on the composition (moisture content and total solids) and chemical characteristics (pH, lactic acid and free fatty acids) of the concentrate and whey. The conclusion of this research is goat milk yoghurt concentrate was potential to used as a natural antibacterial material.

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“…Kadar abu kefir dalam penelitian ini berkisar antara 0.225 hingga 0,67%. Pada penelitian yang dilakukan oleh(Setyawardani et al. 2017) dihasilkan kadar abu dari kefir susu kambing yaitu 0,80% hingga 0,89%.…”

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Pengaruh Lama Penyimpanan Dan Konsentrasi Ekstrak Bunga Tapak Dara Terhadap Aktivitas Antioksidan Dan Karakteristik Kefir

Gurusmatika

2020

JIPHP

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Tanaman tapak dara diketahui memiliki khasiat kesehatan, karena mengandung beberapa senyawa fenolik dan volatil. Saat ini, pengembangan produk pangan fungsional masih menjadi tren di bidang teknologi pangan. Salah satu produk minuman yang dikenal efek kesehatannya yaitu minuman fermentasi kefir. Tujuan penelitian ini untuk mengetahui pengaruh penambahan ekstrak tapak dara pada kefir terhadap karakteristik kimia, mikrobiologi dan aktivitas antioksidan. Konsentrasi penambahan ekstrak tapak dara yaitu 0; 3%; 6%; dan 12%, serta lama penyimpanan yaitu 0; 7 hari; dan 14 hari diamati agar diperoleh karakteristik kefir tapak dara terbaik. Hasil penelitian diperoleh analisis kadar abu, total padatan, kadar protein dan kadar lemak dari semua sampel kefir menunjukkan nilai gizi yang sesuai dalam standar Codex nomor 243-2013 Susu fermentasi berperisai. Karakteristik mikrobiologi dari kefir tidak berpengaruh terhadap penambahan tapak dara namun berpengaruh pada lama penyimpanan. Sedangkan aktivitas antioksidan yang diuji dengan metode DPPH menunjukkan bahwa aktivitas antioksidan semakin meningkat dengan semakin bertambah besar konsentrasi ekstrak tapak dara yang di tambahkan. Karakteristik dari sampel kefir dengan penambahan ekstrak tapak dara 12% dan penyimpanan selama 7 hari mengandung kadar abu 6,90%, total padatan 11,12%, kadar protein 4,70%, kadar lemak 4,52%, total BAL 9,07 log cfu/ml, total khamir 6,71 log cfu/ml, total asam 0,59%, kadar alkohol 0,51% dan aktivitas antioksidan 77,9%.

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Kualitas Kimia, Fisik Dan Sensori Kefir Susu Kambing Yang Disimpan Pada Suhu Dan Lama Penyimpanan Berbeda

Cited by 15 publications

References 11 publications

Improving composition and microbiological characteristics of milk kefir using colostrum

Improving composition and microbiological characteristics of milk kefir using colostrum

The Potential of Concentrate of Fermented Milk for Natural Antibacterial

Pengaruh Lama Penyimpanan Dan Konsentrasi Ekstrak Bunga Tapak Dara Terhadap Aktivitas Antioksidan Dan Karakteristik Kefir

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