KUALITAS KEFIR YANG DIPRODUKSI DENGAN BERBAGAI JENIS BAHAN BAKU SUSU
Keywords:
kefir, bahan baku, biji kefir komersial, karakteristik
Abstract
Kefir diproduksi dengan berbagai jenis bahan baku susu yang menghasilkan karakteristik berbeda. Susu segar, susu bubuk, susu rendah lemak, susu non lemak dan susu Ultra High Temperature (UHT) memiliki sifat-sifat yang berbeda. Tujuan penelitian adalah mempelajari karakteristik kimia, fisik dan organoleptic kefir yang dihasilkan dari bahan baku yang berbeda. Bahan baku sebagai perlakuan terdiri dari P1: kefir dengan susu segar, P2: kefir dengan susu bubuk, P3 : kefir dengan susu UHT, P4 : kefir dengan susu rendah lemak, dan P5: kefir dengan susu tanpa lemak. Kefir dibuat dengan menggunakan biji kefir komersial, dan Setiap perlakuan diulang 4 kali, dilakukan uji lanjut dengan Duncan. Variabel penelitian kadar air, total padatan, pH, total asam tertitrasi dan sensori. Hasil penelitian menunjukkan bahwa kadar air, total padatan, pH berbeda nyata (P<0.05) dan total asam tertitrasi, tekstur dan kesukaan kesukaan berbeda sangat nyata (P<0.01). Simpulan penelitian penggunaan bahan baku yang berbeda menghasilkan karakteristik kefir yang berbeda.
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Zakaria, Y. 2009. Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir. Jurnal Agripet. 9(1):26–30.
AOAC. 2006. Official Method of Analysis. 15th Ed. Association of Official Analytical Chemists Inc., Virginia, USA.
Barukčić, I, L Gracin, AR Jambrak, dan R Božanić. 2017. Comparison of Chemical, Rheological and Sensory Properties of Kefir Produced by Kefir Grains and Commercial Kefir Starter. Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka. 67(3):169–176.
Farag, MA, SA Jomaa, AA El-Wahed, dan HR El-Seedi. 2020. The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety. Nutrients. 12(2):346.
Gastaldi, E, A Lagaude, S Marchesseau, dan BTDL Fuente. 1997. Acid Milk Gel Formation as Affected by Total Solids Content. J. Food Sc. 62(4):671–687.
Gul, O, I Atalar, M Mortas, dan M Dervisoglu. 2018. Rheological, Textural, Colour and Sensorial Properties of Kefir Produced with Buffalo Milk Using Kefir Grains and Starter Culture: A Comparison with Cows’ Milk Kefir. Int. J. Dairy Technol. 71:73–80. doi: 10.1111/1471-0307.12503
Hurtado-Lugo, N, A Rincon, dan M Ceron-Muñoz. 2020. Physicochemical and Statistical Analysis of A Dairy Production. In: Journal of Physics: Conference Series. 012026.
Karaçalı, R, N Özdemİr, dan AH Çon. 2018. Aromatic and Functional Aspects of Kefir Produced Using Soya Milk and Bifidobacterium species. Int. J. Dairy Technol. 71(4):921–933. doi: https://doi.org/10.1111/1471-0307.12537
Nguyen, HTH, L Ong, C Lefèvre, SE Kentish, dan SL Gras. 2014. The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt during Fermentation and Storage: A Comparison with Bovine Yoghurt. Food Bioprocess Technol. 7(4):937–953. doi: https://doi.org/10.1007/s11947-013-1082-z
Permadi, MR, H Oktafa, dan K Agustianto. 2018. Perancangan Sistem Uji Sensoris Makanan dengan Pengujian Peference Test (Hedonik dan Mutu Hedonik), Studi Kasus Roti Tawar, menggunakan Algoritma Radial Basis Function Network. MIKROTIK: Jurnal Manajemen Informatika. 8(1):29–42.
Ranvir, S, R Sharma, K Gandhi, P Nikam, dan B Mann. 2021. Physico-chemical Changes during Processing and Storage of UHT Milk. Indian J. Dairy Sci. 74:39–47.
Rosca, CM, M Popescu, C Patrascioiu, dan A Stancu. 2019. Comparative Analysis of pH Level Between Pasteurized and UHT Milk using Dedicated Developed Application. Rev. Chim. 70(11):3917–3920.
Rusdhi, A, E Julianti, dan M Tafsin. 2021. Microbiological and Organoleptic Test of Kefir from The Balance of Goat Milk and Cow Milk with Different Fermentation Time. In: IOP Conference Series: Earth and Environmental Science. 022076.
Schmidt, KA, J Stupar, JE Shirley, dan S Adapa. 1996. Factors Affecting Titratable Acidity in Raw Milk. Kansas Agricultural Experiment Station Research Reports. (2):60–62.
Setyawardani, T, AH Rahardjo, M Sulistyowati, dan S Wasito. 2014. Physiochemical and Organoleptic Features of Goat Milk Kefir Made of Different Kefir Grain Concentration on Controlled Fermentation. Anim. Prod. 16(1):48–54.
Setyawardani, T dan J Sumarmono. 2015. Chemical and Microbiological Characteristics of Goat Milk Kefir during Storage Under Different Temperatures. Journal of Indonesian Tropical Animal Agriculture. 40(3):183–187. doi: https://doi.org/10.14710/jitaa.40.3.183–188
Setyawardani, T, J Sumarmono, II Arief, AHD Rahardjo, K Widayaka, dan SS Santosa. 2020a. Improving Composition and Microbiological Characteristics of Milk Kefir Using Colostrum. Food Sci. Technol. 40(2):699–707.
Setyawardani, T, J Sumarmono, dan K Widayaka. 2020b. Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum. Bul. Peternak. 44(1).
Su, Y, H Wang, Z Wu, L Zhao, W Huang, B Shi, J He, S Wang, dan K Zhong. 2022. Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk. Foods. 11(9):1350.
Sudarmadji, SBH dan Suhardi. 1997. Prosedur Analisa untuk Bahan Makanan dan Pertanian. Liberty, Yogyakarta.
Wang, H, C Wang, M Wang, dan M Guo. 2017. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01. J. Food Sc. 82(11):2650–2658.
Zakaria, Y. 2009. Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir. Jurnal Agripet. 9(1):26–30.
Published
2023-07-23
How to Cite
Setyawardani, T., Sumarmono, J., Rahardjo, A. H., Arkan, N., & Fadhlurrohman, I. (2023). KUALITAS KEFIR YANG DIPRODUKSI DENGAN BERBAGAI JENIS BAHAN BAKU SUSU. PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP), 10, 59-64. Retrieved from http://jnp.fapet.unsoed.ac.id/index.php/psv/article/view/2220
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