DOI: https://doi.org/10.14710/jnc.v8i3.25803

KELARUTAN VITAMIN D3 (Cholecalciferol) DALAM SISTEM KEFIR SUSU KAMBING

Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia

Received: 25 Nov 2019; Published: 25 Nov 2019.

Citation Format:
Abstract

Latar Belakang : Kefir susu kambing merupakan produk fermentasi yang mengandung banyak bakteri probiotik. Vitamin D3 merupakan fortifikan terbaik dan biasa digunakan pada produk olahan susu,. Info kelarutan diperlukan untuk mengetahui kadar vitamin D3 dari vitamin D3 enkapsulasi dan kefir susu kambing terfortifikasi. Tujuan penelitian ini adalah untuk mengetahui optimasi kelarutan vitamin D3 di dalam susu kambing dan kefir susu kambing.

Metode : Penelitian ini termasuk dalam bidang food production dengan metode Quasi Eksperimental Research (Eksperimental Semu) dengan rancangan acak lengkap. Penelitian ini menggunakan fortifikasi vitamin D3 dengan penambahan fortifikan pada jam ke-0 dengan menggunakan metode pelarutan dengan air dan methanol.

Hasil : Optimasi kelarutan vitamin D3 terbaca sebesar 600 IU dengan menggunakan metode pelarutan dengan air.

Kesimpulan : Fortifikasi vitamin D3 pada sistem susu kambing menghasilkan nilai yang lebih signifikan kefir susu kambing tanpa fortifikasi. Metode pelarutan dengan air menghasilakan vitamin D3 lebih baik daripada metode pelarutan dengan methanol dilihat dari nilai optimasi vitamin D3 terbaca lebih tinggi.

Fulltext View|Download
Keywords: Kefir; susu kambing; kefir susu kambing; vitamin D3; fortifikasi

Article Metrics:

Article Info
Section: Articles
Language : EN
Recent articles
FAKTOR RISIKO HIPEREMESIS GRAVIDARUM PADA IBU HAMIL DI SEMARANG KUALITAS DIET, AKTIVITAS FISIK, DAN STATUS GIZI PADA PEROKOK DEWASA AWAL AKTIVITAS ANTIOKSIDAN, KADAR PATI RESISTEN, DAN ORGANOLEPTIK ES KRIM PISANG BATU (Musa Balbisiana Colla) SEBAGAI MAKANAN FUNGSIONAL UNTUK PENCEGAHAN PENYAKIT KANKER KOLOREKTAL More recent articles
  1. Chen M, Liu J, Lin C, Yeh Y, Al C, et al. Study of the Microbial and Chemical Properties of Goat Milk Kefir Produced by Inoculation with Taiwanese Kefir Grains. J. Anim Sci. 2005;18(5):711-5
  2. Park YW, ́rez MJ, C MR, Haenlein GFW. Physico-chemical characteristics of goat and sheep milk. Small Rumin Res. 2007;68:88–113
  3. Raynal-ljutovac K, Lagriffoul G, Paccard P, Guillet I, Chilliard Y. Composition of goat and sheep milk products : An update. J Small Rum Res. 2008;79:57–72
  4. Hanlein, WGF. The Nutritive Value of Sheep Milk. International Journal Animal Science. 2001;160(2):253–68
  5. Satir G, Guzel-Seydim ZB. How kefir fermentation can affect product composition? Small Ruminant Research. 2016;134:1–7
  6. Farnworth ER. Kefir – a complex probiotic. Food Science and Technology Bulletin: Functional Foods. 2005;2(1):1–17
  7. Otles S, Cagindi O. Kefir : a probiotic dairy-composition , nutritional and therapeutic aspects. Pakistan Journal of Nutrition.2003;2(2):54–9
  8. Usmiati SRI, Sunarlim R. Pengaruh suhu dan lama penyimpanan terhadap keasaman dan kadar alkohol kefir. Balai Besar Penelitian dan Pengembangan Pertanian, Bogor. P 528–33
  9. Mayer HK, Fiechter G. Physicochemical characteristics of goat’s milk in Austria-seasonal variations and differences between six breeds. Journal Dairy Science Technology. 2012;92(2):167–77
  10. Yadav H, Jain S SP. Antidiabetic effect of probiotic dahi containing probiotic Lactobacillus acidophillus in high fructose fed rats. Nutrition Journal. 2007;23(1):62–8
  11. Rup Mal, Radiati LE dan P. Effect of Storage Duration in Refrigerator Temperature on pH Value, Viscosity, Total Lactic Acid and Profiles Protein Dissolved of Goat Milk Kefir (Skripsi).Malang; 2013
  12. Nelms M, Sucher KP, Lacey K, Roth SL. Nutrition Therapy and Pathophysiology. 2nd ed. Wadsworth: Cengage Learning; 2011
  13. Cristina M, José F, Nóbrega D, Arlete M, Schimith M. Insulin resistance in obese children and. J Pediatr. Sociedade Brasileira de Pediatria; 2014;90(6):600–7
  14. Maria KA, Agnieszka P. The new insight on the regulatory role of the vitamin D3 in metabolic pathways characteristic for cancerogenesis and neurodegenerative diseases. Ageing Res Rev. Elsevier B.V.; 2015;24:126–37
  15. Fauziyyah F, Anjani G, Panunggal B. Analisis Mikrobiologi dan Mutu Gizi Kefir Susu Kambing Berdasarkan Waktu Fortifikasi Vitamin D3 ; 2017
  16. Gropper SS, Smith JL, Groff JL. Advanced Nutrition and Human Metabolism. 5th ed. Canada: Wadsworth Cengage Learning;
  17. Ahmed AS, El-Bassiony T, Elmalt LM, Ibrahim HR. Identification of potent antioxidant bioactive peptides from goat milk proteins. Food Res Int. 2015;74:80–8
  18. Gaware V, Kotade K, Dolas R, Dhamak K. ewsletter Gaware et al . The magic of kefir : a review. Pharamcologyonline. 2011;386:376–86
  19. FAO dan WHO. Codex Alimentarius Milk and Milk Products. Codex Alimentarius. Roma; 2011. p 56-58
  20. Kaushik R, Sachdeva B, Arora S, Kapila S, Wadhwa BK. Bioavailability of vitamin D2 and calcium from fortified milk. Food Chem. 2014;147:307–11. Available from: http://dx.doi.org/10.1016/j.foodchem.2013.09.150
  21. Jafari T, Faghihimani E, Feizi A, Iraj B, Javanmard SH, Esmaillzadeh A, et al. Effects of vitamin D-fortified low fat yogurt on glycemic status, anthropometric indexes, inflammation, and bone turnover in diabetic postmenopausal women: A randomised controlled clinical trial. Clin Nutr. 2014;35(1):67–76
  22. Cashman KD. Vitamin D : dietary requirements and food fortification as a means of helping achieve adequate vitamin D status. J Steroid Biochem Mol Biol. 2015;148:19–26
  23. Biancuzzo RM, Young A, Bibuld D, Cai MH, Winter MR, Klein EK, et al. Fortification of orange juice with vitamin D 2 or vitamin D 3 is as effective as an oral supplement in maintaining vitamin D status in adults 1 – 4. Am J Clin Nutr. 2010;91(35):2–7
  24. Hasanvand E, Fathi M, Bassiri A, Javanmard M. Food and Bioproducts Processing Novel starch based nanocarrier for vitamin D fortification of milk : Production and characterization. Food Bioprod Process. 2015;96:264–77

Last update:

No citation recorded.

Last update:

No citation recorded.