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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.

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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.

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Keywords: Kefir; susu kambing; kefir susu kambing; vitamin D3; fortifikasi

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