PENGARUH WAKTU FORTIFIKASI VITAMIN B12 (SIANOKOBALAMIN) DAN VITAMIN D3 (KALSIFEROL) TERHADAP MUTU GIZI KEFIR SUSU KAMBING

Ocka Febrian Mumpuni  -  Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia
Reza Achmad Maulana  -  Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia
Fitriyono Ayustaningwarno  -  Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia
Binar Panunggal  -  Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia
*Gemala Anjani  -  Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia
Received: 12 May 2020; Published: 4 Jun 2020.
Open Access
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Section: Articles
Language: EN
Abstract

Latar belakang: Kefir menjadi media fortifikasi zat gizi yang tepat karena memiliki zat enkapsulasi alami yaitu kefiran. Penambahan vitamin B12 dan vitamin D3 untuk mencegah kekurangan vitamin B12 dan D3 pada keadaan resistensi insulin serta meningkatkan mutu gizi kefir susu kambing.

Tujuan: Mengetahui adanya pengaruh waktu fortifikasi vitamin B12, vitamin D3 pada mutu gizi kefir susu kambing.

Metode: Penelitian ini menggunakan fortifikan vitamin B12 dan D3 dengan penambahan fortifikan pada jam ke-0, ke-6, ke-12, ke-18 dan ke-24.

Hasil:Fortifikasi vitamin B12 dan D3 pada kefir susu kambing antara kelompok kontrol dengan kelompok perlakuan signifikan beda nyata pada kadar vitamin D3 (p=0,000) kadar protein (p=0,030), dan kadar serat (p=0,000), diikuti hasil konsentrasi pH (p=0,008), diikuti oleh kadar konsentrasi vitamin B12 (p=0,165), viskositas (p=0,646) dan lemak (p=0,265)

Simpulan: Fortifikasi vitamin B12 dan D3 pada kefir susu kambing mendapatkan tingkat kadar optimum terjadi pada fortifikasi vitamin B12 dan D3 pada kelompok perlakuan jam ke-12.

Keywords: susu kambing ettawa; kefir susu kambing; resistensi insulin; fortifikasi; vitamin B12 dan vitamin D3
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