skip to main content

ANALISIS MIKROBIOLOGI DAN MUTU GIZI KEFIR SUSU KAMBING BERDASARKAN WAKTU FORTIFIKASI VITAMIN B12

Gita Riski Rahayu  -  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: 15 Sep 2020.

Citation Format:
Abstract

Latar belakang: Susu kambing mempunyai kandungan vitamin B12 rendah dibandingkan susu sapi yaitu 0,065 mg/100 gr. Salah satu cara untuk meningkatkan kandungan vitamin B12 pada susu kambing dengan membuat produk olahan kefir yang difortifikasi vitamin B12. Penambahan vitamin B12 pada kefir didasarkan pada kurfa pertumbuhan bakteri pada kefir.

Tujuan: Menganalisis karakteristik mikrobiologi dan mutu gizi kefir susu kambing pada berbagai waktu fortifikasi vitamin B12

Metode: Penelitian ini merupakan true experimental dengan rancangan acak lengkap satu faktor, yaitu dengan fortifikasi vitamin B12 pada jam ke-0,6,12,18,34 fermentasi kefir susu kambing. Kandungan vitamin B12 dan protein diuji menggunakan metode spektrofotometri, serat diuji menggunakan metode grafimetri, lemak diuji menggunakan metode babcock, total bakteri asam laktat (BAL) dihitung menggunakan metode Total Plate Count, viskositas diuji menggunakan metode viskometer ostwald, dan derajat keasaman (pH) di ukur menggunakan pH meter.

Hasil: Waktu fortifikasi vitamin B12 tidak berdampak signifikan pada kandungan vitamin B12 (p=0,169), kandungan protein (p= 0,343), total BAL (p=0,442). Kandungan vitamin B12 dan total BAL tertinggi pada waktu fortifikasi jam ke-6, kandungan protein tertinggi pada waktu fortifikasi jam ke-6 dan jam ke-12. Selain itu terdapat pengaruh waktu fortifikasi vitamin B12 terhadap kandungan serat (p=0,028), kandungan lemak (p=0,000), viskositas (p=0,007), pH (p=0,045). Kandungan serat tertinggi pada waktu fortifikasi jam ke-24, dan kandungan lemak, viskositas, pH tertinggi pada faktu fortifikasi jam ke-18

Simpulan: Waktu fortifikasi vitamin B12 mempengaruhi kandungan serat, lemak, viskositas, dan pH pada kefir susu kambing. Kandungan vitamin B12, protein, dan total bakteri asam laktat tidak dipengaruhi oleh waktu fortifikasi vitamin B12.

Fulltext View|Download
Keywords: kefir susu kambing, vitamin B12, karakteristik mikrobiologi, mutu gizi, waktu fortifikasi

Article Metrics:

  1. Mukherjee B, Hossain CM, Mondal L, Paul P, Ghosh MK. Obesity and insulin resistance : an abridged molecular correlation. Lipid Insight. 2013; 6: 1–11
  2. Trial DPC, Ostadrahimi A, Taghizadeh A, Mobasseri M. Effect of probiotic fermented milk ( kefir ) on glycemic control and lipid profile in type 2 diabetic patients : a randomized doble-blind placebo-controlled clinical trial. Iran J Public Health. 2015;44(2):228–37
  3. Satir G, Guzel-Seydim ZB. Influence of kefir fermentation on the bioactive substances ofdifferent breed goat milks. LWT - Food Sci Technol. 2015;63(2):852–8
  4. Ribeiro AC, Ribeiro SDA. Specialty products made from goat milk. Small Ruminant Research. 2010; 89(2):225–33
  5. Kumar S, Kumar B, Kumar R, Kumar S, Khatkar SK and Kanawjia SK. Nutritional Features of Goat Milk—A Review. Indian J Diary Sci. 2012; 65(4): 266-273
  6. Haenlein GFW. Goat milk in human nutrition. 2004;51:155–63
  7. Ahmed T, Haque R, Ahmed AMS, Petri WA, Cravioto A. Use of metagenomics to understand the genetic basis of malnutrition. Nutr Rev. 2009;67(SUPPL. 2):201–6
  8. Teruya K, Yamashita M, Tominaga R, Nagira T, Shim SY, Katakura Y, et al. Fermented milk, Kefram-Kefir enhances glucose uptake into insulin-responsive muscle cells. Cytotechnology. 2002;40(1–3):107–16
  9. Nurliyani, Harmayani E, Sunarti. Antidiabetic potential of kefir combination from goat milk and soy milk in rats induced with streptozotocin-nicotinamide. Korean J Food Sci Anim Resour. 2015;35(6):847–58
  10. Ayustaningwarno F dkk. Ilmu dan Teknologi Pangan. 1st ed. Semarang: UPT UNDIP Press Semarang; 2013. 378 p
  11. Pop C, Apostu S, Salanţă L, Rotar AM, Sindic M, Mabon N, et al. Influence of different growth conditions on the kefir grains production, used in the kefiran synthesis. Bull UASVM Food Sci Technol. 2014;71(2)
  12. Al-Maskari MY, Waly MI, Ali A, Al-Shuaibi YS, Quhtit A. Folate and vitamin B12 de fi ciency and hyperhomocysteinemia promote oxidative stress in adult type 2 diabetes. Nutrition. 2012;28(7–8):e23–6
  13. Ho M, Halim JH, Gow ML, El-haddad N, Marzulli T, Baur LA, et al. Vitamin B12 in obese adolescents with clinical features of insulin resistance. Nutrients. 2014;6(12):5611–8
  14. Baltaci D, Kutlucan A, Turker Y, Yilmaz A, Karacam S, Deler H, et al. Association of vitamin B12 with obesity, overweight, insulin resistance and metabolic syndrome, and body fat composition; primary care-based study. Medicinski Glasnik. 2013; 10(2): 203–10
  15. Belkaaloul K, Chekroun A, Ait-Abdessalam A, Saidi D, Kheroua O. Growth, acidification and proteolysis performance of two co-cultures (Lactobacillus plantarum-Bifidobacterium longum and Streptococcus thermophilus-Bifidobacterium longum). African J Biotechnol. 2010;9(10):1463–9
  16. Kabadjova-Hristova P, Bakalova S, Gocheva B, Moncheva P. Evidence for proteolytic activity of lactobacilli isolated from kefir grains. Biotechnol Biotechnol Equip. 2006;20(2):89–94
  17. Kahala M, Pahkala E, Pihlanto-Leppala A. Peptides in fermented Finnish milk products. Agric Sci Finl. 1993;2(5):379–86
  18. Zajšek K, Goršek A, Kolar M. Cultivating conditions effects on kefiran production by the mixed culture of lactic acid bacteria imbedded within kefir grains. Food Chem. 2013;139(1–4):970–7
  19. Irigoyen A, Arana I, Castiella M, Torre P, Ibáñez FC. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chem. 2005;90(4):613–20
  20. Gorret N, Maubois JL, Engasser JM, Ghoul M. Study of the effects of temperature, pH and yeast extract on growth and exopolysaccharides production by Propionibacterium acidi-propionici on milk microfiltrate using a response surface methodology. J Appl Microbiol. 2001;90(5):788–96
  21. Watanabe F. Vitamin B12 sources and bioavailability. Exp Biol Med. 2007;232(10):1266–74
  22. Leite AMO, Leite DCA, Del Aguila EM, Alvares TS, Peixoto RS, Miguel MAL, et al. Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes. J Dairy Sci. 2013;96(7):4149–59
  23. Farnworth ER. Kefir - A complex probiotic. Food Sci Technol Bull Funct Foods. 2005;2(1):1–17
  24. Beshkova DM, Simova ED, Simov ZI, Frengova GI, Spasov ZN. Pure cultures for making kefir. Food Microbiol. 2002;19(5):537–44
  25. Liu JR, Lin CW. Production of kefir from soymilk with or without added glucose, lactose, or sucrose. J Food Sci. 2000;65(4):716–9
  26. Trachoo N. Yogurt : The fermented milk. J Sci Technol. 2002;24(4)(February):727–37
  27. Adesokana I., Odetoyinbo B., Ekanola Y., Avanrenren R., Fakorede S. Production of Nigerian Nono Lacric Starter Cultures. Pakistan Journal of Nutrition. 2011;10(3): 203-7
  28. Kunci K, Asam Laktat B. Effect of lactic acid bacteria starter use of lactobacillus plantarum and lactobacillus fermentum terhadaptotal bacteria lactic acid, acid content and pH value of curd Milk Cow. J Ilm Ilmu-Ilmu Peternak Mei. 2010;XIII(6):279–85
  29. Safitri MF, Swarastuti A. Kualitas kefir berdasarkan konsentrasi kefir grain. J Apl Teknol Pangan. 2013;2(2):87–92
  30. Aristya AL, Legowo AM, Al-baarri AN. Karakteristik fisik, kimia, dan mikrobiologis kefir susu kambing dengan penambahan jenis dan konsentrasi gula yang berbeda. Apl Teknol Pangan. 2013;2(3):139–43
  31. Commission CA. Codex Alimentarius. FAO/WHO Food Standards; 2003

Last update:

No citation recorded.

Last update:

No citation recorded.