The Effect of Goat Milk Substitution with Sunflower Seed Extract (Helianthus annuus L.) on the Production of Optima Kefir on pH, Total LAB, and Total Yeast
DOI:
https://doi.org/10.23960/jipt.v13i3.p646-660
Abstract View: 4
Keywords:
Bakteri Asam Laktat, Biji Bunga Matahari, Kefir, pH, YeastAbstract
Goat milk has a distinctive “goaty”, making it a limitation for fresh consumption. Processing the goat milk into kefir can extend the shelf life and minimize the smell of goat milk. Kefir is a fermented milk product after pasteurization then added kefir grain starter. This study aims to determine the effect of goat milk substitution with sunflower seed extract (Helianthus annuus. L) in the production of optima kefir on pH, total LAB, and total yeast. Conducted in November 2024 at the Livestock Product Processing Technology Laboratory and Biotechnology Research and Testing Laboratory, Faculty of Animal Husbandry, Padjadjaran University, Sumedang. The research method was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 4 replicates. The treatments consisted of the ratio of goat milk and sunflower seed extract P1 (80:20), P2 (60:40), P3 (50:50), P4 (40:60), and P5 (20:80). Data processing of research results using Analysis of Variance and Duncan's Multiple Range Test. The results showed that the treatment consisted of goat milk and sunflower seed extract had a significant effect (P<0.05) on total LAB and total yeast, and was able to produce the best kefir in the P2 (60:40) treatment with a pH value of 3.99, total LAB 16.32 108 CFU/mL and total yeast 17.35 109 CFU/mL.
Downloads
References
Adine, A. A., Wulandari, E., & Utama, D. T. 2023. Karakteristik Mikrobiologi (Total Bakteri, Total Yeast) dan pH Produk Susu Kurma Selama Penyimpanan Suhu Rendah (4-6°C). Jurnal Teknologi Hasil Peternakan, 4(1), 33-43. DOI: 10.24198/jthp.v4i1.46258.
Alexandrino, T. D., Silva, M. G., Ferrari, R. A., Ruiz, A. L. T. G., Duarte, R. M. T., Simabuco, F. M., Bezerra, R. M. N., & Pacheco, M. T. B. 2021. Evaluation of Some In Vitro Bioactivities of Sunflower Phenolic Compounds. Current Research in Food Science, 4, 662-669. DOI: 10.1016/j.crfs.2021.09.007.
Analianasari, H. Harahap, M. P. M., & A. Z. D, Deary. 2023. Analisis Fermentasi Kakao Dengan Penambahan Yeast dan Bakteri Asam Laktat. Jurnal Pengembangan Agroindustri Terapan, 2(1), 37-44. DOI: 10.25181/Jupiter.v2i1.2896.
Anggraeni, Z. D & Rosida D. F. 2023. Kajian Lama Fermentasi dan Konsentrasi Ekstrak Daun Maja (Crescentia cujete Linn.) Terhadap Karakteristik Kefir Susu Kambing. Jurnal Sains Peternakan, 11(1), 31–44.
Arslan, S. (2015). Chemical, Microbiological and Nutritional Characteristic of Kefir. Journal of Food, 13(3), 340-345.
Aryanta, I. W. 2021. Kefir dan Manfaatnya Bagi Kesehatan. Widya Kesehatan, 3(1), 35-38.
Badan Standardisasi Nasional. 2009. Kefir. SNI 7552:2009. Jakarta.
BPS. 2024. Produksi Susu Sapi dan Susu Kambing Menurut Bulan (Liter), 2022-2023. Badan Pusat Statistik (BPS), Kabupaten Tegal.
Codex Alimentarius Commission. 2003. CXS-243-2003-Standard for fermented milks. Food and Agriculture Organization of the United Nations.
Codex Alimentarius Commission. 2011. Milk and milk products second edition (2nd ed.). Food and Agriculture Organization of the United Nations.
Ezhumalai, M., Hemalatha, G., Poornima, J. P., & Pugalendi, K. V. 2013. Inhibition of Lactobacillus Growth by Amino Acids and Phytochemicals in the Fermentation of Curd by Disc Diffusion Method. Asian Journal of Pharmaceutical Research, 3(4), 183-193.
Hartini. 2017. Uji Aktivitas Antifungi Ekstrak Sarang Lebah Dari Luwu Utara Terhadap Candida albicans. Bioedukasi, 10(2), 44-46.
Lestari, S., Rinto., & Huriyah, S. B. 2018. Peningkatan Sifat Fungsional Bekasam Menggunakan Starter Lactobacillus acidophilus. JPHPI, 21(1), 179-187. DOI: 10.17844/jphpi.v21i1.21596.
Maharani, S., Rahayu, A., Azizah, D. N., & Rahayu, D. L. 2019. Perbandingan Penambahan Ekstrak Teh Pada Karakteristik Kimia Caspian Sea Yoghurt. Jurnal Ilmu Pangan dan Hasil Pertanian, 3(2), 138–149. DOI: 10.26877/jiphp.v3i2.5072.
Maturin, L. & Peeler, J. T. 2001. BAM chapter 3: aerobic plate count FDA. Food and Drug Administration.
Nurfadilah, S., Utami, I. K., & Magfirah. 2022. Optimasi Suhu Inkubasi Terhadap Mutu Kefir Ekstrak Bunga Rosella (Hibiscus sabdariffa L). Farmakologika Jurnal Farmasi, 19(2), 191-203.
Pasca, F. P., Nurwantoro., & Pramono, Y. B. 2016. Total bakteri Asam Laktat, Kadar Asam Laktat, dan Warna Yogurt Drink Dengan Penambahan Ekstrak Bit (Beta vulgaris L.). Jurnal Aplikasi Teknologi Pangan, 5(4), 154-156. DOI: 10.17728/jatp.183.
Pertiwi, A. F., Taufik, E., & Arief, I. I. 2023. Karakteristik Kefir Susu Sapi Dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea). Jurnal Ilmu Pertanian Indonesia, 28(1), 34–45. DOI: 10.18343/jipi.28.1.34.
Prastyo, E., Sarwanto, D., & Rahardjo, S. 2017. Pengaruh Waktu Pemerahan Terhadap Kualitas Susu Kambing Saanen di BBPTU-HPT Baturraden Jawa Tengah. Media Peternakan, 23(1). Fakultas Peternakan Universitas Wijayakusuma Purwokerto, Jawa Tengah.
Pratangga, D. A., S. Susilowati, & Puspitarini, O. R. 2019. Pengaruh Penambahan Berbagai Level Sukrosa dan Fruktosa Terhadap Total Bakteri Asam Laktat dan Nilai pH Yoghurt Susu Kambing. Jurnal Rekasatwa Peternakan. 2(1), 51-56.
Prayoga, I. P. A., Ramona, Y., & Suaskara, I. B. M. 2021. Bakteri Asam Laktat Bermanfaat Dalam Kefir dan Perannya Dalam Meningkatkan Kesehatan Saluran Pencernaan. Simbiosis ix (2), 115-130. http://ojs.unud.ac.id/index.php/simbiosis.
Puraikalan, Y., & Scott, M. 2023. Sunflower Seeds (Helianthus annuus) and Health Benefits: a Review. Recent Progress in Nutrition, 3(3). DOI: 10.21926/rpn.2303010.
Rachmawaty, Mu’nisa, A., Hasri, Halifah P., Hartati., & Zulkifli, M. 2018. Active Compounds Extraction of Cocoa Pod Husk (Thebroma cacao L.) and Potential as Fungicides. Journal of Physics, 1028, 1-8. DOI: 10.1088/1742-6596/1028/1/012013.
Rahayu, W. P., Suliantari., Safitri, U. K., & Adhi, W. 2020. Susu Fermentasi Dengan Biji Nangka Sebagai Prebiotik. Jurnal Teknologi dan Industri Pangan, 31(2), 138-146.
Rohmah, F., & Estiasih, T. 2018. Perubahan Karakteristik Kefir Selama Penyimpanan. Jurnal Pangan dan Agroindustri, 6(3), 30–36. DOI: 10.21776/ub.jpa.2018.006.03.4.
Rossi E., Hamzah, F., & Febriyani. 2016. Perbandingan Susu Kambing dan Susu Kedelai Dalam Pembuatan Kefir. Jurnal Peternakan Indonesia, 18(1), 13-20.
Setiawati, A. E. & Yunianta. 2018. Kajian Analisis Suhu dan Lama Penyimpanan Terhadap Karakteristik Kadar Alkohol Kefir Susu Sapi. Jurnal Pangan dan Agroindustri, 6(4), 77–86. DOI: 10.21776/ub.jpa.2018.006.04.9.
Setyawardani, T., D. R. Hantoro, A., Widayaka, K., Yuniastuti, T., & Sulistyowati, M. 2015. Kadar Asam Laktat, Alkohol dan Air Kefir Susu Kambing Pada pH Fermentasi Berbeda. Prosiding Seminar Nasional Teknologi dan Agribisnis Peternakan (Seri III): Pengembangan Peternakan Berbasis Sumberdaya Lokal Untuk Menghadapi Masyarakat Ekonomi Asean (MEA), 517-573.
Seydim, Z. B. G., Gökırmaklı, C., & Greene, A. K. 2021. A Comparison of Milk Kefir and Water Kefir: Physical, Chemical, Microbiological and Functional Properties. Trends in Food Science & Technology, 113, 42-53. DOI: 10.1016/j.tifs.2021.04.041.
Sin, P. Y., Tan, S. B., Asras, M. F. F., Lee, C. M., & Lee, T. C. 2024. Probiotic Growth Pattern and Physicochemical Evaluation of Water Kefir Fermentation. Malaysian Applied Biology, 53(2), 21-30. DOI: 10.55230/mabjournal.v53i2.2742.
SNI (Standar Nasional Indonesia). 2011. Standar Mutu Susu Segar No.01-3141-2011. Jakarta : Departemen Pertanian.
Suhartatik, N., Widanti Y. A., Lestari, W. N., & Wulandari, Y. W. 2019. Yoghurt Susu Biji Ketapang (Terminalia catappa L) Dengan Variasi Jenis Starter dan Lama Fermentasi. Jurnal Riset Industri Hasil Hutan, 11(2), 77-84.
Sumarni, S., Mazakkar, M. Z., & Tamrin. 2017. Pengaruh Penambahan CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Organoleptik, Nilai Gizi dan Sifat Fisik Susu Ketapang (Terminallia catappa L). Jurnal Sains dan Teknologi Pangan, 2(3), 604–614.
Tournas, V., Stack, M. E., Mislivec, P. B., Koch, H. A., & Bandler, R. 2001. Bacteriological Analytical Manual Chapter 18: Yeasts Molds, and Mycotoxins.. FDA U. S. Food & Drug Administration.
Triwibowo, B., Wicaksono, R., Antika, Y., Ermi, S., Jarmiati, A., Setiadi, A. A., & Syahriar, R. 2020. The Effect of Kefir Grain Concentration and Fermentation Duration on Characteristics of Cow Milk-Based Kefir. Journal of Physics: Conference Series. DOI: 10.1088/1742-6596/1444/1/012001.
Turang, M. W.,Yelnetty, A., & Ma’ruf, W. 2023. Penggunaan Bunga Telang Kering (Clitoria ternatea L.) Terhadap Nilai pH dan Sensoris Kefir. Zootec, 43(1), 102-109.
Tyagi, B., Dubey, A., Verma, A. K., Tiwari, S. 2015. Antibacterial Activity of Phenolics Compounds Against Pathogenic Bacteria. International Journal of Pharmaceutical Sciences Review and Research., 35(1), 16-18.
USDA (United State Departement of Agriculture). 2018. USDA National Nutrient Database for Standart Reference.
Utama, C. S., Sugiharto., & Putri, R. A. 2020. Kualitas mikrobiologi limbah kubis fermentasi dengan penambahan vitamin dan mineral. Jurnal Ilmiah Peternakan Terpadu, 8(3), 120-125.
Yuliana, I., Roza, R. M., & Martina, A. 2014. Isolasi dan Seleksi Bakteri Asam Laktat Dari Yoghurt Kemasan Yang Bersifat Antibakteri Terhadap Escherichia coli dan Salmonella typhi. Jurnal Online Mahasiswa Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Riau, 1(1), 1-5.
Yurliasni & Y. Zakaria. 2013. Kajian Penambahan Khamir Kluyveromyces lactis, Candida curiosa dan Brettanomyces custersii Asal Dadiah Terhadap Konsentrasi Asam Amino, Lemak, Organik dan Karbohidrat Susu Kerbau Fermentasi (Dadiah). Bionatura Jurnal Ilmu-ilmu Hayati dan Fisik, 15(1), 54-59.
Yusni & Amiruddin. 2021. Dampak Konsumsi Susu Kambing Terhadap Anthropometri, Tekanan Darah, Kekuatan Otot Tungkai dan Kalsium Pada Pesepakbola Junior. Aceh Nutrition Journal, 6(1), 82–92.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Dinda Tri Azhari
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Ilmiah Peternakan Terpadu(JIPT) is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
