Authors:

JUITA L., S. A. LINDAWATI, I N. S. MIWADA

Abstract:

“The purpose of this research was to determine the chemical characteristics of fermented cow’s milk kefir in light green coconut shells (Cocos nucifera L. var. viridis Hassk). The research was conducted from August to Oc- tober 2020 at the Laboratory of Animal Products Technology, Faculty of Animal Science, Udayana University. The experimental design used in the study was a completely randomized design (CRD) with three treatments and five replications. The three treatments were fermented cow’s milk in a jar as a control (P0), and fermented cow’s milk in a light green coconut shell (Cocos nucifera L. var. viridis Hassk) without coconut meat (P1), cow’s milk fermented in light green coconut shell (Cocos nucifera L. var. viridis Hassk) with coconut meat (P2). The variables observed in the research were total acid, lactose content, fat content, and protein content. The research data were analyzed using variance, if the effect of the treatment was significantly different (P<0.05), it was followed by Duncan’s mul- tiple range test. The results showed that the total acid in P2 and P1 treatments were significantly (P<0.05) higher by 36.05% and 29.07% than the P0 treatment, but between P2 and P1 treatments were not significantly different (P>0,05). Lactose content, fat content, and protein content in all treatments (P2, P1 and P0) showed no significant differences (P>0.05). The conclusion of this study that fermented cow’s milk kefir in light green coconut shells (Co- cos nucifera L. var. Viridis Hassk) has an effect on total acid but does not affect lactose content, fat content, and protein content.”

Keywords

Keyword Not Available

Downloads:

Download data is not yet available.

References

  • AOAC. 1990. Official Methods of Analysis of The Asso- ciation of Official Analytical Chemist. AOAC Inc. Washington.
  • Ballow, A., H.J. William, L. Collier, and M. Sussman. 1991. Manual of Chemical Microbiology. Fifth Edition. Amerika : American Society for Microbiology.
  • Bintang, I.A.K., A. Sinurat, dan T. Purwadaria. 2007. Penambahan ampas senyawa mengkudu sebagai senyawa bioaktif terhadap perfomans ayam broiler. Jurnal Ilmu Ternak dan Veteriner. 12(1): 1-5
  • Codex. 2003. Codex Standard for Fermented Milk: Condex STAN 243. FAO/WHO Food Standards.
  • Dalimunthe, A. dan M. Nainggolan. 2006. Pengujian ekstrak etanol sabut kelapa (Cocos nucifera Linn). Jurnal Komunikasi dan Penelitian. 18(3): 40-43.
  • Fajriati, I. 2006. Optimasi metode penentuan tanin (ana- lisis tanin secara spektrofotometri dengan pereaksi orto-fenantrolin). Kaunia Jurnal Sains dan Tekno- logi. 2(2): 107-120.
  • Farnfort, E.R. 2005. Kefir a coplex probiotic. Food Sci Technol Bull: Functional Food. 2(1): 1-17.
  • Febrisiantosa, A., P.P. Bagus, I.A. Irma, dan W. Yantyati. 2013. Karakteristik fisik, kimia, mikrobiologi whey kefir dan aktivitasnya terhadap penghambatan angi- otensin converting enzyme (ACE). Jurnal Teknologi dan Industri Pangan. 24(2): 147-153.
  • Hadiwiyoto. 1994. Pengujian Mutu Susu dan Hasil Ola- hannya. Liberty. Yogyakarta.
  • Harjiyanti, M.D., B.Y. Pramono, dan S. Mulyani. 2013. Total asam, viskositas, dan kesukaan pada yoghurt drink dengan sari buah mangga (Magnifera indica) sebagai perisa alami. Jurnal Aplikasi Teknologi Pa- ngan. 2(2): 104-107.
  • Heller, K.J. 2001. Probiotic bacteria in fermented foods: product characteristic and starter organisms. Ameri- can J. Clinic. Nutr. 73(2): 375-379.
  • Heryadi, I. 2016. Kualitas Organoleptik dan Keasaman Susu Fermentasi yang Menggunakan Konsentrasi Sukrosa Berbeda. Skripsi. Fakultas Peternakan Uni- versitas Hasanuddin. Makasar.
  • Hieronymus, B.S. 1998. Toga Tanaman Obat Keluarga. Kanisius. Yogyakarta.
  • Hofvendahl, K., and B.H. Haegeral. 2000. Factors affecting the fermentative lactic acid production from renewable resources. Enz. Microb. Thechnol. 26: 87-107.
  • Julianto, B., E. Rossi, dan Yusmarini. 2016. Karakteristik kimia dan mikrobiologi kefir susu sapi dengan penambahan susu kedelai. Jurnal Jom Faperta. 3(1): 1-11
  • Kurniati, Y. 2010. Kajian Penambahan Sari Ubi Jalar Sebagai Sumber Prebiotik pada Susu Kelapa yang Difermentasi oleh Lactobacillus casei FNCC 0090. Tesis. Fakultas Pertanian. Universitas Lampung. Lampung.
  • Lima, E.B.C., C.N.S. Sausa, L.N. Meneses, N.C. Ximenes, M.A.S. Junior, G.S. Vasconcelos, N.B.C. Lima, M.C.A. Patrocinio, D. Macedo, and S.M.M. Vasconcelos. 2015. Cocos nucifera L. (Arecaceae): A phytochemical and pharmacological review. J. Med. Biol. Res. 48(11): 953-964.
  • Lindawati, S.A., N.L. . Sriyani, M. Hartawan, dan I.G. Suranjaya. 2015. Studi mikrobiologis kefir dengan waktu simpan berbeda. Majalah Ilmiah Peternakan. 18(3): 9599.
  • Lindawati, S.A., I.G. Mahardika, I.W. Suardana, and N.S. Antara. 2018. Inhibition activities of angiotensin-converting enzyme and amino acid kefir whey profile of skim milk fermented by kefir grains. International Research J. Engineer. IT. Sci. Res. 4(5): 17-25.
  • Nicole, M.R., G.S. Evert, and B.K. Martijn. 2001. Consumption of a solid fat rich in lauric acid results in a more favorable serum lipid profile in healthy men and women the consumption of a solid fat rich in trans-fatty acid. J. Nutrit. 131(2): 242-245.
  • Nielsen, S.S., 2010. Introduction to Food Analysis. Food Analysis Fourth Edition. Springer. USA
  • Martharini, D., dan I. Indratiningsih. 2017. Kualitas mik- robiologi dan kimiawi kefir susu kambing dengan penambahan Lactobacillus acidophilus FCNN 0051 dan tepung kulit pisang kapok (Musa paradisiaca). Jurnal Agritech. 37(1): 22-29.
  • Miwada, I.N.S., S.A. Lindawati, I.N.S. Sutama, I.N.T. Ariana, and I.P. Tegik. 2011. Evaluation of the capabilities of various local bamboo as the places of milk fermentation without inoculate of lactic acid bacteria. Anim. Prod. 13(3): 180-184.
  • Ot’es, S. and O. Cagindi. 2003. Kefir: a probiotic da-trycomposition nutritional and therapeutic aspects. Pakistan J. Nutr. 2(2): 54-59.
  • Pujiati, H. 2012. Sifat Anti Bakteri Hasil Hidrolisis Minyak Kelapa Murni terhadap Staphylococcus Aureus dan Ascherichia Coli. Skripsi. Program Ekstensi Sarjana Farmasi. Fakultas Farmasi. Universitas Sumatera Utara. Medan
  • Ray, B. 2001. Fundamental Food Microbiology. Second Editions. Boca Raton: CRS Press.
  • Rindengan, B., A. Lay, H. Novarianto, H. Kembuan, dan Z. Mahmud. 1995. Karakterisasi Daging Buah Kelapa Hirbida untuk Bahan Baku Industri Makanan. Lapor- an Hasil Penelitian. Kerjasama Proyek Pembinaan Kelembagaan Penelitian Pertanian Nasional, Badan Litbang.
  • Sui, M., Y. Harijono, Yunianta, dan Aulaniam. 2013. Kon- disi optimum enzim lipase kasar dari kentos kelapa. Jurnal Rekapangan. 7(1): 91-95.
  • Surono, I.S. 2004. Probiotik, Susu Fermentasi dan Kese- hatan. Yayasan Pengusaha Makanan dan Minuman Seluruh Indonesia (YAPMMI). TRICK. Jakarta.
  • Sosilorini, T.E., dan M.E. Sawitri. 2005. Produk-Produk Olahan Susu. Penebar Swadaya. Jakarta.
  • Suriasih, K., W.R. Aryanta, G. Mahardika, and N.M. Asta- wa. 2012. Microbiological and chemical properties of kefir made of Bali cattle milk. Food Sci. Qual. Manag. 6: 12-22.
  • Steel, R.G.D. dan J.H. Torrie. 1993. Prinsip dan Prosedur Statistika: Suatu Pendekatan Biometrik. Terjemahan Bambang Sumantri. PT. Gramedia Pustaka Utama. Jakarta.
  • Tohari, I. 2012. Fisiko-Kimia Kefir Susu Kambing Dan- preferensi Konsumen Di Jawa Timur. Disertasi. Pascasarjana. Fakultas Peternakan. Universitas Brawijaya. Malang.
  • Usmiati, S. 2007. Kefir susu fermentasi dengan rasa menyegarkan. Warta Penelitian dan Pengembangan Pertanian. 29(2): 12-13.
  • Widodo. 2003. Bioteknologi Industri Susu. Percetakan Dua Warna. Lacticia Press. Yogyakarta.
  • Wulandari, N.M.F. 2012. Pengaruh Air Kelapa Terkom- binasi Susu Skim Terhadap Kualitas Produk Susu Fermentasi. Skripsi. Sarjana Peternakan. Fakultas Peternakan, Universitas Udayana. Denpasar.
  • Zakaria, Y., Yurliansih, D. Mira, dan D. Ely. 2013. Analisa keasaman dan total bakteri asam laktat yoghurt akibat bahan baku persentase yang berbeda. Jurnal Agripet. 13(2): 31-35.

PDF:

https://jurnal.harianregional.com/mip/full-97179

Published

2022-11-24

How To Cite

L., JUITA; LINDAWATI, S. A.; MIWADA, I N. S.. CHEMICAL CHARACTERISTICS OF FERMENTED COW’S MILK IN LIGHT GREEN COCONUT FARM (Cocos nucifera L. var. varidis Hassk).Majalah Ilmiah Peternakan, [S.l.], v. 25, n. 2, p. 91-96, nov. 2022. ISSN 2656-8373. Available at: https://jurnal.harianregional.com/mip/id-97179. Date accessed: 08 Jul. 2024. doi:https://doi.org/10.24843/MIP.2022.V25.i02.p06.

Citation Format

ABNT, APA, BibTeX, CBE, EndNote - EndNote format (Macintosh & Windows), MLA, ProCite - RIS format (Macintosh & Windows), RefWorks, Reference Manager - RIS format (Windows only), Turabian

Issue

Vol 25 No 2 (2022): Vol. 25 No. 2 (2022)

Section

Articles

Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License