Authors:

PUTRA G. A. A., S. A. LINDAWATI, I N. S. MIWADA

Abstract:

“The purpose of this study is to fine out the chemical characteristics of kefir cow’s milk fortified arabica ground coffee. The research was conducted in July to September 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University. The study used a completely randomized design (CRD) with five treatments and three replications. The five treatments were: fermented cow’s milk kefir without fortification of Arabica ground coffee (P0), fermented cow’s milk kefir with 1% fortification of Arabica coffee (P1), fermented cow’s milk kefir with 2% fortified Arabica coffee (P2), cow’s milk kefir fermented with fortified Arabica coffee powder 3% (P3), cow’s milk kefir was fermented with fortified Arabica coffee powder 4% (P4). The observed variables were lactose content, fat content, protein content and pH value. The results showed that the chemical characteristics of cow’s milk kefir fortified with Arabica coffee during fermentation had a significant effect (P<0.05) on the fat content of pH but was not significantly different (P>0.05) on lactose and protein content was in all tre- atments. The conclusion of this study is that kefir fortified with 2%, 3%, and 4% Arabica ground coffee gave good results according to Codex standards.”

Keywords

Keyword Not Available

Downloads:

Download data is not yet available.

References

  • AOAC. 2005. Official Methods of Analysis. Association of Official Analytical Chemists. Benjamin Franklin Station, Washington.
  • Avallone, S., J.M. Brillouet., B. Guyot., E. Olguin, dan J.P. Guiraud. 2002. Involvement of pectolytic micro-organisms in coffee fermentation. Interna- tional J. Food Sci. Technol. 37(2):191-198.
  • Beshkova, D.M., E.D. Simova, G.I. Frengova, Z.I. Simov and Z. P. Dimitrov 2003. Production of volatile aroma compounds by kefir starter culture. Int. Dairy J. 13(7):529-535.
  • Codex. 2003. Codex Standard for Fermented Milk: Codex Standard 243. FAO/WHO Food Standards.
  • Cornelis, C. M. 2019. The impact of caffeine and coffee on human health. Nutrients J. 11(3): 416.
  • Daswin, N.B.T. dan E.S. Nelly. 2013. Pengaruh kafein terhadap kualitas tidur mahasiswa Fakultas Ke- dokteran Universitas Sumatra Utara. Elektronik Jurnal Fakultas Kedokteran. Universitas Sumatera Utara. 1(1):1- 5.
  • Effendi, M.A. 2009. The power of corporate governance: Teori dan Implementasi.
  • Fajriati, I. 2006. Optimasi metode penentuan tanin (analisis tanin secara spektrofotometri dengan pe- reaksi orto-fenantrolin). Kaunia Jurnal Sains dan Teknologi. 2(2):107-120.
  • Fatmawati, U., F.I. Prasetyo, T.A.S. Mega, dan A.N. Utami. 2013. Karakteristik yogurt yang terbuat dari berbagai jenis susu dengan penambahan kultur campuran Lactobacillus bulgaricus dan Streptococ- cus thermophillus. Bioedukasi: Jurnal Pendidikan Biologi. 6(2):1-9.
  • Fitzgerald, C.H., H.C. Deeth, and A.J. Snow. 1993. A gas chromatographic methode for the quantitative determination of free fatty acid in milk product. J. Dairy Sci. Technol. 18(2):13-20.
  • Fujioka, K.T. dan Shibamoto. 2008. Cholorogenic acid and caffeine contents in various commercial brewed coffes. Food Chemist. 106(1):217-221.
  • Ginting, S.O., V.P. Bintoro, dan H. Rizqiati. 2019. Analisi total BAL, total padatan terlarut, kadar alkohol dan mutu hedonik pada kefir susu sapi dengan variasi konsentrasi sari buah naga merah (Hylocereus polyhizus). Jurnal Teknologi Pangan. 3(1):104-109.
  • Hadiwiyoto, S. 1994. Teknik Uji Mutu Susu dan Hasil Olahannya. Liberty. Yogakarta.
  • Lindawati, S.A., N.G.K.Roni, N.P. Mariani, dan A.A.P.P. Wibawa. 2019. Susu Fermentasi Kefir Sebagai Anti Hipertensi Melalui Penghambatan Angiotensin Converting Enzyme. Swasta Nulus. Denpasar.
  • 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. Int. Res. J. Engineer. IT Sci. Res. 4(5):17-25.
  • Lindawati, S.A., N.L.P. Sriyani, M. Hartawan, dan I.G. Suranjaya. 2015. Studi mikrobiologis kefir dengan waktu simpan berbeda. Majalah Ilmiah Peternakan. 18(3):95-99.
  • Legowo, A.M., Kusrahayu, dan S. Mulyani. 2009. Ilmu dan Teknologi Pengolahan Susu. Badan Penerbit
  • Universitas Diponegoro, Semarang.
  • Michael., B.B.R. Sidartha, dan L.M.E. Purwijantining-
  • sih. 2014. Potensi kefir sebagai anti bakteri Propi- onibacteriumacnes. Jurnal Ilmiah Teknobiologi. 17(2):34-36.
  • Nielsen, S.S. 2010. Introduction to Food Analysis. Food Analnniesysis Fourth Edition. Springer. USA.
  • Nur, H.S. 2009. Suksesi mikroba dan aspek biokimiawi
  • fermentasi mandai dengan kadar garam rendah.
  • Makara Sains. 13(1):13-16.
  • Ot’es, S. and O. Cagindi. 2003. Kefir: a probiotic da-
  • iry-com-position nutritional and therapeutic aspec-
  • ts. Pakistan J. Nutr. 2(2):54-59.
  • Ray, B. 2001. Fundamental Food Microbiology. Second
  • Editions. Boca Raton: CRS Press.
  • Ridwansyah. 2003. Pengolahan Kopi. Digital Library.
  • Jurusan Teknologi Pertanian. Fakultas Pertanian.
  • Universitas Sumatera Utara. Sumatera Utara Roswita, S.S. Hadi, dan P. Masniari. 2007. Pengaruh kombinasi starter bakteri Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus plantarum terhadap sifat mutu susu fermentasi. Seminar Nasional Teknologi Peternakan dan Vete-
  • riner 2007. Bogor.
  • Steel, R.G.D. dan J.H. Torrie. 1995. Prinsip dan Prosedur
  • Statistika: Suatu Pendekatan Biometrik. Terje- mahan Bambang Sumantri. PT. Gramedia Pustaka Utama. Jakarta.
  • Suwetja, I.K. 2007. Biokimia Hasil Perikanan. Media Prima Aksara. Jakarta. 204.
  • Syahdani. R. 2020. Kualitas kefir susu sapi nilai pH, kadar protein, aktivitas antioksidan, dan total asam dengan fortifikasi ekstrak bunga rosella pada konsentrasi yang berbeda. Jurnal Agroteknologi. 18(1): 30-46.
  • Uiterwaal, C.S., W.M. Verschuren, H.B. Bueno-de-Mes- quita, M. Ocké, J.M. Geleijnse, H.C. Boshuizen, P.H. Peeters, E.J. Feskens, and D.E. Grobbee. 2007. Cof- fee intake and incidence of hypertension. American J. Clin. Nutr. 85(3):718-723.
  • Usmiati, S. 2007. Kefir susu fermentasi dengan rasa me- nyegarkan.Warta Penelitian dan Pengembangan Pascapanen Pertanian. 29(2):111-112.
  • Widodo. 2003. Bioteknologi Industri Susu. Percetakan Dua Warna. Lacticia Press. Yogyakarta.
  • Widyotomo, S., S. Mulato., H. Purwadaria K., dan A.M. Syarief. 2009. Karakteristik proses dekafeinasi kopi robusta dalam reaktor kolom tunggal dengan pelarut etil asetat. Pelita Perkebunan. 25(2):101-125.

PDF:

https://jurnal.harianregional.com/mip/full-97195

Published

2022-11-24

How To Cite

G. A. A., PUTRA; LINDAWATI, S. A.; MIWADA, I N. S.. CHEMICAL CHARACTERISTICS OF KEFIR COW’S MILK FORTOFICED ARABICA GROUND COFFEE DURING FERMENTATION.Majalah Ilmiah Peternakan, [S.l.], v. 25, n. 3, p. 123-128, nov. 2022. ISSN 2656-8373. Available at: https://jurnal.harianregional.com/mip/id-97195. Date accessed: 08 Jul. 2024. doi:https://doi.org/10.24843/MIP.2022.V25.i03.p01.

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 3 (2022): Vol. 25 No. 3 (2022)

Section

Articles

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