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Ine Karni
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Ulasan Ilmiah: Karakteristik Mutu Nutrisi, Organoleptik dan Mikrobiologis Kefir Susu Kambing Ine Karni
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3060

Abstract

Kefir merupakan produk olahan minuman yang diperoleh melalui proses fermentasi susu pasteurisasi menggunakan starter berupa biji kefir. Kefir dapat dibuat menggunakan susu kambing. Pengolahan susu kambing sebagai kefir merupakan metode yang digunakan untuk meningkatkan kandungan lemak, protein dan karbohidrat susu kambing. Terdapar beberapa faktor yang dapat mempengaruhi kualitas dari kefir susu kambing. Penelitian ini bertujuan untuk mengetahui potensi dari kefir susu kambing berdasarkan parameter nutrisi, organoleptik dan mikrobiologi. Metode yang digunakan dalam penelitian ini adalah studi literatur yang berasal dari berbagai sumber data. Adapun pemilihan jurnal yang disitasi telah melalui proses skrining berdasarkan kriteria inklusi, khusus dan eksklusi. Berdasarkan bebrapa literatur pembuatan kefir susu kambing memerlukan proses fermentasi selama 12 sampai 36 jam dan menggunakan kosntrasi bibit kefir yang berkisar antara 2,5 – 5% menghasilkan produk kefir dengan karakteristik organoleptik yang baik dengan warna putih, aroma khas kefir, rasa asam, dengan tekstur lembut. Kefir susu kambing umumnya memiliki kandungan protein 2,96 – 3,66 %, lemak 2,02 – 5,35%, karbohidrat 2,45 – 5,6%, abu 0,42 – 0,80, etanol 0,72% dengan pH asam. kefir susu kambing memiliki konsentrasi laktosa lebih rendah 0,2-0,5% dari kandungan laktosa susu sapi. Serta mengangdung berbagai jenis mikroorganisme antara lain BAL dan ragi yang ada dalam bibit kefir sangat bervariasi dengan jumlah sekitar 6.4 x 104 hingga 8.5 x 108 dan 1.5 x 105 hingga 3.7 x 108 cfu/ml. Jumlah mikroba pada kefir tersebut telah memenuhi standart sebagai pangan fungsional.
Kajian Ilmiah Sifat Fungsional dan Pemanfaatan Rumput Laut Coklat Sargassum sp. Dibidang Pangan Husnita Komalasari; Ine Karni
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3112

Abstract

Sargassum sp. is a seaweed that belongs to the brown seaweed which is commonly found in Indonesian. This seaweed can be utilized in various industrial fields including in the food and health sectors. This study aims to determine the functional properties and utilization of Sargassum sp. in the food sector. The method of this research is literature studies from various sources such as Google Scholar, Science Direct, Pubmed and Research Gate and other. The selection of cited literature has gone through a screening process based on inclusion, special and exclusion criteria. In the health sector, Sargassum sp. has been widely used because of the content of functional compounds including alkaloids, phenolics, pigments, steroids and terpenoids, as well as fucosterols. These functional compounds have various health benefits such as antibiotics, anti-inflammatories, anti-obesity, anti-cancer, antioxidants, as well as lowering cholesterol, blood sugar and blood pressure. Meanwhile, in the food sector, Sargassum sp. can be used as a stabilizer, emulsifier, thickening and gelling agent. This is because Sargassum sp. has alginate content of 20-27%. Alginate is a polymer compound that is colloidal, forms a gel and is hydrophilic. Alginate is also known to have the ability to bind to polyvalent compounds which have better viscosity with better gel strength. Based on the literature review data that has been carried out, it is known that Sargassum sp. has a wide range of functional compound content that is beneficial to health and has various benefits in the food sector.
Co-Authors Husnita Komalasari