Pengaruh Konsentrasi Starter Terhadap Kadar Alkohol, pH, dan Total Asam Tertitrasi (Tat) Whey Kefir
Keywords:
Alcohol, Kefir, pH, Total Titrated Acid, WheyAbstract
Whey is a liquid produced from the separation of curd that its utilization is still very limited, so it can cause environmental pollution. The purpose of this study was to determine the effect of starter concentration on alcohol, pH, and total titrated acids in whey kefir. Pasteurized whey was added starter with concentration of 5, 7, and 9% (w/v) then incubated at 20°C for 24 hours. The research method used was Completely Randomized Design (CRD) with 3 treatments and 3 replications. The treatment used was cow milk added 5% starter as control (T0), whey added starter 5% (T1), whey added starter 7% (T2), and whey added starter 9% (T3). The data were analyzed using Analysis of Variance (ANOVA) and continued by Duncan Multiple Range Test (DMRT). The results showed that the higher starter concentration, the higher the alcohol content and tend to increase the total value of titrated acids (TTA).Â
Downloads
References
Abubakar, E. Dyah, H. Lengkey, dan D.S. Soetardjo. 2000. Kajian tentang dosis starter dan lama fermentasi terhadap mutu kefir. Seminar Nasional Peternakan dan Veteriner. Bogor.
Adesokan, I.A., B.B. Odetoyinbo, Y.A. Ekanola, R.E. Avanrenren, and S. Fakorede. 2011. Production of Nigerian nono using lactic starter cultures. Pakistan Journal Nutrition. 10(3): 203-207.
Afriani. 2010. Pengaruh penggunaan starter bakteri asam laktat Lactobacillus plantarum dan Lactobacillus fermentum terhadap total bakteri asam laktat, kadar asam dan nilai pH dadih susu sapi. Jurnal Ilmu-Ilmu Peternakan. 13 (6): 279-285.
Codex. 2003. Codex Standard for Fermented Milks: Codex STAN 243. FAO/WHO Food Standards (US): Codex Alimentarius Commission.
El-Mirza D.M. dan S. Mulyani. 2013. Produksi alkohol dari hasil samping pembuatan keju (whey) yang disubtitusi dengan limbah cair tapioka yang difermentasi oleh S. cerevisiae. Indonesian Food Technologi Community. 2(2): 80-86.
Farnworth, E.R. 2003. Handbook of Fermented Functional Foods. CRC Press. New York.
Guimaraes P.M.R., J.A. Teixeira, L. Domingues. 2010. Fermentation of lactose to bio-ethanol by yeast as part of intregated solution for the valorisation of cheese whey. Journal Elsevier. 28(1): 375-384.
Handayani, R.M. 2004. Pemanfaatan Whey untuk Produk Nata de Whey (Kajian Konsentrasi Starter dan Lama Inkubasi. Universitas Muhammadiyah Malang. Malang.
Hofvendahl, K. and B.H. Haegerdal. 2000. Factors affecting the fermentative lactic acid production from renewable resources. Enzyme and Microbial Technology. 26(1): 87-107.
Larasati, T, J. Kusnadi, dan E. Widyastuti. 2016. Pemanfaatan whey dalam pembuatan caspian sea yoghurt dengan menggunakan isolat Lactobacillus cremoris dan Acetobacter orientalis. Jurnal Pangan dan Agroindustri. 4(1): 201-210.
Laryska, N. dan T. Nurhajati. 2013. Peningkatan kadar lemak susu sapi perah dengan pemberian pakan konsentrat komersial dibandingkan dengan ampas tahu. Jurnal Agroveteriner. 1(2): 79-87.
Lengkey, H.A.W., J.A. Siwi, and R.L. Balia. 2013. The effect of various starter dosages on kefir quality. Lucrari Stiintiface Seria Zootehnie. 59(1): 113-117.
Londero, A., R. Quinta, A.G. Abraham, R. Sereno, G.D. Antoni, and G.L. Garrote. 2011. Inhibitory activity of cheese whey fermented whey with kefir grains. Journal of Food Protection. 74(1): 94-100.
Maduiera, A.R., Pereira, A.M.P. Gomes, M.F. Pintado and Malcata.F.X. 2017. Bovine whey proteins overview on their main biological properties. Food Research International. 40(1): 1197-1211.
Maryana, D. 2014. Pengaruh Penambahan Sukrosa Terhadap Jumlah Bakteri dan Keasaman Whey Fermentasi dengan Kombinasi Lactobacillus plantarum dan Lactobacillus acidophilus. Skripsi. Universitas Hasanuddin. Makassar.
Nihayah, I. 2014. Pengaruh Konsentrasi Starter Terhadap Kualitas Kefir Susu Sapi dan Pemanfaatannya Sebagai Penurun Kadar Kolestrol Darah Mencit. Skripsi. Universitas Islam Negeri Maulana Malik Ibrahim. Malang.
Purbasari, A., H.D.R. Agustinus, dan S. Wasito. 2013. Pengaruh konsentrasi biji kefir dan waktu fermentasi terhadap viskositas dan penilaian organoleptik kefir susu kambing. Jurnal Ilmiah Peternakan. 1(3): 1021-1029.
Purnomo, H. and L.D. Muslimin. 2012. Chemical characteristic of pasteurised goat milk kefir prepared using different ammount of Indonesian kefir grains and incubation time. Food Research International. 19(1): 791-794.
Rosiana, E, Nurliana, and T.T.R. Armansyah. 2013. Lactic acid level and acidity of kefir goat milk fermented by various sugar addition and different time of incubation. Jurnal Medika Veterinaria. 7(2): 87-90.
Satria, A.V. dan Wildian. 2013. Rancang bangun alat ukur kadar alkohol pada cairan menggunakan sensor MQ-3 berbasir mikro kontroler Jurnal Fisika Universitas Andalas Padang. 2(1): 13-19.
Standarisasi Badan Nasional. 2009. SNI 01-2981-2006 Yoghurt. Badan Standarisasi Nasional. Jakarta.
Stepaniak, L. and A. Fetlinski. 2002. Kefir, Encyclopedia of Dairy Science. Maryland. Academic Press. USA.
Usmiati, S. 2007. Kefir susu fermentasi dengan rasa menyegarkan. Warta Penelitian dan Pengembangan Pascapanen Pertanian. 29(2): 12-13.
Widodo. 2003. Bioteknologi Industri Susu. Lacticia Press. Yogyakarta.
Winarno, F.G. dan I.E. Fernandez. 2007. Susu dan produk fermentasinya. M-BRIO Press. Bogor.
Yusriyah, N.H., and R. Agustini. 2014. The effect of fermentation and concentration of kefir grains of quality of cow’s milk kefir. Journal of Chemistry. 3(2): 1-5.
