Chemical Composition and Sensory Characteristics of Skimmed Milk Kefir Sensory on Variation of Concentration of Light Coconut Extract (Cocos Nucifera L.)
DOI:
10.29303/jppipa.v10i9.9175Published:
2024-09-30Issue:
Vol. 10 No. 9 (2024): September : In ProgressKeywords:
Kefir, Light coconut extract, Skimmed milkResearch Articles
Downloads
How to Cite
Downloads
Metrics
Abstract
Kefir is a fermented milk product that is processed through fermentation of kefir granules. The objectives of this study are: 1. To analyse the effect of young coconut extract concentration on total microbes, ethanol and pH value of skimmed milk kefir. 2. To analyse the sensory test results of skimmed milk kefir with young coconut extract concentration. The method used in this research is Completely Randomised Design (CRD) with the treatment of variations in the percentage of skimmed milk and young coconut extract, namely: 100% skimmed milk: 0% young coconut extract; 95% skimmed milk: 5% young coconut extract; 90% skimmed milk: 10% young coconut extract; 85% skimmed milk: 15% young coconut extract; 80% skimmed milk: 20% young coconut extract with 3 repetitions and obtained 15 experimental units. The data obtained were analysed by ANOVA (Analysis of Variant). The results showed that increasing the concentration of young coconut extract increased the total number of microbes. Total microbes ranged from 1.48 x 10⁸ to 2.17 x 10¹⁰. Increasing the extract concentration from 15% to 20% increased the alcohol content from 0.07% to 0.20. Increasing the concentration of young coconut extract also significantly decreased the pH value of kefir after fermentation, with the lowest pH value (3.18) at 20% concentration. The concentration of young coconut extract in skimmed milk kefir significantly affected colour, texture and taste.
References
Andarti, I. Y., & Wardani, A. K. (2015). Pengaruh Lama Fermentasi Terhadap Karakteristik Kimia, Mikrobiologi, dan Organoleptik Miso Kedelai Hitam (Glycine max (L). Jurnal Pangan Dan Agroindustri, 3(3), 889–898. https://jpa.ub.ac.id/index.php/jpa/article/view/211/217
Barus, E. P. B., Rizqiati, H., & Bintoro, V. P. (2019). Total Bakteri Asam Laktat , Nilai pH , Total Padatan Terlarut, dan Sifat Organoleptik Cocofir dengan Lama Fermentasi yang Berbeda. Jurnal Teknologi Pangan, 3(2), 247–252. https://doi.org/https://doi.org/10.14710/jtp.2019.23871
Dante, L. J. C., Suter, I. K., & Darmayanti, L. P. T. (2017). Pengaruh konsentrasi sukrosa terhadap karakteristikyoghurt dari kulit pisang kapok (Musa paradisiaca formatypica) dn Kacang Hijau (Phaseolus radiatus L.). Jurnal Itepa: Ilmu Dan Teknologi Pangan, 5(2), 74–84. https://ojs.unud.ac.id/index.php/itepa/article/view/27502
Ginting, S. O., Bintoro, V. priyo, & Rizqiati, H. (2019). Analisis Total BAL, Total Padatan Terlarut, Kadar Alkohol, dan Mutu Hedonik pada Kefir Susu Sapi dengan Variasi Konsentrasi Sari Buah Naga Merah (Hylocereus polyrhizus). Jurnal Teknologi Pangan, 3(1), 104–109. https://doi.org/https://doi.org/10.14710/jtp.2019.23017
Insani, H., Rizqiati, H., & Pratama, Y. (2018). Pengaruh Variasi Sukrosa Terhadap Total Khamir, Total Padatan Terlarut, Kadar Alkohol dan Muty Hedonik pada Water Kefir Buah Naga Merah (Hyloreceus polyrhizus). Jurnal Teknologi Pangan, 2(2), 90–95. https://doi.org/https://doi.org/10.14710/jtp.2018.20643
Isma, K., & Fitriani, S. (2020). Karakteristik Selai Lembaran Dari Daging Kelapa Muda Dan Ubi Jalar Ungu. Jurnal Sagu, 19(2), 39–47. https://doi.org/10.31258/sagu.v19i2.7880
Jannah, A. M., Legowo, A. M., Pramono, Y. B., Al-baarri, A. N., & Abduh, S. B. M. (2014). Total Bakteri Asam Laktat , pH , Keasaman , Citarasa dan Kesukaan Yogurt Drink dengan Penambahan Ekstrak Buah Belimbing. Jurnal Aplikasi Teknologi Pangan, 3(2), 7–11. https://jatp.ift.or.id/index.php/jatp/article/view/36/15
Julianto, B., Rossi, E., & Yusmarini. (2016). Chemical and Microbiology Characteristics of Kefir. Jom Faperta, 3(1), 1–9. https://media.neliti.com/media/publications/188698-ID-karakteristik-kimiawi-dan-mikrobiologi-k.pdf
Kinteki, G. A., Rizqiati, H., & Hintono, A. (2019). Pengaruh Lama Fermentasi Kefir Susu Kambing Terhadap Mutu Hedonik, Total Bakteri Asam Laktat (BAL), Total Khamir dan pH. Jurnal Teknologi Pangan, 3(1), 42–50. https://doi.org/10.14710/jtp.2019.20685
Liputo, S. A., Ingga, F., & Lasindrang, M. (2019). Pengaruh penambahan susu skim pada pembuatan kefir berbahan dasar susu jagung manis (Zea mays L.). Jambura Journal of Food Technology, 1(1), 12–26. https://doi.org/https://doi.org/10.37905/jjft.v1i1.8365
Martharini, D., & Indratiningsih, I. (2017). Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca). Agritech, 37(1), 22–29. https://doi.org/10.22146/agritech.17002
Muizuddin, M., & Zubaidah, E. (2015). Studi aktivtas antibakteri kefir teh daun sirsak(Annona muricata) dari berbagai merk teh daun sirsak di pasaran. Jurnal Pangan Dan Agroindustri, 3(4), 1662–1672. https://jpa.ub.ac.id/index.php/jpa/article/view/292/302
Prasetyo, A., & Rahayu, M. (2021). Potensi Konsumsi Kelapa Muda (Cocos nucifera L.) pada Orang Sehat dalam Meningkatkan Nafsu Makan dan Berat Badan. Jurnal Kedokteran Dan Kesehatan, 17(1), 58. https://doi.org/10.24853/jkk.17.1.58-65
Pratiwi, D. R., Wening, S., Nazri, E., & Yenni, Y. (2021). Penggunaan Alkohol dan Sodium Hipoklorit sebagai Sterilan Tunggal untuk Sterilisasi Eksplan Kelapa Sawit. Jurnal Penelitian Kelapa Sawit, 29(1), 1–10. https://doi.org/10.22302/iopri.jur.jpks.v29i1.120
Rohman, A. R., Dwiloka, B., & Rizqiati, H. (2019). Pengaruh Lama Fermentasi Terhadap Total Asam, Total Bakteri Asam Laktat, Total Khamir dan Mutu Hedonik Kefir Air Kelapa Hijau (Cocos nucifera). Jurnal Teknologi Pangan, 3(1), 127–133. https://doi.org/10.14710/jtp.2019.23281
Setioningsih, E., Setyaningsih, R., & Susilowati, A. (2004). Pembuatan Minuman Probiotik dari Susu Kedelai dengan Inokulum Lactobacillus casei, Lactobacillus plantarum, dan Lactobacillus acidophilus. Bioteknologi, 1(1), 1–6. https://doi.org/10.13057/biotek/c010101
Tania, M., & Parhusip, A. J. N. (2022). Studi Literatur Perbandingan Mutu Mikrobiologis dan Fisikokimia Minuman Fermentasi Kefir dari Beberapa Jenis Susu. Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health), 4(1), 25-36. Jurnal Teknologi Pangan Dan Kesehatan, 4(1), 25–36. https://doi.org/https://doi.org/10.36441/jtepakes.v4i1.855
Yelnetty, A., Maaruf, W., Hadju, R., & Rembet, D. (2023). Pengaruh penggunaan jambu biji merah terhadap pH, Total bakteri Asam Laktat, kadar alkohol dan viskositas kefir. Zootec, 43(1), 110–117. https://ejournal.unsrat.ac.id/v3/index.php/zootek/article/view/48608/42885
Author Biographies
Yoakhim Yafet Engelhard Oessoe, Program Studi Teknologi Pangan, Fakultas pertanian Universitas Sam Ratulangi
Lucia Cecilia Mandey, Department of Food Technology, Faculty of Agriculture, Sam Ratulangi University, Sam Ratulangi University
Cecillia Angela Fernandez, Department of Food Technology, Faculty of Agriculture, Sam Ratulangi University, Sam Ratulangi University
License
Copyright (c) 2024 Yoakhim Yafet Engelhard Oessoe, Lucia Cecilia Mandey, Cecillia Angela Fernandez
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, 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 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- 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 acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- 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).
