Review: The Nutritional, Organoleptical and Microbiological Properties Quality of Goat's Milk Kefir
Keywords:
Fermentation, Goat milk, Kefir, Quality
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.
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Halim, C. N., & Zubaidah, E. (2013). Studi kemampuan probiotik isolat bakteri asam laktat penghasil eksopolisakarida tinggi asal sawi asin (Brassica juncea). Jurnal Pangan Dan Agroindustri, 1(1), 129–137.
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Harun-ur-Rashid, M., Togo, K., Ueda, M., & Miyamoto, T. (2007). Probiotic characteristics of lactic acid bacteria isolated from traditional fermented milk “Dahi” in Bangladesh. Pakistan J. Nutr, 6, 647–652.
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Published
2023-07-28
How to Cite
Karni, I. (2023). Review: The Nutritional, Organoleptical and Microbiological Properties Quality of Goat’s Milk Kefir. Jurnal Teknologi Dan Mutu Pangan, 2(1), 29-44. https://doi.org/https://doi.org/10.30812/jtmp.v2i1.3060
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Articles
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