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.
References
Ago, A. Y., Wirawan, W., & Santosa, B. (2014). Pembuatan yoghurt dari kulit pisang ambon serta analisa kelayakan usah (pengaruh jenis dan konsentrasi bahan penstabil). Fakultas Pertanian, 2(2).
Al‐Saadi, J. S., Shaker, K. A., & Ustunol, Z. (2014). Effect of heat and transglutaminase on solubility of goat milk protein‐based films. International Journal of Dairy Technology, 67(3), 420–426.
Amigo, L., & FONTECHA, J. (2011). Goat Milk. Encyclopedia of Dairy Sciences, Ed. Elsevier.
Arslan, S. (2015). A review: chemical, microbiological and nutritional characteristics of kefir. CyTA-Journal of Food, 13(3), 340–345.
Askar, S., & Sugiarto, D. (2005). Uji Kimiawi dan Organoleptik sebagai uji mutu Yoghurt. Prosiding Temu Teknis Nasional Tenaga Fungsional Pertanian.
Ballabio, C., Chessa, S., Rignanese, D., Gigliotti, C., Pagnacco, G., Terracciano, L., … Caroli, A. M. (2011). Goat milk allergenicity as a function of αS1-casein genetic polymorphism. Journal of Dairy Science, 94(2), 998–1004.
Balthazar, C. F., Pimentel, T. C., Ferrão, L. L., Almada, C. N., Santillo, A., Albenzio, M., … Silva, M. C. (2017). Sheep milk: Physicochemical characteristics and relevance for functional food development. Comprehensive Reviews in Food Science and Food Safety, 16(2), 247–262.
Chen, M.-J., Liu, J.-R., Lin, C.-W., & Yeh, Y.-T. (2005). Study of the microbial and chemical properties of goat milk kefir produced by inoculation with Taiwanese kefir grains. Asian-Australasian Journal of Animal Sciences, 18(5), 711–715.
Civille, G. V., & Carr, B. T. (2015). Sensory evaluation techniques. CRC press.
Clark, S., & García, M. B. M. (2017). A 100-year review: Advances in goat milk research. Journal of Dairy Science, 100(12), 10026–10044.
Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., … Settanni, L. (2016). Characterization of kefir-like beverages produced from vegetable juices. LWT-Food Science and Technology, 66, 572–581.
de Assis, P. O. A., Guerra, G. C. B., de Souza Araújo, D. F., de Araújo Júnior, R. F., Machado, T. A. D. G., de Araújo, A. A., … do Egypto, R. de C. R. (2016). Intestinal anti-inflammatory activity of goat milk and goat yoghurt in the acetic acid model of rat colitis. International Dairy Journal, 56, 45–54.
De Greef, E., Hauser, B., Devreker, T., Veereman-Wauters, G., & Vandenplas, Y. (2012). Diagnosis and management of cow’s milk protein allergy in infants. World Journal of Pediatrics, 8, 19–24.
Denney, A. S., & Tewksbury, R. (2013). How to write a literature review. Journal of Criminal Justice Education, 24(2), 218–234.
Dertli, E., & Çon, A. H. (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology, 85, 151–157.
Diosma, G., Romanin, D. E., Rey-Burusco, M. F., Londero, A., & Garrote, G. L. (2014). Yeasts from kefir grains: isolation, identification, and probiotic characterization. World Journal of Microbiology and Biotechnology, 30, 43–53.
Egea, M. B., Santos, D. C. dos, Oliveira Filho, J. G. de, Ores, J. da C., Takeuchi, K. P., & Lemes, A. C. (2022). A review of nondairy kefir products: their characteristics and potential human health benefits. Critical Reviews in Food Science and Nutrition, 62(6), 1536–1552.
El-Hatmi, H., Jrad, Z., Salhi, I., Aguibi, A., Nadri, A., & Khorchani, T. (2015). Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk. Mljekarstvo/Dairy, 65(3).
Faostat, F. A. O. (2018). Available online: http://faostat3. fao. org/home. E (Accessed on 2 January 2015).
Farag, M. A., Jomaa, S. A., Abd El-Wahed, A., & R. El-Seedi, H. (2020). The many faces of kefir fermented dairy products: Quality characteristics, flavour chemistry, nutritional value, health benefits, and safety. Nutrients, 12(2), 346.
Febrisiantosa, A., Purwanto, B. P., Arief, I. I., & Widyastuti, Y. (2013). Physical, chemical and microbiological characteristics of whey kefir and its angiotensin converting enzyme (ACE) inhibitory activity. Jurnal Teknologi Dan Industri Pangan, 24(2), 147–153.
Filannino, P., Azzi, L., Cavoski, I., Vincentini, O., Rizzello, C. G., Gobbetti, M., & Di Cagno, R. (2013). Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation. International Journal of Food Microbiology, 163(2–3), 184–192.
Gamba, R. R., Yamamoto, S., Abdel-Hamid, M., Sasaki, T., Michihata, T., Koyanagi, T., & Enomoto, T. (2020). Chemical, microbiological, and functional characterization of kefir produced from cow’s milk and soy milk. International Journal of Microbiology, 2020.
Gao, J., Gu, F., He, J., Xiao, J., Chen, Q., Ruan, H., & He, G. (2013). Metagenome analysis of bacterial diversity in Tibetan kefir grains. European Food Research and Technology, 236, 549–556.
Garofalo, C., Osimani, A., Milanović, V., Aquilanti, L., De Filippis, F., Stellato, G., … Ercolini, D. (2015). Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiology, 49, 123–133.
Garrote, G. L., Abraham, A. G., & De Antoni, G. L. (2001). Chemical and microbiological characterisation of kefir grains. Journal of Dairy Research, 68(4), 639–652.
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.
Hanum, Z., & Fitri, C. A. (2021). Kefir Susu Kambing dengan Penambahan Ekstrak Etanol Kembang Telang (Clitoria ternatea) Berpotensi Kuat sebagai Antioksidan dan Antibakteri. Jurnal Veteriner, 22(3).
Hardiansyah, A. (2020). Identifikasi nilai gizi dan potensi manfaat kefir susu kambing Kaligesing. Journal of Nutrition College, 9(3), 208–214.
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.
Haryadi, N. (n.d.). Sugito. 2013. Nilai pH dan jumlah bakteri asam laktat kefir susu kambing setelah difermentasi dengan penambahan gula dengan lama inkubasi yang berbeda. Jurnal Medika Veterinaria, 7(1), 4–7.
Hidayat, I. R., Kusrahayu, K., & Mulyani, S. (2013). Total bakteri asam laktat, nilai pH dan sifat organoleptik drink yoghurt dari susu sapi yang diperkaya dengan ekstrak buah mangga. Animal Agriculture Journal, 2(1), 160–167.
Kalyan, S., Meena, S., Kapila, S., Sowmya, K., & Kumar, R. (2018). Evaluation of goat milk fat and goat milk casein fraction for anti-hypercholesterolaemic and antioxidative properties in hypercholesterolaemic rats. International Dairy Journal, 84, 23–27.
Kemp, S. E., Hollowood, T., & Hort, J. (2013). Sensory evaluation: A practical handbook. Sensory Evaluation: A Practical Handbook. https://doi.org/10.1002/9781118688076
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.
Korsak, N., Taminiau, B., Leclercq, M., Nezer, C., Crevecoeur, S., Ferauche, C., … Daube, G. (2015). Evaluation of the microbiota of kefir samples using metagenetic analysis targeting the 16S and 26S ribosomal DNA fragments. Journal of Dairy Science, 98(6), 3684–3689.
Laureys, D., Cnockaert, M., De Vuyst, L., & Vandamme, P. (2016). Bifidobacterium aquikefiri sp. nov., isolated from water kefir. International Journal of Systematic and Evolutionary Microbiology, 66(3), 1281–1286.
Leite, A. M. O., Leite, D. C. A., Del Aguila, E. M., Alvares, T. S., Peixoto, R. S., Miguel, M. A. L., … Paschoalin, V. M. F. (2013). Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes. Journal of Dairy Science, 96(7), 4149–4159.
Lindawati, S. A., Sriyani, N. L. P., Hartawan, M., & Suranjaya, I. G. (2015). Study mikrobiologis kefir dengan waktu simpan berbeda. Majalah Ilmiah Peternakan, 18(3), 95–99.
Marsh, A. J., O’Sullivan, O., Hill, C., Ross, R. P., & Cotter, P. D. (2013). Sequence-based analysis of the microbial composition of water kefir from multiple sources. FEMS Microbiology Letters, 348(1), 79–85.
Midayanto, D. N., & Yuwono, S. S. (2014). Penentuan Atribut Mutu Tekstur Tahu Untuk Direkomendasikan Sebagai Syarat Tambahan Dalam Standar Nasional Indonesia [in Press Oktober 2014]. Jurnal Pangan Dan Agroindustri, 2(4).
Mubin, M. F., & Zubaidah, E. (2016). STUDI PEMBUATAN KEFIR NIRA SIWALAN (Borassus flabellifer L.)(PENGARUH PENGENCERAN NIRA SIWALAN DAN METODE INKUBASI)[IN PRESS JANUARI 2016]. Jurnal Pangan Dan Agroindustri, 4(1).
Mukdsi, M. C. A., Haro, C., González, S. N., & Medina, R. B. (2013). Functional goat milk cheese with feruloyl esterase activity. Journal of Functional Foods, 5(2), 801–809.
Nalbantoglu, U., Cakar, A., Dogan, H., Abaci, N., Ustek, D., Sayood, K., & Can, H. (2014). Metagenomic analysis of the microbial community in kefir grains. Food Microbiology, 41, 42–51.
Nurwantoro, N., Susanti, S., & Rizqiati, H. (2020). RENDEMEN, KADAR ABU, KADAR LEMAK, DAN TOTAL KHAMIR KEFIR BUBUK SUSU KAMBING DENGAN METODE PENGERINGAN YANG BERBEDA. In Prosiding Seminar Nasional LPPM Unsoed (Vol. 9).
Puerari, C., Magalhães, K. T., & Schwan, R. F. (2012). New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis. Food Research International, 48(2), 634–640.
Pulina, G., Milán, M. J., Lavín, M. P., Theodoridis, A., Morin, E., Capote, J., … Caja, G. (2018). Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors. Journal of Dairy Science, 101(8), 6715–6729.
Randazzo, W., Corona, O., Guarcello, R., Francesca, N., Germanà, M. A., Erten, H., … Settanni, L. (2016). Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms. Food Microbiology, 54. https://doi.org/10.1016/j.fm.2015.10.018
Rismawati, F., & Afrianti, L. H. (2016). PENGARUH PERBANDINGAN AIR DENGAN BUAH SALAK DAN KONSENTRASI PENSTABIL TERHADAP KARAKTERISTIK MINUMAN SARI BUAH SALAK BONGKOK (Salacca edulis, Reinw. Fakultas Teknik Unpas.
Rossi, E., Hamzah, F., & Febriyani, F. (2016). Perbandingan susu kambing dan susu kedelai dalam pembuatan kefir. Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 18(1), 13–20.
Rusdhi, A., Julianti, E., & Tafsin, M. (2021). Microbiological and organoleptic test of kefir from the balance of goat milk and cow milk with different fermentation time. In IOP Conference Series: Earth and Environmental Science (Vol. 782, p. 22076). IOP Publishing.
Sabahelkhier, M., Faten, M., & Omer, F. I. (2012). Comparative determination of biochemical constituents between animals (goat, sheep, cow and camel) milk with human milk. Res J Recent Sci, 2277, 2502.
Setyawardani, T., Rahardjo, A. H. D., Sulistyowati, M., & Wasito, S. (2014). Physiochemical and organoleptic features of goat milk kefir made of different kefir grain concentration on controlled fermentation. Animal Production, 16(1).
Sheridan, M. A., Peverill, M., Finn, A. S., & McLaughlin, K. A. (2017). Dimensions of childhood adversity have distinct associations with neural systems underlying executive functioning. Development and Psychopathology, 29(5), 1777–1794.
Sitepu, Y. E., & Harun, N. (2013). Penambahan gula kelapa dan lama fermentasi terhadap kualitas susu fermentasi kacang merah (Phaesolus vulgaris L.).
Sonu, K. S., & Basavaprabhu, H. N. (2020). Compositional and therapeutic signatures of goat milk: A review. Int. J. Chem. Stud, 8, 1013–1019.
Stella, K. M. (2019). Pengaruh varietas dan lama fermentasi terhadap kualitas kefir susu kacang tanah (Arachis hypogaea). BiSTeK Pertanian, 6(1).
Stone, H., Bleibaum, R. N., & Thomas, H. A. (2020). Sensory evaluation practices. Academic press.
Sulmiyati, N. S. S., Fahrodi, D. U., & Ratmawati Malaka, F. (2018). Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi. Jurnal Veteriner Juni, 19(2), 263–268.
Sulmiyati, S., Said, N. S., Fahrodi, D. U., Malaka, R., & Maruddin, F. (2019). The physicochemical, microbiology, and sensory characteristics of kefir goat milk with different levels of kefir grain. Tropical Animal Science Journal, 42(2), 152–158.
Susiwi, S. (2009). Penilaian organoleptik. Universitas Pendidikan Indonesia. Bandung.
Taylor, M. W., & MacGibbon, A. K. H. (2011). General characteristics. Milk Lipids. Encyclopedia of Dairy Sciences/Edited by Fucuay, JW, Fox, PF, and McSweeney PLH Elsevier, 3, 649–654.
Temiz, H., & Kezer, G. (2015). Effects of fat replacers on physicochemical, microbial and sensorial properties of kefir made using mixture of cow and goat’s milk. Journal of Food Processing and Preservation, 39(6), 1421–1430.
Trachoo, N. (2002). Yogurt: The fermented milk. Songklanakarin Journal of Science and Technology, 24(4), 727–738.
Tratnik, L., BOŽANIĆ, R., Herceg, Z., & Drgalić, I. D. A. (2006). The quality of plain and supplemented kefir from goat’s and cow’s milk. International Journal of Dairy Technology, 59(1), 40–46.
Turker, G., Kizilkaya, B., & Cevik, N. (2013). The mineral composition of kefir produced from goat and cow milk. Journal of Food, Agriculture & Environment, 11(2), 62–65.
Vardjan, T., Lorbeg, P. M., Rogelj, I., & Majhenič, A. Č. (2013). Characterization and stability of lactobacilli and yeast microbiota in kefir grains. Journal of Dairy Science, 96(5), 2729–2736.
Viana, R. O., Magalhães-Guedes, K. T., Braga, R. A., Dias, D. R., & Schwan, R. F. (2017). Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis. Brazilian Journal of Microbiology, 48, 592–601.
Wang, H., & Guo, M. (2023). Microbiological profiles, physiochemical properties and volatile compounds of goat milk kefir fermented by reconstituted kefir grains. LWT, 114943.
Winarno, F. G. (2002). Flavor bagi industri pangan. Cetakan-1. M-Brio Press. Bogor.
Witthuhn, R. C., Schoeman, T., & Britz, T. J. (2004). Isolation and characterization of the microbial population of different South African kefir grains. International Journal of Dairy Technology, 57(1), 33–37.
Wojtowski, J., DANKOW, R., Skrzypek, R., & Fahr, R.-D. (2003). The fatty acid profile in kefirs from sheep, goat and cow milk. Milchwissenschaft, 58(11–12), 633–636.
Yokoi, H., Watanabe, T., Fujii, Y., Mukai, T., Toba, T., & Adachi, S. (1991). Some taxonomical characteristics of encapsulated Lactobacillus sp. KPB-167B isolated from kefir grains and characterization of its extracellular polysaccharide. International Journal of Food Microbiology, 13(4), 257–264.
Yusriyah, N. H., & Agustini, R. (2014). Pengaruh waktu fermentasi dan konsentrasi bibit kefir terhadap mutu kefir susu sapi (The effect of fermentation and concentration of kefir grains of quality of cow’s milk kefir). UNESA Journal of Chemistry, 3, 53–57.
Yusuf, D., Nuraida, L., Dewanti-Hariyadi, R., & Hunaefi, D. (2020). Lactic acid bacteria and yeasts from Indonesian kefir grains and their growth interaction. Asian J Microbiol Biotechnol Environ Sci, 22(1), 44–49.
Zanirati, D. F., Abatemarco Jr, M., de Cicco Sandes, S. H., Nicoli, J. R., Nunes, Á. C., & Neumann, E. (2015). Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe, 32, 70–76.
Zhou, J., Liu, X., Jiang, H., & Dong, M. (2009). Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis. Food Microbiology, 26(8), 770–775.
Al‐Saadi, J. S., Shaker, K. A., & Ustunol, Z. (2014). Effect of heat and transglutaminase on solubility of goat milk protein‐based films. International Journal of Dairy Technology, 67(3), 420–426.
Amigo, L., & FONTECHA, J. (2011). Goat Milk. Encyclopedia of Dairy Sciences, Ed. Elsevier.
Arslan, S. (2015). A review: chemical, microbiological and nutritional characteristics of kefir. CyTA-Journal of Food, 13(3), 340–345.
Askar, S., & Sugiarto, D. (2005). Uji Kimiawi dan Organoleptik sebagai uji mutu Yoghurt. Prosiding Temu Teknis Nasional Tenaga Fungsional Pertanian.
Ballabio, C., Chessa, S., Rignanese, D., Gigliotti, C., Pagnacco, G., Terracciano, L., … Caroli, A. M. (2011). Goat milk allergenicity as a function of αS1-casein genetic polymorphism. Journal of Dairy Science, 94(2), 998–1004.
Balthazar, C. F., Pimentel, T. C., Ferrão, L. L., Almada, C. N., Santillo, A., Albenzio, M., … Silva, M. C. (2017). Sheep milk: Physicochemical characteristics and relevance for functional food development. Comprehensive Reviews in Food Science and Food Safety, 16(2), 247–262.
Chen, M.-J., Liu, J.-R., Lin, C.-W., & Yeh, Y.-T. (2005). Study of the microbial and chemical properties of goat milk kefir produced by inoculation with Taiwanese kefir grains. Asian-Australasian Journal of Animal Sciences, 18(5), 711–715.
Civille, G. V., & Carr, B. T. (2015). Sensory evaluation techniques. CRC press.
Clark, S., & García, M. B. M. (2017). A 100-year review: Advances in goat milk research. Journal of Dairy Science, 100(12), 10026–10044.
Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., … Settanni, L. (2016). Characterization of kefir-like beverages produced from vegetable juices. LWT-Food Science and Technology, 66, 572–581.
de Assis, P. O. A., Guerra, G. C. B., de Souza Araújo, D. F., de Araújo Júnior, R. F., Machado, T. A. D. G., de Araújo, A. A., … do Egypto, R. de C. R. (2016). Intestinal anti-inflammatory activity of goat milk and goat yoghurt in the acetic acid model of rat colitis. International Dairy Journal, 56, 45–54.
De Greef, E., Hauser, B., Devreker, T., Veereman-Wauters, G., & Vandenplas, Y. (2012). Diagnosis and management of cow’s milk protein allergy in infants. World Journal of Pediatrics, 8, 19–24.
Denney, A. S., & Tewksbury, R. (2013). How to write a literature review. Journal of Criminal Justice Education, 24(2), 218–234.
Dertli, E., & Çon, A. H. (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology, 85, 151–157.
Diosma, G., Romanin, D. E., Rey-Burusco, M. F., Londero, A., & Garrote, G. L. (2014). Yeasts from kefir grains: isolation, identification, and probiotic characterization. World Journal of Microbiology and Biotechnology, 30, 43–53.
Egea, M. B., Santos, D. C. dos, Oliveira Filho, J. G. de, Ores, J. da C., Takeuchi, K. P., & Lemes, A. C. (2022). A review of nondairy kefir products: their characteristics and potential human health benefits. Critical Reviews in Food Science and Nutrition, 62(6), 1536–1552.
El-Hatmi, H., Jrad, Z., Salhi, I., Aguibi, A., Nadri, A., & Khorchani, T. (2015). Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk. Mljekarstvo/Dairy, 65(3).
Faostat, F. A. O. (2018). Available online: http://faostat3. fao. org/home. E (Accessed on 2 January 2015).
Farag, M. A., Jomaa, S. A., Abd El-Wahed, A., & R. El-Seedi, H. (2020). The many faces of kefir fermented dairy products: Quality characteristics, flavour chemistry, nutritional value, health benefits, and safety. Nutrients, 12(2), 346.
Febrisiantosa, A., Purwanto, B. P., Arief, I. I., & Widyastuti, Y. (2013). Physical, chemical and microbiological characteristics of whey kefir and its angiotensin converting enzyme (ACE) inhibitory activity. Jurnal Teknologi Dan Industri Pangan, 24(2), 147–153.
Filannino, P., Azzi, L., Cavoski, I., Vincentini, O., Rizzello, C. G., Gobbetti, M., & Di Cagno, R. (2013). Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation. International Journal of Food Microbiology, 163(2–3), 184–192.
Gamba, R. R., Yamamoto, S., Abdel-Hamid, M., Sasaki, T., Michihata, T., Koyanagi, T., & Enomoto, T. (2020). Chemical, microbiological, and functional characterization of kefir produced from cow’s milk and soy milk. International Journal of Microbiology, 2020.
Gao, J., Gu, F., He, J., Xiao, J., Chen, Q., Ruan, H., & He, G. (2013). Metagenome analysis of bacterial diversity in Tibetan kefir grains. European Food Research and Technology, 236, 549–556.
Garofalo, C., Osimani, A., Milanović, V., Aquilanti, L., De Filippis, F., Stellato, G., … Ercolini, D. (2015). Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiology, 49, 123–133.
Garrote, G. L., Abraham, A. G., & De Antoni, G. L. (2001). Chemical and microbiological characterisation of kefir grains. Journal of Dairy Research, 68(4), 639–652.
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.
Hanum, Z., & Fitri, C. A. (2021). Kefir Susu Kambing dengan Penambahan Ekstrak Etanol Kembang Telang (Clitoria ternatea) Berpotensi Kuat sebagai Antioksidan dan Antibakteri. Jurnal Veteriner, 22(3).
Hardiansyah, A. (2020). Identifikasi nilai gizi dan potensi manfaat kefir susu kambing Kaligesing. Journal of Nutrition College, 9(3), 208–214.
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.
Haryadi, N. (n.d.). Sugito. 2013. Nilai pH dan jumlah bakteri asam laktat kefir susu kambing setelah difermentasi dengan penambahan gula dengan lama inkubasi yang berbeda. Jurnal Medika Veterinaria, 7(1), 4–7.
Hidayat, I. R., Kusrahayu, K., & Mulyani, S. (2013). Total bakteri asam laktat, nilai pH dan sifat organoleptik drink yoghurt dari susu sapi yang diperkaya dengan ekstrak buah mangga. Animal Agriculture Journal, 2(1), 160–167.
Kalyan, S., Meena, S., Kapila, S., Sowmya, K., & Kumar, R. (2018). Evaluation of goat milk fat and goat milk casein fraction for anti-hypercholesterolaemic and antioxidative properties in hypercholesterolaemic rats. International Dairy Journal, 84, 23–27.
Kemp, S. E., Hollowood, T., & Hort, J. (2013). Sensory evaluation: A practical handbook. Sensory Evaluation: A Practical Handbook. https://doi.org/10.1002/9781118688076
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.
Korsak, N., Taminiau, B., Leclercq, M., Nezer, C., Crevecoeur, S., Ferauche, C., … Daube, G. (2015). Evaluation of the microbiota of kefir samples using metagenetic analysis targeting the 16S and 26S ribosomal DNA fragments. Journal of Dairy Science, 98(6), 3684–3689.
Laureys, D., Cnockaert, M., De Vuyst, L., & Vandamme, P. (2016). Bifidobacterium aquikefiri sp. nov., isolated from water kefir. International Journal of Systematic and Evolutionary Microbiology, 66(3), 1281–1286.
Leite, A. M. O., Leite, D. C. A., Del Aguila, E. M., Alvares, T. S., Peixoto, R. S., Miguel, M. A. L., … Paschoalin, V. M. F. (2013). Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes. Journal of Dairy Science, 96(7), 4149–4159.
Lindawati, S. A., Sriyani, N. L. P., Hartawan, M., & Suranjaya, I. G. (2015). Study mikrobiologis kefir dengan waktu simpan berbeda. Majalah Ilmiah Peternakan, 18(3), 95–99.
Marsh, A. J., O’Sullivan, O., Hill, C., Ross, R. P., & Cotter, P. D. (2013). Sequence-based analysis of the microbial composition of water kefir from multiple sources. FEMS Microbiology Letters, 348(1), 79–85.
Midayanto, D. N., & Yuwono, S. S. (2014). Penentuan Atribut Mutu Tekstur Tahu Untuk Direkomendasikan Sebagai Syarat Tambahan Dalam Standar Nasional Indonesia [in Press Oktober 2014]. Jurnal Pangan Dan Agroindustri, 2(4).
Mubin, M. F., & Zubaidah, E. (2016). STUDI PEMBUATAN KEFIR NIRA SIWALAN (Borassus flabellifer L.)(PENGARUH PENGENCERAN NIRA SIWALAN DAN METODE INKUBASI)[IN PRESS JANUARI 2016]. Jurnal Pangan Dan Agroindustri, 4(1).
Mukdsi, M. C. A., Haro, C., González, S. N., & Medina, R. B. (2013). Functional goat milk cheese with feruloyl esterase activity. Journal of Functional Foods, 5(2), 801–809.
Nalbantoglu, U., Cakar, A., Dogan, H., Abaci, N., Ustek, D., Sayood, K., & Can, H. (2014). Metagenomic analysis of the microbial community in kefir grains. Food Microbiology, 41, 42–51.
Nurwantoro, N., Susanti, S., & Rizqiati, H. (2020). RENDEMEN, KADAR ABU, KADAR LEMAK, DAN TOTAL KHAMIR KEFIR BUBUK SUSU KAMBING DENGAN METODE PENGERINGAN YANG BERBEDA. In Prosiding Seminar Nasional LPPM Unsoed (Vol. 9).
Puerari, C., Magalhães, K. T., & Schwan, R. F. (2012). New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis. Food Research International, 48(2), 634–640.
Pulina, G., Milán, M. J., Lavín, M. P., Theodoridis, A., Morin, E., Capote, J., … Caja, G. (2018). Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors. Journal of Dairy Science, 101(8), 6715–6729.
Randazzo, W., Corona, O., Guarcello, R., Francesca, N., Germanà, M. A., Erten, H., … Settanni, L. (2016). Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms. Food Microbiology, 54. https://doi.org/10.1016/j.fm.2015.10.018
Rismawati, F., & Afrianti, L. H. (2016). PENGARUH PERBANDINGAN AIR DENGAN BUAH SALAK DAN KONSENTRASI PENSTABIL TERHADAP KARAKTERISTIK MINUMAN SARI BUAH SALAK BONGKOK (Salacca edulis, Reinw. Fakultas Teknik Unpas.
Rossi, E., Hamzah, F., & Febriyani, F. (2016). Perbandingan susu kambing dan susu kedelai dalam pembuatan kefir. Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 18(1), 13–20.
Rusdhi, A., Julianti, E., & Tafsin, M. (2021). Microbiological and organoleptic test of kefir from the balance of goat milk and cow milk with different fermentation time. In IOP Conference Series: Earth and Environmental Science (Vol. 782, p. 22076). IOP Publishing.
Sabahelkhier, M., Faten, M., & Omer, F. I. (2012). Comparative determination of biochemical constituents between animals (goat, sheep, cow and camel) milk with human milk. Res J Recent Sci, 2277, 2502.
Setyawardani, T., Rahardjo, A. H. D., Sulistyowati, M., & Wasito, S. (2014). Physiochemical and organoleptic features of goat milk kefir made of different kefir grain concentration on controlled fermentation. Animal Production, 16(1).
Sheridan, M. A., Peverill, M., Finn, A. S., & McLaughlin, K. A. (2017). Dimensions of childhood adversity have distinct associations with neural systems underlying executive functioning. Development and Psychopathology, 29(5), 1777–1794.
Sitepu, Y. E., & Harun, N. (2013). Penambahan gula kelapa dan lama fermentasi terhadap kualitas susu fermentasi kacang merah (Phaesolus vulgaris L.).
Sonu, K. S., & Basavaprabhu, H. N. (2020). Compositional and therapeutic signatures of goat milk: A review. Int. J. Chem. Stud, 8, 1013–1019.
Stella, K. M. (2019). Pengaruh varietas dan lama fermentasi terhadap kualitas kefir susu kacang tanah (Arachis hypogaea). BiSTeK Pertanian, 6(1).
Stone, H., Bleibaum, R. N., & Thomas, H. A. (2020). Sensory evaluation practices. Academic press.
Sulmiyati, N. S. S., Fahrodi, D. U., & Ratmawati Malaka, F. (2018). Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi. Jurnal Veteriner Juni, 19(2), 263–268.
Sulmiyati, S., Said, N. S., Fahrodi, D. U., Malaka, R., & Maruddin, F. (2019). The physicochemical, microbiology, and sensory characteristics of kefir goat milk with different levels of kefir grain. Tropical Animal Science Journal, 42(2), 152–158.
Susiwi, S. (2009). Penilaian organoleptik. Universitas Pendidikan Indonesia. Bandung.
Taylor, M. W., & MacGibbon, A. K. H. (2011). General characteristics. Milk Lipids. Encyclopedia of Dairy Sciences/Edited by Fucuay, JW, Fox, PF, and McSweeney PLH Elsevier, 3, 649–654.
Temiz, H., & Kezer, G. (2015). Effects of fat replacers on physicochemical, microbial and sensorial properties of kefir made using mixture of cow and goat’s milk. Journal of Food Processing and Preservation, 39(6), 1421–1430.
Trachoo, N. (2002). Yogurt: The fermented milk. Songklanakarin Journal of Science and Technology, 24(4), 727–738.
Tratnik, L., BOŽANIĆ, R., Herceg, Z., & Drgalić, I. D. A. (2006). The quality of plain and supplemented kefir from goat’s and cow’s milk. International Journal of Dairy Technology, 59(1), 40–46.
Turker, G., Kizilkaya, B., & Cevik, N. (2013). The mineral composition of kefir produced from goat and cow milk. Journal of Food, Agriculture & Environment, 11(2), 62–65.
Vardjan, T., Lorbeg, P. M., Rogelj, I., & Majhenič, A. Č. (2013). Characterization and stability of lactobacilli and yeast microbiota in kefir grains. Journal of Dairy Science, 96(5), 2729–2736.
Viana, R. O., Magalhães-Guedes, K. T., Braga, R. A., Dias, D. R., & Schwan, R. F. (2017). Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis. Brazilian Journal of Microbiology, 48, 592–601.
Wang, H., & Guo, M. (2023). Microbiological profiles, physiochemical properties and volatile compounds of goat milk kefir fermented by reconstituted kefir grains. LWT, 114943.
Winarno, F. G. (2002). Flavor bagi industri pangan. Cetakan-1. M-Brio Press. Bogor.
Witthuhn, R. C., Schoeman, T., & Britz, T. J. (2004). Isolation and characterization of the microbial population of different South African kefir grains. International Journal of Dairy Technology, 57(1), 33–37.
Wojtowski, J., DANKOW, R., Skrzypek, R., & Fahr, R.-D. (2003). The fatty acid profile in kefirs from sheep, goat and cow milk. Milchwissenschaft, 58(11–12), 633–636.
Yokoi, H., Watanabe, T., Fujii, Y., Mukai, T., Toba, T., & Adachi, S. (1991). Some taxonomical characteristics of encapsulated Lactobacillus sp. KPB-167B isolated from kefir grains and characterization of its extracellular polysaccharide. International Journal of Food Microbiology, 13(4), 257–264.
Yusriyah, N. H., & Agustini, R. (2014). Pengaruh waktu fermentasi dan konsentrasi bibit kefir terhadap mutu kefir susu sapi (The effect of fermentation and concentration of kefir grains of quality of cow’s milk kefir). UNESA Journal of Chemistry, 3, 53–57.
Yusuf, D., Nuraida, L., Dewanti-Hariyadi, R., & Hunaefi, D. (2020). Lactic acid bacteria and yeasts from Indonesian kefir grains and their growth interaction. Asian J Microbiol Biotechnol Environ Sci, 22(1), 44–49.
Zanirati, D. F., Abatemarco Jr, M., de Cicco Sandes, S. H., Nicoli, J. R., Nunes, Á. C., & Neumann, E. (2015). Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe, 32, 70–76.
Zhou, J., Liu, X., Jiang, H., & Dong, M. (2009). Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis. Food Microbiology, 26(8), 770–775.
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
Section
Articles
This work is licensed under a Creative Commons Attribution 4.0 International License.
_(345_×_115_px)1.png)
