Review: Potensi Susu Kuda dan Produk Turunannya sebagai Pangan Fungsional serta Potensi dibidang Kesehatan
Potential of Mare Milk and Its Derivatives as Functional Food and Health Benefits Potential-A review
Keywords:
Antibacterial, Horse milk, Koumiss, Fuctional food, Health benefit
Abstract
Mare milk is a type of milk that is widely consumed in several Asian and Eastern European countries and has the potential to be developed into functional food. In several countries such as Mongolia and Kazakhstan, Mare milk is widely consumed in the form of fresh milk or fermented milk which is usually called koumiss, while in Indonesia it is still widely consumed in the form of natural fermented milk. However, horse milk is not as popular as cow's milk or other types of milk, so it is necessary to develop products from mare milk, so that they are more accepted. The aim ofthis study is to explain the products that can be developed from mare milk and their potential in the health sector. The method used was a literature review with a descriptive approach using secondary literature through fourth steps, namely identification, screening, eligibility, included and a review process to obtain 16 articles. The finding of this study show that mare milk has begun to be developed into several products such as koumiss, yogurt, and dangke . Some of these products are fermented products. It's just that improvements are needed in terms of sensory characteristics to increase the level of acceptance because mare milk has a distinctive taste and aroma. Apart from that, mare milk is also known to have potential health benefits as an antibacterial, improving the digestive tract, and lowering cholesterol.
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Jatmiko, Y. D., Howarth, G. S., & Barton, M. D. (2018). Naturally fermented milk and its therapeutic potential in the treatment of inflammatory intestinal disorders. AIP Conference Proceedings, 2019. https://doi.org/10.1063/1.5061918
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Kanareykina, S. G., Chernyshenko, Y. N., & Kanareykin, V. I. (2019). Researching of fatty acids and amino acid structure of yogurts with use of mare’s milk. IOP Conference Series: Earth and Environmental Science, 315(7). https://doi.org/10.1088/1755-1315/315/7/072036
Kirdar, S. S. (2021). Therapeutics Effects and Health Benefits of the Caucasus Koumiss: A Review. Annual Research & Review in Biology. https://doi.org/10.9734/arrb/2021/v36i1130450
Kocyigit, E., Abdurakhmanov, R., & Kocyigit, B. F. (2024). Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases. In Rheumatology International (Vol. 44, Issue 3). https://doi.org/10.1007/s00296-023-05516-x
Komalasari, H., & Yoga, W. K. (2022). Potensi Bakteri Probiotik Indigenous Lactobacillus Plantarum Dad-13 Sebagai Starter Pada Pembuatan Yoghurt Fungsional: Kajian Pustaka. Food Scientia: Journal of Food Science and Technology, 2(2), 199–217. https://doi.org/10.33830/fsj.v2i2.3694.2022
Kondybayev, A., Loiseau, G., Achir, N., Mestres, C., & Konuspayeva, G. (2021). Fermented mare milk product (Qymyz, Koumiss). In International Dairy Journal (Vol. 119). https://doi.org/10.1016/j.idairyj.2021.105065
Kristiandi, K., Lusiana, S. A., A’yunin, N. A. Q., Ramdhini, R. N., Marzuki, I., Rezeki, S., Erdiandini, I., Yunianto, A. E., Lestari, S. D., & Ifadah, R. A. (2021). Teknologi Fermentasi.
Kushugulova, A., Kozhakhmetov, S., Sattybayeva, R., Nurgozhina, A., Ziyat, A., Yadav, H., & Marotta, F. (2018). Mare’s milk as a prospective functional product. In Functional Foods in Health and Disease (Vol. 8, Issue 11). https://doi.org/10.31989/ffhd.v8i11.528
Laili, F. N., Setyowati, E. P., & Iravati, S. (2014). Sumbawa Horse Milk Typical Indonesian Antibacterial Cosmetic Ingredients Against Acne (Staphylococcus epidermidis) Susu Kuda Sumbawa Khas Indonesia Bahan Kosmetik Antibakteri Jerawat (Staphylococcus epidermidis). Traditional Medicine Journal, 19(2), 74–79. https://doi.org/10.22146/tradmedj.8144
Li, C., Hou, Q., Liu, Y., Laga, W., Liu, H., Siqinbateer, Baoyingshu, Aoqi, Kwok, L.-Y., Zhang, H., & Menghe, B. (2017). Koumiss Consumption Alleviates Symptoms of Patients with Chronic Atrophic Gastritis: A Possible Link To Modulation of Gut Microbiota. J. Nutr. Oncol., 2(1), 48–63.
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Published
2024-07-12
How to Cite
Fajriani, L., Anisah, A., & Isasih, W. (2024). Review: Potensi Susu Kuda dan Produk Turunannya sebagai Pangan Fungsional serta Potensi dibidang Kesehatan. Jurnal Teknologi Dan Mutu Pangan, 3(1), 11-21. https://doi.org/https://doi.org/10.30812/jtmp.v3i1.4097
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Articles
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