EFFECT OF AGING TIME AND VACUUM DRYING ON PROXIMATE ANALYSIS AND AMINO ACID LEVELS OF GOAT MILK KEFIR

Goat milk kefir has high nutritional value, especially in protein and calcium content and has a low lactose content. Vacuum drying is an alternative to remove the water content in kefir so that it can extend the shelf life because it inhibits bacterial growth. This study determines the effect of aging time and drying time using vacuum drying method on the characteristics and amino acid composition of goat milk kefir (kefir and powder kefir). Fermented goat milk (24 hours) use kefir grains without aging and with aging times of 1, 2, 3, 4 (week). The total titrated acid and fat content were significantly different in kefir, but it is not significantly different in powder kefir. The yield, moisture, ash, protein, fiber, and fat in both kefir and powder kefir did not show significant differences. The best treatment based on the exponential comparison method for both powder kefir and kefir was 3 weeks of aging time. Therefore, the amino acid components in powder kefir and kefir underwent changes. The highest total amino acids in kefir was kefir without aging. The highest amino acid of powder kefir was obtained after 2 weeks of aging time.

[1]  Gülçin Şatır,et al.  The effect of kefir fermentation on the protein profile and the monoterpenic bioactive compounds in goat milk , 2022, International Dairy Journal.

[2]  A. Dar,et al.  Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk , 2022, Dairy.

[3]  G. Timpanaro,et al.  Food consumption and the Covid-19 pandemic: The role of sustainability in purchasing choices , 2022, Journal of Agriculture and Food Research.

[4]  M. Dobrzyńska,et al.  Reasonableness of Enriching Cow’s Milk with Vitamins and Minerals , 2022, Foods.

[5]  Gulzar Ahmad Nayik,et al.  Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review , 2021, Frontiers in Nutrition.

[6]  M. Kumar,et al.  Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, colour and sensory properties of food. , 2021, Journal of texture studies.

[7]  Siti Aisa Liputo,et al.  KARAKTERISTIK KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK WATER KEFIR SARI BUAH PERPAYA (CARICA PAPAYA. L) BERDASRKAN LAMA WAKTU FERMENTASI DAN KONSENTRASI SUKROSA , 2021, Jambura Journal of Food Technology.

[8]  A. Wijaya,et al.  The effect of starter concentration and incubation time on yogurt characteristics , 2021 .

[9]  S. Susanti,et al.  The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir , 2021, Journal of the Indonesian Tropical Animal Agriculture.

[10]  I. W. R. Aryanta.  Kefir dan Manfaatnya Bagi Kesehatan , 2021, Widya Kesehatan.

[11]  E. Sarica,et al.  Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk , 2021, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

[12]  K. Kimura,et al.  Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp. bulgaricus 2038 and Streptococcus thermophilus 1131. , 2020, Journal of dairy science.

[13]  S. Warya,et al.  The Effect of Temperature, Incubation and Storage Time on Lactic Acid Content, pH, and Viscosity of Goat Milk Kefir , 2020 .

[14]  Andi Febrisiantosa,et al.  PENGARUH ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK FISIK DAN KIMIA KEFIR BUBUK , 2020 .

[15]  T. Setyawardani,et al.  Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefir , 2020, Journal of Physics: Conference Series.

[16]  Fitriyono Ayustaningwarno,et al.  PENGARUH WAKTU FORTIFIKASI VITAMIN B12 (SIANOKOBALAMIN) DAN VITAMIN D3 (KALSIFEROL) TERHADAP MUTU GIZI KEFIR SUSU KAMBING , 2020 .

[17]  N. Nurwantoro,et al.  The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir , 2020 .

[18]  Allsela Meiriza,et al.  Implementation of Exponential Comparison Method in Performance Evaluation of Temporary Employees in District Court of Prabumulih , 2020, Proceedings of the Sriwijaya International Conference on Information Technology and Its Applications (SICONIAN 2019).

[19]  M. Farag,et al.  The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety , 2020, Nutrients.

[20]  M. Bragt,et al.  The glycation level of milk protein strongly modulates post-prandial lysine availability in humans , 2019, British Journal of Nutrition.

[21]  R. Malaka,et al.  The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain , 2019, Tropical Animal Science Journal.

[22]  R. Malaka,et al.  The Chaaracteristics Yeast Isolated from Commercial Kefir Grain, Indonesia , 2019, Hasanuddin Journal of Animal Science (HAJAS).

[23]  M. Kresnowati,et al.  Development of Instant Microbial Starter for Production of Fermented Cassava Flour: Effect of Vacuum Drying Temperature, Carrier Media, and Storage Temperature , 2018, Journal of Engineering and Technological Sciences.

[24]  Dewie Suranti.  Application of Exponential Comparison Method and Simple Additive Weighting Method in Assessment of Agricultural Extension Performance , 2018, Scientific Journal of Informatics.

[25]  Y. Yunianta,et al.  KAJIAN ANALISIS SUHU DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK KADAR ALKOHOL KEFIR SUSU SAPI , 2018, Jurnal Pangan dan Agroindustri.

[26]  Fatma Fatma,et al.  Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR) , 2018, Jurnal Veteriner.

[27]  Audy D. Wuntu,et al.  KANDUNGAN SERAT KASAR DARI BAKASANG IKAN TUNA (Thunnus sp.) PADA BERBAGAI KADAR GARAM, SUHU DAN WAKTU FERMENTASI , 2018, JURNAL ILMIAH SAINS.

[28]  W. H. Susanto,et al.  PENGARUH LAMA PEMANASAN DAN KONSENTRASI MAIZENA TERHADAP KARAKTERISTIK FISIK, KIMA, DAN ORGANOLEPTIK LEMPOK JAMBU BIJI MERAH (Psidium guajava L.) , 2018 .

[29]  S. Clark,et al.  A 100-Year Review: Advances in goat milk research. , 2017, Journal of dairy science.

[30]  Madhuvanti S. Kale,et al.  Antiobesity Effect of Exopolysaccharides Isolated from Kefir Grains. , 2017, Journal of agricultural and food chemistry.

[31]  Triana Setyawardani,et al.  KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA , 2017 .

[32]  J. Sumarmono,et al.  CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GOAT MILK KEFIR DURING STORAGE UNDER DIFFERENT TEMPERATURES , 2015 .

[33]  S. Arslan.  A review: chemical, microbiological and nutritional characteristics of kefir , 2015 .

[34]  I. Atalar,et al.  Optimization of spray drying process parameters for kefir powder using response surface methodology , 2015 .

[35]  D. Suhartanti,et al.  Comparison of the Antibacterial Activity of Cow Milk Kefir and Goat Milk Kefir Against Bacteria Bacillus Cereus , 2014 .

[36]  S. Utami,et al.  PENGARUH LAMA FERMENTASI TERHADAP KANDUNGAN PROTEIN SUSU KEFIR SEBAGAI BAHAN PENYUSUN PETUNJUK PRAKTIKUM MATA KULIAH BIOKIMIA , 2014 .

[37]  Nurliyani,et al.  Microbiological Quality, Fatty Acid and Amino Acid Profiles of Kefir Produced from Combination of Goat and Soy Milk , 2014 .

[38]  M. Delima,et al.  Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda , 2013 .

[39]  K. Raynal-Ljutovac,et al.  Composition of goat and sheep milk products: An update , 2008 .

[40]  Novrinaldi,et al.  Effect of butterfly-pea powder (Clitoria ternatea L.) and drying temperature towards physicochemical characteristics of butterfly-pea milk powder with vacuum drying method , 2023, Food Science and Technology.

[41]  Muhammad Roy Asrori,et al.  Effect of preservatives and ultrasonic waves on organoleptic preference levels of milk yogurt respondents in Malang , 2023, THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST).

[42]  S. Sunarintyas,et al.  Amino acid identification of Bombyx mori fibroin cocoon as biomaterial using liquid chromatography/mass spectrometry , 2020, BIO Web of Conferences.

[43]  A. Wijaya,et al.  The effect of starter concentration variations and rennet on cheese characteristics of cow milk , 2020 .

[44]  S. Cruz,et al.  Short communication: effect of kefir grains on proteolysis of major milk proteins. , 2010, Journal of dairy science.