JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.17728/jaft.6699

The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir

Nurwantoro Nurwantoro  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia
Siti Susanti  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia
*Heni Rizqiati  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia
Open Access Copyright 2020 Journal of Applied Food Technology

Citation Format:
Abstract
The research aims to test and compare the chemical characteristics and total Lactic Acid Bacteria or LAB of goat milk powder kefir that was produced from cabinet drying, freeze drying and spray drying. Kefir was made from goat milk since it was found as a good digestibility, no β-lactoglobulin, and high protein. Data analysis was performed with the test analysis of variance with a significance level of 5% followed by Duncan testing if significant result was detected. Analysis of total acid was conducted using titration. Analysis of proteins was conducted using Kjeldahl method. Water content analysis was performed using oven and ash content was analyzed using furnace. Analysis of fat content was conducted using Soxhlet method. Analysis of total LAB and total yeast were done using Total Plate Count (TPC). As results, drying method significantly affected (p<0.05) water content, ash content, and total LAB but there was no significant effect (p<0.05) on the total acid, protein content, fat content, and total yeast. As conclusion, the best treatment of drying method in making goat milk kefir powder was spray drying
Fulltext View|Download
Keywords: Kefir powder; drying; goat milk
Funding: Department of Agriculture Sciences, Diponegoro University, Semarang

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Recent articles
A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Antioxidants The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir Yeast Detection in Mango Flavored Kefir from Small Scale Manufacture in Semarang, Central Java, Indonesia More recent articles
  1. Adriani., A. Latif., S. Fachri, I. Sulaksana. 2014. Increase production and quality of crossbreed goat milk in response to improved feed quality. Jurnal Ilmu-Ilmu Peternakan 17(1):15-21.DOI: 10.22437/jiiip.v17i1.2087.(InBahasaIndonesia)
  2. Aktaş, M., Khanlari, A., Aktekeli, B., Amini, A. 2017. Analysis of a new drying chamber for heat pump mint leaves dryer. International Journal of Hydrogen Energy 42(28):18034-18044. DOI: 10.1016/j.ijhydene.2017.03.007
  3. Al-Baarri, A.N., Legowo, A.M., Pramono, Y.B., Siregar, R.F., Pangestu, R.F., Azhar, H.N., Sarya, R.H., Hapsari, M.C. 2016. Technique for Making Fruity Powder Yogurt. Indonesian Food Technologists Semarang. (In Bahasa Indonesia)
  4. Anggraini, S.P.A., Yuniningsih, S., Sota, M.M. 2017. Effect of pH on the quality of ethanol products from molasses through the fermentation process. Jurnal Reka Buana 2(2):99-105. DOI: 10.33366/rekabuana.v2i2.725(InBahasaIndonesia)
  5. AOAC. 2005. Official Methods of Analysis. Association of Official Analytical Chemists. Benjamin Franklin Station, Washington
  6. Aponte, M., Troianiello, G.D., Di Capua, M., Romano, R., Blaiotta, G. 2016. Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains. World Journal of Microbiology and Biotechnology 32(1):1-9. DOI: 10.1007/s11274-015-1956-5
  7. Bayu, M.K., H. Rizqiati, Nurwantoro. 2017. Analysis of total dissolved solids, acidity, fat content, and level of viscosity in optima kefir with different fermentation times. Jurnal Teknologi Pangan 1(2): 33-38. (In Bahasa Indonesia)
  8. Bourdoux, S., Li, D., Rajkovic, A., Devlieghere, F., Uyttendaele, M. 2016. Performance of drying technologies to ensure microbial safety of dried fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety 15(6):056-1066. DOI: 10.1111/1541-4337.12224
  9. Chang. S.K.C., Zhang, Y. 2017. Protein Analysis. Food Analysis 315-331 DOI: 10.1007/978-3-319-45776-5_36
  10. Campbell-Platt, G. 2009.Food Science and Technology. International Union of Food Science and Technology. A John Wiley & Sons, Ltd, New Jersey
  11. Codex Alimentarius. 2003. Codex Standard for Fermented Milks. CODEX STAN 243-2003
  12. Codex Alimentarius. 2011. Milk and Milk Products (2nd Edition). CODEX STAN 243-2003. FAO/WHO Standards, Roma
  13. Dewi, P. 2009. The survival of acetobacter xylinum cells in dry-freeze preservation using a carrier medium. Jurnal Biosaintifika 1(1):41-48. DOI: 10.15294/biosaintifika.v1i1.44
  14. Emami, F., Vatanara, A., Park, E.J., Na, D.H. 2018. Drying technologies for the stability and bioavailability of biopharmaceuticals. Journal Pharmaceutics. 18:1-22. DOI: 10.3390/pharmaceutics10030131
  15. Erkaya, T., Sengul, M. 2011. Comparison of volatile compounds on yoghurts made from cows’, bufffaloes’, ewews’, and goats’ milks. International Journal of Dairy Technology 64(2):240-246 DOI: 10.1111/j.1471-0307.2010.00655.x
  16. Haenlein, G.F.W. 2004. Goat milk in human nutrition. Journal of Small Ruminant Research 51(2):155-163. DOI: 10.1016/j.smallrumres.2003.08.010
  17. Hanum, G.R. 2016. Effect of incubation time and type of inoculum on the quality of goat milk kefir. Stigma Journal of Science 9(2):12-15. DOI: 10.36456/stigma.vol9.no2.a333
  18. Hardianto, A. Muhibuddin, Sektiono, A.W. 2018. Optimization of phosphate to increase population density growth and the ability of Saccharomyces cerevisiae antagonists to Fusarium sp. Jurnal Sains dan Teknologi 1(2):27-41. DOI: 10.32764/saintekbu.v10i2.206.(InBahasaIndonesia)
  19. Hasanah, H., Jannah, A., Fasya, A.G. 2012. Effect of fermentation time on cassava alcohol levels (Manihot utilissima Pohl.). Jurnal Alchemy 2(1):68-79. DOI: 10.18860/al.v0i0.2294
  20. Huddar, V.B., Kamoji, M.A. 2018. Experimental Investigations on electrical heat assisted drying of cashew kernels. IOP Conference Series : Material Science and Engineering 376: 1-8. DOI: 10.1088/1757-899x/376/1/012093
  21. Ningsih, D.R., Bintoro, V.P., Nurwantoro. 2018. Analysis of total dissolved solids, alcohol content, pH value, and total acid in kefir optima with the addition of high fructose syrup (HFS). Jurnal Teknologi Pangan 2(2): 84-88. DOI: 10.14710/jtp.2.2.84–89.(InBahasaIndonesia)
  22. Nursiwi, A., Utami, R., Andriani, M., and Sari, A. P. 2015. Fermented cheese waste whey for kefiran production by kefir grains. Jurnal Hasil Teknologi Pertanian 8(1):37-45. DOI: 10.20961/jthp.v0i0.12794.(InBahasaIndonesia)
  23. O’Brien, K.V., Aryana, K.J., Prinyawiwatkul, W., Ordonez, K.M.C., Boeneke, C.A. 2016. Short communication : The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir. Journal Dairy Science 99: 7043-7048. DOI: 10.3168/jds.2015-10284
  24. Ostadrahimi, A., Taghizadeh, A., Mobasseri, M, Farrin, N, Payahoo, L., Gheshlaghi, Z.B., Vanedjabbari, M. 2015. Effect of probiotic fermented milk (kefir) on glycemic control and lipid profile in type 2 diabetic patients: A randomized double-blind placebo-controlles clinical trial. Iran Journal Public Health 44(2): 228-237. DOI: 10.21203/rs.2.12262/v1
  25. Ot’es, S., Cagindi, O. 2003. Kefir: A probiotic dairy composition nutritional and therapeutic aspect. Pakistan Journal of Nutrition 2 (2): 54-59. DOI: 10.3923/pjn.2003.54.59
  26. Pereira, C., Henriques, M., Gomes, D., Gomez-Zavaglia, A., de Antoni, G. 2015. Novel functional whey-based drinks with great potential in the dairy industry. Journal Food Technology and Biotechnology 53(3): 307-314. DOI: 10.17113/ftb.53.03.15.4043
  27. Pratama, Y., Abduh, S.B.M., Legowo, A.M., Pramono, Y.B., Al-Baarri, A.N. 2017. Optimum carrageenan concentration improved the physical properties of cabinet-dried yoghurt powder. IOP Conference Series: Earth and Environmental Science 102:1-7. DOI: 10.1088/1755-1315/102/1/012023
  28. Purbasari, D. 2019. Foam-mat drying application on soy milk powder manufacture. Jurnal Agroteknologi 13(1): 52-61. DOI: 10.19184/j-agt.v13i01.9253.(InBahasaIndonesia)
  29. Quek, S.Y., Chok, N.K., Swedlund, P. 2007. The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification 46(5): 386-392. DOI: 10.1016/j.cep.2006.06.020
  30. Riansyah, A., Supriadi, A., Nopianti, R. 2013. Temperature and duration of drying on salted fish “sepat siam” (Trichogaster pectoralis) using oven. Journal Fishtech 2(1):53-68. DOI: 10.36706/fishtech.v2i1.1103.(InBahasaIndonesia)
  31. Schettino, B., Vega, S., Gutiérrez, R., Escobar, A., Romero, J., Domínguez, E., González-Ronquillo, M. 2017. Fatty acid profile of goat milk in diets supplemented with chia seed (Salvia hispanica L.). Journal of Dairy Science 100(8): 6256-6265. DOI: 10.3168/jds.2017-12785
  32. SNI (Standar Nasional Indonesia) 01-2970. 2006. Milk Powder Standard. National Standard Agency, Jakarta
  33. SNI (Standar Nasional Indonesia) 298. 2009 Yogurt. National Standard Agency. Jakarta
  34. Sudarmadji, S., Haryono, B., Suhardi. 1997. Analysis Procedures for Food and Agriculture Materials. Penerbit Liberty, Yogyakarta. (In Bahasa Indonesia)
  35. Sundari, D., Almasyhuri, Lamid, A. 2015. Effect of cooking process on the composition of nutrients from pagan protein sources. Media Litbangkes 25(4): 235-242. DOI: 10.22435/mpk.v25i4.4590.235-242
  36. Utomo, B., Sugiartanti, D.D., Awaludin, A.N. 2017. Milk kefir information system for healing acne on the face. Jurnal Efektor 4(2):22-25. DOI: 10.29407/e.v4i2.966.(InBahasaIndonesia)
  37. Wan, F., Yang, M. 2016. Design of PLGA-based depot delivery systems for biopharmaceuticals prepared by spray drying. International Journal of Pharmaceutics 498:82-95. DOI: 10.1016/j.ijpharm.2015.12.025
  38. Widiantara, T., Hervelly, Nur’afiah, D. 2018. Effect of comparison of brown sugar with sucrose and comparison of corn flour, sweet potato with green beans on the characteristics of Jenang. Pasundan Food Technology Journal 5(1):1-9. DOI: 10.23969/pftj.v5i1.803
  39. Yunivia, Y., Dwiloka, B., Rizqiati, H. 2019. Effect of addition of high fructose syrup (HFS) on changes in physicochemical and microbiological properties of green coconut water kefir. Jurnal Teknologi Pangan 3(1): 116-120. DOI: 10.14710/jtp.3.1.116–120
  40. Zhao, G., Zhang, G. 2005. Effect of protective agents, freezing temperature, rehydration media on viability of malolactic bacteria subjected to freeze‐drying. Journal of Applied Microbiology 99(2): 333-338. DOI: 10.1111/j.1365-2672.2005.02587.x

Last update:

No citation recorded.

Last update:

No citation recorded.