Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.6150

Diversifikasi Produksi Susu Kedelai Berbasis Mikroalga Autotrofik Guna Meningkatkan Indeks Nutraseutikal

*Mochamad Fathurohman  -  Program Studi Farmasi, Sekolah Tinggi Ilmu Kesehatan Bakti Tunas Husada, Tasikmalaya, Indonesia
Ade Yeni Aprillia  -  Program Studi Farmasi, Sekolah Tinggi Ilmu Kesehatan Bakti Tunas Husada, Tasikmalaya, Indonesia
Anindita Tri Kusuma Pratita  -  Program Studi Farmasi, Sekolah Tinggi Ilmu Kesehatan Bakti Tunas Husada, Tasikmalaya, Indonesia
Vidya Febrasca Tenderly  -  Program Studi Farmasi, Sekolah Tinggi Ilmu Kesehatan Bakti Tunas Husada, Tasikmalaya, Indonesia

Citation Format:
Abstract

Penelitian ini bertujuan untuk meningkatkan potensi mikroalga sebagai mikroorganisme penghasil sumber protein dalam diversifikasi produk susu kedelai. Penelitian ini menggunakan rancangan uji mutu hedonik dengan lima perlakuan variasi susu kedelai (b/b) yang disubstitusi mikroalga untuk meningkatkan indeks nutraseutikal yaitu masing-masing 0,2% (produk A), 0,4% (produk B), 0,6% (produk C), 0,8% (produk D) dan 1,0 % (produk E). Diversifikasi produk terpilih diujikan kadar protein, lemak, cemaran logam dan cemaran mikroba. Hasil uji menunjukkan bahwa rerata kesukaan panelis terhadap warna, rasa, aroma, dan kekentalan produk tidak berbeda nyata (p>0,05), diversifikasi produk yang dipilih terbanyak adalah (produk B) dengan respon kesukaan sebesar 74%. Hasil analisis produk (dalam 100 ml) mengandung kadar protein 3,61%, lemak 2,54%, pH 6,69, cemaran logam timbal ≤ 0,01 mg/l, tembaga 0,98 mg/l, seng 4,07 mg/l, timah ≤ 0,01 mg/l, merkuri ≤ 0,01 mg/l dan cemaran mikroba negatif salmonella, total kapang 1,3 CFU/ml, Esherichia coli 2 APM/ml dan kenaikan kadar protein sebelum dan setelah subtritusi mirolaga sebesear 0,33%. Kesimpulannya, diversifikasi  produksi susu kedelai berbasis mikroalga dapat dilakukan untuk meningkatkan indeks nutraseutikal.

Diversification of Soymilk Production Based on Autotrophic Microalgae to Improve Nutraceutical Index

Abstract

 

Research is aimed to improve potential use of microalgae as protein microorganism producer in the manufacture of soy milk products. Hedonic quality test was used in the study with five variations on the treatment of soymilk (b/b) that was substituted with microalgae i.e. 0.2% (product A), 0.4% (product B), 0.6% (product C), 0.8% (product D), and 1.0% (product E). The modified products was tested for protein, fat, metal contamination, and microbial contamination. As results, the preference index of color, taste, aroma, and thickness of the product by panelists were not exhibited significant result (p>0.05), the most chosen product were (product B) with preference index of 74%.The analysis (per 100 ml) of protein, fat, and pH was 3.61%, 2.54%, and 6.69, respectively while metal, copper, zinc, lead, and mercury contamination was detected as 0.01, 0.98, 4.07, ≤ 0.01, ≤ 0.01 mg/l, respectively. Negative microbial contamination of salmonella was detected while the total mold was exhibited as 1.3 CFU/ml and Escherichia coli as 2 APM/ml. The increase of protein level before and after substitution with microalgae was detected as 0.33%. As conclusion, diversification of soymilk production based on microalgae might able to improve nutraceutical index of products.

Fulltext View|Download
Keywords: diversifikasi; mikroalga; nutraseutikal; susu kedelai; diversification; microalgae; nutraceutical; soymilk

Article Metrics:

Article Info
Section: Artikel Penelitian (Research Article)
Language : ID
Recent articles
Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas Karakteristik Kimia dan Mikrobiologi Makanan Ringan Khas Pemalang Ogel-ogel Ekstraksi, Pengeringan Semprot, dan Analisis Sifat Fisikokimia Antosianin Beras Hitam (Oryza sativa L.) Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein Eksternal Diversifikasi Produksi Susu Kedelai Berbasis Mikroalga Autotrofik Guna Meningkatkan Indeks Nutraseutikal More recent articles
  1. Akbar, C.I., Arini, F.A., Fauziyah, A. 2019. Teh Rambut Jagung dengan Penambahan Daun Stevia sebagai Alternatif Minuman Fungsional Bagi Penderita Diabetes Melitus Tipe 2. Jurnal Aplikasi Teknologi Pangan 8(2):67-68. DOI: 10.17728/jatp.3122
  2. Alvarenga, A.A., Castro, E.M., Junior, E.C.L., Magalhaes M.M. 2011. Effect of Different Light Levels on The Initial Growth and Photosynthetic of Croton Urucurana Baill in Southeastern Brazil. Agron Journal 27(1):708-02. DOI: 10.1590/S0100-67622003000100007
  3. Balder, H.F., Vogel, J., Jansen, M.C., Weijenberg, M.P., Van den Brandt, P.A., Westenbrink, S., Van der Meer, R., Goldbohm, R.A., 2006. Heme and Chlorophyll Intake and Risk of Colorectal Cancer in The Netherlands Cohort Study. Cancer Epidemiology Biomarkers and Prevention 15(4):717-25. DOI: 10.1158/1055-9965.EPI-05-0772
  4. Batten, D., Peter C., Greg T., 2011. Resource Potential of Algae for Sustainable Biodiesel Production in The APEC. Presentation at APEC Workshop on Algal Biofuels San Francisco 12-15. Publication Number APEC 211-RE-01.9
  5. Beasley, J.M., Rosett, J.W. 2013. The Role of Dietary Proteins among Persons with Diabetes. Current Atherosclerosis Reports 15(9):348. DOI: 10.1007/s11883-013-0348-2
  6. Bornkessel, S., Broring, S., Omta, S.W.F., Van, T.H. 2014. What Determines Ingredient Awareness of Consumers? A Study on Ten Functional Food Ingredients. Food Quality and Preference 32:330-33. DOI: 10.1016/j.foodqual.2013.09.007
  7. Cahyadi, W. 2009. Kedelai Khasiat dan Teknologi. Cetakan 3. Bumi Aksara. Jakarta
  8. Chen, G.L., Fan, M.X., Wu, J.L., Li, Na., Guo, M.Q. 2019. Antioxidant and Anti Inflammatory Properties of Flavonoids from Lotus Plumule. Journal of Food Chemistry 277: 706-712. DOI: 10.1016/j.foodchem.2018.11.040
  9. Christwardana, M., Nur, M.A., Hadiyanto. 2013. Spirullina platensis. Potensinya Sebagai Bahan Pangan. Jurnal Aplikasi Teknologi Pangan 2(1)
  10. Fan, X., Bai, L., Zhu, L., Yang, L., Zhang, X. 2014. Marine Algae Derived Bioactive Peptides For Human Nutrition And Health. Journal of Agricultural and Food Chemistry 62(38):9211-9222. DOI: 10.1021/jf502420h
  11. Febriyenti., Mohtar, N., Mohamed, N., Hamdan, M.R., Najib, S., Salleh, M., Bin, S., Baie, B. 2014. Comparison of Freeze Drying and Spray Drying Methods of Haruan Extract. International Journal of Drug Delivery 6.286-291. DOI: 10.5138/ijdd.v6i3.1374
  12. Ferruzi, M.G., Blakeslee, J. 2007. Digestion, Absorption, and Cancer Preventive Activity of Dietary Chlorophyll Derivatives. Nutrition Research 27(1). DOI: 10.1016/j.nutres.2006.12.003
  13. FAO (Food and Agriculture Organization) of The United Nations. 1999. FAO Spacies Identification Guide for Fishery Purposes : The Living Marine Resources of The Western, Central Pacific Vol 3-5. Roma
  14. Giri, S.K., Mangaraj, S. 2012. Processing Infulences on Composition and Quality Attributes of Soymilk and it is Powder. Food Engineering Reviews 4(3):149-164. DOI: 10.1007/s12393-012-9053-0
  15. Gosslau, A., Zachariah, E., Li, S., Ho, C. 2018. Effects of a Flavonoid Enriched Orange Peel Extract Against type 2 Diabetes in The Obese ZDF Rat Model. Food Science and Human Wellness 7:244–251. DOI: 10.1016/j.fshw.2018.10.001
  16. Julianti, E., Fathurohman, M., Damayanti, S., Kartasasmita, R.E. 2018. Isolate of Heterotrophic Microalgae Thraustochytrium aureum as a Potential Source for Docosahexaenoic Acid (DHA). Marine Research in Indonesia 43 (2):79-86. DOI: 10.14203/mri.v43i2.264
  17. Kenfack, M.A., Dikosso, S.E., Loni, E.G., Onana E.A, Sobngwi, E., Gbaguidi, E., Kana, A.L., Nguefack, T.G, Von der Weid, D., Njoya, O., Ngogang, J. 2011. Potential of Spirulina platensis as a Nutritional Supplement in Malnourished Hiv Infected Adults in Sub Saharan Africa: a Randomised, Single Blind Study. Nutrition and Metabolic Insight 4(4):29-37. DOI: 10.4137/NMI.S5862
  18. Kim, S.K., 2015. Handbook Of Marine Microalgae Biotecnology Advance. Academic Press. DOI: 10.1016/C2013-0-19117-9
  19. Koswara, S. 2006. Konsumsi Lemak yang Ideal Bagi Kesehatan. http://ebookpangan.com. (Diakses tanggal 11 Agustus 2019)
  20. Leboffe, M.J., dan Pierce, B.E. 2011. A Photographic Atlas for The Microbiology
  21. Laboratory Fourth Edition. Morton Publishing. USA
  22. Liu, J., Chen, F. 2014. Biology and Industrial Applications of Chlorella: Advances and Prospects, Advances in Biochemical Engineering and Biotechnology 286(10):1-35. DOI: 10.1007/10_2014_286
  23. Mudjajanto, E.S., Kusuma, F.R. 2005. Susu Kedelai, Susu Nabati yang Menyehatkan. Cetakan ke 1. Agromedia Pustaka. Jakarta
  24. Niva, M. 2007. All Foods Affect Health : Understandings of Functional Foods and Healthy Eating among Health Oriented Finns. Journal Appetite 48(3):384-393. DOI: 10.1016/j.appet.2006.10.006
  25. Nufer, K.R., Ismail, B., Hayes, K.D. 2009. The Effect Processing and Extraction Conditions on Content, Profile, and Stability of Isoflavones in a Soymilk System. Journal of Agriculture and Food Chemistry 57(4):1213-1218. DOI: 10.1021/jf802876d
  26. Nur, M.M.A. 2014. Potensi Mikroalga sebagai Sumber Pangan Fungsional di Indonesia (overview). Jurnal Eksergi 11(2):01-06. DOI: 10.31315/e.v11i2.363
  27. Picauly, P., Talahatu, P., Mailoa, M. 2018. Pengaruh Penambahan Air Pada Pengolahan Susu Kedelai. Jurnal Teknologi Pertanian 4(1):8-13
  28. Prihadi, S., Adiarto. 2008. Bahan Ajar Ilmu Ternak Perah. Universitas Gadjah Mada. Yogyakarta
  29. Profir, A.G., Vizireanu, C. 2013. Sensorial Analysis of a Functional Beverage Based on Vegetables Juice. Acta Biologica Szegediensis 57(2):145-148. http://www.sci.u-szeged.hu/ABS
  30. Puspitarini, O.R., Herbani, M. 2018. Kadar Protein, Kadar Lemak dan Solid non Fat Susu Kambing Pasteurisasi pada Penyimpanan Refrigerator. Jurnal Aplikasi Teknologi Pangan 7(1):12-13. DOI: 10.17728/jatp.2162
  31. Santoso, S.I., Susanti,S., Rizqiati, H., Setiadi, A., Nurfadillah,S. 2018. Potensi Usaha Mi Bayam sebagai Diversifikasi Produk Mi Sehat. Jurnal Aplikasi Teknologi Pangan 7 (3):127. DOI: 10.17728/jatp.2690
  32. Setyaningsih, D., Apriyantono, A., Sari, M.P. 2010. Analisis Sensoris untuk Industri Pangan dan Agro. IPB Press
  33. She, X., Li, J., Wang, S., Zhang, L., Qiu, L., Han, Y., Wang, Q., Chang, S.K.C., Guo, S. 2015. Flavor Characteristic Analysis of Soymilk Prepared by Different Soybean Cultivars and Establishment of Evaluation Method of Soybean Cultivars Suitable for Soymilk Processing. Food Chemistry 185:422. DOI: 10.1016/j.foodchem.2015.04.011
  34. Siahaan, E.A., Pangestuti, R. 2017. Pangan fungsional dan Nutrasetikal dari Laut: Prospek dan Tantangannya. Jurnal Ilmu Perairan, Pesisir dan Perikanan 6(3):273-281. DOI: 10.13170/depik.6.3.6874
  35. Singh, J., Dan Saxena, R. J. 2015. An Introduction to Microalgae. Diversity and significance. Computational Modeling of Conversion Routes of Biomass to Biofuels and Chemicals. DOI: 10.1016/B978-0-12-800776-1.00002-9
  36. Siro, I., Kapolna, E.B. 2008. Functional Food. Product Development, Marketing and Consumer Acceptance : A Review. Appetite 51(3):456-67. DOI: 10.1016/j.appet.2008.05.060
  37. SNI (Standar Nasional Indonesia) No. 01-2891-1992. Cara Uji Makanan dan Minuman. 1992. Badan Standarisasi Nasional. Jakarta
  38. SNI (Standar Nasional Indonesia) No. 2897-2008. Metode Pengujian Cemaran Mikroba dalam Daging, Telur, Susu dan Produk Olahannya. 2008. Badan Standarisasi Nasional. Jakarta
  39. SNI (Standar Nasional Indonesia) No. 01-3830-1995 Susu Kedelai. 1995. Badan Standarisasi Nasional. Jakarta
  40. U.S. Department of Agriculture., U.S. Department of Health and Human
  41. Services. 2010. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office. www.dietaryguidelines.gov
  42. Urala, N., Lahteenmaki, L. 2007. Consumers Changing Attitudes Towards Functional Foods. Food Quality and Preference 18(1):1-12. DOI: 10.1016/j.foodqual.2005.06.007
  43. Venkatesan, J., Manivasagan, P., dan Kim, S.K. 2015. Marine Microalgae Biotechnology: Present Trends and Future Advances. Handbook of Marine Microalgae. Elsevier Inc. DOI: 10.1016/B978-0-12-800776-1.00001-7
  44. Villega, B., Carbonell, I., Costell, E. 2009. Acceptability of Milk and Soymilk Vanilla Beverages: Demographics Consumption Frequency and Sensory Aspects. Food Science and Technology 15(2). DOI: 10.1177/1082013208105166
  45. Wells, M.L., Potin, P., Craigie, J.S., Raven, J.A., Merchant, S.S., Helliwell, K.E., Smith, A.G., Camire, M.E., Brawley, S.H. 2017. Algae as Nutritional and Functional Food Sources: Revisiting our Understanding. Journal of Applied Phycology 29(2):949-982. DOI: 10.1007/s10811-016-0974-5
  46. WHO (World Health Organization). 2014. The Global Burden of Disease. WHO Library Cataloguing in Publication Data
  47. Setyaningsih, D., Apriyantono, A., Sari, M.P. 2010. Analisis Sensoris untuk Industri Pangan dan Agro. IPB Press

Last update:

No citation recorded.

Last update:

No citation recorded.