DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM
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Published
28 December 2017
Keywords:
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kefir, physicochemical characteristics, product diversification, soybean, Quantitative Descrip-tive Analysis (QDA)
Abstract
Physicochemical and sensory characteristics of commercial kefir were evaluated to be used as the benchmark for the development of soybean-based kefir with various concentrations of skim milk and inoculum. The commercial kefir has alcohol content and titratable acidity values in accordance with the Codex standards. A Quantitative Descriptive Analysis (QDA) was carried out to obtain the description of kefir as the reference for the development of soybean-based kefir. Sensory evaluation of soybean-based kefir samples with various concentrations of skim milk and inoculum was conducted by trained panelists. Based on sensory evaluation, the soybean-based kefir with similar sensory characteristics to the commercial kefir was that made by adding 10% of skim milk and 10% kefir grains of 3, 4 and 5% (w/w). Soybean-based kefir with 10% (w/w) skim milk and 3% (w/w) kefir grains was chosen for analysis of its physicochemical characteristics. Despite having sensory characteristics similiar to commercial kefir, this soy-based kefir possesses different physicochemical properties from that of commercial one. Neverthe-less, the physico-chemical characteristics of selected kefir-based soybean met the Codex standards. The content of protein, fat, alcohol, dry matter and viscosity of the selected soy-based kefir were: 3.79±0.10% wb, 0.00±0.00% wb, 0.93±0.00%wb, 57.26 mg/kg, 8.43±0.38% wb, and 37.95±0.05 cP, respectively.
References
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Ginting E, Antarlina SS, Widowati S. 2009. Varietas unggul kedelai untuk bahan baku industri pangan. J Litbang Pertanian 28: 79-87.
Glibowski P, Kowalska A. 2012. Rheological, texture and sensory properties of kefir with high per-formance and native inulin. J Food Eng 111: 299–304. DOI: 10.1016/j.jfoodeng.2012.02.019.
Grønnevik H, Falstad M, Narvhus JA. 2011. Micro-biological and chemical properties of Norwegian kefir during storage. Int Dairy J: 1-6. DOI: 10.1016/j.idairyj.2011.01.001.
Kök-Taş T, Seydim AC, Ӧzer B, Guzel-Seydim ZB. 2013. Effects of different fermentation parame-ters on quality characteristics of kefir. Am Dairy Sci Assoc 96: 780-789. DOI: 10.31 68/jds.2012-5753.
Leite AMO, Miguel MAL, Peixoto RS, Rosado AS, Silva JT, Paschoalin VMF. 2013. Microbio-logical, technological and therapeutic properties of kefir: a natural probiotic beverage. Braz J Microbiol 44: 341-349. DOI: 10.1590/S1517-83 822013000200001.
Liu JR, Lin CW. 2000. Production of kefir from soymilk with or without added glucose, lactose, or sucrose. J Food Sci 65: 716-719. DOI: 10.1 111/j.1365-2621.2000.tb16078.x.
Liu SQ, Tsao M. 2009. Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refri-gerated conditions. Int J Food Microbiol 135: 34-38. DOI: 10.1016/j.ijfoodmicro.2009.07. 017.
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Özdestan Ö, Üren A. 2010. Biogenic amine content of kefir: a fermented dairy product. Eur Food Res Technol 231: 101–107. DOI: 10.1007/s002 17-010-1258-y.
Piermaria JA, de la Canal ML, Abraham AG. 2008. Gelling properties of kefiran, a food-grade poly-saccharide obtained from kefir grain. Food Hydrocolloid 22: 1520–1527. DOI: 10.1016/j.fo odhyd.2007.10.005.
Sarkar S. 2008. Biotechnological innovations in kefir production – a review. Brit Food J 110: 283-295. DOI: 10.1108/00070700810858691.
Silva KR, Rodrigues SA, Filho LX, Lima AS. 2009. Antimicrobial activity of broth fermented with kefir grains. Appl Biochem Biotechnol 152: 316–325. DOI: 10.1007/s12010-008-8303-3.
Walsh H, Cheng J, Guo M. 2014. Effects of carbo-nation on probiotic survivability, physicoche-mical, and sensory properties of milk-based symbiotic beverages. J Food Sci 79: M604-M613. DOI:
10.1111/1750-3841.12381.
Wróblewska B, Kołakowski P, Pawlikowska K, Troszyńska A, Kaliszewska A. 2009. Influence of the addition of transglutaminase on the im-munoreactivity of milk proteins and sensory quality of kefir. Food Hydrocolloid 23: 2434–2445. DOI: 10.1016/j.foodhyd.2009.06.023.
Yang J, Xiao A, Wang C. 2014. Novel development and characterisation of dietary fibre from yellow soybean hulls. Food Chem 161: 367-375. DOI: 10.1016/j.foodchem.2014.04.030.
Yoo SH, Seong KS, Yoon SS. 2013. Physico-chemical properties of kefir manufactured by a two-step fermentation. Korean J Food Sci An 33: 744-751. DOI: 10.5851/kosfa.2013.33.6. 744.
Zajšek K, Goršek A. 2010. Modelling of batch kefir fermentation kinetics for ethanol production by mixed natural microflora. Food Bioprod Process 88: 55–60. DOI: 10.1016/j.fbp.2009.09.002.
Bensmira M, Jiang B. 2012. Effect of some operating variables on the microstructure and physical properties of a novel kefir formulation. J Food Eng 108: 579–584. DOI: 10.1016/j.jfood eng.2011.07.025.
Bensmira M, Nsabimana C, Jiang B. 2010. Effects of fermentation conditions and homogenization pressure on the rheological properties of kefir. LWT-Food Sci Technol 43: 1180-1184. DOI: 10. 1016/j.lwt.2010.04.005.
Bergmann RSO, Pereira MA, Veiga SMOM, Schne-edorf JM, Oliveira N de MS, Fiorini JE. 2010. Microbial profile of a kefir sample preparations-grains in natura and lyophilized and fermented suspension. Ciênc Tecnol Aliment 30: 1022-1026. DOI: 10.1590/S0101-206120100004000 29.
[BSN] Badan Standardisasi Nasional. 1992. SNI 01-2891-1992 Tentang Standar Nasional Indo-nesia Cara Uji Makanan dan Minuman. Badan Standardisasi Nasional, Jakarta.
[BSN] Badan Standardisasi Nasional. 2012. SNI ISO 21527-2: 2012
Tentang Standar Nasional Indo-nesia Mikrobiologi Bahan Pangan dan Pakan – Metode Horizontal untuk Enumerasi Kapang dan Khamir – Bagian 2: Teknik Penghitungan Koloni pada Produk dengan Aktivitas Air Kurang dari atau sama dengan 0,95. Badan Standardisasi Nasional, Jakarta.
[BSN] Badan Standardisasi Nasional. 2015. SNI ISO 4833-1:2015 Tentang Standar Nasional Indo-nesia Mikrobiologi Rantai Pangan – Metode Horizontal untuk Enumerasi Mikro-organisme – Bagian 1: Penghitungan Koloni pada Suhu 30°C dengan Teknik Cawan Tuang. Badan Standardisasi Nasional, Jakarta.
Burgain J, Gaiani C, Linder M, Scher J. 2011. Encap sulation of probiotic living cells: from laboratory scale to industrial applications. J Food Eng 104: 467-483. DOI: 10.1016/j.jfoodeng.2010.12.031.
Cais-Sokolińska D, Wójtowski J, Pikul J, Danków R, Majcher M, Teichert J, Bagnicka E. 2015. For-mation of volatile compounds in kefir made of goat and sheep milk with high polyunsatura-ted fatty acid content. J Dairy Sci 98: 1–14. DOI: 10.3168/jds.2015-9441.
Codex Stan. 2010. Codex standard for fermented milks: milk and milk products 2nd edition, adop-ted in 2003, revision 2008, 2010. Codex stan-dard 243-2003. www.fao.org/input/down load/ standards/400/CXS_243e.pdf. [12 Juli 2014].
Dadkhah S, Pourahmad R, Assadi MM, Moghimi A. 2011. Kefir production from soymilk. Annals Biological Res 2: 293-299.
Dallas DC, Citerne F, Tian T, Silva VLM, Kalanetra KM, Frese SA, Robinson
RC, Mills DA, Barile D. 2016. Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins. Food Chem 197: 273–284. DOI: 10.1016/j.foodchem.2015.10.116.
Dimitreli G, Gregoriou EA, Kalantzidis G, Antoniou KD. 2013. Rheological properties of kefir as affected by heat treatment and whey protein addition. J Texture Stud 44: 418-423. DOI: 10.1 111/jtxs.12030.
Dimitrellou D, Tsaousi K, Kourkoutas Y, Panas P, Kanellaki M, Koutinas AA. 2008. Fermentation efficiency of thermally dried immobilized kefir on casein as starter culture. Process Biochem 43: 1323–1329. DOI: 10.1016/j.procbio.2008.07.0 17.
Ebner J, Arslan AA, Fedorova M, Hoffmann R, Küçükçetin A, Pischetsrieder M. 2015. Peptide profiling of bovine kefir reveals 236 unique pep-tides released from caseins during its pro-duction by starter culture or kefir grains. J Pro-teomics 117: 41–57. DOI: 10.1016/j.jprot.2015. 01.005.
Ginting E, Antarlina SS, Widowati S. 2009. Varietas unggul kedelai untuk bahan baku industri pangan. J Litbang Pertanian 28: 79-87.
Glibowski P, Kowalska A. 2012. Rheological, texture and sensory properties of kefir with high per-formance and native inulin. J Food Eng 111: 299–304. DOI: 10.1016/j.jfoodeng.2012.02.019.
Grønnevik H, Falstad M, Narvhus JA. 2011. Micro-biological and chemical properties of Norwegian kefir during storage. Int Dairy J: 1-6. DOI: 10.1016/j.idairyj.2011.01.001.
Kök-Taş T, Seydim AC, Ӧzer B, Guzel-Seydim ZB. 2013. Effects of different fermentation parame-ters on quality characteristics of kefir. Am Dairy Sci Assoc 96: 780-789. DOI: 10.31 68/jds.2012-5753.
Leite AMO, Miguel MAL, Peixoto RS, Rosado AS, Silva JT, Paschoalin VMF. 2013. Microbio-logical, technological and therapeutic properties of kefir: a natural probiotic beverage. Braz J Microbiol 44: 341-349. DOI: 10.1590/S1517-83 822013000200001.
Liu JR, Lin CW. 2000. Production of kefir from soymilk with or without added glucose, lactose, or sucrose. J Food Sci 65: 716-719. DOI: 10.1 111/j.1365-2621.2000.tb16078.x.
Liu SQ, Tsao M. 2009. Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refri-gerated conditions. Int J Food Microbiol 135: 34-38. DOI: 10.1016/j.ijfoodmicro.2009.07. 017.
Li YR, Yun TT, Liu S, Qi WT, Zhao LQ, Liu JR, Li AK. 2016. Analysis of water-soluble bioactive compounds in commonly consumed soymilk in China. J Food Compos Anal 46: 29-35. DOI: 10.1016/j.jfca.2015.10.011.
Martins AMF, Ramos AM, Vanzela ESL, Stringheta PC, de Oliveira Pinto CL, Martins JM. 2013. Products of vegetable origin: A new alternative for the consumption of probiotic bacteria. Food Res Int 51: 764–770. DOI: 10.1016/j.foodres.20 13.01.047.
Meilgaard MC, Civille GV, Carr BT. 2015. Sensory Evaluation Techniques 5th ed. 201-222. CRC Press. Boca Raton.
Özdestan Ö, Üren A. 2010. Biogenic amine content of kefir: a fermented dairy product. Eur Food Res Technol 231: 101–107. DOI: 10.1007/s002 17-010-1258-y.
Piermaria JA, de la Canal ML, Abraham AG. 2008. Gelling properties of kefiran, a food-grade poly-saccharide obtained from kefir grain. Food Hydrocolloid 22: 1520–1527. DOI: 10.1016/j.fo odhyd.2007.10.005.
Sarkar S. 2008. Biotechnological innovations in kefir production – a review. Brit Food J 110: 283-295. DOI: 10.1108/00070700810858691.
Silva KR, Rodrigues SA, Filho LX, Lima AS. 2009. Antimicrobial activity of broth fermented with kefir grains. Appl Biochem Biotechnol 152: 316–325. DOI: 10.1007/s12010-008-8303-3.
Walsh H, Cheng J, Guo M. 2014. Effects of carbo-nation on probiotic survivability, physicoche-mical, and sensory properties of milk-based symbiotic beverages. J Food Sci 79: M604-M613. DOI:
10.1111/1750-3841.12381.
Wróblewska B, Kołakowski P, Pawlikowska K, Troszyńska A, Kaliszewska A. 2009. Influence of the addition of transglutaminase on the im-munoreactivity of milk proteins and sensory quality of kefir. Food Hydrocolloid 23: 2434–2445. DOI: 10.1016/j.foodhyd.2009.06.023.
Yang J, Xiao A, Wang C. 2014. Novel development and characterisation of dietary fibre from yellow soybean hulls. Food Chem 161: 367-375. DOI: 10.1016/j.foodchem.2014.04.030.
Yoo SH, Seong KS, Yoon SS. 2013. Physico-chemical properties of kefir manufactured by a two-step fermentation. Korean J Food Sci An 33: 744-751. DOI: 10.5851/kosfa.2013.33.6. 744.
Zajšek K, Goršek A. 2010. Modelling of batch kefir fermentation kinetics for ethanol production by mixed natural microflora. Food Bioprod Process 88: 55–60. DOI: 10.1016/j.fbp.2009.09.002.
Authors
NurkhoeriyatiT., YusufD., IswaldiI., ChristiaA., & GisellaV. (2017). DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM. Jurnal Teknologi Dan Industri Pangan, 28(2), 111-121. https://doi.org/10.6066/jtip.2017.28.2.111
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