* Corresponding Author
The Potential of Concentrate of Fermented Milk for Natural Antibacterial
https://doi.org/10.21059/buletinpeternak.v42i3.33725 Putri Dian Wulansari(1*), Novia Rahayu(2), Firgian Ardigurnita(3)
(1) Faculty of Agriculture, Universitas Perjuangan Tasikmalaya, Tasikmalaya, 46115, Indonesia
(2) Faculty of Agriculture, Universitas Perjuangan Tasikmalaya, Tasikmalaya, 46115, Indonesia
(3) Faculty of Agriculture, Universitas Perjuangan Tasikmalaya, Tasikmalaya, 46115, Indonesia
(*) Corresponding Author
Abstract
The objective of the study was to investigate the potential of concentrated fermented milk (yoghurt and kefir) from cow milk and goat milk as a natural antibacterial ingredient. Completely randomized factorial design 2x2 was used in this research. The first factor was the type of fermentation (yoghurt and kefir) and the second factor was type of milk (cow milk and goat milk). The parameters measured were composition, inhibitory test, chemical and physical test. The results showed that the type of milk had significantly affected (P<0.05) on amount of whey and antibacterial activity. Type of fermentation and milk type have a significant effect (P<0.05) on concentrate. Concentrated fermented goat milk has the higher resistance to S. aureus bacteria than concentrated fermented cow milk on the inhibitory test. The type of fermentation and milk type has no significant effect on the composition (moisture content and total solids) and chemical characteristics (pH, lactic acid and free fatty acids) of the concentrate and whey. The conclusion of this research is goat milk yoghurt concentrate was potential to used as a natural antibacterial material.
Keywords
Full Text:
PDFReferences
Attaie, R. and R. L. Richer. 2000. Size distribution of fat globules in goat milk. J. Dairy Sci. 83: 940-950.
Association of Official Analytical Chemists. AOAC. 2006. Official Method of Analysis. 15th edn. Association of Official Analytical Chemists Inc., Virginia USA.
Balthazar, C. F., T. C. Pimentel, L. L. Ferrao, C. N. Almada, A. Santillo, M. A. Benzio, N. Mollakhalili, A. M. Mortazavan, J. S. Nascimento, M. C. Silva, M. Q. Freitas, A. S. Sant’ana, D. Granato, and A. G. Cruz. 2017. Sheep milk : physicochemical chacarteristics and relevance for functional food development. Comprehensive reviews in food science and food safety. 2 16 : 247-262.
Budiarsaha, I. G. M. and I. K. Sutama. 2014. Efisiensi produksi susu kambing Peranakan Etawah. Seminar Nasional Teknologi Peternakan and Veteriner 2001, Balai Penelitian Ternak, Ciawi Bogor.
Chandan, R. C. 2006. Milk composition, physical and processing characteristics manufacturing yoghurt and fermented milk. In: Manufacturing yoghurt and fermented Milk R.C. Chandan (ed). Blackwell Publishing, Victoria, pp. 17-24.
Chen, M.-J., J. Liu, J. Sheu, C. Lin, and C. Chuang. 2006. Study on skin care properties of milk kefir whey. Asian-Aust. J. Anim. Sci. 19: 905.
Chen, Y., P. Hsiao, W. Hong, T. Dai, and M. Chen. 2012. Lactobacillus kefiranofaciens M1 isolated from milk kefir grains ameliorates experimental colitis in vitro and in vivo. J. Dairy Sci. 95: 63-74.
Ersoz, E., O. Yerlikaya, and M. Acu. 2011. Effect of phenolic compounds on characteristics of strained yoghurts produced from sheep milk. African J. Agricultural Res. 6: 5351-5359.
Guler, Z. and A. C. Gursoy-Balci. 2011. Evaluation of volatile compounds and free fatty acids in set types yoghurt made of ewes’, goats’, milk and their mixture using two different commercial starter cultures during refrigerated storage. Food Chemistry. 127: 1065-1071.
Gurakan, G. C. and N. Altay. 2010. Yoghurt microbiology and biochemisttry. In: Development and manufacture of yoghurt and other functional dairy product. F. Yildiz (ed). CRC Press, Boca Raton, pp. 21-47.
John, S.M., and S. Deeseenthum. 2015. Properties and benefits of Kefir-A Review. Songklanakarin J. Sci. Technol. 37 (3): 275-285.
Lee, W. and J. Lucey. 2010. Formation and physical properties of yoghurt. Asian-Aust. J. Anim. Sci. 23: 1127-1136.
Leite, A., B. Mayo, C. Rachid, R. Peixoto, J. Silva, V. Pachoalin, and S. Delgado. 2012. Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis. Food Microbiology 31: 215-221.
Ouwenhand, A. and H. Roytio. 2015. Probiotic fermented foods and healtth promotion. In: Advances in fermented food and beverage:benefits. Wilhelm Holzapfel (ed). Woodhead Publishing, Korea, pp. 1-12.
Özer, B. 2006. Production of concentrated products. In: Fermented Milks. A. Tamime (ed.) Blackwell Science Ltd, New York USA. p 128-155.
Özer, B. H. and R. K. Robinson. 1999. The behaviour of starter cultures in concentrated yoghurt (labneh) produced by different techniques. LWT-Food Science and Technology 32: 391-395.
Panesar, P. S. 2011. Fermented dairy products: starter cultures and potential nutritional benefits. Food Nutr. Sci. 2: 47-51.
Park, Y. W. 1994. Hypo-allergenic and therapeutic significance of goal milk. Small Ruminant Res. 14: 151-159.
Park, Y. W. 2009. Bioactive Components in Milk and Dairy Products. Wiley-Blackwell, Lowa 50014-8300, USA.
Raynal-Ljutovac, K., G. Lagriffoul, P. Paccard, I. Guillet and Y. Chilliard. 2008. Composition of goat and sheep milk product: An update. Small Ruminant Res. 79: 57-72.
Senel, E., M. Atamer, A. Gürsoy, and F. Öztekin. 2011. Changes in some properties of strained (Süzme) goat's yoghurt during storage. Small Ruminant Res. 99: 171-177.
Setyawardani, T., J. Sumarmono, A. H. D. Rahardjo, M. Sulistyowati, and K. Widayaka. 2017. Kualitas kimia, fisik and sensori kefir susu kambing yang disimpan pada suhu and lama penyimpanan yang berbeda. Buletin Peternakan 41: 298-306.
Shiby, V. and H. Mishra. 2013. Fermented milk and milk products as functional food. A review. Critical Review in Food Science and Nutrition. Science and Nutrition. 53. 482-496.
Singh, J., A. Khanna and B. Chander 1979. Antibacterial activity of yoghurt starter in cow and buffalo mik. Journal of Food Protection 42: 664-665.
Sirirat, D. and P. Jelena. 2010. Bacterial inhibition and antioxidant activity of kefir produced from Thai jasmine rice milk. Biotechnology 9: 332-337.
Sudarmadji, S., B. Haryono, and Suhardi. 1997. Prosedur Analisis untuk Bahan Makanan and Pertanian. 4 edn. Liberty, Yogyakarta.
Sumarmono, J. and M. Sulistyowati. 2015. Fatty acids profiles of fresh milk, yoghurt and concentrated yoghurt from Peranakan Etawah goat milk. Procedia Food Science 3: 216-222.
Van Den Berg, J. 1988. Dairy Technology in the Tropics and Subtropics, Deen Hag. Pudoc Wageningen.
Wulansari, P. D. 2013. Optimasi pembuatan and karakterisasi concentrated yoghurt berbahan dasar susu sapi and kambing.Thesis Universitas Jenderal Soedirman, Purwokerto.
Yildiz, F. 2010. Development and Manufacture of Yoghurt and Other Functional Dairy Products. CRC Press, Boca Raton 33487-2742, USA.
DOI: https://doi.org/10.21059/buletinpeternak.v42i3.33725
Article Metrics
Abstract views : 3180
| 
views : 2442
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Buletin Peternakan (Bulletin of Animal Science) Indexed by:
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.