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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Journal of Veterinary and Animal Sciences Itepa : Jurnal Ilmu dan Teknologi Pangan
Ni Made Indri Hapsari Arihantana
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Veterinary

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Karakteristik Kefir dengan Perbandingan Susu Kacang Merah (Phaseolus vulgaris L.) dan Sari Buah Naga Merah (Hylocereus polyrhizus) Fattya Nur Nandayicka; Ni Made Indri Hapsari Arihantana; Sayi Hatiningsih
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p02

Abstract

Abstract Kefir is a fermented milk drink with kefir grains consisting of lactic acid bacteria and several types of nonpathogenic yeast. In general, kefir is made using fresh milk, but alternative plant-based milk, such as red bean milk, can be used because it contains carbohydrates and protein and has potential to be a raw material for fermented milk products. Kefir from bean milk produces an undesirable color so it is necessary to add red dragon fruit juice. This study aims to determine the effect of red bean milk and red dragon fruit juice ratio on the characteristics of kefir and determine the right ratio to produce the best characteristics. This study used a Completely Randomized Design with a ratio of red bean milk and red dragon fruit juice, namely 100:0, 99:1, 98:2, 97:3, and 96:4. The treatment was repeated 3 times so 15 experimental units were obtained. The results showed that the ratio of red bean milk and red dragon fruit juice significantly affected protein content, viscosity, color test (L* and a*), hedonic (color, aroma, taste, and overall acceptance), and scoring test (color). The ratio of 97% red bean milk and 3% red dragon fruit juice produced kefir with the best characteristics with 1,41% protein, 30.35% antioxidant activity, 1% total acid, pH 4.07, total LAB 8.26 log cfu/ml, total yeast 8.39 log cfu/ml, viscosity 653.33 mpa.s, L* value 29.01, a* value 21.06, b* value 19.56, pink and preferred color, aroma and texture slightly preferred, normal taste, and overall acceptance slightly preferred. Keywords: kefir, red bean milk, red dragon fruit juice Abstrak Kefir merupakan minuman susu fermentasi dengan starter butir kefir (kefir grain) yang terdiri dari bakteri asam laktat dan beberapa jenis khamir nonpatogen. Pada umumnya, kefir dibuat menggunakan susu segar, tetapi alternatif susu nabati seperti susu kacang merah dapat digunakan karena mengandung karbohidrat dan protein, sehingga memiliki potensi sebagai bahan baku produk susu fermentasi. Kefir dari susu kacang menghasilkan warna yang kurang disukai sehingga diperlukan penambahan sari buah naga merah. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan susu kacang merah dan sari buah naga merah terhadap karakteristik kefir dan menentukan perbandingan yang tepat untuk menghasilkan kefir dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan perbandingan susu kacang merah dan sari buah naga merah, yaitu 100:0, 99:1, 98:2, 97:3, dan 96:4. Perlakuan diulang 3 kali sehingga diperolah 15 unit percobaan. Hasil penelitian menunjukkan bahwa perbandingan susu kacang merah dan sari buah naga merah berpengaruh nyata terhadap kadar protein, viskositas, uji warna (L* dan a*), uji hedonik (warna, aroma, rasa, dan penerimaan keseluruhan), dan uji skoring (warna) pada kefir. Perbandingan susu kacang merah 97% dan sari kacang merah 3% menghasilkan kefir dengan karakteristik terbaik dengan dengan kadar protein 1,41%, aktivitas antioksidan 30,35%, total asam 1%, pH 4,07, total BAL 8,26 log cfu/ml, total khamir 8,39 log cfu/ml, viskositas 653,33 mpa.s, nilai L* 29,01, nilai a* 21,06, nilai b* 19,56, warna merah muda dan disukai, aroma dan tekstur agak suka, rasa biasa, serta penerimaan keseluruhan agak suka. Kata kunci: Kefir, susu kacang merah, sari buah naga merah
Aplikasi Konjak Glukomanan Termodifikasi Oktenil Suksinat Anhidrat (KGOS) sebagai Fat Replacer pada Pembuatan Bakso Babi Nyoman Narisadewi Sujata; I Wayan Rai Widarta; Ni Made Indri Hapsari Arihantana
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p03

Abstract

Abstract Pork meatballs were typically formulated from a mixture of meat and fat, which influenced their characteristic flavor and firm texture. Fat contained high cholesterol levels and posed health risks. Therefore, a fat replacer was needed to maintain the physicochemical properties without reducing the sensory quality of the meatballs. Modified Konjac Glucomannan Octenyl Succinic Anhydride (KGOS) was considered a potential fat replacer due to its high fiber content, low fat, and functional properties, which enabled cholesterol reduction while mimicking the role of fat. This study aimed to determine the optimal concentration of KGOS to produce pork meatballs with the best characteristics. The experiment was conducted using a Completely Randomized Design (CRD) with five treatment levels of KGOS concentration (0 percent, 0.5 percent, 1 percent, 1.5 percent, and 2 percent). Data were analyzed using ANOVA, and if significant effects were observed on the measured variables, the analysis was continued with Duncan’s Multiple Range Test (DMRT) at a 95 percent confidence level. Sensory data were presented in a Spider Web plot and were analyzed using Principal Component Analysis (PCA). The best result based on sensory evaluation was compared with the control using a paired t‑test to assess statistically significant differences. The results showed that adding one percent KGOS produced the best quality pork meatballs, with moisture content of 72.91 percent, fat content of 2.94 percent, protein content of 13.69 percent, and ash content of 2.03 percent. Cooking loss was 5.92 percent. Color analysis showed L* 41.28, a* 6.30, and b* 19.85, interpreted as sandrift brown. The texture profile included hardness of 13.14 N, cohesiveness of 0.69, springiness of 0.89, and chewiness of 42.15 N. The sensory aspects (hedonic test) for color, texture, taste, and overall acceptance were rated as liked, and aroma was rated as slightly liked. Keywords: fat replacer, konjac glucomannan, octenyl succinic anhydride, pork meatballs Abstrak Bakso babi umumnya terbuat dari campuran daging dan lemak. Lemak berperan penting dalam membentuk cita rasa serta meningkatkan kekenyalan tekstur. Namun, lemak mengandung kolesterol tinggi yang berisiko terhadap kesehatan, sehingga diperlukan fat replacer yang dapat mempertahankan sifat fisikokimia tanpa mengurangi mutu sensoris bakso. Konjak Glukomanan Termodifikasi Oktenil Suksinat Anhidrat (KGOS) dipandang sebagai fat replacer potensial yang tinggi serat, rendah lemak, dan bersifat fungsional sehingga mampu menurunkan kolesterol sekaligus menggantikan peran lemak. Penelitian ini bertujuan mengetahui konsentrasi optimal KGOS untuk menghasilkan bakso babi dengan karakteristik terbaik. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan lima taraf perlakuan konsentrasi (0 persen, 0,5 persen, 1 persen, 1,5 persen, dan 2 persen). Data dianalisis menggunakan ANOVA dan apabila berpengaruh signifikan terhadap variabel yang diamati maka dilanjutkan dengan uji DMRT pada taraf kepercayaan 95 persen, sedangkan data sensoris ditampilkan dalam bentuk Spider Web dan dianalisis menggunakan Principal Component Analysis (PCA). Perlakuan terbaik diperoleh berdasarkan hasil sensoris, kemudian diuji menggunakan paired t-test untuk membandingkan secara signifikan dengan kontrol. Hasil penelitian menunjukkan bahwa penambahan KGOS satu persen menghasilkan bakso babi terbaik dengan kadar air sebesar 72,91 persen, kadar lemak 2,94 persen, kadar protein sebesar 13,69 persen, kadar abu 2,03 persen, cooking loss 5,92 persen serta intensitas warna terhadap nilai L* 41,28, nilai a* 6,30, dan nilai b* 19,85, diinterpretasikan dengan warna sandrift brown. Dengan nilai tekstur kekerasan sebesar 13,14 N, kekompakan 0,69, elastisitas 0,89, kekenyalan 42,15 N dengan aspek sensoris (hedonik) meliputi warna, tekstur, rasa, dan penerimaan keseluruhan dengan kriteria suka serta aroma dengan kriteria agak suka. Kata Kunci: bakso babi, fat replacer, konjak glukomanan, oktenil suksinat anhidrat
Co-Authors Adelya Fer Hidayat Adina Chara Andisa Adithia Virya Raharja Agnes Prina Rini Agus Selamet Duniaji Amelia Mardhatillah Berilin Abigail Jonathan Bernard Abielius Sugiardja Dewa Ayu Tri Ulandari Dominika Siahaan, Graciella Tio Elsa Fanora Sinaga Fattya Nur Nandayicka Felicia, Michelle Flora Anggreni Sitinjak Gusti Ayu Kadek Diah Puspawati Hindun Tristya Zumrotin I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gede Arie Mahendra Putra I Gede Priyatna Putra I Gusti Ayu Ekawati I Kadek Ariyasa I Ketut Suter I Made Sugitha I Nengah Kencana Putra I Putu Suparthana I Wayan Agus Widyantara I Wayan Rai Widarta Ida Ayu Ganitri Adnyasuari Ida Ayu Gede Padmawati Ida Bagus Jaya Sukarya Ira Monicha Sirait KOMANG AYU NOCIANITRI Komang Wisesa Diputra Liya Paramita Lourent Maria Oktavia Lucia Denok Wihartati Luh Putu Trisna Darmayanti Made Meigasari Made Surya Permana Mahardika Maria Reynadia Binvenianinda Harsitaning Adi Muhammad Rizal Ramadhan Ni Nyoman Puspawati Ni Putu Dewi Aristyawati Ni Wayan Wisaniyasa Nidya Elvira Nyoman Narisadewi Sujata Praniti Radya Andana Ilma Puspasecca Wya Saraswati Putri Ayu Wulandari Putu Andi Sri Utami Putu Ari Sandhi Wipradnyadewi Putu Meta Pradnyani Putri Putu Timur Ina Rachel Angel Br Hombing Risti Komariah Sandhika Wahyu Adhinugraha Sayi Hatiningsih Sixtian Brema Sembiring Yovanda Rizky Nasution Yuliana . Yulika Triarti Sinaga