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Journal : JURNAL ILMIAH PETERNAKAN TERPADU

The Effect of Goat Milk Substitution with Sunflower Seed Extract (Helianthus annuus L.) on the Production of Optima Kefir on pH, Total LAB, and Total Yeast Azhari, Dinda Tri; Wulandari, Eka; Pratama, Andry
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 3 (2025)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v13i3.p646-660

Abstract

Goat milk has a distinctive “goaty”, making it a limitation for fresh consumption. Processing the goat milk into kefir can extend the shelf life and minimize the smell of goat milk. Kefir is a fermented milk product after pasteurization then added kefir grain starter. This study aims to determine the effect of goat milk substitution with sunflower seed extract (Helianthus annuus. L) in the production of optima kefir on pH, total LAB, and total yeast. Conducted in November 2024 at the Livestock Product Processing Technology Laboratory and Biotechnology Research and Testing Laboratory, Faculty of Animal Husbandry, Padjadjaran University, Sumedang. The research method was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 4 replicates. The treatments consisted of the ratio of goat milk and sunflower seed extract P1 (80:20), P2 (60:40), P3 (50:50), P4 (40:60), and P5 (20:80). Data processing of research results using Analysis of Variance and Duncan's Multiple Range Test. The results showed that the treatment consisted of goat milk and sunflower seed extract had a significant effect (P<0.05) on total LAB and total yeast, and was able to produce the best kefir in the P2 (60:40) treatment with a pH value of 3.99, total LAB 16.32  108 CFU/mL and total yeast 17.35  109 CFU/mL.
The Effect of Goat Milk Substitution with Ketapang Seed Extract (Terminalia catappa L.) in the Making of Optima Kefir on WHC, Syneresis, and Organoleptics Nurdestianty, Kania; Wulandari, Eka; Pratama, Andry
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 2 (2025)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v13i2.p500-512

Abstract

The purpose of this study was to determine the effect of goat milk substitution with ketapang seed extract on the manufacture of kefir, and to obtain the best concentration on WHC, syneresis, and kefir organoleptic. The study was conducted experimentally using a Completely Randomized Design with 5 treatments (P1 = 80:20, P2 = 60:40, P3 = 50:50, P4 = 40:60, P5 = 20:80) and 4 repetitions. WHC and syneresis data were analyzed using analysis of variance and Duncan's advanced test, while organoleptic data were analyzed using Kruskal-Wallis and Mann-Whitney advanced tests. The results showed that goat milk substitution with ketapang seed extract had a significant effect on syneresis but did not have a significant effect on WHC, and had a significant effect on organoleptic color, aroma, texture, and total acceptance, but did not have a significant effect on kefir taste. The ratio of 80:20 was the best ratio with WHC 57.32%, syneresis 39.00%, and preferred kefir organoleptic.