Effect of Red Ginger (Zingiber officinale Rubrum) Extract on Chemical and Microbiological Characteristic of Goat Milk Yoghurt
Abstract
Goat’s milk consumption (9.6 litre/capita/year) by Indonesian is still lower than cow’s milk consumption (11.8 6 litre/capita/year). One of the causes is because the goaty flavour in goat’s milk. Yoghurt is increasingly in demand, especially for people with lactose intolerance. Yoghurt is preffered because of its probiotics. Innovation in adding red ginger extract in goat milk yoghurt processing is expected can increase public interest in goat’s milk consumption. Besides being able to decrease the goaty flavour, red ginger extract could have more health benefits because of its bioactive contents. This study analysed fermentation time’s effect on the chemical and microbiological characteristics goat’s milk yoghurt (YSK) and goat’s milk yoghurt with red ginger extract (YSK EJM). This study is designed with Randomized Group Design (RGD). The first factor (A) is a different type of yoghurt, namely A1=goat's milk yoghurt without added red ginger extract and A2=goat's milk yoghurt with red ginger extract. The second factor (B) is the fermentation time (P1= 0 hours, P2= 6 hours, P3= 12 hours, P4= 18 hours, and P5= 24 hours. Data were obtained by two replications and two repititions. Ph and total titrated acid between YSK and YSK EJM were significantly different (p<0.05) after 12 hours fermentation. Total Lactic Acid Bacteria (LAB) for the two variations were different after 18 hours fermentation. Total LAB reached 106 CFU/ml for 12 hours fermentation and continuesly increased for 24 hours fermentation, YSK (5.32 x 107 CFU/ml) and YSK EJM (2.83 x 107 CFU/ml).
Downloads
References
Adrianto, R., Wiraputra, D., Jyoti, M. D., & Andaningrum, A. Z. 2020. Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method. Jurnal Agritechno, 13(2), 105–111. https://doi.org/10.20956/at.v13i2.358.
Arum, H. P., Pendidikan, N. P., & Keluarga, K. 2014. Pengaruh Jumlah Ekstrak Jahe dan Susu Skim Terhadap Sifat Organoileptik Yoghurt Susu Kambing Etawa. E-Journal Boga, 03(No 3), 116–124.
Ayuti, S. R., Nurliana, N., Yurliasni, Y., Sugito, S., & Darmawi, D. 2016. Dinamika Pertumbuhan Lactobacillus casei dan Karakteristik Susu Fermentasi Berdasarkan Suhu dan Lama Penyimpanan. Jurnal Agripet, 16(1), 23. https://doi.org/10.17969/agripet.v16i1.3476
Badan Pusat Statistik. 2021. Tingkat Konsumsi Susu Indonesia. BPS.
Balia, R. L., Chairunnisa, H., Rachmawan, O., & Wulandari, E. 2011. Derajat Keasaman dan Karakteristik Organoleptik Produk Fermentasi Susu Kambing dengan Penambahan Sari Kurmayang Diinokulasikan Berbagai Kombinasi Starter Bakteri Asam Laktat. Jurnal Ilmu Ternak, 11(1), 49–52. http://jurnal.unpad.ac.id/jurnalilmuternak/article/view/411
Borneo, M. A. P., Wanniatie, V., Qisthon, A., & Riyanti, R. 2022. Kualitas Organoleptik Yoghurt Susu Kambing dengan Penambahan Ekstrak Jahe Merah (Zingiber officinale var. Rubrum). Jurnal Riset dan Inovasi Peternakan, 6(4), 343-350.
Ferawati., S. Melia. E. Purwanti., I. Zulkarnain., H. P. 2019. Kualitas mikrobiologis susu kambing fermentasi menggunakan starter. Journal of Applied Agricultural Science and Technology, 3(1), 1–6.
Hardiansyah, A. 2020. Identifikasi Nilai Gizi Dan Potensi Manfaat Kefir Susu Kambing Kaligesing. Journal of Nutrition College, 9(3), 208–214. https://doi.org/10.14710/jnc.v9i3.27308.
Harjiyanti, Pramono, M. 2013. Total Asam , Viskositas , dan Kesukaan pada Yoghurt drink dengan Sari Buah Mangga (Mangifera indica) sebagai Perisa Alami. Jurnal Aplikasi Teknologi Pangan, 4, 40–43.
Hay, C. M. L. 2003. Buku Kefir. In World (Vol. 3, Issue February 2004
Kasmiyetti, Amri, Z., Rahmayeni, S., & Mushollini, F. 2022. Pengaruh Lama Penyimpanan Terhadap pH dan Total Bakteri Asam Laktat Yoghurt Dengan Penambahan Bagi Penderita Hiperkolesterolemia (The Effect of Storage Time on Ph and Total Bacteria Lactic Acid Yoghurt with the Addition of Red Dragon Fruit as a Functiona. Jurnal Teknologi Pangan Dan Gizi, 21(2), 87–93.
Lamtiur, T. 2019. Manfaat Jahe Merah (Zingiber officinale Roscoe) terhadap Kadar Asam Urat Benefit of Red Ginger (Zingiber officinale Roscoe) against Levels of Uric Acid. BIOEDUSAINS: Jurnal Pendidikan Biologi Dan Sains, 2(2), 60–69.
Malu, S., Obochi, G., Tawo, E., & Nyong, B. 2009. Antibacterial activity and medicinal properties of ginger (Zingiber officinale). Global Journal of Pure and Applied Sciences, 15(3–4), 365–368. https://doi.org/10.4314/gjpas.v15i3-4.48561.
Melia, S., Juliyarsi, I., & Kurnia, Y. F. 2022. Physicochemical properties, sensory characteristics, and antioxidant activity of the goat milk yogurt probiotic Pediococcus acidilactici BK01 on the addition of red ginger (Zingiber officinale var. rubrum rhizoma). Veterinary World, 15(3), 757–764. https://doi.org/10.14202/vetworld.2022.757-764.
Moeljanto, Rini D. dan Wiryanta, B. T. W. 2002. Khasiat dan Manfaat Susu Kambing: Susu Terbaik dari Hewan Ruminansia (B. T. W. Moeljanto, Rini D. dan Wiryanta (ed.); Cetakan I). PT. Agromedia Pustaka.
Ningsih, R. M., Radiati, L. E., Umam, K., & Awwaly, A. 2012. Penambahan Sari Tape Ketan Hitam Pada Susu Kambing dan Lama Pemeraman Terhadap Total Khamir , Keasaman dan Total Gula The Effect of Rice Fermented (Tape Ketan Hitam) Liquid Fraction Addition and Incubation Times on Yeast Counts, Acidity and Total Sugar.
Nugroho, M. R., Wanniatie, V., Qisthon, A., & Septinova, D. 2023. Sifat Fisik dan Total Bakteri Asam Laktat (BAL) Yoghurt dengan Bahan Baku Susu Sapi Yang Berbeda. Jurnal Riset Dan Inovasi Peternakan, 7(2), 279–286.
Pusat Data dan Sistem Informasi Pertanian. 2020. Outlook Susu Komoditas Pertananian subsektor Peternakan. In M. Leli Nuryati, Akbar Yasin (Ed.), Sekretariat Jenderal Kementerian Pertanian 2016 (Vol. 5, Issue 3). Pusat Data dan Sistem Informasi Pertanian.
Rachman, A., Taufik, E., & Arief, I. I. 2018. Karakteristik Yoghurt Probiotik Rosella Berbahan Baku Susu Kambing dan Susu Sapi Selama Penyimpanan Suhu Ruang. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 6(2), 73–80. https://doi.org/10.29244/jipthp.6.2.73-80.
Rahayu, P. P., & Andriani, R. D. 2018. Mutu Organoleptik dan Total Bakteri Asam Laktat Yogurt Sari Jagung dengan Penambahan Susu Skim dan Karagenan. Jurnal Ilmu Dan Teknologi Hasil Ternak, 13(1), 38–45. https://doi.org/10.21776/ub.jitek.2018.013.01.4.
Rasbawati, R., Irmayani, I., Novieta, I. D., & Nurmiati, N. 2019. Karakteristik Organoleptik dan Nilai pH Yoghurt dengan Penambahan Sari Buah Mengkudu (Morinda citrifolia L). Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 7(1), 41–46. https://doi.org/10.29244/jipthp.7.1.41-46.
Riawati, C., Purwijantiningsih, L. M. E., & Pranata, F. S. 2014. Kualitas Permen Jeli Dengan Variasi Jenis Kefir. Journal Teknobiologi, 1(1), 1--13.
Sah, B. N. P., Vasiljevic, T., McKechnie, S., & Donkor, O. N. 2014. Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt. Food Chemistry, 156, 264–270. https://doi.org/10.1016/j.foodchem.2014.01.105.
Setiarto, R. H. B., Widhyastuti, N., Saskiawan, I., & Safitri, R. M. 2017. Pengaruh Variasi Konsentrasi Inulin Pada Proses Fermentasi oleh Lactobacillus acidophilus, Lactobacillus bulgaricus dan Streptococcus thermophilus. Biopropal Industri, 8(1), 1–17.
Sodiq, A., A. 2009. Meningkatkan Produksi Susu Kambing Peranakan Etawa. Agro Medika Pustaka.
Srikandi, D., Mira Humairoh, D. R. S., & Program. 2020. Kandungan Gingerol dan Shogaol Dari Ekstrak Jahe Merah (Zingiber Officinale Roscoe) Dengan Metode Maserasi. Al-Kimiya, 7(2).
Standar Nasional Indonesia. 2009. Sni 2981:2009.
Suharto, E. L. S., Kurnia, Y. F., & Purwati, E. 2021. Total Bakteri Asam Laktat, Total Plate Count, dan Total Asam Tertitrasi pada Susu Kambing Fermentasi dengan Penambahan Sari Wortel selama Penyimpanan Dingin. Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 23(2), 102. https://doi.org/10.25077/jpi.23.2.102-107.2021.
Syainah, E., Novita, S., & Yanti, R. 2014. Kajian Pembuatan Yoghurt dari Berbagai Jenis Susu dan Inkubasi yang Berbeda terhadap Mutu dan Daya Terima. Jurnal Skala Kesehatan, 5(1), 48–58.
Wibawanti, J. M. W., & Rinawidiastuti, R. 2018. Sifat Fisik dan Organoleptik Yogurt Drink Susu Kambing dengan Penambahan Ekstrak Kulit Manggis (Garcinia mangostana L.). Jurnal Ilmu Dan Teknologi Hasil Ternak, 13(1), 27–37. https://doi.org/10.21776/ub.jitek.2018.013.01.3.
Widiawati, A., Husni, A., Wanniatie, V., & Septinova, D. 2022. Status Mikrobiologis Yoghurt Susu Kambing dengan Penambahan Ekstrak Jahe Merah (Zingiber officinale var. Rubrum). Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals), 6(3), 293-299.
Weaver, R. H. 1932. Fermentation Studies on Lactobacillus acidophilus and Lactobacillus bulgaricus. The Journal of Infectious Diseases, 273-279.
Wya, S. P., Nocianitri, K. A., & Hapsari Arihantana, N. M. I. 2021. Pola Pertumbuhan Lactobacillus sp. F213 Selama Fermentasi Pada Sari Buah Terung Belanda (Solanum betaceum Cav.). Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 10(4), 621. https://doi.org/10.24843/itepa.2021.v10.i04.p08
Yuliana, N. 2008. Kinwtika Pertumbuhan Bakteri Asam Laktat Isolat T5 Yang Berasal Dari Tempoyak. Jurnal Teknologi Industri Dan Hasil Pertanian, 13(2), 108–116.
Yunus, Y., & Zubaidah, E. (2015). Pengaruh Konsentrasi Sukrosa Dan Lama Fermentasi Terhadap Viabilitas L. Casei Selama Penyimpanan Beku Velva Pisang Ambon [In Press April 2015]. Jurnal Pangan dan Agroindustri, 3(2), 303-312.
Copyright (c) 2023 Lita Lianti, Febryos Pernandes Sinaga, Dina Fitryani
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Author retains the copyright and grants the journal the right of first publication of the work simultaneously licensed under the Creative Commons Attribution-ShareAlike 4.0 License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
