Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation
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Published:
Aug 22, 2021
Keywords:
Yeast, Lactid Acid Bacteria, Ragi Tape, Fermentation, Kefir
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Abstract
One of the fermented milk products, namely kefir, is increasingly popular because it has many health benefits. Peanut juice has a high enough protein content that it can be used as a substitute for animal milk. The purpose of this study was to determine the quality of peanut kefir with variations in the concentration of ragi tape inoculum and fermentation time. This research method used 3 variations in the concentration of tape yeast (1, 2 and 4%) and long fermentation time (24, 48 and 72 hours). The results showed that the highest total LAB was in 4% ragi tape inoculum with a fermentation time of 24 hours (4.4x108 cells/mL) and the lowest was in 4% tape yeast inoculum with a fermentation time of 72 hours (9.8x107 cells/mL) and total yeast between 1x104 cells/mL - 3x105 cells/mL) and alcohol produced <1%. Total acid obtained between 6% - 17.6%. The increase in total acid is proportional to the decrease in pH. The pH of the peanut kefir medium was between 3.44 - 4.12. Peanut kefir with tape yeast inoculum meets the standard requirements for fermented milk and can replace milk kefir.
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Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation. (2021). Jurnal Biota, 7(2), 85-93. https://doi.org/10.19109/Biota.v7i2.8147
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How to Cite
Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation. (2021). Jurnal Biota, 7(2), 85-93. https://doi.org/10.19109/Biota.v7i2.8147
References
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Mardalena, M. (2016). Fase Pertumbuhan Isolat Bakteri Asam Laktat (BAL) Tempoyak Asal Jambi yang Disimpan Pada Suhu Kamar. Jurnal Sain Peternakan Indonesia (JSPI),
11(1), 58–66. https://doi.org/
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Oktaviana, A. Y., Suherman, D., & Sulistyowati, E. (2015). Pengaruh Ragi Tape terhadap pH, Bakteri Asam Laktat dan Laktosa Yogurt. Jurnal Sain Peternakan Indonesia (JSPI), 10(1), 22–31. https://doi.org/10.31186/jspi.id.10.1.
22-31
Pamericar, M., Periadnadi, P., & Nurmiati, N. (2018). Keberadaan Mikroba Pemfermentasi pada Minuman Kefir Air Susu Kambing Etawa. JURNAL METAMORFOSA, V(2), 234–237.
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Santos, C. C. A. do A., Libeck, B. da S., & Schwan, R. F. (2014). Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage. International Journal of Food Microbiology, 186, 32–41. https://doi.org/10.1016/j.ij foodmicro.2014.06.011
Santosa, B. A. S. (2010). Inovasi Teknologi Defatting: Peluang Peningkatan Diversifikasi Produk Kacang Tanah dalam Industri Pertanian. Pengembangan Inovasi Pertanian,
3(3), 199–211. http://203.190.37.42/publikasi/ip033103.pdf
Setyowati, H., & Setyani, W. (2016). Kefir: A New Role as Nutraceuticals. JKKI : Jurnal Kedokteran Dan Kesehatan Indonesia, 7(5), 200–209. https://doi.org/10.20885/JKKI.Vol7.
Iss5.art5
Sinurat, R. L., Ekowati, C. N., Sumardi, S., & Farisi, S. (2018). Karakteristik Kefir Susu Sapi dengan Inokulum Ragi Tape. JURNAL ILMIAH PETERNAKAN TERPADU, 6(2), 111–116. https://doi.org/10.23960/
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Surono, I. S. (2004). Probiotik Susu Fermentasi dan Kesehatan. YAPMMI (Yayasan Pengusaha dan Minuman Seluruh Indonesia).
Winarno, F. G., & Fernandez, I. E. (2007). Susu dan Produk Fermentasinya (1st ed.). M-Brio Press.
Zakaria, Y. (2009). Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir. Jurnal Agripet, 9(1), 26–30. https://doi.org/ 10.17969/agripet.v9i1.618
Agustina, L., Setyawardani, T., & Astuti, T. Y. (2013). Penggunaan Starter Biji Kefir dengan Konsentrasi yang Berbeda pada Susu Sapi terhadap pH dan Kadar Asam Laktat. Jurnal Ilmiah Peternakan, 1(1), 254–259.
Buckle, K. A., Edwards, R. A., Fleet, G. H., & Wooton, M. (1985). Lmu Pangan. Purnomo H dan Adiono, Penerjemah; Terjemahan dari: Food Science. Universitas Indonesia (UI- Pres).
Codex Alimentarius Commission. (2003). Codex Alimen. Codex Standard for
Fermented Milks, 243–2003.
Cui, X.-H., Chen, S.-J., Wang, Y., & Han, J.- R. (2013). Fermentation conditions of walnut milk beverage inoculated with kefir grains. LWT - Food Science and Technology, 50(1), 349–
352. https://doi.org/10.1016/j.lwt.2012.07.043
Delcour, J., Ferain, T., Deghorain, M., Palumbo, E., & Hols, P. (1999). The Biosynthesis and Functionally of the Cell-wall of Lactic Acid Bacteria. Antonie van Leeuwenhoek, 76(1–4), 159–184. https://doi.org/10.1023/A:1002089722581
Dertli, E., & Çon, A. H. (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT - Food Science and Technology, 85, Part A, 151–157. https://doi.org/ 10.1016/j.lwt.2017.07.017
Dewi, M. L., Rusdiana, T., Muchtaridi, M., & Putriana, N. A. (2018). Artikel Tinjauan: Manfaat Kefir untuk Kesehatan Kulit. Farmaka, 16(2), 80–86. https://doi.org/10.24198/jf. v16i2.18052.g8478
Drapcho, C. M., Nhuan, N. P., & Walker, T. (2008). Biofuels Engineering Process Technology. The McGraw- Hill Companies, Inc.
Fardiaz, S. (1992). Mikrobiologi Pangan / Srikandi Fardiaz (1st ed.). Gramedia, Pustaka Utama.
Hasruddin, H., & Pratiwi, N. (2015). Mikrobiologi Industri. Alfabeta.
Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern Food Microbiology, 7th Edition. Springer Science+Business Media, Inc.
Julianto, B., Rossi, E., & Yusmarini, Y. (2016). Karakteristik Kimiawi dan Mikrobiologi Kefir Susu Sapi dengan Penambahan Susu Kedelai. Jurnal Online Mahasiswa (JOM) Bidang Pertanian, 3(1), 1–11. https://jom.unri.ac.id/index.php/JO MFAPERTA/article/view/9588
Khairunnisa, A. (2014). Pengaruh Lama Fermentasi dan Konsentrasi Glukosa terhadap Keasaman dan Aktivitas Antibakteri Kefir Susu Kacang Tanah (Arachis hypogeae) [Skripsi, UNY]. http://eprints.uny. ac.id/id/eprint/16155
Kim, B. H., & Gadd, G. M. (2008). Bacterial Physiology and Metabolism. Cambridge University Press.
Kumar, S., Radder, B. M., Malligawad, L. H., & Manasa, V. (2014). Effect of Nitrogen and Phosphorus Levels and Ratios on Yield and Nutrient Uptake By Groundnut in Northern Transition Zone of Karnataka. The Bioscan, 9(4), 1561–1564.
Kunaepah, U. (2008). Pengaruh Lama Fermentasi dan Konsentrasi Glukosa terhadap Aktivitas Antibakteri, Polifenol Total dan Mutu Kimia Kefir Susu Kacang Merah [Masters thesis, Universitas Diponegoro]. http://eprints.undip.ac. id/17580/1/Uun_Kunaepah.pdf
Kurniati, T., Windayani, N., & Listiawati, M. (2020). Total Lactic Acid, Protein, Fat, and Carbohydrates in curd Kefir and Cow Colostrum Kefir. Jurnal Biodjati, 5(2), 271–280. https://doi.org/10.15575/biodjati.v5i2.9668
Magalhães, K. T., Pereira, G. V. de M., Campos, C. R., Dragone, G., & Schwan, R. F. (2011). Brazilian Kefir: Structure, Microbial Communities and Chemical Composition. Brazilian Journal of Microbiology, 42(2), 693–702. https://doi.org/10.1590/S1517-83822011000200034
Mardalena, M. (2016). Fase Pertumbuhan Isolat Bakteri Asam Laktat (BAL) Tempoyak Asal Jambi yang Disimpan Pada Suhu Kamar. Jurnal Sain Peternakan Indonesia (JSPI),
11(1), 58–66. https://doi.org/
10.31186/jspi.id.11.1.58-66
Oktaviana, A. Y., Suherman, D., & Sulistyowati, E. (2015). Pengaruh Ragi Tape terhadap pH, Bakteri Asam Laktat dan Laktosa Yogurt. Jurnal Sain Peternakan Indonesia (JSPI), 10(1), 22–31. https://doi.org/10.31186/jspi.id.10.1.
22-31
Pamericar, M., Periadnadi, P., & Nurmiati, N. (2018). Keberadaan Mikroba Pemfermentasi pada Minuman Kefir Air Susu Kambing Etawa. JURNAL METAMORFOSA, V(2), 234–237.
Pramono, E. (2009). Daya Simpan Dugaan 90% (DSD-90) dari Intensitas Pengusangan Cepat Kimiawi Dengan Uap Etanol (IPCKU) pada Benih Kacang Tanah (Arahis hypogaea L.): Vol. B (J. Hendri, A. Syarief, & H. Ismono, Eds.; pp. 12–18). LEMBAGA PENELITIAN UNIVERSITAS LAMPUNG. http://lemlit.unila.ac.id
Pratitaningsih, N. A., & Suryani, T. (2019).Kualitas Kefir Kacang Hijau dengan Variasi Konsentrasi Starter dan Lama Fermentasi. Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Ke-4, 182–185. http://publikasiilmiah.ums.ac.id/han dle/11617/11311
Purbasari, N., Hantoro, A., & Wasito, S. (2013). Pengaruh Konsentrasi Biji Kefir dan Waktu Fermentasi terhadap Viskositas dan Penilaian Organoleptik Kefir Susu Kambing. Jurnal Ilmiah Peternakan, 1(3).
Pusat Data dan Sistem Informasi Pertanian. (2013). Buletin Konsumsi Pangan. Kementrian Pertanian, 4(1).
Rahmiana, A. A., & Ginting, E. (2012). Kacang Tanah Lemak Rendah (Edisi 21-27 Maret 2012 No.3449 TahunXLII, pp. 9–11). Sinar Tani.
Rini, E. P., & Nugraheni, E. R. (2018). Uji Daya Hambat Berbagai Merek Hand Sanitizer Gel Terhadap Pertumbuhan Bakteri Escherichia coli dan Staphylococcus aureus. JPSCR: Journal of Pharmaceutical Science and Clinical Research, 3(1), 18–26. https://doi.org/10.20961/jpscr.v3i1.15380
Santos, C. C. A. do A., Libeck, B. da S., & Schwan, R. F. (2014). Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage. International Journal of Food Microbiology, 186, 32–41. https://doi.org/10.1016/j.ij foodmicro.2014.06.011
Santosa, B. A. S. (2010). Inovasi Teknologi Defatting: Peluang Peningkatan Diversifikasi Produk Kacang Tanah dalam Industri Pertanian. Pengembangan Inovasi Pertanian,
3(3), 199–211. http://203.190.37.42/publikasi/ip033103.pdf
Setyowati, H., & Setyani, W. (2016). Kefir: A New Role as Nutraceuticals. JKKI : Jurnal Kedokteran Dan Kesehatan Indonesia, 7(5), 200–209. https://doi.org/10.20885/JKKI.Vol7.
Iss5.art5
Sinurat, R. L., Ekowati, C. N., Sumardi, S., & Farisi, S. (2018). Karakteristik Kefir Susu Sapi dengan Inokulum Ragi Tape. JURNAL ILMIAH PETERNAKAN TERPADU, 6(2), 111–116. https://doi.org/10.23960/
jipt.v6i2.p111-116
Sujaya, I. N., Amachi, S., Saito, K., Yokota, A., Asano, K., & Tomita, F. (2002). Specific Enumeration of Lactic Acid Bacteria in Ragi Tape by Colony Hybridization with Specific Oligonucleotide Probes. World Journal of Microbiology and Biotechnology, 18, 263–270. https://doi.org/10.1023/A:1014964613329
Surono, I. S. (2004). Probiotik Susu Fermentasi dan Kesehatan. YAPMMI (Yayasan Pengusaha dan Minuman Seluruh Indonesia).
Winarno, F. G., & Fernandez, I. E. (2007). Susu dan Produk Fermentasinya (1st ed.). M-Brio Press.
Zakaria, Y. (2009). Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir. Jurnal Agripet, 9(1), 26–30. https://doi.org/ 10.17969/agripet.v9i1.618