Article Sidebar

Download
pdf
Statistic
Read Counter : 41 Download : 29

Downloads

Download data is not yet available.

Main Article Content

Abstract

. This study aimed to investigate the characteristics of cow's milk kefir using different types of kecombrang extracts (leaves, flowers, and stems) and varying extract concentrations to identify the optimal combination of extract types and concentrations to achieve the highest antioxidant activity in kefir. A completely randomized design (CRD) was employed, factoring the kecombrang extracts (leaf, flower, and stem) and the concentrations (2.5%, 5%, and 7.5%). The kefir characteristic variables were analyzed using ANOVA, followed by Duncan's multiple range test at a significance level of α=5%. The results indicated that the type of kecombrang extract influenced viscosity, color value, antioxidant content, and sensory properties of taste and overall acceptability. Increasing the extract concentration enhanced the color value and viscosity. The optimal kefir formulation was achieved with the addition of 7.5% kecombrang flower extract that resulted in the highest antioxidant content of 74.83%. Cow's milk kefir incorporated with 7.5% kecombrang flower extract contained 90.6% water, 0.99% ash, 2.19% fat, 6.82% protein, and 0.6% carbohydrates, all of which comply with CODEX STAN 243-2003.

Keywords

Kecombrang, extract, Kefir, Antioxidant Activity,

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Submission of a manuscript implies that the work described has not been published before or is under consideration for publication elsewhere (except in the form of an abstract). When the manuscript is accepted for publication, the authors agree to automatic transfer of the copyright to the publisher.

How to Cite
Naufalin, R., Triana Setyawardani, & Gunawan, R. N. F. (2024). The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir . ANIMAL PRODUCTION, 26(3), 214-224. https://doi.org/10.20884/1.jap.2024.26.3.282
Crossref
Scopus
Google Scholar
Europe PMC

References

  1. Bahari, F, VP Bintoro, and S Susanti. 2019. Karakteristik Fisik, Kimia, dan Hedonik Velva Bengkuang (Pachyrhizus erosus) yang Diperkaya Sari Bunga Kecombrang (Etlingera elatior) Sebagai Perisa Alami. Jurnal Teknologi Pangan. 3(2):235–240.
  2. Farnworth ER. 2008. Handbook of fermented functional foods. 2nd Ed. CRC Press, New York
  3. Fatimah, F., Natalia, C.L., Rumpoko, W., & Rifda, N. 2019. Optimization of Temperatur and Time of Extraction of Kecombrang Stem and Leaf 53 (Etlingera elatior) Based on The Quality of Product Bioactive Components. IOP Conf. Series: Earth and Environmental Science 406 (2019) 012015 : 18.
  4. Garofalo, C, I Ferrocino, A Reale, R Sabbatini, V Milanović, M Alkić-Subašić, F Boscaino, L Aquilanti, M Pasquini, MF Trombetta, S Tavoletti, R Coppola, L Cocolin, M Blesić, Z Sarić, F Clementi, and A Osimani. 2020. Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food Research International. 137(June). http://doi.org/10.1016/j.foodres.2020.109369
  5. Ginting, SO, VP Bintoro, and H Rizqiati. 2019. Analisis Total BAL, Total Padatan Terlarut, Kadar Alkohol, dan Mutu Hedonik pada Kefir Susu Sapi dengan Variasi Konsentrasi Sari Buah Naga Merah ( Hylocereus polyrhizus ). Jurnal Teknologi Pangan. 3(1):104–109. Retrieved from https://doi.org/10.14710/jtp.3.1.104–109
  6. Hecer, C, B Ulusoy, and D Kaynarca. 2019. Effect of different fermentation conditions on composition of kefir microbiota. International Food Research Journal. 26(2):401–409.
  7. Kumalasari, V. 2016. Potensi Daun Ketapang, Daun Mahoni dan Bunga Kecombrang sebagai laternatif Pewarnaan Kain Batik yang Ramah Lingkungan. Junal Teknik Lingkungan. 2 (1) : 62-70, 2016
  8. Makanjuola. 2012. Production and quality evaluation of soy-corn yoghurt. Journal of Food Science and Technology. 4(3):130–134.
  9. Melini, F, V Melini, F Luziatelli, AG Ficca, and M Ruzzi. 2019. Health-promoting components in fermented foods: An up-to-date systematic review. Nutrients. 11(5):1–24. http://doi.org/10.3390/nu11051189
  10. Muawanah, A, I Djajanegara, A Sa’duddin, D Sukandar, and N Radiastuti. 2012. Penggunaan Bunga Kecombrang (Etlingera Elatior) Dalam Proses Formulasi Permen Jelly. Jurnal Kimia VALENSI. 2(4). http://doi.org/10.15408/jkv.v2i4.270
  11. Munteanu, IG, and C Apetrei. 2021. Analytical methods used in determining antioxidant activity: A review. International Journal of Molecular Sciences. 22(7). http://doi.org/10.3390/ijms22073380
  12. Musdholifah, and Zubaidah, E.2016. Studi Aktivitas Antioksidan Kefir Teh Daun Sirsak Dari Berbagai Merk Dipasaran. Jurnal Pangan dan Agroindustri. 4(1).
  13. Naibaho, NM, NS Damanik, and A Syauqi. 2020. Profil organoleptik sambal segar andaliman (Zanthoxylum acanthopodium DC) dan batang kecombrang (Etlingera elatior) muda. Journal of Tropical AgriFood. 2(1):1. http://doi.org/10.35941/jtaf.2.1.2020.3842.1-7
  14. Naufalin, R Laksmi, JBS Kusnandar, F Sudarwamto, M Herastuti, R. 2005. Aktivitas antibakteri ekstrak bunga kecombrang terhadap bakteri patogen dan perusak pangan. Jurnal.Teknol.Dan Industri Pangan. XVI(2):119–125.
  15. Naufalin, R, Erminawati, and DN Wibowo. 2021. Antioxidant activities, physicochemical properties and sensory characteristics of kecombrang tea (Etlingera elatior) as functional drink. IOP Conference Series: Earth and Environmental Science. 653(1). http://doi.org/10.1088/1755-1315/653/1/012129
  16. Naufalin, R, and HS Rukmini. 2010. Potensi antioksidan hasil ekstraksi tanaman kecombrang (Nicolaia speciosa Horan) selama penyimpanan. Seminar Nasional Membangun Daya Saing Produk Pangan Berbasis Bahan Baku Lokal. 1(1):1–13.
  17. Naufalin, R, E Sutrisna, and R Wicaksono. 2021. Antioxidant potential ingredient of kecombrang plants (Etlingera elatior). IOP Conference Series: Earth and Environmental Science. 653(1):0–11. http://doi.org/10.1088/1755-1315/653/1/012130
  18. Nuryanti, S, N Latifasari, R Naufalin, R Wicaksono, and Erminawati. 2021. Antioxidant activity and total phenol of extract of kecombrang flower, stem and leaves with different types of solutions. Molekul. 16(2):110–116. http://doi.org/10.20884/1.jm.2021.16.2.631
  19. O’Brien, K V., KJ Aryana, W Prinyawiwatkul, KMC Ordonez, and CA Boeneke. 2016. Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir. Journal of Dairy Science. 99(9):7043–7048. http://doi.org/10.3168/jds.2015-10284
  20. Sutrisno, OD, L Agustina, and HM Al Hakim. 2019. Pengaruh Jenis Dan Konsentrasi Penstabil Pada Pembuatan Minuman Probiotik Kacang Nagara (Vigna unguiculata ssp. Cylindrica). Pro Food. 5(2):496–506. http://doi.org/10.29303/profood.v5i2.113
  21. Wijekoon, Jeevani Osadee, M. M., Karim, A. A. and Bhat, R. 2011. Evaluation of Nutritional Quality of Torch Ginger (Etlingera elatior Jack.) Inflorescence. International Food Research. 18:1415–1420.
  22. Yelnetty, A., R. Hadju,, & A. D. Mirah. Pengembagan Pangan Fungsional Kefir Symbiotik Menggunakan Kolang Kaling Sebagai Sumber Probiotik. 2016. Laporan Penelitian. Fakultas Peternakan Universitas Sam Ratulangi.