The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature
##plugins.themes.bootstrap3.article.sidebar##
Issue
Section
Articles
##plugins.themes.bootstrap3.article.main##
SRI MELIA
♥
INDRI JULIYARSI
https://orcid.org/0000-0003-2855-7794
YULIANTI FITRI KURNIA
YUDHA ENDRA PRATAMA
DHIVA REZZY PRATAMA
Abstract
Abstract. Melia S, Juliyarsi I, Kurnia YF, Pratama YE, Pratama DR. 2020. The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature. Biodiversitas 21: 4591-4596. This research aimed to determine the quality of chemical and microbiological milk of goats fermented with Pediococcus acidilactici BK01 with the storage time on refrigerator temperature. The method used is the experimental method of Completely Randomized Design with five times the treatment of goat milk fermentation at the refrigerator temperature is over 0, 7, 14, 21, and 28 days with four repetitions. The results showed long-lasting storage of real effect (P < 0.05) on water content, pH, titratable acid, total lactic acid bacteria, and total plate count, but no noticeable effect (P > 0.05) on the protein levels and milk fat fermentation during the resulting storage. The value of moisture content during storage ranges between 85.88-84.92%, pH 4.48-4.28 , 3.69-3.49% fat content, 3.53-3.58% protein content, as well as the count of titratable acid ranging from 1.52-1.73%. The whole colonies of lactic acid bacteria reached between 9.106 log CFU/mL to 10.376 log CFU/mL, and the total plate count (TPC) value during storage experienced an increase from 2.653 log CFU/mL to 4.012 log CFU/mL. Based on the results of the study can be concluded that the milk of goat fermentation with P. acidilactici BK01 can maintain quality until the retention period of 28 days with the viability of lactic acid bacteria that meet the category as probiotics and still liked by the consumer.
##plugins.themes.bootstrap3.article.details##
References
Abdel-Hamid, M., Romeih, E., Gamba, R.R., E., , Suzuki, T., Koyanagi, T., Enomoto, T., 2018. The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage, International Dairy Journal 9: 1-8.
AOAC. 2012. Official Methodes of Analysis, 19 th Ed, Washington :Association of official analitycal Chemists, 2002.
Adriani, L. 2005. Bakteri probiotik sebagai starter dan implikasi efeknya terhadap kualitas yoghurt, ekosistem saluran pencernaan dan biokimia darah mencit. Disertasi Program Pasca Sarjana. Universitas Padjajaran: Bandung [Indonesia].
Barrionuevo M, Alferez M.J.M., Sampelayo M.R.S., dan MS Campos. 2002. Beneficial effect of goat milk on nutritive utilization of iron and copper in malabsoption syndrome. J. Dairy Sci. 85:657-664.
Bosnea, L. A., Kopsahelis, N., Kokkali, V., Terpou, A., & Kanellaki, M. 2017. Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains. Food and Bioproducts Processing, 102, 62–71
Budiana dan Susanto NS. 2005. Susu Kambing. Penebar Swadaya, Jakarta.
Cahyanti AN. 2011.Viabilitas probiotik Lactobacillus casei pada yoghurt susu kambing selama penyimpanan beku. J.Teknologi Pertanian 12: 176-180 [Indonesia].
Dimitrellou, D., Kandylis, P., Petrovi?, T., Dimitrijevi?-Brankovi?, S., Levi?, S., Nedovi?, V. 2016. Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. LWT - Food Science and Technology, 71, 169–174.
Donkor, O. N., Henriksson, A., Vasiljevic, T., and Shah, N. 2006. PEffect of acidification on the activity of probiotics in yogurt during cold storage. International Dairy Journal. 16: 1181–1189.
Gaikwad G.S and J.S. Ghost. 2009. Pharmacodynamic Effect of Growth of Saccharomyces cereviceae during Lactic Fermentation of Milk" Asian J. Agri. Sci, Vol. 1 No 1, pp 1518.
Harley dan Presscot. 2002. Laboratory Exercise in Microbiology, Mcg raw Hill Publisher, pp. 116. U.S.A.
Herawati, H. 2008. Penentuan umur simpan pada produk pangan. ProsidingJurnal Litbang Pertanian. Hlm. 124-130. [Indonesia]
Kurnia, Y.F., S. Yasni., B. Nurtama. 2014. Optimation Formula of Goat Milk Yoghurt and White Oyster Mushroom Powder with Mixture Design Methods. Pakistan Journal of Nutrition 13 (5): 296-302.
Mal, R. Radiati, L.E dan Purwadi. 2015. Effect of storage Duration in Refrigerator Temperature on pH value, Viscosity, Total Lactic Acid and Profiles protein Dissolved of Goat Milk Kefir. Jurnal Teknologi Hasil Ternak, Malang. Univ. Brawijaya.
Magalhaes, K. T., G. V. M. Pereira., C. R. Campos., G. Dragone., and R. F. Schwan., 2011. Brazilian Kefir. Structure, Microbial Communities, and Chemical Composition. Brazilian J. Microbiol, 42: 693-702
Melia S, Yuherman, Jaswandi, Purwati E, Aritonang S, and Silaen M. Characterization of the Antimicrobial Activity of Lactic Acid Bacteria Isolated from Buffalo Milk in West Sumatra (Indonesia) Against Listeria monocytogenes. Pak J Nutr 16 (8): 645-650. DOI: 10.3923/pjn.2017.645.650
Melia S, Yuherman, Jaswandi and Purwati E 2018 Selection of buffalo milk, lactic acid bacteria with probiotic potential. Asian J of Pharm Clin Res 11 pp 186-9
Melia, S., Ferawati, Yuherman, Jaswandi, H. Purwanto, and E. Purwati. 2018. Probiotic Characterization of Lactic Acid Bacteria Isolated From Raw Milk (Buffalo, Cow, and Goat) From West Sumatera, Indonesia. Asian Jr. of Microbiol. Biotech. Env. Sc. Vol. 20 (October Suppl.) : 131-139
Melia S., Ferawati., Zulkarnain I., Purwanto H., Jaswandi Y dan Purwati E. 2019. Quality, viability, and anti-bacterial properties of Lactobacillus fermentum NCC2970 in probiotic fermented goat milk at 4oC. Asian Jr. of Microbiol. Biotech. Env. Sc. Vol. 21(2): 237-242
Melia, S. E. Purwati., Y.F.Kurnia dan D. R. Pratama 2019. Antimicrobial potential of Pediococcus acidilactici BK01 from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia. Biodiversitas Journal of Biological Diversity: 20 (12) 3532-3538.
Melia, S., E. Purwati, ferawati, Y.F.Kurnia, E. Aisyah, and G.S. Agazi. 2020. Physical and microbiological properties of sausage with addition of crude bacteriocin supernatant Lactobacillus fermentum L23 in cold storage. I.O.P. Conference Series Earth and Environmental Science 454:012095. [Indonesia]
Parmar, R. 2003. Incorporation of acid whey powders in probiotic yoghurt. M. Sc. Thesis, Major in Biological Sciences, Specialization in Dairy, South Dakota State University.[U.S.A].
Guo-Hao Yang, Jun-Jun Guan, Jin-Shui Wang, Hai-Cheng Yin, Fa-Dong Qiao, and Feng Jia. 2012. Physicochemical and Sensory Characterization of Ginger-juice Yogurt during Fermentation. Food Sci. Biotechnol. 21(6): 1541-1548.
Pato U, Yusuf Y, Fitriani S, Jonnadi NN, Wahyuni MS, Feruni JA, Jaswir I. 2020. Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes. Biodiversitas 21: 1295-1302.
Sah, B. N. P., Vasiljevic, T., McKechnie, S., & Donkor, O. N. 2015. Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel. Journal of Dairy Science, 98, 5905–5916.
Shah NP. 2000. Probiotic Bacteria: selective enumeration and survival in dairy foods. J. dairy Sci. 83 : 894-907.
S. Usmiati, W. Broto dan Setiyanto. 2011. Karakteristik Dadih Susu Sapi yang menggunakan Starter Bakteri Probiotik. JITV, Vol 16 no.2, pp 140-152 [Indonesia].
Terpou, A., Gialleli, A. I., Bekatorou, A., Dimitrellou, D., Ganatsios, V., Barouni, E. 2017. Sour milk production by wheat bran supported probiotic biocatalyst as starter culture. Food and Bioproducts Processing, 101, 184–192.
Urnemi, S. Syukur, E. Purwati, I. Sanusi, Jamsari. 2012. Potensi bakteri asam laktat sebagai kandidat probiotik penghasil bakteriosin terhadap mikroba pathogen asal fermentasi kakao varietas Criollo. Jurnal Riset teknologi Industri (LIPI). 6 (13) [Indonesia].
Zakaria Y., C.I. Novita., M. Delima.2010. Keamanan Susu Fermentasi yang Beredar di Banda Aceh Berdasarkan Nilai Gizi dan Jumlah Bakteri Patogen. Agripet. Vol 10 No 1: 32-36 [Indonesia].
AOAC. 2012. Official Methodes of Analysis, 19 th Ed, Washington :Association of official analitycal Chemists, 2002.
Adriani, L. 2005. Bakteri probiotik sebagai starter dan implikasi efeknya terhadap kualitas yoghurt, ekosistem saluran pencernaan dan biokimia darah mencit. Disertasi Program Pasca Sarjana. Universitas Padjajaran: Bandung [Indonesia].
Barrionuevo M, Alferez M.J.M., Sampelayo M.R.S., dan MS Campos. 2002. Beneficial effect of goat milk on nutritive utilization of iron and copper in malabsoption syndrome. J. Dairy Sci. 85:657-664.
Bosnea, L. A., Kopsahelis, N., Kokkali, V., Terpou, A., & Kanellaki, M. 2017. Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains. Food and Bioproducts Processing, 102, 62–71
Budiana dan Susanto NS. 2005. Susu Kambing. Penebar Swadaya, Jakarta.
Cahyanti AN. 2011.Viabilitas probiotik Lactobacillus casei pada yoghurt susu kambing selama penyimpanan beku. J.Teknologi Pertanian 12: 176-180 [Indonesia].
Dimitrellou, D., Kandylis, P., Petrovi?, T., Dimitrijevi?-Brankovi?, S., Levi?, S., Nedovi?, V. 2016. Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. LWT - Food Science and Technology, 71, 169–174.
Donkor, O. N., Henriksson, A., Vasiljevic, T., and Shah, N. 2006. PEffect of acidification on the activity of probiotics in yogurt during cold storage. International Dairy Journal. 16: 1181–1189.
Gaikwad G.S and J.S. Ghost. 2009. Pharmacodynamic Effect of Growth of Saccharomyces cereviceae during Lactic Fermentation of Milk" Asian J. Agri. Sci, Vol. 1 No 1, pp 1518.
Harley dan Presscot. 2002. Laboratory Exercise in Microbiology, Mcg raw Hill Publisher, pp. 116. U.S.A.
Herawati, H. 2008. Penentuan umur simpan pada produk pangan. ProsidingJurnal Litbang Pertanian. Hlm. 124-130. [Indonesia]
Kurnia, Y.F., S. Yasni., B. Nurtama. 2014. Optimation Formula of Goat Milk Yoghurt and White Oyster Mushroom Powder with Mixture Design Methods. Pakistan Journal of Nutrition 13 (5): 296-302.
Mal, R. Radiati, L.E dan Purwadi. 2015. Effect of storage Duration in Refrigerator Temperature on pH value, Viscosity, Total Lactic Acid and Profiles protein Dissolved of Goat Milk Kefir. Jurnal Teknologi Hasil Ternak, Malang. Univ. Brawijaya.
Magalhaes, K. T., G. V. M. Pereira., C. R. Campos., G. Dragone., and R. F. Schwan., 2011. Brazilian Kefir. Structure, Microbial Communities, and Chemical Composition. Brazilian J. Microbiol, 42: 693-702
Melia S, Yuherman, Jaswandi, Purwati E, Aritonang S, and Silaen M. Characterization of the Antimicrobial Activity of Lactic Acid Bacteria Isolated from Buffalo Milk in West Sumatra (Indonesia) Against Listeria monocytogenes. Pak J Nutr 16 (8): 645-650. DOI: 10.3923/pjn.2017.645.650
Melia S, Yuherman, Jaswandi and Purwati E 2018 Selection of buffalo milk, lactic acid bacteria with probiotic potential. Asian J of Pharm Clin Res 11 pp 186-9
Melia, S., Ferawati, Yuherman, Jaswandi, H. Purwanto, and E. Purwati. 2018. Probiotic Characterization of Lactic Acid Bacteria Isolated From Raw Milk (Buffalo, Cow, and Goat) From West Sumatera, Indonesia. Asian Jr. of Microbiol. Biotech. Env. Sc. Vol. 20 (October Suppl.) : 131-139
Melia S., Ferawati., Zulkarnain I., Purwanto H., Jaswandi Y dan Purwati E. 2019. Quality, viability, and anti-bacterial properties of Lactobacillus fermentum NCC2970 in probiotic fermented goat milk at 4oC. Asian Jr. of Microbiol. Biotech. Env. Sc. Vol. 21(2): 237-242
Melia, S. E. Purwati., Y.F.Kurnia dan D. R. Pratama 2019. Antimicrobial potential of Pediococcus acidilactici BK01 from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia. Biodiversitas Journal of Biological Diversity: 20 (12) 3532-3538.
Melia, S., E. Purwati, ferawati, Y.F.Kurnia, E. Aisyah, and G.S. Agazi. 2020. Physical and microbiological properties of sausage with addition of crude bacteriocin supernatant Lactobacillus fermentum L23 in cold storage. I.O.P. Conference Series Earth and Environmental Science 454:012095. [Indonesia]
Parmar, R. 2003. Incorporation of acid whey powders in probiotic yoghurt. M. Sc. Thesis, Major in Biological Sciences, Specialization in Dairy, South Dakota State University.[U.S.A].
Guo-Hao Yang, Jun-Jun Guan, Jin-Shui Wang, Hai-Cheng Yin, Fa-Dong Qiao, and Feng Jia. 2012. Physicochemical and Sensory Characterization of Ginger-juice Yogurt during Fermentation. Food Sci. Biotechnol. 21(6): 1541-1548.
Pato U, Yusuf Y, Fitriani S, Jonnadi NN, Wahyuni MS, Feruni JA, Jaswir I. 2020. Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes. Biodiversitas 21: 1295-1302.
Sah, B. N. P., Vasiljevic, T., McKechnie, S., & Donkor, O. N. 2015. Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel. Journal of Dairy Science, 98, 5905–5916.
Shah NP. 2000. Probiotic Bacteria: selective enumeration and survival in dairy foods. J. dairy Sci. 83 : 894-907.
S. Usmiati, W. Broto dan Setiyanto. 2011. Karakteristik Dadih Susu Sapi yang menggunakan Starter Bakteri Probiotik. JITV, Vol 16 no.2, pp 140-152 [Indonesia].
Terpou, A., Gialleli, A. I., Bekatorou, A., Dimitrellou, D., Ganatsios, V., Barouni, E. 2017. Sour milk production by wheat bran supported probiotic biocatalyst as starter culture. Food and Bioproducts Processing, 101, 184–192.
Urnemi, S. Syukur, E. Purwati, I. Sanusi, Jamsari. 2012. Potensi bakteri asam laktat sebagai kandidat probiotik penghasil bakteriosin terhadap mikroba pathogen asal fermentasi kakao varietas Criollo. Jurnal Riset teknologi Industri (LIPI). 6 (13) [Indonesia].
Zakaria Y., C.I. Novita., M. Delima.2010. Keamanan Susu Fermentasi yang Beredar di Banda Aceh Berdasarkan Nilai Gizi dan Jumlah Bakteri Patogen. Agripet. Vol 10 No 1: 32-36 [Indonesia].
Most read articles by the same author(s)
- SRI MELIA, ENDANG PURWATI, YULIANTI FITRI KURNIA, DHIVA REZZY PRATAMA, Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia , Biodiversitas Journal of Biological Diversity: Vol. 20 No. 12 (2019)
- NURAZIZAH RAMADHANTI, SRI MELIA, JAMES HELLYWARD, ENDANG PURWATI, Characteristics of lactic acid bacteria isolated from palm sugar from West Sumatra, Indonesia and their potential as a probiotic , Biodiversitas Journal of Biological Diversity: Vol. 22 No. 5 (2021)
- SRI MELIA, SALAM N. ARITONANG, INDRI JULIYARSI, YULIANTI FITRI KURNIA, RUSDIMANSYAH, VIRA OKTAVIA HERNITA, The screening of probiotic lactic acid bacteria from honey of stingless bee from West Sumatra, Indonesia and using as starter culture , Biodiversitas Journal of Biological Diversity: Vol. 23 No. 12 (2022)
- ALIYAH FAHMI, SUMARYATI SYUKUR, ZULKARNAIN CHAIDIR, SRI MELIA, Isolation and molecular characterization of probiotic from Sidamanik green tea (Camellia sinensis) fermentation , Biodiversitas Journal of Biological Diversity: Vol. 24 No. 8 (2023)
- SUSMIATI, SRI MELIA, ILFA KHAIRINA, HURRIYA ALZAHRA, Changes in physicochemical, microbiological, and sensory quality of fermented milk with Lactiplantibacillus pentosus during cold storage , Biodiversitas Journal of Biological Diversity: Vol. 25 No. 1 (2024)
- SUSMIATI, SRI MELIA, ENDANG PURWATI, HURRIYA ALZAHRA, Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis) , Biodiversitas Journal of Biological Diversity: Vol. 23 No. 8 (2022)