Studies in Physical, Chemical and Microbiological Characteristics of Spray Dried Kefir with Skim Milk Filler
Abstract
Keywords
Full Text:
PDFReferences
Atalar I, Dervisoglu M. 2015. Optimization of spray drying process parameters for kefir powder using response surface methodology. LWT - Food Sci. Technol. 60, 751–757. https://doi.org/10.1016/j.lwt.2014.10.023
Cassani L, Gomez-Zavaglia A, Simal-Gandara J. 2020. Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract. Food Res. Int. https://doi.org/10.1016/j.foodres.2019.108852
Chen H, Wooten H, Thompson L, Pan K. 2019. Nanoparticles of casein micelles for encapsulation of food ingredients, Biopolymer Nanostructures for Food Encapsulation Purposes. Elsevier Inc. https://doi.org/10.1016/B978-0-12-815663-6.00002-1
Codex Alimentarius Commission, 2018. Codex Alimentarius, International Food Standards : Standard For Fermented Milks. FAO/WHO Food Stand.
Dewi AK, Satibi L, 2015. Study of the effect of spray drying temperature on drying time and coconut milk powder yield. J. Konversi 4, 25–31.
Edam M. 2017. Aplikasi Bakteri Asam Laktat Untuk Memodifikasi Tepung Singkong Secara Fermentasi. J. Penelit. Teknol. Ind. 9, 1. https://doi.org/10.33749/jpti.v9i1.3205
Gafar PA, Maurina L. 2019. Proses Penginstanan Temu Lawak , Kunyit Putih dan Jahe Merah serta Pengaruhnya terhadap Kadar Antioksidan dan Daya Terimanya The Processing of Instant Product of Wild Gingger , White Turmeric and Red Ginger and Its Effect on. Pros. Semin. Nas. II Has. Litbangyasa Ind. Palembang, 297–302.
Golowczyc MA, Gerez CL, Silva J, Abraham AG, de Antoni GL, Teixeira P. 2011. Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions. Biotechnol. Lett. 33, 681–686. https://doi.org/10.1007/s10529-010-0491-6
Harjiyanti MD, Pramono YB, Mulyani S. 2013. Total acidity, viscosity, and preference for yogurt drink with mango juice (Mangifera indica) as natural flavor. J. Apl. Teknol. Pangan 2, 104–107.
Kusuma HAW, Kumalaningsih S, Pranowo D. 2019. Optimization of Temperature and Maltodexstrin Concentration in Radish Powder Production using Foam Mat Drying Method. J. Teknol. dan Manaj. Argoindustri 8, 171–182.
Liao LK, Wei XY, Gong X, Li JH, Huang T, Xiong T. 2017. Microencapsulation of Lactobacillus casei LK-1 by spray drying related to its stability and in vitro digestion. LWT - Food Sci. Technol. 82, 82–89. https://doi.org/10.1016/j.lwt.2017.03.065
Lindawati SA, Sriyani NLP, Hartawan M, Suranjaya IG. 2015. The study of microbiological Kefir in different storage duration. Maj. Ilm. Peternak. 18, 95–99. https://doi.org/https://doi.org/10.24843/MIP.2015.v18.i03.p03.
Marwati T, Djaafar TF, Indrasari SD, Widodo S, Cahyaningrum N, Fajariyah A, Sulasmi, Susanto DE, Yanti R, Rahayu ES. 2020. Packaging and storage of cocoa beans fermented with Lactobacillus plantarum HL-15 in Agricultural Technology Park Nglanggeran, Yogyakarta. IOP Conf. Ser. Mater. Sci. Eng. 980. https://doi.org/10.1088/1757-899X/980/1/012032
Nale Z, Tontul I, Aşçi Arslan A, Sahin Nadeem H, Kucukcetin A. 2018. Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes. Int. J. Dairy Technol. 71, 61–72. https://doi.org/10.1111/1471-0307.12402
Ningsih DR, Bintoro VP. 2018. Analisis Total Padatan Terlarut, Kadar Alkohol, Nilai pH dan Total Asam pada Kefir Optima dengan Penambahan High Fructose Syrup (HFS). J. Teknol. Pangan 2, 84–89–89.
Novianti M, Tiwow VMA, Mustapa K. 2017. Analisis Kadar Glukosa pada Nasi Putih dan Nasi Jagung dengan Menggunakan Metode Spektronik 20. J. Akad. Kim. 6, 107. https://doi.org/10.22487/j24775185.2017.v6.i2.9241
Nugraha PC, Legowo AM, Mulyani S, Al-baarri AN. 2014. Intensitas Warna dan Aroma Susu Kambing akibat Glikasi dengan. J. Apl. Teknol. Panga 3, 130–132.
Papapostolou H, Bosnea LA, Koutinas AA, Kanellaki M. 2008. Fermentation efficiency of thermally dried kefir. Bioresour. Technol. 99, 6949–6956. https://doi.org/https://doi.org/10.1016/j.biortech.2008.01.026
Purbasari D. 2019. Application of Foam-Mat Drying Method in Processing of Instant Soybean Milk Powder. J. Agroteknologi 13, 52–61.
Rohmah F, Estiasih T. 2018. Perubahan Karakteristik Kefir Selama Penyimpanan : Kajian Pustaka. J. Pangan dan Agroindustri 6, 30–36. https://doi.org/10.21776/ub.jpa.2018.006.03.4
Saenab A, Laconi EB, Retnani Y, Mas’ud MS. 2010. The evaluation of complete ration pellets quality containing shrimp byproducts. Indones. J. Anim. Vet. Sci. 15, 31–39.
Selvamuthukumaran M. 2019. Handbook on Spray Drying Application for Food Industries, 1st ed. CRC Press, Boca Raton, New York. https://doi.org/https://doi.org/10.1201/9780429055133
Septiani AH, Kusrahayu, Legowo AM. 2013. Pengaruh penambahan susu skim pada proses pembuatan frozen yogurt yang berbahan dasar whey terhadap total asam, ph dan jumlah bakteri asam laktatNo Title. Anim. Agric. J. 2, 225–231.
Setiawati AE, Yunianta Y. 2019. Kajian analisis suhu dan lama penyimpanan terhadap karakteristik kadar alkohol kefir susu sapi. J. Pangan dan Agroindustri 6, 77–86. https://doi.org/http://dx.doi.org/10.21776/ub.jpa.2018.006.04.9.
Sinurat RL, Ekowati CN, Sumardi, Farisi S. 2018. Characteristics Of Kefir Milk with Inoculum Ragi Tape. J. Ilm. Peternak. Terpadu 6, 111–116.
Sulmiyati S, Said NS, Fahrodi DU, Malaka R, Fatma F. 2018. Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (comparison of physiochemical quality of goat milk kefir with cow milk kefir). J. Vet. 19, 263. https://doi.org/10.19087/jveteriner.2018.19.2.263
Sutardi, Hadiwiyoto S, Nugroho R. 2010. Pengaruh dekstrin dan gum arab terhadap sifat kimia dan fisik bubuk sari jagung manis (Zeamays saccharata ). J. Teknol. dan Ind. Pangan XXI, 102–107.
Tampubolon BD, Ayuningtyas U, Setyoko AT, 2016. Kesiapan Pemberlakuan Wajib Sni Susu Bubuk Dan Sni Susu Kental Manis Di Indonesia. J. Stand. 17, 157. https://doi.org/10.31153/js.v17i2.315
Teijeiro M, Pérez PF, De Antoni GL, Golowczyc MA. 2018. Suitability of kefir powder production using spray drying. Food Res. Int. 112, 169–174. https://doi.org/https://doi.org/10.1016/j.foodres.2018.06.023
Ulfindrayani IF, A’yuni Q. 2018. Determination of Free Fatty Acid and Moisture Content in Cooking Oil Used by Fried Food Seller in Manyar Sabrangan, Mulyorejo, Surabaya. J. Pharm. Sci. 3, 53–57.
Yusriyah NH, Agustini R. 2014. Pengaruh Waktu Fermentasi Dan Konsentrasi Bibit Kefir Terhadap Mutu Kefir Susu Sapi. UNESA J. Chem. 3, 53–57.
Zheng X. Fu N, Duan M, Woo MW, Selomulya C, Chen XD. 2015. The mechanisms of the protective effects of reconstituted skim milk during convective droplet drying of lactic acid bacteria. Food Res. Int. 76, 478–488. https://doi.org/10.1016/j.foodres.2015.07.045.
Refbacks
- There are currently no refbacks.