* Corresponding Author
Fermentasi Whey Keju Menggunakan Biji Kefir (Kefir Grains) dengan Variasi Sumber Nitrogen
https://doi.org/10.22146/agritech.10698 Rohula Utami(1*), Edhi Nurhartadi(2), Asri Nursiwi(3), Martina Andriani(4)
(1) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(2) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(3) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(4) Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta 57126
(*) Corresponding Author
Abstract
Cheese whey is a waste product in cheese processing which contains 4–5% of lactose. Having high carbon source, this material could be a potential fermentation medium for kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide (kefiran) were produced. The kefir grains fermentation also affected by nitrogen source. Therefore, effects of different composition of lactose and nitrogen sources (including yeast extract, urea and mung bean sprouts extract) in the fermentation were examined in this study. The results showed that after 24 hours of incubation, kefir grains biomass reached 21.30-27.15 g (dry wt, g/250mL medium) from 25 g of intial kefir grains biomass. Fermentation broth showed pH values ranged from 3.49–3.94; alcohol level ranged from 0.11-0.31%; and lactic acid content ranged from 0.49–1.47%. The total of kefiran extracted from kefir grain and fermentation broth ranged from 0.63-1.76 g/L. This study indicated that cheese whey can be used as fermentation medium to produce alcohol, lactic acid and kefiran by kefir grains. The highest production of kefiran was achieved in the medium containing 1.2% of whey lactose and 4% of mung bean sprouts extract.Cheese whey is a waste product from cheese processing industry which still has lactose content of 4-5%, so that it can be used as a carbon source in the fermentation medium of kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide commonly called as kefiran were produced. The kefir grains fermentation also affected by nitrogen source. Furthermore, fermentation medium composition were varied at whey lactose concentration and nitrogen source composition (yeast extract, urea and mung bean sprouts extract) for kefir grains fermentation. The results showed that after 24 hours fermentation, kefir grains biomass ranged from 21.30-27.15 g; pH values ranged from 3.49-3.94; alcohol level ranged from 0.11-0.31%; lactic acid content ranged from 0.49-1.47%; and the total of kefiran ranged from 0.63-1.76 g/L. Fermentation medium composition that produced the higher total of kefiran was 1,2% whey lactose and 4% mung bean sprouts extract as nitrogen source.
ABSTRAK
Whey keju adalah produk sampingan dari industri pengolahan keju yang masih memiliki kandungan laktosa sebesar 4–5% sehingga dapat dimanfaatkan sebagai sumber karbon pada media fermentasi oleh biji kefir. Selama proses fermentasi menggunakan biji kefir terjadi pembentukan alkohol, asam laktat dan eksopolisakarida (kefiran). Sumber nitrogen juga dapat mempengaruhi proses fermentasi. Oleh karena itu, dalam penelitian ini dilakukan variasi perlakuan, yaitu variasi konsentrasi laktosa pada whey dan variasi komposisi sumber nitrogen (yeast extract, urea dan ekstrak tauge kacang hijau) sebagai media fermentasi oleh biji kefir. Setelah fermentasi biji kefir selama 24 jam, jumlah biomassa biji kefir berkisar antara 21,30–27,15 g (berat kering g/250 mL medium fermentasi) dari jumlah biomassa awal 25 g. Cairan fermentasi menunjukkan nilai pH berkisar antara 3,49–3,94; kadar alkohol berkisar antara 0,11–0,31% dan kadar asam laktat berkisar antara 0,49–1,47%. Total rendemen kefiran yang didapatkan dari ekstraksi biji kefir dan cairan fermentasi berkisar antara 0,63–1,76 g/L. Hasil penelitian ini mengindikasikan bahwa whey keju dengan penambahan sumber nitrogen dapat digunakan sebagai medium fermentasi oleh biji kefir untuk menghasilkan metabolit berupa alkohol, asam laktat dan kefiran. Variasi formulasi media fermentasi yang menghasilkan kefiran dalam jumlah tertinggi adalah penggunaan konsentrasi laktosa whey keju 1,2% dan sumber nitrogen dari ekstrak tauge kacang hijau sebesar 4%.
Keywords
Full Text:
PDFReferences
Abraham, A. dan De Antoni, G. (1999). Characteristics of kefir grains gown in milk and in soy milk. Journal of Dairy Research 66: 327–333.
Aeschlimann, A. dan von Stockar, U. (1990). The effect of yeast extract supplementation on the production of lactic acid from whey p
ermeate by Lactobacillus helveticus. Applied Microbiology and Biotechnology 32: 398–402.
Amanatin, D.R. dan Nurhidayati, T. (2013). Pengaruh kombinasi konsentrasi media ekstrak tauge (met) dengan pupuk urea terhadap kadar protein Spirulina sp. Jurnal Sains dan Seni Pomits 2(2): E182–E185.
Arifiani, N., Sani, T.A. dan Utami, A.S. (2015). Peningkatan kualitas nata de cane dari limbah nira tebu metode Budchips dengan penambahan ekstrak tauge sebagai sumber nitrogen. Bioteknologi 12(2): 29–33.
Association of Official Analytical Chemist (AOAC). (1995). Official Methods of Analysis. 16th Edition. Washington DC.
Athanasiadis, I., Boskou, D., Kanellaki, M., Kiosseoglou, V. dan Koutinas, A.A. (2002). Whey liquid waste of the dairy industry as raw material for portable alcohol production by kefir granules. Food Chemistry 50: 7231–7234.
Bafrncová, P., Šmogovičová, D., Sláviková, I., Pátková, J. dan Dömény, Z. (1999). Improvement of very high gravity ethanol fermentation by media supplementation using Saccharomyces cerevisiae. Biotechnology Letters 21: 337–341.
Bottazzi, V., Zacconi, C., Sarra, P.G., Dallavalle, P. dan Parisi, M.G. (1994). Kefir: Microbiology, chemistry and technology. L'industria Del Latte 30: 41–62.
Cheirsilp, B. dan Siliaor, R. (2011). Use of whey lactose from dairy industry for economical kefiran production by Lactobacillus kefiranofaciens in mixed cultures with yeast. New Biotechnology 28(6): 574–580.
Cheirsilp, B., Shimizu, H. dan Shioya, S. (2001). Modelling and optimization of environmental conditions for kefiran production by Lactobacillus kefiranofaciens. Application Microbiology Biotechnology 57: 639–646.
Dewi, E.R.S. (2014). Pertumbuhan kultur probiotik hasil isolat bakteri non patogen dalam berbagai jenis media. Bioma 3(1): 53–65.
Dimitrellou, D., Kourkoutas, Y., Banat, I.M., Marchant, R. dan Koutinas, A.A. (2007). Whey-cheese production using freeze-dried kefir culture as a starter. Journal of Applied Microbiology 103: 1170–1183.
Dimitrellou, D., Kourkoutas, Y., Koutinas, A.A. dan Kanellaki, M. (2009). Thermallydried immobilized kefir on casein as starter culture in dried whey cheese production. Food Microbiology 26: 809–820.
Farnworth, E.R. (2005). Kefir–a Complex Probiotic. Food Research and Development Centre, Agiculture and Agi-food Canada, St. Hyacinthe, Quebec, Canada.
Garrote, G., Abraham, A. dan De Antoni, G. (1997). Preservation of kefir grains, a comparative study. Lebensmittel-Wissenchaft Und Technologie 30: 77–84.
Guzel-Seydim, Z.B., Twyffels, J., Seydim, A.C. dan Geene, A.K. (2005). Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation. International Journal of Dairy Technology 58: 25–29.
Halim, C.N. dan Elok Z. (2013). Studi kemampuan probiotik isolat bakteri asam laktat penghasil eksopolisakarida tinggi asal sawi asin (Brassica juncea). Jurnal Pangan dan Agoindustri 1(1): 129–137.
Harta, O., Iconomopoulou, M., Bekatorou, A., Nigam, P., Kontominas, M. dan Koutinas, A.A. (2004). Effect of various carbohydrate substrates on the production of kefir grains for useas a novel baker starter. Food Chemistry 88: 237–242.
Hefdiyah, Arifiyanto, A., Khotim, K., Prio, M.A. dan Kuswitasari, N.D. (2013). Uji potensi medium tumbuh berbahan dasar ekstrak tauge, ekstrak bekatul, dan ekstrak kulit pisang pada kultivasi Spirullina spp. Proceeding Seminar Nasional Biologi X. Surakarta.
Ismael, A.A., Mohamed, F. dan Ayman, K. (2011). Some physicochemical analyses of kefir produced under different fermentation conditions. Journal of Scientific and Industrial Research 70: 365–372.
Katechaki, E., Panas, P., Kourkoutas, Y., Koliopoulos, D. dan Koutinas, A.A. (2009). Thermally-dried free and immobilized kefir cells as starter culture in hardtype cheese production. Bioresource Technology 100: 3618–3624.
Katechaki, E., Panas, P., Rapti, K., Kandilogiannakis, L. dan Koutinas, A.A. (2008). Production of hard-type cheese using free or immobilized freeze-dried kefir cells as a starter culture. Journal of Agricultural and Food Chemistry 56: 5316–5323.
Kooiman, P. (1968). The chemical structure of kefiran, the water-soluble polysaccharide of kefir grain. Carbohydrate Research 7: 200–211.
Kourkoutas, Y., Kandylis, P., Panas, P., Dooley, J.S.G., Nigam, P. dan Koutinas, A.A. (2006). Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production. Applied and Environmental Microbiology 72: 6124–6135.
Koutinas, A.A, Papapostolou, H., Dimitrellou, D., Kopsahelis, N., Katechaki, E., Bekatorou, A. dan Bosnea, L.A. (2009). Whey valorisation: A complete and novel technology development for dairy industry starter culture production. Bioresource Technology 100: 3734–3739.
Koutinas, A.A., Athanasiadis, I., Bekatorou, A., Iconomopoulou, M. dan Blekas, G. (2005). Kefir yeast technology: Scale-up in SCP production using milk whey. Biotechnology and Bioengineering 89: 788–796.
Koutinas, A.A., Athanasiadis, I., Bekatorou, A., Psarianos, C., Kanellaki, M., Agouridis, N. dan Blekas, G. (2007). Kefir-yeast technology: Industrial scale-up of alcoholic fermentation of whey, promoted by raisin extracts, using kefir-yeast granular biomass. Enzyme and Microbial Technology 41: 576–582.
Kuntiya, A., Prasert, H., Charin, T., Ken, S. dan Phisit, S. (2010). Influence of ph, sucrose concentration and agitation speed on exopolysaccharide production by Lactobacillus confusus TISTR 1498 using coconut water as a raw material substitute. Maejo International Journal of Science and Technology 4(02): 318-330.
Magalhães, K.T, Pereira, G.V.M., Dias, D.R. dan Schwan, R.F. (2010). Microbial communities and chemical changes during fermentation of sugary brazilian kefir. World Journal of Microbiology and Biotechnology 33: 1–10.
Obruca, S., Marova, I., Melusova, S. dan Ondruska, V. (2009). Production of polyester-based bioplastics by Bacillus megaterium grown on waste cheese whey substrate under exogenous stress. New Biotechnology 25(Suppl. 1): 257–263.
Otsoa, Lopitz, F., Rementeria, A., Elguezabal, N. dan Garaizar, J. (2006). Kefir: A symbiotic yeast bacteria community with alleged healthy capabilities. Revista Iberoamericana de Micologia 23: 67–74.
Paraskevopoulou, A., Athanasiadis, I., Kanellaki, M., Bekatorou, A., Blekas, G. dan Kiosseoglou, V. (2003). Functional properties of single cell protein produced by kefir microflora. Food Research International 36: 431–438.
Parrondo, J., Garcia, L.A. dan Diaz, M. (2009). Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey. Brazilian Journal of Chemical Engineering 26(03): 445–456.
Pham, P.L., Dupont, I., Roy, D., Lapointe, G. dan Cerning, J. (2000). Production of exopolysaccharides by Lactobacillus rhamnosus and analysis of its enzymatic degadation during prolonged fermentation. Applied and Environmental Microbiology 66: 2302–2310.
Plessas, S., Pherson, L., Bekatorou, A., Nigam, P. dan Koutinas, A.A. (2005). Bread making using kefir grains as baker’s yeast. Food Chemistry 93: 585–589.
Prihantini, N.B., Damayanti, D. dan Yuniati, R. (2007). Pengaruh konsentrasi medium ekstrak tauge (MET) terhadap pertumbuhan Scenedesmus isolat Subang. Makara Sains 11(1): 1–9.
Rahman, A. (1989). Pengantar Teknologi Fermentasi. Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor, Bogor.
Rahman, A., Fardiaz, S., Rahayu, W.P., Suliantari, dan Nurwitri, C.C. (1992). Teknologi Fermentasi Susu. Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor, Bogor.
Razack, A., Vijayagopal, V. dan Viruthagiri, T. (2013). medium optimization for the production of exopolysaccharide by Bacillus subtilis using synthetic source and argo waste. Turkish Journal of Biology 37: 280–288.
Richmond, A. (1986). Handbook of Microalga Culture: Biotechnology and Applied Phycology. CRC Press, New York.
Rimada, P. dan Abraham, A.G. (2006). Kefiran improves rheological properties of glucono lactona induced skim milk gels. International Dairy Journal 16: 33–39.
Rimada, P.S. dan Abraham, A.G. (2001). Polysaccharide Production by kefir grains during whey fermentation. Journal of Dairy Research 68: 653–661.
Rimada, P.S. dan Abraham, A.G. (2003). Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey. Le Lait 83 (1): 79–87.
Ruas-Madiedo, P. dan de los Reyes-Gavilán, C.G. (2005). Invited review: Methods for the screening, isolation, and characterization of exopolysaccharides produced by lactic acid bacteria. Journal of Dairy Science 88: 843–856.
Sajna, K.V., Sukumaran, R.K., Gottumukkala, L.D., Jayamurthy, H., Dhar, K.S. dan Pandey, A. (2013). Studies on structural and physical characteristics of a novel exopolysaccharide from Pseudozyma sp. NII 08165. International Journal of Biological Macromolecules 59: 84–89.
Setioningsih, E., Setianingsih, R. dan Susilowati, A. (2004). Pembuatan minuman probiotik dari susu kedelai dengan inokulum Lactobacillus casei, Lactobacillus plantarum, dan Lactobacillus acidophilus. Bioteknologi 1(1): 1–6.
Shiomi, M., Sasaki, K., Murofushi, M. dan Aibara, K. (1982). Antitumor acitivity in mice of orally administered polysaccharide from kefir gain. Japanese Journal of Medical Science and Biology 35: 75–80.
Shuler, M.L. dan Kargi, F. (1992). Bioprocess Engineering Basic Concepts, Prentice-Hall International Inc., New Jersey.
Surono, S. (2004). Probiotik, Susu Fermentasi dan Kesehatan. Yayasan Pengusaha Makanan dan Minuman Seluruh Indonesia (YAPMMI), Jakarta.
Taniguchi, M., Nomura, M., Itaya, T. dan Tanaka, T. (2001). Kefiran production by Lactobacillus kefiranofaciens under the culture conditions established by mimicking the existence and activities of yeast in kefir grains. Food Science and Technology Research 7: 333–337.
Toba, T., Abe, S., Arihara, K. dan Adachi, S. (1986). A medium for the isolation of capsular bacteria from kefir grains. Agricultural and Biology Chemistry 50: 2673–2674.
USDA. (2016). National Nutrient Database for Standard Reference, Release 28 (2016). https://ndb.nal.usda.gov/ndb/foods/show/2846. [4 April 2016].
Witthuhn, R.C., Schoeman, T. dan Britz, T.J. (2004). Characterisation of the microbial population at different stages of kefir production and kefir grain mass cultivation. International Dairy Journal 15: 383–389.
DOI: https://doi.org/10.22146/agritech.10698
Article Metrics
Abstract views : 6255
| 
views : 6017
Refbacks
- There are currently no refbacks.
Copyright (c) 2017 Rohula Utami, Edhi Nurhartadi, Asri Nursiwi, Martina Andriani
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.