Pengembangan Produk Susu yang Mengandung Kalsium, Inulin, dan Teripang sebagai Susu Kaya Prebiotik dan Kolagen

https://doi.org/10.22146/agritech.13603

Almira Nadia(1*), Mirza Hapsari Sakti Titis Penggalih(2), Emy Huriyati(3)

(1) 
(2) Departemen Gizi Kesehatan, Fakultas Kedokteran, Universitas Gadjah Mada Jalan Farmako, Sekip Utara, Yogyakarta
(3) Departemen Gizi Kesehatan, Fakultas Kedokteran, Universitas Gadjah Mada Jalan Farmako, Sekip Utara, Yogyakarta
(*) Corresponding Author

Abstract


One of the health problems that happens in elderly is osteoporosis. Its prevalence in Indonesia reached 19.7%. Nutrition is one of the important parts of osteoporosis treatment. Sufficient calcium intake impacts on high bone density. Many factors affect calcium absorption.  Inulin is a prebiotic that helps increase calcium absorption. Bone composition is one of the important factors. Collagen is a bone component besides calcium and phosphate, which improves fracture resistance. The research aims to determine the organoleptic and physicochemical properties of a dairy product named "Kalipang". This research is an observational analytic study done in three stages. The first stage is a dairy product "Kalipang" formulation consisting of four formulas. The second is the organoleptic test of “Kalipang” including test against color, aroma, flavor, texture, and solubility and the last step is physicochemical properties test of products which covers the analysis of total sugar, reducing sugar, sucrose, protein, fat, water, ash, calcium, inulin, and pH. The result showed that from the aspect of flavor and overall, panelists prefer formula 2 than the other formulas.  Based on the color, aroma, and texture, panelists prefer formula 4 than the others. Nutritional content test results showed that formula 1 has the highest level of total sugar, water, and inulin. Formula 2 has the highest level of reducing sugar, fat, and sucrose. Formula 4 has the highest level of protein, ash, and calcium. Formula 4 meets the organoleptic acceptance and has a better nutritional content than the others.

Keywords


Calcium; inulin; milk; product development; sea cucumber



References

Astawan, M. (2008). Sehat dengan Hidangan Hewani. Jakarta: PenebarSwadaya.

Abrams, S.A., Hawthrone, K.M., Aliu, O., Hicks, P.D., Chen, Z. & Griffin, I.J. (2007). An Inulin-Type Fructan Enhances Calcium Absorbtion Primarily via an Effect on Colonic Absorption in Human. The Journal of Nutrition, 137, 2208-2212.

Baron, R. (2006). Anatomy and Ultrastructur of Bone Histogenesis, Growth, and Remodeling. Boston: Longwood Avenue.

Buckle, K. A., Edwards, R. A., Fleet, G. H., & Wootton, M. (2010). Ilmu Pangan. Jakarta: UI-Press.

Chen, J. (2003). Overview of sea cucumber farming and sea ranching practices in China. SPC Beche-de-mer Information 18 Bulletin, 18–23.

Du, X. Q., Greenfield, H., Fraser, D.R., Ge, K.Y., Liu, Z.H., He, W. (2002). Milk consumption and bone mineral content in chinese adolescent girl. Bone, 30, 521–528.

Desnilasari, D. (2014). Formulasi Minuman Sinbiotik dengan Penambahan Puree Pisang Ambon (Musa paradisiacavarsapientum) dan Inulin Menggunakan Inokulum Lactobacillus casei. Jurnal Agritech, 34(03).

Fajriyah, Iftah. (2010). Pengaruh Penambahan Sukrosa pada Susu Sapi Terhadap Karakteristik Yoghurt yang Dihasilkan. Skripsi. Jurusan Peternakan Universitas Sebelas Maret.

Griffin, I. J., Davila, P. M., & Abrams, S. A. (2002). Non-digestible oligosaccharides and calcium absorption in girls with adequate calcium intakes. British Journal of Nutrition, 87, 187–191.

Guillerminet, F., Beaupied, H., Fabien-Soulé, V., Tomé, D., Benhamou, C.L., Roux, C. & Blais, A. (2010). Hydrolyzed collagen improves bone metabolism and biomechanical parameters in ovariectomizedmice: An in vitro and in vivo study. Bone, 46(3), 827-834.

Iwai, K., Hasegawa, T., Taguchi Y., Morimatsu, F., Sato, K., Nakamura, Y., Higashi, A., Kido, Y., Nakabo, Y., & Ohtsuki, K. (2005). Identification of Food-Derived Collagen Peptides in Human Blood after Oral Ingestion of Gelatin Hydrolysates. Journal of Agricultural and Food Chemistry, 53, 6531–6536.

Jahari, A. B. & Prihartini, S. (2007). Risiko Osteoporosis di Indonesia. Jurnal Gizi Indonesia Puslitbang Gizidan Makanan Depkes RI, 30(1), 1–11.

Junaidi, I. (2007). Osteoporosis. Jakarta: Gramedia.

Koswara, S. (2009). Teknologi Pengolahan Susu. UNIMUS. Diakses dari bkp.madiunkab.go.id/downlot.php?file=TEKNOLOGI-PENGOLAHAN-SUSU.pdf

Kustiariyah. (2007). Teripang sebagai Sumber Pangan dan Bioaktif. Buletin Teknologi Hasil Perikanan, 10(1), 1–8.

Manik, E. (2006). Olahan Susu. Jakarta: Pusat Unit Pangan dan Gizi.

Maheswari, R. R. (2004). Penanganan dan Pengolahan Hasil Ternak Perah. Institut Pertanian Bogor.

Mirdhayati, I., Handoko, J., & Putra, K. U. (2007). Mutu Susu Segar di UPT Ruminansia Besar Dinas Peternakan Kabupaten Kampar Provinsi Riau. Jurnal Peternakan, 5, 14–21.

Nahak, R. J., Khotimah, S., & Turnip, M. (2014). Aspek mikrobiologis susu sapi murni dengan penambahan sari rimpang Bangle (Zingiber cassumunar Roxb). Jurnal Protobiont, 3(3), 69–74.

Nicol, W. M. (1979). Sucrose and Food Technology. London: Applied Science Publisher.

Scholz-ahrens, K. E., Ade, P., Marten, B., Weber, P., Timm, W., Yahya, A., & Glu, C. (2007). Prebiotics, Probiotics, and Synbiotics Affect Mineral Absorption, Bone Mineral Content, and Bone Structure. The Journal of Nutrition, 4, 838S–846S.

Penggalih, M. H. S. T. (2015). Pengaruh Prebiotik, Kalsium, dan Kolagen Terhadap Pembentukan Massa Tulang Tikus dengan Osteoporosis. Yogyakarta.

Permatasari, T. A. E. (2011). Hubungan Asupan Kalsium dan Faktor Risiko Lainnya dengan Kejadian Osteoporosis pada Kelompok Dewasa Awal di Wilayah Ciputat-Tangerang Selatan. Jurnal Kedokterandan Kesehatan 2, 7(2).

Rakhmah, Y. (2012). Studi Pembuatan Bolu Gulung dari Tepung Ubi Jalar (Ipomoea batatas L.). Universitas Hasnuddin.

Robling, A., Castillo, A., & Turner, C. (2006). Biomechanical and Molecular Regulation of Bone Remodeling. Annual Review of Biomedical Engineering, 8, 455–498.

Widodo, W. (2002). Bioteknologi Fermentasi Susu. Malang.

Winarno, F. G. (2004). Kimia Pangan dan Gizi. Jakarta: PT Gramedia Pustaka Utama.

Zuhra, C. F. (2006). Flavor (Citarasa). Universitas Sumatera Utara.



DOI: https://doi.org/10.22146/agritech.13603

Article Metrics

Abstract views : 5013 | views : 20260

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2019 Almira Nadia, Mirza Hapsari Sakti Titis Penggalih, Emy Huriyati

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

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

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.

website statisticsView My Stats