Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum

https://doi.org/10.21059/buletinpeternak.v43i1.31496

Fitri Suciati(1), Nurliyani Nurliyani(2*), Indratiningsih Indratiningsih(3)

(1) Department of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Yogyakarta, 55281, Indonesia
(2) Department of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Yogyakarta, 55281, Indonesia
(3) Department of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Yogyakarta, 55281, Indonesia
(*) Corresponding Author

Abstract


This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.


Keywords


Fermented whey; Kombucha; Sensory; Whey

Full Text:

PDF


References

Alvarez, B. and G. Martı´nez-Drets. 1995. Metabolic characterization of Acetobacter diazotrophicus. Can.  J. Microbiol. 41:  918-924.

Assadi, M. M., F. Abdolmeki, and R. R. Mokarrame. 2008. Application of whey in fermented beverage production using kefir starter culture.  Nutr. Food Sci. 38: 121-127.

AOAC. 1995. Official methods of analysis. Association of Official Analytical Chemists, Washington.

Balentine, D. A. 1997. Special issue: tea and health. Crit. Rev. Food Sci. Nutr. 8: 691-692.

Belloso-Morales, G. and H. Hernandez-Sanchez. 2003. Manufacture of a beverage from cheese whey using tea fungus fermentation. Rev. Latinom. Microbiol. 45: 5-11.

Bourne, M. 2002. Food texture and viscosity: Concept and Measurement. Academic Press, New York.

CODEX Alimentarius Commision. 2010. CODEX Standard for fermented milks. CODEX STAN 243-2003 (Rev.1-2008, Rev.2-2010).

Dufresne, C. and E. Farnworth. 2000. Tea, kombucha, and health: a review. Food Res. Int. 33: 409-421.

Fardiaz, S. 1993. Analisis Mikrobiologi Pangan Edisi Pertama. Cetakan Pertama. Raja Grafindo Persada, Jakarta.

Fatma, F., S. Soeparno, N. Nurliyani, C. Hidayat, and T. Muhammad. 2012. Karakteristik whey limbah Dangke dan potensinya sebagai produk minuman dengan menggunakan Lactobacillus acidophilus FNCC 005. Agritech. 32: 352-961.

Fu, C., F. Yan, Z. Cao, F. Xie, and J. Lin. 2014. Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage. Food Sci. Technol. Campinas. 34: 123-126.

Ilicic, M., K. Kanuric, S. Milanovic, E. S. Loncar, M. S. Djuric, and R. V. Malbasa. 2012. Lactose fermentation by kombucha-a process to obtain new milk-based beverages. Rom. Biotech. Lett. 17: 7013-7021.

Kumar, V. and V. K. Joshi. 2015. 'Kombucha': Technology, microbiology, production, composition, and therapeutic value. Int. J. Food. Ferment. Technol. 6: 13-24.

Liu, C. H., W. H Hsu, F. L Lee, and C. C. Liao. 1996. The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation. Food Microbiol. 13: 407-415.

Malbaša, R. V., S. D. Milanović, E. S.Lončar, M. S. Djurić, M. Đ. Carić, M. D. Iličić, and L. Kolarov. 2009. Milk-based beverages obtained by kombucha application. Food Chem. 12: 178-184.

Markov, S. L., D. D. Cvetkovic, and A. S. Velicanski. 2012. The availability of a lactose medium for tea fungus culture and kombucha fermentation. Arch. Biol. Sci. Belgrade. 64: 1439-1447.

Marsh, A. J., O. O’Sullivan, C. Hill, R. P. Ross, and P. D. Cotter. 2014. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiol. 38: 171-178.

Milanović, S., E. Lončar, M. Đurić, R. Malbaša, M. Tekić, M. Iličić, and K. Duraković. 2008. Low energy kombucha fermented milk-based beverages. Acta Periodica Technologica. 39: 37-46.

Milanović, S., K. Katarina, V. Vladimir, H. Dajana, I. Mirela, R. Marjanm, and M. Maja. 2012. Physicochemical and textural properties of kombucha fermented dairy products. Afr. J. Biotechnol. 11: 2320-2327.

 Plummer, D. T. 1987. An Introduction to Practical Biochemistry. Tata Mc-Graw Hill Publishing Company LTD, Bombay- New Delhi.

Reiss, J. 1994. Influence of different sugars on the metabolism of the tea fungus. Z Lebensm Unters Forsch. 198: 258-261.

Srihari, T. and U. Satyanarayana. 2012. Changes in free radical scavenging activity of kombucha during fermentation. J. Pharm. Sci. Res. 4: 1978-1981.

Smithers, G. W. 2008. Whey and whey proteins—from ‘gutter-to-gold. In.t Dairy J. 18: 695- 704.

Sudarmadji, S., B. Haryono, dan Suhardi. 1997. Analisa Bahan Makanan dan Pertanian. Liberty Yogyakarta, Yogyakarta.

Tamime, A. Y. 2006. Fermented Milks. Backwell Science Ltd, Oxford, UK.

Teoh, A. L., G. Heard, and J. Cox. 2004. Yeast ecology of Kombucha fermentation. Int. J. Food Microbiol. 95: 119-126.

Wistiana, D. and E. Zubaidah. 2015. Karakteristik kimiawi dan mikrobiologis Kombucha dari berbagai daun tinggi fenol selama fermentasi. Jurnal Pangan dan Agroindustri 3: 1446-1457.

 



DOI: https://doi.org/10.21059/buletinpeternak.v43i1.31496

Article Metrics

Abstract views : 586 | views : 522

Refbacks

  • There are currently no refbacks.




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

Buletin Peternakan (Bulletin of Animal Science) Indexed by:

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