Total Count of Lactic Acid Bacteria in Goats and Cows Milk Yoghurt using Starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4
Olfa Mega(1*), Jaya Putra Jahidin(2), Noraimah binti Sulaiman(3), Muhammad Yusuf(4), Muhamad Arifin(5), Irma Isnafia Arief(6)
(1) Departemen Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, Indonesia
(2) Departemen Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, Indonesia
(3) Departemen Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, Indonesia
(4) Departemen Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, Indonesia
(5) Departemen Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, Indonesia
(6) Departemen Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680, Indonesia
(*) Corresponding Author
Abstract
Yoghurt is a well-known fermented dairy product which produced using a combination of lactic acid bacteria (LAB) of Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophillus as fermentation starters. Cow milk is usually used as a raw ingredient. The LAB-based local yoghurt starter (S. thermophilus RRAM-01 (ST), L. bulgaricus RRAM-01 (LB) and L. acidophilus IIA-2B4 (LA)) were previously isolated from milk and meat, nevertheless had not been extensively attempted to be used in yoghurt production. This study aimed to evaluate the characteristics of cow and goat milk based yoghurt produced by using a single local strater of S. thermophilus RRAM-01 (ST) or L. bulgaricus RRAM-01 (LB) or L. acidophilus IIA-2B4 (LA). The yoghurts were produced through addition of the starter (3% v/v each) with 1010 CFU mL-1 of initial population, and then fermented at room temperature for 24 hr. The result revealed that initial population of LAB in goat’s milk yoghurt fermented by ST or LB were significantly higher than that of by LA. Yet, after 24-hour of storage at room temperature, the total population of LA increased and reached final population which was higher than LB or ST. Meanwhile, cow’s milk yoghurt fermented by LB had the highest population of at the initial day (D0), while after fermentation the highest population were observed on LB or LA cow’s milk yoghurt. Overall goat’s milk yoghurt had significantly lower pH values than the cow’s milk yoghurt. These were accompanied by higher the total titrated acid (TTA) of goat’s milk yoghurt than that of cow’s milk yoghurt. Based on pH and TAT values, it was found that ST bacteria produced significantly higher total acidity goat’s milk yoghurt, followed by LB and LA. However, the type of culture had no effect on total acidity of cow's milk yoghurt.
Keywords
Full Text:
PDFReferences
Association Official Analytical Chemistry (AOAC). 2005. Official Method of Analysis. 18th edn. AOAC International, Maryland, USA.
Bacteriological Analytical Manual (BAM). 2001. U. S. Food and Drug Administration. Center for Food Safety & Applied Nutrition, Maryland, USA.
Arief, I. I., B. S. L. Jenie, M. Astawan, K. Fujiyama, and A. B. Witarto. 2015. Identification and probiotic characteristics acid bacteria isolated from Indonesian local beef. Asian. J. Anim. Sci. 9: 25-36.
Arief, I. I., R. R. A. Maheswari, T. Suryati, A. Haryono, and N. Hidayati. 2005. Isolasi beberapa Bakteri Asam Laktat dari Daging Sapi. Institut Pertanian Bogor, Bogor.
Arief, I. I., Z. Wulandari, E. L. Aditia, M. Baihaqi, Noraimah, and Hendrawan. 2014. Physicochemical and microbiological properties of fermented lamb sausages using probiotic Lactobacillus plantarum IIA-2C12 as starter culture. Pro. Envi. Sci. 20: 352-356.
Ashar, M. N. and R. Chand. 2004. Fermented milk containing ACE inhibitory peptides reduces blood pressure in middle aged hypertensive subjects. Milchwissenschaft 59: 363-366.
Astawan, M., T. Wresdiyati, Suliantari, I. I. Arief, and R. Septiawan. 2012. Production of symbiotic -like using indigenous lactic acid bacteria as functional food. Media Peternakan 66: 9-14.
Badan Standarisasi Nasional (BSN). 2009. SNI. 01-2981-2009. Badan Standarisasi Nasional, Jakarta.
Budiarsana, I. G. M and I. K. Sutama. 2001. Efisiensi Produksi Susu Kambing Peranakan Etawah. Balai Penelitian Ternak, Bogor.
Ekawati, E. R. 2013. Uji Perbedaan Kadar Laktosa pada Susu Sapi Fries Holland dan Susu Kambing Etawa di kec. Ampelgading, Kab. Malang. Sidoarjo. Prodi Analis Kesehatan-FIKes-Universitas Maarif Hasyim Latif, Sidoarjo.
El-Agamy, E. I. 2007. The challenge of cow milk protein allergy. Small. Ruminant. Res. 68: 64-72.
El-Gawad, I. A. A., E. M. El-Sayed, S. A. Hafez, H. M. El-Zeini, and F. A. Saleh. 2005. The hypocholesterolaemic effect of milk yoghurt and soy-yoghurt containing bifidobacteria in rats fed on a cholesterol-enriched diet. Int. Dairy. J. 15: 37-44.
Farnsworth, E. R., I. Mainville, M. P. Desjardins, N. Gardner, I. Fliss, and C. Champagne. 2007. Growth of probiotic bacteria and Bifidobacteria in a soy yoghurt formulation. Int. J. Food Microbiol. 116: 174-181.
Fatmawati, U., I. Faisal, Prasetyo, M. Supia, and A. N. Utami. 2013. Karakteristik yang terbuat dari berbagai jenis susu dengan penambahan kultur campuran Lactobacillus Bulgaricus dan Streptococcus Thermophilus. J. Bioedu. 6: 1-9.
Goldin, B. R. and S. L. Gorbach. 1992. Probiotic for humans. In Fuller, R. Probiotic the Scientific Basis. Chapman & Hall, London.
Granato, D., G. F. Branco, A. G. Cruz, A. F. F. Faria, and N. P. Shah. 2010. Probiotic dairy products as functional foods. Comprehens Reviews in Food. Sci. and Food. Safety. 9: 455-470.
Haenlein, G. F. W. 2004. Goat milk in human nutrition. Small. Ruminant. Res. 51: 155-163.
Hanum, Z, C. Sumantri, Purwantiningsih, I. Batubara, and E. Taufik. 2016. Efektivitas fermentasi susu kambing dengan penambahan Lactobacillus Rhamnosus sebagai inhibitor Tirosinase. Jurnal Kedokteran Hewan 10: 54-57.
Harjiyanti, M. D., Y. B. Pramono, and S. Mulyani. 2013. Total asam, viskositas dan kesukaan pada yoghurt drink dengan sari buah mangga (Mangifera Indica) sebagai perisa alami. Jurnal Aplikasi Teknologi Pangan. 2: 104-107.
Hidayat, I. R., Kusrahayu, and S. Mulyani. 2013. Total bakteri asam laktat, nilai pH dan sifat organoleptik drink yoghurt dari susu sapi yang diperkaya dengan ekstrak buah mangga. J. Animal. Agricul. 2: 160-167.
Hui, Y. H. 1993. Dairy Science and Technology Hand Book 2 Product Manufacturing. Vol 1 VCH Publ. Inc, USA.
Hutkins. 2006. Microbiology and Technology of Fermented Foods. Hoboken NJ, Willey Blackwell.
Karinawatie, S., J. Kusnadi, and E. Martati. 2008. Efektivitas konsentrat protein whey dan dekstrin untuk mempertahankan viabilitas bakteri asam laktat dalam starter kering beku yoghurt. Jurnal Teknologi Pertanian 9: 121-180.
Krasaekoopt, W., B. Bhandari, and H. Deeth. 2003. Evaluation of encapsulation techniques of probiotics for yoghurt. Int. Dairy. J. 13: 3-13.
Makinen, A. M. and M. Bigret. 1998. Industrial Use and Production of Lactic Acid Bacteria. In : Lactic Acid Bacteria, Microbiology and Functional Aspects. Salminen S. and A. V. Wright (Eds.). Marcel Dekker Inc, New York, pp. 73-102.
Nielsen, S. S. 2003. Food Analysis. 3rd edn. Kluwer Academic/Plenum Publishers, New York.
Oka, B., M. Wijaya, and Kadirman. 2017. Karakterisasi kimia susu sapi perah di Kabupaten Sinjai. Jurnal Pendidikan Teknologi Pertanian 3: 195-202.
Putri. E. 2016. Kualitas protein susu sapi segar berdasarkan waktu penyimpanan. Chempublish Journal 1: 14-20.
Rahmawati, I. S. and W. Suntornsuk. 2016. Effects of fermentation and storage on bioactive activities in milks and yoghurts. J. Procedia. Chemist. 18: 53-62.
Ratya, N., E. Taufik and I. I. Arief. 2017. Karakteristik kimia, fisik dan mikrobiologis susu kambing Peranakan Etawa di Bogor. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 5: 1-4.
Rosartio, R., Y. Suranindyah, S. Bintara and Ismaya. 2015. Produksi dan komposisi susu kambing Peranakan Ettawa di dataran tinggi dan dataran rendah Daerah Istimewa Yogyakarta. Buletin Peternakan 39: 180-188.
Sinuhaji, A. B. 2006. Intelerasia Laktosa. Majalah Kedokteran Nusantara. 39 (4):424-429.
Slacanac, V., R. Bozanic, J. Hardi, J. Rezessyne-Szabo, M. Lucan, and V. Krstanovic. 2010. Nutritional and therapeutic value of fermented caprine milk. Int. J. Dairy. Technol. 63: 171-189.
Sunarlim, R. and S. Usmiati. 2006. Sifat mikrobiologi dan sensori dadih susu sapi yang difermentasi menggunakan Lactobacillus plantarum dalam kemasan yang berbeda. Buletin Peternakan 30: 208-216.
Sunarlim, R., H. Setiyanto, and M. Poeloengan. 2007. Pengaruh kombinasi starter bakteri Lactobacillus bulgaricus, Streptococcus thermophilus dan Lactobacillus plantarum terhadap sifat mutu susu fermentasi. Seminar Nasional Teknologi Peternakan dan Veteriner 2007. Pp 270-278.
Tamime, A. Y. and R. K. Robinson. 2007. Yoghurt Science and Technology. 3rd edn. Woodhead Publishing Ltd, CRC Press, LLC, NW, USA, Abington, Cambridge, England.
Usmiati, S. 2011. Karakteristik dadih susu sapi yang menggunakan starter bakteri probiotik. Jurnal Ilmu Ternak Veteriner 16: 140-152.
Virtanen, T. 2007. Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. MTT Agrifood Research, Finland.
Wirjantoro, T. I. and A. Phianmongkhol. 2009. The viability of lactic acid bacteria and Bifidobacterium bifidum in yoghurt powder during storage. CMU. J. Nat. Sci. 8: 95-104.
Zuriati, Y., R. R. A. Maheswari, and H. Susanty. 2011. Karakteristik kualitas susu segar dan yoghurt dari tiga bangsa kambing perah dalam mendukung program ketahanan dan diversifikasi pangan. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner. Fakultas Peternakan, Institut Pertanian Bogor, Bogor.
DOI: https://doi.org/10.21059/buletinpeternak.v44i1.42311
Article Metrics
Abstract views : 3135 | views : 2330Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Buletin Peternakan (Bulletin of Animal Science) Indexed by:
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.