1Dosen Jurusan Gizi, Poltekkes Kementerian Kesehatan, Palangkaraya, Indonesia
2Dosen Fakultas Pertanian dan Peternakan, Universitas Diponegoro, Indonesia
3Dosen Teknologi Pangan, Fakultas Ilmu Keperawatan dan Kesehatan, Universitas Muhammadiyah Semarang, Indonesia
BibTex Citation Data :
@article{JGI8614, author = {Teguh Supriyono and Retno Murwani and Nurrahman Nurrahman}, title = {Kandungan beta karoten, polifenol total dan aktifitas ”merantas” radikal bebas kefir susu kacang hijau (Vigna radiata) oleh pengaruh jumlah starter (Lactobacillus bulgaricus dan Candida kefir) dan konsentrasi glukosa}, journal = {Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition)}, volume = {2}, number = {2}, year = {2014}, keywords = {Lactobacillus bulgaricus, Candida kefir, β-carotene, totalpolyphenol, free radicals scavenging activity}, abstract = { Background: Kefir is a well known fermented dairy milk product which is functional for gut health. However kefir can also be made from vegetable milk such as soy or mungbean milk. Objective: T o study the chemical and functional propert y of Mungbean milk (MBM) Kefir Method s : Mungbean milk was fermented into MBM Kefir using Lactobacillus bulgaricus and Candida kefir. Three levels of cultures and glucose concentration were tested and a complete randomized design experiment was employed . The resulting MBM K e fir were tested for β-carotene level , total polyphenol content , and free radical scavenging activity . Beta carotene level, total polyphenols and free radicals scavenging activity were determined by spectrophotometry, Folin-Ciocalteu method , and DPPH radical scavenging as say respectively. The data were analyzed by ANOVA and when the result of ANOVA was significant, Tukey’s multiple comparison was conducted. Result s : Culture concentration increased β-carotene level (p = 0.049), total polyphenol (p = 0.015) and free radical scavenging activity (p = 0,000) of MBM kefir. Glucose concentration increase d total polyphenol (p = 0.002), but had no effect on free radical scavenging activity and β-carotene level. However, t here were no interaction among treatments at 0.05 significance level. Total acid level ranged from 1.57 to 2.54%, with the highest and level at 15% cultures concentration and 15% glucose concentration. Alcohol level ranged from 0.26 to 0.90% which wa s in accordance with the maximum standard for kefir (1%). Conclusion: An optimal product of mungbean milk kefir with highest free radical scavenging activity can be obtained using 15% cultures (Lactobacillus bulgaricus and Candida kefir) and 10% glucose concentration. }, issn = {2338-3119}, pages = {65--71} doi = {10.14710/jgi.2.2.66-72}, url = {https://ejournal.undip.ac.id/index.php/jgi/article/view/8614} }
Refworks Citation Data :
Background: Kefir is a well known fermented dairy milk product which is functional for gut health. However kefir can also be made from vegetable milk such as soy or mungbean milk.
Objective: To study the chemical and functional property of Mungbean milk (MBM) Kefir
Methods:Mungbean milk was fermented into MBM Kefir using Lactobacillus bulgaricus and Candida kefir. Three levels of cultures and glucose concentration were tested and a complete randomized design experiment was employed. The resulting MBM Kefir were tested for β-carotene level, total polyphenol content, and free radical scavenging activity. Beta carotene level, total polyphenols and free radicals scavenging activity were determined by spectrophotometry, Folin-Ciocalteu method, and DPPH radical scavenging assay respectively. The data were analyzed by ANOVA and when the result of ANOVA was significant, Tukey’s multiple comparison was conducted.
Results: Culture concentration increased β-carotene level (p = 0.049), total polyphenol (p = 0.015) and free radical scavenging activity (p = 0,000) of MBM kefir. Glucose concentration increased total polyphenol (p = 0.002), but had no effect on free radical scavenging activity and β-carotene level. However, there were no interaction among treatments at 0.05 significance level. Total acid level ranged from 1.57 to 2.54%, with the highest and level at 15% cultures concentration and 15% glucose concentration. Alcohol level ranged from 0.26 to 0.90% which was in accordance with the maximum standard for kefir (1%).
Conclusion: An optimal product of mungbean milk kefir with highest free radical scavenging activity can be obtained using 15% cultures (Lactobacillus bulgaricus and Candida kefir) and 10% glucose concentration.
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