The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir
. This study aimed to investigate the characteristics of cow's milk kefir using different types of kecombrang extracts (leaves, flowers, and stems) and varying extract concentrations to identify the optimal combination of extract types and concentrations to achieve the highest antioxidant activ...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2024-12-01
|
| Series: | Animal Production: Indonesian Journal of Animal Production |
| Subjects: | |
| Online Access: | https://jap.fapet.unsoed.ac.id/index.php/JAP/article/view/282 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841526310815399936 |
|---|---|
| author | Rifda Naufalin Triana Setyawardani Ridha Nur Fadhila Gunawan |
| author_facet | Rifda Naufalin Triana Setyawardani Ridha Nur Fadhila Gunawan |
| author_sort | Rifda Naufalin |
| collection | DOAJ |
| description | . This study aimed to investigate the characteristics of cow's milk kefir using different types of kecombrang extracts (leaves, flowers, and stems) and varying extract concentrations to identify the optimal combination of extract types and concentrations to achieve the highest antioxidant activity in kefir. A completely randomized design (CRD) was employed, factoring the kecombrang extracts (leaf, flower, and stem) and the concentrations (2.5%, 5%, and 7.5%). The kefir characteristic variables were analyzed using ANOVA, followed by Duncan's multiple range test at a significance level of α=5%. The results indicated that the type of kecombrang extract influenced viscosity, color value, antioxidant content, and sensory properties of taste and overall acceptability. Increasing the extract concentration enhanced the color value and viscosity. The optimal kefir formulation was achieved with the addition of 7.5% kecombrang flower extract that resulted in the highest antioxidant content of 74.83%. Cow's milk kefir incorporated with 7.5% kecombrang flower extract contained 90.6% water, 0.99% ash, 2.19% fat, 6.82% protein, and 0.6% carbohydrates, all of which comply with CODEX STAN 243-2003. |
| format | Article |
| id | doaj-art-e9d71c61bff148799d9dae4ad85e0aca |
| institution | Kabale University |
| issn | 1411-2027 2541-5875 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science |
| record_format | Article |
| series | Animal Production: Indonesian Journal of Animal Production |
| spelling | doaj-art-e9d71c61bff148799d9dae4ad85e0aca2025-01-17T04:08:12ZengUniversitas Jenderal Soedirman (UNSOED), Faculty of Animal ScienceAnimal Production: Indonesian Journal of Animal Production1411-20272541-58752024-12-0121422410.20884/1.jap.2024.26.3.282282The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of KefirRifda Naufalin0Triana Setyawardani1Ridha Nur Fadhila Gunawan2Fakultas Pertanian Universitas Jenderal SoedirmanAnimal Husbandry FacultyAgricultutural Faculty, Jenderal Soedirman University, Purwokerto. This study aimed to investigate the characteristics of cow's milk kefir using different types of kecombrang extracts (leaves, flowers, and stems) and varying extract concentrations to identify the optimal combination of extract types and concentrations to achieve the highest antioxidant activity in kefir. A completely randomized design (CRD) was employed, factoring the kecombrang extracts (leaf, flower, and stem) and the concentrations (2.5%, 5%, and 7.5%). The kefir characteristic variables were analyzed using ANOVA, followed by Duncan's multiple range test at a significance level of α=5%. The results indicated that the type of kecombrang extract influenced viscosity, color value, antioxidant content, and sensory properties of taste and overall acceptability. Increasing the extract concentration enhanced the color value and viscosity. The optimal kefir formulation was achieved with the addition of 7.5% kecombrang flower extract that resulted in the highest antioxidant content of 74.83%. Cow's milk kefir incorporated with 7.5% kecombrang flower extract contained 90.6% water, 0.99% ash, 2.19% fat, 6.82% protein, and 0.6% carbohydrates, all of which comply with CODEX STAN 243-2003.https://jap.fapet.unsoed.ac.id/index.php/JAP/article/view/282kecombrang, extract, kefir, antioxidant activity, |
| spellingShingle | Rifda Naufalin Triana Setyawardani Ridha Nur Fadhila Gunawan The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir Animal Production: Indonesian Journal of Animal Production kecombrang, extract, kefir, antioxidant activity, |
| title | The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir |
| title_full | The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir |
| title_fullStr | The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir |
| title_full_unstemmed | The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir |
| title_short | The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir |
| title_sort | effect of kecombrang etlingera elatior extract addition on characteristics of kefir |
| topic | kecombrang, extract, kefir, antioxidant activity, |
| url | https://jap.fapet.unsoed.ac.id/index.php/JAP/article/view/282 |
| work_keys_str_mv | AT rifdanaufalin theeffectofkecombrangetlingeraelatiorextractadditiononcharacteristicsofkefir AT trianasetyawardani theeffectofkecombrangetlingeraelatiorextractadditiononcharacteristicsofkefir AT ridhanurfadhilagunawan theeffectofkecombrangetlingeraelatiorextractadditiononcharacteristicsofkefir AT rifdanaufalin effectofkecombrangetlingeraelatiorextractadditiononcharacteristicsofkefir AT trianasetyawardani effectofkecombrangetlingeraelatiorextractadditiononcharacteristicsofkefir AT ridhanurfadhilagunawan effectofkecombrangetlingeraelatiorextractadditiononcharacteristicsofkefir |