Abstract
Kefir is one of the fermented milk products. The addition of mangosteen peel extract as a source of antioxidant was aimed to increase the functionality of fermented milk products. The purpose of this research was to study the microbiological characteristics of goat’s milk kefir addition with different concentration (0%, 1%, 2%, and 3%) of mangosteen peel extract. The extract of mangosteen peel was purchased from PT. Haldin Pacific Semesta. The results showed that the addition of mangosteen peel extract did not affect significantly on total lactic bacteria, total plate count, and total coliform, but it affected significantly on total mold and yeast. Total lactic acid bacteria in kefir decreased from kefir grain and bulk starter of kefir, but those populations still same with the standard of microorganisms in prebiotic which is 107 CFU/ml. The conclusion of this study, mangosteen peel extract can be used to decrease total microbial such as mold/yeast at concentration 3% dan 4%.
Highlights
Public awareness of the importance of health is increasing
The fermentation process produces lactic acid as a result of metabolism Lactic acid bacteria (LAB), which are antimicrobial against pathogenic bacteria, because it inhibits the growth of pathogenic bacteria by lowering the pH
The population of coliform bacteria contamination in Kefir bulk starter obtained from the test is less than 1.0 log 10 CFU/ ml. These results indicate that the amount of coliform population contamination the kefir grain and bulk starter kefir is still in limit standards of coliform contamination on fermented milk according to SNI 7388-2009, fermented milk has a maximum limit of coliform contamination is 1.0 log 10 CFU/ ml
Summary
Public awareness of the importance of health is increasing This is indicated by the development of functional food products that produced by the food industry in the middle of society. One of the functional food products, which is currently being developed by the milk processing industry, is kefir. Mangosteen peel extract has a strong antimicrobial activity derived from xanthone compounds, so the addition of mangosteen peel extract on kefir is believed to increase the benefits of kefir. Antimicrobial activity on mangosteen peel extract has possibilities that affect the number of microorganism populations in kefir, so microbiological characteristics were tested on goat milk kefir that added by mangosteen peel extract. The purpose of this study is to examine the microbiological characteristics in goat milk kefir added by commercial mangosteen peel extract with different concentrations as a functional food
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