The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder
Goat milk kefir has gained popularity as a functional food. Incorporating natural ingredients with functional properties into kefir making could increase the functional properties in the kefir product. Moringa oleifera leaf has been extensively used for traditional medicine due to its multifunctiona...
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/282689/1/Endah_2022_IOP_Conf._Ser.%20_Earth_Environ._Sci._1041_012067.pdf |
| _version_ | 1797037584203907072 |
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| author | Endah, S.R.N. Wulasari, P.D. Nofriyaldi, A. Nurliyani, Nurliyani Harmayani, E. |
| author_facet | Endah, S.R.N. Wulasari, P.D. Nofriyaldi, A. Nurliyani, Nurliyani Harmayani, E. |
| author_sort | Endah, S.R.N. |
| collection | UGM |
| description | Goat milk kefir has gained popularity as a functional food. Incorporating natural ingredients with functional properties into kefir making could increase the functional properties in the kefir product. Moringa oleifera leaf has been extensively used for traditional medicine due to its multifunctional properties. This study aimed to investigate the chemical properties of goat milk kefir added with moringa leaf powder. The study was conducted in a Completely Randomized Design, using five treatments and five replicates (three replicates for each treatment). The additional levels of moringa leaf powder were 0, 0.5, 1.0, 1.5, and 2.0 w/w. The result showed that moringa leaf powder added to kefir making has significantly (P<0.05) increased acidity and decreased pH; however, the proximate analysis did not show a significant effect (P>0.05). Incorporating 2 moringa leaf powder could increase acidity by 58.61 and decrease pH by 8.53 compared to control. This study found that 2 moringa leaf added to the kefir making produced that the highest acidity (1.115) and the lowest pH (5.07). The average compositions of total solids, fat, protein, ash, and carbohydrate in this study were 18,17, 4.939, 7.22, 0.988, and 5.019, respectively. © Published under licence by IOP Publishing Ltd. |
| first_indexed | 2024-03-14T00:05:32Z |
| format | Conference or Workshop Item |
| id | oai:generic.eprints.org:282689 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:05:32Z |
| publishDate | 2022 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2826892023-11-17T07:59:19Z https://repository.ugm.ac.id/282689/ The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder Endah, S.R.N. Wulasari, P.D. Nofriyaldi, A. Nurliyani, Nurliyani Harmayani, E. Farm Management Animal Production Food technology Livestock Goat milk kefir has gained popularity as a functional food. Incorporating natural ingredients with functional properties into kefir making could increase the functional properties in the kefir product. Moringa oleifera leaf has been extensively used for traditional medicine due to its multifunctional properties. This study aimed to investigate the chemical properties of goat milk kefir added with moringa leaf powder. The study was conducted in a Completely Randomized Design, using five treatments and five replicates (three replicates for each treatment). The additional levels of moringa leaf powder were 0, 0.5, 1.0, 1.5, and 2.0 w/w. The result showed that moringa leaf powder added to kefir making has significantly (P<0.05) increased acidity and decreased pH; however, the proximate analysis did not show a significant effect (P>0.05). Incorporating 2 moringa leaf powder could increase acidity by 58.61 and decrease pH by 8.53 compared to control. This study found that 2 moringa leaf added to the kefir making produced that the highest acidity (1.115) and the lowest pH (5.07). The average compositions of total solids, fat, protein, ash, and carbohydrate in this study were 18,17, 4.939, 7.22, 0.988, and 5.019, respectively. © Published under licence by IOP Publishing Ltd. 2022 Conference or Workshop Item PeerReviewed application/pdf en https://repository.ugm.ac.id/282689/1/Endah_2022_IOP_Conf._Ser.%20_Earth_Environ._Sci._1041_012067.pdf Endah, S.R.N. and Wulasari, P.D. and Nofriyaldi, A. and Nurliyani, Nurliyani and Harmayani, E. (2022) The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder. In: IOP Conference Series: Earth and Environmental Science. https://iopscience.iop.org/article/10.1088/1755-1315/1041/1/012067/pdf |
| spellingShingle | Farm Management Animal Production Food technology Livestock Endah, S.R.N. Wulasari, P.D. Nofriyaldi, A. Nurliyani, Nurliyani Harmayani, E. The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder |
| title | The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder |
| title_full | The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder |
| title_fullStr | The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder |
| title_full_unstemmed | The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder |
| title_short | The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder |
| title_sort | composition of goat milk kefir added with moringa oleifera leaf powder |
| topic | Farm Management Animal Production Food technology Livestock |
| url | https://repository.ugm.ac.id/282689/1/Endah_2022_IOP_Conf._Ser.%20_Earth_Environ._Sci._1041_012067.pdf |
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