Karakterisasi dan Potensi Fungsional Kefir Susu Kambing dengan Penambahan Probiotik Lokal

Erni Nur Juni Astuti, Dian Anggraini Suroto, S.T.P., M.P., M.Eng., Ph.D.; Prof. Dr. Ir. Tyas Utami, M.Sc.

2026 | Tesis | S2 Ilmu dan Teknologi Pangan

Susu kambing potensial dikembangkan sebagai kefir probiotik kaya nutrisi tetapi karakteristik aroma "goaty" dapat membatasi penerimaan konsumen. Penelitian ini bertujuan untuk mengkaji pengaruh penambahan probiotik indigenous Lactiplantibacillus plantarum subsp. plantarum Dad-13 dan T-3 terhadap karakteristik kefir susu kambing. Kefir dengan penambahan L. plantarum indigenous menunjukkan water holding capacity (WHC) yang lebih tinggi, disertai peningkatan viskositas semu dan viskoselastik.  Sel probiotik tetap berada di atas 9 log CFU/mL pada akhir fermentasi, menunjukkan viabilitas yang tinggi dalam matriks kefir. Aktivitas antioksidan meningkat pada penambahan Dad-13 dan T-3 masing-masing mencapai nilai %RSA sebesar 23,05 ± 2,32?n 21,84 ± 3,60%. Konsentrasi gamma-aminobutyric acid (GABA) juga meningkat pada kefir dengan penambahan L. plantarum indigenous dibandingkan kefir kontrol. Analisis volatil menunjukkan bahwa penambahan L. plantarum indigenous memodulasi senyawa volatil yang berkaitan dengan aroma “goaty” diiringi peningkatan kelompok asam organik, alkohol, ester, dan keton. Secara keseluruhan, penambahan L. plantarum indigenous meningkatkan karakteristik, fungsional dan memodulasi profil volatil kefir susu kambing, sehingga menunjukkan potensinya dalam pengembangan pangan fungsional.  

Goat milk has the potential to be developed into nutrient-rich probiotic kefir, but its characteristic "goaty" aroma may limit consumer acceptance. This study investigated the effects of indigenous probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 and T-3 on the physicochemical, microbiological, functional, and volatile characteristics of goat milk kefir.  Kefir supplemented with probiotic local exhibited high water holding capacity (WHC) supported by increased apparent viscosity, stronger viscoelastic characteristic, and lower syneresis. The probiotic cells remained above 9 log CFU/mL at the end of fermentation support the potential of probiotic kefir. The supplementation also increased antioxidant activity, with L. plantarum Dad-13 and T-3 treatments achieving %RSA values of 23.05 ± 2.32% and 21.84 ± 3.60%, respectively. Gamma-aminobutyric acid (GABA) concentrations were enhanced by indigenous L. plantarum supplementation compared with control kefir. Volatile analysis further demonstrated that indigenous L. plantarum modulated “goaty” aroma-associated volatiles, resulting in distinct volatile profiles characterized by increased organic acids, alcohols, esters, and ketones. Overall, indigenous L. plantarum enhanced the characteristic, functional, and modulated the volatile profile of goat milk kefir, highlighting its potential as a functional dairy product. 

Kata Kunci : kefir susu kambing, L. plantarum, probiotik, volatil, GABA, antioksidan, goat milk kefir, L. plantarum, probiotic, volatile, GABA, antioxidant