[1] I. D. Federation, “International Diabetes Federation Atlas 10th Edition,” www.diabetesatlas.org, 2021. Accessed: Dec. 17, 2021. [Online]. Available: https://diabetesatlas.org/idfawp/resource-files/2021/07/IDF_Atlas_10th_Edition_2021.pdf.
[2] T. Rittiphairoj, K. Pongpirul, K. Janchot, N. T. Mueller, and T. Li, “Probiotics Contribute to Glycemic Control in Patients with Type 2 Diabetes Mellitus: A Systematic Review and Meta-Analysis,” Adv. Nutr., pp. 722–734, 2021, doi: 10.1093/advances/nmaa133.
[3] L. Cintari and D. P. Sukraniti, “Implementation of Transtheoretical Model Nutrition Education and Chromium Picolinate Supplementationon Improve Dietary Adherence Behavior , Chromium Consumption Pattern and Blood Glucose Level Diabetes Mellitus Patients,” Nutrisia, vol. 24, no. 1, pp. 29–39, 2022, doi: 10.29238/jnutri.v24i1.252.
[4] Y. W. Tao, Y. L. Gu, X. Q. Mao, L. Zhang, and Y. F. Pei, “Effects of Probiotics on Type II Diabetes Mellitus: A Meta-analysis,” J. Transl. Med., vol. 18, no. 1, pp. 1–11, 2020, doi: 10.1186/s12967-020-02213-2.
[5] V. E. Sanborn, M. A. A.- Peril, and J. Gunstad, “Lactobacillus rhamnosus GG and HbA1c in middle age and older adults without type 2 diabetes mellitus: A preliminary randomized study,” Diabetes Metab. Syndr. Clin. Res. Rev., vol. 14, no. 5, pp. 907–909, 2020, doi: 10.1016/j.dsx.2020.05.034.
[6] ingrid suryanti Surono, “Indonesian Dadih,” Fermented Milk Diary Prod., 2015.
[7] A. Shafi et al., “Antimicrobial and Antidiabetic Potential of Synbiotic Fermented Milk: A Functional Dairy Product,” Int. J. Dairy Technol., vol. 72, no. 1, pp. 15–22, 2019, doi: 10.1111/1471-0307.12555.
[8] Y. Wang et al., “Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry,” Front. Bioeng. Biotechnol., vol. 9, no. May, pp. 1–19, 2021, doi: 10.3389/fbioe.2021.612285.
[9] D. Rodrigues, T. A. P. Rocha-Santos, C. I. Pereira, A. M. Gomes, F. X. Malcata, and A. C. Freitas, “The Potential Effect of FOS and Inulin Upon Probiotic Bacterium Performance in Curdled Milk Matrices,” LWT - Food Sci. Technol., vol. 44, no. 1, pp. 100–108, 2011, doi: 10.1016/j.lwt.2010.05.021.
[10] I. Manrique, A. Párraga, and M. Hermann, Yacon syrup: Principles and Processing, vol. 55, no. 11. Lima, 2005.
[11] K. E. D. Kumalasari, A. M. Legowo, and A. N. Al-Baarri, “Total Balteri Asam Laktat, Kadar Laktosa, pH, Keasaaman, Kesukaan Drink Yogurt dengan Penambahan Ekstrak Buah Kelengkeng,” J. Apl. Teknol. Pangan, vol. 2, no. 4, pp. 165–168, 2013.
[12] B. S. Nasional, “SNI 01-2346-2006 : Petunjuk Pengujian Organoleptik dan Sensori,” p. 23, 2006.
[13] E. Taufik, “Probiotik yang Disimpan pada Suhu Rendah : Karakteristik Kimiawi,” J. IPB, vol. 27, no. 3, pp. 88–100, 2004, [Online]. Available: https://journal.ipb.ac.id/index.php/mediapeternakan/article/view/645.
[14] M. Ulfa, I. M. Sugitha, and L. P. T. Darmayanti, “Pengaruh Penambahan Skim terhadap Karakteristik Dadih Susu Sapi yang Dibuat dalam Ruas Bambu Wuluh (Schizostachyum silicatum) di Bali,” J. Ilmu dan Teknol. Pangan, vol. 9, no. 2, p. 211, 2020, doi: 10.24843/itepa.2020.v09.i02.p11.
[15] S. Sakul, D. Rosyidi, L. E. Radiati, and P. Purwadi, “The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus),” J. Ilmu dan Teknol. Has. Ternak, vol. 15, no. 1, pp. 46–51, 2020, doi: 10.21776/ub.jitek.2020.015.01.6.
[16] P. Chayaratanasin et al., “Clitoria ternatea Flower Petal Extract Inhibits Adipogenesis and Lipid Accumulation in 3T3-L1 Preadipocytes by Downregulating Adipogenic Gene Expression,” Molecules, vol. 24, no. 10, May 2019, doi: 10.3390/MOLECULES24101894.
[17] E. Nofiyanto, A. Sampurno, and A. N. Cahyanti, “Korelasi Total Bakteri Asam Laktat, Kadar Asam Laktat, dan pH Yoghurt dengan Penambahan Buah Nangka (Artocarpus heterophyllus L.),” vol. 6, no. 2, pp. 3747–3754, 2021.
[18] B. T. Sutikno, S. Rizal, and Marniza, “Effects of Sugar Type and Concentration on The Characteristics of Fermented Turi (sesbania grandiflora (l.) poir) milk,” Emirates J. Food Agric., vol. 25, no. 8, pp. 576–584, 2013, doi: 10.9755/ejfa.v25i8.15062.
[19] A. C. Korengkeng, A. Yelnetty, R. Hadju, and M. Tamasoleng, “Kualitas Fisikokimia dan Mikrobia Yoghurt Sinbiotik yang Diberi Pati Termodifikasi Umbi Ungu (Dioscorea alata) Dengan Level Berbeda,” Zootec, vol. 40, no. 1, p. 124, 2019, doi: 10.35792/zot.40.1.2020.26922.
[20] B. S. Nasional, “Yogurt SNI 2981:2009,” 2009, Accessed: Feb. 10, 2022. [Online]. Available: https://docplayer.info/65211183-Yogurt-sni-2981-2009-standar-nasional-indonesia-badan-standardisasi-nasional.html.
[21] J. Tomovska, N. Gjorgievski, and B. Makarijoski, “Examination of pH, Titratable Acidity and Antioxidant Activity in Fermented Milk,” J. Mater. Sci. Eng., vol. 6, pp. 326–333, 2016, doi: 10.17265/2161-6213/2016.11-12.006.
[22] R. Adrianto, D. Wiraputra, M. D. Jyoti, and A. Z. Andaningrum, “Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method,” J. Agritechno, vol. 13, no. 2, pp. 105–111, 2020, doi: 10.20956/at.v13i2.358.
[23] A. S. Sari and I. S. Surono, “The Effect of Different Starter Cultures and Dextrose on Viability of Lactic Acid Bacteria and pH of Fermented Milk at 43 °c,” IOP Conf. Ser. Earth Environ. Sci., vol. 426, no. 1, 2020, doi: 10.1088/1755-1315/426/1/012183.
[24] C. Tyl and G. D. Sadler, “pH and Titratable Acidity,” in Food science and series, St. Paul, 2017, pp. 389–406.
[25] D. Martharini and I. Indratiningsih, “Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca),” Agritech, vol. 37, no. 1, pp. 22–29, 2017, doi: http://dx.doi.org/10.22146/agritech.17002.
[26] K. M. Radang, A. T. N. Krisnaningsih, H. Leondro, and E. D. Kusumawati, “Evaluasi Total Asam dan Padatan Yogurt dengan Penambahan Pati Talas Lokal (Colocacia esculenta) Pada Masa Inkubasi 18 Jam Suhu Ruang,” vol. 9, no. 1, pp. 62–67, 2021.
[27] E. Derndorfer, “Colours and Their Influences on Sensory Perception of Products,” Vienna, 2017.
[28] E. Purwati, S. N. Aritonang, S. Melia, I. Juliyarsi, and H. Purwanto, Manfaat Probiotik Bakteri Asam Laktat Dadiah Menunjang Kesehatan Masyarakat. Padang: Lembaga Pengembangan Teknologi Informasi dan Komunikasi (LPTIK), 2016.
[29] J. K. Parker, Introduction to Aroma Compounds in Foods. Elsevier Ltd., 2015.
[30] W. J. Dahl, “Modifying Food Texture for the Older Adult ,” Food Science and Human Nutrition Department (FSHN), Florida, 2020.
[31] W. Salisa and A. C. Adi, “Pengaruh Substitusi Sari Kacang Merah (Phaseolus vulgaris) dan Sari Jagung Manis (Zea mays saccharata sturt.) terhadap Daya Terima, Nilai Serat, dan Total Bakteri Asam Laktat,” Nutrisia, vol. 23, no. 2, pp. 1–15, 2021, doi: 10.29238/jnutri.v23i2.87.
[2] T. Rittiphairoj, K. Pongpirul, K. Janchot, N. T. Mueller, and T. Li, “Probiotics Contribute to Glycemic Control in Patients with Type 2 Diabetes Mellitus: A Systematic Review and Meta-Analysis,” Adv. Nutr., pp. 722–734, 2021, doi: 10.1093/advances/nmaa133.
[3] L. Cintari and D. P. Sukraniti, “Implementation of Transtheoretical Model Nutrition Education and Chromium Picolinate Supplementationon Improve Dietary Adherence Behavior , Chromium Consumption Pattern and Blood Glucose Level Diabetes Mellitus Patients,” Nutrisia, vol. 24, no. 1, pp. 29–39, 2022, doi: 10.29238/jnutri.v24i1.252.
[4] Y. W. Tao, Y. L. Gu, X. Q. Mao, L. Zhang, and Y. F. Pei, “Effects of Probiotics on Type II Diabetes Mellitus: A Meta-analysis,” J. Transl. Med., vol. 18, no. 1, pp. 1–11, 2020, doi: 10.1186/s12967-020-02213-2.
[5] V. E. Sanborn, M. A. A.- Peril, and J. Gunstad, “Lactobacillus rhamnosus GG and HbA1c in middle age and older adults without type 2 diabetes mellitus: A preliminary randomized study,” Diabetes Metab. Syndr. Clin. Res. Rev., vol. 14, no. 5, pp. 907–909, 2020, doi: 10.1016/j.dsx.2020.05.034.
[6] ingrid suryanti Surono, “Indonesian Dadih,” Fermented Milk Diary Prod., 2015.
[7] A. Shafi et al., “Antimicrobial and Antidiabetic Potential of Synbiotic Fermented Milk: A Functional Dairy Product,” Int. J. Dairy Technol., vol. 72, no. 1, pp. 15–22, 2019, doi: 10.1111/1471-0307.12555.
[8] Y. Wang et al., “Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry,” Front. Bioeng. Biotechnol., vol. 9, no. May, pp. 1–19, 2021, doi: 10.3389/fbioe.2021.612285.
[9] D. Rodrigues, T. A. P. Rocha-Santos, C. I. Pereira, A. M. Gomes, F. X. Malcata, and A. C. Freitas, “The Potential Effect of FOS and Inulin Upon Probiotic Bacterium Performance in Curdled Milk Matrices,” LWT - Food Sci. Technol., vol. 44, no. 1, pp. 100–108, 2011, doi: 10.1016/j.lwt.2010.05.021.
[10] I. Manrique, A. Párraga, and M. Hermann, Yacon syrup: Principles and Processing, vol. 55, no. 11. Lima, 2005.
[11] K. E. D. Kumalasari, A. M. Legowo, and A. N. Al-Baarri, “Total Balteri Asam Laktat, Kadar Laktosa, pH, Keasaaman, Kesukaan Drink Yogurt dengan Penambahan Ekstrak Buah Kelengkeng,” J. Apl. Teknol. Pangan, vol. 2, no. 4, pp. 165–168, 2013.
[12] B. S. Nasional, “SNI 01-2346-2006 : Petunjuk Pengujian Organoleptik dan Sensori,” p. 23, 2006.
[13] E. Taufik, “Probiotik yang Disimpan pada Suhu Rendah : Karakteristik Kimiawi,” J. IPB, vol. 27, no. 3, pp. 88–100, 2004, [Online]. Available: https://journal.ipb.ac.id/index.php/mediapeternakan/article/view/645.
[14] M. Ulfa, I. M. Sugitha, and L. P. T. Darmayanti, “Pengaruh Penambahan Skim terhadap Karakteristik Dadih Susu Sapi yang Dibuat dalam Ruas Bambu Wuluh (Schizostachyum silicatum) di Bali,” J. Ilmu dan Teknol. Pangan, vol. 9, no. 2, p. 211, 2020, doi: 10.24843/itepa.2020.v09.i02.p11.
[15] S. Sakul, D. Rosyidi, L. E. Radiati, and P. Purwadi, “The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus),” J. Ilmu dan Teknol. Has. Ternak, vol. 15, no. 1, pp. 46–51, 2020, doi: 10.21776/ub.jitek.2020.015.01.6.
[16] P. Chayaratanasin et al., “Clitoria ternatea Flower Petal Extract Inhibits Adipogenesis and Lipid Accumulation in 3T3-L1 Preadipocytes by Downregulating Adipogenic Gene Expression,” Molecules, vol. 24, no. 10, May 2019, doi: 10.3390/MOLECULES24101894.
[17] E. Nofiyanto, A. Sampurno, and A. N. Cahyanti, “Korelasi Total Bakteri Asam Laktat, Kadar Asam Laktat, dan pH Yoghurt dengan Penambahan Buah Nangka (Artocarpus heterophyllus L.),” vol. 6, no. 2, pp. 3747–3754, 2021.
[18] B. T. Sutikno, S. Rizal, and Marniza, “Effects of Sugar Type and Concentration on The Characteristics of Fermented Turi (sesbania grandiflora (l.) poir) milk,” Emirates J. Food Agric., vol. 25, no. 8, pp. 576–584, 2013, doi: 10.9755/ejfa.v25i8.15062.
[19] A. C. Korengkeng, A. Yelnetty, R. Hadju, and M. Tamasoleng, “Kualitas Fisikokimia dan Mikrobia Yoghurt Sinbiotik yang Diberi Pati Termodifikasi Umbi Ungu (Dioscorea alata) Dengan Level Berbeda,” Zootec, vol. 40, no. 1, p. 124, 2019, doi: 10.35792/zot.40.1.2020.26922.
[20] B. S. Nasional, “Yogurt SNI 2981:2009,” 2009, Accessed: Feb. 10, 2022. [Online]. Available: https://docplayer.info/65211183-Yogurt-sni-2981-2009-standar-nasional-indonesia-badan-standardisasi-nasional.html.
[21] J. Tomovska, N. Gjorgievski, and B. Makarijoski, “Examination of pH, Titratable Acidity and Antioxidant Activity in Fermented Milk,” J. Mater. Sci. Eng., vol. 6, pp. 326–333, 2016, doi: 10.17265/2161-6213/2016.11-12.006.
[22] R. Adrianto, D. Wiraputra, M. D. Jyoti, and A. Z. Andaningrum, “Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method,” J. Agritechno, vol. 13, no. 2, pp. 105–111, 2020, doi: 10.20956/at.v13i2.358.
[23] A. S. Sari and I. S. Surono, “The Effect of Different Starter Cultures and Dextrose on Viability of Lactic Acid Bacteria and pH of Fermented Milk at 43 °c,” IOP Conf. Ser. Earth Environ. Sci., vol. 426, no. 1, 2020, doi: 10.1088/1755-1315/426/1/012183.
[24] C. Tyl and G. D. Sadler, “pH and Titratable Acidity,” in Food science and series, St. Paul, 2017, pp. 389–406.
[25] D. Martharini and I. Indratiningsih, “Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca),” Agritech, vol. 37, no. 1, pp. 22–29, 2017, doi: http://dx.doi.org/10.22146/agritech.17002.
[26] K. M. Radang, A. T. N. Krisnaningsih, H. Leondro, and E. D. Kusumawati, “Evaluasi Total Asam dan Padatan Yogurt dengan Penambahan Pati Talas Lokal (Colocacia esculenta) Pada Masa Inkubasi 18 Jam Suhu Ruang,” vol. 9, no. 1, pp. 62–67, 2021.
[27] E. Derndorfer, “Colours and Their Influences on Sensory Perception of Products,” Vienna, 2017.
[28] E. Purwati, S. N. Aritonang, S. Melia, I. Juliyarsi, and H. Purwanto, Manfaat Probiotik Bakteri Asam Laktat Dadiah Menunjang Kesehatan Masyarakat. Padang: Lembaga Pengembangan Teknologi Informasi dan Komunikasi (LPTIK), 2016.
[29] J. K. Parker, Introduction to Aroma Compounds in Foods. Elsevier Ltd., 2015.
[30] W. J. Dahl, “Modifying Food Texture for the Older Adult ,” Food Science and Human Nutrition Department (FSHN), Florida, 2020.
[31] W. Salisa and A. C. Adi, “Pengaruh Substitusi Sari Kacang Merah (Phaseolus vulgaris) dan Sari Jagung Manis (Zea mays saccharata sturt.) terhadap Daya Terima, Nilai Serat, dan Total Bakteri Asam Laktat,” Nutrisia, vol. 23, no. 2, pp. 1–15, 2021, doi: 10.29238/jnutri.v23i2.87.
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Affiliations
Dera Nurul Fadila
UPN Veteran Jakarta
Nanang Nasrulloh
UPN Veteran Jakarta
How to Cite
1.
Fadila D, Nasrulloh N. Potensi Sirop Umbi Yakon sebagai Prebiotik Dadih Susu Sapi untuk Asupan DMT2 [Internet]. JURNAL NUTRISIA [Internet]. 26Sep.2023 [cited 18Jan.2025];25(2):80-8. Available from: https://nutrisiajournal.com/index.php/JNUTRI/article/view/283
Potensi Sirop Umbi Yakon sebagai Prebiotik Dadih Susu Sapi untuk Asupan DMT2
Vol 25 No 2 (2023): Vol 25 No 2 (2023): September (2023)
Submitted: Aug 11, 2022
Published: Sep 26, 2023
Abstract
Background: The prevalence of people with Type 2 Diabetes Mellitus (T2DM) is ≥90% of the total diabetics worldwide. The formulation of dadih of cow’s milk with the addition of yacon tuber syrup can potentially be a synbiotic product. Consumption of synbiotic products in people with T2DM can provide a glycemic control effect. Objective: Analyzed the effect of adding yacon tuber syrup on total lactic acid bacteria (LAB), pH, total acid, and acceptability of cow’s milk dadih. Method: The research design was experimental with a single-factor completely randomized design (CRD) and three repetitions. The method used to analyze the total LAB test uses total plate count (TPC), the pH test using a pH meter, the total acid test using the acid-base titration method, and the acceptability test using an organoleptic test with a hedonic scale (1-9). Results: the addition of yacon tuber syrup affected the pH value (p= 0,016). While, it did not show a significant effect (p>0,05) between the addition of yacon tuber syrup on total LAB, total acid, and organoleptic. Conclusion: Product F2 with added 20% yacon tuber syrup was the best formula with the highest total LAB and acceptability.