The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder

Abstract

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.

Physicochemical, microbiological, and sensory evaluation of kefir produced from goat milk containing Lacticaseibacillus casei AP and/or oat milk during storage

“…GMK+LC+OM sample showed the lowest protein content of other samples, which demonstrated a significant effect (P<0.05). The average protein level in this study was 4.11-4.92%, which was not far different from the previous study on kefir enriched with Moringa leaves (4.68-5.3%) (Endah et al, 2022), and kefir combined with colostrum (3.8-7.32%) (Setyawardani et al, 2020). Kefir product in this study had lower water content than that of cow milk kefir (89.08%) and soymilk kefir (91.77%), higher protein content (3.94-4.92%) than cow milk kefir (3.75%) and soymilk kefir 1.87%), and almost equal ash to that of cow milk kefir (0.64%) but higher than that of soymilk kefir (0.37%) (Yirmibeşoğlu & Öztürk, 2020).…”

“…FFA is one of the vital parameters that affect the flavor and aroma of fermented milk. The estimated FFA values in this study were 3.78-4.98%, which was higher than 0.24-0.49% of goat milk kefir added with Moringa oleifera leaf powder (Endah et al, 2022), but lower than 5.11-8.59% (Setyawardani et al, 2017). FFA is derived from degradable milk due to the activities of microflora from the kefir grains.…”

“…The total LAB of kefir made with 6% grain kefir was 7.25 log CFU/mL (Sulmiyati et al, 2019). Goat milk kefir made with additional Moringa oleifera leaf powder was reported to contain a total LAB, TPC dan Yeast of 6.17 log CFU/mL, 7.85 log CFU/mL, and 5.62 log CFU/mL (Endah et al, 2022). Kefir made of combined cow and goat milk contained 8.10 log CFU/mL total yeast and 9.44 log CFU/mL bacteria (Temiz & Kezer 2015).…”

The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product

“…In addition, Suhartanti (2014) found that kefir manufactured from goat milk has antibacterial activity towards Staphylococcus aureus with an inhibition zone of 5.67 mm. Many research has been done on kefir based on the origin of kefir grain, such as Thailand kefir (Luang-In and Deeseenthum, 2016); and milk type, such as goat-milk kefir (Martharini and Indratiningsih, 2017;Endah et al, 2022). Therefore, innovation is required in establishing kefir as a functional food by integrating commonly accessible and inexpensive components.…”