Pangan Fungsional Berbasis Susu dan Produk Turunannya

  • Fitri Suciati
  • Laras Sirly Safitri
https://doi.org/10.35970/surimi.v1i1.535
Abstract views: 2019 , PDF downloads: 3996

Abstract

Milk is food that contains complete nutrients that are consumed by various groups. Milk contains macronutrients such as protein, fat and carbohydrates as well as micronutrients such as vitamins and minerals and other components that are useful for human nutritional and health needs. Apart from containing micro and macronutrients, milk and its derivative products also contain bioactive components that have certain physiological functions that are beneficial to health, which are called Functional Foods. Milk-based functional food and its derivatives have bioactive components such as bioactive peptides, prebiotics, probiotics, conjugated linoleic acid (CLA) and several other bioactive components. Milk and its derivative products such as cheese, yogurt, kefir, and other derivative products have the potential to be developed. The development of milk-based food into functional food is expected to reduce the risk of degenerative diseases such as obesity, coronary heart disease, hypertension and cancer.

References

Afriani.(2012).KualitasdanAktivitasAntimikrobaProdukDadihSusuSapipadaPenyimpananRendah.Agrinak,02(1),11–16.Antarini,A.A.N.(2011).SinbiotikAntaraPrebiotikdanProbiotik.JurnalIlmuGizi,2(2),148–155.Ayyash,M.,Al-dhaheri,A.S.,Mahadin,S.Al,Kizhakkayil,J.,&Abushelaibi,A.(2018).Invitroinvestigationofanticancer,antihypertensive,antidiabetic,andantioxidantactivitiesofcamelmilkfermentedwithcamelmilkprobiotic:Acomparativestudywithfermentedbovinemilk.JournalofDairyScience,101(2),900–911.https://doi.org/10.3168/jds.2017-13400Azhar,M.(2009).Inulinsebagaiprebiotik.SAINSTEK,12(1),8.Azura,A.R.,Diantini,A.,Farmasi,F.,&Padjadjaran,U.(2019).FarmakaFarmaka.17,209–221.BPOM.(2005).PeraturanKepalaBPOMRInomorHK00.05.52.0685.PeraturanKepalaBadanPengawasObatDanMakananRepublikIndonesia,1–13.Buckle,K.A..,Edwards,R.A..,Fleet,G.H..,&Wootton,M..(2013).IlmuPangan.UI-Press.Chalid,S.R.I.Y.,Nurbayti,S.,&Pratama,A.F.(2018).KarakterisasidanUjiAktivitasProteinSusuKerbau(Bubalusbubalis)FermentasisebagaiAngiotensionConvertingEnzyme(ACE)Inhibitor(CharacterizationandAngiotensionConvertingEnzymeACE-inhibitoryactivityofFermentedBuffaloMilk(Bubalusb.16(2),214–224.Davani-Davari,D.,Negahdaripour,M.,Karimzadeh,I.,Seifan,M.,Mohkam,M.,Masoumi,S.J.,Berenjian,A.,&Ghasemi,Y.(2019).Prebiotics:Definition,types,sources,mechanisms,andclinicalapplications.Foods,8(3).https://doi.org/10.3390/foods8030092EuropeanCommisson.(2010).Functionalfoods.InEuropeanUnion.PublicationsOfficeoftheEuropeanUnion.https://doi.org/10.1016/S0140-6736(99)80007-5Indriyanti,W.,Desvianto,R.,Musfiroh,I.,Farmasi,F.,Padjadjaran,U.,&Barat,J.(2015).InulindariAkarJombang(TaraxacumofficinaleWebb.)sebagaiPrebiotikdalamYoghurtSinbiotikInulinfromJombangRoot(TaraxacumofficinaleWebb.)asPrebioticinSynbioticYoghurt.2.Kanekanian,A.(2015).TheHealthBenefitsofBioactivePeptideCompoundsfromMilkandDairyProducts.InA.Kanekanian(Ed.),Functionaldairyfoodsandingredients.(pp.1–18).JohnWiley&Sons,Ltd.KementerianPertanian.(2019).BukuOutlookKomoditasPeternakanSusuSapi.Inbook(IssueISSN1907-1507).Lee,Y.K.,&Salminen,S.(2008).HandbookofProbioticsandPrebiotics:SecondEdition.JohnWiley&Sons,Inc.https://doi.org/10.1002/9780470432624Lestari,D.,&Giordan,E.(2020).PeptidaBioaktifKaseinSusuKambingsebagaiAgenAntibakteriterhadapStaphylococcusaureusPeptidaBioaktifKaseinSusuKambingsebagaiAgenAntibakteriterhadapCaseinGoat’sMilkBioactivePeptidesasAntibacterialAgentAgainst.April.https://doi.org/10.30997/jah.v6i1.2025Mahdi,C.,Untari,H.,&Padaga,M.C.(2018).IdentificationandCharacterizationofBioactivePeptidesofFermentedGoatMilkasaSourcesofAntioxidantasaTherapeuticNaturalProductIdentificationandCharacterizationofBioactivePeptidesofFermentedGoatMilkasaSourcesofAntioxidantasa.https://doi.org/10.1088/1757-899X/299/1/012014Markowiak,P.,&Ślizewska,K.(2017).Effectsofprobiotics,prebiotics,andsynbioticsonhumanhealth.Nutrients,9(9).https://doi.org/10.3390/nu9091021Mohanty,D.P.,Mohapatra,S.,Misra,S.,&Sahu,P.S.(2016).Milkderivedbioactivepeptidesandtheirimpactonhumanhealth–Areview.SaudiJournalofBiologicalSciences,23(5),577–583.https://doi.org/10.1016/j.sjbs.2015.06.005Ngatirah.(2009).Probiotik,PrebiotikdanSinbiotik.Agroteknose,IV(2),46–48.Ouwehand,A.C.,&Salminen,S.J.(1998).Thehealtheffectsofculturedmilkproductswithviableandnon-viablebacteria.InternationalDairyJournal,8(9),749–758.https://doi.org/10.1016/S0958-6946(98)00114-9Park,Y.W.,&Nam,M.S.(2015).BioactivePeptidesinMilkandDairyProducts:AReviewFunctionalitiesofBioactivePeptides.35(6),831–840.Playne,M.J.,Bennett,L.E.,&Smithers,G.W.(2003).Functionaldairyfoodsandingredients.AustralianJournalofDairyTechnology,58(3),242–264.PutriSari,F.N.,&Pramono,A.(2012).PengaruhPemberianKefirSusuSapiTerhadapKadarTrigliseridaTikusJantanSpragueDawley.JournalofNutritionCollege,1(1),322–326.https://doi.org/10.14710/jnc.v1i1.724Rahmawati,I.S.,&Suntornsuk,W.(2016).EffectsofFermentationandStorageonBioactiveActivitiesinMilksandYoghurts.18(Mcls2015),53–62.https://doi.org/10.1016/j.proche.2016.01.010Sah,B.N.P.,Vasiljevic,T.,Mckechnie,S.,&Donkor,O.N.(2016).Antibacterialandantiproliferativepeptidesinsynbioticyogurt—Releaseandstabilityduringrefrigeratedstorage.4233–4242.https://doi.org/10.3168/jds.2015-10499Setyawardani,T.,Sumarmono,J.,Arief,I.I.,Hantoro,A.,Rahardjo,D.,Widayaka,K.,&Santosa,S.S.(2020).Improvingcompositionandmicrobiologicalcharacteristicsofmilkkefirusingcolostrum.2061.Widodo,H.S.,Mada,U.G.,Murti,T.,Mada,U.G.,Agus,A.,Mada,U.G.,&Performance,G.(2019).MengidentifikasiPeptidaBioaktifAngiotensinConvertingEnzyme-inhibitorMengidentifikasiPeptidaBioaktifAngiotensinConvertingEnzyme-inhibitor(ACEi)dariKaseinβSusuKambingdenganPolimorfismenyaMelaluiTeknikInSilico.January.https://doi.org/10.17728/jatp.3008Wihansah,R.R.S.,Arief,I.I.,&Batubara,I.(2018).Anti-diabeticPotencyandCharacteristicsofProbioticGoat-MilkYogurtSupplementedwithRoselleExtractduringColdStorage.December,191–199.

PlumX Metrics

Published
2021-04-22
Issue
Vol. 1 No. 1 (2021): SURIMI : April 2021
Section
Articles

Copyright (c) 2021 Journal of Sustainable Research In Management of Agroindustry (SURIMI)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).