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Bioteknologi Konvensional "Kefir"

Oct 29, 2015

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Tugas matakuliah Pengantar Bioteknologi, Bioteknologi Konvensional, Pembuatan Kefir
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BIOTEKNOLOGI KONVENSIONAL

KEFIR

OLEH:

ANDI CITRA PRATIWI

ICP

091404170

JURUSAN BIOLOGI

FAKULTAS MATEMATIKA DAN ILMU PENGETAHUA ALAM

UNIVERSITAS NEGERI MAKASSAR

2012

A. Deskripsi ProdukKefir adalah minuman yang terbuat dari susu dengan proses fermentasi yang berasal dari daerah Kaukasus. Kefir merupakan minuman probiotik yang dapat dengan mudah dibuat di rumah. Kefir lebih sehat dibanding yogurt karena kemampuannya membangun imunitas.

Kefir berbeda dengan yogurt karena mengandung lebih sedikit CO2, alkohol, dan molekul aromatik diproduksi sebagai hasil fermentasi bakteri asam laktat dan ragi. Meskipun kefir baru saja ditemukan pada banyak daerah didunia, minuman ini telah lama populer di Uni Soviet, Hangaria, dan Polandia. Kefir juga terkenal di Swedia, Norwegia, Jerman, Austria, Brazil, dan Israel. Saat ini, Kefir juga dapat ditemukan di Amerika Serikat, utamanya sebagai minuman etnik. Saat ini, Kefir juga mulai populer di Jepang (Anonima. 2012).B. Cara Pembuatan

Gambar. Bubuk Kefir, merupakan kultur simbiotik dari ragi dan bakteri

Semua jenis susu dapat dibuat kefir, baik susu dari hewan (kambing, sapi, domba) maupun dari tumbuhan (kedelai). Jenis susu terpopuler adalam susu kambing, sapi, dan kedelai. Kefir dibuat dengan memasukaan bubuk kefir ke dalam susu sapi, kambing, atau domba. Kefir tradisional dibuat di dalam tas kulit kambing dan digantung di dekat pintu, tas ini akan bergoyang ketika seseorang membuka pintu sehingga susu dan kefir akan tercampur (Anonimb. 2012). Proses pembuatan kefir tradisional membutuhkan komunitas awal bubuk kefir yang ditambahkan pada larutan yang ingin difermentasi. Metode pembuatan kefir secara tradisional dilakukan dengan menambahkan 2-10% bubuk kefir kedalam susu pada kaleng yang secara tradisional diguncangkan sekali atau beberapakali sehari. Susu yang akan difermentasi tidak diisi penuh pada kaleng untuk memberi ruang pengembangan, karena susu yang difermentasi akan mengembang ketika CO2 diproduksi.

Jika kaleng yang digunakan tidak memiliki penutup, maka harus ditempatkan pada tempat gelap untuk mencegah degradasi vitamin dan inhibisi terhadap kultur. Setelah periode fermentasi berlangsung selama 24 jam, idealnya pada 20-25 C (6877 F), bubuk kefir dipisahkan dari larutan dengan menyaring dan mendiamkannya seperti semula utuk memperoleh larutan yang segar. Langkah-langkah pembuatan kefir adalah sebagai berikut:A. Bahan:

- Susu sapi/kambing/domba

- butir kefir.

B. Alat:

- Alat pemanas (kompor)

- Kain saring

- Botol

- Lemari pendingin

C. Cara pembuatan:

1. Panaskan susu pada suhu 85oC selama 30 menit atau pada suhu 95oC selama 5 menit. Pemanasan yang tidak diinginkan pada usu dan yang kemungkinan bersifat patogen. Selain itu dimaksudkan untuk mendenaturasi protein sehingga meningkatkan viskositas produk yang diperoleh.

2. Susu yang telah dipanaskan tersebut kemudian idinginkan pada suhu kamar sampai mencapai suhu 22oC. setelah itu ditambahkan butir kefir secukupnya dan siinkubasi pada suhu 23oC selama kurang lebih 20 jam atau pada suhu 10oC selama 2 hari.

3. Selanjutnya dilakukan pemisahan butir kefir dengan cara penyaringan. Butir kefirnya disimpan untuk digunakan kembali sedangkan filtratnya (bagian cairnya) merupakan minuman kefir yang segar.

4. Cairan kefir yang diperoleh selanjutnya didinginkan pada suhu 5oC selama 2-3 jam untuk proses pematangan.

5. Pemanasan produk dalam botol atau wadah lain sesuai kebutuhan.

C. Manfaat

Kefir merupakan probiotik alami, yang mengandung 5 jenis flora normal yang akan membantu proses pencernaan dalam saluran cerna. Kefir lebih baik dibanding yogurt karena kefir mengandung lebih banyak organisme dibanding yogurt, dan jenis flora normal yang terkandung dalam kefir terdiri atas i berikut:

berbagai strain mikroorganisme yang kuat, inilah yang akan melawan mikroorganisme patogen dalam saluran cerna. Beberapa manfaat kefir yang telah teruji secara ilmiah adalah sebagai berikut:1. Kandungan mineral dan asam amino dalam kefir membantu melindungi dan mempertahankan fungsi fisiologis tubuh.

2. Protein yang dikandungnya dapat dengan mudah diserap tubuh.

3. Mengandung Vitamins B12, B1, dan Vitamin K.

4. Vitamin B memaksimalkan fungsi organ dan meningkatkan imunitas, meningkatkan stamina, dan dapat pula membantu anda memperoleh berat badan ideal.5. Mengandung bakteri baik dan ragi yang bermanfaat, yaitu Lactobacillus Caucasus, Acetobacter sp., dan Streptococcus sp.

6. Ragi dalam kefir akan menguasai dan membunuh ragi patogen dalam tubuh. Dengan demikian, tubuh menjadi lebih kuat melawan patogen dan parasit dalam usus

7. Mengatasi tekanan darah tinggi, karena berpengaruh baik pada jantung dan darah, sehingga memperbaiki sistem peredaran darah.DAFTAR PUSTAKA

Anonima. 2012. Kefir. Diakses pada september 2012.http://dwb.unl.edu/Teacher/NSF/C11/C11Links/rawhealth.net/kefir2.htm

Anonimb. 2012. Kefir.Diakses pada sept-2012. http://id.wikipedia.org/wiki/KefirAnonimc. 2012. Kefir.Diakses pada sept-2012. http://en.wikipedia.org/wiki/Kefir Anonimd. 2012. Kefir.Diakses pada sept-2012.

http://comfort4adhd.tripod.com/id44.htmlProven Benefits: Minerals and Amino AcidsHelps our bodies with healing and maintenance functions.

Complete ProteinAlready partially digested so its easily utilized by the body.

Vitamins B12, B1, Vitamin K and BThe B Vitamins make you organs function better, boosts your immunity. They also help your stamina and helps you lose weight! YEY! The Biotin helps your body absorb your B vitamins faster.

Contains Major Strains Of Friendly Bacteria and Beneficial YeastsNamely, Lactobacillus Caucasus, Acetobacter species, and Streptococcus species. Beneficial yeasts dominate and eliminate destructive pathogenic yeasts in the body. Your body then becomes better in resisting pathogens and intestinal parasites.

They also help keep the colon environment clean and healthy.

Easy To DigestGreat food for babies(from what I have seen) and the elderly. Also easily cures their digestive disorders.

Arthritis and Rheumatism.I found out about this in Beijing. They were explaining it to me so I decided to get my mom to try it. Suddenly, it just stopped happening. I was pretty amazed.

Anti Aging and WeightlossStudies have proven that taking this regularly daily, will help you look younger and keep your skin looking better. It should add years to your younger look.I mentioned weight loss earlier and I am a firm believer in it. It has been a big part of my success. I have formulated many smoothie recipes and I will share them to you in one of my posts.

ConstipationI have seen many people succeed with this personally. Its like Turbo Lax. Only natural Chronic Fatigue Syndrome

Herpes

Sleep Disorders

Depression

ADHD (Attention Deficit Hyperactivity Disorder)

High Blood PressureHas a positive influence on the heart and blood, heals circulatory conditions.

Regulates Blood Sugar and Cures Diabetes

Heals the Lungs

Cures Bronchitis, Tuberculosis, Asthma.

Cures Allergies and Migraine

Cure For Acne

Heals the Kidneys

Protects the urinary tract and prostate.

Heals The Pancreas

Controls Cholesterol

Controls Osteoporosis

Helps The Liver and Gallbladder

Regulates bile production, influences positively hepatitis

Boosts Metabolism And Digestion

Heals Colitis, Diarrhea, Catarrh, Reflux, Leaky Gut Syndrome and Candidasis

Heals Duodenum and Cures Ulcers.

Helps Lactose Intolerant People

http://www.yourkefirsource.com/kefir-benefits/health-benefits-kefir Kefir

From Wikipedia, the free encyclopedia

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Kefir

Kefir grains, which are a symbiotic culture of yeasts and bacteria, are used to make kefir

Origin

Alternative name(s)Kefrs, keefir, kephir, kewra, talai, mudu kekiya, milk kefir, blgaros

Details

TypeYoghurt

Main ingredient(s)milk, kefir grains (bacteria,salt, yeasts, proteins, lipids, sugar)

Kefir (pronounced /kfr/ k-FEER[1]) (alternately kefrs, keefir, kephir, kewra, talai, mudu kekiya, milk kefir, blgaros) is a fermented milk drink made with kefir grains that originated with shepherds of the North Caucasus region,[citation needed] who discovered that fresh milk carried in leather pouches would occasionally ferment into a carbonated beverage. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.[2]Marco Polo mentioned kefir when recounting his travels.[3]Contents

1 Overview 2 Production 3 Preliminary research 4 Consumption 5 Milk types 6 Culinary uses 7 Possible origin of kefir grains 8 Other fermented dairy products 9 Other fermented beverages 10 See also 11 References 12 Further reading 13 External links

OverviewThe term kefir is of Turkish origin, from kpr kpk (foam),[4] and has become the most commonly used name, although it is known in other regions by various names. Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars, and this symbiotic matrix forms "grains" that resemble cauliflower. For this reason, a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains.

Kefir grains contain a water-soluble polysaccharide known as kefiran, which imparts a rope-like texture and feeling in the mouth; it ranges in color from white to yellow, and may grow to the size of walnuts.

Constituents of kefir[citation needed] Micro-organisms: lactic acid bacteria, yeasts

Fermentation Products: carbon dioxide, ethanol (alcohol)

Nutrients: protein from milk, polysaccharide

Vitamins or pro-vitamins: vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin D, folic acid, nicotinic acid

Minerals: calcium, iron, iodine

Water

Although the lactose in kefir is largely converted into lactic acid, kefir is not suitable for people who are lactose intolerant. There is still between 20%-50% of the original amount of lactose in the finished product.[citation needed]For the preparation of the present factory-produced kefir, the so-called kefir mild, kefir grains are no longer used, but a precise composed mixture of different bacteria and yeast, allowing the flavor to be kept constant.

Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yogurt.[5] Kefir fermented by small-scale dairies early in the 20th century achieved alcohol levels between one and two percent, but kefir made commercially with modern methods of production has less than 1% alcohol, possibly due to reduced fermentation time.[6]Variations that thrive in various other liquids exist, and they vary markedly from kefir in both appearance and microbial composition. Water kefir (or kefir d'acqua) is grown in water with sugar (sometimes with added dry fruit such as figs, and lemon juice) for a day or more at room temperature.

Production

90 grams of kefir grains

Production of traditional kefir requires a starter community of kefir grains which are added to the liquid one wishes to ferment. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be bought from or donated by other growers.

The traditional, or artisanal, method of making kefir is achieved by directly adding kefir grains (210%) to milk in a loosely covered acid proof container which is traditionally agitated once or more times a day. It is not filled to capacity, allowing room for some expansion as the kefiran and carbon dioxide gas produced causes the liquid level to rise. If the container is not light proof it should be stored in the dark to prevent degradation of vitamins and inhibition of the culture. After a period of fermentation lasting around 24 hours, ideally at 2025C (6877F), the grains are removed from the liquid by sieving and reserved as the starter for a fresh amount of liquid. The temperature during fermentation is not critical as long as it is not above one that will kill the culture (about 40C / 104F), or much below 4C (39F) where the process will cease.[citation needed]The fermented liquid which contains live microflora from the grain, may now be consumed as a beverage, used in recipes, or kept aside for several days to undergo a slower secondary fermentation which further thickens and sours the liquid. Without refrigeration the shelf life is two to three days. The grains will enlarge in the process of kefir production, and eventually split. Grains can be dried at room temperature or lyophilized (freeze-dried) or frozen.[citation needed]The Russian method permits production of kefir on a larger scale, and uses two fermentations. The first step is to prepare the cultures by incubating milk with grains (23%), as just described. The grains are then removed by filtration and the resulting liquid mother culture is added to milk (13%) which is fermented for 12 to 18 hours.[citation needed]Kefir can be produced using lyophilized cultures commonly available as a powder from health food shops. A portion of the resulting kefir can be saved to be used a number of times to propagate further fermentations but ultimately does not form grains, and a fresh culture must be obtained.

Preliminary researchOne can possibly change the nutrient content of kefir by simply fermenting for shorter or longer periods, possibly with each stage providing value. For instance, kefir over-ripened (which increases the sour taste) significantly increases folic acid content.[7] One study showed that kefir also may aid in lactose digestion as a catalyst.[8] However, the study showed that there is simply a lower amount of lactose in kefir than in whole milk, with lactose still having an effect on lactose-intolerant subjects. Flatulence, the most commonly reported symptom of lactose consumption, was shown to be lower by 50% after the consumption of kefir compared to the consumption of milk.[9]Researcher Steven Hertzler stated: "Both kefir and yogurt improve lactose digestion simply because some of the bacterial cells give up their lives in the intestinal tract, release their enzymes and digest the lactose. It's a one-shot deal. However, kefir has additional microorganisms that may be able to colonize the intestines and benefit health further by protecting the intestine against disease-causing bacteria."[9]The kefiran in kefir has been shown in one study to suppress an increase in blood pressure and reduce serum cholesterol levels in rats.[10]Kefir contains compounds that have antimutagenic and antioxidant properties in vitro, although it is not established that these compounds have any physiological properties when kefir is consumed.[11]ConsumptionKefir is a drink popular across Eastern and Northern Europe.

Kefir, known as "yogurt de pajaritos" (bird's yogurt), has been regularly consumed in Chile for over a century, where it may have been introduced by any of the various waves of migrants from the former Ottoman empire and migrants from Eastern Europe.

The health benefits of kefir have recently been popularized in North America, Australia, and the United Kingdom, and kefir can be found in pasteurized form in many stores and supermarkets.

Milk types

A glass of kefir in a Polish caf

Kefir grains will ferment the milk from most mammals, and will continue to grow in such milk. Typical milks used include cow, goat, and sheep, each with varying organoleptic and nutritional qualities. Raw milk has been traditionally used.

Kefir grains will also ferment milk substitutes such as soy milk, rice milk, and coconut milk, as well as other sugary liquids including fruit juice, coconut water, beer wort and ginger beer. However, the kefir grains may cease growing if the medium used does not contain all the growth factors required by the bacteria.

Milk sugar is not essential for the synthesis of the polysaccharide that makes up the grains (kefiran), and studies have shown that rice hydrolysate is a suitable alternative medium.[12] Additionally, it has been shown that kefir grains will reproduce when fermenting soy milk, although they will change in appearance and size due to the differing proteins available to them.[13]Culinary usesAs it contains yeasts, kefir can be used to make a sourdough bread. It is also useful as a buttermilk substitute in baking. Kefir is one of the main ingredients in cold borscht. Other variations of kefir soups and foods prepared with kefir are popular across the former Soviet Union and Poland. Kefir may be used in place of milk on cereal or granola.

Possible origin of kefir grainsAbout the origin of kefir Chen et al (2009)[14] write:

Motaghi et al. (1997) [15] produced kefir grains in a goat-hide bag using pasteurized milk inoculated with sheep intestinal flora, followed by culture on the surface of milk. Despite intensive research and many attempts to produce kefir grains from the pure or mixed cultures that are normally present in the grains, no successful results have been reported to date. This failure can probably be ascribed to the fact that very little is known about the mechanism of grain formation.

This possible origin is also mentioned in Semih tles and zlem and (2003)[16]Nutritional Content of Kefir

More than just beneficial bacteria!

In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves.

Kefirs ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.

Kefir is rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin which aids the bodys assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.

http://www.kefir.net/nutritional-content-of-kefir/

Kefir Benefits

The benefits of consuming kefir regularly in the diet

Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).

The regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity.

Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.

http://www.kefir.net/kefir-benefits/