Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review
The high consumer interest in functional food products not only provides basic nutrition but also adds health benefits. One of the nutrient-rich products is milk. Milk is an important and nutrient-high livestock product. Besides that, milk is also widely consumed by the people of Indonesia, one of w...
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University of Brawijaya
2024-11-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
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| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/773 |
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| author | Firsty Ainun Zalzabila Ansori Fithri Choirun Nisa Ahmad Zaki Mubarok |
| author_facet | Firsty Ainun Zalzabila Ansori Fithri Choirun Nisa Ahmad Zaki Mubarok |
| author_sort | Firsty Ainun Zalzabila Ansori |
| collection | DOAJ |
| description | The high consumer interest in functional food products not only provides basic nutrition but also adds health benefits. One of the nutrient-rich products is milk. Milk is an important and nutrient-high livestock product. Besides that, milk is also widely consumed by the people of Indonesia, one of which is goat milk. Goat milk has advantages such as having protein like breast milk, having high digestibility, and being able to be consumed by individuals who are allergic to cow's milk. Goat milk derivative products are quite diverse, including powdered goat milk, goat milk yogurt, and goat milk kefir. With its rich nutrition, goat milk has excellent potential to be developed as a functional product, especially by adding natural antioxidants. One of the ingredients in milk that can bind to antioxidants such as phenolic compounds is protein. As long as there is processing, both drying for milk powder products and the fermentation process for yogurt and kefir products can increase the antioxidant content of the final product which shows a synergistic effect on increasing the antioxidant content of the added natural ingredients. Milk protein can effectively bind to antioxidant compounds and strengthen the interaction between antioxidant compounds and casein so that the antioxidant content in the final product can be maintained. During the fermentation process, there is an increase in antioxidant value due to the activity of microbial enzymes produced during fermentation in binding and stabilization, where proteins such as casein and whey interact with antioxidant molecules like polyphenols and vitamins, forming more stable complexes. Efforts to increase the functional value of dairy products can increase antioxidant activity to ward off free radicals. Therefore, it is essential to review and analyze the various studies that have been conducted regarding the addition of natural antioxidants in goat milk to provide a comprehensive picture of the potential and challenges in the development of this product. |
| format | Article |
| id | doaj-art-021192e00b89419096bb12ed34984734 |
| institution | Kabale University |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| publishDate | 2024-11-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj-art-021192e00b89419096bb12ed349847342025-08-20T03:33:22ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202024-11-0119321722910.21776/ub.jitek.2024.019.03.7631Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific ReviewFirsty Ainun Zalzabila Ansori0Fithri Choirun Nisa1https://orcid.org/0000-0002-0721-6467Ahmad Zaki Mubarok2https://orcid.org/0000-0002-0984-4248Master Program of Agricultural Product Technology, Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, East Java 65141, IndonesiaDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, East Java 65141, IndonesiaDepartment of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, East Java 65141, IndonesiaThe high consumer interest in functional food products not only provides basic nutrition but also adds health benefits. One of the nutrient-rich products is milk. Milk is an important and nutrient-high livestock product. Besides that, milk is also widely consumed by the people of Indonesia, one of which is goat milk. Goat milk has advantages such as having protein like breast milk, having high digestibility, and being able to be consumed by individuals who are allergic to cow's milk. Goat milk derivative products are quite diverse, including powdered goat milk, goat milk yogurt, and goat milk kefir. With its rich nutrition, goat milk has excellent potential to be developed as a functional product, especially by adding natural antioxidants. One of the ingredients in milk that can bind to antioxidants such as phenolic compounds is protein. As long as there is processing, both drying for milk powder products and the fermentation process for yogurt and kefir products can increase the antioxidant content of the final product which shows a synergistic effect on increasing the antioxidant content of the added natural ingredients. Milk protein can effectively bind to antioxidant compounds and strengthen the interaction between antioxidant compounds and casein so that the antioxidant content in the final product can be maintained. During the fermentation process, there is an increase in antioxidant value due to the activity of microbial enzymes produced during fermentation in binding and stabilization, where proteins such as casein and whey interact with antioxidant molecules like polyphenols and vitamins, forming more stable complexes. Efforts to increase the functional value of dairy products can increase antioxidant activity to ward off free radicals. Therefore, it is essential to review and analyze the various studies that have been conducted regarding the addition of natural antioxidants in goat milk to provide a comprehensive picture of the potential and challenges in the development of this product.https://jitek.ub.ac.id/index.php/jitek/article/view/773antioxidant activitydairy productfunctional foodgoat milknatural ingredients |
| spellingShingle | Firsty Ainun Zalzabila Ansori Fithri Choirun Nisa Ahmad Zaki Mubarok Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review Jurnal Ilmu dan Teknologi Hasil Ternak antioxidant activity dairy product functional food goat milk natural ingredients |
| title | Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review |
| title_full | Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review |
| title_fullStr | Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review |
| title_full_unstemmed | Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review |
| title_short | Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review |
| title_sort | functional products based on goat milk with the addition of natural antioxidants scientific review |
| topic | antioxidant activity dairy product functional food goat milk natural ingredients |
| url | https://jitek.ub.ac.id/index.php/jitek/article/view/773 |
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