Total Microbiological and Chemical Quality of Dry Fermented Mare’s Milk Sumbawa Using Gum Arabic (Acacia senegal) as Encapsulating Agent
Arif Hendra Utama
Department of Animal Product Technology, Faculty of Animal Science, Brawijaya University, Indonesia.
Yunita Sari
Department of Animal Product Technology, Faculty of Animal Science, Brawijaya University, Indonesia.
Pramudya Andiana
Department of Animal Product Technology, Faculty of Animal Science, Brawijaya University, Indonesia.
Kasri
Department of Nutrition and Animal Feed, Faculty of Animal Science, Brawijaya University, Indonesia.
Riska Faradila
Department of Animal Husbandry, Faculty of Exact Science, Nahdhlatul Ulama University, Indonesia.
Khothibul Umam Al Awwaly
Department of Animal Product Technology, Faculty of Animal Science, Brawijaya University, Indonesia.
Lilik Eka Radiati *
Department of Animal Product Technology, Faculty of Animal Science, Brawijaya University, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent and can improve the functionality of protein peptides to avoid their damage during process of making milk powder and can be fully absorbed by the body. This study aimed to improve the level and quality of dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent by a vacuum foam drying oven method. The method used in this research was a laboratory experimental using a completely randomized design consisting of 5 treatments and 4 replications, which is T1 (20% with encapsulation gum arabic), T2 (24% with encapsulation gum arabic), T3 (28% with encapsulation gum arabic), and T4 (32% with encapsulation gum arabic). The difference in the concentration ratio of encapsulation gum arabic in dry fermented mare’s milk Sumbawa gave a very significant difference (P<0.01) in total plate count (T4 : 6.09 x 105 CFU/ml), potential of hydrogen (T4 : 4.60), total titration lactic acid (T4 : 1.27%), and total protein (3.72%). This analysis has shown that encapsulation can be achieved by adding gum arabic to the preparation of dry fermented mare’s milk Sumbawa.
Keywords: Dry Fermented Mare’s milk, gum arabic, encapsulation, vacuum foam drying oven