Formulation of Goat Milk Synbiotic Kefir with Beet Extract and Dragon Fruit as an Alternative Drink for Obese Patients: Crude Fiber Content and pH
Abstract
Background: Obesity is a global health problem that requires innovative therapeutic approaches, one of which is through modulation of the gut microbiota using synbiotic products. Purpose: This study aimed to formulate and analyze the effect of banana peel flour proportion (as a prebiotic) and beetroot and dragon fruit extracts on crude fiber content and pH of goat milk synbiotic kefir. Method: The experimental design used was a factorial Randomized Block Design (RBD) with two factors: banana peel flour concentration (1% and 2%) and beetroot:dragon fruit extract combination concentration (5%, 10%, 15%). Result: The results showed that the interaction of the two factors significantly affected crude fiber content (p=0.02), with the highest value (5.44 ± 1.56%) achieved in treatment added of 2% banana peel flour and 15% extract, but had no significant effect on pH value (p=0.199), which ranged from 3.37–4.09. It was concluded that the formulation of synbiotic kefir with the addition of banana peel flour, beetroot, and dragon fruit extract has the potential to be developed as a high-fiber functional beverage for obese individuals.
References
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Shafi, A., Naeem Raja, H., Farooq, U., Akram, K., Hayat, Z., Naz, A., & Nadeem, H. R. (2019). Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product. International Journal of Dairy Technology, 72(1), 15–22. https://doi.org/10.1111/1471-0307.12555
Sibuea, P., & Lumban Siantar, V. N. (2022). Aktivitas Antioksidan Yoghurt Dengan Penambahan Ekstrak Buah Bit (Beta Vulgaris L.) dan Mutu Probiotik Yang Dihasilkan. Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 3, 22–29. https://doi.org/10.54367/retipa.v3i1.2243
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Sutedjo, K. S. D., & Nisa, F. C. (2015). Konsentrasi Sari Belimbing (Averrhoa carambola L) dan Lama Fermentasi terhadap Karakteristik Fisiko-Kimia dan Mikrobiologi Yoghurt. Jurnal Pangan Dan Agroisndustri, 3(2), 582–593.
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Widyastuti, Y., Febrisiantosa, A., & Tidona, F. (2021). Health-Promoting Properties of Lactobacilli in Fermented Dairy Products. Frontiers in Microbiology, 12(May), 1–8. https://doi.org/10.3389/fmicb.2021.673890
Woodbury, T. J., Grush, E., Allan, M. C., & Mauer, L. J. (2022). The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch. Food Hydrocolloids, 126, 107433. https://doi.org/10.1016/J.FOODHYD.2021.107433
Agita, V. V., Widyastuti, N., & Nissa, C. (2018). Asupan Energi Cemilan, Durasi dan Kualitas Tidur Pada Remaja Obesitas Dan Non Obesitas. Journal of Nutrition College, 7(3), 147. https://doi.org/10.14710/jnc.v7i3.22280
Alim, S., Surjoseputro, S., & Setijawaty, E. (2025). Pengaruh Perbedaan Proporsi Bit Merah dan Pulp Kulit Buah Velva. The Effect of Maltodextrin Concentration on Physicochemical and Organoleptic of Red Dragon Fruit Flesh Flour ( Hylocereus polyrhizus ). Jurnal Teknologi Pangan dan Gizi 24(April), 63–67.
AOAC, 2005. (2005). AOAC, 2005. In Official Methods of Analysis of AOAC INTERNATIONAL 18th Edi tion, 2005.
Aryanta, I. W. R. (2022). Manfaat Buah Naga Untuk Kesehatan. Widya Kesehatan. https://doi.org/10.32795/widyakesehatan.v4i2.3386
Batista, V. L., da Silva, T. F., de Jesus, L. C. L., Coelho-Rocha, N. D., Barroso, F. A. L., Tavares, L. M., Azevedo, V., Mancha-Agresti, P., & Drumond, M. M. (2020). Probiotics, Prebiotics, Synbiotics, and Paraprobiotics as a Therapeutic Alternative for Intestinal Mucositis. Frontiers in Microbiology, 11(September). https://doi.org/10.3389/fmicb.2020.544490
Dauber, C., Carreras, T., Britos, A., Carro, S., Cajarville, C., Gámbaro, A., Jorcin, S., López, T., & Vieitez, I. (2021). Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile. Small Ruminant Research. https://doi.org/10.1016/j.smallrumres.2021.106379
Flores-Mancha, M. A., Ruíz-Gutiérrez, M. G., Sánchez-Vega, R., Santellano-Estrada, E., & Chávez-Martínez, A. (2021). Effect of encapsulated beet extracts (Beta vulgaris) added to yogurt on the physicochemical characteristics and antioxidant activity. Molecules, 26(16). https://doi.org/10.3390/molecules26164768
Hawusiwa, E. S., Wardani, A. K., & Ningtyas, D. W. (2015). The Effect of Concentration of Cassava Paste (Manihot esculenta) and Fermentation Time for Wine Production. Jurnal Pangan Dan Agroindustri, 3(1), 147–155.
He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X., & Zhang, C. (2022). Effects of dietary fiber on human health. Food Science and Human Wellness, 11(1), 1–10. https://doi.org/10.1016/j.fshw.2021.07.001
Johnson-Henry, K. C., Abrahamsson, T. R., Wu, R. Y., & Sherman, P. M. (2016). Probiotics, prebiotics, and synbiotics for the prevention of necrotizing enterocolitis. Advances in Nutrition, 7(5), 928–937. https://doi.org/10.3945/an.116.012237
Kapoor, N., Furler, J., Paul, T. V., Thomas, N., & Oldenburg, B. (2019). Normal Weight Obesity: An Underrecognized Problem in Individuals of South Asian Descent. Clinical Therapeutics, 41(8), 1638–1642. https://doi.org/10.1016/J.CLINTHERA.2019.05.016
Kartika, K., & Kusumastuti, I. (2022). Karakteristik dan Daya Terima Kefir Sinbiotik Tepung Gembili Modifikasi Fisik. Jurnal Gizi Dan Pangan Soedirman. https://doi.org/10.20884/1.jgipas.2022.6.1.5078
Kasote, D. M., Katyare, S. S., Hegde, M. V., & Bae, H. (2015). Significance of antioxidant potential of plants and its relevance to therapeutic applications. International Journal of Biological Sciences, 11(8), 982–991. https://doi.org/10.7150/ijbs.12096
Kemenkes. (2023). Survei Kesehatan Indonesia 2023 (SKI). Kemenkes, 235.
Khasanah, S. K., Susanti, S., & Legowo, A. M. (2020a). Karakteristik es krim kefir puree buah naga merah sebagai Pangan fungsional antiobesitas. Jurnal Teknologi Pangan Dan Gizi.
Khasanah, S. K., Susanti, S., & Legowo, A. M. (2020b). Karakteristik es krim kefir puree buah naga merah sebagai Pangan fungsional antiobesitas. Jurnal Teknologi Pangan Dan Gizi, 19(2), 53–62.
Kinteki, G. A., Rizqiati, H., & Hintono, A. (2019). Pengaruh Lama Fermentasi Kefir Susu Kambing Terhadap Mutu Hedonik, Total Bakteri Asam Laktat (BAL), Total Khamir dan pH. Jurnal Teknologi Pangan, 3(1), 42–50. https://doi.org/10.14710/jtp.2019.20685
Kurniawan, A., Ayu, D. F., & Rossi, E. (2021). Karakteristik Sensori dan Fisiko-Kimia Es Krim Kefir dan Ubi Jalar Ungu. Warta Industri Hasil Pertanian, 38(1), 89. https://doi.org/10.32765/wartaihp.v38i1.6365
Lestari, D. D., Rusdi, B., Yuniarni, U., Farmasi, P., Matematika, F., & Alam, P. (n.d.). Kajian Pemanfaatan Kulit Pisang sebagai Prebiotik Alami untuk Meningkatkan Kesehatan.
Marchesi, J. R., Adams, D. H., Fava, F., Hermes, G. D. A., Hirschfield, G. M., Hold, G., Quraishi, M. N., Kinross, J., Smidt, H., Tuohy, K. M., Thomas, L. V., Zoetendal, E. G., & Hart, A. (2016). The gut microbiota and host health: A new clinical frontier. Gut, 65(2), 330–339. https://doi.org/10.1136/gutjnl-2015-309990
Margareth, L. L., Nurwantoro, N., & Rizqiati, H. (2020). Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir. Journal of Applied Food Technology, 7(1), 15–18. https://doi.org/10.17728/jaft.6513
Martharini, D., & Indratiningsih, I. (2017a). Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca). Agritech, 37(1), 23. https://doi.org/10.22146/agritech.17002
Martharini, D., & Indratiningsih, I. (2017b). Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca). Agritech. https://doi.org/10.22146/agritech.17002
Ningsih, D. R., Bintoro, V. P., & Nurwantoro, N. (2018). Analisis Total Padatan Terlarut, Kadar Alkohol, Nilai pH dan Total Asam pada Kefir Optima dengan Penambahan High Fructose Syrup (HFS). Jurnal Teknologi Pangan. https://doi.org/10.14710/jtp.2018.20602
Paramita, V., Abidin, Z., Wikanta, D. K., Aini, F. N., & Adiatma, A. L. (2015). Emulsifikasi Ekstrak Kulit dan Buah Naga Merah Menggunakan Xanthan gum: Analisis Kadar Fenolik, Kadar Flavonoid dan Kestabilan Emulsi. Metana, 11(02), 13–20.
Pratiwi, B. M., Rizqiati, H., & Pratama, Y. (2018). Pengaruh Substitusi Buah Naga Merah terhadap Aktivitas Antioksidan, pH, Total Bakteri Asam Laktat dan Organoleptik Kefir Sari Kedelai. Jurnal Teknologi Pangan, 2(2), 98–105–105.
Risnawati, I., Indanah, I., & Sukesih, S. (2021). Efektivitas Pemberian Jus Buah Bit Terhadap Kadar Hemoglobin Ibu Hamil Dengan Anemia Di Puskesmas Tayu I. Indonesia Jurnal Kebidanan. https://doi.org/10.26751/ijb.v5i1.1334
Rossi, E., Hamzah, F., & Febriyani. (2016). Perbandingan Susu Kambing dan Susu Kedelai dalam Pembuatan Kefir 7. Jurnal Peternakan Indonesia, 18(1), 13–20.
Safdari, Y., Vazifedoost, M., Didar, Z., & Hajirostamloo, B. (2021). The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk. International Journal of Food Science, 2021. https://doi.org/10.1155/2021/5230882
Saputra, M. K. (2016). Pengaruh Penambahan Tepung Kulit Pisang Kepok (Musa paradisiaca Linn) sebagai Stabilizer terhadap Sifat Kimia dan Organoleptik Es Krim. Jurnal Penelitian Pendidikan Guru Sekolah Dasar.
Septiyanti, S., & Seniwati, S. (2020). Obesity and Central Obesity in Indonesian Urban Communities. Jurnal Ilmiah Kesehatan (JIKA). https://doi.org/10.36590/jika.v2i3.74
Shafi, A., Naeem Raja, H., Farooq, U., Akram, K., Hayat, Z., Naz, A., & Nadeem, H. R. (2019). Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product. International Journal of Dairy Technology, 72(1), 15–22. https://doi.org/10.1111/1471-0307.12555
Sibuea, P., & Lumban Siantar, V. N. (2022). Aktivitas Antioksidan Yoghurt Dengan Penambahan Ekstrak Buah Bit (Beta Vulgaris L.) dan Mutu Probiotik Yang Dihasilkan. Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 3, 22–29. https://doi.org/10.54367/retipa.v3i1.2243
Suci Utami, T., & Hersoelistyorini, W. (2023). Karakteristik Kimia dan Sensoris Yoghurt Sari Kacang Merah dengan Penambahan Sari Buah Bit, 13(1), 50273.
Sutedjo, K. S. D., & Nisa, F. C. (2015). Konsentrasi Sari Belimbing (Averrhoa carambola L) dan Lama Fermentasi terhadap Karakteristik Fisiko-Kimia dan Mikrobiologi Yoghurt. Jurnal Pangan Dan Agroisndustri, 3(2), 582–593.
Tarihoran, W. C., Hintono, A., & Rizqiati, H. (2022). Total Bal, Viskositas, Ph Dan Padatan Terlarut Kefir Susu Kerbau Dengan Pemberian Buah Naga Merah (Hylocereus polyrhizus). Jurnal Pangan Dan Agroindustri. https://doi.org/10.21776/ub.jpa.2022.010.04.1
Widyastuti, Y., Febrisiantosa, A., & Tidona, F. (2021). Health-Promoting Properties of Lactobacilli in Fermented Dairy Products. Frontiers in Microbiology, 12(May), 1–8. https://doi.org/10.3389/fmicb.2021.673890
Woodbury, T. J., Grush, E., Allan, M. C., & Mauer, L. J. (2022). The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch. Food Hydrocolloids, 126, 107433. https://doi.org/10.1016/J.FOODHYD.2021.107433
Published
2026-05-20
How to Cite
NURAENI, Indah et al.
Formulation of Goat Milk Synbiotic Kefir with Beet Extract and Dragon Fruit as an Alternative Drink for Obese Patients: Crude Fiber Content and pH.
Indonesian Journal of Food Technology, [S.l.], v. 5, n. 1, p. 1-13, may 2026.
ISSN 2962-6641.
Available at: <https://jos.unsoed.ac.id/index.php/ijft/article/view/17938>. Date accessed: 24 june 2026.
doi: https://doi.org/10.20884/1.ijft.2026.5.1.17938.
Section
Articles
