Optimization of Mangrove Glucomannan Addition to Improve Physicochemical Properties of Kefir
DOI:
https://doi.org/10.26877/asset.v8i2.2756Keywords:
kefir, mangrove glucomannan, prebiotic, pH, titratable acidity, syneresisAbstract
Kefir is widely recognized as a functional fermented dairy product. However, its physicochemical stability, particularly pH, acidity, and syneresis, remains a challenge during processing and storage. The addition of functional polysaccharides, such as mangrove-derived glucomannan, has been proposed to improve kefir quality. This study aimed to investigate the effect of mangrove-derived glucomannan on the physicochemical properties of kefir. A Completely Randomized Design with different concentrations of mangrove glucomannan (0, 2, 4, 6, and 8% (v/v)) was applied, with four replications. The results showed that increasing glucomannan had a significant effect (P < 0.05) on total bacteria, pH, and titratable acidity. Mangrove-derived glucomannan significantly enhanced total bacterial counts in goat milk kefir (p < 0.05), increasing from 6.09 Log CFU/mL in the control to 7.45-7.80 Log CFU/mL at 2-8% concentrations. The treatments decreased pH from 3.66 (0%) to 3.35 (8%) (P < 0.05), while titratable acidity increased from 0.70% (0%) to 0.83-0.85% in the treatment groups (P < 0.05), confirming enhanced fermentation activity. Syneresis decreased at 2% glucomannan (0.93%) but increased slightly at higher concentrations, reaching 1.03% at 8% (P > 0.05). These findings indicate that glucomannan modulates kefir fermentation, as reflected in lower pH and higher acidity values.
References
[1] C. J. McGovern, B. D. González-Orozco, and R. Jiménez-Flores, “Evaluation of kefir grain microbiota, grain viability, and bioactivity from fermenting dairy processing by-products,” J. Dairy Sci., vol. 107, no. 7, pp. 4259–4276, 2024, doi: https://doi.org/10.3168/jds.2023-24364.
[2] H. F. de Souza et al., “Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects,” Food Res. Int., vol. 175, no. November 2023, pp. 1–12, 2024, doi: https://doi.org/10.1016/j.foodres.2023.113716.
[3] M. A. Farag, S. A. Jomaa, A. A. El-wahed, and H. R. El-seedi, “The many faces of kefir fermented dairy products: Quality characteristics, flavour chemistry, nutritional value, health benefits, and safety,” Nutrients, vol. 12, no. 2, 2020, doi: https://doi.org/10.3390/nu12020346.
[4] D. Desnilasari, E. Harmayani, J. Widada, and Nurliyani, “Using kefir glucomannan to modify the diversity and composition of cecum bacterial in Sprague Dawley rats with metabolic syndrome,” IOP Conf. Ser. Mater. Sci. Eng., vol. 1011, no. 1, 2021, doi: https://doi.org/10.1088/1757-899X/1011/1/012009.
[5] E. S. Vaz Rezende, G. C. Lima, M. dos S. Lima, A. S. Guedes Coelho, and M. M. Veloso Naves, “Prebiotic potential of isolated commercial dietary fibres compared to orange albedo in Lactobacillus and Bifidobacterium species,” Bioact. Carbohydrates Diet. Fibre, vol. 28, no. March, p. 100316, 2022, doi: https://doi.org/10.1016/j.bcdf.2022.100316.
[6] M. Peng et al., “Effectiveness of probiotics, prebiotics, and prebiotic-like components in common functional foods,” Compr. Rev. Food Sci. Food Saf., vol. 19, no. 4, pp. 1908–1933, 2020, doi: https://doi.org/10.1111/1541-4337.12565.
[7] H. Wang and M. Guo, “Microbiological profiles, physiochemical properties and volatile compounds of goat milk kefir fermented by reconstituted kefir grains,” Lwt, vol. 183, no. May, p. 114943, 2023, doi: https://doi.org/10.1016/j.lwt.2023.114943.
[8] İ. Buran, C. Akal, S. Ozturkoglu-Budak, and A. Yetisemiyen, “Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide,” Lwt, vol. 148, no. April, 2021, doi: https://doi.org/10.1016/j.lwt.2021.111591.
[9] N. Nurlela, N. Ariesta, E. Santosa, and T. Muhandri, “Physicochemical properties of glucomannan isolated from fresh tubers of Amorphophallus muelleri Blume by a multilevel extraction method,” Food Res., vol. 6, no. 4, pp. 345–353, 2022, doi: https://doi.org/10.26656/fr.2017.6(4).580.
[10] J. M. W. Wibawanti, Zulfanita, L. Salleh, H. Kong, and S. Pamungkas, “The Potency of Inulin Extract from Mangrove Apple as a Prebiotic for Lactobacillus bulgaricus Growth In Vitro,” Int. J. Agric. Biol., vol. 31, pp. 339–343, 2024, doi: https://doi.org/10.17957/IJAB/15.2150.
[11] F. Li et al., “Enhanced konjac glucomannan hydrolysis by lytic polysaccharide monooxygenases and generating prebiotic oligosaccharides,” Carbohydr. Polym., vol. 253, no. September 2020, p. 117241, 2021, doi: https://doi.org/10.1016/j.carbpol.2020.117241.
[12] J. Li et al., “Freeze-thaw stability of konjac glucomannan hydrogels supplemented with natural tapioca/corn starch,” Lwt, vol. 182, no. January, p. 114841, 2023, doi: https://doi.org/10.1016/j.lwt.2023.114841.
[13] J. M.W.Wibawanti, S. Mulyani, R. Hartanto and A. M. Legowo, “The role of inulin extract from mangrove apple ( Sonneratia caseolaris ) and,” Food Res., vol. 8, no. April, pp. 84–91, 2024.
[14] J. Zhu, M. Eid, J. Li, F. Geng, and B. Li, “Synergistic interactions between konjac glucomannan and welan gum mixtures,” Lwt, vol. 162, no. April, p. 113425, 2022, doi: https://doi.org/10.1016/j.lwt.2022.113425.
[15] J. M. W. Wibawanti, S. Mulyani, A. M. Legowo, R. Hartanto, A. N. Al-Baarri, and Y. B. Pramono, “Characteristics of inulin from mangrove apple (Soneratia caseolaris) with different extraction temperatures,” Food Res., vol. 5, no. 4, pp. 99–106, 2021.
[16] J. M. W. Wibawanti, Zulfanita, N. Arun, A. M. Legowo, S. Mulyani, and S. Pamungkas, “The Effects of Extraction Temperature on the Physicochemical Properties of Mangrove-Derived Glucomannan ( Bruguiera gymnorhiza ),” Adv. Sustain. Sci. Technol., vol. 6, no. 4, pp. 0240402001–09, 2024.
[17] H. Rizqiati, A. Febrisiantosa, R. Wahyuningsih, and V. R. Insyira, “Effect of kefir grain concentration on rheological, microbiological, and physicochemical characteristics of bovine colostrum kefir,” Food Res., vol. 8, no. 6, pp. 40–47, 2024, doi: https://doi.org/10.26656/fr.2017.8(6).558.
[18] S. Suwannasang et al., “Physicochemical properties of yogurt fortified with microencapsulated Sacha Inchi oil,” Lwt, vol. 161, no. March, p. 113375, 2022, doi: 10.1016/j.lwt.2022.113375.
[19] M. Tamsen, H. Shekarchizadeh, and N. Soltanizadeh, “Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties,” Lwt, vol. 91, no. February, pp. 580–587, 2018, doi: https://doi.org/10.1016/j.lwt.2018.02.001.
[20] B. Onat, R. T. Niçin, N. A. Kanıbol, E. Çetin, D. Z. Şentürk, and Ö. Şimşek, “Influence of Jerusalem artichoke on microbial and chemical characteristics of water kefir production,” Int. J. Gastron. Food Sci., vol. 39, no. December 2024, 2025, doi: https://doi.org/10.1016/j.ijgfs.2025.101104.
[21] Nurliyani, E. Harmayani, and Sunarti, “Properties of Goat Milk Kefir Supplemented with Glucomannan from Porang (Amorphophallus oncophyllus) Tuber,” Int. Semin. Trop. Anim. Prod., pp. 419–424, 2017.
[22] T. Esatbeyoglu et al., “Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace,” Food Chem. X, vol. 18, no. April, 2023, doi: https://doi.org/10.1016/j.fochx.2023.100683.
[23] J. M.W. Wibawanti, S. Mulyani, R. Hartanto, A. N. Al-baarri, Y. B. Pramono and A. M. Legowo,, “The Characteristics of Goat Milk Synbiotics-Yogurt using Lactobacillus plantarum as Probiotic and Inulin of Mangrove Apple (Sonneratia caseolaris),” Adv. Anim. Vet. Sci., vol. 10, no. 11, pp. 2457–2463, 2022, [Online]. Available: http://dx.doi.org/10.17582/journal.aavs/2022/10.11.2457.2463
[24] E. M. Comak Gocer and E. Koptagel, “Production of milks and kefir beverages from nuts and certain physicochemical analysis,” Food Chem., vol. 402, no. April 2022, p. 134252, 2023, doi: https://doi.org/10.1016/j.foodchem.2022.134252.
[25] N. Afifah, A. Sarifudin, W. W. Purwanto, E. A. Krisanti, and K. Mulia, “Glucomannan isolation from porang (Amorphophallus muelleri Blume) flour using natural deep eutectic solvents and ethanol: A comparative study,” Food Chem., vol. 453, no. December 2023, p. 139610, 2024, doi: https://doi.org/10.1016/j.foodchem.2024.139610.
[26] D. C. dos Santos et al., “Cerrado cagaita (Eugenia dysenterica) cloudy and clarified beverages: Effect of kefir fermentation and inulin addition,” Food Biosci., vol. 61, no. July, 2024, doi: https://doi.org/10.1016/j.fbio.2024.104767.
[27] A. Gülhan, “Use of ice teas formulated with black teas prepared with different infusion methods and grape juice in the production of water kefir beverages,” Food Humanit., vol. 2, no. October 2023, p. 100219, 2024, doi: https://doi.org/10.1016/j.foohum.2023.100219.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Advance Sustainable Science Engineering and Technology
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
