标题：KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI WHEY KEFIR DAN AKTIVITASNYA TERHADAP PENGHAMBATAN ANGIOTENSIN CONVERTING ENZYME (ACE) [Physical, Chemical and Microbiological Characteristics of Whey Kefir and Its Angiotensin Converting Enzyme (ACE) Inhibitory Act
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：This study was conducted to evaluate the characteristic s of whey - based kefir product s and their activity to inhibit the angiotensin converting enzyme (ACE). Kefir was produced by using many type s of whey , namely SK: skim milk based kefir (control); WK: gouda cheese whey based kefir; and WKB: commercial whey powder based kefir . The experimental design was a completely randomized design. Each treatment was conducted in triplicates. Kefirs were evaluated for physical and chemical properties (pH, total titratable acidity, viscosity, protein, fat, lactose, and alcohol), microbiological ( l actic acid bacteria and yeast ) population, peptide concentration, ACE inhibition, IC 50 and Inhibition Efficiency Ratio (IER). The results show ed that the types of whey used for kefir productions significantly affected the physical and chemical characteristic s of the products (p<0.05) . Total lactic acid bacteria and yeast population of the products were not significantly different among the whey types (p>0.05). The peptide concentration and ACE inhibitory activity of WK , 1 .54±0.02 mg/mL and 73.07±0.91% , was significantly higher (p<0.05) than those of the control and WKB . The IC 50 of WK was 0.83±0.02 mg/mL, significantly lower than that of control (1.05±0.01 mg/mL) and WKB (0.96±0.01 mg/mL). The IER of WK (47.35±0.09% per mg/mL) was not significantly different (p>0.05) from the control (47.19±0.09% per mg/mL) but was significantly higher (p<0.05) than that of WKB (45.75±0.18% per mg/mL). This research indicated that whey kefir is a poten t ial source of bioactive peptide for antihypertention agent.
