?url_ver=Z39.88-2004&rft_id=1917011068&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+WAKTU+FERMENTASI+KEFIR+BERBAHAN+BAKU+SUSU%0D%0AKEDELAI+TERHADAP+AKTIVITASNYA+SEBAGAI+ANTIOKSIDAN%0D%0ADAN+ANTIFUNGI&rft.creator=Cindi+%2C+Pebrianti+&rft.subject=500+ilmu+pengetahuan+alam+dan+matematika&rft.subject=540+Kimia+dan+ilmu+yang+berhubungan&rft.description=Kefir+merupakan+salah+satu+produk+fermentasi+susu+yang+berfungsi+sebagai%0D%0Aminuman+probiotik+yang+baik+untuk+kesehatan%2C+diantaranya+sebagai+antifungal%2C%0D%0Aantioksidan%2C+dan+baik+untuk+mengatasi+intoleransi+laktosa.+Kefir+dapat+dibuat+dari%0D%0Asusu+sapi%2C+susu+kambing%2C+dan+susu+kedelai.+Penelitian+ini+bertujuan+untuk%0D%0Amengetahui+aktivitas+antioksidan+dan+antifungi+dari+whey+dan+curd+dalam+kefir%0D%0Asusu+kedelai+dengan+variasi+waktu+fermentasi+serta+peptida+bioaktif+berdasarkan%0D%0Aberat+molekul+dari+whey+dan+curd+kefir+yang+menunjukkan+aktivitas+antioksidan%0D%0Adan+antifungi+terbaik.+Metode+yang+digunakan+pada+penelitian+ini+meliputi%0D%0Apembuatan+susu+kedelai%2C+fermentasi+susu+kedelai+dengan+bibit+kefir+5%25%2C+uji%0D%0Aaktivitas+antioksidan+dengan+metode+DPPH%2C+uji+aktivitas+antifungi+dengan+metode%0D%0Adisk+cakram+dan+penentuan+peptida+bioaktif+berdasarkan+berat+molekul+dengan%0D%0ASDS-PAGE.+Hasil+penelitian+menunjukkan+bahwa+aktivitas+antioksidan+whey+dan%0D%0Acurd+kefir+susu+kedelai+meningkat+selama+waktu+fermentasi+dan+tergolong%0D%0Aantioksidan+sedang+-+sangat+kuat+dengan+IC50+tertinggi+pada+curd+fermentasi+72%0D%0Ajam+dengan+IC50+63%2C25+ppm+dengan+AAI+1%2C58.+Aktivitas+antifungi+pada+whey+dan%0D%0Acurd+kefir+susu+kedelai+juga+meningkat+selama+waktu+fermentasi+dan+tergolong%0D%0Aantifungi+sedang+terhadap+jamur+Candida+albicans+dan+Aspergillus+fumigatus%0D%0Adengan+zona+hambat+irradikal+terbesar+terbentuk+pada+whey+fermentasi+72+jam%0D%0Aberkisar+8%2C74+mm+dan+8%2C72+mm.+Berat+molekul+peptida+pada+whey+dan+curd+kefir%0D%0Asusu+kedelai+fermentasi+48+jam+dan+72+jam+memiliki+6+pita+berukuran+10+kDa%2C+13%0D%0AkDa%2C+17+kDa%2C+37+kDa%2C+53+kDa%2C+dan+75+kDa.+Sedangkan+susu+kedelai+yang+tidak%0D%0Adifermentasi+memiliki+1+pita+dengan+berat+molekul+17+kDa.%0D%0AKata+Kunci+%3A+Kefir%2C+whey%2C+curd%2C+antioksidan%2C+antifungi%2C+peptida.%0D%0A%0D%0AKefir+is+a+fermented+milk+product+known+for+its+health+benefits%2C+including%0D%0Aantioxidant+properties%2C+antifungal+effects%2C+and+suitability+for+individuals+with%0D%0Alactose+intolerance.+It+can+be+produced+from+various+sources+such+as+cow's+milk%2C%0D%0Agoat's+milk%2C+and+soy+milk.+This+study+aims+to+assess+the+antioxidant+and+antifungal%0D%0Aactivities+of+whey+and+curd+in+soy+milk+kefir%2C+considering+different+fermentation%0D%0Atimes.+Additionally%2C+it+explores+bioactive+peptides+in+kefir+based+on+molecular%0D%0Aweight+to+identify+those+with+optimal+antioxidant+and+antifungal+properties.+The%0D%0Amethods+employed+encompass+soy+milk+preparation%2C+fermentation+with+5%25+kefir%0D%0Aseeds%2C+antioxidant+testing+using+the+DPPH+method%2C+antifungal+testing+via+the+disc%0D%0Amethod%2C+and+identification+of+bioactive+peptides+through+SDS-PAGE.+The%0D%0Afindings+indicate+that+both+whey+and+curd+kefir+exhibit+increased+antioxidant%0D%0Aactivity+over+fermentation+time%2C+with+the+highest+IC50+observed+in+72-hour%0D%0Afermented+curd+(63.25+ppm%2C+AAI+1.58).+Antifungal+activity+against+Candida%0D%0Aalbicans+and+Aspergillus+fumigatus+also+rises+during+fermentation%2C+with+the+largest%0D%0Ainhibition+zones+seen+in+72-hour+fermented+whey+(8.74+mm+and+8.72+mm).%0D%0AMolecular+weight+analysis+of+peptides+in+48-hour+and+72-hour+fermented+soy+milk%0D%0Akefir+reveals+bands+at+10+kDa%2C+13+kDa%2C+17+kDa%2C+37+kDa%2C+53+kDa%2C+and+75+kDa.+In%0D%0Acontrast%2C+unfermented+soy+milk+exhibits+a+single+band+at+17+kDa.%0D%0AKey+Word+%3A+Kefir%2C+whey%2C+curd%2C+antioxidant%2C+antifungal%2C+peptide.&rft.publisher=FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM&rft.date=2024-02-02&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F79570%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F79570%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F79570%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Cindi+%2C+Pebrianti+++(2024)+PENGARUH+WAKTU+FERMENTASI+KEFIR+BERBAHAN+BAKU+SUSU+KEDELAI+TERHADAP+AKTIVITASNYA+SEBAGAI+ANTIOKSIDAN+DAN+ANTIFUNGI.++FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F79570%2F