The quality of goat milk due to the level of Lactobacillus plantarum and different heating temperature

ABSTRAK. Penelitian ini bertujuan untuk melihat pengaruh suhu pemanasan yang berbeda terhadap aktivitas antibakteri susu kambing fermentasi menggunakan starter Lactobacillus plantarum. Bakteri uji yang digunakan berasal dari golongan Enterobacteriaceae yaitu Escherichia coli dan Salmonella.sp. Rancangan penelitian yang digunakan adalah RAL (Rancangan Acak Lengkap) Faktorial yang terdiri dari 2 faktor yaitu faktor A adalah suhu pemanasan, yaitu a1 (suhu pemanasan 72°C), a2 (suhu pemanasan 121°C) dan faktor B adalah level penambahan Lactobacillus plantarum yaitu perlakuan b1 (Lactobacillus plantarum 2,5%), b2 (Lactobacillus plantarum 5%), b3 (Lactobacillus plantarum 7,5%), masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Apabila terdapat perbedaan yang nyata maka dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan adanya interaksi dari suhu pemanasan yang berbeda dan penambahan L. plantarum pada susu kambing berpengaruh nyata terhadap kadar asam laktat dan daya hambat pada Salmonella sp, akan tetapi tidak berpengaruh nyata terhadap E. coli. Kesimpulan dari penelitian ini diperoleh suhu pasteurisasi dengan penambahan 7.5 % L.plantarum merupakan nilai terbaik dalam menghambat Salmonella dan E..coli. (Effect of different heating temperature on antibacterial activity of goat milk fermented with Lactobacillus Plantarum) ABSTRACT. This study aimed to determine the effect of the different heating temperatures on inhibitory activity of fermented goat's milk with Lactobacillus plantarum. The test bacteria used were Enterobacteriaceae, namely Escherichia coli and Salmonella.sp. The design applied is CFD (Completely Randomized Design) consisting of 2 factors, namely factor A heating temperature with two levels a1 (72°C), a2 (121°C) and factor B is the level of Lactobacillus plantarum addition by three levels, namely b1 (Lactobacillus plantarum 2.5%), b2 (Lactobacillus plantarum 5%), b3 (Lactobacillus plantarum 7.5%), and the treatments were repeated 3 times. The results showed that different heating temperature and level of L. plantarum added in fermented goat milk significantly affected the levels of lactic acid and inhibitory power on Salmonella sp, but not on E. coli. In conclusion is different heating temperatures and addition of L. plantarum on goat milk at significantly affected on inhibitory power on Salmonella sp, but not on E. coli. The results obtained pasteurisasi with 7.5% L.plantarum could be applied.

Download Full-text

Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus

Food Research International ◽

10.1016/j.foodres.2021.110581 ◽

2021 ◽

pp. 110581

Author(s):

Ge Song ◽

Zhen He ◽

Xinyi Wang ◽

Mingwei Zhao ◽

Xinying Cao ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Pediococcus Pentosaceus

Download Full-text

The Quality Estimation of Different Tobacco Types Examined by Headspace Vapor Analysis

Beiträge zur Tabakforschung International/Contributions to Tobacco Research ◽

10.2478/cttr-2013-0685 ◽

1999 ◽

Vol 18 (5) ◽

pp. 213-222 ◽

Cited By ~ 1

Author(s):

H Hasebe ◽

S Suhara

Keyword(s):

Regression Model ◽

Heating Temperature ◽

Headspace Analysis ◽

Principal Component ◽

Quality Estimation ◽

Sensory Study ◽

Gas Chromatography Mass Spectroscopy ◽

Vapor Analysis ◽

Headspace Sampler

AbstractIn order to judge the quality of tobacco leaf, it is necessary to conduct sensory smoke evaluations. However, these are subjective and the results are difficult to quantify. Therefore, we have attempted to establish a quantitative method for evaluating tobacco quality by comparing results of headspace analysis. Forty-seven leaf samples of different types (flue-cured, Burley, Oriental) were analyzed. The first step in this study was to have a panel of experts smoke cigarettes made from the test tobaccos and have them evaluate 10 sensory attributes. The scores were then analyzed by the technique of principal component analysis (PCA). Results showed that the score for the flavor note attribute indicated the type of tobacco and the scores of the other 9 attributes were combined as a total to indicate smoking quality. Following the sensory study, headspace vapors of the test tobaccos were analyzed with a headspace sampler, gas chromatography, mass spectroscopy system (HS-GC-MS), in which the gas sampling loop and the HS-GC transfer line were deactivated. In order to obtain conditions for good reproducibility, the heating temperature and time of the headspace vials were examined. PCA was performed for the headspace vapor (HSV) analysis results for 31 selected peaks. The first and second principal components could be used to classify tobacco types. The third principal component partially indicated differences of smoking qualities. Finally, multiple regression analysis was performed on the HSV analysis results in order to estimate the smoking quality scores. The regression model of all samples combined had a low regression coefficient. Then, we separated the results of the three tobacco types, as we considered that the headspace data might reveal information about the classifications themselves. The final outcome was a regression model that could be applied to each type with a higher accuracy. The variables that entered the models were compared.

Download Full-text

Lactobacillus plantarum Improves the Nutritional Quality of Italian Ryegrass with Alfalfa Mediated Silage

Journal of The Korean Society of Grassland and Forage Science ◽

10.5333/kgfs.2014.34.3.174 ◽

2014 ◽

Vol 34 (3) ◽

pp. 174-178 ◽

Cited By ~ 8

Author(s):

Soundarrajan Ilavenil ◽

Mariadhas Valan Arasu ◽

Mayakrishnan Vijayakumar ◽

Min-Woong Jung ◽

Hyung Soo Park ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Nutritional Quality ◽

Italian Ryegrass

Download Full-text

Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

BUANA SAINS ◽

10.33366/bs.v20i1.1931 ◽

2020 ◽

Vol 20 (1) ◽

pp. 49-56

Author(s):

Eka Fitasari ◽

Budi Santosa

Keyword(s):

Lactic Acid ◽

Lactobacillus Plantarum ◽

Fermentation Process ◽

Animal Feed ◽

High Energy ◽

Microbial Culture ◽

Gram Positive Bacteria ◽

Randomized Design ◽

Completely Randomized Design

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

Download Full-text

Microbiological Quality of Raw Goat Milk in Bogor, Indonesia

Media Peternakan ◽

10.5398/medpet.2011.34.2.105 ◽

2011 ◽

Vol 34 (2) ◽

pp. 105-111 ◽

Cited By ~ 5

Author(s):

E Taufik ◽

G Hildebrandt ◽

J N Kleer ◽

T I Wirjantoro ◽

K Kreausukon ◽

...

Keyword(s):

Microbiological Quality ◽

Goat Milk

Download Full-text

MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA

Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) ◽

10.21508/1027-4065-2018-63-4-30-42 ◽

2018 ◽

Vol 63 (4) ◽

pp. 30-42

Author(s):

I. N. Skidan ◽

C. Prosser ◽

I. N. Zakharova

Keyword(s):

Infant Formula ◽

Milk Proteins ◽

Goat Milk ◽

Raw Milk ◽

Biological Properties ◽

Maillard Reaction Products ◽

Powdered Infant Formula ◽

Reaction Products ◽

Maillard Reactions

The physicochemical properties of infant adapted milk formulae that affect their tolerability and effectiveness depend on the composition and quality of the raw ingredients, the production process, the storage conditions and the quality control of the finished products. The technology of manufacturing a powdered infant formula includes a variety of methodsfor processing componentsthat make up its composition, including raw milk. This processing is accompanied by a noticeable change in a number of physical, chemical and biological properties of the individual components of milk, their loss, the formation of fundamentally new chemical compounds. The most frequent reactions observed during the heat treatment of milk include the formation of bonds between reactive carbonyl groups of the sugar and the amino groups of amino acids, followed by the appearance of a large number of low- and high-molecular compounds, the so-called Maillard Reaction Products(MRP). The study of MRP in recent years hasincreasingly attracted the attention of medical practitioners because of the discovery of these compounds in infant formula and their potential danger to children’s health. This review provides evidence that powdered infant adapted formulae produced with an original technology based on whole goat milk with a native ratio of the main groups of milk proteins(whey – 20% and casein – 80%) have a minimum potential for unwanted effects associated with MRP.

Download Full-text

Development of Black Pepper Rotary Drum Dryer System

International Journal of Integrated Engineering ◽

10.30880/ijie.2020.12.07.002 ◽

2020 ◽

Vol 12 (7) ◽

Author(s):

Ana Sakura Zainal Abidin ◽

◽

Mohamad Zulhatta Kifli ◽

Annisa Jamali ◽

Rasli Muslimen ◽

...

Keyword(s):

Moisture Content ◽

Heating Temperature ◽

Chemical Properties ◽

Practical Method ◽

Black Pepper ◽

Drying Time ◽

Final Weight ◽

Rotary Drum ◽

Current Weight

Rotary drum dryer has been identified as hygienic and practical method to dry black pepper. The quality of black pepper is defined based on the chemical properties and moisture content. This research aims to develop a control system for black pepper rotary drum dryer. The dried pepper should meet the specific 12% moisture content while the heating temperature must be kept below 550C. The requirement of 12% moisture content is equivalent to 30% of the remaining weight of the pepper (final weight). The developed system uses Arduino Mega 2560 REV board as a microcontroller. A type K thermocouple with MAX6675 thermocouple amplifier and S-type load cells (TAS501) with HX711 load cell amplifier are used as input sensor to microcontroller. The system keeps measuring the current weight until it hit the targeted final weight. Two set of experiments that are using 500 g and 1500 g of pre-treated pepper were conducted to verify the system. As a result, the dryer was successful to work within the desired temperature and it stop operating just after the samples reached 12% of the moisture content. The finding has proven a shorten of drying time from 4 to 7 days when using the traditional method to the current 3 – 5 hours only when using the developed system. Hence, this is an improved method achieved to a quick drying of the black pepper.

Download Full-text

Antibacterial Activity Test of Bacteriocin from Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum Against Gram Positive Pathogenic Bacteria

Journal of Tropical Biodiversity and Biotechnology ◽

10.22146/jtbb.38138 ◽

2018 ◽

Vol 3 (3) ◽

pp. 85

Author(s):

Novi Permata Sari ◽

Rafika Sari ◽

Eka Kartika Untari

Keyword(s):

Antibacterial Activity ◽

Lactobacillus Plantarum ◽

Lactobacillus Casei ◽

Pathogenic Bacteria ◽

Heating Temperature ◽

Lactobacillus Brevis ◽

Inhibition Zone ◽

Diffusion Method ◽

Activity Test ◽

Ph Range

Bacteriocin is a secondary metabolite product of lactic acid bacteria (LAB) which have an antimicrobial and potentially as a natural preservative. LAB isolates used in this study were Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum. This study aimed to determine the antibacterial activity of bacteriocin produced by each isolate of LAB including the influence of pH and heating variation against Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis. Antibacterial activity test was done by using disc diffusion method. method. Confirmation test using proteolytic enzyme aimed to analyse that the inhibition zone produced from the activity of bacteriocin. The inhibition zone produced from L. brevis, L. casei and L. plantarum against B. cereus were 15.70, 16.43 and 14.50 mm, against B. subtilis were 13.37, 14.10 and 12.53 mm and against S. epidermidis were 11.37, 14.50 and 12.45 mm. The activity of each bacteriocin decreased with the addition of trypsin and catalase, bacteriocin was active in the pH range of 2-10 and heating temperature of 40-121oC. Statistical test showed that the addition of trypsin, catalase and the variation of pH also heating had significant differences (p<0.05) to antibacterial activity produced by bacteriocin from L. brevis, L. casei and L. plantarum.

Download Full-text