scholarly journals Evaluation of the nutritional, sensory and microbial status of processed and preserved soft cheese types

2021 ◽  
Vol 6 (1) ◽  
pp. 1-6
Author(s):  
Abdulhameed Abiodun Badmos ◽  
Kazeem Adeyemi ◽  
Afolabi Yusuff ◽  
Uthman Nabeel ◽  
Abdulrashid Yusuf ◽  
...  
Keyword(s):  
Lower Cost ◽  
Enterobacter Aerogenes ◽  
Bacterial Count ◽  
Cow Milk ◽  
Nutrient Value ◽  
Randomized Design ◽  
Soft Cheese ◽  
High Nutrient ◽  
Completely Randomized Design ◽  
Protein Supply

The high nutrient value and the high demand for cheese worldwide has necessitated the adoption of cheese alternatives including Soybean cheese, and different methods of processing it. This study was designed to determine the replacement value of these cheese types by comparing the nutritional, sensory, economic and bacterial attributes of differently processed cheese from cow milk and soybean (cow cheese and soya cheese respectively). Thirty samples each of cow cheese (boiled and fried) and soya cheese (boiled, fried, pepper-coated and egg-coated) constituted six treatments (T1 to T6). The cheese values and bacterial attribute of these six treatments were compared using a Completely Randomized Design. Results revealed that protein was highest in fried soya cheese, then the egg coated soya cheese, but lowest in the pepper coated soya cheese. The sensory values of egg coated soya cheese sample was highest. The pepper coated soya cheese had the highest content of tannins, isoflavones, steroids and phenols, while the fried cow milk cheese had the highest content of alkaloids and terpenoids. The pepper coated soyabean cheese (T5) had lowest bacterial count for the first two days of storage on the shelf. The fried cow cheese (T2) was also low in bacterial count, but highest in cost. The widely prevalent bacteria species in the cheese samples studied include Enterobacter aerogenes, Staphylococcus aureus and Lactobacillus plantarum. It was concluded that the freshly prepared cow cheese supplies calcium and sodium abundantly and is low in anti-nutritive factors, but the nutrients contained depreciates fast with storage while the highly nutritious and acceptable egg coated soya cheese and the phytochemicals-rich pepper coated soyabean cheese are highly recommended as lower cost cheese substitutes to enhance protein supply and bioavailability.

scholarly journals Preservative effects of aqueous and ether extracts of Aframomum melegueta on West African soft cheese

2017 ◽  
Vol 46 (1) ◽  
pp. 51-56
Author(s):  
AA Badmos ◽  
AA Imam ◽  
AA Annongu ◽  
AT Yusuff ◽  
RMO Kayode ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Microbial Growth ◽  
Bacterial Count ◽  
West African ◽  
Total Bacterial Count ◽  
Ether Extract ◽  
Randomized Design ◽  
Soft Cheese ◽  
Completely Randomized Design

The Total Bacterial Count, proximate composition, and sensory evaluation of West African Soft Cheese supplemented with aqueous and ether extracts of the spice Aframomum melegueta (at 0%, 1%, 2% and 3% each) were determined with a completely randomized design.  Effects of the spice were monitored for 3 days. The results revealed that 3% concentration of the ether extract of the spice was the most inhibitory (p<0.05) of microbial growth for the duration of the experiment and it also significantly improved the fat, ash and protein contents of the cheese. The study recommended the addition of 3 % ether extract of  A. melegueta as an additive to fortify West African soft cheese.Bang. J. Anim. Sci. 2017. 46 (1): 51-56

scholarly journals Effect of Parkia biglobosa husk extracts and honey blend on the chemical, sensory and bacterial attributes of traditional West African soft cheese

2018 ◽  
Vol 13 (1-2) ◽  
pp. 19-23
Author(s):  
Abdulhameed Abiodun Badmos ◽  
Kazeem Dauda Adeyemi
Keyword(s):  
Ethanol Extract ◽  
Bacterial Count ◽  
West African ◽  
Total Bacterial Count ◽  
Parkia Biglobosa ◽  
Randomized Design ◽  
Soft Cheese ◽  
Microbial Assay ◽  
Completely Randomized Design ◽  
Cheese Curd

This study examined the effect of Parkia biglobosa (Locust bean) husk extract and honey blend on the chemical, sensory and bacterial qualities of traditional West African soft cheese. In this study, soft cheese was treated with blends of honey and ethanol extract of P. biglobosa husk at varied levels of 0, 1, 2, 3 or 4% (being percentages of the milk used) for both of the components immediately after coagulation. Seven (7) treatments were studied in a completely randomized design and assessment of the proximate composition and sensory attributes of the cheese was done. The Total Bacterial Count (TBC) was also monitored throughout a five days period. The result revealed that the control cheese was highest in moisture, and ash, but lower in cheese fat content. General acceptability was highest for the cheese curds fortified at 1:3, 2:2 and 3:1 % Honey/P. biglobosa. The 3/1: Honey/P. biglobosa treated cheese showed the highest inhibition rate against bacterial growth. The treatments fortified with 1:3, 2:2 and 3:1 % Honey/P. biglobosa also had the lowest TBC for the days of microbial assay. Seratia odonrifera and Seratia liqueficiens were prominently identified at days 2 and 4 of storage. The study recommend the use of 1:3 , 2:2 and 3/1 % Honey/ P. biglobosa cheese curd fortification as an improvement of the nutritional, sensory and bacterial attributes of West African soft cheese.

scholarly journals Perbandingan Komposisi Ukuran Serat Batang Aren dengan Pasir Sebagai Substrat Hidroponik Seladaarenga wood fiber composition; sand; fiber size; lettuce; hydroponic substrate

2016 ◽  
Vol 18 (1) ◽  
pp. 22
Author(s):  
Dwi Hardjoko ◽  
Sumiyati Sumiyati
Keyword(s):  
Wood Fiber ◽  
Nutrient Content ◽  
Wood Fibers ◽  
Fiber Composition ◽  
Randomized Design ◽  
Fiber Size ◽  
High Nutrient ◽  
Increase Productivity ◽  
Completely Randomized Design ◽  
Lettuce Yield

<p>Lettuce (<em>Lactuca sativa</em> L.) is vegetables with high nutrient content and interest more people, meanwhile producing optimum, yet, therefore, need hydroponic substrate to increase productivity. The orange wood fiber is a waste produced by palm industry manufacturer. The waste of Arenga wood fibers has not used maximum yet, so if it’s piled up will be affects the ecosystem in around. We need to utilize the waste of Arenga wood fiber to be a substrate hydroponic. The aim of this research is to know the maximum of Arenga wood fiber composition in several sizes which is combined with the sands. It’s for increasing the growth and lettuce yield. The method of this research is completely randomized design with two factorials. They are the Arenga wood fiber composition with sand and size of Arenga wood fiber. The main variable of observation is root length, wide of leaves, and fresh weight of lettuce. The result of observation showed that the Arenga wood fiber composition and the sand composition for cultivation lettuce consist of 25% of Arenga wood fiber and 75% (1:3) of various size of sand. The highest root was 12.6 cm and it produced wide of leaves was 1602.3 cm<sup>2</sup> and increased the fresh plants until 53.7 g.</p>

scholarly journals PENGARUH KEMASAN TERHADAP KUALITAS DADIH SUSU SAPI

2012 ◽  
Vol 35 (2) ◽  
pp. 96
Author(s):  
Miskiyah (Miskiyah) ◽  
Wisnu Broto
Keyword(s):  
Dairy Product ◽  
Total Solid ◽  
Buffalo Milk ◽  
Packaging Material ◽  
Storage Life ◽  
Cow Milk ◽  
Titratable Acid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p>Dadih is a traditional dairy product obtained from a fermentation of buffalo milk and usually packed using bamboo. The usage of bamboo for dadih packaging has limitation in transportation and storage life. This study aimed to examine the effect of packaging material to dadih quality produced from cow milk during storage. Experimental design used at this study was Completely Randomized Design with Factorial pattern (7 x 7). The first factor is packaging material that are bamboo; cup plastic pp; flexypack packaging; clay; flexypack packaging (with evacuation from bamboo); clay (with evacuation from bamboo); cup plastic pp (with evacuation from bamboo). The second factor is storage time (0, 4, 8, 12, 16, 20, and 24 days). Result showed that best packaging to cow milk dadih is flexypack and cup plastic pp. Cow milk dadih that was packed in flexypack and cup plastic pp had storage life up to 24 days at cold temperature (refrigerator). From the perspective of economic, cup plastic pp packaging showed most efficient<br />packaging. Characteristic of cow milk dadih packaged in cup plastic pp were total of titratable acid 1,60%; pH 3,88; viscocity 351,43 cPs; total solid 14,75%; water content 85,25%; ash content 0,90%; protein content 2,43%; fat content<br />3,68%; total of lactic acid bacteria (LAB) at 8 x 1011 CFUs/g. Total LAB at dadih packaged in other kinds of packaging were &gt;108 CFUs/ml. Organoleptic test showed that cup plastic pp packaging had excellence in tidiness attribute and<br />consumption amenity. Meanwhile, curd of dadih packaged in bamboo and flexypack had excellent at color and aroma. Clay packaging had excellence in mouthfell and texture. In general, the first priority of dadih choosen by panelist was cow milk dadih packed in clay packaging, bamboo treatment to flexypack packaging, and bamboo treatment to cup plastic pp.</p><p>(Keyword: Dadih, Packaging, Quality)<br /><br /></p>

scholarly journals THE EFFECT OF DURATION TIME ON ONGGOK FERMENTATION WITH ENRICHMENT N, S, P BY Trichoderma reesei ON NUTRIEN VALUE

2020 ◽  
Vol 2 (1) ◽  
pp. 27-32
Author(s):  
Nila Cahyaning Febriyani ◽  
Agung - Subrata
Keyword(s):  
Data Analysis ◽  
Trichoderma Reesei ◽  
Incubation Time ◽  
Crude Protein ◽  
P Element ◽  
Nutrient Value ◽  
Randomized Design ◽  
Nitrogen Free Extract ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to study the effect of incubation time on onggok fermentation with enrichment N, S, P by Trichoderma reesei on nutrient value. The materials of this research were onggok, T. Reesei and N, S, P element. This research used completely randomized design with 4 treatments different incubation time with 5 replication; T0: 0 day, T1: 2 days, T2: 4 days and T3: 6 days. The parameters observed were crude protein, crude fat, crude fiber, and nitrogen free extract of fermented onggok. Data analysis was used by Analysis of Variance (ANOVA) and continued by Duncan’s Multiple Range test if they were significantly different. Results of this research showed that there were haven’t effect (P>0.05) of the treatment on nutrient value. The conclusion of this research was incubation time on onggok fermentation with enrichment N, S, P by Trichoderma reesei have not been able to decrease crude fiber.Keywords : Onggok, fermentation, T.reesei

scholarly journals Studi Invitro Daun Alpukat (Persea americana Mill.) Untuk Pengobatan Sariawan

2019 ◽  
Author(s):  
Rizki Rizki ◽  
Yelsi Sepri Melda ◽  
Mades Fifendy
Keyword(s):  
Candida Albicans ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Persea Americana ◽  
Randomized Design ◽  
Avocado Fruit ◽  
High Nutrient ◽  
Completely Randomized Design ◽  
Test Level ◽  
Very High

Avocado (Persea americana Mill.) efficacious for treating various diseases. Avocado fruit has a very high nutrient content. Fruit contains 11 vitamins and 14 minerals that are beneficial. Avocados are rich in protein, riboflavin, niacin, potassium, essential oils, such as methylchavikol, alphapinene, tannins, and flavonoids. The pulp contains saturated fat, protein, sesqueterpenes, vitamin A, B1, and B2, and the leaves contain active compounds flavonoids, tannins, and quersetin. Candida albicans is a fungus that can cause various diseases, one sprue. Research has been conducted in order to determine the inhibition of leaf infusion avocado (Persea americana Mill.) on the growth of Candida albicans. This research was using a completely randomized design (CRD) with 6 treatments and 4 replications at each concentration infusion was 10%, 20%, 30%, 40%, 50%. Analysis of the data showed that treatment with each test level α f 5% significant and continued with HSD test. The results showed that 10% infusa avocado leaves (Persea americana Mill.) is able to inhibit the growth of Candida albicans.

scholarly journals Antimicrobial Compounds from Leaf Extracts ofJatropha curcas,Psidium guajava, andAndrographis paniculata

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
M. M. Rahman ◽  
S. H. Ahmad ◽  
M. T. M. Mohamed ◽  
M. Z. Ab Rahman
Keyword(s):  
Bacterial Count ◽  
Psidium Guajava ◽  
Microbial Populations ◽  
Gas Chromatography Mass Spectrometry ◽  
Vase Life ◽  
Antimicrobial Compounds ◽  
Leaf Extracts ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Ethanolic Leaf Extract

The present research was conducted to discover antimicrobial compounds in methanolic leaf extracts ofJatropha curcasandAndrographis paniculataand ethanolic leaf extract ofPsidium guajavaand the effectiveness against microbes on flower preservative solution of cut Mokara Red orchid flowers was evaluated. The leaves were analyzed using gas chromatography-mass spectrometry. A total of nine, 66, and 29 compounds were identified inJ. curcas,P. guajava, andA. paniculataleaf extracts, with five (88.18%), four (34.66%), and three (50.47%) having unique antimicrobial compounds, respectively. The experimental design on vase life was conducted using a completely randomized design with 10 replications. The flower vase life was about 6 days in the solution containing theP. guajavaandA. paniculataleaf extracts at 15mg/L. Moreover, solution with leaf extracts ofA. paniculatahad the lowest bacterial count compared toP. guajavaandJ. curcas. Thus, these leaf extracts revealed the presence of relevant antimicrobial compounds. The leaf extracts have the potential as a cut flower solution to minimize microbial populations and extend flower vase life. However, the activities of specific antimicrobial compounds and double or triple combination leaf extracts to enhance the effectiveness to extend the vase life need to be tested.

scholarly journals Hematologi Anak Domba Garut Prasapih yang Diberi Milk Replacer Terformulasi Minyak Ikan Lemuru dan Minyak Canola

2019 ◽  
Vol 6 (3) ◽  
pp. 334
Author(s):  
Fajar Nurani ◽  
Asep Sudarman ◽  
Lilis Khotijah
Keyword(s):  
Body Weight ◽  
Fish Oil ◽  
Analysis Of Variance ◽  
Canola Oil ◽  
Cow Milk ◽  
Milk Replacer ◽  
Randomized Design ◽  
Negative Effect ◽  
Completely Randomized Design

ABSTRAK                                                            Penelitian ini bertujuan untuk mengevaluasi pemberian milk replacer yang mengandung minyak ikan lemuru dan canola terhadap hematologi anak domba Garut prasapih. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan tiga perlakuan dan enam ulangan. Anak domba prasapih dengan bobot badan berkisar 2,3±0,42 kg dibagi secara acak ke dalam kandang individu dan mendapatkan perlakuan P0 = susu domba yang berasal dari susu induk domba, P1 = milk replacer terformulasi susu sapi + kuning telur + minyak ikan + premix, dan P2 = milk replacer terformulasi susu sapi + kuning telur + minyak ikan + minyak canola + premix. Parameter yang diamati adalah hematologi yang terdiri atas kadar hemoglobin, hematokrit, eritrosit dan leukosit. Data hasil penelitian dianalisis sidik ragam. Hasil penelitian menunjukan bahwa milk replacer yang diformulasi minyak ikan lemuru, dan atau minyak canola tidak berbeda terhadap hematologi anak domba prasapih dibandingkan dengan kontrol. Kesimpulan penelitian ini adalah minyak ikan lemuru dan atau minyak canola sebagai sumber lemak dapat digunakan dalam milk replacer domba tanpa adanya pengaruh negatif terhadap gambaran hematologi anak domba.Kata kunci: anak domba garut prasapih, hematologi, minyak canola, minyak ikan lemuru, milk replacerABSTRACTThe study aimed to evaluate the effect of a milk replacer containing lemuru fish oil and canola oil on hematology of Garut twin lambs before weaning. The study used a completely randomized design (CRD) with three treatments and six replicates. The pre-weaning lamb with average 2,3 ± 0,42 kg of body weight, which were randomly divided into individual pen with P0 = milk sourced from mother milk, P1 = milk sourced from milk replacer, cow milk+ lemuru fish oil + yolk + premix, P2 = milk sourced from milk replacer, cow milk + lemuru fish oil+canola oil+yolk+ premix. Measurements were taken on levels of hemoglobin, hematocrit, erythrocyte, and leukocyte. Data were analyzed using analysis of variance. The results show that the milk replacer containing lemuru fish oil and or canola oil was similar to blood hematology of preweaning lambs compared to control. It was concluded that lemuru fish oil and canola oil can use in milk replacer without any negative effect on the blood hematology.Keywords: canola oil, hematology, lemuru fish oil, milk replacer, pre-wearing garut lam

Pengaruh Cara Pengolahan Terhadap Sifat Fisikokimia Pisang Tongka Langit (Musa troglodytarum)

2015 ◽  
Vol 4 (1) ◽  
pp. 14-18
Author(s):  
Gilian Tetelepta ◽  
Josefina Talahatu ◽  
Syane Palijama
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Nutrient Content ◽  
Ash Content ◽  
Tannin Content ◽  
Physicochemical Changes ◽  
Randomized Design ◽  
High Nutrient ◽  
Completely Randomized Design ◽  
Banana Cultivar

Tongka Langit banana (Musa troglodytarum) is one of the banana cultivar which is useful for health and has high nutrient content. It can be eaten raw and can be processed into various products. This research was aimed to study effect of tongka langit banana processing on its tannin content and other physicochemical changes result from those processes. A completely randomized design was used with five levels of treatment, i.e.: no processing, roasted tongka langit banana, fried tongka langit banana, boiled tongka langit banana, steamed tongka langit banana. Results showed that roasted tongka langit banana can reduce tannin content to the lowest of 0.155% and risen respectively by fried of 0.166%, boiled of 0.170%, and steamed banana of 0.171 %. Besides that, roasted tongka langit banana had sugar content of 9.49%, vitamin C of 2.76 mg, moisture content of 76.9%, ash content of 1.58% and pH value 5.2. Among all processing methods applied, roasted tongka langit banana resulted in better physichochemical properties.

scholarly journals PENGGUNAAN LEVEL SUKROSA TERHADAP SIFAT SENSORIS KEFIR SUSU SAPI

ZOOTEC ◽  
2017 ◽  
Vol 38 (1) ◽  
pp. 123
Author(s):  
Steviana F.J. Rumeen ◽  
A. Yelnetty ◽  
M. Tamasoleng ◽  
Nova Lontaan
Keyword(s):  
Skim Milk ◽  
Sensory Characteristics ◽  
Cow Milk ◽  
Distilled Water ◽  
Sensory Test ◽  
Uht Milk ◽  
Tukey Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UHT milk, grain kefir, skim milk, sucrose, distilled water (aquadest), alcohol, spiritus or methylated spirit.  A Completely Randomized Design (CRD) with 5 treatments and 40 replications (panelists) was used in the present study. Treatments were formulated as follow: A0= sucrose 0% + grain kefir 5%, A1= sucrose 2% + grain kefir 5%, A2= sucrose 4% + grain kefir 5%, A3= sucrose 6% + grain kefir 5%, and A4= sucrose 8% + grain kefir 5%. Sensory test was conducted using hedonic scales. Variables measured were: sensory characteristics consisted of colors, aroma, viscosity, and taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05.  Research results showed that sucrose levels at 0%, 2%, 4%, 6%, 8% treatments gave a significant effect (P < 0.01) on aroma, viscosity, and taste, but color was not affected (P > 0.05) by treatments. It can be concluded that the utilization of sucrose at the level of 6% (A3) as most preferred by panelists based on sensory characteristics colors, aroma, viscosity, and taste. Keywords : Kefir, Grain Kefir, Sucrose, Sensory

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