scholarly journals Nutrition quality and microbial content of buffalo, cow, and goat milk from West Sumatera

2018 ◽  
Vol 23 (3) ◽  
pp. 150 ◽  
Author(s):  
S. Melia ◽  
. Yuherman ◽  
. Ferawati ◽  
. Jaswandi ◽  
H. Purwanto ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Goat Milk ◽  
Buffalo Milk ◽  
Aerobic Bacteria ◽  
Nutrition Quality ◽  
Fresh Milk ◽  
West Sumatra

<p>The aim of this research was to determine the quality of fresh milk physically, chemically and microbiologically obtained from cow, goats and buffalo in West Sumatra. The research method applied was laboratory experimental to analyze nutritional value, the number of aerobic bacteria and lactic acid bacteria, isolating and identifying lactic acid bacteria. Results showed that the nutritional value of milk had meet the requirements of Indonesian National Standardization, but the total colony of aerobic bacteria was above the allowed threshold of 1 x 10<sup>6</sup> CFU/ml. In addition, each sample had a total colony of varied lactic acid bacteria (LAB). The lowest total LAB value obtained in cow's milk was 0.84±0.18 x10<sup>7 </sup>CFU/ml, in contrast to buffalo milk and goat milk which had a higher total LAB of 36.8±17.57 x10<sup>7</sup> CFU/ ml and 57.25±8.89 x10<sup>7</sup> CFU/ml. However, all the colonies showed almost identical morphology of LAB isolates. It is concluded that fresh milk from West Sumatra contains LAB therefore sanitation control is still needed during handling of milk.</p>

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

Pengaruh Penambahan Rempah Terhadap Kualitas Yoghurt Susu Kambing

2018 ◽  
Vol 3 (2) ◽  
pp. 364-371
Author(s):  
Jirnawati Jirnawati ◽  
Syarifah Rohaya ◽  
Ismail Sulaiman
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Goat Milk ◽  
Interaction Type ◽  
Color Texture

Abstrak. Tujuan penelitian ini adalah untuk melihat pengaruh jenis rempah, konsentrasi rempah, dan interaksi jenis rempah dan konsentrasi rempah terhadap kualitas yoghurt susu kambing. Penelitian menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah jenis ekstrak rempah (R) yaitu R1 = kayu manis dan R2 = pala. Faktor kedua adalah konsentrasi ekstrak rempah (K) yaitu K1 = 2% dan K2 = 4% dan K3 = 6%. Hasil penelitian menunjukkan ekstrak rempah (R) berpengaruh sangat nyata (P ≤ 0,01) terhadap aroma dan  total asam, tetapi tidak berpengaruh terhadap rasa, warna, tekstur, total bakteri asam laktat, pH, viskositas, dan kadar protein. Konsentrasi rempah (K) berpengaruh nyata (P≤0,05) terhadap rasa dan viskositas, tetapi tidak berpengaruh terhadap warna, tekstur, pH, total asam, total bakteri asam laktat, dan kadar protein. Interaksi jenis ekstrak rempah dengan konsentrasi ekstrak rempah berpengaruh nyata (P≤0,05)  terhadap kadar protein dan total bakteri asam laktat tetapi tidak berpengaruh terhadap total asam laktat, dan pH. Abstract. The purpose of this study was to determine the effects of type and concentration of spiceson the quality of goat milk yogurt. The study used a Complete Randomised Design (CRD) Factorial with 2 factors. The first factor was the type of spice extract (R) that was R1 = cinnamon, and R2 = nutmeg. The second factor was the concentration of spice extract (K) that was K1 = 2%, K2 = 4%, and K3 = 6%. The result showed that the spice extract obviously affected (P ≤ 0.01) on the aroma and acid total, but it did not effect on the taste, color, texture, total of lactic acid bacteria, pH, viscosity, and protein. The spice concentration (K) obviously affected (P≤0.05) to the taste and viscosity, but it did not effect on the color, texture, pH, acid total, total of lactic acid bacteria, and protein. The interaction type of spice extract with the concentration of spice extract obviously affected (P≤0.05) on the protein content  and total of lactic acid bacteria, but it did not effect on lactic acid total, and pH.

scholarly journals Evaluation of the Hygienic Quality of Raw Cow’s Milk in Oujda City Morocco

2017 ◽  
Vol 14 (2) ◽  
pp. 587-591
Author(s):  
K. Mchiouer ◽  
S. Bennani ◽  
N. Sh. El-Gendy ◽  
M. Meziane
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Raw Milk ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Milk Samples ◽  
Fecal Streptococci

ABSTRACT: The aim of this study is to determine the microbiological quality of raw cows’ milk of Oujda city. Raw milk samples are collected randomly between June 2014 and May 2015 from 20 Mahlaba (dairies) for microbiological evaluation. The samples are analyzed to determine total mesophilic aerobic bacteria (TMAB), total coliform, fecal coliform, staphylococcus aureus, fecal streptococci, proteolytic bacteria and lactic acid bacteria. The results of bacterial count showed that there is a variation between all the milk samples and a period effect is also observed. The mean counts of total mesophilic aerobic bacteria from all sale points are between 1.76×106 and 40.17×106 CFU/ml. Milk samples reveled counts total coliform and fecal coliform ranging from 0.58×105 to 11.10×105 CFU/ml and from 0.60×103 to 14.64×103 CFU/ml, respectively. Staphylococcus aureus are also detected in all samples with counts ranging from 0.35 ×103 to 3.08×103 CFU/ml. Fecal streptococci are found in all milk samples, at counts ranging from 0.16 ×102 to 2.18 ×102 CFU/ml. And finally, proteolytic and lactic acid bacteria are between 0.3×103 and 2.86×103 CFU/ml and 2.37×106 and 24.14 ×106 CFU/ml respectively. These results indicate a lack of compliance with good manufacturing practice at milking, collection and transportation of raw milk.

scholarly journals Potential and characteristics of dadiah processed into products-like nuggets with addition of cinnamon bark flour (Cinnamomum burmanni)

2021 ◽  
Vol 888 (1) ◽  
pp. 012036
Author(s):  
A Sandra ◽  
E Purwati ◽  
A Hasibuan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Experimental Method ◽  
Buffalo Milk ◽  
Natural Fermentation ◽  
Cinnamon Bark ◽  
Cholesterol Levels ◽  
Randomized Design ◽  
West Sumatra ◽  
Completely Randomized Design

Abstract Dadiah is a natural fermentation of buffalo milk from West Sumatra, which has a distinctive smell and flavor. This causes the dadiah to be less liked, so it is necessary to diversify the processed of dadiah. This study aimed to determine the effect of adding cinnamon flour (Cinnamomum burmanni) in the processing of nugget-like products on antioxidants, cholesterol, the total colony of lactic acid bacteria and organoleptic values. This research used 2000 grams of dadiah and cinnamon bark flour (15 g). The variables observed were antioxidants, cholesterol, the total colony of lactic acid bacteria and organoleptic values. The method used in this study was an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments in this study were the addition of cinnamon flour namely A (0%), B (0.5%), C (1%), D (1.5%). The results of this study indicated that the addition of cinnamon flour to nugget-like products had a significant effect (P<0.05) increasing antioxidant levels and decreasing cholesterol levels, not significantly different (P> 0.05) on the total colony test of lactic acid bacteria and the organoleptic test of taste, texture and flavor. The addition of cinnamon flour to nugget-like products in treatment D (1.5%) gave the best results with antioxidant levels of 73.24%, cholesterol levels of 20.32 mg/dl, the total colony of lactic acid bacteria 1.48x107 CFU / ml and taste organoleptic value 3.44, texture 3.68 and flavor 3.80.

scholarly journals Antimicrobial activity of bacteriocin like inhibitory substance (BLIS) and lactic acid bacteria (LAB) isolated from traditional fermented buffalo milk from West Sumatra, Indonesia

2021 ◽  
Vol 924 (1) ◽  
pp. 012082
Author(s):  
F Hayati ◽  
T Yuliana ◽  
T Rialita
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Buffalo Milk ◽  
Food Preservation ◽  
Diffusion Method ◽  
Milk Product ◽  
Safe Alternative ◽  
Lactobacillus Pentosus ◽  
West Sumatra

Abstract Food preservation by chemical preservatives addition is not recommended in large quantities. However, lactic acid bacteria (LAB) metabolites can be used as a safe alternative. LAB can produce a type of antimicrobial peptide known as bacteriocin. One source of LAB that can be used as a bacteriocin-producing candidate is dadih, a traditional fermented buffalo milk product from West Sumatra, Indonesia. In this study, eight bacterial isolates isolated from dadih were identified using the catalase test and Gram straining and obtained 6 isolates that were taken as LAB. An antimicrobial activity test was carried out using the diffusion method on LAB liquid isolates suspension and crude bacteriocins from the six isolates. The isolates with the highest antimicrobial activity were DK8, the diameter of inhibiting zone of liquid isolates was 15.75 mm (Salmonella sp.), 14.25 mm (Escherichia coli), and 12.25 mm (Staphylococcus aureus). Meanwhile, the diameter of crude bacteriocin inhibition of DK 8 isolates was 8 mm (Salmonella sp.). 8 mm (E. coli), and 8.5 mm (S. aureus). Furthermore, 16S rRNA sequencing confirmed DK8 as Lactobacillus pentosus.

scholarly journals The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature

2020 ◽  
Vol 21 (10) ◽  
Author(s):  
Sri Melia ◽  
Indri Juliyarsi ◽  
Yulianti Fitri Kurnia ◽  
Yudha Endra Pratama ◽  
Dhiva Rezzy Pratama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Fat ◽  
Goat Milk ◽  
Plate Count ◽  
Pediococcus Acidilactici ◽  
Titratable Acid ◽  
Total Plate Count ◽  
Refrigerator Temperature

Abstract. Melia S, Juliyarsi I, Kurnia YF, Pratama YE, Pratama DR. 2020. The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature. Biodiversitas 21: 4591-4596. This research aimed to determine the quality of chemical and microbiological milk of goats fermented with Pediococcus acidilactici BK01 with the storage time on refrigerator temperature. The method used is the experimental method of Completely Randomized Design with five times the treatment of goat milk fermentation at the refrigerator temperature is over 0, 7, 14, 21, and 28 days with four repetitions. The results showed long-lasting storage of real effect (P < 0.05) on water content, pH, titratable acid, total lactic acid bacteria, and total plate count, but no noticeable effect (P > 0.05) on the protein levels and milk fat fermentation during the resulting storage. The value of moisture content during storage ranges between 85.88-84.92%, pH 4.48-4.28 , 3.69-3.49% fat content, 3.53-3.58% protein content, as well as the count of titratable acid ranging from 1.52-1.73%. The whole colonies of lactic acid bacteria reached between 9.106 log CFU/mL to 10.376 log CFU/mL, and the total plate count (TPC) value during storage experienced an increase from 2.653 log CFU/mL to 4.012 log CFU/mL. Based on the results of the study can be concluded that the milk of goat fermentation with P. acidilactici BK01 can maintain quality until the retention period of 28 days with the viability of lactic acid bacteria that meet the category as probiotics and still liked by the consumer.

scholarly journals PENAMBAHAN ENKAPSULAN DALAM PROSES PEMBUATAN YOGHURT POWDER PROBIOTIK DENGAN METODE SPRAY DRYING

2020 ◽  
Vol 16 (2) ◽  
pp. 56
Author(s):  
Juniawati Sahib ◽  
NFN Miskiyah ◽  
Ayu Kusuma
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Spray Drying ◽  
Nutritional Value ◽  
Powder Processing ◽  
Goat Milk ◽  
Fat Content ◽  
Cow Milk ◽  
Cold Temperatures

<p><em>Yoghurt</em> merupakan salah satu produk olahan susu yang memiliki umur simpan yang relatif singkat yaitu 2-3 minggu pada suhu dingin.  Kondisi penyimpanan <em>yoghurt</em> pada suhu dingin membatasi distribusi <em>yoghurt</em>. Pengolahan <em>yoghurt powder</em> merupakan salah satu alternatif yang dilakukan untuk mempertahankan kualitas <em>yoghurt</em> selama proses distribusi dan penyimpanan.  Pengeringan <em>yoghurt</em> menggunakan metode spray drying dengan teknik enkapsulasi mampu menghasilkan <em>yoghurt powder</em> dengan karakteristik kimia dan mikrobiologi yang baik. Penelitian ini bertujuan untuk menentukan bahan pengkapsul terbaik yang dapat digunakan dalam pembuatan <em>yoghurt powder</em> susu sapi dan susu kambing. Hasil penelitian menunjukkan bahwa susu skim merupakan bahan enkapsulan yang paling baik dalam pembuatan <em>yoghurt powder</em> susu sapi dan susu kambing karena menghasilkan nilai gizi yang lebih tinggi dan dapat mempertahankan viabilitas bakteri asam laktat selama proses pengeringan. Nilai gizi <em>yoghurt powder</em> susu sapi kadar protein 24,25 %, kadar lemak  5,74% dan calcium 8,22 ppm. Nilai gizi <em>yoghurt</em> susu kambing kadar protein 26,89 %, kadar lemak  8,21 % dan calcium 9,60 ppm.  Penurunan total viabilitas bakteri asam laktat <em>yoghurt powder</em> dengan bahan enkapsulan susu skim lebih rendah dibandingkan dengan gum arab dan maltodekstrin. <em>Yoghurt powder</em> susu sapi mengandung total BAL sebesar 12,23 log CFU/g atau turun sekitar 4,01 log sedangkan <em>yoghurt powder</em> susu kambing mengandung total BAL 12,54 log CFU/g atau turun 4,5 log.</p><p> </p><p><strong>Encapsulation in yogurt powder processing with spray drying menthod</strong></p><p>Yogurt is one of dairy products with relatively short shelf life, 2-3 weeks in cold temperatures. Conditions for storing yogurt in cold temperatures limit the distribution of yogurt. Processing of yogurt powder is an alternative way to maintain the quality of yogurt during distribution and storage. Drying yoghurt using spray drying method with encapsulation technique is able to produce yogurt powder with good chemical and microbiological characterics. This study aims to determine the best encapsulating material that can be used in making cow milk yogurt powder and goat milk yogurt powder. The experiment was set up in compeletely randomized design with basic materials (cow milk and goat milk) and encapsulant (maltodextrin, arabic gum and skim) as treatments and repeated three times. The results showed that skim was the best encapsulant in making cow milk and goat milk yogurt powder because it produced higher nutritional value and could maintain the viability of lactic acid bacteria during the drying process. Nutritional value of cow milk yogurt are protein content 24.25%, fat content 5.74% and calcium 8.22 ppm. Nutritional value of goat milk yogurt are protein content 26.89%, fat content 8.21% and calcium 9.60 ppm. Decrease in total viability of lactic acid bacteria yogurt powder with skim lower than arab gum and meltodextrin. Cow milk yogurt powder contains total lactic acid bacteria 12.54 log CFU/g go or decrease 4.5 log.</p>

Shelf-Life of Prepeeled Potato Cultivated, Stored, and Processed by Various Methods

1998 ◽  
Vol 61 (5) ◽  
pp. 591-600 ◽  
Author(s):  
RAIJA T. AHVENAINEN ◽  
EERO U. HURME ◽  
MARGARETA HÄGG ◽  
EIJA H. SKYTTÄ ◽  
EIRA K. LAURILA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Vitamin C ◽  
Shelf Life ◽  
Potato Variety ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Cultivation Conditions

The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals replacing sodium bisulfite, and packing methods on the sensory, nutritional and microbiological quality of pre-peeled potato were examined. Two different cultivation lots of the potato variety Van Gogh were used. Cultivation and harvesting conditions and peeling method were the most important facts reducing the sensory quality, especially the appearance, of prepeeled and sliced potatoes. Cooking and baking of potatoes decreased the appearance defects detected in raw potatoes. The levels of vitamin C in packaged samples decreased during winter storage. Cooking for 10 min and keeping potatoes at 60°C for 1 h after cooking also decreased the content of vitamin C. In potato samples immediately after treatments aerobic bacteria were present at levels of 400 to 2,950 CFU/g and lactic acid bacteria at levels of 8 to 16 CFU/g. The number of aerobic bacteria did not increase during storage, and the number of lactic acid bacteria increased at the most to 90 CFU/g. Peeling, washing and packaging methods, cultivation conditions, and winter storage did not have important effects on the number of microbes present.

Microbial Flora Variation in Process of Jackfruit Peel Ensiling

2012 ◽  
Vol 610-613 ◽  
pp. 3570-3573
Author(s):  
Jin Song Yang ◽  
Yi Min Cai ◽  
Hai Sheng Tan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Microbial Flora ◽  
Aerobic Bacteria ◽  
Regular Pattern ◽  
Peak Number ◽  
Three Samples ◽  
Better Than

Three samples of jackfruit peel were prepared, which were processed through adding no additives, adding lactic acid bacteria (LAB), and adding both LAB and pectinase respectively. In order to find out the regular pattern of microbial flora, microbial flora of each sample was analyzed during ensiling. It was found out that growth of LAB reached its peak of 1.2×109～4.5×109 CFU/g FM in the 7th day of ensiling, growth of aerobic bacteria reached its peak of 3.5×105～1.8×106 CFU/g FM in the 3rd day of ensiling, and growth of yeast reached its peak of 2.8×105～4.6×105 CFU/g FM in the 3rd day of ensiling. All of the samples with different way of processing showed the same trend that growth of microbial flora number were increased gradually and then decreased. It were also found out that decrease of pH value had relation with LAB number, and decrease of pH value were lagged behind the peak number of LAB, and number of aerobic bacteria and yeast were decreased with reproducing of LAB and decline of pH value. Quality of silage added with LAB, and both pectinase and LAB were better than that with no additives.

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