Studi Potensi Buah Kurma (Phoenix dactylifera L), Suhu dan Lama Penyimpanan terhadap Perubahan karakterisitk Susu Acidophillus

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Sarlini Martha ◽  
Yurliasni Yurliasni ◽  
Yusdar Zakaria
Keyword(s):  
Lactic Acid ◽  
Acid Level ◽  
Storage Time ◽  
Ph Value ◽  
Phoenix Dactylifera ◽  
Lactic Acid Level ◽  
Storage Duration ◽  
Phoenix Dactylifera L ◽  
And Storage

Abstrak.  Kualitas susu fermentasi sangat dipengaruhi oleh pertumbuhan mikroba, kadar air, proses pengolahan, suhu dan lama penyimpanan. Variasi dan fluktuasi suhu pada saat penyimpanan dapat mempengaruhi mutu baik secara fisik, kimia dan mikrobiologi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu Acidophillus yang ditambah buah kurma. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari A1=5 °C, A2=10 °C. Faktor B (lama penyimpanan) terdiri B1=0 hari, B2=14 hari, B3=28 hari, B4=42 hari dan dianalisis meliputi viabilitas L. acidophillus, nilai pH, kadar asam laktat, sineresis, dan kadar protein. Hasil analisis menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P0.01) terhadap viabilitas L. acidophillus, nilai pH, kadar asam laktat dan kadar protein, akan tetapi pada sineresis tidak terdapat pengaruh yang nyata.  Disimpulkan bahwa lama penyimpanan dapat mengakibatkan pertumbuhan L. acidophillus tidak stabil dan terjadinya perubahan karakteristik fisik susu Acidophillus.Study of dates Potensil (Phoenix dactylifera L), Temperature and Storage Length on Change of Acidophillus milk CharacteristicsAbstract. The quality of fermented milk is strongly influenced by the growth of microbes, moisture content, processing, temperature and storage time. Variations and fluctuations in temperature during storage may affect the quality of both physical, chemical and microbiological. The study aimed to study the effect of temperature and different storage time on Acidophillus milk plus dates.This research uses Completely Randomized Design (RAL) of factorial pattern consisting of 2 factors ie factor A (temperature) consisting of A1 = 5 °C, A2 = 10 °C. Factor B (storage duration) consisted of B1 = 0 days, B2 = 14 days, B3 = 28 days, B4 = 42 days and analyzed including viability of L. acidophillus, pH value, lactic acid level, syneresis, and protein content.The results showed that storage duration had significant effect (P 0.01) on the viability of L. acidophillus, pH value, lactic acid level and protein content, but there was no significant effect on sineresis. It was concluded that long storage may lead to unstable growth of L. acidophillus and the change in physical characteristics of Acidophilus milk.

scholarly journals PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

2019 ◽  
Vol 4 (2) ◽  
pp. 65-73
Author(s):  
Syaifuddin
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Storage Duration ◽  
Randomized Block Design ◽  
And Storage

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

scholarly journals Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

2010 ◽  
Vol 8 (1) ◽  
pp. 26
Author(s):  
E P Samodra ◽  
H Cahyono
Keyword(s):  
Ascorbic Acid ◽  
Beef Cattle ◽  
Storage Time ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Storage Duration ◽  
Physical Quality ◽  
And Storage ◽  
Water Holding

<p>The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected<br />bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p&lt;0,05).</p><p>Key words: Pernakan Ongole meat, ascorbat acid, storage time</p>

scholarly journals PENGARUH KONSENTRASI PEKTIN DALAM SUHU DAN WAKTU PENYIMPANAN BERBEDA TERHADAP KARAKTERISTIK PELEMBAB KULIT

2017 ◽  
Vol 4 (2) ◽  
pp. 187
Author(s):  
Herlina Eva Fitriani ◽  
Supriyono Eko Wardoyo ◽  
Amry Syawaalz
Keyword(s):  
Specific Gravity ◽  
Storage Time ◽  
Microbial Contamination ◽  
Emulsion Stability ◽  
Ph Value ◽  
Optimum Concentration ◽  
Synthetic Material ◽  
Characteristic Appearance ◽  
And Storage

Effect of Concentration of Pectin in Different Temperature and Storage Time on Characteristics of Skin Moisturizing        The use of pectin as a substituent a synthetic material in the manufacture of skin moisturizers can support the reuse of natural ingredients for skin care . This study aimed to obtain optimum concentrations in the preparation of skin moisturizers and to see the characteristics of skin moisturizer with the addition of the pectin concentration . The result showed the optimum concentration of pectin in the preparation of moisturizing the skin with a concentration of 0.05 % with a characteristic appearance ( viscosity ) was most preferably , the pH value of 7.08 ; a specific gravity of 0.98 g / ml ; viscosity of 2229 cP , emulsion stability of 100 % , and there was no microbial contamination in accordance with the standard of quality of skin moisturizersKeyword:. Pectin, concentration, characteristics, skin moisturizing ABSTRAK         Penggunaan pektin sebagai pensubstitusi bahan sintetik dalam pembuatan pelembab kulit dapat mendukung penggunaan kembali bahan-bahan alami untuk perawatan kulit. Penelitian ini bertujuan untuk mendapatkan konsentrasi optimum dalam sediaan pelembab kulit dan mempelajari karakteristik pelembab kulit dengan penambahan konsentrasi pektin.  Hasil penelitian didapatkan konsentrasi optimum pektin dalam sediaan pelembab kulit dengan konsentrasi 0,05 % dengan karakteristik penampakan (kekentalan) yang paling disukai, nilai pH 7,08; bobot jenis 0,98 g/ml; viskositas 2229 cP, stabilitas emulsi 100 %, dan tidak terdapat cemaran mikroba sesuai dengan syarat mutu pelembab kulit..Kata kunci: Pektin, konsentrasi, karakteristik, pelembab kulit

Lactose, lactic acid and mineral equilibria in Cheddar cheese manufacture

1969 ◽  
Vol 36 (1) ◽  
pp. 93-101 ◽  
Author(s):  
J. Czulak ◽  
J. Conochie ◽  
B. J. Sutherland ◽  
H. J. M. Van Leeuwen
Keyword(s):  
Lactic Acid ◽  
Acid Level ◽  
Cheddar Cheese ◽  
The Body ◽  
Small Scale ◽  
Lactic Acid Level ◽  
Mineral Equilibria ◽  
High Acidity ◽  
Normal Limits

SummaryIn experimental small-scale manufacture of Cheddar cheese a study was made of the movement of lactose, lactic acid, calcium and phosphorus between curd and whey, and of the effect of high acidity developed in the curd before whey separation, on the pH and physical properties of the cheese. It was found that while the curd particles remain in contact with the whey, the lactose fermented in the curd is replaced by lactose diffusing from the whey. Lactic acid produced in the curd diffuses into the whey rather slowly.When a high lactic acid level is attained rapidly the curd does not cheddar well, the pH of the cheese is low, the flavour is sour and bitter, the body is crumbly and the cheese is bleached. When a high lactic acid level is reached slowly, the curd also does not cheddar properly but the pH of the cheese may be within normal limits up to 3 weeks, at which age its body is coherent and its colour is normal. However, on maturing, the cheese becomes acid, the body crumbly and liquid separation occurs even at 2 months of age. This points to a risk in grading cheese at an early age.It is suggested that the abnormal behaviour in cheddaring of ‘high-acid’ curds is connected with an excessive loss of calcium. When high acidity is developed over an extended time in the whey, the curd retains more lactose but loses more phosphorus so that its buffering capacity is reduced. Cheese made from such curd becomes highly acid at maturity and this leads to the development of a bitter flavour.It is, therefore, concluded that both the rate of development of acidity, and the time the curd is in the whey, are critical factors in controlling the quality of Cheddar cheese.

Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria during Storage at 3°C and 25°C†

1995 ◽  
Vol 58 (11) ◽  
pp. 1227-1233 ◽  
Author(s):  
CHIA-CHERNG HUANG ◽  
CHIN-WEN LIN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Nitrite ◽  
Storage Time ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Starter Cultures ◽  
Spoilage Bacteria ◽  
Initial Storage

To develop the utilization of lactic acid bacteria in Chinese-style sausage, Lactobacillus plantarum and a commercial culture (DS-66) were used as a starter cultures for manufacturing Chinese-style sausage. The products were vacuum packaged and stored at 3 or 25°C. The results showed that the pH value and residual sodium nitrite of the sausage significantly declined as storage time increased (P&lt; 0.05). However, the thiobarbituric acid (TBA) and volatile base nitrogen (VBN) values gradually increased as storage progressed. Lactic acid bacteria propagation increased rapidly during the initial storage time and then decreased slightly after 4 weeks of storage. The sausage inoculated with one of the starter cultures had a lower pH value and could suppress the TBA and VBN values, dissipating residual sodium nitrite, and could inhibit spoilage bacteria during the storage time.

scholarly journals Pengaruh Jenis Kemasan dan Lama Penyimpanan terhadap Mutu Bubuk Andaliman

2020 ◽  
pp. 30-37
Author(s):  
Apul Sitohang ◽  
Baang Soyun Marbun
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Ash Content ◽  
Agricultural Product ◽  
Content Increase ◽  
Glass Bottle ◽  
Total Acid ◽  
Storage Duration ◽  
And Storage

This study aims to determine the effect of packaging types and storage duration on the quality of andaliman powder. The study was conducted at the Laboratory of Processing and Management of Agricultural Products, Agricultural Product Technology Study Program, Faculty of Agriculture, Catholic University of St. Thomas Medan. This research was conducted using Factorial Complete Random Design method. The first factor is packaging with a password (K), consisting of 4 types, namely: K1 is Glass bottle, K2 is Plastic bottle, K3 is Flip plastic and K4 is Paper. The second factor is the storage time with L code which consists of four levels, namely: L0 is 0 weeks, L1 is 2 weeks, L2 is 4 weeks and L3 is 6 weeks. The results showed that the type of packaging had a very significant effect on water content, total acid, oleoresin content and organoleptic value, but it was not significant for ash content. The highest water content, ash content and total acid were found in paper plastic packaging, while the lowest was in glass bottle packaging, while the highest oleoresin content and highest organoleptic value were found in glass bottle packaging, while the lowest was on paper packaging. Storage time has a very significant effect on water content, total acid, oleoresin content and organoleptic value, but not significant to ash content. The longer the storage, the moisture content, ash content and total acid content increase, while the oleoresin content and organoleptic values decrease. The interaction between the type of packaging and storage duration gave no significant effect on water content, ash content, total acid, oleoresin content and organoleptic value. The best quality of andaliman powder is obtained in the type of glass bottles and plastic bottles which can be seen from the water content, oleoresin content and organoleptic value.  

scholarly journals Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir

2009 ◽  
Vol 9 (1) ◽  
pp. 26-30 ◽  
Author(s):  
Yusdar Zakaria
Keyword(s):  
Lactic Acid ◽  
Crude Protein ◽  
Acid Level ◽  
Lactic Acid Level ◽  
Uht Milk

Effect of different milk and starter percentage on kefir qualityABSTRACT. The objective of this study is to study the quality of kefir with different amount of starter added and different kind of milk. The quality of kefir was evaluated by measuring lactic acid level, syneresis, crude protein, crude fat and amount of active microorganism. The result showed that the different percentage of starter and kind of milk has a high significant on syneresis and Lactic Acid level (P 0,01). The best interaction was resulted from the combination of 10% starter and UHT milk. The result also indicated that the different percentage of starter and kind of milk has no effect on crude protein, crude fat and the amount of active microorganism. The combination of 10% Starter and UHT milk, produces the best quality of kefir 

scholarly journals Physicochemical properties of honeybee pollen enriched acidophilus milk and probiotic yoghurt

2015 ◽  
pp. 45-54 ◽  
Author(s):  
Jovana Glusac ◽  
Milka Stijepic ◽  
Spasenija Milanovic ◽  
Dragica Djurdjevic-Milosevic
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Starter Culture ◽  
Sensory Properties ◽  
Fermentation Time ◽  
Positive Effects ◽  
Lactic Acid Content ◽  
Fat Level ◽  
And Storage

The aim of this work was to examine the possibility of preparation of acidophilus milk and probiotic yoghurt by processing of milk (1%, 2.8% and 3.2% w/w fat) enriched with honeybee pollen (0.6% w/w). The quality of produced fermented milks was followed by comparing pH value during fermentation and storage time, as well as of lactic acid content and sensory properties during 14 days of storage. Fermentation time was influenced more the type of the starter culture than by honeybee pollen addition or fat level. The addition of honeybee pollen increased the production of lactic acid, regardless of the fat level. The effects of different starters (L. acidophilus LA-5, S. thermophilus and L. Delbrueckii ssp. bulgaricus) on the production of lactic acid were also different, but not as obvious as that due to pollen addition. The obtained results revealed that honeybee addition had positive effects on the physicochemical and sensory properties of produced acidophilus milk and probiotic yoghurt.

scholarly journals Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

2010 ◽  
Vol 8 (1) ◽  
pp. 26
Author(s):  
E P Samodra ◽  
H Cahyono
Keyword(s):  
Ascorbic Acid ◽  
Beef Cattle ◽  
Storage Time ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Storage Duration ◽  
Physical Quality ◽  
And Storage ◽  
Water Holding

<p>The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected<br />bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p&lt;0,05).</p><p>Key words: Pernakan Ongole meat, ascorbat acid, storage time</p>

scholarly journals Kualitas Fisik Telur Puyuh Yang Direndam Dalam Larutan Gelatin Tulang Kaki Ayam Dengan Lama Penyimpanan Yang Berbeda

2017 ◽  
Vol 14 (1) ◽  
pp. 31
Author(s):  
Indra Joni
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Egg White ◽  
Gelatin Solution ◽  
Egg Weight ◽  
White Index ◽  
Randomized Design ◽  
And Storage

Quail eggs is one of the perishable food. If left in the open air at room temperature, the shelf life ranged between 10-14 days. Preservation is one of the way to prolong shelf life which can be done by soaking the eggs in a gelatin solution. The purpose of the study was to know the physical quality of quail egg soaked in gelatin bone chicken feet long with different time of storage. The experimental design of this study was Complete Randomized Design (CRD) factorial pattern 3 x 3 with 5 replications. The first factor was soaking time (0, 30 and 60 minutes) and the second factor was storage time (0, 15 and 30 days). The results showed that there was nos ignificant effect of soaking period (P>0.05) on egg weight, egg white index, yolk index, Haugh units and pH. The longer the storage time, the egg weight, egg white index, yolk index, haugh unit were decreased and the other hand, pH value was increased. Soaking quail eggs in gelatin solution of chicken feet during 30 minutes and storage time for 15 days resulted in pH value almost the same with untreated egg(control).

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