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 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 Effects of Protein Content in Selected Fish Towards the Production of Lactic Acid Bacteria (lactobacillus spp.) during the Production of Pekasam

2015 ◽  
Vol 3 (3) ◽  
pp. 219-223
Author(s):  
Nor Mahyudin ◽  
Wan Ibadullah ◽  
Amar Saadin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Fermentation Process ◽  
Fermented Food ◽  
Fermented Fish ◽  
Fermented Product ◽  
Fish Product ◽  
Lactobacillus Spp

Pekasam is one of Malaysia s famous fermented product. Pekasam fish is usually made from freshwater fish with ground roasted fragrant rice as the main ingredient as the fermentation substrate. Fermented food, especially from fish or seafood requires lactic acid bacteria such as Lactobacillus spp. to aid the fermentation process. Samples were fermented for 30 days based on natural fermentation of pekasam. Protein has a significant effect on the taste, flavor, color and shelf life of the pekasam fish. The objective of this study is to evaluate the effect of protein content on selected fish in relation to the production of lactic acid bacteria. It showed that the increment of Lactobacillus spp. associated with the higher amount of protein in the fish during the fermentation process. Patin fish showed the highest protein content (27.5%) with the highest increment in Lactobacillus spp. This suggests possible use of Patin fish as a potential source to improve the overall quality of fermented fish product.

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>

The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir

2021 ◽  
Vol 46 (2) ◽  
pp. 145-153
Author(s):  
H. Rizqiati ◽  
N. Nurwantoro ◽  
S. Susanti ◽  
M. I. Y. Prayoga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Ph Value ◽  
Goat Milk ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Physical Chemical ◽  
Significant Difference

The purpose of the research was to study the effects of dextrin powder with a different concentration on the physical, chemical, and microbiology properties of the product. The research was conducted using a Completely Randomized Design (CRD) with five treatments and four replications, namely the addition of dextrin filler with a concentration of 0% (T0), 2,5% (T1), 5% (T2), 7,5% (T3), and 10% (T4) (w/v). The quality of powdered goat milk kefir that is analyzed are physical, chemical, and microbiology properties. The data were analyzed using SPSS 26.0 application using Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT). The test results show a significant difference in dextrin concentration (P<0.05) on solubility, total acid content, yield, water content, protein content, pH, total dissolved solids, carbohydrate, lactic acid bacteria, yeast, and microbe content of the product and shows no significant difference on the viscosity of the product. It can be concluded that the addition of dextrin can increase the yield, solubility, total dissolved solids, water content, carbohydrate, total microbe, lactic acid bacteria, and microbe but also decreased the pH value and the protein content, with the best treatment was the addition of dextrin of 10%.

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 Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

scholarly journals Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

2017 ◽  
Vol 17 (1) ◽  
pp. 5
Author(s):  
Agus Safari ◽  
Sarah Fahma Ghina ◽  
Sadiah Djajasoepena ◽  
O. Suprijana ' ◽  
Ida Indrawati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Calcium Carbonate ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Soluble Protein ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Bacteria Culture

Mixed lactic acid bacteria culture is commonly used in yogurt production. In the present study, two lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) was used as starter culture. Calcium carbonate was added to the starter culture to increase the quality of mixed starter culture of L. bulgaricus and S. thermophillus with ratio of 4:1. The present study was directed to investigate the chemical composition of mixed starter culture with and without calcium carbonat addition. Furthermore, the effect of each starter culture on yogurt product chemical composition was also examined. The pH, lactose, soluble protein and acid content was determined as chemical composition parameters. For starter culture without calcium carbonate addition, the yogurt has pH, lactose, soluble protein and acid content of 4.18–4.39, 4.18–4.39% w/v, 2.88–4.36% w/v and 0.82–0.99% w/v, respectively. While for starter culture with calcium carbonate addition, the yogurt product has pH, lactose, soluble protein and acid content of 4.26–4.37, 1.47–1.75% b/v, 3.42–4.95% w/v and 0.86–1.11% w/v, respectively. Addition of 0.05% w/v calcium carbonate to mixed starter culture gave effect on lactose consumption, where it still can convert lactose to lactic acid up to 45 days of storage. Furthermore, the yogurt product made with starter culture with calcium carbonate addition has higher soluble protein content compared to yogurt made with starter culture without calcium carbonate addition

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