scholarly journals Characterstic And Inhibitory Activity Of Green And Red Beans Yoghurt Enriched With Honey Against Methicillin-Resistant Staphylococcus Aureus

2021 ◽  
Vol 8 (1) ◽  
pp. 20
Author(s):  
Sela Mustika Sari ◽  
Arista Wahyu Ningsih ◽  
Farida Anwaril ◽  
Iif Hanifa Nurrosyidah
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Protein Content ◽  
Mung Bean ◽  
Inhibition Zone ◽  
Fat Content ◽  
Ash Content ◽  
Kidney Bean ◽  
Cow’S Milk ◽  
Cow's Milk

Currently probiotics are widely developed because of their health benefits such as helping to maintain a healthy digestive tract. One of the probiotic fermented products is yogurt. Yogurt on the market is made from cow's milk, so it cannot be consumed by people who are allergic to cow's milk or lactose intolerant. The purpose of this study was to develop a yogurt formulation based on vegetable juice, namely mung bean and kidney bean juice. The characterization of mung bean and kidney bean juice yoghurt was carried out by of organoleptic observation, fat content test, protein content test, ash content test, acidity test, total plate number (ALT) test and antibacterial activity test against Methicilli-resistant Staphylococcus Aureus (MRSA) by the agar diffusion method using wells. The results of the product characterization based on mung bean juice and kidney bean enriched with honey meet the quality characteristics of SNI yogurt (2981:2009), including the appearance of thick-solid liquid, normal/typical odor, sour/typical taste, homogeneous consistency. Fat content test, the average F1 was 1.063% (SD = 0.0026), F2 1.025% (SD = 0.0031), F3 1.035 (SD = 0.0033); the average protein content of F1 12.51% (SD=0.01244), F2 11.90% (SD=0.0120), F3 12.08% (SD=0.02); mean ash content of F1 0.36% (SD= 0.0410), F2 0.52% (0.0821), F3 0.39% (SD 0.0294); the average acid content of F1 0.858% (SD= 0.0084), F2 0.873% (0.0199), F3 0.936 (SD= 0.0336); the number of starter bacteria on average was 5.4 x 109 CFU/mL (SD= 0.927), F2 4.3 x 109 CFU/mL, F3 5.6 x 109 CFU/mL. The antibacterial activity of the yogurt was included the strong category, the inhibition zone produced more than 20 mm. The average inhibition zone by F1 was 21.667 mm (SD= 0.489), F2 22.667 mm (SD= 0.489), F3 22 mm (0.4).

The composition of milk. Part II: Variation in the percentage of mineral constituents in cow’s milk, and their relationship with the solids not fat and protein content

1927 ◽  
Vol 17 (1) ◽  
pp. 72-93 ◽  
Author(s):  
H. T. Cranfield ◽  
D. G. Griffiths ◽  
E. R. Ling
Keyword(s):  
Standard Deviation ◽  
Phosphoric Acid ◽  
Protein Content ◽  
Ash Content ◽  
Probable Error ◽  
Cow’S Milk ◽  
Frequency Distributions ◽  
Cow's Milk ◽  
Mineral Constituents

1. 670 samples of the mixed milk from 15 herds were analysed, and the average percentages of total ash, soluble ash, insoluble ash, lime and phosphoric acid are given.2. Tables showing frequency distributions are also given, with the standard deviation, mean and probable error of mean for each constituent determined.3. Various correlations of these constituents with solids not fat and protein have been prepared, and these correlations are illustrated by graphs.It is observed that the total ash falls with the solids not fat until low values of solids not fat are reached, when the ash content appears to rise. This variation is confirmed by a curve illustrating the variation in ash content of samples of individual cow’s milk. Soluble ash rises as the solids not fat falls, but the insoluble ash shows a reverse variation. Lime and phosphoric acid both fall with the solids not fat.

The composition of milk Part I. Variation in the solids not fat, fat and protein content of cow’s milk, and their relationship

1927 ◽  
Vol 17 (1) ◽  
pp. 62-71 ◽  
Author(s):  
H. T. Cranfield ◽  
D. G. Griffiths ◽  
E. R. Ling
Keyword(s):  
Protein Content ◽  
Fat Content ◽  
Cow’S Milk ◽  
Frequency Distributions ◽  
Cow's Milk ◽  
Standard Deviations ◽  
Correlation Tables

1. Percentages of fat, solids not fat and protein were determined in over 700 samples of mixed milk from 15 herds during 1925–26. In the case of fat content, nine herds produced one or more samples below 3 per cent., one herd recording 25 per cent, of samples below this limit. With regard to solids not fat, twelve herds produced milk containing less than 8·5 per cent, on one or more occasions, the highest percentage of deficient samples recorded being 40.2. Frequency distributions of fat, solids not fat and protein percentages in the samples analysed, are given, together with standard deviations, and mean percentages with probable errors for these three constituents.3. Correlation tables of fat with solids not fat, and protein with solids not fat have been prepared, and graphs illustrating the variations are given.

scholarly journals Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1071-1081
Author(s):  
N. Aini ◽  
B. Sustriawan ◽  
V. Prihananto ◽  
J. Sumarmono ◽  
R.N. Ramadan ◽  
...  
Keyword(s):  
Protein Content ◽  
Sweet Corn ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Cow’S Milk ◽  
Low Fat ◽  
Cow's Milk ◽  
Low Fat Cheese

Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

scholarly journals Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria

2021 ◽  
Vol 9 (1) ◽  
pp. 15-20
Author(s):  
Fausat Adeola Abdulrahman ◽  
Emiade Sanmi
Keyword(s):  
Staphylococcus Aureus ◽  
Moisture Content ◽  
Protein Content ◽  
Crude Protein ◽  
Titratable Acidity ◽  
Fat Content ◽  
Ash Content ◽  
Crude Protein Content ◽  
Milk Samples ◽  
Total Titratable Acidity

The study aims at determining the physicochemical, proximate composition and the total viable count of Staphylococcus aureus in ‘Nono’ and yoghurt samples in Kaduna, Nigeria.Three hundred and eighty-four (384) fermented milk samples (Nono and yoghurt) were obtained from different selling points and were evaluated for the occurrence of S. aureus. The physicochemical and proximate analyses (pH, total titratable acidity, moisture content, ash content, protein content, and fat content) were determined. The results of the analyses showed that Nono had pH range of 3.56-3.61, total titratable acidity: 0.71-1.72, moisture content: 82.23-83.87%, ash content: 0.30-0.31%, crude protein content: 1.50-1.61%, crude fat content: 0.35-0.38 %. For yoghurt, the pH ranged from 3.76 -3.82, total titratable acidity: 1.10 -1.15, moisture content: 77.76-80.06%, ash content: 0.68- 0.70%, crude protein content: 3.40-3.45% and crude fat content: 1.76-1.79% from all the study areas. One hundred and four of the total samples were contaminated with S. aureus. Out of the 104 isolates of S. aureus that were isolated and identified, 88 were coagulase positive S.aureus. The Microgen Staph ID kit (Oxoid) was used to further confirm the characteristics of the 60 isolates of the coagulase positive S. aureus. The kit confirmed 43 isolates as S. aureus, the results indicated the presence of S. aureus in the milk samples which is of public health importance, as this can contribute to food-borne intoxication which can lead to food poisoning. There is a need for proper pasteurisation of raw milk to help eradicate S. aureus infection before human consumption.

scholarly journals UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN MELINJO (Gnetum gnemon L.) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus dan Streptococcus mutans TAHUN 2020

2020 ◽  
Vol 3 (1) ◽  
pp. 7-12
Author(s):  
Firdaus Fahdi ◽  
Herviani Sari
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Streptococcus Mutans ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Ash Content ◽  
Water Soluble ◽  
Diffusion Method ◽  
Soluble Extract ◽  
Gnetum Gnemon

The Gnetum gnemon can be used as a medicine that has the function of anti-bacterial. The chemical content inside which is anti-bacterial is flavonoids and tannins. This study aims to find out the antibacterial from the ethanol extract of melinjo leaves can inhibit the growth of Staphylococcus aureus and Streptococcus mutans with a concentration of 300 mg/ml, 400 mg/ml, and 500 mg/ml. The test of anti-bacterial activity for the growth Staphylococcus aureus and Streptococcus mutans is done by using the disc diffusion method. The results showed that melinjo leaf contains an alkaloid, flavonoid, tannin, steroid and saponin compounds. The results of the simplicia powder characteristics obtained a total ash content of 7.495%, ash content insoluble in acid 0.785%, ethanol-soluble extract 4.324%, water-soluble extract 17.690%. The results of the antibacterial activity test of the ethanol extract of melinjo leaves obtained can inhibit the growth of Staphylococcus aureus and Streptococcus mutans namely at a concentration of 300 mg/ml, 400 mg/ml, and 500 mg/ml into the medium inhibition zone category. Ethanol extract of melinjo leaves has antibacterial activity against the growth of Staphylococcus aureus and Streptococcus mutans with an average diameter of inhibition zone of 9.7 mm (medium category) against Staphylococcus aureus and 6.7 mm (medium category) against bacteria Streptococcus mutans.

scholarly journals INFLUENCE OF SELENIUM-CONTAINING PREPARATIONS ON COW'S MILK WITH INCREASED TECHNOGENIC LOAD ON AGROSYSTEMS

2021 ◽  
Vol 247 (3) ◽  
pp. 34-36
Author(s):  
R.А. Volkov ◽  
◽  
D.V. Portnov ◽  
Yu.V. Larina ◽  
◽  
...  
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Fat Content ◽  
Cow’S Milk ◽  
Qualitative Composition ◽  
Milk Productivity ◽  
Experimental Animals ◽  
Cow's Milk ◽  
Daily Milk Yield ◽  
Daily Milk

Feeding experimental animals with supplements containing selenium in various forms and doses did not have a significant effect on milk productivity and the qualitative composition of milk. However, when using «Sel-Plex», there is a tendency to increase the average daily milk yield in terms of basic fat content by 0.9-4.4 % and an increase in the protein content in milk by 1.2-2.3 % compared to control.

scholarly journals STUDI DAYA CERNA ZAT GIZI DAN AKTIVITAS ANTIOKSIDAN TEPUNG KECAMBAH KACANG HIJAU (Phaseolus radiatus L.)

2020 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Febrielsa Rachmania Rachim ◽  
Ni Wayan Wisaniyasa ◽  
A.A. Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Protein Content ◽  
Mung Bean ◽  
Protein Digestibility ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Starch Digestibility ◽  
Bean Sprout

The purpose of this study was to determine the nutrient digestibility and antioxidant activity of mung bean sprout flour. This study was conducted using 12 hours germination and without germination of mung bean, and each treatment was repeated three times. Mung bean flour and mung bean sprouts flour were tested for moisture content, ash content, protein content, fat content, carbohydrate content, protein digestibility, starch digestibility, total phenol, and antioxidant activity. The results showed that germination of mung bean had a very significant effect on moisture content, antioxidant activity (IC50), and total phenol, a significant effect on starch digestibility, and had no significant effect on ash content, protein content, fat content, carbohydrate content, and protein digestibility. The results showed that mung bean sprout flour has a moisture content of 6.74%, ash content 3.39%, protein content 32.13%, fat content 11.33%, carbohydrate content 46.41%, protein digestibility 46.80%, starch digestibility 93.45%, total phenol 22.02 mg/100 g, and antioxidant activity (IC50) 454.50 ppm. Keywords : mung bean, sprout flour, nutrient digestibility, antioxidant activity

scholarly journals KARAKTERISASI SIFAT FISIK, KIMIA DAN SENSORIS BIHUN BERBAHAN TEPUNG KOMPOSIT GANYONG (Canna edulis) DAN KACANG HIJAU (Vigna radiata)

2018 ◽  
Vol 11 (02) ◽  
pp. 128
Author(s):  
Jumanah Jumanah ◽  
Wiwik Siti Windrati ◽  
Maryanto Maryanto
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Mung Bean ◽  
Chemical Properties ◽  
Rice Flour ◽  
Fat Content ◽  
Ash Content ◽  
Composite Flour ◽  
Main Ingredient ◽  
Bean Flour

Vermicelli is a processed product with yarn forms which are made from rice flour. Canna flour can replace the main ingredient of rice flour in making vermicelli. The manufacture of vermicelli flour composite requires protein ingredients such as mung bean flour to increase the protein content of vermicelli. The purpose of this study is to determine the good ratio of manufacture of vermicelli made from canna and mung bean composite flour and knowing the best formulation based on the most preferred of vermicelli. The research is using Completely Random Design (CRD) one factor method that is canna flour and mung bean flour substitution with five variations treatments that is Controls (vermicelli rice commercial), P1 (60%:5%:35%), P2 (50%:15%:35%), P3 (40%:25%:35%), P4 (30%:35%:35%), P5 (20%:45%:35%). This research results indicate that the of canna flour and mung bean ratio effected on ash content, fat content, protein content, carbohydrate, color, rehydration, elasticity and organoleptic , but did not effected on moisture content, taste, flavor and overall. Vermicelli favored pains on P4 treatment (30%: 35%: 35%) produced had value of preferences color 5.46 (netral), flavor 5.46 (neutral), taste 5.23 (nettral), texture 5.92 (netral), overall 5.92. Chemical properties of moisture content 9.85%, ash content 0.05%, fat content 1.74%, protein content 9.83%, carbohydrate content 78.60%, and color (lightness) 54,94 , elasticity 7.32 %and power of Rehydration 24.77%. Keywords: vermicelli, canna flour, mung bean flour, tapioca

scholarly journals Pengaruh penambahan sari jamur tiram putih (Pleurotus ostreatus) terhadap kadar lemak, kadar air, kadar abu, daya mengikat air, dan nilai ph dari yogurt susu sapi

2019 ◽  
Vol 7 (1) ◽  
pp. 41-46
Author(s):  
Sjaloom Ester Sakul ◽  
Djalal Rosyidi ◽  
Lilik Eka Radiati ◽  
Purwadi Purwadi
Keyword(s):  
Water Content ◽  
Pleurotus Ostreatus ◽  
Ph Value ◽  
Fat Content ◽  
Ash Content ◽  
Oyster Mushroom ◽  
Cow’S Milk ◽  
Water Binding ◽  
Cow's Milk ◽  
Mushroom Extract

ABSTRAK                 Sari jamur tiram putih (Pleurotus ostreatus) mengandung karbohidrat yang dapat menjadi bahan penstabil alami dari  yogurt susu sapi yang berguna untuk kesehatan karena mengandung probiotik. Tujuan penelitian adalah menganalisis pengaruh penambahan sari jamur tiram putih terhadap kadar lemak, kadar air, kadar abu, daya mengikat air, dan nilai pH dari yogurt susu sapi. Rancangan percobaan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan, apabila terdapat pengaruh perlakuan dilanjutkan dengan uji beda nyata terkecil (BNT). Perlakuan yang ditambahkan yaitu penambahan sari jamur tiram putih (Pleurotus ostreatus) sebanyak 0% (P0), 1% (P1), 2% (P2), 3% (P3). Hasil penelitian menunjukkan kadar air, nilai pH dan kadar abu tidak terdapat perbedaan yang nyata antar  rata-rata  perlakuan (P>0.05) sedangkan kadar lemak, daya ikat air terdapat perbedaan yang nyata antar perlakuan (P<0.05). Kesimpulan dari penelitian adalah Yogurt susu sapi dengan penambahan sari jamur tiram putih sebesar 3% memiliki kualitas yang paling baik sebagai produk pangan fungsional.   ABSTRACT  White oyster mushroom extract (Pleurotus ostreatus) contains carbohydrates which can be a natural stabilizer of yogurt for cow's milk which is useful for health because it contains probiotics. The purpose of the study was to analyze the effect of the addition of white oyster mushroom juice on fat content, water content, ash content, water binding power, and pH value of cow's milk yogurt. The experimental design uses a completely randomized design (CRD) with 4 treatments and 4 replications, if there is an effect of treatment followed by the smallest real difference test (BNT). The treatment added was the addition of white oyster mushroom extract (Pleurotus ostreatus) by 0% (P0), 1% (P1), 2% (P2), 3% (P3). The results showed that the water content, pH value and ash content were not significantly different between treatment averages (P> 0.05) while fat content, water binding capacity had significant differences between treatments (P <0.05). The conclusion of the study is that cow's milk yogurt with the addition of white oyster mushroom juice by 3% has the best quality as a functional food product.

scholarly journals A2 milk as an alternative to goat milk in yoghurt production

2020 ◽  
Vol 22 (94) ◽  
pp. 18-22
Author(s):  
V. Ladyka ◽  
M. Samilyk ◽  
L. Ladyka ◽  
A. Helikh ◽  
N. Bolgova
Keyword(s):  
Protein Content ◽  
Goat Milk ◽  
Fat Content ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Energy Value ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Organoleptic Characteristics ◽  
Goat's Milk

The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analysis of allele recognition by polymerase chain reaction (PCR) in real time. The organoleptic characteristics of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were studied and presented in the work in the form of a profile analysis using the significance coefficients of each individual descriptor (color, smell, taste, appearance and consistency). The physicochemical parameters (protein and fat content) of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were determined. High fat and protein content was found in sample № 3 made from goat milk. The protein content is 3.99 g per 100 g of product, fat – 4.1 g per 100 g of product. Sample No. 2 is made from A2 cow’s milk contains 0.5 g per 100 g of product less protein and 0.6 g per 100 g of product less fat than sample No. 1 made from A1 cow milk. The best result in terms of protein and fat content in the sample of yogurt № 4, made from a mixture of cow and goat milk. This paper presents a comparative analysis of the energy value of yoghurts based on cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes. It should be noted that the highest numerical values of the level of balance in terms of organoleptic indicators and energy value were obtained by samples of yoghurts made from a mixture of cow’s A2 milk and goat’s milk. Studies have shown that yoghurts made from a mixture of goat and cow milk meet the requirements of the standard.

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