scholarly journals The physiochemical properties of kefir using honey concentrations

2021 ◽  
pp. 8-16
Author(s):  
Andi Padauleng Meliani Anwar ◽  
Fatma Maruddin ◽  
Farida Nur Yuliati ◽  
Jamyang Tashi Wangdi ◽  
Muhammad Ihsan Andi Dagong
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Ph Value ◽  
Consumer Acceptance ◽  
Physiochemical Properties ◽  
Randomized Design ◽  
Lactic Acid Content ◽  
Liquid Milk ◽  
Completely Randomized Design ◽  
Made In

Kefir has a sour taste and distinctive aroma. This condition affects the level of consumer acceptance. The level of consumer acceptance of kefir can be improved by adding a sweetener, namely honey. This study aims to determine the characteristics of kefir made from commercial liquid milk to total lactic acid, pH value, viscosity, organoleptic (taste and preference) panelists to kefir with the addition of honey. This study used a completely randomized design (CRD). The treatment of this research was 4 honey concentrations  (5%, 7%, 9% and without the addition of honey (0%) as a control) and was repeated 3 times. Kefir addition of honey is made in the following way: the liquid milk is sterilized at 105oC for 5 minutes and then the sterile milk is cooled down to a temperature of about 40oC. After chilling, sterile milk was inoculated with 3% (v/v) pre-propagated kefir starter and incubated at 37oC for 24 hours. Furthermore, kefir was added with honey treatment with a concentration of 5%, 7% and 9% (v/v) respectively and homogenized. Kefir honey is carried out in a series of tests including total lactic acid, acidity (pH), viscosity, organoleptic (taste and preference). The results showed that the different use of honey kefir did not change the lactic acid content. Increasing use of honey concentration causes pH value, viscosity, sweetness, and preference to increase. The best use of honey concentration in making kefir is 9%.  

scholarly journals KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA

ZOOTEC ◽  
2019 ◽  
Vol 40 (1) ◽  
pp. 124
Author(s):  
Agnes C. Korengkeng ◽  
A. Yelnetty ◽  
Rahmawati Hadju ◽  
M. Tamasoleng
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Modified Starch ◽  
Dioscorea Alata ◽  
Microbial Quality ◽  
Randomized Design ◽  
Completely Randomized Design

THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt.  Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4%  modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions   each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means.  It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased.  The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added.  It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%.  Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Total

scholarly journals Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda

2013 ◽  
Vol 13 (2) ◽  
pp. 31-35
Author(s):  
Yusdar Zakaria ◽  
Yurliasni Yurliasni ◽  
Mira Delima ◽  
Ely Diana
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Ph Value ◽  
Acid Value ◽  
Fresh Milk ◽  
Randomized Design ◽  
Significant Difference ◽  
Two Factors ◽  
Completely Randomized Design

Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentageABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bacteria in yogurt and its pH value and Lactic Acid value.  Factorial Completely Randomized Design with two factors and three replications was applied.  The A factor was the milk types that were a1 = Powder Milk, a2 = Fresh Milk and a3 = UHT milk.  The B factor was the percentages of Lactobacillus casei  (b1 = 5% and b2 = 10%).  Parameters observed were the level of lactic acid, the pH value of yogurt and the amount of lactic acid bacteria.  The result showed  significantly difference (P0.01) from the use of milk types and Lactobacillus casei percentages on the lactic acid level, and there are no interaction between factors.  There was also significant different (P0.01) showed from pH value and an interaction between both factors was presented.  In addition there was significant difference (P0.05) showed by the amount of lactic acid bacteria, and an interaction between both factors was also existed.  The research concluded that the higher the percentage of starter, the higher the level of lactic acid and the amount of lactic acid bacteria of yogurt that made from all milk types.  On the contrary, the higher the percentage of starter, the lower the pH value of yogurt.

scholarly journals Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt

2016 ◽  
Vol 18 (3) ◽  
pp. 173 ◽  
Author(s):  
Lilik Eka Radiati ◽  
Firman Jaya ◽  
Heldy Oktavia
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Ph Value ◽  
Lactobacillus Bulgaricus ◽  
Galactosidase Activity ◽  
Carrot Juice ◽  
Lactic Acid Content ◽  
Culture Activity ◽  
Β Carotene

Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%),   pH value (3.80±0.06 – 4.17± 0.10),   viscosity  (133±2.30 cP–146±2.10cP),  β-carotene (0-173.19±1.02 µg/g), EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g),   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g) yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g).    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.

scholarly journals Effects of absorbens supplementation on the fermentation quality of brewers' grains silage

2006 ◽  
Vol 54 (1) ◽  
pp. 15-22
Author(s):  
Petr Doležal ◽  
Ladislav Zeman ◽  
Jan Doležal ◽  
Václav Pyrochta ◽  
Petr Mareš ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Content ◽  
Acid Production ◽  
Ph Value ◽  
Ammonia Content ◽  
Lactic Acid Content ◽  
Fermentation Quality ◽  
Butyric Acid Production

In the experiment was the effect of absorbens supplementation on the fermentation quality of brewers´ grains silage by comparing with the untreated control. As effective substance of experimental groups were barleygroats and malt sprouts. The addition of malt sprouts „B“ and barleygroats „C“ in our experiment conditions increased statistically significantly (P<0.01) the content of DM in silage. The addition of malt sprouts decreased pH value in experimental silage (4.29±0.007) in comparison with control silage (4.43±0.049). The malt sprouts increased significantly (P<0.01) the contents of lactic acid (67.15±2.796 g/kg DM), sum of acids (84.30±2.97 g/kg DM) and decreased (P<0.01) in the trial the ethanol content (0.51±0.102 g/kg DM) and acetic acid content (17.15±0.227 g/kg DM). Silage with malt sprouts has the highest (P<0.01) ammonia content from all silages in trial (966,67±33,33 mg/kg DM). The use of absorbens inhibited significantly (P<0.01) in comparison with control silage (without absorbens) the content of propionic and butyric acid production. Brewers´grain silage with malt sprouts and barleygroats addition were free of butyric and propionic acid, but had higher lactic acid content. These results indicate that malt sprouts addition in the ensiling process may improve the fermentation quality of the brewers´grain silage.

scholarly journals Karakteristik Yoghurt Kacang Hijau dengan Penambahan Ekstrak Daun Kelor (Moringa oliefera)

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Intan Kusumaningrum ◽  
Sri Rejeki Retna Pertiwi ◽  
Deti Nirmala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Ph Value ◽  
Fat Content ◽  
Treatment Level ◽  
Acid Ph ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves.  This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and  10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory  ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.

PENGARUH PENAMBAHAN STARTER Lactobacillus Sp. TERHADAP NILAI pH DAN TOTAL ASAM LAKTAT SILASE RUMPUT Panicum maximum

2017 ◽  
Vol 15 (2) ◽  
pp. 179-182
Author(s):  
Sri Sumarsih ◽  
Bambang Sulistiyanto
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Panicum Maximum ◽  
Grass Silage ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of the research was to evaluate the effect of Lactobacillus Sp. as starter on pH and total Lactic Acid of Panicum maximum Grass Silage. The completely randomized design was been used on this research with 4 treaments and 4 replications. The treatments were different level LAB (0,2,4 dan 6% v/w). The parameters were pH value and lactc acid. The results showed that pH value were significantly (p<0.05) decreased, and Lactic acid were significantly (p<0.05) with addded of Lactobacillus Sp. on  Panicum maximum  Grass Silage. The conclusion was the use of starter Lactobacillus Sp. on  ensilage process produces chemical qualities of good Panicum maximum silage.

scholarly journals Effects of N Fertilization During Cultivation and Lactobacillus plantarum Inoculation at Ensiling on Chemical Composition and Bacterial Community of Mulberry Silage

2021 ◽  
Vol 12 ◽  
Author(s):  
Ping Li ◽  
Minghong You ◽  
Zhouhe Du ◽  
Yongxiang Lu ◽  
Chunyan Zuo ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Chemical Composition ◽  
Bacterial Community ◽  
Acid Content ◽  
Dry Matter ◽  
Ph Value ◽  
N Fertilization ◽  
Dry Matter Loss ◽  
Lactic Acid Content

As unconventional forage source, mulberry (Morus alba L.) has been cultivated to alleviate animal feed shortages. This study aimed to investigate the effects of N fertilization during cultivation and Lactobacillus plantarum inoculation at ensiling on the chemical composition and bacterial community of mulberry silage. Mulberry was separately cultivated under two N fertilization rates (N1, 390 kg/ha/year; N2, 485 kg/ha/year) in 2016–2019, harvested on 30 April (the first-cut) and 15 June (the second-cut) in 2019, and then chopped for producing small bag silage. The silage was treated without (control) or with L. plantarum (LP, a recommended application rate of 105 cfu/g on fresh matter basis). After storage of 60 days in dark room at ambient temperature, silage was sampled for analysis of chemical and microbial compositions. Higher (P &lt; 0.05) final pH value and acetic acid content and lower (P &lt; 0.05) lactic acid content were found in silage of mulberry under N2 fertilization, resulting in more dry matter loss than that under N1 fertilization. Compared with control, inoculation of LP at ensiling increased (P &lt; 0.05) lactic acid content and decreased (P &lt; 0.05) final pH value, acetic acid and propionic acid contents of silage, by advancing the dominance of Lactobacillus and reducing the abundance of Enterococcus and Enterobacter. In particular, inoculation of LP at ensiling decreased (P &lt; 0.05) dry matter loss and butyric acid content of first-cut silage. In conclusion, inoculation of LP at ensiling could reduce the undesirable effects from high N fertilization rate during cultivation on silage quality of mulberry harvested at different growing seasons.

scholarly journals Chemical Quality of Synbiotic Yogurt using Lactobacillus bulgaricus as Probiotics With Mulu Bebe Banana Puree

2021 ◽  
Vol 13 (2) ◽  
pp. 513-516
Author(s):  
Yusnaini B. Talebe ◽  
Sri Lestari
Keyword(s):  
Lactic Acid ◽  
Chemical Properties ◽  
Ash Content ◽  
Lactobacillus Bulgaricus ◽  
Chemical Quality ◽  
Randomized Design ◽  
Liquid Milk ◽  
Completely Randomized Design ◽  
One Way Anova

This study aimed to evaluate the best formulation based on the ratios of Mulu Bebe banana puree on synbiotic yogurt. This study used 10% Lactobacillus bulgaricus lactic acid and mulu bebe banana puree incorporated into liquid milk, with the ratios (banana puree to liquid milk) of 1: 0.25; 1: 0.5; 1: 0.75, and 1: 1. Analysis of synbiotic yogurt focused on chemical properties, including moisture, ash, protein, fat, and carbohydrate. The data analysis was subjected to one-way ANOVA in a Completely Randomized Design (CRD) with 3 (three) replications. The result showed that the synbiotic yogurt using L. bulgaricus probiotics and different volumes of mulu bebe banana prebiotic meet the SNI 2981: 2009 requirements for nonfat yogurt, namely a maximum fat content of 0.5%, a minimum protein of 2.7%, and an optimum ash content of 1, 0%. Regarding quality, the best yogurt in this study contained 10% probiotics and 2.5% mulu bebe banana pure prebiotic.

scholarly journals Pengaruh Penambahan Tepung Gaplek dan Isolat Bakteri Asam Laktat dari Cairan Rumen Sapi PO Terhadap Kualitas Silase Rumput Gajah (Pennisetum purpureum)

2015 ◽  
Vol 15 (1) ◽  
pp. 52-56
Author(s):  
Ismail Jasin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Animal Feed ◽  
Napier Grass ◽  
Pennisetum Purpureum ◽  
Carbohydrate Source ◽  
Treatment Groups ◽  
Randomized Design ◽  
Lactic Acid Content

(The effect of cassava meal  and  Lactic Acid Bacteria isolated  from  rumen liquid of PO cattle on  napier grass silage quality) ABSTRACT. The objective of this study was to evaluate the effect of cassava meal as carbohydrate source and inoculums of lactic acid bacteria  incubated from PO cattle’s rumen liquid on the quality of Napier grass (pennisetum purpureum) silages. The research was conducted at Ujung-ujung village Pabelan District Semarang Regency. Feed analysis was carried out in of Biochemical Nutrition, Animal Feed Science, Animal Science Faculty, Gadjah Mada University. This study was assigned into Completely Randomized Design with 4 treatments and 3 replicated. The treatments were addition of cassava meal and inoculums of lactic acid bacteria level into the Napier grass; 0, 1, 3 and 5% (w/w) and incubated for 30 days. Data were analyzed using analysis of variance (ANOVA) and the significant effect was tested by Duncans  Multiple Range Test. The results showed that the addition of 1 – 5% cassava meal significantly affected (P0,05) lactic acid content, pH, and NH3 concentration. Should be revised However, among the treatment groups of 1, 3 and 5 % of cassava meal was not significantly  (P0,05) different on the lactic acid content, pH and NH3 concentration.

The glycogen, glucose and lactic acid content of the brain in experimental catatonia

1968 ◽  
Vol 17 (8) ◽  
pp. 1637-1645 ◽  
Author(s):  
J. Crossland ◽  
K.J. Rogers
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Lactic Acid Content ◽  
The Brain
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