The Effect of Storage Time on the Total Lactic Acid Bacteria and Presence of Gram Positive and Negative Bacteria in Calf Starter Pellet Added with Fermented Cabbage Waste

The aim of this research was to examine the microbiological quality of calf starter pellet added with fermented cabbage waste after stored for 0, 4, and 6 weeks. The materials used in this research consisted of cornmeal, rice bran, soybean meal, molasses, mineral mix, and fermented cabbage waste. This research used Completely Randomized Design with 4 treatments and 3 replications. The mixed calf starter pellet consisted of 100% calf starter and 6% of fermented cabbage waste, and then stored for 0 weeks (P0), 2 weeks (P1), 4 weeks (P2) and 6 weeks (P3). The observed microbial qualities were the total lactic acid bacteria and the presence of gram positive and negative bacteria in the mixed calf starters. The total lactic acid bacteria were analyzed descriptively, while the presence of gram bacteria was analyzed with analysis of variance followed with Duncan’s test. The result of this research showed that an increase in storage time would result in lower lactic acid bacteria population, while the gram-positive and negative bacteria was not significantly affected. The research concluded that 6-weeks stored calf starter pellet added with 6% of fermented cabbage waste could maintain its lactic acid and gram-positive bacteria population, while also reducing its gram-negative bacteria population as well.

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Konsentrasi penggunaan tepung umbi uwi (dioscorea spp.) Sebagai prebiotik terhadap kualitas kimia dan kualitas mikrobiologi salami daging ayam pedaging

JAMI: Jurnal Ahli Muda Indonesia ◽

10.46510/jami.v1i2.32 ◽

2020 ◽

Vol 1 (2) ◽

pp. 72-82

Author(s):

Dyah Triasih ◽

Y. O. Linata ◽

M. Hilmi ◽

A. U. Prastujati ◽

S. Ton

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Broiler Chicken ◽

Bacterial Culture ◽

Meat Products ◽

Microbiological Quality ◽

Chemical Quality ◽

Randomized Design ◽

Completely Randomized Design

Abstrak Objectif. Salami adalah salah satu produk asal daging yang dibuat dengan penambahan kultur bakteri yang kemudian difermentasi selama ±48 jam. Penelitian ini bertujuan untuk mengetahui kosentrasi penggunaan tepung umbi uwi (Dioscorea spp.) sebagai prebiotik terhadap kualitas kimia dan kualitas mikrobiologi yang meliputi uji kadar pati, uji pH, uji TAT, dan uji BAL salami daging ayam broiler. Materi dan Metode. Bahan yang digunakan dalam penelitian ini adalah ayam broiler yang ditambahkan tepung uwi dengan kosentrasi yang berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan pola searah yang terdiri dari 4 perlakuan yaitu dengan konsentasi 0%, 5%, 15%, dan 25%, masing-masing perlakuan terdiri dari 3 ulangan sehingga diperoleh 12 kali ulangan atau 12 unit percobaan. Hasil. Hasil penelitian menunjukkan konsentrasi 5% (P1) sampai 25% (P3) mampu meningkatkan viabilitas bakteri asam laktat sebesar 6,58% sampai 6,94% log CFU/g serta dapat meningkatkan nilai TAT. Penambahan tepung umbi uwi dengan konsentrasi 5% (P1) sampai 25% (P3) juga dapat menurunkan kadar pati dan pH dari salami. Kesimpulan. Kesimpulannya penambahan tepung uwi dengan kosentrasi yang berbeda mampu mempengaruhi kualitas salami daging ayam broiler. Conclusion. The conclusion is the addition of uwi flour with different concentrations can affect the quality of broiler chicken salami. Abstrack Objectif. Salami is one of the meat products made with the addition of bacterial culture, fermenting for ± 48 hours. This study aims to determine the concentration of the use of Uwi tuber flour (Dioscorea spp.) As a prebiotic on chemical quality and microbiological quality, which includes starch test, pH test, TAT test, and BAL test for broiler chicken salami. Material and Methods. The material used in this research is broiler chicken, which added with uwi flour with different concentrations. This study uses a completely randomized design (CRD) with a unidirectional pattern consisting of 4 treatments, with a concentration of 0%, 5%, 15%, and 25%. Each treatment consists of 3 replications so that 12 replicas or 12 units of trials obtained. Results. The results showed a concentration of 5% (P1) to 25% (P3) could increase the viability of lactic acid bacteria by 6.58% to 6.94% log CFU / g and could increase the TAT value. The addition of Uwi bulbs with a 5% (P1) to 25% (P3) can also reduce starch levels and pH from salami. Conclusion. The conclusion is the addition of uwi flour with different concentrations can affect the quality of broiler chicken salami.

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Study of Preservation Using Lactic Acid Bacteria from Fermentation of Cabbage (Brassica oleracea var. Capitata) to Shelf Life of Fresh Tilapia (Oreochromis niloticus)

AGRITROPICA Journal of Agricultural Sciences ◽

10.31186/j.agritropica.4.1.48-62 ◽

2021 ◽

Vol 4 (1) ◽

pp. 48-62

Author(s):

Nesya Joza Amanda ◽

Lukman Hidayat ◽

Wuri Marsigit

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Microbiological Quality ◽

Chemical Properties ◽

Solution Concentration ◽

Fresh Fish ◽

A Value ◽

Randomized Design ◽

Completely Randomized Design

This study aims to determine the best concentration of Lactic Acid Bacteria (LAB) solution from fermented cabbage to tilapia fish during storage. This study used a completely randomized design with the percentage of addition of LAB solution as a treatment (0%, 2%, 4%, 6%). The results of this study indicate that the LAB solution concentration has a significant effect on the physical, chemical, and microbiological quality of fresh fish where the higher the concentration, the higher the resulting value. The LAB solution concentration as the best preservative was found in the LAB solution with a concentration of 6%. The results of the physical properties on the observation of the eyes, gills, meat, and texture met the SNI requirements, namely 7 to the 12th observation hour at a concentration of 6%, but on mucus and odor at the 12th observation hour at a concentration of 2%, 4%, and 6 % still fulfills the SNI requirements, namely 7. The chemical properties at pH until the 24th hour of storage were 6.33 and protein content 21.88%. The microbiological properties of tilapia by giving LAB 6% solution at the 12th-hour observation still met the maximum limit of microorganism growth with a value of the number of colonies/plates 4.2 x 105 cfg / g.

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Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

BUANA SAINS ◽

10.33366/bs.v20i1.1931 ◽

2020 ◽

Vol 20 (1) ◽

pp. 49-56

Author(s):

Eka Fitasari ◽

Budi Santosa

Keyword(s):

Lactic Acid ◽

Lactobacillus Plantarum ◽

Fermentation Process ◽

Animal Feed ◽

High Energy ◽

Microbial Culture ◽

Gram Positive Bacteria ◽

Randomized Design ◽

Completely Randomized Design

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

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The Characteristics and Potential of Lactic Acid Bacteria as Probiotics in Silage Made from Hymenachne acutigluma and Neptunia oleracea lour

E3S Web of Conferences ◽

10.1051/e3sconf/20186801017 ◽

2018 ◽

Vol 68 ◽

pp. 01017

Author(s):

Sofia Sandi ◽

Fitra Yosi ◽

Meisji Liana Sari ◽

Nuni Gofar

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Gram Positive ◽

Gram Staining ◽

Randomized Design ◽

Different Temperatures ◽

Completely Randomized Design ◽

H2s Production

This study aims to determine the characteristics of lactic acid bacteria (LAB) obtained from the silage made from Hymenachne acutigluma and Neptunia oleracea Lour to be used as probiotics. This study used a completely randomized design (CRD), which consists of 3 treatments and 5 replications. The treatment consisted of P1 (silage made from Hymenachne acutigluma), P2 (silage made from 50% of Hymenachne acutigluma and 50% of Neptunia oleracea lour), and P3 (silage made from Neptunia oleracea lour). The variables measured were LAB characteristics including shape, gram staining, catalase, endospore, motility, growth at different temperatures, TSIA, MR, VP, and identification using API Kit. The data were analyzed descriptively. The results showed that there were 9 selected isolates. All isolates are rod-shaped, gram-positive, catalase, endospore, and negative motility, growth at 15 °C negative and at 45 °C positive. TSIA slant and butt test show yellow and negative colors on gas and H2S production, while MR-VP is red and yellow. The conclusions of this study were all isolates belonging to the Lactobacillus plantarum strain with a similarity level of 87.3-99.9 %.

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PEMBUATAN YOGHURT SINBIOTIK KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENGGUNAAN BAKTERI ASAM LAKTAT DENGAN PENAMBAHAN PREBIOTIK

JURNAL BIOINDUSTRI ◽

10.31326/jbio.v2i2.655 ◽

2020 ◽

Vol 2 (2) ◽

pp. 476-486

Author(s):

Agatha Sonya Sekarningrum ◽

◽

Seveline Seveline ◽

Keyword(s):

Lactic Acid ◽

Phaseolus Vulgaris ◽

Lactic Acid Bacteria ◽

Phaseolus Vulgaris L ◽

Randomized Design ◽

Probiotic Product ◽

Banana Flour ◽

Completely Randomized Design ◽

The Right

Manufacture of probiotic product that has been done a lot is manufacture of yoghurt. In the process, addition of red beans and prebiotic is done to add value to the product. Addition of Lactic Acid Bacteria and inulin in the form of banana flour with different amounts is done to find the right synbiotic yogurt formulation. This research was conducted to test the quality of product physically, chemically, microbiology and organoleptics. This research was conducted using a Completely Randomized Design with the first factor being the BAL levels added and the second factor being the levels of inulin added. Based on the tests, the results obtained that the formulation using L. plantarum as much as 1% and 2% commercial inulin is the right formulation with results that are in accordance with SNI 2891: 1992 standards. The total value of LAB resulting from the formulation is 3.24 x 106 cfu/ml with a total non-fat solid of 11.16%.

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

ZOOTEC ◽

10.35792/zot.40.1.2020.26922 ◽

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

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MICROBIOLOGY STUDY OF FERMENTED WHEAT POLLARDS WITH THE ADDITION OF VITAMINS AND MINERALS

Jurnal Peternakan Nusantara ◽

10.30997/jpnu.v6i1.2177 ◽

2020 ◽

Vol 6 (1) ◽

pp. 1

Author(s):

Cahya Setya Utama

Keyword(s):

Gram Negative Bacteria ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria ◽

Research Material ◽

Randomized Design ◽

Completely Randomized Design ◽

The Difference ◽

Total Bacteria

The study aims to examine the improvement in the quality of fermented wheat pollard added with vitamins and minerals seen from total bacteria, gram positive and negative. The research material consisted of wheat pollard, fermented cabbage waste, aquades, salt, molasses, vitamins minerals there are CoSO4 , KAI(SO4)2, Na2SeO3, H3BO3, Na2MaO4 , vitamin C, vitamin E, vitamin B Kompleks, CO(NH2)2, NaCl, MgSO4, MnSO4, ZnSO4, CaCl2, FeSO4, CuSO4, MSG. The research method was started by smoothing cabbage waste by adding 8% salt and 6.7% molasses by the weight of cabbage, then fermented for 6 days. Fermented cabbage waste is then mixed with wheat pollard which has been previously heated at 121 ° C for 15 minutes and mixed with vitamins and minerals and then fermented for 4 days. Research design uses a Completely Randomized Design (CRD) of directional patterns with 5 treatments and 3 replications. The treatment given is the difference in the addition of vitamins and minerals by 0% (T0), 2,5% (T1), 5% (T2) and 7,5% (T3). The results showed that total bacteria was significantly different (P< 0.05) in all treatments, gram positive bacteria were not significantly different (P> 0.05) in all treatments and gram negative bacteria were not significantly different (P> 0.05) in all treatments. The conclusion of the study was that the addition of vitamins and minerals to fermented wheat pollard reduced total bacteria, gram-positive and gram-negative bacteria from the microbial population

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

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v4i2.1334 ◽

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.

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PENGARUH LAMA ENSILASE TERHADAP KUALITAS FRAKSI SERAT KASAR SILASE LIMBAH PUCUK TEBU (Saccharum officinarum) YANG DIINOKULASI DENGAN BAKTERI ASAM LAKTAT TERSELEKSI

Jurnal Teknologi Lingkungan ◽

10.29122/jtl.v13i1.1408 ◽

2016 ◽

Vol 13 (1) ◽

pp. 85

Author(s):

A. Fariani ◽

S. Akhadiarto

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Animal Feed ◽

Saccharum Officinarum ◽

Fiber Fraction ◽

Silage Fermentation ◽

Randomized Design ◽

Fermentation Quality ◽

Completely Randomized Design

Tujuan penelitian ini adalah untuk mengetahui pengaruh lama ensilase terhadap kualitas fraksi serat kasar silase limbah pucuk tebu (Saccharum officinarum) yang diinokulasi dengan bakteri asam laktat yang dipilih. Penelitian ini dilakukan dalam dua Tahap. Tahap pertama adalah pengayakan dan seleksi bakteri asam laktat dari pucuk tebu dan tahap kedua adalah pembuatan silase pucuk tebu dengan bakteri asam laktat hasil penelitian tahap pertama. Penelitian dilakukan di laboratorium Nutrisi dan Makanan Ternak Fakultas Pertanian Universitas Sriwijaya, Palembang. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan : P1 (lama fermentasi 7 hari), P2 (lama fermentasi 14 hari), P3 (lama fermentasi 21 hari), dan P4 (lama fermentasi 28 hari). Parameter yang diamati adalah NDF, ADF, selulosa, lignin, pHsilase dan populasi bakteri asam laktat. Hasil penelitian menunjukkan, perlakuan yang memberikan pengaruh signifikan pada NDF (P1 66.90%, P2 70.79%, P3 70.83% and P4 69.26%) dan ADF (P1 62.78%, P2 63.41%, P3 63.58% and P4 66.94%, sedangkan untuk selulosa, lignin, dan pH silase adalah non signifikan. Disimpulkan bahwa inokulasi bakteri asam laktat terseleksi dapat meningkatkan kualitas fermentasi silase pucuk tebu dan waktu ensilase dapat dipercepat dari 21 hari menjadi 7 hari. kata kunci : lama ensilase, kualitas fraksi serat kasar, inokulasi, bakteri asam laktat. AbstractThe objective of this research was to know the effect of ensilage time on fiber fraction quality of sugarcane top (Saccharum officinarum) inoculated with selected lactic acid bacteria. This research was conducted in two stage. First stage was lactic acid bacteria isolated from sugarcane top and second sugarcane top ensilage with selected lacticacid bacteria. There were held on Animal feed and Nutritive Laboratory Faculty of Agriculture, Sriwijaya University. This research used Completely Randomized Design with 4 treatments and 4 replications: P1 (7 days ensilage), P2 (14 days ensilage), P3 (21 days ensilage), P4 (28 days ensilage). Observed parameters were NDF, ADF,cellulose, lignin, pH silage and population lactic acid bacteria. The result showed that treatment gave significant effect on NDF (P1 66.90%, P2 70.79%, P3 70.83% and P4 69.26%) and ADF (P1 62.78%, P2 63.41%, P3 63.58% and P4 66.94%, however cellulose, lignin and pH silage were non significant. In conclution, selected lactic acidbacteria could improved silage fermentation quality of sugarcane top and ensilage time were improved from 21 days to 7 days. key Words: Ensilage time, fiber fraction quality, inoculant, lactic acid bactery

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Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

Journal of Environmental and Public Health ◽

10.1155/2009/678495 ◽

2009 ◽

Vol 2009 ◽

pp. 1-6 ◽

Cited By ~ 12

Author(s):

Abdelkader Mezaini ◽

Nour-Eddine Chihib ◽

Abdelkader Dilmi Bouras ◽

Naima Nedjar-Arroume ◽

Jean Pierre Hornez

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antibacterial Effect ◽

Dairy Product ◽

Streptococcus Thermophilus ◽

Fermented Food ◽

Bacteriocin Production ◽

Gram Positive ◽

Bacteria Growth ◽

Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

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