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.

KEFIR DENGAN KOMBINASI SUSU SAPI DAN TEPUNG MOCAF TERHADAP pH, KADAR AIR, TOTAL PADATAN DAN PROPERTI FISIK

2021 ◽  
Vol 1 (01) ◽  
pp. 21-28
Author(s):  
Yopi Ilyas Pratama ◽  
Firgian Ardigurnita ◽  
Putri Dian Wulansari
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Physical Property ◽  
Fermented Milk ◽  
Cow’S Milk ◽  
Test Results ◽  
Pathogenic Yeast ◽  
Total Solids ◽  
Cow's Milk ◽  
Kefir Grain

ABSTRAK   Kefir merupakan sebuah produk olahan dalam bentuk minuman dari suatu fermentasi susu menggunakan starter berupa butir atau biji kefir (kefir grain/kefir granule) yaitu butiran-butiran putih atau krem yang memiliki kandungan Streptococcus sp, Lactobacilli dan beberapa jenis ragi atau khamir nonpatogen. Bakteri tersebut memiliki peran dalam pembentukan asam laktat, sedangkan khamir menghasilkan alkohol dan CO2. Tujuan penelitian ini adalah untuk mengetahui pengaruh kombinasi susu sapi dan tepung mocaf pada kefir dan menentukan formulasi kombinasi susu sapi dan tepung mocaf paling optimal.  Penelitian ini dilakukan secara experimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 6 ulangan. Perbandingan antara susu sapi dan tepung mocaf adalah 100:0, 90:10, 80:20, 70:30. Parameter yang dianalisis meliputi pH, Kadar air, total padatan dan propert fisik. Hasil yang diperoleh dianalisis menggunakan uji analisis variasi ANAVA. Hail uji pada pH dan kadar air mengalami kenaikan sedangkan total padatan mengalami penurunan. Kesimpulan pada penelitian Kefir dengan kombinasi susu sapi sangat berpengaruh nyata (p<0,01) terhadap nilai pH, kadar air dan total padatan. Nilai pH mengalami kenaikan dikarenakan tingginya pati pada tepung mocaf. Peningkatan nilai kadar air dan penurunan total padatan disebabkan banyaknya air pada larutan mocaf. Hasil uji pada properti fisik ini tidak memiliki perbedaan hal ini dikarenakan tepung mocaf memiliki warna putih, aroma netral, dan rasa netral. Kata Kunci: Kefir, Tepung Mocaf, Susu Sapi, Susu Fermentasi   ABSTRACT   Kefir is a processed product in the form of a drink from a fermented milk using a starter in the form of kefir grains or seeds (kefir grain/kefir granule), namely white or cream granules containing Streptococcus sp, Lactobacilli and several types of non-pathogenic yeast or yeast. These bacteria have a role in the formation of lactic acid, while yeasts produce and CO2. The purpose of this study was to determine the effect of the combination of cow's milk and mocaf flour on kefir and to determine the most optimal combination of cow's milk and mocaf flour. This research was conducted experimentally using a completely randomized design (CRD) with 4 treatments and 6 replications. The ratio between cow's milk and mocaf flour is 100:0, 90:10, 80:20, 70:30. Parameters analyzed include pH, moisture content, and total solids. The results obtained were analyzed using the ANOVA variation analysis test. The test results on pH and water content increased while total solids decreased. The conclusion in the study of Kefir with a combination of cow's milk was very significant (p<0.01) on the pH value, water content and total solids. The pH value increased due to the high starch in mocaf flour. Increase in the value of water content and decrease in total solids due to the amount of water in the mocaf solution. The test results on this physical property have no difference, this is due to the white color of mocaf flour, neutral aroma, and neutral taste. Keywords: Kefir, Mocaf Flour, Cow's Milk, Fermented Milk

PENAMBAHAN INFUSA DAUN PANDAN WANGI (PANDANUS AMARYLLIFOLIUS ROXB.) TERHADAP KUALITAS KEFIR SUSU SAPI DITINJAU DARI PH, KADAR AIR, TOTAL PADATAN DAN PROPERTI FISIK

2021 ◽  
Vol 1 (01) ◽  
pp. 13-20
Author(s):  
Nursamsi ◽  
Andi Kusmayadi ◽  
Putri Dian Wulansari
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Physical Property ◽  
Cow’S Milk ◽  
Optimal Point ◽  
Total Solids ◽  
Cow's Milk ◽  
The Public ◽  
Randomized Design ◽  
Pandanus Amaryllifolius

ABSTRAK Kefir merupakan produk olahan susu yang difermentasi oleh sejumlah bakteri penghasil asam laktat (BAL). Kefir mempunyai arom khas asam sebagai hasil dari proses fermentasi, aroma khas asam tersebut kurang disukai oleh masyarakat, oleh karena itu dilakukan inovasi dengan penambahan pandan wangi untuk menetralisir aroma khas dari kefir. Tujuan pada penelitian ini adalah untuk mengetahui pengaruh penambahan Infusa Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) terhadap kefir susu sapi ditinjau dari pH, kadar air, total padatan dan properti fisik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakukan dan ulangan sebanyak 6 kali dengan perlakuan penambahan infusa pandan wangi  yang berbeda yaitu : P0 tanpa penambahan infusa daun pandan wangi, P1 penambahan infusa daun pandan wangi sebanyak 5%, P2 penambahan infusa daun pandan wangi sebanyak 10%, P3 penambahan infusa daun pandan wangi sebanyak 15%. Hasil penelitian menunjukan bahwa penambahan infusa daun pandan wangi sebanyak 5%, 10%, dan 15% tidak merubah pH, kadar air, dan total padatan pada kefir susu sapi.  Penambahan infusa daun pandan wangi mencapai titik optimal pada 15% yang menghasilkan nilai pH sebesar 4,72, kadar air sebesar 87,18%, total padatan sebesar 12,81%.  Pada pengamatan sensori perubahan yang terjadi cendung pada aroma. Kata kunci : kefir, susu sapi, , infusa daun pandan wangi, pH, kadar air, total padatan, properti fisik, RAL. ABSTRACT Kefir is a product that is fermented by bacteria lactic acid (BAL). Kefir has a characteristic sour smell as a result of the fermentation process, the public was dislike the smell, therefore to reduce the smell innovations of kefir are made with the addition of pandan wangi leaf to neutralize the smell of sour from kefir. The purpose of this study was to determine the effect of adding Pandan Wangi Leaf Infusion (Pandanus Amaryllifolius Roxb.) to cow's milk kefir in terms of pH, water content, total solids and physical properties. This study used a completely randomized design (CRD) with 4 treatments and 6 replications with the addition of different pandan wangi leaf infusion treatments, there are: P0 without the addition of pandan wangi leaf infusion, P1 adding 5% pandan wangi leaf infusion, P2 adding pandan wangi leaf infusion as much as 10%, P3 addition of pandan wangi leaf infusion as much as 15%. The results showed that the addition of pandan wangi leaf infusion as much as 5%, 10%, and 15% did not change the pH, water content, and total solids in cow's milk kefir. The addition of fragrant pandan leaf infusion reached the optimal point at 15% with the result is pH value of 4.72, water content of 87.18%, total solids of 12.81%. On physical property the dominantly change is the smell from the kefir. Key words : kefir, cow's milk, , pandan wangi leaf infusion, pH, water content, total solids, physical property, CRD

scholarly journals KARAKTERISTIK KIMIA DAN FISIKA IKAN LELE ASAP DENGAN BAHAN PEMBAKAR BERBEDA (STUDI KASUS UMKM UD SARONA KOTA BINJAI SUMATERA UTARA)

2019 ◽  
Vol 6 (2) ◽  
pp. 109
Author(s):  
Saqbhani Puspa Sally ◽  
Nabila Ukhty ◽  
Anhar Rozi ◽  
Ikhsanul Khairi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Ph Value ◽  
Fat Content ◽  
Ash Content ◽  
Physical Characteristics ◽  
Phenol Content ◽  
Formaldehyde Content ◽  
Smoked Fish ◽  
Derivative Products

Catfish is one of the leading commodities in aquaculture in Indonesia. Catfish derivative products are currently very much developed, one of them was smoked catfish. The characteristics of smoked fish are influenced by several factors, including the type of firewood used. This study aims to examine the chemical and physical characteristics of smoked catfish with different burners. The smoking method used is heat fumigation. The parameters observed were proximate, pH value, phenol content, formaldehyde content, characteristics of color, texture and aroma. The results obtained, protein content, water content, ash content and fat content using laban wood are higher than rambutan wood 60.6%:58.8%; 6.65%:5.54%; 7.97%:7.29%; 20.4%;14.6% repectively. The phenol value of smoked fish using laban wood is higher than that of rambutan wood 0.2401ppm:0.2204ppm respectively. Formaldehyde levels in both types of wood are negative. The characteristics of the two smoked fish are the same in texture, aroma, pH and temperature parameters were solid texture, typical aroma of smoked fish, pH value 6.7 with a temperature of 80-100oC respectively. But the color of smoked fish by burning laban wood is bright brown while the rambutan wood is shiny brown.

scholarly journals KARAKTERISTIK SOSIS BERBAHAN BAKU CAMPURAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN OTAK SAPI

2018 ◽  
Vol 11 (02) ◽  
pp. 117
Author(s):  
Fiola Hamanda Prisilia ◽  
Yhulia Praptinngsih ◽  
Rizka Rian Fauziah
Keyword(s):  
Moisture Content ◽  
Pleurotus Ostreatus ◽  
Fat Content ◽  
Ash Content ◽  
Cooking Loss ◽  
Oyster Mushroom ◽  
Randomized Design ◽  
Oyster Mushrooms ◽  
Cow Meat ◽  
The Right

sage is a processed product which have meat as its main ingredients and the extender ingredients are binders, filler, sugar, salt and also seasoning then mixed and put it into a casing. Commonly sausage use meat as its raw ingredient.The expensive price of meat will cause the price of sausage also increasing, so then an innovation to use another main ingredients as the alternative of meat that is cheaper, such as white oyster mushroom. Oyster mushroom have protein and fiber but also contain low level of fat, so it need to increase of fat content by cow’s brain. Cow’s brain have high of fat content so that it will be useful to increase the fat content in the oyster mushroom mixed with cow brain sausage. The purpose of this experiment is to find the right ratio in the process of mixing white oyster mushroom with cow brain. This experiment was conducted by the Complete Randomized Design. The treatment was ratio of oyster mushroom and cow brain it had 5 levels. The oyster mushroom and cow brain ratio are P1 (90:10); P2 (80:20); P3 (70:30); P4 (60:40); P5(50:50). The parameter of the observation are texture, colour, cooking loss,apperance of the slice, moisture content, fat content, and sensoric properties was the preference of colour, flavour, texture, taste and overall. The best treatment was analysis of proximate test. Based on effectiveness test from this research, the best formulation was on P5 treatment (oyster mushroom and cow meat ratio 50:50). The sausage had score of texture of 63 g/1,5mm; color 57,59; cooking loss 7,11%; moisture content 60,31%; fat content 4,22%; protein content 21,05%; ash content 2,08%; carbohydrate content 12,34%; preference of colour, smell, texture, taste and overall was 5,7;6,36;5,36;5,75;5,92 (neutral- a bit of contentment). Keywords: sausage, oyster mushrooms, cow’s brain, ratio

scholarly journals PENGARUH PERBANDINGAN TALAS KIMPUL (Xanthosoma sagittifolium) DENGAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERISTIK SATE LILIT KELADI

2018 ◽  
Vol 7 (4) ◽  
pp. 204
Author(s):  
Putu Lisa Adinda Putri ◽  
Ni Made Yusa ◽  
I Ketut Suter
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Oyster Mushroom ◽  
Randomized Design ◽  
Xanthosoma Sagittifolium ◽  
The Right

This study aims to determine the effect of xanthosoma and white oyster mushroom on the characteristics  of sate lilit keladi, and to know the right ratio of xanthosoma and white oyster mushroom on the characteristics of sate lilit keladi. The experimental design used was completely randomized design with the treatment ratio of xanthosoma and oyster mushroom, which consists of 6 levels such as: 100% : 0%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis of variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed xanthosoma and white oyster mushroom ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate  content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and  scoring),  taste  (hedonic  and  scoring)  and  overall  acceptance   (hedonic).   Comparison   of  50% xanthosoma  and 50% white oyster mushroom  had the best characteristics,  with 52,86 % water content, 3,31 % ash content, 6,52% protein content, 24,57%  fat content, 12,74%  carbohydrate  content, 35,88% coarse  fiber content,  0,11 kg/5mm  hardness,  color liked, aroma liked, texture  mushy  and rather liked, typical taste rather keladi and liked and overall acceptance liked.

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).

Some Properties and Detection Methods of Paper Sludge

2012 ◽  
Vol 560-561 ◽  
pp. 52-56
Author(s):  
Kai Zhang ◽  
Chao Jun Wu ◽  
Jia Chuan Chen
Keyword(s):  
Water Content ◽  
Organic Material ◽  
Ph Value ◽  
Optical Microscope ◽  
Ash Content ◽  
Detection Methods ◽  
Paper Sludge ◽  
Sludge Treatment ◽  
Material Content ◽  
The Third

Some properties of paper sludge were analyzed, including water content, organic material content, pH value, fiber content, ash content ,C, H, S, N content and metal content of sludge in three sedimentation tanks.Besides,COD,SS, sludge concentration were analyzed and optical microscope photoes of sludge were got.The results showed that water content was high, organic material content was high, pH value of three sludges was alkalescent, metal elements were varied, lots of bacteria in wet sludge. From the first tank to the third one,COD and SS are gradually diminishing The research of sludge’s properties may be helpful to sludge treatment.

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.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

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