Pemanfaatan Blondo sebagai Starter dalam Pembuatan Yogurt

ABSTRAK Blondo yang diperoleh sebagai hasil samping dari VCO mengandung bakteri Lactobacillus sp. sehingga dapat digunakan sebagai kultur starter dalam pembuatan yogurt. Penelitian bertujuan untuk memanfaatkan blondo dan starter lainnya sebagai starter dalam pembuatan yogurt. Penelitian dilaksanakan pada bulan Februari sampai November 2013 di Laboratorium Balai Riset dan Standardisasi Industri Manado dan Laboratorium Mikrobiologi Fakultas Perikanan dan Ilmu Kelautan Unsrat Manado. Penelitian dilakukan dalam beberapa tahap yaitu: fermentasi VCO, pemisahan blondo, isolasi, identifikasi bakteri asam laktat (BAL), pembuatan kultur starter, pembuatan yogurt dan pengujian mutu yogurt. Penelitian menggunakan Rancangan Acak Lengkap, perlakuan adalah jenis starter yaitu; starter langsung dari blondo, isolat (homofermentatif dan heterofermentatif) hasil isolasi blondo, kultur murni (campuran L. bulgaricus dan S. thermophilus), dan kultur campuran kering yang mengandung L. bulgaricus, L. acidophilus dan S. thermophilus, dengan ulangan tiga kali. Parameter yang diuji adalah mutu yogurt (total BAL, abu, protein, lemak, total asam laktat, padatan susu non lemak, penampakan, bau, rasa, konsistensi), dan organoleptik. Hasil penelitian menunjukkan bahwa isolat yang diperoleh dari blondo dengan waktu fermentasi 1 hari tidak teridentifikasi adanya BAL homofermentatif maupun heterofermentatif, dan isolat yang diperoleh dari blondo dengan waktu fermentasi 2 hari teridentifikasi adanya BAL homofermentatif, diduga adalah bakteri L. delbruecki subsp. bulgaricus dan L. casei, sedangkan isolat yang diperoleh dari blondo dengan waktu fermentasi 3 hari teridentifikasi adanya BAL heterofermentatif, diduga L. fermenti. Starter aktif yang dibuat langsung dari blondo dengan konsentrasi 15, 20, dan 25% bisa dimanfaatkan sebagai starter yogurt, menghasilkan yogurt yang memenuhi syarat mutu SNI 2981:2009, dan secara organoleptik disukai panelis.Kata kunci: Kelapa, blondo, starter, yogurt. <span style="color: black; line-height: 115%; letter-spacing: -0.35pt; font-family: 'Arial Bold'; font-size: 14pt; mso-bidi-font-family: 'Arial Bold'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: IN; mso-fareast-language: IN; mso-bidi-language: AR-SA;">Utilization of Blondo as a Starter in Processing of Yoghurt ABSTRACT Blondo is a by product from VCO process contains which Lactobacillus sp. bacteria that can be used as starter culture in the processing of yoghurt. The research aimed to utilize blondo and other starter as a starter of yoghurt processing. The research was conducted from February to November 2013 in the Laboratory of Research and Standardization Industry Manado and Laboratory of Microbiology Faculty of Fisheries and Marine Sciences at Sam Ratulangi University Manado. The study was conducted in several stages, which are: fermentation of VCO, blondo separation, isolation, identification of lactic acid bacteria (LAB), the starter sultures processing, producing and quality test of yoghurt. Research used completely randomized design, treatments based on starter types are; starter directly from blondo, isolates (homo-fermentative and heterofermentative) from blondo, pure culture (a mixture of L. bulgaricus and S. thermophilus), and dry mixed culture containing L. bulgaricus, L. acidophilus and S. thermophilus, three times repetition. The tested parameters were the quality of yoghurt (total LAB, ash, protein, fat, total lactic acid, non-fat milk solids, appearance, odor, flavor, consistency), and organoleptic. The results on isolates obtained from blondo showed that one day fermentation time did not show any homofermentative and heterofermentative lactid acid bacterias. Two days fermentation time showed homofermentative lactid acid bacterias assumed L. delbruecki subsp. bulgaricus and L. casei, while 3 days of fermentation provided heterofermentative Lactic acid bacterias assumed L. fermenti. Actived starter made directly from blondo with concentration 15, 20, and 25% can be used as a of yoghurt starter, producing yoghurt which complied the quality requirements of SNI 2981: 2009, and preferred by panelists.Keywords: Coconut, blondo, starter, yoghurt.

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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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Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

HAYATI Journal of Biosciences ◽

10.4308/hjb.29.1.87-96 ◽

2021 ◽

Vol 29 (1) ◽

pp. 87-96

Author(s):

Kirana Sanggrami Sasmitaloka ◽

Hernani Hernani

Keyword(s):

Fermentation Process ◽

Starter Culture ◽

High Quality ◽

Soaking Time ◽

White Pepper ◽

Randomized Design ◽

Short Period ◽

Study Characteristics ◽

Completely Randomized Design

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

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PENGARUH PENGGUNAAN MINYAK IKAN TERSULFIT TERHADAP NILAI KELEMASAN DAN KUALITAS KULIT IKAN PARI MONDOL (Himantura gerardi) TERSAMAK The Effect of Using Different Concentration of Sulfited Fish Oil on The Softness and Quality of Formalin Tanned Stingray (Himantura gerardi) Leather

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.12.1.24-29 ◽

2017 ◽

Vol 12 (1) ◽

pp. 24

Author(s):

Gina Utami Dewi ◽

Ratna Ibrahim ◽

Ima Wijayanti

Keyword(s):

Tensile Strength ◽

Fish Oil ◽

Fat Content ◽

Quality Requirements ◽

Tear Strength ◽

Synthetic Oil ◽

Randomized Design ◽

Completely Randomized Design ◽

Variable Quality

ABSTRAK Penyamakan kulit ikan Pari umumnya menggunakan minyak sintetis pada proses peminyakan. Kulit ikan Pari tersamak yang kaku membatasi pembentukan model aksesoris, sehingga perlu adanya alternative penggunaan minyak non sintetis, salah satunya minyak ikan tersulfit. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan minyak ikan tersulfit terhadap nilai kelemasan dan kualitas kulit ikan Pari Mondol tersamak. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi minyak ikan tersulfit yang berbeda, yaitu 14%, 16%, 18%, dan kontrol (15% minyak sintetis). Variabel kualitas produk yang diamati adalah kelemasan, kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, ketahanan bengkuk, kadar air, kadar lemak, dan pH. Hasil penelitian menunjukkan bahwa penggunaan minyak ikan tersulfit pada proses peminyakan kulit ikan Pari Mondol tersamak berpengaruh nyata terhadap nilai kelemasan, kemuluran, kekuatan sobek, dan kadar lemak. Kualitas produkkulit ikan pari tersamak terbaik yaitu produk yang menggunakan minyak ikan tersulfit dengan konsentrasi 16%. Produk tersebut menghasilkan nilai kelemasan yang memenuhi persyaratan ISO dan kualitasnya memenuhi persyaratan mutu Kulit Ikan Pari Tersamak menurut SNI. Kata kunci: Kulit Ikan Pari Mondol Tersamak, Minyak Ikan Tersulfit, Nilai Kelemasan, Kualitas ABSTRACT Tannery of Stingray usually uses synthetic oil in fatliquoring process. Tanned Stingray leather is rigid, as of limiting the modeling accessories formation. so the need for alternative use of non-synthetic oil, sulfited fish oil one. This study aims to determine the effect of sulfited fish oil against softness value and quality of fish Pari Mondol tanned skin. The study was conducted with laboratory experimental method. The experiments are designed with completely randomized design (CRD) by treatment with sulfitted fish oil different concentration, namely 14%, 16%, 18%, and controls (15% synthetic oil). The variable quality of the products observed were softness, tensile strength, elongation, tear strength, thickness, crooked durability, moisture content, fat content, and pH. The results showed that the use of sulfited fish oil in the process of tanned stingray leather significantly affect the value of softness, elongation, tear strength, and fat content. The best quality of tanned stingray tanned leather was tanned stingray leather with sulfited fish oil 16%. The product produced softness value that fulfill the requirements of ISO and the quality requirements tanned stingray leather by SNI.. Keywords: Tanned Stingray Leather, Sulfited Fish Oil, Softness, Quality

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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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Optimasi Produksi Virgin Coconut Oil dengan Metode Direct Micro Expelling [Production Optimization of Virgin Coconut Oil by Direct Micro Expelling Method]

Buletin Palma ◽

10.21082/bp.v20n2.2019.91-99 ◽

2019 ◽

Vol 20 (2) ◽

pp. 91

Author(s):

Adhitya Yudha Pradhana ◽

Ismail Maskromo ◽

Nugroho Utomo ◽

Engelbert Manaroinsong ◽

Steivie Karouw ◽

...

Keyword(s):

Water Content ◽

Coconut Oil ◽

Production Optimization ◽

Processing Unit ◽

Virgin Coconut Oil ◽

Quality Requirements ◽

A Value ◽

Randomized Design ◽

Completely Randomized Design

Virgin Coconut Oil (VCO) production with dry extraction oils such as copra is time consuming and resulting in quality. The purpose of this study was to optimize the production of VCO using the Direct Micro Expelling-Flat Bed Dried (DME-FBD) method. This research was carried out at the Indonesian Palm Crops Research Institute (IPCRI) on January - March 2019 in the coconut processing unit of the postharvest laboratory using two coconut varieties, namely Mapanget Tall (MTT) and Salak Green Dwarf (SGD), each with 10, 11, and 12 months harvest period. The experimental design used a Completely Randomized Design (CRD) with 3 repetition. The results showed that the yield of VCO oil from coconut 11 months old of MTT was 18.39% (16 nuts/L VCO) with optimum DME-FBD temperature of approximately 40-88°C on plate and 36–72°C on grated coconut meat. VCO obtained from MTT coconut has a quality of 0.07% water content, free fatty acid 0,0017%, fresh aroma coconut, non-rancid with a value of 4.50, a distinctive of coconut oil taste of 4.10, and clear color of 4.30 accordingly with SNI 7381: 2008 and export quality requirements of APCC. Almost the same quality was obtained from SGD coconut with 11 months of harvest with a water content of 0.06%, free fatty acids 0.0018%, a fresh aroma of coconut with a value of 4.30, a distinctive of coconut oil taste of 4.00, and clear color 4.10.ABSTRAKProduksi Virgin Coconut Oil (VCO) dengan ekstraksi kering seperti kopra membutuhkan waktu lama dan metode yang digunakan kurang optimal. Tujuan penelitian adalah untuk melakukan optimasi produksi VCO dengan menggunakan metode Direct Micro Expelling-Flat Bed Dried (DME-FBD). Penelitian dilakukan pada bulan Januari-Maret 2019 di unit pengolahan kelapa laboratorium pascapanen, Balai Penelitian Tanaman Palma menggunakan dua varietas kelapa, yaitu kelapa Dalam Mapanget (DMT) dan kelapa Genjah Salak (GSK), masing-masing dengan umur panen 10, 11, dan 12 bulan. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Hasil penelitian menunjukkan rendemen minyak VCO tertinggi dari kelapa DMT umur 11 bulan, sebesar 18,39% (16 butir/L VCO) dengan suhu optimum sekitar 40-88°C di pelat dan 35-72°C pada kelapa parut, sedangkan rendemen VCO kelapa GSK umur 11 bulan sebesar 16,38%, tetapi dengan jumlah buah 26 butir untuk mendapatkan 1 liter VCO, dengan suhu optimum sekitar 42-94°C di pelat dan 36-72°C pada kelapa parut. VCO yang diperoleh dari kelapa DMT mempunyai kualitas kadar air 0,07%, asam lemak bebas 0,0017%, aroma khas kelapa segar, tidak tengik dengan nilai 4,50, rasa normal, khas minyak kelapa 4,10, dan warna jernih 4,30 yang sesuai dengan SNI 7381:2008 dan syarat mutu ekspor APCC. Kualitas yang hampir sama diperoleh dari kelapa GSK dengan umur panen 11 bulan dihasilkan kadar air 0,06%, asam lemak bebas 0,0018%, aroma segar khas kelapa, tidak tengik dengan nilai 4,30, rasa khas minyak kelapa 4,00, dan warna jernih 4,10.

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Pengaruh Pemberian Probiotik Terenkapsulasi Pada Pakan Ayam Petelur Terhadap Kolesterol telur Ayam

Jurnal Ilmu Alam dan Lingkungan ◽

10.20956/jal.v10i1.6431 ◽

2019 ◽

Vol 10 (1) ◽

Author(s):

Zaraswati Dwyana ◽

Ambeng Ambeng ◽

Nur Haedar ◽

Nurul Nasikha

Keyword(s):

Lactic Acid ◽

Cholesterol Content ◽

Egg Laying ◽

Probiotic Bacteria ◽

Phase Layer ◽

Egg Weight ◽

Randomized Design ◽

Completely Randomized Design ◽

Commercial Probiotics

This study aims to determine the effect of probiotic administration encapsulated on the cholesterol content of egg laying eggs. Probiotics are given to laying hens (phase layer), once a day for 4 weeks orally. In this study a completely randomized design (CRD) was used with three treatments, namely, probiotic encapsulated lactic acid bacteria (BAL) (E1), commercial probiotics (E2), and without probiotics (E0) with 4 replications. The variables observed in this study were encapsulated probiotic viability, egg weight (g), egg index (%), and total egg cholesterol content (mg / g). The results showed that the viability of probiotic bacteria decreased by 3.34 cfu / g after 4 weeks of storage at 4OC. Average egg weight at E0; E1; and E2 are 62.63 g, 62.67 g, and 64.15 g. Average egg index at E0; E1; and E2 are 71.13%, 75.54%, and 77.2%. The average cholesterol content at E0; E1; and E2 is 3.75 mg / g, 3.25 mg / g and 3.25 mg / g. The administration of encapsulated probiotics did not affect the quality of egg weight but it affected the egg index and total cholesterol content of egg laying eggs.

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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

Buletin Peternakan ◽

10.21059/buletinpeternak.v43i1.38478 ◽

2019 ◽

Vol 43 (1) ◽

Author(s):

Sri Mukodiningsih ◽

Retno Iswarin Pujaningsih ◽

Resniati Resniati ◽

Andriyani Astuti

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Storage Time ◽

Microbiological Quality ◽

Gram Positive ◽

Gram Positive Bacteria ◽

Randomized Design ◽

Completely Randomized Design ◽

Materials Used

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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Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Pikel Cabai Pimiento (Capsicum chinense)

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i02.p12 ◽

2021 ◽

Vol 10 (2) ◽

pp. 293

Author(s):

Amelia Mardhatillah ◽

I Gusti Ayu Ekawati ◽

Ni Made Indri Hapsari Arihantana

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Total Dissolved Solids ◽

Capsicum Chinense ◽

Total Acid ◽

Fermentation Time ◽

Randomized Design ◽

Effect Concentration ◽

Two Factors ◽

Completely Randomized Design

The research was conducted for the purpose of know the effect concentration of salt and fermentation time against the characteristic of pimiento pickle. The design used in this research was completely randomized design (RAL) factorials pattern, consisting of two factors .The first was the concentration of salt with concentration of 3 % , 6 % , and 9 % .The second factor was time consisting of two and three weeks .The whole treatment repeated three times to obtain 18 unit experiment .The data was analyzed with duncan test. The results of the study showed that the treatment of salt with 6 % concentration with 3 weeks fermentation was capable of producing pimento pickle with the best characteristic total criteria of lactic acid bacteria 4.8x10-6 CFU/ ml, pH 4.89, total acid 0.576 % and total dissolved solids 9.670 Brix.

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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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