PENAMBAHAN ENKAPSULAN DALAM PROSES PEMBUATAN YOGHURT POWDER PROBIOTIK DENGAN METODE SPRAY DRYING

Yoghurt merupakan salah satu produk olahan susu yang memiliki umur simpan yang relatif singkat yaitu 2-3 minggu pada suhu dingin. Kondisi penyimpanan yoghurt pada suhu dingin membatasi distribusi yoghurt. Pengolahan yoghurt powder merupakan salah satu alternatif yang dilakukan untuk mempertahankan kualitas yoghurt selama proses distribusi dan penyimpanan. Pengeringan yoghurt menggunakan metode spray drying dengan teknik enkapsulasi mampu menghasilkan yoghurt powder dengan karakteristik kimia dan mikrobiologi yang baik. Penelitian ini bertujuan untuk menentukan bahan pengkapsul terbaik yang dapat digunakan dalam pembuatan yoghurt powder susu sapi dan susu kambing. Hasil penelitian menunjukkan bahwa susu skim merupakan bahan enkapsulan yang paling baik dalam pembuatan yoghurt powder susu sapi dan susu kambing karena menghasilkan nilai gizi yang lebih tinggi dan dapat mempertahankan viabilitas bakteri asam laktat selama proses pengeringan. Nilai gizi yoghurt powder susu sapi kadar protein 24,25 %, kadar lemak 5,74% dan calcium 8,22 ppm. Nilai gizi yoghurt susu kambing kadar protein 26,89 %, kadar lemak 8,21 % dan calcium 9,60 ppm. Penurunan total viabilitas bakteri asam laktat yoghurt powder dengan bahan enkapsulan susu skim lebih rendah dibandingkan dengan gum arab dan maltodekstrin. Yoghurt powder susu sapi mengandung total BAL sebesar 12,23 log CFU/g atau turun sekitar 4,01 log sedangkan yoghurt powder susu kambing mengandung total BAL 12,54 log CFU/g atau turun 4,5 log. Encapsulation in yogurt powder processing with spray drying menthodYogurt is one of dairy products with relatively short shelf life, 2-3 weeks in cold temperatures. Conditions for storing yogurt in cold temperatures limit the distribution of yogurt. Processing of yogurt powder is an alternative way to maintain the quality of yogurt during distribution and storage. Drying yoghurt using spray drying method with encapsulation technique is able to produce yogurt powder with good chemical and microbiological characterics. This study aims to determine the best encapsulating material that can be used in making cow milk yogurt powder and goat milk yogurt powder. The experiment was set up in compeletely randomized design with basic materials (cow milk and goat milk) and encapsulant (maltodextrin, arabic gum and skim) as treatments and repeated three times. The results showed that skim was the best encapsulant in making cow milk and goat milk yogurt powder because it produced higher nutritional value and could maintain the viability of lactic acid bacteria during the drying process. Nutritional value of cow milk yogurt are protein content 24.25%, fat content 5.74% and calcium 8.22 ppm. Nutritional value of goat milk yogurt are protein content 26.89%, fat content 8.21% and calcium 9.60 ppm. Decrease in total viability of lactic acid bacteria yogurt powder with skim lower than arab gum and meltodextrin. Cow milk yogurt powder contains total lactic acid bacteria 12.54 log CFU/g go or decrease 4.5 log.

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PENGOLAHAN WADI IKAN PATIN (Pangasius hypophthalmus) PROSES CEPAT DAN TIDAK ASIN

ZIRAA'AH MAJALAH ILMIAH PERTANIAN ◽

10.31602/zmip.v46i3.5364 ◽

2021 ◽

Vol 46 (3) ◽

pp. 336

Author(s):

Restu Yuda Bakrie

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Water Content ◽

Salt Content ◽

Fat Content ◽

Traditional Food ◽

Fish Meat ◽

Fermented Product

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.

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Pengaruh Penambahan Rempah Terhadap Kualitas Yoghurt Susu Kambing

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i2.3073 ◽

2018 ◽

Vol 3 (2) ◽

pp. 364-371

Author(s):

Jirnawati Jirnawati ◽

Syarifah Rohaya ◽

Ismail Sulaiman

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Goat Milk ◽

Interaction Type ◽

Color Texture

Abstrak. Tujuan penelitian ini adalah untuk melihat pengaruh jenis rempah, konsentrasi rempah, dan interaksi jenis rempah dan konsentrasi rempah terhadap kualitas yoghurt susu kambing. Penelitian menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah jenis ekstrak rempah (R) yaitu R1 = kayu manis dan R2 = pala. Faktor kedua adalah konsentrasi ekstrak rempah (K) yaitu K1 = 2% dan K2 = 4% dan K3 = 6%. Hasil penelitian menunjukkan ekstrak rempah (R) berpengaruh sangat nyata (P ≤ 0,01) terhadap aroma dan total asam, tetapi tidak berpengaruh terhadap rasa, warna, tekstur, total bakteri asam laktat, pH, viskositas, dan kadar protein. Konsentrasi rempah (K) berpengaruh nyata (P≤0,05) terhadap rasa dan viskositas, tetapi tidak berpengaruh terhadap warna, tekstur, pH, total asam, total bakteri asam laktat, dan kadar protein. Interaksi jenis ekstrak rempah dengan konsentrasi ekstrak rempah berpengaruh nyata (P≤0,05) terhadap kadar protein dan total bakteri asam laktat tetapi tidak berpengaruh terhadap total asam laktat, dan pH. Abstract. The purpose of this study was to determine the effects of type and concentration of spiceson the quality of goat milk yogurt. The study used a Complete Randomised Design (CRD) Factorial with 2 factors. The first factor was the type of spice extract (R) that was R1 = cinnamon, and R2 = nutmeg. The second factor was the concentration of spice extract (K) that was K1 = 2%, K2 = 4%, and K3 = 6%. The result showed that the spice extract obviously affected (P ≤ 0.01) on the aroma and acid total, but it did not effect on the taste, color, texture, total of lactic acid bacteria, pH, viscosity, and protein. The spice concentration (K) obviously affected (P≤0.05) to the taste and viscosity, but it did not effect on the color, texture, pH, acid total, total of lactic acid bacteria, and protein. The interaction type of spice extract with the concentration of spice extract obviously affected (P≤0.05) on the protein content and total of lactic acid bacteria, but it did not effect on lactic acid total, and pH.

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The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir

Journal of the Indonesian Tropical Animal Agriculture ◽

10.14710/jitaa.46.2.145-153 ◽

2021 ◽

Vol 46 (2) ◽

pp. 145-153

Author(s):

H. Rizqiati ◽

N. Nurwantoro ◽

S. Susanti ◽

M. I. Y. Prayoga

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Water Content ◽

Ph Value ◽

Goat Milk ◽

Total Dissolved Solids ◽

Dissolved Solids ◽

Physical Chemical ◽

Significant Difference

The purpose of the research was to study the effects of dextrin powder with a different concentration on the physical, chemical, and microbiology properties of the product. The research was conducted using a Completely Randomized Design (CRD) with five treatments and four replications, namely the addition of dextrin filler with a concentration of 0% (T0), 2,5% (T1), 5% (T2), 7,5% (T3), and 10% (T4) (w/v). The quality of powdered goat milk kefir that is analyzed are physical, chemical, and microbiology properties. The data were analyzed using SPSS 26.0 application using Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT). The test results show a significant difference in dextrin concentration (P<0.05) on solubility, total acid content, yield, water content, protein content, pH, total dissolved solids, carbohydrate, lactic acid bacteria, yeast, and microbe content of the product and shows no significant difference on the viscosity of the product. It can be concluded that the addition of dextrin can increase the yield, solubility, total dissolved solids, water content, carbohydrate, total microbe, lactic acid bacteria, and microbe but also decreased the pH value and the protein content, with the best treatment was the addition of dextrin of 10%.

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A2 milk as an alternative to goat milk in yoghurt production

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9404 ◽

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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Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Microorganisms ◽

10.3390/microorganisms9122532 ◽

2021 ◽

Vol 9 (12) ◽

pp. 2532

Author(s):

Małgorzata Ziarno ◽

Patrycja Cichońska

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Plant Material ◽

Nutritional Value ◽

Raw Materials ◽

Chemical Diversity ◽

Cow Milk ◽

Acid Fermentation ◽

Milk Substitutes ◽

Dietary Value

Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).

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Nutrition quality and microbial content of buffalo, cow, and goat milk from West Sumatera

Jurnal Ilmu Ternak dan Veteriner ◽

10.14334/jitv.v23i3.1594 ◽

2018 ◽

Vol 23 (3) ◽

pp. 150 ◽

Cited By ~ 1

Author(s):

S. Melia ◽

. Yuherman ◽

. Ferawati ◽

. Jaswandi ◽

H. Purwanto ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Nutritional Value ◽

Goat Milk ◽

Buffalo Milk ◽

Aerobic Bacteria ◽

Nutrition Quality ◽

Fresh Milk ◽

West Sumatra

The aim of this research was to determine the quality of fresh milk physically, chemically and microbiologically obtained from cow, goats and buffalo in West Sumatra. The research method applied was laboratory experimental to analyze nutritional value, the number of aerobic bacteria and lactic acid bacteria, isolating and identifying lactic acid bacteria. Results showed that the nutritional value of milk had meet the requirements of Indonesian National Standardization, but the total colony of aerobic bacteria was above the allowed threshold of 1 x 106 CFU/ml. In addition, each sample had a total colony of varied lactic acid bacteria (LAB). The lowest total LAB value obtained in cow's milk was 0.84±0.18 x107 CFU/ml, in contrast to buffalo milk and goat milk which had a higher total LAB of 36.8±17.57 x107 CFU/ ml and 57.25±8.89 x107 CFU/ml. However, all the colonies showed almost identical morphology of LAB isolates. It is concluded that fresh milk from West Sumatra contains LAB therefore sanitation control is still needed during handling of milk.

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Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

Foods ◽

10.3390/foods10030613 ◽

2021 ◽

Vol 10 (3) ◽

pp. 613

Author(s):

Federica Cardinali ◽

Andrea Osimani ◽

Vesna Milanović ◽

Cristiana Garofalo ◽

Lucia Aquilanti

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Nutritional Value ◽

Ad Hoc ◽

Consumer Demand ◽

Red Rice ◽

Healthy Foods ◽

Biological Value ◽

Fermented Beverages ◽

Lifestyle Choices

The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high nutritional value, pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains with the best performance in terms of acidification rate were selected for the formulation of three multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes of fermented beverages. The compositional and microbiological features of the three experimental beverages highlighted their high biological value for further exploitation.

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Spray-Drying of Bacteriocin-Producing Lactic Acid Bacteria

Journal of Food Protection ◽

10.4315/0362-028x-62.7.773 ◽

1999 ◽

Vol 62 (7) ◽

pp. 773-777 ◽

Cited By ~ 37

Author(s):

GIANLUIGI MAURIELLO ◽

MARIA APONTE ◽

ROSAMARIA ANDOLFI ◽

GIANCARLO MOSCHETTI ◽

FRANCESCO VILLANI

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cell Survival ◽

Spray Drying ◽

Antagonistic Activity ◽

Cellular Damage ◽

Bacteriocin Activity ◽

Lactobacillus Curvatus ◽

Significant Difference ◽

Inhibitory Spectrum

Cell survival, cellular damage, and antagonistic activity were investigated after spray-drying of four bacteriocin-producing strains of lactic acid bacteria: Lactococcus lactis subsp. lactis 140, isolated from natural whey culture and producing a narrow-inhibitory spectrum bacteriocin); L. lactis subsp. lactis G35, isolated from pizza dough and producing nisin; Lactobacillus curvatus 32Y and Lactobacillus sp. 8Z, isolated from dry sausages. Trials were performed with bacteria suspended in skimmed milk or directly grown in whey. Three air temperatures at the inlet of the drier (160, 180, and 200°C) and three flow rates (10, 13, and 17 ml/min) were assayed. Cell viability and bacteriocin activity of the dried materials were determined immediately after the process and after 5, 15, 30, and 60 days of storage at 4°C. There was no significant difference between the two feeding suspensions in cell survival, always decreasing with the increase of inlet-air temperature. No loss of bacteriocin activity was detected in reconstituted powders, nor was any loss of ability to produce bacteriocin found after drying. Investigations of sensitivity to NaCl revealed only temporary damage to dried bacteria. During storage for 2 months at 4°C, all samples, but mainly the lactococcal strains, displayed a gradual decrease in cell survival. Bacteriocin activity remained at the same level, allowing powders to be considered as effective biopreservatives.

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PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽

10.29303/profood.v6i2.136 ◽

2021 ◽

Vol 6 (2) ◽

pp. 673

Author(s):

Ade Irma Juliana ◽

Moegiratul Amaro ◽

Nazaruddin Nazaruddin

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Lactobacillus Plantarum ◽

Analysis Of Variance ◽

Ph Value ◽

Significance Level ◽

Randomized Design ◽

Significant Difference ◽

Polynomial Orthogonal

ABSTRACT This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis. Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

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THE EFFECT OF ADDITION OF SUCROSE SOLUTION ON THE ANTIBACTERIAL ACTIVITIES OF GREEN GRASS JELLY EXTRACT SINBIOTIC BEVERAGES DURING STORAGE IN COLD TEMPERATURE

Agric ◽

10.24246/agric.2019.v31.i1.p53-66 ◽

2019 ◽

Vol 31 (1) ◽

pp. 53-66

Author(s):

Samsul Rizal ◽

Julfi Restu Amelia ◽

Suharyono A S

Keyword(s):

Antibacterial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Sucrose Solution ◽

Cold Temperature ◽

Diffusion Method ◽

Total Acid ◽

Cold Temperatures ◽

Significant Difference

Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.

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