scholarly journals AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale)

2021 ◽  
Vol 17 (3) ◽  
pp. 146
Author(s):  
Rifa Nurhayati ◽  
Ika Agustin ◽  
Ervika Rahayu Novita Herawati
Keyword(s):  
Zingiber Officinale ◽  
Plate Count ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Physical Analysis ◽  
Microbiological Analysis ◽  
Color Test ◽  
Food Ingredients ◽  
Total Plate Count ◽  
Functional Value

<p class="Abstrak"><span lang="EN-GB">Coklat adalah produk yang diformulasi dari massa kakao, dicampur dengan atau tanpa penambahan gula, susu, atau bahan makanan lain yang diizinkan. Kakao kaya akan polifenol, terutama katekin dan <em>procyanidin</em>. Kakao juga mengandung berbagai mineral seperti magnesium dan zat besi. Berbagai manfaat kakao membuat coklat tidak hanya menjadi makanan pilihan tetapi juga memiliki nilai fungsional bagi mereka yang mengkonsumsinya. Salah satu diversifikasi coklat olahan adalah fortifikasi dengan jahe atau bubuk kayu manis. Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia, dan mikrobiologis coklat yang difortifikasi dengan jahe dan kayu manis. Analisis fisik yang dilakukan adalah uji tekstur dan warna, analisis kimia dengan uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat <em>by different</em>), uji kadar fenol total dan uji antioksidan (DPPH) sedangkan analisis mikrobiologis dilakukan dengan <em>total plate count</em>. Hasilnya menyebutkan bahwa penambahan jahe dan kayu manis meningkatkan nilai kekerasan, <em>cohesiveness</em> dan <em>gumminess</em> dalam coklat. Kadar fenol meningkat dari 4,83 mg GAE/mg di coklat original menjadi 6,77 mg GAE/mg di coklat kayu manis dan 6,83 mg GAE/mg di coklat jahe.</span></p><p class="Abstrak"> </p><p class="Abstrak"><strong><span class="Heading2Char"><span lang="EN-GB">Antioxidant Activity And Total Phenolic Content of Chocolate Enriched With <em>Cinnamomum verum</em> And<em> Zingiber officinale</em></span></span></strong></p><p class="Abstrak"><span lang="EN-GB">Chocolate is a product that is produced from the cocoa mass, mixed with or without the addition of sugar, milk or other food ingredients that are permitted. Cocoa is rich in polyphenols, especially catechins and procyanidins. Cocoa also contains various minerals such as magnesium and iron. The various benefits of cocoa make chocolate not only a preferred food but also has functional value for those who consume it. One diversification of processed chocolate bars is fortification with ginger or cinnamon powder. This study aims to determine the physical, chemical and microbiological characteristics of chocolate bars added with ginger and cinnamon. Physical analysis performed was texture and color test, chemical analysis with proximate test (water content, ash content, fat content, protein content and carbohydrate content by difference), total phenol content test and antioxidant test (DPPH) while microbiological analysis was carried out with total plate count. The results mentioned that the addition of ginger and cinnamon increased the value of hardness, cohesiveness and gumminess parameter in chocolate. However, phenol levels increased from 4.83 mg GAE/mg in original chocolate to 6.77 mg GAE/mg in cinnamon chocolate and 6.83 mg GAE/mg in ginger chocolate.</span></p>

Proximate, microbial and mineral compositions of Millet Pennisetum gluacuum L. and sorghum bicolor compounded straw feed for ruminant

2021 ◽  
Vol 3 (2) ◽  
pp. 009-014
Author(s):  
Bello Muhammed magaji ◽  
Femi Maroof Adams ◽  
Azeez Ayodeji Tijani ◽  
Bamidele Joshua Awogbemi ◽  
Temitope Oluwaranti Alake ◽  
...  
Keyword(s):  
Sorghum Bicolor ◽  
Crude Protein ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Crude Fibre ◽  
Total Plate Count ◽  
Mineral Compositions ◽  
Digestible Protein ◽  
Ruminant Feed

The study was aimed for the production and determination of the proximate, microbiological and mineral compositions of Millet Pennisetum gluacuum L. and Sorghum bicolor compounded straw feed for ruminant production. The result revealed a pH 5.791 which is suitable for fibre in the feed and promote chewing and rumination processes in the rumen, low percentage moisture content of 1.37 was recorded due to high drying in the field, high percentage fat and crude protein of 4.67 and 6.97 respectively this was as a result of the inclusion of groundnut cake as source of protein and fat in the feed, percentage digestible protein was 3.58, crude fibre value of 27.56 which satisfied the 18% requirement in the diet of ruminants, percentage carbohydrate was 54.2, and estimated energy value (Kcal) 286.95. Microbiological analysis showed a total plate count of 5 x10-4 cfu/g, Mould count of 1 x10-3 cfu/g, while Yeast, Staphylococcus, Coliform, Shigella, Salmonella and Escherichia coli count were not detected respectively. Mineral composition of sorghum and millet Pennisetum gluacuum compounded straw feed showed the presence of Fe, Na, K, Mg, Zn, Cu Mn, and Cr as 120.4189mg/kg, 570.9844 mg/kg, 227.1493 mg/kg, 568.2669 mg/kg, 12.9195mg/kg, 14.0666mg/kg, 62.9926mg/kg respectively and 18.584 mg/kg while Ni and Pb were not detected in the formulated ruminant feed.

scholarly journals Total Lactic Acid Bacteria, Antioxidant Activity, and Acceptance of Herbal Soyghurt with Addition of Red Ginger (Zingiber officinale var Rubrum)

2019 ◽  
Vol 3 (1) ◽  
pp. 18
Author(s):  
Ninik Rustanti ◽  
Agung Dwi Prasetyo
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Zingiber Officinale ◽  
Plate Count ◽  
Acceptance Testing ◽  
Acceptance Test ◽  
Total Plate Count ◽  
Activity Test ◽  
Red Ginger

<p><em>This study aims to determine the effect of red ginger on total lactic acid bacteria, antioxidant activity and acceptance of herbal soyghurt. This study used the addition of red ginger concentration of 0%, 2% and 4% in soyghurt. The total lactic acid bacteria were calculated using Total Plate Count (TPC) method and antioxidant activity test was analyzed by DPPH </em>(<em>2,2-diphenyl-1-picrylhydrazyl</em>)<em> method. </em><em>The acceptance testing was performed by hedonic test.<strong> </strong>The addition of red ginger affected antioxidant activity and acceptance test in terms of taste, flavor, and color. The highest antioxidant activity in soyghurt with 4% red ginger is 11.36 ± 1.73%. The addition of red ginger has no effect on the total lactic acid bacteria and soyghurt texture.<strong> </strong>Soyghurt with 2% red ginger is the best of the acceptance test. It has an antioxidant activity of 10.68 ± 1.13%, and the total lactic acid bacteria 5.00 ± 5.29 x 10<sup>16</sup> CFU/ml.</em></p>

scholarly journals KUALITAS SUSU BERBAHAN DASAR BIJI LAMUN JENIS Enhalus acoroides: Penentuan Nilai Viskositas dan Pengujian Sifat Mikrobiologi di Laboratorium

2019 ◽  
Vol 5 (2) ◽  
pp. 119-129
Author(s):  
Yulviany Latuihamallo ◽  
Theopilus Watuguly ◽  
Prelly M.J Tuapattinaya
Keyword(s):  
Plate Count ◽  
Microbiological Analysis ◽  
Training And Education ◽  
Food Ingredients ◽  
Enhalus Acoroides ◽  
Good Nutrition ◽  
Animal Milk ◽  
Basic Biology ◽  
Biology Laboratory ◽  
Total Test

Background: Seagrass is a group of closed seed plants (Angiosperms) and single-sided (monocotyledonous) plants which are able to live permanently below sea level. One of the most abundant types of seagrass in Indonesian waters is seagrass Enhalus acroides. The specialty of seagrasses Enhalus acoroides is that the seeds can be used as food ingredients in several regions. Some people in Maluku process seagrass seeds into vegetables for daily use. In addition, seagrass seeds Enhalus acoroides which have good nutrition can be processed into milk products that can be an alternative to animal milk. Methods: The viscosity test for seagrass seed milk using the Ostwald method and microbiological analysis through the plate count total test using the SNI 2008 guidelines. This research was located in the Basic Biology Laboratory, Faculty Teacher Training and Education, Pattimura University and the Industrial Research and Standardization Center Laboratory in Ambon. Results: Viscosity values ​​in seagrass seed milk in the treatment group S0 (without sugar) 121.69 cP, treatment S1 (100 grams of sugar) 160.76 cP and treatment of S2 (200 grams of sugar) 156.38 cP while the results of the Total Plate Count test in seagrass seed milk with treatment S0 (no sugar) 7.1x101, treatment S1 (100 grams of sugar) 6.0x101 and treatment S2 (200 grams of sugar) 7.0x101. Conclusion: The highest viscosity value is in the treatment of S1 (100 grams of sugar) 160.76 cP and the lowest viscosity value is in the treatment of S0 (without sugar) 121.69 cP while the highest microbial colonies are in treatment S0 (without sugar) 7,1x101 and the lowest microbial colonies were in treatment S1 (100 grams of sugar) 6.0x101.

scholarly journals Pengaruh Jenis dan Konsentrasi Asam terhadap Cuko Pempek (Effect of Type and Acid Concentration on Cuko pempek)

2017 ◽  
Vol 36 (4) ◽  
pp. 404
Author(s):  
Mukhtarudin Muchsiri ◽  
Basuni Hamzah ◽  
Agus Wijaya ◽  
Rindit Pambayun
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Agar Medium ◽  
Block Design ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Standard Samples ◽  
Total Sugars ◽  
Total Plate Count ◽  
Randomized Block Design

The aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid applicative (A3). Acid concentration of 200 mL (K1), 250 mL (K2) and 300 mL (K3) with three replications. The observed parameters consisted of chemical analysis such as: total sugars, pH, viscosity, and capsaicin. The organoleptical tests used different tests with standard samples include color, aroma and flavor. While the microbiological analysis was by Total Plate Count (TPC) methods using agar medium spread. The results showed that the type of acid affect the pH, total sugars, viscosity, color, aroma, flavor and had no effect on the levels of capsaicin of cuko pempek. Acid concentration affect the total sugars, capsaicin, color, aroma, taste, while did not affect the pH and viscosity. The interaction of the studied factors affect the pH, total sugars, capsaicin, color, aroma, and taste of cuko pempek. Organoleptical assessment showed that the color, aroma and flavor of cuko pempek were different from the standard samples at the level of the medium, small and very small difference. In microbiological treatment using lactic acid applicative (K3), the viability of cells decreased significantly from a range of LAB 10 CFU/mL to an average of 1.94 × 10 CFU/mL.ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh jenis dan konsentrasi asam terhadap cuko pempek. Penyiapan cuko pempek menggunakan Rancangan Acak Kelompok (RAK) faktorial, jenis asam terdiri asam asetat (A1), asam laktat (A2) dan asam laktat aplikatif (A3). Konsentrasi asam terdiri 200 mL (K1), 250 mL (K2) dan 300 mL (K) dengan tiga ulangan. Parameter yang diamati adalah analisis kimia meliputi total gula, pH, viskositas, dan capsaicin. Uji organoleptik menggunakan uji beda dengan sampel baku meliputi warna, aroma dan rasa. Sedangkan analisis mikrobiologis dengan metode Total Plate Count (TPC) menggunakan media agar gores. Hasil penelitian menunjukkan bahwa jenis asam berpengaruh terhadap pH, total gula, viskositas, warna, aroma, rasa dan tidak berpengaruh terhadap kadar capsaicin cuko pempek. Konsentrasi asam berpengaruh terhadap total gula, capsaicin, warna, aroma, rasa, dan tidak berpengaruh terhadap pH dan viskositas. Sedangkan interaksinya berpengaruh terhadap pH, total gula, capsaicin, warna, aroma, dan rasa cuko pempek. Penilaian uji organoleptik menunjukan bahwa warna, aroma dan rasa cuko pempek berbeda dengan sampel baku pada taraf perbedaan sedang, sedikit dan sangat sedikit. Secara mikrobiologis pada perlakuan yang menggunakan asam laktat aplikatif (K3), viabilitas BAL menurun drastis dari kisaran sel-sel BAL 10 CFU/mL menjadi rata-rata sebesar 1,94 × 10 CFU/mL.

scholarly journals Teknologi Marinasi Daging Ayam Broiler Dengan Ekstrak Buah Nenas (Ananas comosus (L). Merr) Terhadap Kualitas Mikrobiologi

2021 ◽  
Vol 11 (3) ◽  
pp. 211
Author(s):  
Ludfia Windyasmara ◽  
Ahimsa Kandi Sariri
Keyword(s):  
Broiler Chicken ◽  
Storage Time ◽  
Microbiological Quality ◽  
Inhibition Zone ◽  
Chicken Meat ◽  
Ananas Comosus ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Zone Of Inhibition ◽  
Total Plate Count

Abstract This study aims to determine the effect of the microbiological quality of broiler chicken meat that is marinated using pineapple extracts with different storage times at refrigerator temperature (180C). The stages of this research consisted of 2 stages, namely the first stage of making pineapple extract from fresh pineapples and the second stage was the marination process in which the broiler chicken meat samples were marinated using pineapple extract with a concentration of 30%. The experimental design used in this study was a completely randomized design (CRD) with one treatment factor (0 days, 3 days, 6 days, 9 days and 12 days) with each treatment repeated 4 times, in order to obtain 5 x experimental units. 4 = 20 experimental units. The microbiological analysis observed was the inhibition zone analysis and Total Plate Count (TPC). Giving marination with pineapple extract to the storage time of chicken meat has a significant effect on the inhibition zone. The highest zone of inhibition was 3.23 mm (for 6 days) while the lowest zone of inhibition was 2.21 mm (for 0 days). Provision of pineapple extract marination on the storage time of broiler chicken has a significant effect on the TPC. The highest TPC was 2.29 (for 12 days) while the lowest TPC was 0.30 (for 0 days). Keywords: Broiler chicken; Marination; Microbiological quality; Pineapple extract.   Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh kualitas mikrobiologi daging ayam broiler yang dimarinasi menggunakan ekstrak buah nenas dengan lama penyimpanan yang berbeda pada suhu refrigerator (180C). Tahapan penelitian ini terdiri dari 2 tahapan yaitu tahap pertama pembuatan ekstrak buah nenas yang berasal dari buah nenas segar dan tahap kedua adalah proses marinasi dimana sampel daging ayam broiler dimarinasi dengan menggunakan ekstrak buah nenas dengan konsentrasi 30%. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan (0 hari, 3 hari, 6 hari, 9 hari dan 12 hari) dengan masing-masing perlakuan diulang sebanyak 4 kali, sehingga diperoleh unit percobaan 5 x 4 = 20 unit percobaan. Analisis mikrobiologi yang diamati adalah analisis zona hambat dan Total Plate Count (TPC). Pemberian marinasi dengan ektrak buah nenas terhadap lama penyimpanan daging ayam berpengaruh nyata terhadap zona hambat. Zona hambat tertinggi 3,23 mm (selama 6 hari) sedangkan zona hambat terendah 2,21 mm (selama 0 hari). Pemberian marinasi ekstrak buah nenas terhadap lama penyimpanan daging ayam broiler berpengaruh nyata terhadap TPC. TPC tertinggi 2,29 (selama 12 hari) sedangkan TPC terendah 0,30 (selama 0 hari). Kata Kunci: Daging broiler; Ekstrak nanas; Kualitas mikrobiologi; Marinasi.

scholarly journals Evaluation of physical and chemical composition of concentrated fermented cabbage juice

2021 ◽  
Author(s):  
Liene Jansone ◽  
◽  
Solvita Kampuse ◽  
Zanda Kruma ◽  
Ivo Lidums
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Total Phenol ◽  
Soluble Solids ◽  
Plate Count ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Sustainable Solutions ◽  
Total Plate Count

Fermented products have gained worldwide popularity for their nutritional and health aspects. Many studies have been done on this topic, including fermented cabbage (sauerkraut). Yet little or no studies are done on evaluation of fermented cabbage juice which is considered as by-product of sauerkraut production, still rich in bioactive compounds. In order to reduce food waste, sustainable solutions are being searched for to preserve valuable fermented cabbage juice. The aim of this study was to evaluate chemical and physical composition of concentrated fermented cabbage juice and their changes after storage. The fermented cabbage juice was concentrated on falling film evaporator from 9.2 till 34.3 °Brix. Physio-chemical (moisture, pH, total soluble solids, total phenol content, antiradical activity by DPPH and ABTS+, ascorbic acid, total sugar profile, nitrates and minerals) and microbiological (lactic acid bacteria, total plate count) analyses were carried out. Concentrated fermented cabbage juice is a source of minerals and phenol compounds as well as salt substitute in food applications. After 6 months of storage there is significant degradation of ascorbic acid but total phenol content is not affected. The evaporation process did not inhibit microbiological activity; as a result, there is a decrease in lactic acid bacteria but increase in total plate count.

scholarly journals Analysis of Total Plate Count Microba in Fresh (Rastrelliger sp.) Mackerel fish` of Sorong City West Papua

2020 ◽  
Vol 11 (1) ◽  
pp. 10-14
Author(s):  
Sukmawati Sukmawati ◽  
Iksan Badaruddin ◽  
Evi Selfiana Simohon
Keyword(s):  
The Body ◽  
National Standard ◽  
Plate Count ◽  
Mineral Salts ◽  
Food Ingredients ◽  
Fish Meat ◽  
Total Plate Count ◽  
West Papua ◽  
The City ◽  
Descriptive Method

Fish is one of the fishery food ingredients that are needed by humans, because in the fish meat there are compounds needed by the body. Such as the content of protein compounds, fats, carbohydrates, vitamins and mineral salts. Sorong in the city of mackerel is one of the fish that are of interest to the community, and its availability is abundant at the fish auction place in the city of Sorong. But in general the consumption of mackerel has not been tested either chemically or microbiologically based on the background of the purpose of this study is to determine the total microbial plate count in fresh mackerel (Rastelliger sp.) In Sorong City, West Papua. The method in this research was descriptive method, which is drawing the number of microbes through the test of the total number of microbial plates (ALT). Based on the results of the study which stated the average of the five samples approved were in sample A and sample B the amount of ALT was 3.7 x 104 cFU/mL, sample C and sample D were 1.02 x 105 cFU/mL, and sample E as much as 2.7 x 105 cFU/mL. The total number of microbial total plates (ALT) or the number of microbial total plates (TPC) in fresh mackerel (Rastrelliger sp.) in the Sorong TPI city does not exceed the maximum Indonesian national standard (SNI), and it is concluded that the fish can be consumed.

scholarly journals Antioxidant Activity and Consumer Preference of Brown Algae Sargassum hystrix Juice as a Functional Drink

2021 ◽  
Vol 41 (3) ◽  
pp. 231
Author(s):  
Punky Kusuma Damayanti ◽  
Amir Husni ◽  
Siti Ari Budhiyanti
Keyword(s):  
Antioxidant Activity ◽  
Consumer Preference ◽  
Total Sugar ◽  
Activity Level ◽  
Plate Count ◽  
Total Phenolic ◽  
A Value ◽  
Total Plate Count ◽  
Phenol Water ◽  
Functional Drink

Sargassum hystrix juice is a functional beverage made from S. hystrix through the immersion process, crushing, filtering, and pasteurization. Therefore, this study aims to determine the effect of S. hystrix concentration on antioxidant activity, level of consumer acceptance, and chemical composition of the juice. The fresh S. hystrix used were washed, immersed for three days, and blended at a concentration of 10, 20, 30, 40, and 50%, respectively. Meanwhile, the qualities of juice that were observed include yield, antioxidant activity, total phenol, water, ash, protein, and fiber content, formol number, total sugar, total plate count, and sensory analysis. The results showed that the S. hystrix juice had a value of yield 43.00-85.67%, pH 7.5, antioxidant activity 20.50-44.57%, total phenolic 32.78-293.11 mg GAE/g, water 93.03-95.39%, ash 0.36-6.34%, protein 0.88-4.96%, crude fiber 0.41-5.04%, formol number 15-21.67 mL N NaOH/100 mL, total sugar 3.10-4.61%, total plate count 2.3x103-4.3x103CFU/mL, sensory of color 1.83-2.95, flavor 2.49-3.29, and taste 2.29-3.50.

scholarly journals Definition antioxidant activity of selenium-enriched food sprout, as well as their microbiological analysis

2013 ◽  
pp. 25-30
Author(s):  
Éva Bódi ◽  
Judit Remenyik ◽  
Andrea Nemes ◽  
Judit Homoki ◽  
Ferenc Peles ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Selenium Concentration ◽  
The Body ◽  
Water Soluble ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Total Plate Count ◽  
Wheat Sprout

In this present study, we prepared selenium-enriched food sprouts, where the antioxidant capacity was analysed, we also determined their microbiological status. We took into account the fact, we choose micronutrients to our treatment, that selenium can be delivered to the body by a small amount with the most widely consumed food. We focused during our research to determine that the increasing concentrations of selenium treatment, in which we used sprouts, knowing fully well that it has an impact on aboriginal antioxidant capacity of sprouts, which is mainly due to high vitamin content of sprouts. Furthermore, we think it is important to make microbiological analysis, because germination conditions, for example temperature, pH, all this will create an ideal environment for the growth of microorganisms. So we had goal to determine, how the used selenium concentration affect the total plate count, coliform bacteria count and Staphylococcus aureus count of sprouts. We determined the aboriginal water-soluble and lipid-soluble antioxidant capacity of sprout with the PHOTOCHEM chemiluminometer and we applied pour plate technique for the mapping of the mycrobiological state of sprouts. Experimental results are evaluated, we state that increasing concentrations of selenite or selenate treatment, is primarily water-soluble antioxidant capacity of sprouts was affected. The water-soluble antioxidant capacity of wheat sprout was much higher than the measured values in pea sprout, this may be linked to what we measured. That is much higher ascorbic acid content in case of wheat sprout, which is well known as one of the most important antioxidant properties compounds of wheat sprout. We conclude from the results of the microbiological, that the highest concentrations of selenite or selenate treatment has a relative significant anti-microbial effect in case of wheat sprouts. Coliform and total plate count showed no clear decreasing tendency, although the values of treatments in both cases obtained were below the control values.

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