scholarly journals KARAKTERISTIK YOGHURT KERING YANG DIPERKAYA DIFRUCTOSE ANHYDRIDE III DARI UMBI DAHLIA SEBAGAI MINUMAN FUNGSIONAL

2015 ◽  
Vol 35 (02) ◽  
pp. 137
Author(s):  
Ainia Herminiati ◽  
Rimbawan Rimbawan ◽  
Budi Setiawan ◽  
Dewi Apri Astuti ◽  
Linar Zalinar Udin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Calcium Absorption ◽  
Ash Content ◽  
Osteoporosis Prevention ◽  
Organoleptic Properties ◽  
Purity Level ◽  
Distribution Process ◽  
Functional Drink ◽  
Dfa Iii

Dried yogurt is one of yogurt product development innovations. Beside increases the shelf life, dried yogurt is also ore practical because it reduces the volume to the easier distribution process. Dried yogurt enriched by Difructose Anhydride III as functional food in increasing calcium absorption is useful as osteoporosis prevention. The purpose of this study was to analyze the characteristics of dried yogurt enriched by DFA III from dahlia and chicory tubers as functional drink on physicochemical, microbiology, and organoleptic properties. The research stages include: (1) The production of dried yogurt without enrichment (Y), with DFA III enrichment from dahlia tubers (YD), and with DFA III commercial enrichment from chicory tubers (YC), (2) The test for physicochemical, microbiology, and organoleptic properties.The results showed that the purity level of DFA III from dahlia tubers was 96.0% and commercial DFA III from chicory tubers was 99.9%. The best results were obtained from the dried yogurt enriched by DFA III from dahliawhich produced yield of 14.90±1.27%  and dried yogurt enriched by DFA III from chicory tubers (YC) which produced yield of 14.71±1.69% (p<0.05). YD product had  moisture content of 7.89±0.01%; ash content of 3.43±0.06%; protein content of 12.43±0.13%; fat content of 1.22±0.07%; carbohydrate content of 75.02±0.10%; pH/acidity of 3.9±0.00; acidity as lactic acid of 0.49±0.02%; whiteness degree of 89.29±0.08%; and lactic acid bacteria viability of 1.20x10 levels got like preference, while for  texture and taste level got  medium-like preference. Dried yogurt enriched by DFA III from dahlia tubers could improve the viability of lactic acid bacteria as probiotic. It means that the dried yogurtprevention.Keywords: Difructose AnhydrideIII, characteristics, enrichment, dried yogurt ABSTRAK Yoghurt keringmerupakan salah satu inovasi pengembangan produk yoghurt. Yoghurt kering dapat meningkatkan daya simpan yoghurt serta lebih praktis karena mengurangi volume sehingga lebih memudahkan dalam proses distribusi. Pengayaan yoghurt kering dengan III sebagai pangan fungsional yang berperan dalam meningkatkan penyerapan kalsium bermanfaat sebagai pencegahan terhadap osteoporosis. Tujuan dari penelitian ini adalah untuk menganalisis karakteristik yoghurt kering yang diperkaya dengan DFA III dari umbi dahlia dan umbi meliputi: (1) proses pembuatan yoghurt kering tanpa pengayaan (Y), diperkaya dengan DFA III dari umbi dahlia (YD), dan diperkaya dengan DFA III komersial dari umbi      organoleptik. Hasil penelitian menunjukkan bahwa tingkat kemurnian DFA III dari umbi dahlia 96,0% dan DFA III komersial dari umbi 99,9%. Hasil terbaik diperoleh dari yoghurt kering yang diperkaya dengan DFA III dari umbi dahlia (YD) menghasilkan rendemen 17,83±0,36% lebih tinggi secara nyata dibandingkan dengan tanpa pengayaan (Y) 14,90±1,27% dan pengayaan dengan DFA III dari umbi  (YC) 14,71±1,69% (p<0,05). Produk YD mengandung kadar air 7,89±0,01%; kadar abu 3,43±0,06%; kadar protein 12,43±0,13%; kadar lemak 1,22±0,07%; kadar karbohidrat75,02±0,10%; pH/derajat keasaman 3,9±0,00; keasaman sebagai asam laktat 0,49±0,02%; derajat putih 89,29±0,08%; dan viabilitas bakteri asam laktat 1,20x107cfu.g-1. Pengujian organoleptik menggunakan 40 panelis semi terlatih, dengan hasil penilaian untuk aroma dan warna menunjukkan kriteria suka, untuk tekstur dan rasa menunjukkan kriteriaagak suka. Yoghurt kering yang diperkaya dengan DFA III dari umbi dahlia yang bersifat prebiotik dapat meningkatkan viabilitas bakteri asam laktat sebagai probiotik yang menunjukkan bahwa produk tersebut dapat digolongkan sebagai produk sinbiotik dan dapat digunakan sebagai minuman fungsional untuk meningkatkan penyerapan kalsium sebagaipencegahan terhadap osteoporosis. Kata kunci: III, karakteristik, pengayaan, yoghurt kering

scholarly journals Optimization of lactic acid bacteria viability using fuzzy soft set modelling

2018 ◽  
Vol 8 (2) ◽  
pp. 266-275
Author(s):  
Reyhan Irkin ◽  
Nihal Yilmaz Ozgur ◽  
Nihal Tas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Health Effect ◽  
Soft Set ◽  
Fuzzy Soft Set ◽  
Organoleptic Properties ◽  
Ph Values ◽  
Fermented Vegetables

Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has increased. Cabbage pickle has high enough concentrations of fiber and also it may show health effect with the containing high numbers of lactic acid bacteria. The aim of this study is to optimize mathematically cabbage-carrot pickle fermentation for the viability of Lactobacillus acidophilus, Lactobacillus casei cultures and the sensory scores in brine with 5% and 7% (w/v) salt concentrations. Viability optimization of lactic acid bacteria is done via the notion of “fuzzy soft set” method. Lb. casei, Lb. acidophilus, total lactic acid bacteria, Enterobacteriaceae sp., yeast-mould counts and pH values have been reported during the 30 days of storage. The results are compared with the control traditional fermented cabbage-carrot pickle. Organoleptic properties are evaluated. We conclude that the fermented pickle samples contain a significant number of beneficial lactic acid bacteria and high sensory marks at the end of the storage.

scholarly journals DNA isolation of potentially probiotic lactic acid bacteria from durian arilus fermentation (jruek drien)

2019 ◽  
Vol 1 (1) ◽  
pp. 34-38
Author(s):  
Yulia Sari Ismail ◽  
◽  
Cut Yulvizar ◽  
Risa Riani Ramlan ◽  
Mahyuddin Mahyuddin ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dna Isolation ◽  
Incubation Temperature ◽  
Fermented Food ◽  
Subtilis Strain ◽  
Rrna Gene ◽  
Dna Concentration ◽  
Purity Level

Jruek drien is an Acehnese traditional fermented food containing lactic acid bacteria (LAB) from durian arilus fermentation. Lactic acid bacteria from jruek drien were considered as potential probiotics. The LAB from jruek drien were first identified by phenotyping and genotyping analysis. The aim of the research is to isolate DNA from lactic acid bacteria (JD-2 and JD-3) from jruek drien for identification based on 16S rDNA gene sequence analysis. The research steps consist of samples regeneration in MRSA medium with temperature of incubation at 37°C, samples culturing in TSB medium, DNA isolation, and measurement of the DNA concentration and DNA purity using nanophotometer. The result showed that the JD-2 and the JD-3 isolates grow well on selective media MRSA by incubation temperature at 37°C. JD-2 has a DNA concentration of 40.0 ng/µl with a purity level of 2.0, and JD-3 has a DNA concentration of 32.5 ng/µl with a purity level of 1.8 at the A260/A280 ratio. The 16S rRNA gene of JD-2 isolate was successfully amplified at 1426 bp and JD-3 isolate at 1435 bp. The JD-2 isolate was identified as Bacillus subtilis because it has the highest similarity with Bacillus subtilis strain WA3-4. The JD-3 isolate was identified as Lactobacillus plantarum because it has the highest similarity with L. plantarum strain CSI9 and strain CSI3.

Utilization of Lesser Yam (Dioscorea esculenta L.) Flour as Prebiotic in Yogurt to Total Lactic Acid Bacteria (LAB), Sugar Reduction, and Organoleptic Properties

2020 ◽  
Vol 2 ◽  
pp. 00011
Author(s):  
Yoyok Budi Pramono ◽  
Nurwantoro Bambang Dwiloka ◽  
Sri Mulyani ◽  
Bhakti Etza Setiani ◽  
Maulida Rochmayani ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Sugar Content ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Crude Fiber ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Sugar Reduction

This study aims to determine the effect of the concentration the addition of lesser yam as prebiotic to total Lactic Acid Bacteria (LAB), reducing sugar content, crude fiber, viscosity, and organoleptic properties of yogurt with a combination of three bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus). The design of this study used a completely randomized design (CRD) with 4 treatments and 5 replications with variations in the addition of lesser yam tuber, namely T1 with a concentration of 0%, T2 with a concentration of 2%, T3 with a concentration of 4% and T4 with a concentration of 6%. The raw materials used are pasteurized fresh cow's milk, lesser yam tuber flour, and yogurt starter. The results showed that the addition of different lesser yam tuber flour had a significant effect (P &lt;0.05) on total LAB, sugar reduction, crude fiber, viscosity, and organoleptic properties of yogurt. The ideal treatment for the addition of lesser yam tuber flour is the concentration of 2% lesser yam tuber, which produces a total LAB is 9.2 x 109, a sugar reduction is 0.653 mg/mL, crude fiber is 1.3%, 82.25 cPs, and organoleptic properties had sour taste and viscosity is rather thick which the most preferred.<br>

scholarly journals Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method

2020 ◽  
pp. 105-111
Author(s):  
Rizki Adrianto ◽  
Damar Wiraputra ◽  
Masmulki Daniro Jyoti ◽  
Arifia Zulaika Andaningrum
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Incubation Temperature ◽  
Ph Value ◽  
Total Dissolved Solids ◽  
Organoleptic Properties ◽  
Total Acid ◽  
Dissolved Solids ◽  
Acid Ph ◽  
Organoleptic Test

This study aims to determine the total lactic acid bacteria, total acid, pH value, syneresis, and organoleptic properties of yogurt using the back slooping method. Experiments were made by taking bacteria from yogurt products (biocul) with variations in the incubation time of room temperature, 37 oC, 40 oC, 45 oC, and 37 oC to 40 oC. The results of the analysis on total lactic acid bacteria, total acid, pH value, and viscosity of yoghurt with the back slooping method gave different results. Meanwhile, the organoleptic test used the hedonic level of preference, which included aroma, color, texture, and overall acceptance. Total lactic acid bacteria 8,03-8,29 log CFU / ml; total acid 0.95-1.26%; pH value 3.70-4.78; total dissolved solids 10.1-12.0%; Organoleptic test with the level of preference including color, aroma, texture and overall acceptance, obtained a preference score of 4, which means like. Based on the organoleptic test, it can be concluded that the best quality of yogurt with the back-loop method of incubation temperature of yogurt B5 with an incubation temperature of 37 oC to 40 oC

scholarly journals Analysis and optimization of production technology of the national Kyrgyz beverage Maksym

2021 ◽  
Vol 247 ◽  
pp. 01001
Author(s):  
Irina Bazhenova ◽  
Elena Chernova ◽  
Tatiana Bazhenova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Typhoid Fever ◽  
Production Technology ◽  
Titratable Acidity ◽  
Organoleptic Properties ◽  
Energy Value ◽  
Global Migration ◽  
Physical Chemical ◽  
Solids Content

Global migration of populations leads to a widespread of national cuisines, which require adaptation to new consumers. In this regard, it is relevant to change traditional recipes and technologies. Here, we analyzed physical, chemical and organoleptic properties of the national Kyrgyz and Kazakh beverage Maksym. This beverage has a long history, unique properties, and at present is produced only by Shoro. Although being a Kyrgyz signature beverage, when not properly fomulated, it may cause acute intestinal infectious such as salmonellosis, dysentery, and typhoid fever. Our analysis showed that traditional beverage contains 0.9 g of protein, 4.38 g of carbohydrates, vitamins: B1 - 0.08mg%, B2 - 0.1mg%, PP - 0.4mg%, C - 0.59gr% with the useful-energy value of only 27 Kcal. This research analyzes variants of barms for the production of national Kyrgyz drink Maksym with different proportion of yeast and lactic-acid bacteria. Traditional Maksym composition and its production technology have been modified. For the produced drink, sediment content, titratable acidity, solids content, ethanol volume, nutritional and energy value, and organoleptic properties were tested.

scholarly journals Biochemical, Microbiological and Organoleptic Properties of Probiotic Pineapple Juice Developed by Lactic Acid Bacteria

2020 ◽  
Vol 12 (4) ◽  
pp. 743-750
Author(s):  
M. A. Hossain ◽  
M. M. Hoque ◽  
M. M. Hossain ◽  
M. H. Kabir ◽  
M. Yasin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Raw Materials ◽  
Control Sample ◽  
Viable Cell ◽  
Organoleptic Properties ◽  
Pineapple Juice ◽  
Cell Counts ◽  
Cell Synthesis

An experiment was undertaken to determine the suitability of pineapple juices as raw materials for the production of fermented probiotic juice by two lactic acid bacteria, Lactobacillus plantarum and Lactobacillus fermentum. Three probiotic juice samples inoculated with L. plantarum (S-2), L. fermentum (S-3) and with both L. plantarum and L. fermentum (S-4) were compared with that of control sample (S-1) where no Lactobacillus strains were used. Fermentation was carried out at 37 °C for 48 h. Then the juice samples were stored at 4 °C and studied the change in their physicochemical properties at day 0, 7, 14 and 21. Both L. plantarum and L. fermentum were able to withstand and utilize fruit juices for their cell synthesis as indicated by a decrease in fruit sugar and an increase in acidity. Although the lactic cultures in fermented probiotic juices gradually lost their viability, the viable cell counts of these strains remained at 107 CFU/100 mL after 14 days in cold storage. From sensory evaluation, the juice sample prepared with L. plantarum exhibits the best result during storage time. Hence, pineapple juice might be used as a suitable medium for the production of a healthy probiotic beverage.

scholarly journals Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 83
Author(s):  
Gisela Rodrigues ◽  
Sara Coelho-Fernandes ◽  
Ana Sofia Faria ◽  
José M. Lorenzo ◽  
Ursula Gonzales-Barron ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ash Content ◽  
Meat Production ◽  
Intrinsic Properties ◽  
Psychrotrophic Bacteria ◽  
Lamb Meat ◽  
Spoilage Bacteria ◽  
Spoilage Microorganisms ◽  
Intramuscular Fat Content

In Portugal, the main autochthonous sheep breeds exploited for meat production are Churra Galega Bragançana (CGB) and Bordaleira de Entre Douro e Minho (BEDM). This study aimed to characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed (VP) lamb meat from BEDM and CGB breeds and to elucidate how the intrinsic properties of meat can affect its microbial spoilage. Meat from the BEDM breed presented higher (p < 0.0001) populations of mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria, since its higher ultimate pH (means: 5.77 for BEDM vs. 5.58 for CGB) accelerated spoilage rate (p < 0.0001). While water activity and protein content were not found to regulate microbial deterioration (p > 0.05), the growth of spoilage bacteria was exacerbated by higher moisture (p < 0.0001) and higher ash content (p < 0.001). On the contrary, a higher intramuscular fat content slowed down (p < 0.0001) the growth of spoilage bacteria in VP lamb meat.

scholarly journals PENGARUH KONSENTRASI SUKROSA SEBAGAI CRYOPROTECTANT TERHADAP KARAKTERISTIK SIFAT KIMIA YOGHURT SINBIOTIK KERING BEKU

2020 ◽  
Vol 5 (2) ◽  
pp. 81
Author(s):  
Yunita Yunita ◽  
Agustina Intan Niken Tari ◽  
Afriyanti Afriyanti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Freeze Drying ◽  
Ash Content ◽  
Lactobacillus Bulgaricus ◽  
Total Acid ◽  
Freeze Dried ◽  
Acid Titration ◽  
Range Test

ABSTRAKYoghurt sinbiotik merupakan susu fermentasi oleh Bakteri Asam Lakat (BAL) spesies Lactobacillus bulgaricus dan Streptococcus thermophillus, dan Lactobacillus plantarum Dad 13 sebagai probiotik dengan penambahan ubi jalar ungu sebagai prebotik. Yoghurt sinbiotik diproses dengan pengeringan beku. Pada proses pengeringan beku ditambahkan Cryoprotectant untuk mencegah kerusakan membran sel bakteri pada yoghurt.  Cryoprotectant berfungsi sebagai pelindung sel bakteri asam laktat selama pembekuan. Tujuan penelitian adalah mengetahui pengaruh konsentrasi Cryoprotectant sukrosa terhadap sifat kimia yoghurt sinbiotik kering beku. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu variasi yaitu konsentrasi Croprotectant (0%, 2,5%, 5%, 7,5%). Data yang diperoleh dianalisis statistic menggunakan Analysis Of Variance (ANOVA) dengan tingkat signifikan 5% dan jika terdapat perbedaan yang nyata antar perlakuan maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Parameter pengamatan yang digunakan untuk menganalisis yoghurt sinbiotik kering beku meliputi kadar air, kadar abu, total asam titrasi, dan pH. Hasil penelitian menunjukkan bahwa konsentrasi Cryoprotectant tidak berpengaruh nyata terhadap kadar air, dan pH yoghurt sinbiotik kering beku, namun berpengaruh nyata terhadap kadar abu dan total asam titrasi. Pengaruh konsentrasi sukrosa sebagai Cryoprotectant diperoleh hasil terbaik pada konsentrasi 5% mempunyai kadar air 5,633%, kadar abu 4,900%, total asam titrasi 8,8167%, dan pH 3.867.ABSTRACTSynbiotic yogurt is fermented milk by Lactic Acid Bacteria (LAB) species Lactobacillus bulgaricus and Streptococcus thermophillus, and Lactobacillus plantarum Dad 13 as probiotics with the addition of purple sweet potatoes as prebotics. Synbiotic yogurt is processed by freeze drying. In the freeze drying process Cryoprotectant is added to prevent damage to bacterial cell membranes in yogurt. Cryoprotectant functions as a protective cell for lactic acid bacteria during freezing. The purpose of this study was to determine the effect of sucrose cryoprotectant concentrations on the chemical properties of freeze dried sinbiotic yogurt. This study uses a Completely Randomized Design with one variation, namely the concentration of Croprotectant (0%, 2.5%, 5%, 7.5%). The data obtained were statistically analyzed using Analysis Of Variance (ANOVA) with a significant level of 5% and if there were significant differences between treatments then continued with the Duncan's Multiple Range Test (DMRT). Observation parameters used to analyze freeze dried synbiotic yogurt include water content, total titration acid, ash content, and pH. The results showed that the concentration of Cryoprotectant had no significant effect on water content, and the pH of freeze dried synbiotic yogurt, but had a significant effect on ash content and total acid titration. Effect of sucrose concentration as Cryoprotectant obtained the best results at a concentration of 5% having a moisture content of 5.633%, ash content of 4.900%, total acid titration of 8.8167%, and pH of 3,867.Keywords: Synbiotic Yogurt, Purple Sweet Potato, Cryoprotectant

scholarly journals Effect of kweni mango juice addition and percentage of carboxymethyl cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt

2021 ◽  
Vol 332 ◽  
pp. 08002
Author(s):  
Putri Tasya Nurhaliza ◽  
Linda Masniary Lubis ◽  
Zulkifli Lubis
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Vitamin C ◽  
Carboxymethyl Cellulose ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Mango Juice

This research was conducted to determine the effect of kweni mango juice addition and percentage of Carboxymethyl Cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt. The research used completely randomized design with two factors, i.e the addition of kweni mango juice (12.5%, 15.0%, 17.5%) and percentage of Carboxymethyl Cellulose (CMC) (0.3%, 0.5%, 0.7%). The results showed that kweni mango juice addition and percentage of Carboxymethyl Cellulose (CMC) had highly significant effect on ash content, vitamin C content, total lactic acid bacteria, and viscosity. The addition of kweni mango of 17.5% and 0.7% of Carboxymethyl Cellulose was the best treatment, based on the parameters of ash content, vitamin C content, total lactic acid bacteria, and viscosity. The antioxidant activity of fruitghurt with the best physicochemical characteristics was analyzed. The results showed that it was 75.15 µg/mL.

scholarly journals Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

2021 ◽  
Vol 11 (8) ◽  
pp. 3694
Author(s):  
Luciana De Vero ◽  
Giovanna Iosca ◽  
Maria Gullo ◽  
Andrea Pulvirenti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Value Added ◽  
Natural Food ◽  
Organoleptic Properties ◽  
Functional Roles ◽  
Beneficial Effects ◽  
Baked Products ◽  
Value Added Products

Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and other kinds of baked products. Recently, novel sourdough-based biotechnological applications have been proposed to meet the demand of consumers for healthier and more natural food and offer new inputs for the food industry. Many researchers have focused on the beneficial effects of specific enzymatic activities or compounds, such as exopolysaccharides, with both technological and functional roles. Additionally, many studies have explored the ability of sourdough lactic acid bacteria to produce antifungal compounds for use as bio-preservatives. This review provides an overview of the fundamental features of sourdoughs and their exploitation to develop high value-added products with beneficial microorganisms and/or their metabolites, which can positively impact human health.

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