scholarly journals FORMULASI MINUMAN SINBIOTIK DENGAN PENAMBAHAN PUREE PISANG AMBON (Musa paradisiaca var sapientum) DAN INULIN MENGGUNAKAN INOKULUM Lactobacillus casei

2014 ◽  
Vol 34 (03) ◽  
pp. 257 ◽  
Author(s):  
Dewi Desnilasari ◽  
Ni Putu Ayu Lestari
Keyword(s):  
Lactobacillus Casei ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Sensory Test ◽  
Second Stage ◽  
Musa Paradisiaca ◽  
The Third ◽  
Organoleptic Test ◽  
Hedonic Rating

Synbiotic was a combination of prebiotics and probiotics. One of the agricultural commodities that contains prebiotics was “Pisang Ambon”. Pisang Ambon and inulin as prebiotics and Lactobacillus casei as a probiotics can produce synbiotic beverages. To obtain synbiotic beverages, it needs a drink formulation that utilizes Pisang Ambon and useinoculum L. casei as a stater and adding inulin to obtain preferred synbiotic beverages. The objective of this research was to discover the most preferred formulation synbiotic beverages from puree of Pisang Ambon. This research was divided into three steps, the fi rst step was the optimization of the use puree of Pisang Ambon and skim milk in synbiotic beverages using organoleptic test, the second was the addition of inulin as a prebiotic optimization at the best formulations of synbiotic beverages that obtained in the fi rst step through sensory test and organoleptic test by doing hedonic rating test, and the third step was the analysis of the quality of the best synbiotic beverages in the second stage using parameters of chemical and microbiological quality. The result showed that ratio for skim milk: banana puree were 1:1 with 2% inulin addition was the most preferable synbiotic beverage. Synbiotic beverages contains moisture84.46%, ash 0.75%, 2.79% protein, 0.2% fat, 11.8% carbohydrate, number of LAB 3.6 x 10 9 cfu/ml, Coliform below the threshold and negative contamination of Salmonella.Keywords: Pisang ambon, synbiotic beverage, L. casei ABSTRAKSinbiotik merupakan kombinasi antara prebiotik dan probiotik. Salah satu komoditas hasil pertanian yang mengandung prebiotik adalah pisang ambon. Penggunaan pisang ambon dan inulin sebagai prebiotik serta L. casei sebagai probiotik dapat menghasilkan produk minuman sinbiotik. Untuk diperoleh minuman sinbiotik, diperlukan suatu formulasiminuman yang memanfaatkan pisang ambon menggunakan inoculum L. casei sebagai staternya dan penambahan inulin agar diperoleh minuman sinbiotik yang disukai. Penelitian ini bertujuan untuk menemukan formulasi minuman sinbiotik dari puree pisang ambon yang paling disukai. Penelitian ini terbagi menjadi tiga tahap, yang pertama adalah optimasi penggunaan puree pisang ambon dan susu skim dalam minuman sinbiotik menggunakan uji organoleptik, yang keduaadalah optimasi penambahan inulin sebagai prebiotik pada formulasi minuman sinbiotik terbaik yang diperoleh pada tahap pertama melalui uji sensorik serta uji organoleptik dengan melakukan uji rating hedonik, dan tahap ketiga adalah analisis mutu minuman sinbiotik terpilih pada tahap kedua dengan parameter mutu kimia dan mikrobiologi. Minumansinbiotik terpilih adalah formulasi perbandingan puree pisang dan susu skim 1:1 dengan penambahan inulin 2%. Hasil analisis mutu minuman sinbiotik dengan kadar air 84,46%, abu 0,75%, protein 2,79%, lemak 0,2%, karbohidrat 11,8%, total BAL 3,6 x 10 9 cfu/ml, cemaran Coliform dibawah ambang batas yang ditetapkan dan Salmonella negatif.Kata kunci: Pisang ambon, minuman sinbiotik, L. casei

A National Survey of the Microbiological Quality of Beef Carcasses and Frozen Boneless Beef in Australia

2006 ◽  
Vol 69 (5) ◽  
pp. 1113-1117 ◽  
Author(s):  
DAVID PHILLIPS ◽  
DAVID JORDAN ◽  
STEPHEN MORRIS ◽  
IAN JENSON ◽  
JOHN SUMNER
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
E Coli ◽  
The Third ◽  
Beef Carcasses ◽  
The Mean ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci ◽  
Campylobacter Spp

The third national baseline microbiological survey of Australian beef carcasses and frozen boneless beef was conducted in 2004. Carcasses (n = 1,155) sampled at 27 slaughter establishments had a mean aerobic plate count (at 25°C) of 1.3 log CFU/cm2. Escherichia coli was isolated from 8.0% of the carcasses, with a mean count of −0.8 log CFU/cm2 for positive samples. On samples from 24 boning (fabrication) plants (n = 1,082), the mean aerobic plate count for frozen boneless beef was 1.3 log CFU/g, and the mean count for the 1.8% of samples with detectable E. coli was 1.5 log CFU/g. E. coli O157: H7 was isolated from 1 of 1,143 carcasses and from 0 of 1,082 boneless samples. Salmonella was isolated from 0 of 1,155 carcasses and from 1 of 1,082 samples of boneless product. No Campylobacter spp. were isolated from carcasses or boneless beef. Coagulase-positive staphylococci were isolated from 28.7% of beef carcasses and 20.3% of boneless beef samples, and positive samples had a mean count of 0.3 log CFU/cm2 and 0.8 log CFU/g, respectively.

scholarly journals Development and Evaluation of a Blog about Cleft Lip and Cleft Palate and Hearing

2017 ◽  
Vol 22 (01) ◽  
pp. 060-067 ◽  
Author(s):  
Luciana Maximino ◽  
Ticiana Zambonato ◽  
Mirela Picolini-Pereira ◽  
Camila Castro Corrêa ◽  
Mariza Feniman ◽  
...  
Keyword(s):  
Cleft Palate ◽  
Health Professionals ◽  
Cleft Lip ◽  
Digital Information ◽  
Pedagogical Tool ◽  
Second Stage ◽  
The Third ◽  
Third Stage ◽  
Selection Of

Introduction Cleft lip and cleft palate can result in impairments in communication, specifically in hearing, making the use of technological resources such as blogs a fundamental guideline for health professionals. Objective The aim of this study was to prepare and analyze the access to a blog about cleft lip and cleft palate and hearing as a pedagogical tool for health professionals. Methods The first stage for the development of the blog was the selection of the content that would be addressed and the respective illustrations. The second stage was making the blog available through the WordPress platform, and the third stage included the evaluation of the blog, of the access to the WordPress statistical features, and of the quality of the blog through the Emory questionnaire, which was answered by 75 professionals. Results The blog, titled “Fissure and Hearing”, was developed with the architecture of a digital information environment containing a system of organization, navigation, labeling and search (first stage). The address hosting the blog was: http://fissuraeaudicao.wordpress.com (second stage). The result of the third stage included 56,269 views of the blog from different countries, and Brazil was the country with the highest viewing. Regarding the assessment by the Emory questionnaire, we found that for most of the major issues, the percentages obtained were or equal to 90%, while the analysis of the scales, navigation and structure presented the lowest scores. Conclusion The blog was developed and enabled greater access to information available on the web about cleft lip and cleft palate and hearing.

Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain

Food Control ◽  
2014 ◽  
Vol 35 (1) ◽  
pp. 184-191 ◽  
Author(s):  
Monika Trząskowska ◽  
Danuta Kołożyn-Krajewska ◽  
Karolina Wójciak ◽  
Zbigniew Dolatowski
Keyword(s):  
Lactobacillus Casei ◽  
Microbiological Quality ◽  
Probiotic Strain ◽  
Fermented Sausages

scholarly journals Dietary Lactobacillus casei K17 Improves Lipid Metabolism, Antioxidant Response, and Fillet Quality of Micropterus salmoides

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2564
Author(s):  
Jinsong Wang ◽  
Zhuoying Zhu ◽  
Shenghao Tian ◽  
Huiyu Fu ◽  
Xiangjun Leng ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Lactobacillus Casei ◽  
Crude Protein ◽  
Micropterus Salmoides ◽  
Milk Powder ◽  
Skim Milk ◽  
Antioxidant Response ◽  
Skim Milk Powder ◽  
Fillet Quality

We previously demonstrated that Lactobacillus casei K17, isolated from Korean kimchi, has high antioxidant levels in vitro and in vivo. However, its effect on Micropterus salmoides is unknown. In this study, we investigated the impact of L. casei K17 supplementation on the lipid metabolism, antioxidant response, liver histology, and fillet quality of M. salmoides. We randomly assigned 450 M. salmoides (33.0 ± 0.5 g) to six diet groups for 69 days. The diets were as follows: 0.85% normal saline; 10% skim milk powder; 1 × 108 CFU/g live L. casei K17 (LB); 1 × 108 live L. casei K17 protected by skim milk powder (MB); 1 × 108 dead L. casei K17 (DB); and L. casei K17 fermentation supernatant. MB significantly improved the crude protein, total collagen, alkaline-insoluble collagen, fiber numbers, hardness, chewiness, and gumminess of M. salmoides fillets (p < 0.05). LB significantly improved crude protein and fiber numbers (p < 0.05). Furthermore, dietary supplementation with LB, MB, and DB maintained normal liver histology, preserved liver function, and increased hepatic and hemal antioxidant status by enhancing antioxidant enzyme activities. Meanwhile, the three diets also promoted lipid metabolism by increasing HDL-C effectiveness and reducing total cholesterol, triglyceride, and low-density lipoprotein cholesterol levels in serum and liver tissues, indicating that dietary supplementation with DB, LB, and MB had hypolipidemic effects on M. salmoides. MB and LB significantly improved fillet quality and LB, MB, and DB improved hemal and hepatic lipid metabolism and antioxidant response and reduced reactive oxygen species production, protecting M. salmoides hepatic cells from injury.

scholarly journals Image Processing in Contact Endurance Research

2021 ◽  
Author(s):  
Andrey Kirichek ◽  
Sergey Barinov ◽  
Aleksandr Yashin
Keyword(s):  
Cyclic Loads ◽  
Second Stage ◽  
The Third ◽  
Working Surface ◽  
Numerical Assessment ◽  
Third Stage ◽  
Accessible Method ◽  
Endurance Tests ◽  
Machine Parts

Machine parts operating under contact cyclic loads are subject to a destruction risk in the event of their working surface pitting (destruction). To increase the service life of such parts, various finishing and hardening technologies are used. In the absence of standard methods used to assess the durability of parts operating under contact endurance conditions, they have should be developed in relation to a specific case. The fractal geometry methods' usage in analyzing the surface layer state of parts operating under contact endurance conditions is complicated due to high equipment cost and fine and coarse noise high risk, which negatively affects the quality of generated images. The aim of the work is to develop a simple and accessible method for evaluating the results of contact endurance tests, based on the analysis of the investigated surface images. The developed patented technique consists of several stages. At the first stage, high-resolution photographing of the surface under investigation is performed using a microscope, providing magnification of no more than 1 ? 50. At the second stage, the obtained image is analyzed in the cad editor, where the number and area of the investigated defects are determined. At the third stage, wear result numerical assessment is carried out according to the proposed algorithm.

scholarly journals Development of A Guideline for Reporting Mediation Analyses (AGReMA)

2020 ◽  
Author(s):  
Aidan Gregory Cashin ◽  
James H McAuley ◽  
Sarah E Lamb ◽  
Sally Hopewell ◽  
Steven J Kamper ◽  
...  
Keyword(s):  
Mediation Analysis ◽  
Evidence Synthesis ◽  
Health Interventions ◽  
Quality Of Reporting ◽  
Mediation Analyses ◽  
Second Stage ◽  
The Third ◽  
Relevant Evidence ◽  
Third Stage

Abstract Background There are a growing number of studies using mediation analysis to understand the mechanisms of health interventions and exposures. Recent work has shown that the reporting of these studies is heterogenous and incomplete. This problem stifles clinical application, reproducibility, and evidence synthesis. This paper describes the processes and methods that will be used to develop a guideline for reporting studies of mediation analyses (AGReMA). Methods/Design AGReMA will be developed over five overlapping stages. Stage one will comprise a systematic review to examine relevant evidence on the quality of reporting in published studies that use mediation analysis. In the second stage we will consult a group of methodologists and applied researchers by using a Delphi process to identify items that should be considered for inclusion in AGReMA. The third stage will involve a consensus meeting to consolidate and prioritise key items to be included in AGReMA. The fourth stage will involve production of AGReMA and an accompanying explanation and elaboration document. In the final stage we will disseminate the AGReMA statement via journals, conferences, and professional meetings across multiple disciplines. Discussion The development and implementation of AGReMA will improve the standardization, transparency, and completeness in the reporting of studies that use mediation analysis to understand the mechanisms of health interventions and exposures.

scholarly journals Development and Physicochemical, Sensory and Microbiological Characterization of Ferment Milk With Addition of Cupuaçu

2020 ◽  
Vol 12 (5) ◽  
pp. 122
Author(s):  
Nélio Ranieli F. Paula ◽  
Érica O. Araújo ◽  
Emily E. Almeida ◽  
Joene P. Cerqueira
Keyword(s):  
Dairy Products ◽  
Lactobacillus Casei ◽  
Food Industry ◽  
Microbiological Quality ◽  
Fermented Milk ◽  
Microbiological Characteristics ◽  
Lactobacillus Casei Shirota ◽  
Different Strains

The development of dairy products using probiotic microorganisms has been an important focus in the food industry. Thus, the present study aimed to evaluate the physicochemical, sensory and microbiological quality of fermented milk with addition of cupua&ccedil;u (Theobroma grandiflorum) flavor. The experimental design used was completely randomized, with five replicates, arranged in a 4 &times; 2 &times; 2 factorial scheme, consisting of fermented milk with addition of four different strains of probiotic bacteria (Lactobacillus casei shirota, Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus paracasei), presence and absence of cupua&ccedil;u flavor, and two evaluation times (1 and 7 days of storage). The results allowed us to conclude that the bacterial strain B (Lactobacillus casei) led to higher values of L*, b*, %Brix and pH. In the presence of cupua&ccedil;u flavor, the values of pH, L*, b* and %Brix were significantly higher, which allows us to infer that cupua&ccedil;u pulp contributes to decreasing the values of pH and increasing the acidity, lightness, b* and %Brix of fermented milk. Fermented milk with addition of bacteria A (Lactobacillus casei shirota) in the presence of cupua&ccedil;u flavor showed reduction in pH and %Brix and, therefore, better acceptance by consumers and bioconservation. The presence of cupua&ccedil;u flavor in fermented milk with bacteria B (Lactobacillus casei) alters L* and b* at seven days of storage. Fermented milk with addition of cupua&ccedil;u flavor constitutes an opportunity and possibility for developing new flavors from Amazonian fruits, strongly contributing to the durability of dairy products, since the physicochemical, sensory and microbiological characteristics are enhanced within the standards of food safety.

scholarly journals Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda

2008 ◽  
Vol 8 (1) ◽  
pp. 21-24
Author(s):  
Yusdar Zakaria
Keyword(s):  
Acetic Acid ◽  
Lactobacillus Casei ◽  
Crude Protein ◽  
Plate Count ◽  
Organoleptic Test ◽  
Count Method ◽  
Two Factors ◽  
Plate Count Method

Chemical, microbiological and organoleptical of yogurt using the different of percentage lactobacillus casei and sugar levelABSTRACT. The objective of this study is to know quality of yogurt with variant of percentage Lactobacillus casei and sugar level. The parameter of this study were the crude protein applying the Kjeldhal method, the crude fat applying the Gerber method, the sum of amount of alive of micro-organism applying the plate count method and the organoleptic applying the square of. The result of this study showed that the different of sugar level is significant (P0.05) on crude protein and crude fat, however the different of percentage L casei not significant (P 0,05) on all parameter. The interaction is only found between two factors on crude fat. The highest of the rate amount of alive microorganism, crude protein and acetic acid are found in yogurt using 10% L. casei and 15% sugar level. From organoleptic test, it’s found that yogurt using 10% L. casei and 15% sugar level is the most prevered kind of yogurt.

scholarly journals The Effect of the Leaven Against to Quality of Banana Kepok (Musa paradisiaca L) Tapai

2020 ◽  
Vol 12 (01) ◽  
pp. 60
Author(s):  
Wiwik Gusnita ◽  
Kasmita Kasmita
Keyword(s):  
Economic Value ◽  
Tropical Fruit ◽  
The Public ◽  
Musa Paradisiaca ◽  
The Third ◽  
Banana Flour ◽  
Processed Products ◽  
The Right ◽  
Yellowish White

Banana (Musa paradisiaca normalis linn) is a type of tropical fruit that is very popular, because of it is tastes good, is easy to get and the price is relatively cheap, bananas also contain vitamins, minerals and carbohydrates which are quite high. Society in general consumes bananas as a dessert. Therefore, in the context of developing food diversification, processed banana products can overcome the saturation of fresh bananas and increase their shelf life and increase their economic value. Bananas can be processed into various processed products such as dry banana, banana flour, banana jam, banana wine, banana tapai, and banana sauce. Among the processed banana products, fermentation processing that is making banana tapai is an alternative that is not yet well known to the public, but has a pretty good future. The purpose of this study was to analyze the effect of giving different amounts of leaven and to analyze the right amount of leaven in making Kepok banana tapai. This type of research is an experiment with panelist data sources using organoleptic tests. Based on the results of experiments with 4 (four) treatments and 4 (four) quality repetitions which resulted in the color produced from tapai banana kepok is yellowish white the best results in the third treatment (0.35), the aroma of tapai banana produced is typical scented tapai Banana Kepok the best results in the third treatment (0.35% leaven), taste Banana Kepok tapai produced, sweet and taste leaven, the best results in the third treatment (0.35% leaven), and texture of Kepok banana tapai produced was the best soft yield at the third treatment (0.35% leaven).

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