scholarly journals PENGARUH PREPARASI DAN BLANCHING TERHADAP MUTU REBUNG IKAN TERFERMENTASI (LEMEA) [The Effect of Preparation and Blanching to Quality of Fermented Bamboo Shoots and Fish (Lemea)]

2019 ◽  
Vol 24 (1) ◽  
pp. 39
Author(s):  
Ahmad Sapta Zuidar ◽  
Samsul Rizal ◽  
Jessica Puteri Octavia Hadi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Moisture Content ◽  
Block Design ◽  
Sensory Characteristics ◽  
Total Volatile ◽  
Overall Acceptability ◽  
Bamboo Shoots ◽  
Four Levels

Quality is one of the important factors in producing lemea - a fermented bamboo shoots and fish. Objectives of this research were to find out effects of preparation and their interaction to produce the best quality of lamea. This research used randomized complete block design with two factors and three replications. The first factor was preparations (P) consisting of four levels, namely preparation by smoothing and stirring (P1), preparation by cutting and stirring (P2), preparation by smoothing and coating (P3), and preparation by cutting and coating (P4). The second factor was blanching (B) consisting of two levels, namely without blanching (B0) and blanching (B1). In order to determine its quality, lemea was observed for its content of lactic acid bacteria, total volatile nitrogen, moisture content, and protein content as well as its sensory characteristics (color, aroma, texture, and overall acceptability scores). Collected data were analysed for its variances and the results showed that preparation and blanching treatments significantly affected lemea’s total volatile nitrogen and sensory characteristics.  The best lemea quality was obtained from combination treatment of blanching with chopped and stirred preparation (B1P2). The lemea had lactic acid bacteria of 10.1160 log cfu/g, total volatile nitrogen of 43.14 mg/100g, moisture content of 87.99% (b/v), color score of 4.34 (yellowish white), aroma score of 3.78 (rot), texture score of 4.53 (soft) and overall acceptance score of 3.90 (likes).

Effect of foaming agent, foam stabilizer and whipping time on drying process of tomato paste under different drying equipment

2017 ◽  
Vol 08 (02) ◽  
pp. 1740004 ◽  
Author(s):  
Adesoji Matthew Olaniyan ◽  
John Adeyemi Adeoti ◽  
Musiliu Olusola Sunmonu
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Methyl Cellulose ◽  
Microwave Oven ◽  
Drying Rate ◽  
Foaming Agent ◽  
Foam Stabilizer ◽  
Four Levels ◽  
Tomato Powder

Laboratory experiments were conducted to determine the effect of foaming agent (egg white (EW)), foam stabilizer (carboxyl methyl cellulose (CMC)) and whipping time on drying rate and quality of tomato (Lycopersicon esculentus) paste dried under air oven, microwave oven and mechanical dryer. A 43 factorial experiment in Randomized Complete Block Design (RCBD) was used to study the effect of four levels each of foaming agent (5%, 10%, 15% and 20%EW), foam stabilizer (0.15%, 0.30%, 0.45% and 0.60%CMC) and whipping time (3, 5, 7 and 9[Formula: see text]min) on the drying rate and the quality of foam-mat dried tomato powder in the three drying equipment. Each trial was performed in triplicates making a total number of 576 samples that were individually tested and measured. 25[Formula: see text]g sample of the paste was dried to a moisture content of 7.60% (wb) for 8[Formula: see text]h in mechanical dryer and oven dryer at temperatures of 55[Formula: see text]C and 50[Formula: see text]C, respectively, and 10[Formula: see text]min in microwave oven at 540[Formula: see text]W. Data obtained from the experiments were statistically analyzed using the analysis of variance (ANOVA) while the Duncan’s Multiple Range Test was used to compare the means. Results showed that the drying rate increased with increase in foaming agent, foam stabilizer and whipping with minimum values of 9.21[Formula: see text]g/h obtained in mechanical dryer, 9.31[Formula: see text]g/h in air oven and 8.05[Formula: see text]g/h in microwave oven. Increase in foaming agent, foam stabilizer and whipping time did not cause any adverse effect on vitamin C, ash, protein, fat, carbohydrate, crude fiber contents of the samples. Samples reached a stable moisture content of 7.60% (wb) in less than 8[Formula: see text]h in mechanical dryer and air and less than 10[Formula: see text]min in microwave oven. The results of the study showed that EW, CMC and whipping time influenced the drying rate and quality of foam-mat dried tomato powder.

Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures

2007 ◽  
Vol 74 (3) ◽  
pp. 255-261 ◽  
Author(s):  
M Barbara Pisano ◽  
M Elisabetta Fadda ◽  
Maura Deplano ◽  
Arianna Corda ◽  
Maddalena Casula ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Beneficial Effect ◽  
Sensory Characteristics ◽  
Total Coliforms ◽  
Ph Values ◽  
Native Microflora ◽  
And Control

This work evaluated the effect of adjunct autochthonous cultures on the chemical, microbiological and sensory characteristics of Fiore Sardo cheese during ripening. A total of twelve batches of cheeses were manufactured according to the technical Disciplinary of Fiore Sardo cheese, with and without different combinations of autochthonous strains isolated from the native microflora of artisanal Fiore Sardo. There were no significant differences in the cheese compositional parameters between experimental and control cheeses, but the addition of cultures led to a statistically significant decrease in pH values in experimental cheeses. The evolution of total mesophilic bacteria, total coliforms and lactic acid bacteria were significantly influenced by the addition of autochthonous cultures in most of the experimental cheeses. As for sensory characteristics, all the experimental cheeses reported significantly higher scores especially for shape, texture, interior openings, taste and aftertaste. This study demonstrated the beneficial effect of the addition of selected autochthonous cultures in accelerating the disappearance of undesirable flora and improving the typical sensory characteristics of the cheese, and confirmed the importance of ewes' milk as a source of technologically interesting strains that could be used to ensure a higher quality of artisanal cheese productions.

scholarly journals Evaluation of Microbial and Nutritional Quality of Fermented Dried Roasted Thick Porridge (Mkarango)

2019 ◽  
pp. 1-8 ◽  
Author(s):  
E. C. Cheruiyot ◽  
S. K. Mbugua ◽  
M. W. Okoth ◽  
O. G. Abong ◽  
D. M. Kaindi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Quality ◽  
Titratable Acidity ◽  
Lactobacillus Brevis ◽  
Sensory Characteristics ◽  
Maize Flour ◽  
Fermentation Products ◽  
Ph Values

Most of the products of maize flour fermentation in Kenya undergo wild fermentation in a natural process. One of these is locally roasted maize flour commonly known by its local name Mkarango which is popular in the Western region of Kenya where it is used in different ways. Mkarango is mostly made through wild fermentation which is known to pose health risks as it is unhygienic and time-consuming, with the quality of the resultant product being inconsistent. The aim of this study was to evaluate the population of lactic acid bacteria, and sensory characteristics of dried roasted thick porridge (mkarango). Six different mkarango products made with addition of Lactobacillus plantarum and Lactobacillus brevis in different ratios were studied for microbial quality, mineral element content and sensory characteristics. Titratable acidity and pH properties of the products were also determined. These were done following recommended standards. After 24 hours of fermentation, products with Yeast+ L. plantarum+ L. brevis (1:2) and Milk+ L. plantarum+ L. brevis (1:2) had the highest pH values (5.12) while products with Milk+ L. plantarum+ L. brevis (2:1) had the lowest pH values (4.8). Yeast, molds, and Lactic Acid Bacteria had the highest in all the samples tested while Enterobacteriaceae the least. The overall acceptability of the product of the product prepared from Milk + L. plantarum + L. brevis (2:1) had the final score of 4.7 on the 5-point hedonic scale. The results of the trace elements zinc and iron ranged from 2.7 mg/100 g to 3.9 mg/100 g and 2.7 mg/100 g to 16.9 mg/100 g on the product respectively. Fermentation creates an environment that is conducive for the population of lactic acid bacteria. This results in increased volume of lactic acid that is responsible for improved nutritional quality of Mkarango.

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

scholarly journals Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

2017 ◽  
Vol 17 (1) ◽  
pp. 5
Author(s):  
Agus Safari ◽  
Sarah Fahma Ghina ◽  
Sadiah Djajasoepena ◽  
O. Suprijana ' ◽  
Ida Indrawati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Calcium Carbonate ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Soluble Protein ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Bacteria Culture

Mixed lactic acid bacteria culture is commonly used in yogurt production. In the present study, two lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) was used as starter culture. Calcium carbonate was added to the starter culture to increase the quality of mixed starter culture of L. bulgaricus and S. thermophillus with ratio of 4:1. The present study was directed to investigate the chemical composition of mixed starter culture with and without calcium carbonat addition. Furthermore, the effect of each starter culture on yogurt product chemical composition was also examined. The pH, lactose, soluble protein and acid content was determined as chemical composition parameters. For starter culture without calcium carbonate addition, the yogurt has pH, lactose, soluble protein and acid content of 4.18–4.39, 4.18–4.39% w/v, 2.88–4.36% w/v and 0.82–0.99% w/v, respectively. While for starter culture with calcium carbonate addition, the yogurt product has pH, lactose, soluble protein and acid content of 4.26–4.37, 1.47–1.75% b/v, 3.42–4.95% w/v and 0.86–1.11% w/v, respectively. Addition of 0.05% w/v calcium carbonate to mixed starter culture gave effect on lactose consumption, where it still can convert lactose to lactic acid up to 45 days of storage. Furthermore, the yogurt product made with starter culture with calcium carbonate addition has higher soluble protein content compared to yogurt made with starter culture without calcium carbonate addition

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

2019 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Sefanadia Putri
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Block Design ◽  
Acetobacter Xylinum ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

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