scholarly journals PENGARUH VARIASI EKSTRAK BUAH NAGA (HYLOCEREUS POLYRHIZUS) DAN KOSENTRASI STARTER TERHADAP KARAKTERISTIK YOGHURT KACANG MERAH (KIDNEY BEANS)

2021 ◽  
Vol 8 (1) ◽  
pp. 6-11
Author(s):  
Lusi Marlina
Keyword(s):  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Kidney Beans ◽  
Hylocereus Polyrhizus

Ditinjau dari Etimologi, asal kata yoghurt dari bahasa Turki yoğurt (pengucapan: [jɔˈurt]) ditinjau dari kata sifat ‘yoğun’, dengan arti “padat” dan “tebal”, apabila ditinjau dari kata kerja yoğurmak, mempunyai arti “memijat” dan memiliki kemungkinan yang berarti “membuat padat”. Yoghurt dihasilkan melalui proses fermentasi bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus. Penelitian ini menggunakan kacang merah sebagai bahan dasar yoghurt dan ekstrak buah naga merah sebagai bahan tambahan pangan (pewarna). Kacang merah sebagai sumber protein nabati yang potensial sedangkan ekstrak buah naga merah memiliki antioksidan yang tinggi. Penelitian ini bertujuan untuk mengetahui kadar protein, kadar pH, dan organoleptik pada yoghurt dengan formulasi kacang merah, yoghurt plain dan ekstrak buah naga merah yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 3 faktor. Faktor pertama kacang merah 20 ml (X1), 40 ml (X2), 60 ml (X3). Faktor kedua yoghurt plain 6% ( Y1), 10% ( Y2). Faktor ketiga ekstrak buah naga merah tanpa ekstrak buah naga merah ( Z1), 15% ( Z2), 20% ( Z3). Hasil Penelitian menunjukkan bahwa ada pengaruh nyata dan interaksi antara kacang merah dan ekstrak buah naga merah terhadap kadar protein yoghurt. Kombinasi perlakuan kacang merah 60 ml dan ekstrak buah naga merah 20 % merupakan hasil yoghurt terbaik dengan kadar protein 4,28 %. melalui pengamatan organoleptik diperoleh warna merah, aroma agak sedap, rasa asam, tekstur kental, dan daya terima masyarakat yang tinggi. Yoghurt kombinasi kacang merah dan ekstrak buah naga merah pada semua perlakuan memenuhi Standar Nasional Indonesia (SNI 2981:2009) karena memiliki kadar protein rata-rata diatas 2,7 %.

scholarly journals Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico

2009 ◽  
Vol 39 (9) ◽  
pp. 2595-2600 ◽  
Author(s):  
Larissa de Lima Alves ◽  
Neila Silvia Pereira dos Santos Richards ◽  
Larissa Vargas Becker ◽  
Diego Fontana de Andrade ◽  
Liana Inês Guidolin Milani ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Bifidobacterium Animalis ◽  
Frozen Yogurt

O leite de cabra é recomendado para pessoas intolerantes ao leite de vaca e/ou portadoras de desordens gastrintestinais. frozen yogurt elaborado a partir de iogurte de leite de cabra foi acrescido de 1% de prebiótico (inulina), 0,25% de cultura starter (Streptococcus thermophilus e Lactobacillus bulgaricus) e 0,25% de cultura probiótica (Bifidobacterium animalis e Lactobacillus acidophilus) para verificar seu potencial probiótico (após sete e 120 dias de armazenamento), sua qualidade físico-química e sua aceitação sensorial. Durante a estocagem, houve redução de células viáveis da flora microbiana, principalmente dos probióticos. Ainda assim, o produto apresenta potencialidade probiótica pela soma de B. animalis e L. acidophilus atingir o mínimo desejável até o fim do armazenamento. Os valores de extrato seco total (26,6±0,2%), proteína (3,0±0,2), gordura (2,6±0,1%), pH (5,5±0,01) e ácido láctico (0,2±0,01%) encontram-se semelhantes aos relatados em outros trabalhos para o mesmo produto. A avaliação sensorial foi realizada por 50 provadores não treinados em teste com escala hedônica de sete níveis e intenção de compra. O produto recebeu bons escores para aparência global, cor, aroma e sabor; já textura e sabor residual obtiveram menores índices de aceitação. Na intenção de compra, 61% dos avaliadores declararam que comprariam o produto, contra 39% que não comprariam. Nessas condições, demonstra-se a viabilidade de elaboração de frozen yogurt de leite caprino acrescido de pre- e probióticos.

Yeasts as Primary Contaminants in Yogurts Produced Commercially in Lagos, Nigeria

1987 ◽  
Vol 50 (3) ◽  
pp. 193-198 ◽  
Author(s):  
MINABELEMA DUBLIN GREEN ◽  
STELLA N. IBE
Keyword(s):  
Streptococcus Thermophilus ◽  
Maximum Growth ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Contamination Level ◽  
Psychrotrophic Bacteria ◽  
Retail Outlets ◽  
Candida Lusitaniae ◽  
Aspergillus Sp ◽  
Initial Contamination

Yogurt samples purchased from a dairy industry, retail outlets, and hawkers in Lagos, Nigeria, were plated on potato dextrose agar containing 100 μg of chloramphenicol/ml and found to contain Candida lusitaniae, C krusei, C rugosa, Kluveromyces fragilis, and Saccharomyces cerevisiae as the primary yeast contaminants. Sixty-seven percent of the samples had yeast counts in the range of 104–106 cfu/ml. C. lusitaniae, K. fragilis and C. krusei had the highest counts and occurrence of 65, 48 and 51%, respectively, in 100 random yogurt samples. C. lusitaniae attained the highest count in yogurts stored at 10°C and C. krusei in those at 30°C. Ninety percent of the samples had less than 10 coliforms or staphylococci per ml, whereas 20% had over 103 psychrotrophic bacteria per ml. Molds of Aspergillus sp. and Neurospora sp. were isolated mainly from the strawberry-fluid yogurt. The starter cultures, Lactobacillus bulgaricus and Streptococcus thermophilus, were present in the ratio of 1:1 and reached maximum growth levels of 107 to 108 cfu/ml after 4 to 8 d of storage at 10°C, whereas the yeast continued to increase beyond this level by the 12th day. The extent of contamination observed suggests high initial contamination level and improper refrigeration of yogurts marketed.

scholarly journals ELABORAÇÃO E CARACTERIZAÇÃO DE IOGURTES TIPO GREGO: FERMENTAÇÃO COM CULTURAS CONVENCIONAIS E KEFFIR

2021 ◽  
pp. 228-240
Author(s):  
Araújo Edângerly da Silva ◽  
Silva Apoena Urquiza da ◽  
Souza Eduarda Maria de ◽  
Mandu Vinícius da Costa ◽  
Beltrão Fabiana Augusta Santiago
Keyword(s):  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus

A busca constante por melhorias na qualidade de vida, saúde e bem-estar dos consumidores tem levado ao desenvolvimento de novos produtos pela indústria. O keffir é uma cultura de variedade de Lactobacillus e leveduras que atuam beneficamente modulando a microbiota intestinal. Devido a esta influência, o consumo de leite e seus derivados, têm sido crescentes uma vez que apresentam elevado valor nutricional. Tendo em vista, que a qualidade das bactérias coloniais pode interferir diretamente na saúde, o presente trabalho ver como objetivo analisar as características microbiológicas e físicoquímicas de dois tipos de iogurte tipo grego: um fermentado com Lactobacillus bulgaricus e Streptococcus thermophilus e o outro com Keffir. Para tanto, foi realizada a contagem de coliformes a 35 ºC e 45 ºC, de bolores e leveduras, e de bactérias láticas totais enquanto nas análises físico-químicas foram determinas o teor de PH e da acidez (g de ácido láctico/100g) e cor. Os resultados evidenciaram que o produto elaborado para as duas formulações todos atenderam aos padrões microbiológicos estabelecidos pela legislação, estando, portanto, aptos para o consumo. Da mesma forma que os parâmetros físico-químicos analisados nas formulações desenvolvidas também se encontraram dentro dos padrões estabelecidos pela legislação vigente. Dessa forma, foi possível elaborar iogurtes tipo grego com a utilização de keffir com padrões microbiológicos e físico-química semelhante aos iogurtes convencionais.

scholarly journals PELATIHAN PEMBUATAN YOGHURT DI KECAMATAN PEDURUNGAN KOTA SEMARANG

2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Farikha Maharani ◽  
Rosida Dwi Ayuningtyas
Keyword(s):  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus

Yoghurt merupakan produk hasil olahan susu yang mengalami fermentasi dengan menggunakan bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus yang baik untuk pencernaan dimana dapat mengurangi zat – zat beracun dalam tubuh. Proses Pembuatan Yoghurt dengan cara memanaskan susu yang akan difermentasi pada suhu 90C selama 15 – 30 menit, setelah itu susu didinginkan sampai suhunya mencapai 40C, untuk selanjutnya dikemas dalam botol atau tempat lainnya. Proses Kegiatan Pengabdian Kepada masyarakat dilakukan dengan cara Pra Pelatihan, Pelatihan pembuatan Yoghurt (Presentasi dan Demonstrasi), dan Pelatihan Tehnik Pengelolaan Usaha Yoghurt, dimana hasil yang didapat setelah Pelatihan ini yaitu peserta antusias dan paham cara pembuat Yoghurt, sehingga masyarakat dapat mengaplikasikan dan diharapkan dapat menjadi usaha bersama untuk meningkatkan kesejahteraan masyarakat terutama dilingkungan Kecamatan PedurunganKata Kunci : Pelatihan, Yoghurt, Tahapan Pengelolaan Usaha

scholarly journals Effects of Tea (Camellia sinensis) Phytochemicals on the Yoghurt Cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) During Development and Storage of Tea Fortified Yoghurts

2015 ◽  
Vol 4 (4) ◽  
pp. 59
Author(s):  
Simon Oduor Ochanda ◽  
John Kanyiri Wanyoko ◽  
Abdul Kiptoo Faraj ◽  
Christine Akoth Onyango ◽  
Henrik Kipngeno Ruto
Keyword(s):  
Developmental Stages ◽  
Setting Time ◽  
Streptococcus Thermophilus ◽  
Growth Patterns ◽  
Lactobacillus Bulgaricus ◽  
Mean Values ◽  
The Mean ◽  
And Storage ◽  
Mean Time ◽  
Sensory Tests

<p>Tea phytochemicals have been reported to exhibit potent antimicrobial activity. This current study reports the ability of <em>Streptococcus thermophilus</em> and <em>Lactobacillus</em> <em>bulgaricus</em> to grow, survive and multiply in the presence of tea phytochemicals during development and storage of tea fortified yoghurts. Two Kenyan tea varieties clone TRFK 6/8 (standard black quality tea) and clone TRFK 306/1 (newly developed purple leafed tea clone), were processed as aerated and non-aerated teas and used to develop tea fortified yoghurt. The teas were added at concentrations of 0, 1, 2 and 4 g in 250 mL volumes of milk (w/v) which was predetermined by sensory tests. The results showed that tea phytochemicals at the added ranges had no adverse effect on the growth of <em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophilus</em>; however, yoghurt setting time was prolonged at a mean time of 4.11, 5.22, 7.29 and 8.26 hrs respectively for tea concentrations of 0, 1, 2 and 4 g/250 mL milk. The mean microbial load for <em>Lactobacillus bulgaricus and Streptococcus thermophilus</em> in black, green and purple tea yoghurts were also inversely proportional to the concentration of the added teas. In the developmental stages of tea fortified yoghurts <em>Lactobacillus bulgaricus</em> range was 0.52-1.58 × 10<sup>7 </sup>CFU/mL while <em>Streptococcus thermophilus</em> range was 2.53-3.51 × 10<sup>9 </sup>CFU/mL, during storage the growth patterns were different between the cultures. The recorded mean values range for <em>Lactobacillus bulgaricus</em> was 2.79-4.35 × 10<sup>7 </sup>CFU/mL while <em>Streptococcus thermophilus</em> mean range was 2.57-3.47 × 10<sup>9</sup> CFU/mL Phytochemicals traced in the product had concentration values below 5 × 10<sup>2</sup><sup> </sup>µgmL<sup>-1</sup>. In conclusion, it was possible to develop probiotic tea fortified yoghurt containing tea phytochemicals with unlimited health benefits using different the different tea clones.</p>

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