scholarly journals KUALITAS SILASE DAUN GAMAL DENGAN PENAMBAHAN MOLASES SEBAGAI ZAT ADITIF

2017 ◽  
Vol 7 (2) ◽  
Author(s):  
Ervi Herawati ◽  
Mega Royani
Keyword(s):  
Lactic Acid ◽  
Animal Feed ◽  
Ph Value ◽  
Gliricidia Sepium ◽  
Feed Material ◽  
Randomized Design ◽  
Coumarin Compound ◽  
Optimal Quality ◽  
Acid Percentage

AbstrakGamal adalah tanaman leguminosa pohon yang dapat tumbuh dengan cepat namun pemanfaatannya sebagai bahan pakan ternak memiliki palatabilitas yang rendah akibat bau dan rasanya yang menyengat dan pahit, berasal dari senyawa kumarin, sehingga kurang disukai oleh ternak. Salah satu alternatif yang dapat digunakan untuk menghilangkan zat antinutrisi tersebut yaitu dengan cara dibuat silase. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan molasses terhadap kualitas silase pada daun gamal terfermentasi yang memberikan hasil silase terbaik. Uji kualitas yang diukur adalah pH, persentase asam laktat, dan kadar amonia. Metode penelitian yang digunakan adalah metode eksperimental dengan metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuannya terdiri dari penambahan molasses pada daun gamal yaitu P1=1%, P2=2%, P3=3%, P4=4%, dan P5=5%. Hasil pengujian menunjukkan bahwa kualitas silase daun gamal yang optimal didapat pada perlakuan 4 (P4=4% molasses) yang menghasilkan rata-rata nilai pH sebesar 4,18, persentase asam laktat 1,143%, dan kadar NH3 sebesar 6,06 mM. Kata kunci: asam laktat, gamal, molases, NH3, pH. AbstractGliricidia sepium is a leguminous tree that grows rapidly but its use as animal feed material has low palatability due to its stinky smell and bitter taste, caused by coumarin compound, hence it is less favored by livestock. One alternative way to remove this compound is by making silage. This study was aimed to determine the effect of adding molasses to the quality of silage on fermented Gliricidia sepium leaves to obtain the best silage result. Quality tests measured include pH, lactic acid percentage, and ammonia levels. Method used was experimental Completely Randomized Design with 5 treatments and 4 replications. The treatment consisted of the addition of molasses on the Gliricidia sepium leaf, P1 = 1%, P2 = 2%, P3 = 3%, P4 = 4%, and P5 = 5%. Results showed that the optimal quality of Gliricidia sepium leaf silage was obtained from P4 (4% molasses) which resulted in average pH value of 4.18, lactic acid percentage 1.143%, and NH3 level of 6.06 mM.Keywords: lactic acid, Gliricidia sepium, molasses, NH3, pH.

scholarly journals Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

BUANA SAINS ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 49-56
Author(s):  
Eka Fitasari ◽  
Budi Santosa
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Animal Feed ◽  
High Energy ◽  
Microbial Culture ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

scholarly journals KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA

ZOOTEC ◽  
2019 ◽  
Vol 40 (1) ◽  
pp. 124
Author(s):  
Agnes C. Korengkeng ◽  
A. Yelnetty ◽  
Rahmawati Hadju ◽  
M. Tamasoleng
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Modified Starch ◽  
Dioscorea Alata ◽  
Microbial Quality ◽  
Randomized Design ◽  
Completely Randomized Design

THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt.  Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4%  modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions   each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means.  It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased.  The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added.  It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%.  Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Total

scholarly journals Karakteristik Dangke Susu Kerbau dengan Penambahan Crude Papain Kering

2019 ◽  
Vol 38 (3) ◽  
pp. 345
Author(s):  
Sulmiyati Sulmiyati ◽  
Nur Saidah Said
Keyword(s):  
Lactic Acid ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Limited Information ◽  
South Sulawesi ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Ph Range ◽  
Acid Percentage

Dangke is traditional food from Enrekang, South Sulawesi, which is made from coagulated  buffalo milk or cow milk protein by using crude papain.  There is limited information about characteristics of dangke from buffalo milk than those from cow milk. The characteristics of dangke is affected by the addition of crude papain. This study was aimed to explore the effect of crude papain addition to curd dangke production,  percentage of whey and taste of dangke from buffalo milk. This study was conducted by using complete randomized design with 4 treatments and 5 repetitions. Treatments consist of the addition of crude papain in different concentration:  0.5%;  1%;  1.5% and 2.0%.  This study howed that curd dangke production range was 41.38- 52.20; pH range was 6.92- 6.96; lactic acid percentage range is 0.15-0.70;  curd dangke's colour range was 1.35 (white)- 1.50 (white);  smell range was 2.50 (mild dangke' smell)- 3.55 (mild dangke' smell);  taste range was 2.10 (bitter)- 4.60 (not bitter) and preference level range was 2.00 (dislike)- 3.90 (like). This study revealed that the best quality of dangke from buffalo milk was derived from treatments with addition of 1% crude papain. Physicochemistry characteristics from our dangke: curd dangke production was 43.94%;  whey percentage was 51.14;  pH was 6.96;  lactic acid percentage was 0.15.  Organoleptic characteristics: curd dangke's colour was 1.45 (white), smell was 2.55 (mild dangke' smell), taste was 4.10 (slightly bitter)  and preference level was 3.55 (like).

scholarly journals THE EFFECT OF DIFFERENT KIND OF CITRUS ON THE QUALITY OF JELAWAT FISH (Leptobarbus hoevenii) NANIURA

2019 ◽  
Vol 47 (2) ◽  
pp. 165
Author(s):  
Christine Natalia Hutapea ◽  
Tjipto Leksono ◽  
N Ira Sari
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Water Holding Capacity ◽  
Plate Number ◽  
Randomized Design ◽  
Yellow Orange ◽  
Water Holding ◽  
Orange Color

This study aimed to know the effect of the using of different citrus on the quality of hoven's carp fish naniura and to determine the other kind of citrus to substitute the jungga (Citrus jambhiri) in naniura processing. The research method used was experimental composed as a non-factorial completely randomized design (CRD). The treatment conducted was the using of different kinds of citrus (jungga, lime, lemon) in the processing of naniura. The results showed that the different citrus used was significantly affecting the organoleptic values (appearance, odor, taste, and texture), pH, water holding capacity, total plate number of bacteria, and a total of lactic acid bacteria. The best treatment is the use of lime (Citrus aurantifolia) with the characteristics of the appearance yellow-orange color, quite bright, and not pale; the odor was not smelling fishy but smelling characteristically naniura; the taste was sour and spicy, and the texture was soft and not hard. Naniura used of lime has a pH value of 4.8, water holding capacity 53.2, total plate number 3.6 x 103 Cfu/g, and lactic acid bacteria 4.3 x 105 Cfu/g

scholarly journals Karakteristik Yoghurt Kacang Hijau dengan Penambahan Ekstrak Daun Kelor (Moringa oliefera)

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Intan Kusumaningrum ◽  
Sri Rejeki Retna Pertiwi ◽  
Deti Nirmala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Ph Value ◽  
Fat Content ◽  
Treatment Level ◽  
Acid Ph ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves.  This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and  10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory  ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.

scholarly journals PENGARUH LAMA ENSILASE TERHADAP KUALITAS FRAKSI SERAT KASAR SILASE LIMBAH PUCUK TEBU (Saccharum officinarum) YANG DIINOKULASI DENGAN BAKTERI ASAM LAKTAT TERSELEKSI

2016 ◽  
Vol 13 (1) ◽  
pp. 85
Author(s):  
A. Fariani ◽  
S. Akhadiarto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Animal Feed ◽  
Saccharum Officinarum ◽  
Fiber Fraction ◽  
Silage Fermentation ◽  
Randomized Design ◽  
Fermentation Quality ◽  
Completely Randomized Design

Tujuan penelitian ini adalah untuk mengetahui pengaruh lama ensilase terhadap kualitas fraksi serat kasar silase limbah pucuk tebu (Saccharum officinarum) yang diinokulasi dengan bakteri asam laktat yang dipilih. Penelitian ini dilakukan dalam dua Tahap. Tahap pertama adalah pengayakan dan seleksi bakteri asam laktat dari pucuk tebu dan tahap kedua adalah pembuatan silase pucuk tebu dengan bakteri asam laktat hasil penelitian tahap pertama. Penelitian dilakukan di laboratorium Nutrisi dan Makanan Ternak Fakultas Pertanian Universitas Sriwijaya, Palembang. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan : P1 (lama fermentasi 7 hari), P2 (lama fermentasi 14 hari), P3 (lama fermentasi 21 hari), dan P4 (lama fermentasi 28 hari). Parameter yang diamati adalah NDF, ADF, selulosa, lignin, pHsilase dan populasi bakteri asam laktat. Hasil penelitian menunjukkan, perlakuan yang memberikan pengaruh signifikan pada NDF (P1 66.90%, P2 70.79%, P3 70.83% and P4 69.26%) dan ADF (P1 62.78%, P2 63.41%, P3 63.58% and P4 66.94%, sedangkan untuk selulosa, lignin, dan pH silase adalah non signifikan. Disimpulkan bahwa inokulasi bakteri asam laktat terseleksi dapat meningkatkan kualitas fermentasi silase pucuk tebu dan waktu ensilase dapat dipercepat dari 21 hari menjadi 7 hari. kata kunci : lama ensilase, kualitas fraksi serat kasar, inokulasi, bakteri asam laktat. AbstractThe objective of this research was to know the effect of ensilage time on fiber fraction quality of sugarcane top (Saccharum officinarum) inoculated with selected lactic acid bacteria. This research was conducted in two stage. First stage was lactic acid bacteria isolated from sugarcane top and second sugarcane top ensilage with selected lacticacid bacteria. There were held on Animal feed and Nutritive Laboratory Faculty of Agriculture, Sriwijaya University. This research used Completely Randomized Design with 4 treatments and 4 replications: P1 (7 days ensilage), P2 (14 days ensilage), P3 (21 days ensilage), P4 (28 days ensilage). Observed parameters were NDF, ADF,cellulose, lignin, pH silage and population lactic acid bacteria. The result showed that treatment gave significant effect on NDF (P1 66.90%, P2 70.79%, P3 70.83% and P4 69.26%) and ADF (P1 62.78%, P2 63.41%, P3 63.58% and P4 66.94%, however cellulose, lignin and pH silage were non significant. In conclution, selected lactic acidbacteria could improved silage fermentation quality of sugarcane top and ensilage time were improved from 21 days to 7 days. key Words: Ensilage time, fiber fraction quality, inoculant, lactic acid bactery

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals The effect of rice types on chao properties during fermentation

2021 ◽  
pp. 83-90
Author(s):  
Meysi Azkiyah ◽  
Amran Laga ◽  
Meta Mahendradatta ◽  
Riku Shimomura
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Average Score ◽  
Test Results ◽  
Red Rice ◽  
Processing Technologies ◽  
Fermented Fish ◽  
White Rice ◽  
Side Dish

Chao is a typical Indonesian dish from Pangkep Regency that is relatively unknown to the general public. Chao is made from fermented fish, which is subsequently fermented with rice. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. Pangkep communities typically use chao as a seasoning, condiment ingredient, or as a side dish. Due to the product's attractive features, which resemble stale food, make it less appealing to consumers. It necessitates innovation and processing technologies in order to improve the quality of Chao products. This research this study aimed to find out the effect of rice variations including white rice, red rice and black rice on the characteristics of Shrimp Chao during fermentation. The testing parameters in this study were total Lactic Acid Bacteria (LAB), total lactic acid, pH, and organoleptic. The highest LAB growth was found in the red rice that is 7.67 log cfu/g with the lowest pH value of 6.02 and the highest lactic acid content (1.8%). The best organoleptic test results own by white rice-based shrimp chao with preference average score of 3.85 and red rice 3.78 which imply “like” in organoleptic scale scoring.

scholarly journals Effects of chemical preservative and pressing of ensiled sugar-beet pulp on the quality of fermentation process

2011 ◽  
Vol 50 (No. 12) ◽  
pp. 553-560 ◽  
Author(s):  
P. Doležal ◽  
V. Pyrochta ◽  
J. Doležal
Keyword(s):  
Lactic Acid ◽  
Sugar Beet ◽  
Dry Matter ◽  
Fermentation Process ◽  
Ph Value ◽  
Sugar Beet Pulp ◽  
Dry Matter Content ◽  
Chemical Preservative ◽  
Beet Pulp

This study deals with effects of pressing of ensiled sugar-beet pulp and of application of a chemical preservative on the quality of fermentation process. The experimental silages had a better sensory evaluation than the control ones. In silages treated chemically with a mixture of acids, statistically significantly (P &lt; 0.01) higher dry matter content, lowest pH value, the value of lactic acid and the lowest content of all acids in dry matter were found after 180 days of storage from the beginning of the experiment. The statistically significantly (P &lt; 0.01) highest lactic acid content (43.39 &plusmn; 1.25 g/kg DM) was determined in the control pressed silage. The highest LA/VFA ratio (1.40 &plusmn; 0.18) was calculated for non-pressed experimental silage (D &ndash; 3 l/t of KEM). As compared with untreated control the highest percentage (P &lt; 0.01) of lactic acid and of all fermentation acids was found out in silage D treated with 3 l/t of KEM (58.18 &plusmn; 0.47 g/kg DM). Undesirable butyric and propionic acids were not found in chemically treated silage samples (C, D, E, F). However, the highest (P &lt; 0.01) contents of butyric acid (26.37 &plusmn; 0.91 g/DM) and propionic acid (4.58 &plusmn; 0.78 g/DM) were measured in untreated non-pressed silage samples (B). The highest (P &lt; 0.01) contents of acetic acid and ethanol were found in control silage samples. The quality of these silages was evaluated as very low. &nbsp;

scholarly journals The Physical of Biscuit Complete Ration Based on Hymenacne Acutigluma Supplemented with Different Legumes

2018 ◽  
Vol 68 ◽  
pp. 01021
Author(s):  
Riswandi ◽  
Basuni Hamzah ◽  
Agus Wijaya ◽  
Arfan Abrar ◽  
S Agus ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Water Absorption ◽  
Water Content ◽  
Animal Feed ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to study the effects of supplementation different legumes on the physical quality of biscuit complete ration based on hymenacne acutigluma. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 2 months. A completely randomized design with four treatments and four replicates was used in this study. Each treatments were P0= 70% kumpai grass + 30% concentrate + 0% legume, P1= 55% kumpai grass + 7.5% lamtoro leaves + 7.5% water mimmosa + 30% concentrate, P2= 55% kumpai grass + 7.5% acacia leaves + 30% concentrate, and P3= 55% kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were water content, density, average collision endurance, specific gravity and water absorption. The result indicated that The adding of different legumes in the ration significantly (P<0.05) affected the specific gravity and water absorption, but no significant effect on density, average collision endurance. Duncan Multirange Range Test showed that treatment of control (P0) had the highest of water absorption (264.56%). The highest content of water gravity was obtained in the treatment of adding lamtoro, acacia and water mimmosa (P3), namely 0.9 g/ml water gravity. The conclusion of this study is the addition of different legumes in kumpai grass-based diets can improve the physical quality of the complete ration biscuit. The addition of lamtoro leaves, water mimosa and acacia at the level of 5%, gave the best result in specific gravity and water absorption.

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