scholarly journals Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Sirsak (Annona muricata Linn)

2020 ◽  
Vol 9 (2) ◽  
pp. 151
Author(s):  
I Wayan Agus Widyantara ◽  
Komang Ayu Nocianitri ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Analysis Of Variance ◽  
Block Design ◽  
Total Sugar ◽  
Annona Muricata ◽  
Total Acid ◽  
Fermentation Time ◽  
Acid Ph ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Sensory Tests

This research aims to identify the effect of fermentation time on the characteristics of soursop juice (Annona muricata Linn) probiotic drink as well as to determine the specific fermentation time that produces good characteristics of soursop juice probiotic drink. This study used a randomized block design (RBD) of one treatment factor with different periods of fermentation time that consist of 18 hours, 20 hours, 22 hours, 24 hours, and 26 hours. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed with analysis of variance (ANOVA) and if the treatment had a significant effect, then followed by the Duncan test. The results showed that the length of fermentation in soursop juice probiotic drink did not significantly affect the total LAB, total sugar, total acid, pH, and sensory tests. Fermentation time of 18 hours resulted the best characteristics of soursop juice probiotic drinks with an average total value of BAL 10,87 Log CFU / ml, total sugar 10,61%, total acid 1,37%, total sugar, pH 3,92, colour, aroma, and taste rather liked with rather acidic and rather sweet criteria and overall acceptance is rather liked. Keywords: fermentation time, soursop juice, probiotics.

scholarly journals Pengaruh Lama Fermentasi Terhadap Karakteristik Fermented Rice Drink Sebagai Minuman Probiotik Dengan Isolat Lactobacillus sp. F213

2020 ◽  
Vol 9 (2) ◽  
pp. 181
Author(s):  
Gusti Putu Adi Wira Kusuma ◽  
Komang Ayu Nocianitri ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Analysis Of Variance ◽  
Block Design ◽  
Total Sugar ◽  
Total Acidity ◽  
Fermentation Time ◽  
Sour Taste ◽  
Time Treatment ◽  
Randomized Block Design

This research aims to identify the effect of fermentation time on the characteristics of fermented rice drinks and to identify the proper fermentation time to produce fermented rice drink with the best characteristics. Fermentation of fermented rice drink used the Lactobacillus sp. F213 isolates. This research used a randomized block design (RBD) with fermentation time as treatment, namely 18, 20, 22, 24, and 26 hours. Each treatment was repeated 3 times resulting in 15 experimental units. The data were analyzed by analysis of variance (ANOVA) and if the treatment affected the variable, then proceed with the Duncan test. The results showed that the fermentation time had a significant effect on total LAB, total sugar, total acidity, pH, and sour taste score of fermented rice drink. The 22 hours fermentation time treatment produced the best characteristics of fermented rice drink, with the following criteria: total LAB 13,26 Log CFU/ml, total sugar 22, 35 %, total acidity 1,71 %, pH 3,99, the color and taste that sweet and rather sour were preferred, the aroma was rather preferred, and overall acceptance was preferred. Keywords: probiotic, fermented rice drink, Lactobacillus sp. F213.

scholarly journals PENGARUH KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK SARI BUAH TERUNG BELANDA TERFERMENTASI DENGAN LACTOBACILLUS RHAMNOSUS SKG34

2020 ◽  
Vol 9 (3) ◽  
pp. 251
Author(s):  
Netta Clarita Tampinongkol ◽  
Komang Ayu Nocianitri ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Sucrose Concentration ◽  
Block Design ◽  
Lactobacillus Rhamnosus ◽  
Sweet Taste ◽  
Total Sugar ◽  
Total Acid ◽  
Acid Ph ◽  
Randomized Block Design ◽  
Red Color ◽  
Solanum Betaceum

This research was conducted to determine the effects of sucrose concentration on characteristics of fermented tamarillo (Solanum betaceum Cav.) probiotic juice with L. rhamnosus SKG34. The Randomized Block Design was used with 5 treatment of sucrose concentration such as (0%, 3%, 6%, 9%, and 12%). The treatment was repeated 3 times so that were obtained 15 experimental units. Data were analyzed by ANOVA and DNMRT Test. The parameters observed included total LAB, total sugar, total acid, pH, and sensory acceptance of the resulting product were analyzed by a hedonic test on color, aroma, taste, and scoring test on color, as well as sourness and sweetness of the product, and overall acceptance. The results showed that the treatment of sucrose concentration on fermented tamarillo probiotic juice significantly affected the total LAB, total sugar, total acid, pH, color (score), taste (hedonic), sour taste and sweet taste (score), and overall acceptance, but no significant effect on color (hedonic) and aroma. The concentration of 9% sucrose produced the best characteristics of fermented tamarillo probiotic juice with total LAB 1.30 x 109 cfu/ml, total sugar 12.69%, total acid 3.08%, pH 3.61, the red color was preferred, the flavor slightly liked, the taste slightly sour and sweet was slightly preferred, and overall acceptance was preferred.

Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Terong Belanda (Solanum betaceum Cav ) Dengan Lactobacillus sp F213

2020 ◽  
Vol 9 (2) ◽  
pp. 170
Author(s):  
Gede Pracheta Febricia ◽  
Komang Ayu Nocianitri ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Experimental Method ◽  
Block Design ◽  
Total Sugar ◽  
Sensory Testing ◽  
Total Acid ◽  
Fermentation Time ◽  
Subjective Testing ◽  
Randomized Block Design ◽  
Lab Test ◽  
Solanum Betaceum

This research aims to identify the effect of fermentation time on the characteristics of tamarillo juice (Solanum betaceum Cav.) probiotic drinks with the addition of Lactobacillus sp F213 as well as to determine the best time of fermentation that produces the best characteristics of product. Descriptive experimental method design was used in the objective test (total LAB test, total sugar, total acid, pH) and randomized block design in subjective testing (sensory testing). This study uses a treatment that is fermentation time: (18 hours, 20 hours, 22 hours, 24 hours, and 26 hours). The treatment was repeated 3 times to produce 15 experimental units. The data results was described in tables and figures. The results showed treatment with 22 hours fermentation time produced with the best characteristics of the product, namely the total LAB value of 9.44 Log CFU / ml, total sugar 14,16%, total acid 1.50%, pH 4.32 with the preferred orange hedonic test, aroma which is rather liked, the taste scoring test with acidic criteria, and rather sweet and overall acceptance which is rather preferred Keywords: fermentation time, Lactobacillus sp F213, Probiotic drink, Tamarillo juice.

scholarly journals Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Sari Buah Sirsak (Annona muricata Linn) Terfermentasi Dengan Isolat Lactobacillus sp. F213

2020 ◽  
Vol 9 (2) ◽  
pp. 219
Author(s):  
A.A. Gd. Tryadi Pradipta ◽  
Komang Ayu Nocianitri ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Food Processing ◽  
Fruit Juice ◽  
Sucrose Concentration ◽  
Block Design ◽  
Sweet Taste ◽  
Total Sugar ◽  
Annona Muricata ◽  
Total Acid ◽  
Randomized Block Design ◽  
The Right

Lactobacillus sp. F213 (LbF213) is a lactic acid bacteria (LAB) that has the potential as a probiotic because it can provide health effects for those who consume it, so it is necessary to make efforts to increase the application of LbF213 in the field of food processing. This study aims to determine the effect of sucrose concentration on the characteristics of fermented soursop juice with LbF213 isolates and get the right concentration of sucrose to produce fermented soursop juice with the best characteristics. The experimental design used was Randomized Block Design with sucrose treatment of 0%, 3%, 6%, 9%, and 12%. Each treatment was repeated 3 times to obtain 15 experimental units. LAB total was analyzed descriptively and the other variables were analyzed by ANOVA and if there was an influence between treatments continued with Duncan test. The results showed that sucrose treatment affected total sugar, taste (hedonic), sour taste and sweet taste (score), overall acceptance (hedonic). The 6% sucrose treatment produced the best fermented soursop juice with a total LAB 1,27 x 1010 cfu/ml, total sugar 12.91%, total acid 1.57%, pH 3.83, color and aroma rather liked, with a slight taste sour and rather sweet liked, and overall acceptance liked. Keywords: fruit juice, lactobacillus sp. F213, sucrose concentration.

scholarly journals PENGARUH JENIS RAGI PADA FERMENTASI KAKAO TERHADAP KARAKTERISTIK CUKA KAKAO

2019 ◽  
Vol 8 (3) ◽  
pp. 323
Author(s):  
Nur Wienda Permata Wulandari ◽  
Dewa Gde Mayun Permana ◽  
Agus Selamet Duniaji
Keyword(s):  
Fermentation Process ◽  
Block Design ◽  
Total Sugar ◽  
Soluble Solids ◽  
Total Acid ◽  
Total Soluble Solids ◽  
Anova Test ◽  
Randomized Block Design

This research was aimed to determine the effect type of “ragi” on the fermentation process of cocoa and to determine type of “ragi” that can produce vinegar with the best characteristics. This research used Randomized Block Design (RBD) with four types treatment of “ragi”, these are: without the addition of “ragi”, addition of bread yeast, addition of “tape ragi”, and addition of combination “ragi”. “Ragi” additions were carried out as much as 1% in each treatment. This research was repeated three times, resulting in 12 experimental units. The data was analyzed with Anova test and continued with Duncan test if the treatment had a significant effect (P<0.05) on the observed variable. This research showed that the treatment fermentation addition of tape ragi was the best treatment with characteristic 5.05 pH, 0.88% total acid, 3.33% total soluble solids, 0.59% total sugar and 0% alcohol. Keyword: cocoa, ragi, vinegar, fermentation

scholarly journals Potensi Susu Kedelai Asam (Soygurt) Kaya Bioaktif Peptida Sebagai Antimikroba

2017 ◽  
Vol 14 (3) ◽  
Author(s):  
Dwi Eva Nirmagustina ◽  
Chandra Utami Wirawati
Keyword(s):  
Bioactive Compounds ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Total Acid ◽  
Fermentation Time ◽  
E Coli ◽  
Error Estimators ◽  
Inhibition Effect ◽  
Randomized Block Design ◽  
Number Of Cells

The research objective was to get the starter type and the fermentation time to produce soygurt that have a high peptide bioactive that functions as an antimicrobial. The study was conducted in a complete randomized block design with two replicates. The first factor is the starter types, which consists of 3 levels, 2 market starter (cimory and king yogurt) and 1 mixed starter. The second factor is the fermentation times, which consists of 3 levels, 9 hours, 12 hours, and 15 hours. The data obtained were analyzed by analysis of variance to get various error estimators and tests of significance by Duncan's test further to determine whether there is a difference between treatments. Two market starter (cimory and king yogurt) and 1 mixed starter did not produce peptide bioactive compounds . It is suspected microbes contained in the market starter cimory (S.thermophilus and L.delbrueckii ssp . Bulgaricus ), the market starter king yogurt (L.bulgaricus) and mixed starter (S.thermophilus and L.bulgaricus) did not produce peptide bioactive compounds. The inhibition effect of the test bacteria (E. coli and S. aureus) occurs due to the production of lactic acid and hydrogen peroxide during the fermentation process . The greatest inhibition shown by soygurt of the market starter cimory with a reduced number of cells in both types of test bacteria (E. coli and S. aureus) at 6 and 5 log cycles . Mixed starter has the lowest pH and the highest total acid than the marker starter cimory and king yoghurt. The starter types and the fermentation times were no significant effect on total dissolved solids of soygurt. The levels protein of soygurt, respectively 1.38 %, 1.48 %, and 1.68 (cimory, king yogurt, and mixed starter), while the fat content of soygurt 1.04%, 1.28 %, and 1.58% (cimory, mixed starter, king yoghurt) Keyword: soygurt, peptide bioactive, antimicrobe

scholarly journals KARAKTERISTIK SARI BUAH SALAK VARIETAS NANGKA (Salacca zalacca Var. ambonesnsis) PADA PENAMBAHAN JENIS DAN KONSENTRASI PENSTABIL

2019 ◽  
Vol 7 (1) ◽  
pp. 98
Author(s):  
Yohannes Eko Putra Simanullang ◽  
Ida Bagus Wayan Gunam ◽  
Ni Made Wartini
Keyword(s):  
Block Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Total Acid ◽  
Dissolved Solids ◽  
Arabic Gum ◽  
Main Research ◽  
Randomized Block Design ◽  
Stabilizer Concentration ◽  
Two Factors

The purpose of this study is to determine the type and concentration of stabilizers used in the functional drinks of salak juice and determine the type and concentration of stabilizers to produce the best characteristic salak juice. The main research aims to determine the type and concentration of stabilizers that product of salak juice. Primary research carried out by using a randomized block design (RBD) consisting of two factors The stabilizers used in this reseach that CMC, arabic gum, and gelatin. Concentration of the stabilizers used was 0.10%, 0.15%, 0.20% and 0.25%. The results showed that the type of stabilizers, concentration of stabilizers and interaction affected on the characteristics of functional fruit salak juice. The type and stabilizer concentration had an effect on total dissolved solids, viscosity, total sugar, stability, color scoring test, taste scoring test, aroma scoring test, and overall acceptance, but did not affect pH and total acid. The CMC stabilizer with a concentration of 0.25% is the best treatment for producing salak juice with characteristics of pH 4.12, total dissolved solids 13.60oBrix, total acid 0.58%, viscosity 32.0cP, total sugar 2.45%, stability with absorbance 0.580A, the color scoring rate was 3.85 (transparan yellow-pale yellow), the scoring rate was 3.80 (normal-specific), the level of aroma was 3.70 (normal-specific) and the level of overall accepted was 3.70 (normal – like). Keywords : Salak  juice, Stabilizers, Concentration , CMC, gelatin, gum arab

scholarly journals Pengaruh Penambahan Ragi Tape dan Waktu Fermentasi Hasil Samping Cairan Pulpa terhadap Karakteristik Mutu Cuka Kakao (Theobroma cacao L.)

2020 ◽  
Vol 8 (2) ◽  
pp. 177
Author(s):  
Ida Bagus Gede Awidyanata ◽  
G.P Ganda Putra ◽  
Luh Putu Wrasiati
Keyword(s):  
Acetic Acid ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Alcohol Content ◽  
Dissolved Solids ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Acid Ph ◽  
Cocoa Bean Fermentation

The aim of this study was to determine the effect of adding ragi tape and the time of natural fermentation of the pulp byproducts of the fermented cocoa beans on the characteristics of the quality of cocoa vinegar and determining the addition of tape yeast and the natural fermentation time of the best pulp fluid for cocoa vinegar production. The experiments in this study used a randomized block design with two factors. The first factor is the addition of yeast tape consisting of 5 levels, namely without the addition of yeast tape (control), the addition of yeast tape 0.05% (w / v), 0.10% (w / v), 0.15% (w / v), 0.20% (w / v), the second factor is the fermentation time consisting of 6 levels, namely 5, 10, 15, 20, 25, 30 days. Treatment The addition of tape yeast has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, has no significant effect on alcohol content in the fermented vinegar from the pulp fluid which is the by-product of cocoa bean fermentation. The length of fermentation treatment has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, alcohol. The interaction between the two treatments had no significant effect on acetic acid, pH, total dissolved solids, alcohol content, and significant effect on total sugar in fermented cocoa vinegar products. The best treatment was obtained from the addition of 0.15% (w / v) yeast tape and 30 days fermentation time which produced cacao vinegar with acetic acid content of 2.40%, pH 3.37, total dissolved solids 4.25 obrix, total sugar 0.03%, and 0.00% alcohol. Keywords  : vinegar fermentasion, ragi tape, time of fermentation

scholarly journals Pengaruh Perbedaan Proses Fermentasi Terhadap Karakteristik Fisik dan Kimia Kecap Ikan Sepat Siam (Trichogaster pectoralis)

2018 ◽  
Vol 7 (1) ◽  
pp. 36-48
Author(s):  
Suci Indah Sari ◽  
Indah Widiastuti ◽  
Shanti Dwita Lestari
Keyword(s):  
Protein Content ◽  
Research Method ◽  
Block Design ◽  
Ash Content ◽  
Fish Sauce ◽  
Fermentation Time ◽  
Fermentation Processes ◽  
Randomized Block Design ◽  
Treatment Factor ◽  
Effect On Yield

The purpose of the research was to know physic and chemical characteristics of siamese gouramy fish sauce using three different fermentation processes. This research method used a faktorial randomized block design (FRBD) with two treatment factor and done with three replications. The factor treatment were consists of a type of fermentation (spontaneous, pedioccus halophilus, enzyme papain) and fermentation time (30. 60. 90 day). This research shows that the different of fermentation type and fermentation time had significant effect on yield, pH, ash content, protein content, tvb and interaction between fermentation type and fermentation time had significant effect on chrome. The best product is papain enzyme addition and long fermentation during 90 days that produce the product had yield (58.8%), pH (6.04), ash content (23.82%), protein content (2.46 mg/mL), tvb (94.58 mg/100mg), viskositas (0.65 dPas), lightness (26.6), chrome (2.17), and hue (41)

scholarly journals Pengaruh Pemangkasan Tajuk Terhadap Produktivitas dan Mutu Buah Jeruk Keprok Pulung (Effect of Pruning Canopy on Productivity and Fruit Quality of Mandarin cv Pulung)

2020 ◽  
Vol 29 (2) ◽  
pp. 199
Author(s):  
Agus Sugiyatno ◽  
NFN Yenni ◽  
Buyung Al Fanshuri
Keyword(s):  
Water Content ◽  
Fruit Quality ◽  
Maintenance Treatment ◽  
Block Design ◽  
Total Sugar ◽  
Total Acid ◽  
Randomized Block Design ◽  
The Mean ◽  
Fruit Diameter

<p>Pemangkasan merupakan tindakan dalam budidaya tanaman yang berperan penting dalam mengatur percabangan tanaman. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemangkasan tajuk tanaman terhadap produktivitas dan mutu buah jeruk keprok Pulung. Penelitian dilaksanakan pada bulan Agustus 2015 – Agustus 2016 di Kebun Percobaan (KP) Tlekung Balai Penelitian Tanaman Jeruk dan Buah Subtropika (Balitjestro) pada tanaman jeruk keprok Pulung berumur 6 tahun. Penelitian berdasarkan Rancang Acak Kelompok (RAK) dengan lima perlakuan, yaitu pemangkasan pemeliharaan (P), pemangkasan bentuk V (V), pemangkasan lorong (L), pemangkasan samping (S), dan tidak dipangkas (K). Setiap perlakuan diulang lima kali dengan sembilan unit tanaman per ulangan. Hasil penelitian menunjukkan bahwa jumlah bunga tertinggi diperoleh pada perlakuan pemangkasan bentuk V (V), yaitu 85,30%, jumlah buah tertinggi pada perlakuan pemangkasan bentuk V (V) dan perlakuan pemangkasan samping (S) masing-masing sebesar 208,8 buah/pohon dan 201 buah/pohon. Rerata diameter dan bobot buah tertinggi diperoleh pada perlakuan pemangkasan pemeliharaan (P), yaitu 66,20 mm dan 143,75 g. Dari hasil analisis buah jeruk, total gula tertinggi (7,5%) dan total asam terendah (1,79%) diperoleh pada tanaman yang diperlakukan pemangkasan samping (S), sedangkan total karotenoid tertinggi (10,63 µg/g) terdapat pada tanaman yang diperlakukan pemangkasan lorong (L) dan kadar air yang tertinggi sebesar 90,08% dimiliki oleh tanaman kontrol (tanpa pemangkasan). Perlakuan pemangkasan samping (S) dapat direkomendasikan untuk diterapkan di petani karena menghasilkan jumlah buah yang tinggi dengan rasa yang manis.</p><p><strong>Keywords</strong></p><p>Jeruk; Kanopi; Pemangkasan; Produktifitas; Mutu buah</p><p><strong>Abstract</strong></p><p>Pruning plays an important role in regulating branching of fruit plants. This research was aimed to examine the effect of canopy pruning on productivity and fruit quality of mandarin cv Pulung. The study was conducted at the Experimental Farm Tlekung ICSFRI on 6 year old tree of mandarin cv. Pulung. The observation was carried out from August 2015 until August 2016. The study was analyzed by using a Randomized Block Design (RBD) with five treatments and five replicates. The treatments were consisted of pruning for maintenance (P), V shape pruning (V), alley shape pruning (L), side pruning (S), and unpruning (K). The results indicate that the highest number of flowers is shown by V shape pruning treatment (V) i.e. 85.30%, the highest number of fruits is performed by V shape pruning treatment (V) and side pruning treatment (S), with the average of 208.8 and 201 fruits per tree. The mean fruit diameter and weight is the highest in pruning for maintenance treatment (P), i.e. 66.20 mm and 143.75 g, respectively. The highest total sugar (7.5%) and lowest total acid (1.79%) were obtained in the side pruning treatment (S), while the highest total caratenoid (10.63 µg / g) was found in the alley pruning treatment (L) and the highest water content of 90.08% is owned by the control (unpruning). Results of the study suggest that side pruning treatment (S) can be recommended as the best pruning practice to farmers since it may produce highest number of fruits and sweetest taste.</p>

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