scholarly journals Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Pikel Cabai Pimiento (Capsicum chinense)

2021 ◽  
Vol 10 (2) ◽  
pp. 293
Author(s):  
Amelia Mardhatillah ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Total Dissolved Solids ◽  
Capsicum Chinense ◽  
Total Acid ◽  
Fermentation Time ◽  
Randomized Design ◽  
Effect Concentration ◽  
Two Factors ◽  
Completely Randomized Design

The research was conducted for the purpose of know the effect concentration of salt and fermentation time against the characteristic of pimiento pickle. The design used in this research was completely randomized design (RAL) factorials pattern, consisting of two factors .The first was the concentration of salt with concentration of 3 % , 6 % , and 9 % .The second factor was time consisting of two and three weeks .The whole treatment repeated three times to obtain 18 unit experiment .The data was analyzed with duncan test. The results of the study showed that the treatment of salt with 6 % concentration with 3 weeks fermentation was capable of producing pimento pickle with the best characteristic total criteria of  lactic acid bacteria 4.8x10-6 CFU/ ml, pH 4.89, total acid 0.576 % and total dissolved solids 9.670 Brix.

scholarly journals Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi

2018 ◽  
Vol 10 (2) ◽  
pp. 1-5
Author(s):  
Murna Muzaifa ◽  
Ryan Moulana ◽  
Yuliani Aisyah ◽  
Zainuddin Zainuddin ◽  
Faidha Rahmi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Sugar Content ◽  
Fermented Food ◽  
Total Acid ◽  
Total Sugars ◽  
Randomized Design ◽  
Microbiological Characteristics ◽  
Completely Randomized Design

Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.

scholarly journals Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda

2013 ◽  
Vol 13 (2) ◽  
pp. 31-35
Author(s):  
Yusdar Zakaria ◽  
Yurliasni Yurliasni ◽  
Mira Delima ◽  
Ely Diana
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Ph Value ◽  
Acid Value ◽  
Fresh Milk ◽  
Randomized Design ◽  
Significant Difference ◽  
Two Factors ◽  
Completely Randomized Design

Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentageABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bacteria in yogurt and its pH value and Lactic Acid value.  Factorial Completely Randomized Design with two factors and three replications was applied.  The A factor was the milk types that were a1 = Powder Milk, a2 = Fresh Milk and a3 = UHT milk.  The B factor was the percentages of Lactobacillus casei  (b1 = 5% and b2 = 10%).  Parameters observed were the level of lactic acid, the pH value of yogurt and the amount of lactic acid bacteria.  The result showed  significantly difference (P0.01) from the use of milk types and Lactobacillus casei percentages on the lactic acid level, and there are no interaction between factors.  There was also significant different (P0.01) showed from pH value and an interaction between both factors was presented.  In addition there was significant difference (P0.05) showed by the amount of lactic acid bacteria, and an interaction between both factors was also existed.  The research concluded that the higher the percentage of starter, the higher the level of lactic acid and the amount of lactic acid bacteria of yogurt that made from all milk types.  On the contrary, the higher the percentage of starter, the lower the pH value of yogurt.

scholarly journals Pengaruh Konsentrasi Kultur dan Prebiotik Ubi Jalar terhadap Sifat Sari Jagung Manis Probiotik

2017 ◽  
Vol 37 (2) ◽  
pp. 165 ◽  
Author(s):  
Nur Aini ◽  
Vincentius Prihananto ◽  
Gunawan Wijonarko ◽  
Arimah Arimah ◽  
Muhammad Syaifudin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Sweet Corn ◽  
Total Dissolved Solids ◽  
Treatment Combination ◽  
Total Acid ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Potato Extract

Sweet corn extract with the addition of lactic acid bacteria can improve its function as probiotic drinks. Sweet potato as a prebiotic is expected to increase the activity of lactic acid bacteria probiotic sweet corn extract. The use of culture in the making of sweet corn extract probiotics will affect the character of the product. The purpose of this study were: (1) to study the effect of culture concentration on characteristics of probiotic sweet corn extract; (2) to study the effect of red sweet potato extract on characteristics of probiotic sweet corn extract; and (3) to determine the best treatment combination between the culture and the concentration of red sweet potato extract in the production of probiotic sweet corn extract; and comparing commercial in the market. Research using a completely randomized design (CRD) with research factor is the concentration of the culture (2, 3, 4, and 5 %) and red sweet potato extract (5, 10, 15, 20 and 25 %). The results showed that the more the concentration of the culture is added, the number of lactic acid bacteria, total acid and viscosity increase; while pH, total dissolved solids, fat and protein concentration decreased. The more sweet potato extract is added, the total dissolved solids and viscosity increased; while the levels of protein and fat decreases. The best treatment combination was at a concentration of 4 % culture and 15 % sweet potato extract. The products have a pH of 3.88, a viscosity of 261.5 cP, lactic acid levels of 0.87 %, 0.05 % fat content, total dissolved solids 19.10 oBrix, and 3.23 % of total protein. Yoghurt is compliant SNI standard yoghurt, except for protein content was lower at 3.23 (SNI according to at least 3.5). ABSTRAKSari jagung manis dengan penambahan bakteri asam laktat dapat meningkatkan fungsinya sebagai minuman probiotik. Ubi jalar sebagai prebiotik diharapkan meningkatkan aktivitas bakteri asam laktat pada sari jagung manis probiotik. Penggunaan kultur pada pembuatan sari jagung manis probiotik akan mempengaruhi karakter produk. Tujuan penelitian ini adalah: (1) mempelajari pengaruh konsentrasi kultur terhadap sifat jagung manis probiotik; (2) mempelajari pengaruh penambahan ekstrak ubi jalar merah terhadap sifat sari jagung manis probiotik; dan (3) menentukan kombinasi perlakuan terbaik antara konsentrasi kultur dan ekstrak ubi jalar merah dalam pembuatan sari jagung manis probiotik dan membandingkan dengan yoghurt komersial yang telah beredar di pasaran. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan faktor penelitian adalah konsentrasi  kultur (2, 3, 4, dan 5 %) dan ekstrak ubi jalar merah (5, 10, 15, 20 dan 25 %). Hasil penelitian menunjukkan bahwa semakin banyak konsentrasi kultur yang ditambahkan pada pembuatan sari jagung manis probiotik maka jumlah bakteri asam laktat, total asam dan viskositas semakin meningkat; sedangkan pH, total padatan terlarut, kadar lemak dan protein semakin menurun. Semakin banyak ekstrak ubi jalar merah yang ditambahkan pada pembuatan sari jagung manis probiotik maka total padatan terlarut dan viskositas semakin meningkat; sedangkan kadar protein dan lemak semakin menurun. Kombinasi perlakuan paling baik untuk pembuatan sari jagung manis probiotik adalah pada konsentrasi 4 % kultur dan 15 % ekstrak ubi jalar. Produk  memiliki pH 3,88, viskositas 261,5 cP, kadar asam laktat 0,87 %, kadar lemak 0,05 %, total padatan terlarut 19,10 oBrix, dan protein total 3,23 %. Yoghurt ini sudah memenuhi standar SNI yoghurt, kecuali kadar protein yang masih lebih rendah yaitu 3,23 (menurut SNI minimal 3,5).

scholarly journals Pengaruh Lama Fermentasi terhadap Total Asam, Total Bakteri Asam Laktat dan Warna Kefir Belimbing Manis (Averrhoa carambola)

2021 ◽  
Vol 21 (2) ◽  
pp. 113
Author(s):  
Sri Mulyani ◽  
Kusuma Melati Faizun Sunarko ◽  
Bhakti Etza Setiani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Total Acid ◽  
Fermentation Time ◽  
A Value ◽  
Star Fruit ◽  
Randomized Design ◽  
L Value ◽  
Experimental Treatments ◽  
Water Kefir

Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap total asam, total bakteri asam laktat dan warna L*a*b* dari water kefir buah belimbing manis. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL), dengan 4 perlakuan dan 5 kali ulangan. Perlakuan yang  diteliti   adalah  variasi  lama  fermentasi  yaitu  12  jam  (t1),  24  jam  (t2),  36  jam  (t3),  dan  48  jam  (t4). Water kefir dibuat dari belimbing manis dengan menggunakan grain water kefir sebanyak 5%, sukrosa sebanyak 8%(b/v). Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda memberikan pengaruh nyata terhadap total asam, total bakteri asam laktat, nilai L* warna dan nilai a* warna serta tidak berpengaruh secara nyata (p>0,05) pada nilai b* warna. Semakin lama fermentasi dapat  meningkatkan total asam, total bakteri asam laktat, nilai L* warna serta menurunkan nilai a* warna.Kata kunci: Bakteri asam laktat; belimbing manis; water kefirFermentation Time Effect on Total Acid, Total Lactic acid Bacteria Color of Star Fruit Water KefirABSTRACTThis study aims to determine the effect of fermentation time on total acid, total lactic acid bacteria and color lab of sweet star fruit water kefir. The research design used was a completely randomized design (CRD), with 4 treatments and 5 replications. The experimental treatments were variation of fermentation time of 12 hours (t1), 24 hours (t2),36 hours (t3), and 48 hours (t4).  Water kefir is made from sweet starfruit using 5% water kefir grains and 8% sucrose. The results showed that different fermentation time had a significant effect on total acid, total lactic acid bacteria, color L* value and color a* value and had no significant effect (p.0,05) on color b* values. The longer the fermentation will increase the total acid, the total lactic acid bacteria, the L* color value and decrease the a* color value.Keywords: Lactic acid bacteria; star fruit; water kefir

scholarly journals Effect of kweni mango juice addition and percentage of carboxymethyl cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt

2021 ◽  
Vol 332 ◽  
pp. 08002
Author(s):  
Putri Tasya Nurhaliza ◽  
Linda Masniary Lubis ◽  
Zulkifli Lubis
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Vitamin C ◽  
Carboxymethyl Cellulose ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Mango Juice

This research was conducted to determine the effect of kweni mango juice addition and percentage of Carboxymethyl Cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt. The research used completely randomized design with two factors, i.e the addition of kweni mango juice (12.5%, 15.0%, 17.5%) and percentage of Carboxymethyl Cellulose (CMC) (0.3%, 0.5%, 0.7%). The results showed that kweni mango juice addition and percentage of Carboxymethyl Cellulose (CMC) had highly significant effect on ash content, vitamin C content, total lactic acid bacteria, and viscosity. The addition of kweni mango of 17.5% and 0.7% of Carboxymethyl Cellulose was the best treatment, based on the parameters of ash content, vitamin C content, total lactic acid bacteria, and viscosity. The antioxidant activity of fruitghurt with the best physicochemical characteristics was analyzed. The results showed that it was 75.15 µg/mL.

scholarly journals FERMENTATION OF WHEY WASTE AS ORGANIC LIQUID FERTILIZER "PUCAFU"

2017 ◽  
Vol 2 (2) ◽  
pp. 7-13
Author(s):  
Muhammad Akhsan Akib ◽  
Henny Setiawati
Keyword(s):  
Organic Liquid ◽  
Total N ◽  
Organic C ◽  
Fermentation Time ◽  
Liquid Fertilizer ◽  
Randomized Design ◽  
Two Factors ◽  
Liquid Wastes ◽  
Completely Randomized Design ◽  
Yeast Concentration

Whey waste contains organic materials, particularly high complex proteins and amino acids in the form of suspended and dissolved solids, however the utilization of whey as a organic liquid fertilizer still has a less attention. Thus the Utilization of the whey waste through anaerobic process to be used as a organic liquid fertilizer is the purpose of the research. This research was conducted using factorial design with completely randomized design (CRD) which consists of two factors: the yeast concentration (without yeast; 0.25 and 0.50 g/500 ml of whey waste) and the fermentation time (0, 3, and 5 days). The variables measured were the content of organic C, C/N Ratio, and Total N, P2O5 and K2O contents. The results showed that the fermented whey waste on the different fermentation time and yeast concentration had increased the organic C and C/N ratio, but decreased P2O5 and K2O contents. The utilization of whey combined with solid or other liquid wastes gave a chance to produce a quality organic liquid fertilizer 

scholarly journals PENGARUH LAMA FERMENTASI OLEH Bacillus subtilis TERHADAP KARAKTERISTIK SERE KEDELE

2019 ◽  
Vol 8 (3) ◽  
pp. 226
Author(s):  
Sri Madiarti Sipayung ◽  
I Wayan Rai Widarta ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Bacillus Subtilis ◽  
Ph Value ◽  
Total Acid ◽  
Fermentation Time ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Result Show ◽  
Soybean Fermentation ◽  
Completely Randomized Design ◽  
Normal Taste

This research aims to find out the effect of soybean fermentation time by Bacillus subtilis to produce sere kedele with the best characteristics. This research used completely randomized design (CRD) with one treatment factor of the fermentation time with 5 period of fermentation time (12, 18, 24, 30 and 36h). Each treatment was repeated 3 times, resulted 15 experimental units. The data were then analyzed with Analysis of Variance method and if the treatment had an effect on the variable, followed by the Duncan test. The result show that fermentation times had significant effect to moisture, ash, protein, fat, carbohydrate, crude fiber content, total acid, pH value, the number microbes, hedonic test for taste, scoring test for taste and overall acceptance of sere kedele. Fermented by B. subtilis for 12h resulted in the best characteristic under the following criteria : 58.05% moisture content, 2.39% ash content, 15.79% protein content, 14.39% fat contetnt, 9,38% carbohydrate content, 6.1 pH value, 0.11% total acid, 9.59log cfu/g the number microbes, color, flavour, texture liked, normal taste with sour taste and overall acceptance liked.   Keyword : soybean, sere kedele, Bacillus subtilis, fermentation, traditional food .

scholarly journals SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA

Pro Food ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 397
Author(s):  
Anto Anto ◽  
Deyvie Xyzquolyna ◽  
Viene Valentine H. Ali
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Design Pattern ◽  
Research Method ◽  
Ph Value ◽  
Fermentation Time ◽  
Fish Market ◽  
Randomized Design

ABSTRACT This study aimed to determine the effect of oci fermentation time on total microbes, total lactic acid bacteria, water content, protein content, and pH value. The oci fish used are fresh oci fish from the fish market in Gorontalo, then fermented for 0, 3, 10 and 15 days. The research method used the experimental method through a complete randomized design pattern using variance analysis followed by the Duncan test. For 15 days fermented, the pH value, water content and microbial total decreased, but the protein content and the number of lactic acid bacteria increased. The bakasang of oci at the end of fermentation has a total lactic acid bacteria of 2.51x107 CFU/g, the water content of 65.56%, the protein content of 5.98%, and pH value of 6.0. Keywords: oci fish, fermentation, bakasang, lactic acid bacteria   ABSTRAK Tujuan penelitian ini adalah untuk menganalisa sifat kimia dan mikrobiologi bakasang ikan oci dengan lama fermentasi yang berbeda. Ikan oci yang digunakan adalah ikan oci segar dari pasar ikan di Gorontalo, lalu difermentasi selama 3, 10 dan 15 hari. Parameter pengamatannya meliputi sifat kimia yang terdiri dari kadar air, kadar protein, nilai pH. Sedangkan sifat mikrobiologi yang diamati yaitu total mikroba dan total bakteri asam laktat. Metode penelitian ini menggunakan rancangan acak lengkap dan analisis sidik ragam dilanjutkan dengan uji Duncan. Selama 15 hari difermentasi, nilai pH, kadar air dan total mikroba menurun, namun kadar protein dan jumlah bakteri asam laktat mengalami peningkatan. Bakasang ikan oci pada akhir fermentasi mempunyai total bakteri asam laktat 2,51x107 cfu/g, kadar air 65,56%, kadar protein 5,98%, dan nilai pH 6,0. Kata kunci: ikan oci, fermentasi, bakasang, bakteri asam laktat

scholarly journals Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Normayanti Normayanti ◽  
Dewi Kartika Sari ◽  
Rita Khairina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Sensory Properties ◽  
Total Acid ◽  
Acid Ph ◽  
Randomized Design ◽  
Fish Product ◽  
Channa Striata ◽  
Positive Effect

Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.

scholarly journals Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

2018 ◽  
Vol 1 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Carly Purba ◽  
Hotnida Sinaga ◽  
Mimi Nurminah
Keyword(s):  
Vitamin C ◽  
Ash Content ◽  
Total Acid ◽  
Arabic Gum ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of  moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

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