scholarly journals Physicochemical properties of oci fish joruk (Rastrelliger kanagurta) and the antioxidant activity of joruk hydrolysate

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 786-792
Author(s):  
S. Anggrahini ◽  
W. Setyaningsih ◽  
A. Ningrum ◽  
Anto ◽  
N.M. Agustiari
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Fermentation Process ◽  
Enzyme Hydrolysis ◽  
Fermentation Time ◽  
Lactic Acid Content ◽  
Palm Sugar ◽  
Rastrelliger Kanagurta

Joruk is a traditional fishery product made by spontaneous fermentation process using lactic acid bacteria by salting method, followed by fermentation process. Hydrolysis of proteins with the pepsin and a combination of pepsin and trypsin enzymes by in vitro can produce bioactive peptides. The aims of this study were to investigate the change of soluble protein and lactic acid content in oci fish joruk (Rastrelliger kanagurta) and to determine the influence of the enzyme hydrolysis on the antioxidant activity of joruk. The raw material used in this highest study was the oci fish obtained from Gorontalo, Indonesia. The produced joruk was added with the concentration of palm sugar 10%, 20% and 30% then fermented for 8 days, 10 days and 12 days. Protein hydrolysis using the pepsin enzyme and a combination of pepsin and trypsin enzyme. The results showed that the addition of palm sugar and fermentation time can reduce soluble protein and increase the lactic acid content. The highest antioxidant activity was found in joruk hydrolysate that hydrolyzed by pepsin enzyme with the addition of 30% palm sugar and 12 days fermentation, with a value of 5.28%.

scholarly journals Total Lactic Acid, Protein, Fat, and Carbohydrates in Curd Kefir and Cow Colostrum Kefir

2020 ◽  
Vol 5 (2) ◽  
pp. 271-280
Author(s):  
Tuti Kurniati ◽  
Neneng Windayani ◽  
Milla Listiawati
Keyword(s):  
Experimental Data ◽  
Lactic Acid ◽  
Experimental Method ◽  
Analysis Of Variance ◽  
Acid Content ◽  
Carbohydrate Content ◽  
Fermentation Time ◽  
Acid Protein ◽  
Lactic Acid Content

There are differences in the content of lactic acid, fat, pro-tein and carbohydrates in the curd kefir and colostrum kefir. The aims of this study were to determine the content of lactic acid, protein, fat, and carbohydrates of curd kefir and colostrum kefir based on the con-centration of starter and fermentation time. Experimental data were collected from a number of experiments at a temperature of 28°C. The method used was the experimental method of CRD 3 × 3 with 3 replications, the data were analyzed by analysis of variance. Good kefir contained high lactic acid, proteins, and carbohydrate and low in fat. The results showed curd kefir with the highest lactic acid con-tent of 1.59 % was at a starter concentration of 20% and a fermen-tation time of 72 hours (d2w3), the highest protein of 2.20% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), the lowest fat of 1.16% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), and the highest carbohydrate of 4.81% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). Whereas in colostrum ke-fir with the highest lactic acid content of 2.83 % found at a starter concentration of 20% and a fermentation time of 72 hours (d2w3), the highest protein of 6.13 % was at a starter concentration of 10% and a fermentation time of 24 hours (d1w1), the lowest fat of 1.58% was at a starter concentration of 30% and fermentation time of 24 hours (d3w1) and the highest carbohydrate content of 17.91% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). It can be concluded that the starter concentration and fer-mentation time have a significant effect (α <0.05) on lactic acid, pro-tein, fat, and carbohydrates content of curd kefir and kefir colostrum. 

scholarly journals Organic acid composition and consumer acceptability of fermented fish produced from black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus) using natural and acid-assisted fermentation

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 262-271
Author(s):  
M.A. Ezzat ◽  
M.H. Ghazali ◽  
K. Roselina ◽  
D. Zare
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fermentation Process ◽  
Ph Value ◽  
Oreochromis Mossambicus ◽  
Consumer Acceptability ◽  
Fermentation Time ◽  
Organic Acid Content

Ikan pekasam is an example of traditional fermented food products in Malaysia, prepared from freshwater fish such as black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus), salt and ground roasted rice, which is added as the only source of carbohydrate. However, some producers add tamarind (Tamarindus indica) pulp and/or dried slices of Garcinia atroviridis to assist the fermentation process. In this study, there was no correlation detected between pH value, titratable acidity (% lactic acid), salt concentration, organic acid composition and the consumer acceptability of ikan pekasam commercial samples made of black tilapia as well as Javanese carp. The organic acid composition in both natural and acid-assisted fermented ikan pekasam from black tilapia and Javanese carp were compared. The results obtained showed that lactic acid was the major organic acid detected, followed by succinic acid and acetic acid. The addition of tartaric and/or garcinia acids was proven to reduce the fermentation time. Therefore, the addition of acid has assisted the fermentation process by increasing the total organic acid content, mainly lactic acid. Moreover, the 9-point hedonic scale showed that ikan pekasam made of Javanese carp had higher overall acceptability due to tender flesh/muscle texture compared to black tilapia regardless of the fermentation process and organic acid content

scholarly journals Total Lactic Acid Bacteria, pH Values, Soluble Protein and Antioxidant Activity of Dadih using L. casei and L. plantarum with Different Fermentation Time

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Ayu Hapsari ◽  
Anang Mohamad Legowo ◽  
Yoyok Budi Pramono
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soluble Protein ◽  
Fermented Food ◽  
Fermentation Time ◽  
Ph Values ◽  
Acid Ph ◽  
West Sumatra ◽  
Total Antioxidant

Dadih is a traditional fermented food of West Sumatra, Indonesia that is considered being able to provide health benefits. Fermentation starter used a combination of L. casei and L. plantarum used proper fermentation length is expected to generate optimal antioxidant activity which increases the functional properties of the dadih, it can be classified as a functional food. The purpose of the research was to find out the total lactic acid, pH values, soluble protein, and antioxidant activity using different length of fermentation with a combination starter L. casei and L. plantarum. Complete Random Design with 5 treatments and 4 replicates was used as the experimental design. The treatments given consists of T0 = incubation of dadih for 48 hours, T1 = incubation for 60 hours, T2 = incubation for 72 hours, T3 = incubation during the 84 hours, T4 = incubation for 96 hours. The results showed that long fermentation resulted in the significant changes on the total lactic acid bacteria (LAB), pH values, protein soluble, and antioxidant activity (P<0.05). As conclusion, different length of fermentation increased lactic acid bacteria and total antioxidant activity in dadih. Optimum fermentation in 72 hours length of time, this corresponds in order to produce dadih with antioxidant activity and optimal total lactic acid, pH values and protein soluble.

scholarly journals THE LACTIC ACID CONTENT OF MAMMALIAN BRAIN

1935 ◽  
Vol 110 (3) ◽  
pp. 637-642
Author(s):  
Bennett F. Avery ◽  
Stanley E. Kerr ◽  
Musa Ghantus
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Mammalian Brain ◽  
Lactic Acid Content

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

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