Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.)

Yogurt can be made from homogenized milk, low-fat milk or skimmed milk with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in environments with high acidity, so probiotics needed. One of the fruits that can be used in the process of making yogurt is red fruit (Pandanus Conoideus L). The purpose of this study was to analyze the physical and organoleptic properties of probiotic yogurt given the addition of red fruit. The observed physical characteristics consist of pH, viscosity, total acid concentration and water activity (aw) and organoleptic arachnids observed consisting of color, flavour, aroma and consistency. This research was using a complete randomized design (RAL). The results showed that the addition of red fruit has a real effect (P<0.05) on pH, viscosity and total acid titrated and organoleptic test shows the addition of red fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic quality tests, then in hedonic tests affect aroma and flavour. Based on the results of yogurt testing with the addition of 2.5% this is the closest to control and acceptable to Indonesian National Standards (SNI).

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Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1030302 ◽

2020 ◽

pp. 54-67

Author(s):

C. U. Obiora ◽

E. C. Igwe ◽

E. C. Udeagha ◽

S. N. Orjiakor ◽

C. S. Anarado

Keyword(s):

Sensory Evaluation ◽

Starter Culture ◽

Titratable Acidity ◽

Absorption Capacity ◽

Lactobacillus Bulgaricus ◽

Cow Milk ◽

Functional Evaluation ◽

Soy Milk ◽

Powdered Milk ◽

Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%, fat ranged from 2.14 – 3.62%, carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

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Utilization of Lesser Yam (Dioscorea esculenta L.) Flour as Prebiotic in Yogurt to Total Lactic Acid Bacteria (LAB), Sugar Reduction, and Organoleptic Properties

Digital Press Life Sciences ◽

10.29037/digitalpress.22325 ◽

2020 ◽

Vol 2 ◽

pp. 00011

Author(s):

Yoyok Budi Pramono ◽

Nurwantoro Bambang Dwiloka ◽

Sri Mulyani ◽

Bhakti Etza Setiani ◽

Maulida Rochmayani ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Materials ◽

Sugar Content ◽

Streptococcus Thermophilus ◽

Lactobacillus Bulgaricus ◽

Crude Fiber ◽

Organoleptic Properties ◽

Randomized Design ◽

Sugar Reduction

This study aims to determine the effect of the concentration the addition of lesser yam as prebiotic to total Lactic Acid Bacteria (LAB), reducing sugar content, crude fiber, viscosity, and organoleptic properties of yogurt with a combination of three bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus). The design of this study used a completely randomized design (CRD) with 4 treatments and 5 replications with variations in the addition of lesser yam tuber, namely T1 with a concentration of 0%, T2 with a concentration of 2%, T3 with a concentration of 4% and T4 with a concentration of 6%. The raw materials used are pasteurized fresh cow's milk, lesser yam tuber flour, and yogurt starter. The results showed that the addition of different lesser yam tuber flour had a significant effect (P <0.05) on total LAB, sugar reduction, crude fiber, viscosity, and organoleptic properties of yogurt. The ideal treatment for the addition of lesser yam tuber flour is the concentration of 2% lesser yam tuber, which produces a total LAB is 9.2 x 109, a sugar reduction is 0.653 mg/mL, crude fiber is 1.3%, 82.25 cPs, and organoleptic properties had sour taste and viscosity is rather thick which the most preferred.<br>

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Viability of probiotic bacteria in bioyogurt with the addition of honey from Jataí and Africanized bees

Pesquisa Agropecuária Brasileira ◽

10.1590/s0100-204x2018000200009 ◽

2018 ◽

Vol 53 (2) ◽

pp. 206-211 ◽

Cited By ~ 1

Author(s):

Luciana Albuquerque Caldeira ◽

Érika Endo Alves ◽

Antonia de Maria Filha Ribeiro ◽

Vicente Ribeiro Rocha Júnior ◽

Alciane Batista Antunes ◽

...

Keyword(s):

Lactic Acid ◽

Starter Culture ◽

Titratable Acidity ◽

Fermented Milk ◽

Probiotic Bacteria ◽

Favorable Effect ◽

Powdered Milk ◽

Cell Counts ◽

Randomized Design ◽

Africanized Bees

Abstract: The objective of this work was to evaluate the viability of probiotic bacteria in bioyogurt with the addition of honey from Africanized and Jataí bees, in different concentrations. To prepare the fermented milk, reconstituted powdered milk and lactic acid starter culture were used. The bioyogurt was evaluated at 0, 7, 14, 21, 28, and 35 days of storage. Analyzes of pH, titratable acidity, and selective count of the Lactobacillus acidophilus LA-5 and Bifidobacterium BB-12 microorganisms were carried out. Counting was done, respectively, on MRS agar, in aerobiosis, and MRS-LP agar, in anaerobiosis, with plates incubated at 37°C for 72 hours. Treatments were arranged in a completely randomized design in split plot, with five treatments: without honey; 5 and 10% honey from Africanized bees, and 5 and 10% honey from Jataí bees. Storage times were evaluated in the split plots. In all treatments, bioyogurt showed counts of 107 CFU g-1 lactic acid bacteria. Probiotic cultures remained viable for 35 days under refrigeration (2-4°C). The interaction between the variation factors affected the probiotic concentration in the bioyogurt. The honeys have a favorable effect on the cell counts of the evaluated microorganisms.

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SIFAT KIMIA DAN ORGANOLEPTIK TELUR ASIN MEDIA ABU SERABUT KELAPA DENGAN PERBEDAAN LAMA PENYIMPANAN

Jurnal Pangan dan Gizi ◽

10.26714/jpg.9.2.2019.41-53 ◽

2019 ◽

Vol 9 (2) ◽

pp. 41

Author(s):

Onny Cahyasari ◽

Wikanastri Hersoelistyorini ◽

Nurrahman Nurrahman

Keyword(s):

Salt Content ◽

Thiobarbituric Acid ◽

Quality Data ◽

Total Volatile ◽

Coconut Fiber ◽

Organoleptic Properties ◽

Organoleptic Test ◽

Randomized Design ◽

Completely Randomized Design ◽

Hedonic Quality

Eggs are easily damaged foodstuffs. Salting is one way to minimize damage and maintain storage. Salting generally uses NaCl salt for curing. In this study salting is done by utilizing the salt content of KCl in coconut fiber ash. This study aims to analyze the Total Volatile Nitrogen (TVN), rancidity (TBA) and organoleptic of salted eggs coconut fiber ash in during storage. This study used a Completely Randomized Design of One factor, with four different storage periods; 0 week storage, 1st week storage, 2nd week storage, and 3rd week storage were analyzed TVN (Total Volatile Nitrogen), TBA (Thiobarbituric Acid) and organoleptic properties (hedonic quality). Data on TVN and TBA were analyzed using ANOVA while organoleptic was analyzed using Friedmen test. The highest result of TVN at 3rd week was 1,902 mg / 100g and the highest TBA result also at 3rd week was 7.8 mg / kg of material. TVN and TBA results were noticeable differences during storage. The longer stored then the TVN and TBA levels will increase. The organoleptic test produces salted eggs with color, aroma, texture that were not significantly different during storage and taste that was getting salty during storage. Based on the results of organoleptic test, salted eggs of coconut fiber ash were still acceptable until 3rd week.

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PENGARUH SUBSTITUSI SARI KACANG KOMAK (LABLAB PURPUREUS (L.) SWEET) DAN SUSU SKIM TERHADAP SIFAT ORGANOLEPTIK, NILAI PH, DAN TOTAL BAKTERI ASAM LAKTAT YOGHURT KACANG KOMAK

Media Gizi Indonesia ◽

10.20473/mgi.v12i1.72-79 ◽

2018 ◽

Vol 12 (1) ◽

pp. 72

Author(s):

Astrid Widiastuti ◽

Judiono Judiono

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ph Value ◽

Skim Milk ◽

Lactobacillus Bulgaricus ◽

Lablab Purpureus ◽

Organoleptic Properties ◽

Gram Staining ◽

Randomized Design ◽

Measurement Results

Lablab bean has potential as alternative food subtituteof soybean Lablab Bean has nutrients content which is not much different, but fatcontent is much lower than soybean. Yogurt is milk fermented by the lactic acid bacteria Streptococcus thermophilusand Lactobacillus bulgaricusthat tranformmilk sugar (lactose) into lactic acid to obtain acidity, smell, and speciﬁ c ﬂ avor. The aim of this research was to study the effect of substitution of lablab bean milk and skim milk to organoleptic properties, pH value, and the total of lactic acid bacteria (LAB). The Experimental design was appliedusing completely randomized design with 30 untrained panelists. The research conducted in three treatments with two repetitions. The data collected are total LAB and pH value. The organoleptic properties test used was hedonic quality test with one repitition. The pH value was measured using an electronic pH meter. The total of LAB was measuredusing Man Rogosa and Sharpe (MRS) media. The level of lactic acid was measured using acidity test. The treatment applied was the effect of substitution of lablab bean milk 92%, 95%, and 96,5%, and skim milk 8%, 5%, and 3,5%. Data were analyzed with Anova, Kruskal Wallis, Duncan Multi Range with signiﬁ cance level p < 0,05. The result showedthat organoleptic properties ofsubstituion 92:8 is closer to the expected quality ofyoghurt with the lowest pH value, and the highest pH value is substitution96,5 :3,5. The measurement results of the total LAB and lactic acid levels showed the substitution 92:8 has the highest value and the substitution of 96,5:3,5 has the lowest value. The result of Microscopic on Gram staining showed that Streptococcus thermopillus and Lactobacillus bulgaricus bacteria were found in lablab beans yoghurt. This result indicates that the lablab bean can be potentially used as the main material to make yoghurt.

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PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i3.18919 ◽

2021 ◽

Vol 6 (3) ◽

Author(s):

Wd Wd Sitti Aisyah Nurul Fahlani ◽

Tamrin Tamrin ◽

Kobajashi Togo Isamu

Keyword(s):

Antioxidant Activity ◽

Nutritional Value ◽

National Standards ◽

Bruguiera Gymnorrhiza ◽

Nutritional Values ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test ◽

Color Texture

ABSTRACT This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 = (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur 4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci: Brownies, tepung, Buah Lindur

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Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

Jurnal Natur Indonesia ◽

10.31258/jnat.17.1.5-12 ◽

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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PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN ◽

10.37631/agrotech.v1i1.5 ◽

2019 ◽

Vol 1 (1) ◽

pp. 27-33

Author(s):

Eman Darmawan

Keyword(s):

Water Content ◽

Wheat Flour ◽

Test Method ◽

Snack Food ◽

Organoleptic Properties ◽

Seed Flour ◽

A Value ◽

Randomized Design ◽

Yellow Color ◽

Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

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Pengaruh Waktu Steam Blanching dan Suhu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ)

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i02.p11 ◽

2019 ◽

Vol 8 (2) ◽

pp. 271

Author(s):

I Nyoman Cahyadi Purnama ◽

Pande Ketut Diah Kencana ◽

I Made Supartha Utama

Keyword(s):

Water Content ◽

Ph Value ◽

Raw Materials ◽

Acid Value ◽

Total Phenol ◽

Total Phenol Content ◽

Total Acid ◽

Drying Temperature ◽

Bamboo Leaves ◽

Randomized Design

Bambu " tabah " adalah salah satu varietas bambu yang hanya ditemukan di pulau Bali . " Tabah " daun bambu memiliki potensi untuk dikembangkan sebagai bahan baku untuk membuat teh yang dapat menghasilkan minuman dengan berbagai manfaat. Jika dimanfaatkan secara optimal, daun bambu " tabah " dapat diolah sebagai produk yang akan memberikan keuntungan. Penelitian ini bertujuan untuk mengetahui pengaruh proses blanching dan pengeringan uap terhadap aktivitas kadar air, pH, asam total, fenol total, dan teh daun bambu " tabah " organoleptik . " Tabah "Daun bambu diperlakukan dengan waktu blanching uap dengan variasi waktu, yaitu selama 10 menit, 15 menit dan 20 menit. Setelah steam blanching, daun bambu" tabah "dikeringkan menggunakan oven dengan variasi suhu pengeringan 50 ° C, 60 ° C, dan 70 ° C. Metode penelitian yang digunakan adalah metode eksperimen dengan pola faktorial Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor dan diulang tiga kali. Faktor pertama adalah waktu blansing uap dan faktor kedua adalah suhu pengeringan.Hasil menunjukkan bahwa kombinasi terbaik dari perawatan berdasarkan penerimaan keseluruhan tes hedonis yang dihasilkan pada " tabah”Teh daun bambu adalah perlakuan waktu blansing uap 15 menit dengan suhu pengeringan 60 ° C (W2S2) yang menghasilkan 7,03% kadar air untuk kadar air SNI 8%, nilai pH 6,40, nilai asam total 0,94, total kadar fenol 54,95 , tes skor warna 4,47, tes skor aroma 4,87, tes skor rasa 4,60 dan tes keseluruhan penerimaan hedonis 4, 67. Bamboo “tabah” is one of the bamboo variety of which finds only in Bali island. "Tabah" bamboo leaves have the potential to be developed as raw materials for making tea that can produce drinks with various benefits. If utilized optimally, "tabah" bamboo leaves can be processed as a product that will provide an advantage. This study aims to determine the effect of steam blanching and drying process on the activity of water content, pH, total acid, total phenol, and organoleptic " tabah" bamboo leaf tea. "Tabah" bamboo leaves are treated with steam blanching time with a variation of time, namely for 10 minutes, 15 minutes and 20 minutes. After steam blanching, the "tabah" bamboo leaves are dried using an oven with variations in the drying temperature of 50 ° C, 60 ° C and 70 ° C. The research method used was an experimental method with a completely randomized design (CRD) factorial pattern consisting of two factors and repeated three times. The first factor is the steam blanching time and the second factor is the drying temperature. The results showed that the best combination of treatments based on the overall acceptance of hedonic tests produced on “tabah” bamboo leaf tea is the treatment of 15 minutes steam blanching time with a drying temperature of 60 ° C (W2S2) which produces 7.03% water content for SNI water content 8%, pH value 6.40, total acid value 0.94, total phenol content 54.95, color scoring test 4.47, aroma scoring test 4.87, taste scoring test 4.60 and overall acceptance hedonic test 4, 67.

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Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

HAYATI Journal of Biosciences ◽

10.4308/hjb.29.1.87-96 ◽

2021 ◽

Vol 29 (1) ◽

pp. 87-96

Author(s):

Kirana Sanggrami Sasmitaloka ◽

Hernani Hernani

Keyword(s):

Fermentation Process ◽

Starter Culture ◽

High Quality ◽

Soaking Time ◽

White Pepper ◽

Randomized Design ◽

Short Period ◽

Study Characteristics ◽

Completely Randomized Design

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

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