scholarly journals Pengaruh Waktu Penyimpanan Ekstrak Rennet Abomasum Domba Lokal terhadap Kualitas Keju

1970 ◽  
Vol 2 (1) ◽  
pp. 30-38
Author(s):  
Trioso Purnawarman ◽  
Chairun Nisa ◽  
Karunia Maghfiroh
Keyword(s):  
Bitter Taste ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Milk Clotting ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Cheese Texture ◽  
Salty Taste ◽  
Fresh Cheese

The study was aimed to examine the storage effect of rennet extracted from abomasum of local sheep on the texture and organoleptic qualities of cheese including color, flavor, salty taste, and bitter taste. Ten samples of crude rennet extract were divided into two groups which each five samples were stored for 2 weeks and 24 weeks  respectively. The rennet extract was then used as milk clotting agent in cheese making process. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter in those processes. The fresh cheese was coated with beeswax and ripened for 20 days in refrigerator. The ripened cheese was analyzed for the quality. The texture was analyzed by using warner blatzer shear (INSTRON®) and the data were evaluated with completely randomized design (CRD). The result showed that both time storage of rennet extract were not significantly influence on cheese texture (P<0,05). The organoleptic tests of color, flavor, salty taste, and bitter taste were rated by 25 panelists and then the data were analyzed with Friedman test. The time storage of rennet extract resulted variation on organoleptic quality of cheese.  Descriptive statistical analyses provided information that each panelist has varied preferences on cheese samples. It can be concluded that the storage of rennet extract had no significantly influence on the texture of cheese and provided variation  on organoleptic test. Keywords: storage, rennet extract, cheese, organoleptic test

Antimicrobial effects of the phenolic compounds of Mentha piperita L on Streptococcus thermophilus and Lactobacillus bulgaricus and impacts on the quality of an alicament steamed yoghurt

2022 ◽  
Vol 11 (6) ◽  
pp. 646-666
Author(s):  
Ouiza Ait Chabane ◽  
Djamal Ait Saada ◽  
Sara Bensoula ◽  
Mouna Moulay ◽  
Ismahene Ghomri ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Inhibitory Effect ◽  
Lactobacillus Bulgaricus ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Bacterial Strains ◽  
Hydroethanolic Extract

This study contributes to the evaluation of the antibacterial effect of hy-droethanolic extract of peppermint (Mentha piperita L.) rich in phenolic compounds on the growth of reference bacterial strains Streptococcus ther-mophilus (ATCC19258) and Lactobacillus bulgaricus (ATCC11842) as well as the consequences of its addition at a dose of 6% on the quality of a steamed yoghurt. The phenolic compounds of peppermint collected in Algeria were extracted from the ground leaves of the plant in a hydroethanolic solution. The antimicrobial activity of peppermint extract and the quality of yoghurt were assessed by the following measures: bacterial growth test, disc diffu-sion test, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), pH, acidity, viscosity and the organoleptic tests (taste, odor, color and freshness). The results revealed that hydroethanolic extract of M. piperita L. had 25 mg GAE/ml of extract of total phenolic compound and a content of 8.28 mg QE/ml of extract of flavonoids. This extract had a bactericidal against S. thermophilus and a bacteriostatic inhibitory effect against L. bulgaricus. The addition of phenolic compounds of M. piperita L. at 154.02 mg GAE/100ml significantly reduced (p<0.05) acidity, viscosity, and the germ increase of S. thermophilus and L. bulgaricus in steamed yogurt prepared with 6% of hydroethanolic extract of the studied plant compared to the control. However, the fermented milk treated with the 6% of pepper-mint extract was very well appreciated by the tasting jury, just like the yo-ghurt control.

scholarly journals Penggunaan Papain dari Buah Pepaya Sebagai Peningkat Kualitas pH Nata De Coco yang Difermentasi oleh Acetobacter xylinum

2019 ◽  
Vol 6 (2) ◽  
pp. 101
Author(s):  
Zulfiana Zulfiana ◽  
Samingan Samingan ◽  
Zairin Thomy
Keyword(s):  
Acetobacter Xylinum ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Color Texture

A study was carried out on the use of papain from papaya as quality enhancer for nata de coco which is fermented by Acetobacter xylinum in industrial home business in Cot Geundreut Village, Blang Bintang Aceh Besar.  The aim of the study was to find out whether the use of Papain can improve the quality of color, texture, pH and taste of nata de coco. The study used a complete factorial randomized design, with the concentration of papaya and papaya sap was 5 mL/L, 10 mL/L, 20 m/L, 30 mL/L, 50 mL/L. In ANAVA, the treatment showed a significant effect of papaya juice and papaya sap on nata de coco quality (Papaya juice (26,989) > Ftable (2,61); α = 0,05 and Papaya sap (122,542) > Ftable (2,61); α = 0,05. The treatment has no significant effect to the color, but it increased the pH of nata de coco to 6-7, and the structure of nata de coco became less chewy. However, although the organoleptic test does not affect the taste of nata de coco, respondents still prefer nata de coco without treatment because it has no trace of papaya and papaya sap smell. Therefore, this study needs further research to get more information about the taste.

scholarly journals Organoleptic Test of Green Mustard Leaf Flour (Brassica juncea) Due to Various Types of Preliminary Treatments

2021 ◽  
Vol 1 (2) ◽  
Author(s):  
Dyah Ayu Setyawati ◽  
Ida Agustini Saidi
Keyword(s):  
Brassica Juncea ◽  
Salt Solution ◽  
Preliminary Treatment ◽  
Normal Value ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Randomized Design

This study aims to determine the effect of preliminary treatment on the quality of organoleptic green mustard leaf flour.This research was conducted in the Laboratory of prodak development of Muhammadiyah University sidoarjo from February to April 2020 using descriptive methods. The experiment was compiled in a Complete Randomized Design with variations of preliminary treatment conducted ie without blanching (TPP), water blanching (PPR), water blanching with soaking salt solution 1% (PPRG 1), water blanching with soaking salt solution 2% (PPRG 2), water blansing by immersion of 0.1% na metabisulfite solution ((PPRN 1), water blanching by immersion of 0.2% na metabisulfite solution (PPRN 2), steam blanching (PPK) and microwave blanching (PPM). Based on organoleptic tests showed that the preliminary treatment had a noticeable different effect on color and aroma.The best treatment in the manufacture of mustard flour hijua with preliminary treatment is steam blansing that gives a normal value of 0.98 with organoleptic characteristics of color 6.04 (likes-very likes) and organoleptic aromas of 6.12 (likes-very likes).

scholarly journals Pengaruh Konsentrasi Minyak Nabati terhadap Lama Simpan dan Kualitas Pasta Bawang Merah (Allium ascalonicum L.)

2021 ◽  
Vol 6 (1) ◽  
pp. 8
Author(s):  
Celvia Carlinawati Ndruru ◽  
Maria Marina Herawati
Keyword(s):  
Shelf Life ◽  
Vegetable Oil ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Treatment Factor ◽  
Oil Concentration ◽  
Completely Randomized Design ◽  
Premature Germination

Shallots (Allium ascalonicum L.) have a short shelf life because these tubers can experience decay and premature germination. Therefore, innovation is needed in shallot processing, one of which is by processing shallots into pasta products. This research conducted the making of onion paste with the addition of vegetable oil to improve the quality of the paste. The purpose of this study was to examine the effect of vegetable oil concentration treatment on shelf life and quality of shallot paste and to determine the level of preference for the panelists to shallot paste by organoleptic test. This study used a completely randomized design (CRD), namely one treatment factor with the addition of vegetable oil concentrations of 30%, 25%, and 20%. The data were analyzed using variance, if the results were significantly different, then it was further tested with DMRT with a significant level of 5%. The results showed that the concentration of vegetable oil on shelf life and quality of shallot paste were not significantly different so that the addition of vegetable oil concentration had no effect on shelf life and quality of shallot paste. Panelists preferred color and taste parameters of shallot paste with the addition of 30% vegetable oil. Meanwhile, for the pasta aroma that the panelists like, the paste with the addition of 25% and 20% vegetable oil.

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

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 &lt;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>

Sifat Organoleptik Daging Ayam Broiler yang Diberikan Pakan Terfermentasi Neurospora crassa

2019 ◽  
Vol 6 (2) ◽  
pp. 154
Author(s):  
Yusrizal Akmal ◽  
Suryani Suryani ◽  
Yulidar Yulidar
Keyword(s):  
Neurospora Crassa ◽  
Broiler Chicken ◽  
Preference Test ◽  
Industrial Wastes ◽  
Organoleptic Properties ◽  
Broiler Meat ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Fermented Feed

ABSTRAK Ampas sagu dan tahu merupakan limbah industri yang dapat dimanfaatkan sebagai pakan ternak. Penelitian ini bertujuan mengkaji sifat organoleptik daging ayam broiler yang diberi pakan fermentasi dari ampas sagu dan ampas tahu dengan Neurospora crassa sehingga dapat meningkatkan kualitas daging ayam. Penelitian dilakukan di peternakan ayam broiler milik masyarakat yang berada di Desa Keude Dua Kecamatan Juli Kabupaten Bireuen selama 4 Minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dengan 4 ulangan. Tahapan pelaksanaan penelitian yaitu persiapan fermentasi ampas sagu dan ampas tahu dan persiapan kandang selajutnya pemeliharaan ayam broiler dengan pemberian pakan terfermentasi. Uji kesukaan pada daging ayam yang diolah secara dipanggang menggunakan uji organoleptik yang melibatkan 25 orang panelis yang tidak terlatih. Parameter yang dianalisis warna, aroma, rasa, dan tekstur. Perhitungan statistika dilakukan dengan sidik ragam satu arah dan dilanjutkan dengan uji Duncan. Hasil penelitian ini menunjukkan bahwa pemberian pakan yang terfermentasi Neurospora crassa sampai pada tingkat 20% berpengaruh signifikan terhadap warna, aroma, rasa maupun tekstur daging broiler, artinya pemberian pakan fermentasi Neurospora crassa dari ampas sagu dan ampas tahu dengan sampai tingkat 20 persen dalam pakan ayam broiler dapat meningkatkan kualitas daging broiler baik warna, aroma, rasa dan tekstur daging.Kata kunci: ampas sagu, ampas tahu, Neurospora crassa, organoleptikABSTRACTSago pulp and tofu are industrial wastes that can be used as animal feeds. The study aims the organoleptic properties of broiler chicken fed fermented feed from sago pulp and tofu with Neurospora crassa so as improve the quality of meat. This research was conducted on broiler farms belonging to community in Juli Keude Dua Village, Juli, Bireuen District for 4 weeks. The design used was a complete randomized design with 4 treatments with 4 replications. The stages of the research are the preparation fermented sago pulp and tofu, cage, as well broiler maintenance chickens with fermented feed. The preference test for roasted chicken is processed using an organoleptic test involving 25 untrained panelists. Parameters analyzed for color, aroma, taste, and texture. Statistical calculations are performed with one-way variance and continued Duncan test. The results of this study indicate that Neurospora crassa fermented feeding to level 20% has a significant effect on the color, aroma, taste and texture, meaning that the provision of Neurospora crassa fermented feed from sago pulp and tofu up to level 20 percent in broiler chicken feed so as improve the quality of broiler meat both in color, aroma, taste, and texture of meat.Keyword: Neurospora crassa, organoleptic, sago pulp, tofu pulp

scholarly journals Kinerja Mesin Pellet dalam Produksi Pakan Ayam Pedaging Fase Finisher

2020 ◽  
Vol 7 (3) ◽  
pp. 211
Author(s):  
Ichlasul Amal ◽  
Jamila Jamila ◽  
Jasmal A. Syamsu
Keyword(s):  
Category Rating ◽  
Actual Performance ◽  
Organoleptic Test ◽  
Machine Performance ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Pellet Feed ◽  
Theoretical Performance

ABSTRAKPenelitian ini bertujuan untuk mengetahui kapasitas kinerja mesin dalam produksi pakan pellet ayam pedaging fase finisher dengan berbagai bahan perekat. Penelitian disusun menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dengan 4 ulangan. Perlakuan penambahan bahan perekat yaitu P0 = tanpa menggunakan bahan perekat, P1 = penambahan molases 2%, P2 = penambahan tepung tapioka 2%, P3 = penambahan bentonit 2%. Parameter yang diukur dalam penelitian adalah kinerja teoritis dan kinerja aktual mesin pellet, ukuran diameter dan panjang pellet, serta kualitas organoleptik pellet. Hasil penelitian menunjukkan penambahan berbagai bahan perekat tidak berpengaruh nyata (P>0.05) terhadap kinerja teoritis mesin pellet, kinerja aktual mesin pellet, serta ukuran diameter dan panjang pellet. Berdasarkan uji organoleptik pellet dengan kriteria tekstur, warna, serta bau menunjukkan bahwa lebih 50% panelis memberi penilaian kategori baik pada kriteria tersebut pada pellet yang diberi bahan perekat. namun, perlakuan tanpa bahan perekat sebanyak 41,67% panelis menyatakan teskstur pellet dengan kategori jelek. Disimpulkan bahwa dengan penambahan berbagai bahan perekat tidak berpengaruh terhadap kinerja mesin pellet, dan ukuran partikel pellet, untuk uji organoleptik menunjukkan lebih 50% panelis menyatakan kategori baik pada kriteria tekstur, warna serta bau, sedangkan tanpa bahan perekat persentase tertinggi panelis menyatakan teskstur pellet dengan kategori jelek.Kata kunci: bahan perekat, kinerja mesin, kualitas fisik, organoleptik pelletABSTRACTThis research aims to determine performance capacity of the machine in production of finisher phase broiler pellet feed with various binders. The research used a completely randomized design (CRD) consist of 4 treatments with 4 replications. The treatment of adding binders are P0 = without using binders, P1 = addition 2% molasses, P2 = addition 2% tapioca flour, P3 = addition 2% bentonite. The parameters measured in the research were the theoretical performance and actual performance of the pellet machine, the diameter and length of the pellet, as well as the organoloptic quality of pellet. The results showed the addition of a variety of binders no significant effect (P>0.05) against the theoretical performance of pellet machines, the actual performance of pellet machines, as well as the size of diameter and length of pellets. Based on organoleptic test pellets with texture, color, and smell criteria showed that more than 50% of panelists gave a category rating on the criteria on pellets that were given binders. On the other hand, treatment without adhesives as much as 41,67% of panelists stated that the texture of pellets was in the bad category. It can be concluded that the addition of various binders has no effect on the performance of the machine, and the size of the pellet particles. For the organoleptic test, it showed that more than 50% of panelists stated good categories in the criteria of texture, color and smell, while without adhesive, the highest percentage of panelists stated that the pellet texture was in the bad category.Keywords: binder, machine performance, physical quality, organoleptic pellet

scholarly journals UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

2019 ◽  
Vol 5 (1) ◽  
pp. 98
Author(s):  
Maryam Jamilah ◽  
Kadirman Kadirman ◽  
Ratnawaty Fadilah
Keyword(s):  
Moisture Content ◽  
Capsicum Frutescens ◽  
Drying Time ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Analysis Technique ◽  
Test Parameters ◽  
Significant Difference

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.

Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles

2018 ◽  
Vol 85 (4) ◽  
pp. 472-475
Author(s):  
Ali Mostafaie ◽  
Gholamreza Bahrami ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Streptococcus Thermophilus ◽  
The Other ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Fermentation Temperature ◽  
Better Than

The objective of the study reported in this Research Communication was to investigate the effect of fermentation temperature (37 and 45 °C) and different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1 and 1 : 3) on Kermanshahi roghan and yoghurt fatty acid profiles (FAP) in order to obtain a product with optimized fatty acid profiles. Kermanshahi roghan is a yoghurt by-product in western Iran (Kermanshah). The results revealed that incubation temperature at 37 °C as compared to 45 °C had a better effect on fatty acid profiles of roghan and yoghurt. Furthermore, the results showed that fatty acid profile of roghan is better than yoghurt at two experimental temperatures. On the other hand, the roghan products made by equal ratio of S. thermophilus and L. bulgaricus (1 : 1) had the best quality of fatty acid profiles. Although a lower incubation temperature increases incubation time, our finding suggests that inoculation ratio 1 : 1 at 37 °C as compared to 45 °C can affect the quality of roghan and yoghurt fatty acid profiles.

scholarly journals Innovation in Utilizing Pineapple Waste for Making Jam by Effect of Addition of Maizena Flour and Palm Sugar

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Mauliza Agustina ◽  
Salfauqi Nurman ◽  
Ruka Yulia
Keyword(s):  
Moisture Content ◽  
Sugar Content ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Significant Difference ◽  
Palm Sugar ◽  
Pineapple Pulp ◽  
Variable Influence ◽  
Test Color

<p>The purpose of this study was to determine the effect of adding cornstarch and palm sugar to the quality of pineapple pulp and to determine the best treatment and variable influence on processing pineapple pulp. The variables used were addition of cornstarch (2%, 5% and 5%), with the addition of palm sugar (20%, 30% and 40%). While the parameters analyzed are moisture content, organoleptic test (color, aroma, taste, texture), topping and sugar content. The research data were processed using Factorial Completely Randomized Design (RAL) with 2 replications, data analysis with ANOVA and the Smallest Significant Difference Advanced Test (LSD). The best treatment in this study is the treatment of Z1G3 SNI quality requirements for pineapple pulp 3726-2008 in general the water content is max 20% with a moisture content value of 46.47%, organoleptic test color value 3.90 (somewhat like), aroma value 4.13 (likes), taste 4.37, texture 4.17 (likes), topical power of 4.04% and SNI max sugar content of 45% in the research produced 26.47% sugar content.</p>

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