scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals Syneresis, and acidity value of fermented goat milk added with beet (Beta vulgaris L.) juice using Lactobacillus rhamnosus

2022 ◽  
Vol 951 (1) ◽  
pp. 012053
Author(s):  
Yurliasni ◽  
Z Hanum ◽  
H Khairunnisa
Keyword(s):  
Lactic Acid ◽  
Protein Content ◽  
Beta Vulgaris ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Goat Milk ◽  
Anova Analysis ◽  
Randomized Design ◽  
Significant Difference

Abstract The purpose of this study was to determine the effect of adding beet juice in fermented goat’s milk using Lactobacillus rhamnosus bacteria on the acidity, syneresis value. This study applied a Complete Randomized Design (RAL) consisting of five treatments Control (P0), 2% of beet juice (P1), 4% of beet juice (P2), 6% of beet juice (P3), and 8% of beet juice (P4) with four repetitions. The data obtained were analysed using ANOVA (Analysis of Variance). If a significant difference is found, then Duncan’s multiple range (DMRT) test is conducted. The results showed that the addition of beet juice with a different percentage in fermented goat milk had significant effect (P<0.05) on syneresis but had a very significantly effect (P<0.01) on the pH value. The addition of 2% of Beet juice resulted in the lowest syneresis value of 9.88%. The low value of syneresis in this study was caused by the addition of beet juice which has high acidity, carbohydrate and protein content. The higher the lactic acid, the lower the pH and the denser the texture formed because the protein’s ability to bind water increases so that the syneresis formed is lower.

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 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 Pemanfaatan Lactobacillus plantarum 1 RN2-53 dalam Pembuatan Minuman Probiotik Berbasis Sari Buah Melon dengan Variasi Penambahan Sukrosa

2021 ◽  
Vol 13 (1) ◽  
pp. 21-26
Author(s):  
Yusmarini Yusmarini ◽  
Vonny Setiares Johan ◽  
Shanti Fitriani ◽  
Emma Riftyan ◽  
Olo Marasi Siagian
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Functional Food ◽  
Ph Value ◽  
Food Products ◽  
Total Solids

Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink. The research objective was to utilize isolate of Lactobacillus plantarum 1 RN2-53 in the manufacture of melon juice-based fermented drinks and to acquire the best concentration of sucrose addition for the quality of fermented drinks. The study used a randomized complete design which variations in the addition of sucrose treatment, namely without the addition of sucrose as a control and the addition of sucrose 2, 4, 6, and 8%, respectively. Each treatment was repeated three times. The data obtained were analyzed statistically using analysis of variance with SPSS version 26 software. The results showed that variations in the addition of sucrose had a significant effect on the total lactic acid, total solids, taste and overall hedonic test, but had no significant effect on the pH value, total lactic acid bacteria, color and aroma of fermented drinks. The addition of 4% sucrose resulted in a better fermented drink with a pH value of 3.74; total lactic acid was 0.510%; total lactic acid bacteria was 8.477 log CFU/ml and total solids was 5.99%. Descriptively fermented drinks have a greenish white color, lack a distinctive fermented aroma, taste of sweet and sour, overall somewhat favored by the panelists. 

The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir

2021 ◽  
Vol 46 (2) ◽  
pp. 145-153
Author(s):  
H. Rizqiati ◽  
N. Nurwantoro ◽  
S. Susanti ◽  
M. I. Y. Prayoga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Ph Value ◽  
Goat Milk ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Physical Chemical ◽  
Significant Difference

The purpose of the research was to study the effects of dextrin powder with a different concentration on the physical, chemical, and microbiology properties of the product. The research was conducted using a Completely Randomized Design (CRD) with five treatments and four replications, namely the addition of dextrin filler with a concentration of 0% (T0), 2,5% (T1), 5% (T2), 7,5% (T3), and 10% (T4) (w/v). The quality of powdered goat milk kefir that is analyzed are physical, chemical, and microbiology properties. The data were analyzed using SPSS 26.0 application using Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT). The test results show a significant difference in dextrin concentration (P<0.05) on solubility, total acid content, yield, water content, protein content, pH, total dissolved solids, carbohydrate, lactic acid bacteria, yeast, and microbe content of the product and shows no significant difference on the viscosity of the product. It can be concluded that the addition of dextrin can increase the yield, solubility, total dissolved solids, water content, carbohydrate, total microbe, lactic acid bacteria, and microbe but also decreased the pH value and the protein content, with the best treatment was the addition of dextrin of 10%.

scholarly journals Bacteriocin Activity of Lactic Acid Bacteria Isolated from Rumen Fluid of Thin Tail Sheep

2019 ◽  
Vol 43 (3) ◽  
Author(s):  
Okti Widayati ◽  
Zaenal Bachruddin ◽  
Chusnul Hanim ◽  
Lies Mira Yusiati ◽  
Nafiatul Umami
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Heating Temperature ◽  
Rumen Fluid ◽  
Bacteriocin Activity ◽  
Significant Difference ◽  
Sheep Rumen ◽  
The Stability ◽  
Range Test

The objective of this study was to determine the activity and the stability of bacteriocin from lactic acid bacteria (BAL) isolated from rumen fluid of thin-tail sheep under the temperature (80, 100, and 121°C), pH (3, 7, and 10), and the length of storage (for 2 weeks under the temperature -8, 11, and 29°C). Lactic acid bacteria obtained by isolation, selection, and identification of thin-tailed sheep rumen fluid were used for bacteriocin production. The crude bacteriocin was partially purified using 70% ammonium sulfate, then was dialysis for 12 hours. The obtained bacteriocin then tested its inhibitory activity against E.coli (representing Gram-negative) and S. aureus (representing Gram-positive) under temperature (80, 100, and 121°C), pH (3, 7, and 10), and the length of storage (for 2 weeks under the temperature -8, 11, and 29°C). The data of bacteriocin activity based on pH, temperature, and the length of storage were analyzed with factorial, then when there was a significant difference of variable because treatment was continued with Duncan's Multiple Range Test (DMRT) test. The results showed that the bacteriocin activity of the three types of BAL against S.aureus is greater than E.coli. The highest activity was shown in pH 3, while the lowest activity was shown at pH 10 (P<0.01). The highest activity was shown at a heating temperature of 100°C, while the lowest activity was shown at a heating temperature of 80°C (P<0.01). The activity of bacteriocin produced by BAL 0 A, BAL 1 A, and BAL 4 C tended to be stable to the heating temperature of 80, 100, and 121°C but decreased with increasing pH value (pH 3, 7, and 10). The best of bacteriocin activity was found at pH 3 (acid), heating at 100°C, and stored at -8°C for 14 days.

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 PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA

2021 ◽  
Vol 5 (2) ◽  
pp. 119-126
Author(s):  
I Gede Pande Wisnu Gunanda ◽  
Dian Septinova ◽  
RR Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Water Holding Capacity ◽  
Coconut Water ◽  
Broiler Meat ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Refrigerator Temperature ◽  
Water Holding

This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P<0,05) on pH and water holding capacity of broiler meat, but no significant effect (P>0,05) on cooking losses of broiler meat. Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time

scholarly journals Pengaruh pH terhadap Produksi Antibakteri oleh Bakteri Asam Laktat dari Usus Itik

2017 ◽  
Vol 15 (3) ◽  
Author(s):  
Rudy Sutrisna ◽  
Christina Nugroho Ekowati ◽  
Edelina Sinaga Sinaga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Analysis Of Variance ◽  
Antibacterial Effect ◽  
Inhibition Zone ◽  
Bacterial Isolates ◽  
Clear Zone ◽  
Effect Of Ph ◽  
Randomized Design ◽  
Completely Randomized Design

This study aimed to determine the effect of pH on the production of antibacterial by lactic acid bacteria. This study uses a completely randomized design factorial 3X 5 (3 X 5 treatment of bacterial isolates pH) with three replications. The first factor consisted of pH 4, pH 5, pH 6, pH 7, pH 8, and the second factor that isolates B2, B7, B8, whereas the parameters consists of a clear zone. The amount of production is determined by the size of the diameter of antibacterial inhibition zone against Salmonella sp. Differences in the production of antibacterial determined based on the results of analysis of variance. The treatment significantly further test BNT at 5% level. The results showed that the effect of media pH test based on the potential for the production of antibacterial effect. The diameter of the largest clear zone produced by B7 isolates at pH 6 was 17.2 mm, 17.1 mm B8 and B2 at pH 7 at 16.7 mm. The smallest diameter of the clear zone produced by B8 at pH 4 was 15.1 mm, B2 at pH 6 there is a clear zone of 12.7 mm and isolate B7 at pH 5 of 11.5 mm Keywords: Antibacterial, Lactic Acid Bacteria, pH, Salmonella sp, Clear zone

scholarly journals Penggunaan Bakteriosin yang Diproduksi oleh Lactobacillus plantarum sebagai Pengawet Alami untuk Daging Ayam yang Disimpan di Suhu Ruang

2021 ◽  
Vol 9 (1) ◽  
pp. 7-14
Author(s):  
Y. Nurraifah ◽  
I. I. Arief ◽  
N. Ulupi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Chicken Meat ◽  
Storage Duration ◽  
Randomized Design ◽  
Duration Of Storage ◽  
Test Result ◽  
Better Than

Bacteriocins is a natural preservative (bio-preservatives) that can safely be used for food. Bacteriocinscan be produced by a group of Lactic Acid Bacteria (LAB). Several strains of lactic acid bacteria (LAB)is bactericidal against gram positive and gram negative bacteria. The purpose of this study was toanalyze the bacteriocins produced by Lactobacillus plantarum in chicken meat and determine the levelof the last and long-term. Factors that are seen in this study is the levels of bacteriocins and also theduration of storage of chicken meat. The levels of bacteriocins is 0% and 10% by way of spraying inchicken meat and duration of storage are at 0, 5, 10, 15, 20, and 25 hours at room temperature. Thisstudy used a factorial completely randomized design with three replications. Plantaricin concentrationagainst pH and aw values were significantly different (P<0.05). The test result of storage duration againstwater content were significantly different (P<0.05). Treatment of plantarisin IIA-1A5 10% to maintainthe condition of chicken meat was better than treatment without the adding plantarisin.

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