scholarly journals pH, Total Bacteria and Total Fungi Litter Fermentation at Different Ripening Durations

2021 ◽  
Vol 16 (3) ◽  
pp. 259-265
Author(s):  
C. S. Utama ◽  
B. Sulistiyanto ◽  
O. Barus
Keyword(s):  
Broiler Chickens ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Curing Time ◽  
Fermentation Time ◽  
Randomized Design ◽  
Litter Fungi ◽  
Bacteria And Fungi ◽  
Total Fungi ◽  
Total Bacteria

This study aims to examine the effect of fermentation time on pH levels, total bacteria and total fungi litter chicken fermented. The research method was carried out by collecting various chicken litters from 16 closed house cages in Semarang City, Demak Regency and Kendal Regency, then combined and fermented. The study used a completely randomized design in the direction of 4 treatments and 4 replications, the treatments were T0 = 0 week litter curing; T1 = 3 weeks litter curing; T2 = 6 weeks of litter curing; T3 = 9 weeks litter curing. The parameters observed were pH value, total bacteria and total litter fungi in broiler chickens. The results showed that there was a significant effect (P <0.05) between curing time on the pH value and the total litter bacteria in fermented broiler chickens. The longer the curing time, the pH value decreases, because the longer fermentation process produces more organic acids. The results of the calculation of total bacteria show that the best treatment is the T2 treatment with the number of bacteria as much as 8.12 x 107 log CFU / g. Meanwhile, the total fungus had no significant effect (P> 0.05) on all treatments. The conclusion of this research is the best chicken litter fermentation at 6 weeks duration of ripening. Produce a total of bacteria and fungi as much as 0.25 x 103 CFU/g and indicated that they were not pathogenic bacteria and fungi.

scholarly journals Kandungan Total Bakteri dan Total Fungi pada Pellet Limbah Penetasan yang Dibuat dengan Penambahan Bentonit

2016 ◽  
Vol 16 (2) ◽  
pp. 69
Author(s):  
Aprilian Adi Nugroho ◽  
Sri Sumarsih ◽  
Bambang Sulistiyanto
Keyword(s):  
Analysis Of Variance ◽  
Total Content ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Bacteria And Fungi ◽  
Total Fungi ◽  
Number Of Bacteria ◽  
Total Bacteria ◽  
Range Test

ABSTRAK. Penelitian efek penambahan bentonit dalam proses pelleting terhadap total bakteri dan total fungi dari produk pellet limbah penetasan sebagai bahan pakan alternatif, telah dilaksanakan di Laboratorium Teknologi Pakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro. Penambahan bentonit pada proses pelleting diharapkan mengurangi total bakteri dan total fungi pada pellet olahan limbah penetasan, sehingga aman digunakan sebagai bahan pakan alternatif. Pada penelitian ini limbah penetasan yang berupa cangkang telur, telur infertile, telur gagal menetas, serta DOC afkir dan mati dihancurkan, dicampur dengan bentonit dan dibuat pellet, untuk kemudian dianalisis kandungan total bakteri dan total fungi pada produk pellet. Perlakuan bentonit dilakukan dengan aras 0, 2, 4 dan 6% (B/B). Penelitian dilakukan dengan rancangan acak lengkap (RAL) 4 perlakuan dan 5 ulangan. Data dianalisis dengan analisis ragam dan dilanjutkan dengan uji wilayah ganda Duncan untuk mengetahui perbedaan antar perlakuan. Hasil menunjukkan bahwa pemberian bentonit dari berbagai level berpengaruh sangat nyata (P<0,01). Pemberian bentonit pada tingkat tertinggi (6%) mampu menekan total bakteri dan total fungi pada kisaran 105 cfu/g. Disimpulkan bahwa bentonit mampu menekan kandungan total bakteri dan total fungi pada produk pellet limbah penetasan. (Numbers of total bacteria and total fungi of hatchery waste pellets that made by adding bentonite) ABSTRACT. A Research about the effect of bentonite addition in the pelletizing process on total bacteria and total fungi of pellet product of hatchery waste as an alternative feedstuff, was done at Feed Technology Laboratory, Faculty of Animal and Agricultural Sciences, Diponegoro University. The addition of bentonite was expected to reduce the number of bacteria and fungi in the pellet product of hatchery waste, therefore, it could be used safely as an alternative feedstuff. In this experiment, the hatchery waste in the forms of eggshell, infertile eggs, un-hatched eggs, dead and culled DOC were blended, mixed with bentonite and pelleted,and then the number of total bacteria and total fungi of pellet was analyzed. The treatment was carried out with the level of bentonite i.e. 0, 2, 4 and 6% (w/w). Completely randomized design (CRD)was applied by 4 treatments and 5 replications of each. Data analyzed by analysis of variance (ANOVA), and followed by Duncan multiple range test (DMRT) to determine differences among the treatments. The results showed that administration of bentonite at various levels significantly affect the number of bacteria and fungi in the hatchery waste pellets (P <0.01). Administration of bentonite at the level of 6% shows the highest value on suppressing the content of total bacteria as well as fungi up to the range of total content 105cfu/g. In conclusion, the bentonite was able to suppress the total amount of bacteria and total fungi in the hatchery waste pellets.

scholarly journals Effect of Fermented Lime Waste Flour on the pH of the Small Intestine and Microbes of Broiler Chicken Ileum

2021 ◽  
Vol 16 (4) ◽  
pp. 328-333
Author(s):  
H. D. Shihah ◽  
D. Sunarti ◽  
S. Sumarsih
Keyword(s):  
Small Intestine ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Digestive Tract ◽  
Broiler Chickens ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Bacteria Growth ◽  
Randomized Design ◽  
Range Test

The balancing of digestive tract microbe can improve the digestive health of broiler chickens. Fermented lime waste flour (FLWF) contains citric acid, which can decrease digestive tract pH value to suppress pathogenic bacteria development and improve lactic acid bacteria growth in the small intestine of the broiler. The purpose of the study was to evaluate the effect of using FLWF on pH value and small intestine microbial of broiler chickens. This study used 200 female broiler chickens. The research used a completely randomized design with four treatment levels of FLWF by 0%, 1%, 2%, and 3% in every ration, with each treatment replicated five times. The parameters observed are the pH value of the small intestine, lactic acid bacteria ileum, and Coliform ileum. Data were calculated using the analysis of variance and difference test with Duncan's Multiple Range Test using the SPSS 19.0 program. The result indicates that using FLWF decreased (p<0.05) Coliform in the ileum, while pH value of small intestine and ileum lactic acid bacteria among treatments were not influenced (p>0.05). It concludes that adding FLWF at a 1% level could decrease ileum Coliform. Still, it could not decrease the pH value of the small intestine and increase the total lactic bacteria ileum. 

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 PERFORMANCE IMPROVEMENT OF YOGURT THROUGH THE VARIATION OF ROSELLE EXTRACT ADDITION AND FERMENTATION TIME

AGROINTEK ◽  
2021 ◽  
Vol 15 (2) ◽  
pp. 477-485
Author(s):  
Ike Sitoresmi Mulyo Purbowati ◽  
Karseno Karseno ◽  
Ali Maksum ◽  
Ibrahim Aldaw Ibrahim
Keyword(s):  
Performance Improvement ◽  
Research Method ◽  
Nutritional Value ◽  
Ph Value ◽  
Product Performance ◽  
Fermentation Time ◽  
Extract Concentration ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Functional Drink

Yogurt was a functional drink that was high in nutritional value but had a relatively short shelf life. Roselle extract had a high content of bioactive compounds, namely anthocyanin, polypHenol, and vitamin C. The integration of yogurt with roselle extract was expected to improve product performance both from the properties of health and sensory. This study aimed to determine the effect of roselle extract addition and fermentation time on the characteristics of roselle-based yogurt products.  The research method used was an experimental method with a completely randomized design with Duncan's further test with treatments (1) the addition of rosella extract consisted of 3 levels, namely 0.5, 1.5, and 2.5 %. (2) Fermentation time: 8, 12, and 16 hours. The observed variables included chemical (pH, total titrated acid/TTA, anthocyanins), microbiology (lactic acid bacteria/LAB), and sensory.  The fermentation time affects the pH value and TAT.  The 12 hours of fermentation time gave pH and TTA values, respectively: 3.77 and 1.23%. The variation in the addition of roselle extract significantly affected the anthocyanin, TTA, and LAB values. The addition of the extract as much as 1.5% gave the anthocyanins, TTA, and LAB value respectively 0.871 mg/mL, 1.31%, 561.11x 107CFU/mL.  The best treatment was yogurt with a roselle extract concentration of 1.5% and 20 hours of fermentation.  This yogurt had characteristic as follows: pH 3.7, TAT 1.33%, anthocyanins 0.8751 mg/mL, LAB 560 x 107 CFU/mL, reddish-yellow (4), distinctive aroma (4), Sour taste (4), fine texture (4), and liking (4).

Optimization of the Uncooked Oratosquilla Oratoria Curing Process via Response Surface Methodology

2014 ◽  
Vol 1073-1076 ◽  
pp. 1793-1797
Author(s):  
Qi Wei Mao ◽  
Jun Rui Wu ◽  
Xi Qing Yue
Keyword(s):  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Curing Temperature ◽  
Curing Process ◽  
Curing Time ◽  
Optimal Process ◽  
Curing Conditions ◽  
Oratosquilla Oratoria ◽  
Sensory Score ◽  
Total Bacteria

Oratosquilla oratoria was the experimental raw materials in the paper. Design expert8.0.6 and Excel2007 was used to analyze the optimal process with the factors which were curing time, curing temperature, curing salt contention and the index which was the total bacteria. The pathogenic bacteria and sensory score under various curing conditions were determined simultaneously. After analyzing the significance of the various factors and interactions, the results showed the optimum curing conditions of oratosquilla oratoria were as follows: curing time 7.14h, curing temperature 14.34°C, curing salt contention 8.3%. Under this condition no pathogenic bacteria was detected and the sensory score was the highest.

scholarly journals Effect Of Corn Straw Fermentation Time (Zea mays L) Using Aspergillus niger On Nutritional Concept

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Dicky Kurniawan ◽  
Sri Sukaryani ◽  
Engkus Ainul Yakin
Keyword(s):  
Aspergillus Niger ◽  
Protein Content ◽  
Ph Value ◽  
Ash Content ◽  
Optimal Time ◽  
Corn Straw ◽  
Fermentation Time ◽  
Average Value ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine the optimal time of fermentation using Aspergillus niger on the pH value, dissolved protein and levels of ash content corn straw. The design used was a Completely Randomized Design (CRD) of unidirectional pattern consisting of 4 treatments repeated 3 times namely P0 : corn straw fermented with Aspergillus niger for 0 days, P1 : corn straw fermented with Aspergillus niger for 4 days, P2 : fermented corn straw with Aspergillus niger for 8 days, P3 : corn straw fermented with Aspergillus niger for 12 days. The parameters observed were pH value, dissolved protein and ash content. The results showed that corn straw fermented with Aspergillus niger had a very significant effect (P <0.01) on the pH value, dissolved protein content and ash content. Corn straw fermentation using Aspergillus niger for 0 - 12 days has a very significant effect on the pH value, dissolved protein content and ash content (P <0.01). The average pH value of the treatment  P0: 5,00, P1: 6,13, P2: 6,51, P3: 6,84 The average value of dissolved protein content in the treatment P0: 27,09%, P1: 33,31%, P2: 24,14%, P3: 25,51%. The average value of ash content in the P0: 8,91%, P1: 11,34%, P2: 10,06%, P3: 9,22%,  As well as the optimal time achieved in fermentation for 4 days for dissolved protein content and ash content.  Keywords: Corn straw, Aspergillus niger, Fermentation, pH value, Dissolved protein content, Ash content

scholarly journals KUALITAS DAN AKTIVITAS ANTIBAKTERI CINCALOK TERHADAP BAKTERI PATOGEN SELAMA WAKTU FERMENTASI

2020 ◽  
Vol 4 (2) ◽  
pp. 203
Author(s):  
Ekawati Purwijantiningsih ◽  
Kenni Novelia ◽  
Fransiskus Sinung Pranata
Keyword(s):  
Pathogenic Bacteria ◽  
Ph Value ◽  
Inhibition Zone ◽  
Fermented Food ◽  
Total Acid ◽  
Fermentation Time ◽  
West Kalimantan ◽  
Acid Protein ◽  
Agar Media ◽  
Escherichia Coli Bacteria

Cincalok is a typical West Kalimantan fermented food made from small shrimp called rebon with addition of rice and salt. Cincalok fermentation is shown by the presence of lactic acid bacteria (LAB) which have ability to be antibacterial against pathogenic bacteria. The ability of LAB to inhibit pathogenic bacteria can be seen from the appearance of the inhibition zone around agar media. Research conducted using cincalok during fermentation on day 0, 7, 14, 21, and 28 to see the ability of inhibition and the viability of LAB in cincalok then also conducted tests that included pH value, total acid, protein, total volatile base (TVB), and organoleptic tests. The result of this research showed that cincalok is able to inhibit the Escherichia coli bacteria with the largest inhibitory zone area on day 14. Fermentation time variation affects the antibacterial activity against E. coli, LAB viability, pH value, total acid, protein content and TVB of cincalok.

scholarly journals Potential Use of Lactobacillus plantarum 1UHCC as a Bio-hydrolyzer in the Development of the Sustainable Food Industry in Indonesia

2020 ◽  
Vol 9 (2) ◽  
pp. 532-542
Author(s):  
Muhammad Irfan Said ◽  
Effendi Abustam ◽  
Farida Nur Yuliati ◽  
H. Hasma ◽  
A. Alvina
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Food Industry ◽  
Ph Value ◽  
Sustainable Food ◽  
Fermentation Time ◽  
Collagen Substrate ◽  
And Performance ◽  
Protein Components ◽  
Total Bacteria

The purpose of this study aimed to evaluate the potential and performance of Lactobacillus plantarum 1 UHCC (L.plantarum 1UHCC) bacteria as bio-hydrolyzer of the food industry in Indonesia.  As much as 100g of fresh hide from Balinese cattle were used as a substrate. The fermentation time was carried out at 3 time levels, namely: 24 hours (T-24); 48 hours (T-48) and 72 hours (T-72). The bacteria were used L.plantarum which was isolated from milkfish extract. The results showed that in the solution of L.plantarum bacteria using collagen substrate of cattle hide, pH values were increased and the lactic acid levels were decreased significantly.  The pH value and the lactic acid level of the solution were respectively around 5.77±0.03-6.13±0.02 and 1.65±0.26-2.02±0.05%. The total bacteria has increased and dissolved protein has decreased for fermentation time, but in general it is not significant. Total bacteria and dissolved proteins respectively 4.5±0.98-5.5±2.29 Log10CFU/mL and 36.98±3.37-40.25±1.54 mg/mL. The application of 24 hours (T-24) fermentation time to L.plantarum bacteria using collagen substrate of cattle hide skin was considered as the optimum time to be applied in the fermentation process.  Bacteria L.plantarum 1UHCC has the ability to hydrolyze collagen protein components, especially collagen extracts from cattle hide. Bacteria L.plantarum 1UHCC has the potential to be developed as a bio-hydrolyzer organism. Bacteria L.plantarum 1UHCC plays a very important role in the development of the food industry, especially in Indonesia. Keywords:  Bacteria, Cattle hide, Collagen, Fermentation, L.plantarum 1UHCC

scholarly journals Potentials of CaO powder result of calcination from green shells (Perna viridis), scallops (Placuna placenta), and blood clams (Anadara granosa) as antibacterial agent

2021 ◽  
Vol 890 (1) ◽  
pp. 012043
Author(s):  
G N Mediarman ◽  
Sumardianto ◽  
P H Riyadi ◽  
L Rianingsih ◽  
L Purnamayati
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pathogenic Bacteria ◽  
Antibacterial Effect ◽  
Ph Value ◽  
Inhibition Zone ◽  
Perna Viridis ◽  
Parametric Data ◽  
Randomized Design ◽  
Significant Difference

Abstract Calcium oxide (CaO) can be formed from the calcination process of calcium carbonate or CaCO3. One of the ingredients that contain quite a lot of CaCO3 compounds is clam shells. Shellfish shells can be an alternative for making natural antibacterials. Calcination was carried out at 1000°C for 6 hours. The bacteria tested were Staphylococcus aureus and Escherichia coli which are pathogenic bacteria. The concentration of each CaO powder is 3.5% with a size of 150 mesh. The purpose of this study was to determine the antibacterial effect of CaO from three different shells, namely blood clams, green clams and scallops and to determine the third antibacterial effect of mussels. The research method used was a completely randomized design (CRD) with one factor influencing the antibacterial activity of CaO three times. Parametric data were analysed using ANOVA and Honest Significant Difference (HSD). The research treatment was the use of three different shells, namely blood, scallops and green mussels with tetracycline as control. Parameters observed were pH, calcium, chemical composition, and activity. The pH value of CaO powder has an average of 12.47. The levels of CaO produced were 99.43% in blood clams, 99.62% in green mussels and 98.4% in scallops. The diameter of the inhibition zone of Staphylococcus aureus bacteria for each clam shell was 15.22 ± 0.66 mm, green mussel 13.7 ± 0.26 mm and scallop 14.9 ± 0.25 mm. The diameter of the inhibition zone of Escherichia coli bacteria produced was 12.2 ± 0.36 mm blood clams, 12.5 ± 0.3 mm green mussels and 13.7 ± 0.2 mm scallops.

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