scholarly journals Analysis of chemical characteristics, flavonoids, and organoleptics on shallot skin (Allium cepa) kombucha

2021 ◽  
Vol 6 (2) ◽  
pp. 166-177
Author(s):  
Desvy Pebiyanti ◽  
Rahma Widiantie ◽  
Agus Prianto
Keyword(s):  
Allium Cepa ◽  
Ph Value ◽  
Acid Value ◽  
Chemical Characteristics ◽  
Aromatic Plant ◽  
Noticeable Effect ◽  
Fermentation Time ◽  
Positive Results

Shallots (Allium cepa) is an important aromatic plant, with a level of consumerity that is directly proportional to the increase in shallot skin waste. Whereas the skin of shallots contains flavonoids (quercetin) that are 3-5 times higher than the tubers. This research focuses on the use of shallot skin ingredients fermented by Symbiotic Culture of Bacteria and Yeast (SCOBY) into kombucha drinks. With the aim to explore the influence of long fermentation of shallot skin kombucha on the parameters of the chemical characteristics of pH and Total Titrable Acid (TTA); the presence of flavonoids; and organoleptic flavors, colors, aromas. The result is the length of fermentation affecting the decrease in the pH value, and had a very noticeable effect on the increase in the Total Titrable Acid value. Flavonoids were qualitatively tested by 3 reagents (10% NaOH, AlCl3 1%, H2SO4 judging by discoloration. At show all samples show positive results of flavonoid presence. The length of fermentation for organoleptic assessment has a significant effect on taste and aromas, but has no significant effect on the kombucha color. The recommendation for a good fermentation time with high acceptance is 8 days of fermentation.

scholarly journals Changes in folate characteristics and its identification in broccoli (Brassica oleracea Italica) extract fermented by Lactic Acid Bacteria Mixed Culture (LAB)

2018 ◽  
Vol 154 ◽  
pp. 04001 ◽  
Author(s):  
Yati Maryati ◽  
Agustine Susilowati
Keyword(s):  
Lactic Acid ◽  
Folic Acid ◽  
Lactic Acid Bacteria ◽  
Brassica Oleracea ◽  
Acid Concentration ◽  
Ph Value ◽  
Starter Culture ◽  
Time Interval ◽  
Fermentation Time ◽  
Total Sugars

Broccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated. The results showed that the fermentation of broccoli extract with different concentration of LAB culture had an effect on the concentration of folic acid produced, as well as the change of concentration of folic acid during the fermentation time interval. The optimum condition was obtained based on the highest folic acid concentration of 6.74%, at culture concentration of 20% during 24 hour fermentation with the value of folic acid concentration of 72.11 μg/mL, pH value of 4.29, total sugars of 34.61%, total acids of 0, 97%, dissolved protein of 14.64 mg/mL and total LAB of log 13.02 + 0.05 cfu / ml.

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

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.

scholarly journals Chemical characteristics of snow in the region along the Sea of Japan

1993 ◽  
Vol 18 ◽  
pp. 227-233 ◽  
Author(s):  
Kazuhide Satow
Keyword(s):  
Spatial Distribution ◽  
Electric Conductivity ◽  
Sea Of Japan ◽  
Ph Value ◽  
Chemical Components ◽  
Chemical Characteristics ◽  
The Sea Of Japan ◽  
Heavy Snowfall ◽  
Asian Continent ◽  
Ph Values

The amount of acidity in precipitation has been measured in heavy-snowfall regions facing the Sea of Japan. The average pH value of precipitation measured throughout the year at Nagaoka was 4.80 during 4.5 years, 1987–92. During winter the pH value is lower and electric conductivity higher. The spatial distribution of chemical components in new-fallen snow was studied along a 55 km-long sampling route. Results from four surveys showed that acidic snows have average pH values of 4.63–4.90. From the distribution of anion and cation concentration in new-fallen snow, it is concluded that strong northwest monsoons during winter bring an abundance of snow with salt components and many non-salt components from the Sea of Japan and also, possibly, from the Asian continent.

scholarly journals Effect of Sodium Caseinates Addition on the Rheological Properties of Kefir during Gel Formation

2016 ◽  
Vol 5 (1) ◽  
pp. 114
Author(s):  
Kleio D. Antoniou ◽  
Stylianos Exarhopoulos ◽  
Stylianos N. Raphaelides ◽  
Georgia Dimitreli ◽  
Apostolos S. Thomareis
Keyword(s):  
Elastic Modulus ◽  
Loss Tangent ◽  
Protein Interactions ◽  
Ph Value ◽  
Bovine Milk ◽  
Three Dimensional ◽  
Fermented Milk ◽  
Elastic Behavior ◽  
Gel Formation ◽  
Fermentation Time

The effect of Sodium Caseinates (SCN) addition on the rheological behavior of kefir during gel formation was monitored by means of a dynamic rheometer of novel design (U-tube Rheometer). Kefir samples were prepared from homogenized and pasteurized full fat (3.5% w/w) bovine milk with or without the addition of SCN at varying concentrations (1%, 2% or 3% w/w). A fermented milk inoculum derived from kefir grains was inoculated into the heat-treated milk and incubated at 25°C until the pH dropped to 4.6. According to the results, the fermentation time required for the onset of gelation, as well as for the pH value to reach 4.6 increased with increasing SCN concentration. The beginning of cross-linking of proteins towards aggregates that leads to the formation of a three-dimensional protein matrix, took place at higher pH values with increasing SCN concentration. The values of elastic modulus and loss tangent that correspond to this point decreased with increasing SCN content. The increase in SCN concentration caused the values of elastic modulus during gel formation to increase and those of loss tangent to decrease. The addition of caseins into the milk increased the number and the strength of the protein-protein interactions causing the elastic behavior of the samples to increase. The presence of SCN into the system of kefir greatly affected the formation of the kefir gel.

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 .

Effect of Plant Starch on the Production of Glucoamylase from Aspergillus niger

2011 ◽  
Vol 396-398 ◽  
pp. 1502-1505 ◽  
Author(s):  
Xin Hong Liang ◽  
Gong Ling Zhao ◽  
Zu Feng Guo ◽  
Yu Tang
Keyword(s):  
Sweet Potato ◽  
Corn Starch ◽  
Ph Value ◽  
Potato Starch ◽  
Wheat Starch ◽  
Ph Change ◽  
Fermentation Time ◽  
Glucoamylase Activity ◽  
Significant Difference ◽  
Sweet Potato Starch

Abstract. Glucoamylase is an inducible enzyme and generally induced in the presence of starch. Corn starch, wheat starch, sweet potato starch and potato starch were used as the carbon sources to produce the glucoamylase by A. niger FJL0801. The results showed that the maximum glucoamylase activity was 594.511.7 U/mL when 4% sweet potato starch was used as the carbon source, its enzyme activity was increased by 34.9% than potato starch, by 17.2% than wheat starch and by 4.6% than corn starch. In the four media, the adaptive phage of A. niger FJL0801 were all 0-12 h, the logarithmic growth phase all 12-60 h, and the stationary phase all 60-192 h. The maximum biomass of the strain was 1.950.09 μg/mL in the corn starch medium. The glucoamylase activity was inversely proportional to the growth rate of A. niger FJL0801. The final pH value was all within 6.960.057.110.07 in the four midia. There was no significant difference at 0.05 probability level between the pH of the four media at the same fermentation time. The pH change was not the reason for glucoamylase activity by A. niger FJL0801 used different plant starch.

Changes in chemical and rheological characteristics of La Serena ewes' milk cheese during ripening

1988 ◽  
Vol 55 (3) ◽  
pp. 457-464 ◽  
Author(s):  
Buensuceso Fernandez Del Pozo ◽  
Pilar Gaya ◽  
Margarita Medina ◽  
M. Asunción Rodríguez-Marín ◽  
Manuel Nuñez
Keyword(s):  
Ph Value ◽  
Chemical Characteristics ◽  
Rheological Characteristics ◽  
High Moisture ◽  
Moisture Concentration ◽  
Rapid Degradation ◽  
Casein Hydrolysis ◽  
Moisture Contents ◽  
Ph Values ◽  
Microbial Groups

SummaryCasein breakdown and free fatty acids formation were studied in ten batches of La Serena cheese throughout a 60 d ripening period. A rapid degradation of αs1-casein occurred, with only 18·6% residual αs1-casein being detected in 60 d-old cheese, whereas 49·5% β-casein remained unattacked. High pH values, low NaCl-in-moisture concentrations and high moisture contents enhanced proteolysis. Lac-tobacilli and yeasts were the only microbial groups which significantly influenced αs1-casein breakdown, and only yeasts affected β-casein hydrolysis. No significant effect of chemical characteristics or microbial groups on FFA levels was detected, an average level of 12·7 mequiv./100 g fat being recorded for 60 d cheese. Rheological characteristics of the cheese reached their minimum values after 15–30 d of ripening and were dependent on αs1- and β-casein breakdown, pH value, NaCl-in-moisture concentration and moisture content.

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 Identification of phosphate-solubilizing microorganisms and determination of their phosphate-solubilizing activity and growth-promoting capability

BioResources ◽  
2020 ◽  
Vol 15 (2) ◽  
pp. 2560-2578 ◽  
Author(s):  
Ying-Ying Wang ◽  
Pei-Shan Li ◽  
Bi-Xian Zhang ◽  
Yan-Ping Wang ◽  
Jing Meng ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Phosphorus Content ◽  
Ph Value ◽  
Inverse Correlation ◽  
Penicillium Oxalicum ◽  
Fermentation Time ◽  
Soluble Phosphorus ◽  
Growth Promoting ◽  
Phosphate Solubilizing ◽  
Solubilizing Activity

Phosphate-solubilizing microorganisms have been considered as a novel alternative approach to provide phosphate fertilizers that promote plant growth. In this study, three strains were isolated and identified as Penicillium oxalicum FJG21, Penicillium oxalicum FJQ5, and Bacillus subtilis BPM12, with a relatively high phosphate-solubilizing activity. Various phosphate sources were investigated, and Ca3(PO4)2 was identified as the effective phosphate source. Factors governing the phosphate-solubilizing activity of the strains included carbon and nitrogen sources, initial pH, and fermentation time. A high soluble phosphorus content was achieved with 529.0 μg·mL-1, 514.0 μg·mL-1, and 330.7 μg·mL-1 for Penicillium oxalicum FJG21, Penicillium oxalicum FJQ5, and Bacillus subtilis BPM12, respectively. An inverse correlation of the quantity of soluble phosphorus content and the pH value of the medium was observed. In addition, Bacillus subtilis BPM12 displayed a prominent capability of producing indole acetic acid. Penicillium oxalicum FJG21 and Penicillium oxalicum FJQ5 exhibited high cellulase activities. These phosphate-solubilizing microorganisms with good phosphate-solubilizing capability and growth-promoting ability are the promising strains for agricultural utilization.

scholarly journals Utilization of Eco-Enzymes from Fruit Skin Waste as Hand Sanitizer

2021 ◽  
Vol 5 (3) ◽  
Author(s):  
Rusdianasari Rusdianasari ◽  
Adi Syakdani ◽  
Muhammad Zaman ◽  
Muhammad Zaman ◽  
Febby Fitria Sari ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Organic Waste ◽  
Fruits And Vegetables ◽  
Ph Value ◽  
Screening Tests ◽  
Alcohol Content ◽  
Brown Sugar ◽  
Fermentation Time ◽  
Hand Sanitizer ◽  
Fruit Skin

Eco-enzyme is a multifunctional liquid produced from fermentation of waste or organic waste, brown sugar or granulated sugar, and water. Fermentation of  eco-enzymes  is carried out for ±3 months. The length of time fermentation affects color, aroma and pH. The  resultingeco-enzyme liquid is dark brown and has a strong fresh sour aroma.  Eco-enzymeliquid has an alcohol content and acetic acid. Alcohol and acetic acid are produced from the bacterial metabolic process that is naturally present in the rest of fruits and vegetables. Variations in the fermentation time of eco-enzymes  used are 2.5 months and 3 months. Analysis conducted on  eco-enzymes  include pH tests and phytochemical screening  tests. The pH value obtained in  eco-eznyme  2.5 months is 3, while the pH value in  eco-eznyme  3 months is 1.5. Eco-enzymes  with a fermentation time of 3 months contain alkaloid compounds, flavonoids, saponins, and tannins. In this study  Eco-eznyme  was used as a hand sanitizer  spray by diluting the eco-enzyme with aquadest. The dilution ratios used vary for each sample: 1:40, 2:40, 3:40, 4:40, 5:40. Analysis conducted on  hand sanitizer spray include pH test, organoleptic test, and antibacterial activity test. Based on the results of the analysis, not all hand sanitizer samples meet SNI standards, the best samples obtained in hand sanitizer with an eco-enzyme fermentation time of 3 months and a dilution ratio of 5: 40. The results of the analysis showed that the value of pH 5, the level of aroma fondness in hand sanitizer 2.40, the favorite color level 2.46

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