KUALITAS  DAGING ITIK FERMENTASI YANG DIRENDAM MENGGUNAKAN L. plantarum DENGAN LEVEL YANG BERBEDA DAN  DISIMPAN PADA SUHU RENDAH

THE CHEMICAL QUALITIES OF FERMENTED DUCK IMMERSED WITH DIFFERENT LEVELS OF L. plantarum AND STORED UNDER LOW TEMPERATURE. The objective of this research was study the effect of soaking time on chemical (pH, water content, acetic acid content and total lactic acid bacteria) of duck meat fermentation using L. plantarum. Ducks was done by soaking duck meat in culture L.plantarum and stroraged at cooling temperature. Soaking was done with different level of L. plantarum. This experiment was arranged in a completely randomized design consisted of five levels of L. plantarum. Data were analyzed by variance analysis. Significantly difference treatment effects on variable measures were tested using honestly significant difference (HSD). The result showed that treatments had significantly difference (P<0,01) on pH and total lactic acid bacteria of duck meat fermentation, but did not affect significant (P>0,05) on water content and acetic acid content of duck meat fermentation. Therefore, it can be concluded that soaking at 15% level of L. plantarum and storage at cooling temperature can conserve duck meat until 16 days and ducks fermentation were still constant. Keywords: Fermentation, duck meat, pH, water, acetic acid, lactic acid.

Download Full-text

Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

International Journal of Molecular Sciences ◽

10.3390/ijms20071659 ◽

2019 ◽

Vol 20 (7) ◽

pp. 1659

Author(s):

Katarzyna Pielech-Przybylska ◽

Maria Balcerek ◽

Grzegorz Ciepielowski ◽

Barbara Pacholczyk-Sienicka ◽

Łukasz Albrecht ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Acetic Acid ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Content ◽

Isopropyl Alcohol ◽

Quantitative Composition ◽

Acetic Acid Content ◽

Initial Ph

The qualitative and quantitative composition of volatile compounds in fermented distillery mash determines the quality of the obtained distillate of agricultural origin (i.e., raw spirit) and the effectiveness of further purification steps. Propan-2-ol (syn. isopropyl alcohol), due to its low boiling point, is difficult to remove by rectification. Therefore, its synthesis needs to be limited during fermentation by Saccharomyces cerevisiae yeast, while at the same time controlling the levels of acetaldehyde and acetic acid, which are likewise known to determine the quality of raw spirit. Lactic acid bacteria (LAB) are a common but undesirable contaminant in distillery mashes. They are responsible for the production of undesirable compounds, which can affect synthesis of propan-2-ol. Some bacteria strains are able to synthesize isopropyl alcohol. This study therefore set out to investigate whether LAB with S. cerevisiae yeast are responsible for conversion of acetone to propan-2-ol, as well as the effects of the amount of LAB inoculum and fermentation parameters (pH and temperature) on the content of isopropyl alcohol, acetaldehyde, lactic acid and acetic acid in fermented mashes. The results of NMR and comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry (GC × GC-TOF MS) analysis confirmed the ability of the yeast and LAB strains to metabolize acetone via its reduction to isopropyl alcohol. Efficient fermentation of distillery mashes was observed in all tested mashes with an initial LAB count of 3.34–6.34 log cfu/mL, which had no significant effect on the ethanol content. However, changes were observed in the contents of by-products. Lowering the initial pH of the mashes to 4.5, without and with LAB (3.34–4.34 log cfu/mL), resulted in a decrease in propan-2-ol and a concomitant increase in acetaldehyde content, while a higher pH (5.0 and 5.5) increased the content of propan-2-ol and decreased acetaldehyde content. Higher temperature (35 °C) promoted propan-2-ol synthesis and also resulted in increased acetic acid content in the fermented mashes compared to the controls. Moreover, the acetic acid content rose with increases in the initial pH and the initial LAB count.

Download Full-text

The effect of fermentation with lactic acid bacteria to chemical and sensory characteristics of Sumbawa’s Buffalo Jerky

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/913/1/012043 ◽

2021 ◽

Vol 913 (1) ◽

pp. 012043

Author(s):

I Nairfana ◽

C A Afgani

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Content ◽

Ash Content ◽

Sensory Characteristics ◽

Traditional Food ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Minced Meat

Abstract Jerky is a traditional food made from sliced or minced meat that were marinated in spices and dried to extend its shelf life. Most of the marketed jerky available in Sumbawa were half-cooked. Theaim of this study was to determine the concentrations of Lactic Acid Bacteria to chemical and sensory characteristics of buffalo jerky. A laboratory experiment was conducted andusing Completely Randomized Design with asingle factor namely LAB concentrations (P1=0%, P2=0.5%, P3=1% and P4-1.5%). Data was analyzed using Co-Stat software at 5% significance level.The results showed that the LAB concentrations gave significant differences on water content, protein, fat, color, flavor and texture of fermented buffalo jerky, but gave non-significant difference on the ash content. The best LAB concentrations were 0.5% that resulted on jerky with protein content of 74.32%, fat content of 6,37%, water content of 12.51%, ash content of 1.14%, also color, flavor and texture that were acceptable to panelists.

Download Full-text

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

Pro Food ◽

10.29303/profood.v6i2.136 ◽

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

Download Full-text

SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA

Pro Food ◽

10.29303/profood.v5i1.94 ◽

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

Download Full-text

Treatment of Whole-Plant Corn Silage With Lactic Acid Bacteria and Organic Acid Enhances Quality by Elevating Acid Content, Reducing pH, and Inhibiting Undesirable Microorganisms

Frontiers in Microbiology ◽

10.3389/fmicb.2020.593088 ◽

2020 ◽

Vol 11 ◽

Author(s):

Fu-gui Jiang ◽

Hai-jian Cheng ◽

Dong Liu ◽

Chen Wei ◽

Wen-juan An ◽

...

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Organic Acids ◽

Organic Acid ◽

Acid Content ◽

Corn Silage ◽

Fresh Material ◽

Whole Plant ◽

Lactic Acid Content

We investigated the variation in microbial community and fermentation characteristics of whole-plant corn silage after treatment with lactic acid bacteria (LAB) and organic acids. The fresh corn forages were treated with a combination of L. acidophilus and L. plantarum (106 CFU/g fresh material) or a 7:1:2 ratio of formic acid, acetic acid, and propionic acid (6 mL/g fresh material) followed by 45 or 90 days of ensiling. Silages treated with LAB showed increased lactic acid content and decreased pH after 45 days. Although treatment with LAB or organic acids decreased the common and unique operational taxonomic units, indicating a reduction in microbial diversity, the relative abundance of Lactobacillus was elevated after 45 and 90 days compared with control, which was more distinct in the organic acid groups. Moreover, we found higher levels of acetic acid and increased abundance of Acetobacter in silages treated with organic acids whereas undesirable microorganisms such as Klebsiella, Paenibacillus, and Enterobacter were reduced. In summary, the quality of corn silages was improved by LAB or organic acid treatment in which LAB more effectively enhanced lactic acid content and reduced pH while organic acid inhibited the growth of undesirable microorganisms.

Download Full-text

Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v10i2.6123 ◽

2018 ◽

Vol 10 (2) ◽

pp. 1-5

Author(s):

Murna Muzaifa ◽

Ryan Moulana ◽

Yuliani Aisyah ◽

Zainuddin Zainuddin ◽

Faidha Rahmi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Content ◽

Sugar Content ◽

Fermented Food ◽

Total Acid ◽

Total Sugars ◽

Randomized Design ◽

Microbiological Characteristics ◽

Completely Randomized Design

Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.

Download Full-text

THE UTILIZATION OF BAY LEAF (SyzygiumpolyanthumWalp) FLOUR IN FEED ON CARCASS QUALITY, MICROFLORA INSTESTINE OF BROILER

International Journal of Engineering Technologies and Management Research ◽

10.29121/ijetmr.v6.i11.2019.458 ◽

2020 ◽

Vol 6 (11) ◽

pp. 1-9

Author(s):

Sjofjan O. ◽

Adli D.N. ◽

Hanani P.K. ◽

Sulistiyaningrum D.

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Abdominal Fat ◽

Carcass Quality ◽

Breast Meat ◽

Leaf Meal ◽

Randomized Design ◽

Significant Difference

The research purpose was to determine the utilization of bay meal (SyzygiumpolyanthumWalp) microflora, and carcass quality of broiler. The research method was used completely randomized design with 5 treatments and 4 replicates. The materials used for this research were 80 unsex 15 days old with average body weight 307.725±22.17 g/head. The treatments used for research were dietary with T0 (basal feed), T1 (basal feed + 1% bay leaf meal), T2 (basal feed + 2% bay leaf meal), T3 (basal feed + 3% bay leaf meal), T4 (basal feed + 4% bay leaf meal). The parameters observed were intestinal characteristic bacteria (lactic acid bacteria, Escherichia coli, and Salmonella sp.) and (carcass percentage, abdominal fat, organ visceral weight, breast meat cholesterol). The data analysis was the analysis of variance (anova) and continued by Duncan Multiple Range Test. The results showed that using bay leaf effect as in feed has significant difference (P<0.05) on lactic acid bacteria and Escherichia coli and significantly different (P<0.01) (breast meat cholesterol) but didn’t significant difference (P>0.05) on carcass percentage, abdominal fat and organ visceral weight. The addition of 4% bay leaf gave the best effect on microflora, and breast cholesterol quality of broiler.

Download Full-text

Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda

Jurnal Agripet ◽

10.17969/agripet.v13i2.817 ◽

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.

Download Full-text

Yogurt As A Functional Drink Development From Various Local Raw Materials Using Eucheuma Spinosum As Natural Stabilizer

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/913/1/012035 ◽

2021 ◽

Vol 913 (1) ◽

pp. 012035

Author(s):

M Amaro ◽

M D Ariyana ◽

B R Handayani ◽

Nazaruddin ◽

S Widyastuti ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Content ◽

Raw Materials ◽

Public Awareness ◽

Raw Material ◽

Bacterial Viability ◽

Significant Difference ◽

Lactic Acid Content

Abstract Along with raising public awareness about health and increasing yogurt consumption, it is critical to improve the quality of the yogurt. The innovation of yogurt producing in terms of flavor variety is critical since it can entice consumers to consume yogurt. This innovation is possible through the use of high-nutrient plant components that have not been optimally exploited in the surrounding environment. The purpose of this study was to examine the quality of yogurt produced from a variety of raw materials and stabilized naturally using Eucheuma spinosum seaweed. This study used a completely randomized design with a single factor: the type of raw material utilized in the production of yogurt (corn, sweet potato, pumpkin, banana and pineapple). The parameters analyzed included total lactic acid content, pH, total lactic acid bacteria, bacterial viability, viscosity, and organoleptic qualities such as homogeneity and taste were examined using scoring and hedonic methods. The data were evaluated using an analysis of variance (ANOVA) with a significance level of 5%, and the significantly different data were further tested using an additional test of an honest significant difference (HSD). Results show that yogurt made from corn was the best treatment, with pH value of 4.28, total lactic acid content was 1.67%; viscosity was 74,67cP, total lactic acid bacteria was 11.02 log CFU/ml, the bacterial viability met the concentration as a probiotic drink with the decreasing number 0.21 log CFU/ml, scoring test homogeneity score was 3,21 (slightly homogenous), taste score was 3.08 (slightly sour) and hedonic score for homogeneity and taste were 3.29 and 3.25 respectively.

Download Full-text

Pengaruh Penambahan Skim terhadap Karakteristik Dadih Susu Sapi yang Dibuat dalam Ruas Bambu Wuluh (Schizostachyum silicatum) di Bali

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i02.p11 ◽

2020 ◽

Vol 9 (2) ◽

pp. 211

Author(s):

Mariya Ulfa ◽

I Made Sugitha ◽

Luh Putu Trisna Darmayanti

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Content ◽

Skim Milk ◽

Fermented Milk ◽

Cow Milk ◽

Total Acid ◽

Bacterial Colony ◽

Randomized Design ◽

The Right

This study aims to determine the effect of skim additional on the characteristics and the amount of the right skim additional of cow milk dadih made in wuluh bamboo (Schizostachyum bluneiness) tubes. The completely randomized design with 5 levels of skim addition treatment were : 4%, 6%, 8%, 10% and 12%. The treatment was repeated 3 times for obtain 15 experimental units. The data were analyzed by variance, and the significant effect of the treatment was followed by Duncan. The additional of skim has effect to yield, water content, pH, total acid, total microbes, total lactic acid bacteria (LAB) and has effect to scoring test of aroma, taste and overall acceptance by hedonic test, but doesn’t significantly affect scoring test of color and texture. The addition of 10% skim produces the best characteritics with yield 65,31%, water content 63,72%, pH 5,50, total lactic acid 1,31%, total bacterial colony 4,38 x 109CFU/g, total lactic acid bacteria (LAB) 3,42 x 109 CFU/g, color cream, typical aroma of fermented milk, solid texture, sour taste and rather dislike on overall acceptance. Keywords : cow milk dadih, skim milk, wuluh bamboo.

Download Full-text