scholarly journals KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA

ZOOTEC ◽  
2019 ◽  
Vol 40 (1) ◽  
pp. 124
Author(s):  
Agnes C. Korengkeng ◽  
A. Yelnetty ◽  
Rahmawati Hadju ◽  
M. Tamasoleng
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Modified Starch ◽  
Dioscorea Alata ◽  
Microbial Quality ◽  
Randomized Design ◽  
Completely Randomized Design

THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt.  Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4%  modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions   each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means.  It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased.  The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added.  It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%.  Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Total

scholarly journals Karakteristik Yoghurt Kacang Hijau dengan Penambahan Ekstrak Daun Kelor (Moringa oliefera)

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Intan Kusumaningrum ◽  
Sri Rejeki Retna Pertiwi ◽  
Deti Nirmala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Ph Value ◽  
Fat Content ◽  
Treatment Level ◽  
Acid Ph ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves.  This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and  10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory  ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.

scholarly journals PEMBUATAN YOGHURT SINBIOTIK KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENGGUNAAN BAKTERI ASAM LAKTAT DENGAN PENAMBAHAN PREBIOTIK

2020 ◽  
Vol 2 (2) ◽  
pp. 476-486
Author(s):  
Agatha Sonya Sekarningrum ◽  
◽  
Seveline Seveline ◽  
Keyword(s):  
Lactic Acid ◽  
Phaseolus Vulgaris ◽  
Lactic Acid Bacteria ◽  
Phaseolus Vulgaris L ◽  
Randomized Design ◽  
Probiotic Product ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
The Right

Manufacture of probiotic product that has been done a lot is manufacture of yoghurt. In the process, addition of red beans and prebiotic is done to add value to the product. Addition of Lactic Acid Bacteria and inulin in the form of banana flour with different amounts is done to find the right synbiotic yogurt formulation. This research was conducted to test the quality of product physically, chemically, microbiology and organoleptics. This research was conducted using a Completely Randomized Design with the first factor being the BAL levels added and the second factor being the levels of inulin added. Based on the tests, the results obtained that the formulation using L. plantarum as much as 1% and 2% commercial inulin is the right formulation with results that are in accordance with SNI 2891: 1992 standards. The total value of LAB resulting from the formulation is 3.24 x 106 cfu/ml with a total non-fat solid of 11.16%.

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 The Effect of Storage Time on the Total Lactic Acid Bacteria and Presence of Gram Positive and Negative Bacteria in Calf Starter Pellet Added with Fermented Cabbage Waste

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Sri Mukodiningsih ◽  
Retno Iswarin Pujaningsih ◽  
Resniati Resniati ◽  
Andriyani Astuti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Microbiological Quality ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

   The aim of this research was to examine the microbiological quality of calf starter pellet added with fermented cabbage waste after stored for 0, 4, and 6 weeks. The materials used in this research consisted of cornmeal, rice bran, soybean meal, molasses, mineral mix, and fermented cabbage waste. This research used Completely Randomized Design with 4 treatments and 3 replications. The mixed calf starter pellet consisted of 100% calf starter and 6% of fermented cabbage waste, and then stored for 0 weeks (P0), 2 weeks (P1), 4 weeks (P2) and 6 weeks (P3). The observed microbial qualities were the total lactic acid bacteria and the presence of gram positive and negative bacteria in the mixed calf starters. The total lactic acid bacteria were analyzed descriptively, while the presence of gram bacteria was analyzed with analysis of variance followed with Duncan’s test. The result of this research showed that an increase in storage time would result in lower lactic acid bacteria population, while the gram-positive and negative bacteria was not significantly affected. The research concluded that 6-weeks stored calf starter pellet added with 6% of fermented cabbage waste could maintain its lactic acid and gram-positive bacteria population, while also reducing its gram-negative bacteria population as well.

scholarly journals THE EFFECT OF DIFFERENT KIND OF CITRUS ON THE QUALITY OF JELAWAT FISH (Leptobarbus hoevenii) NANIURA

2019 ◽  
Vol 47 (2) ◽  
pp. 165
Author(s):  
Christine Natalia Hutapea ◽  
Tjipto Leksono ◽  
N Ira Sari
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Water Holding Capacity ◽  
Plate Number ◽  
Randomized Design ◽  
Yellow Orange ◽  
Water Holding ◽  
Orange Color

This study aimed to know the effect of the using of different citrus on the quality of hoven's carp fish naniura and to determine the other kind of citrus to substitute the jungga (Citrus jambhiri) in naniura processing. The research method used was experimental composed as a non-factorial completely randomized design (CRD). The treatment conducted was the using of different kinds of citrus (jungga, lime, lemon) in the processing of naniura. The results showed that the different citrus used was significantly affecting the organoleptic values (appearance, odor, taste, and texture), pH, water holding capacity, total plate number of bacteria, and a total of lactic acid bacteria. The best treatment is the use of lime (Citrus aurantifolia) with the characteristics of the appearance yellow-orange color, quite bright, and not pale; the odor was not smelling fishy but smelling characteristically naniura; the taste was sour and spicy, and the texture was soft and not hard. Naniura used of lime has a pH value of 4.8, water holding capacity 53.2, total plate number 3.6 x 103 Cfu/g, and lactic acid bacteria 4.3 x 105 Cfu/g

scholarly journals Konsentrasi penggunaan tepung umbi uwi (dioscorea spp.) Sebagai prebiotik terhadap kualitas kimia dan kualitas mikrobiologi salami daging ayam pedaging

2020 ◽  
Vol 1 (2) ◽  
pp. 72-82
Author(s):  
Dyah Triasih ◽  
Y. O. Linata ◽  
M. Hilmi ◽  
A. U. Prastujati ◽  
S. Ton
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Broiler Chicken ◽  
Bacterial Culture ◽  
Meat Products ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Randomized Design ◽  
Completely Randomized Design

Abstrak Objectif. Salami adalah salah satu produk asal daging yang dibuat dengan penambahan kultur bakteri yang kemudian difermentasi selama ±48 jam. Penelitian ini bertujuan untuk mengetahui kosentrasi penggunaan  tepung umbi uwi (Dioscorea spp.) sebagai prebiotik terhadap kualitas kimia dan kualitas mikrobiologi yang meliputi uji kadar pati, uji pH, uji TAT, dan uji BAL salami daging ayam broiler. Materi dan Metode. Bahan yang digunakan dalam penelitian ini adalah ayam broiler yang ditambahkan tepung uwi dengan kosentrasi yang berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan pola searah yang terdiri dari 4 perlakuan yaitu dengan konsentasi 0%, 5%, 15%, dan 25%, masing-masing perlakuan terdiri dari 3 ulangan sehingga diperoleh 12 kali ulangan atau 12 unit percobaan. Hasil. Hasil penelitian menunjukkan konsentrasi 5% (P1) sampai 25% (P3) mampu meningkatkan viabilitas bakteri asam laktat sebesar 6,58% sampai 6,94% log CFU/g serta dapat meningkatkan nilai TAT. Penambahan tepung umbi uwi dengan konsentrasi 5% (P1) sampai 25% (P3) juga dapat menurunkan kadar pati dan pH dari salami. Kesimpulan. Kesimpulannya penambahan tepung uwi dengan kosentrasi yang berbeda mampu mempengaruhi kualitas salami daging ayam broiler. Conclusion. The conclusion is the addition of uwi flour with different concentrations can affect the quality of broiler chicken salami. Abstrack Objectif. Salami is one of the meat products made with the addition of bacterial culture, fermenting for ± 48 hours. This study aims to determine the concentration of the use of Uwi tuber flour (Dioscorea spp.) As a prebiotic on chemical quality and microbiological quality, which includes starch test, pH test, TAT test, and BAL test for broiler chicken salami. Material and Methods. The material used in this research is broiler chicken, which added with uwi flour with different concentrations. This study uses a completely randomized design (CRD) with a unidirectional pattern consisting of 4 treatments, with a concentration of 0%, 5%, 15%, and 25%. Each treatment consists of 3 replications so that 12 replicas or 12 units of trials obtained. Results. The results showed a concentration of 5% (P1) to 25% (P3) could increase the viability of lactic acid bacteria by 6.58% to 6.94% log CFU / g and could increase the TAT value. The addition of Uwi bulbs with a 5% (P1) to 25% (P3) can also reduce starch levels and pH from salami. Conclusion. The conclusion is the addition of uwi flour with different concentrations can affect the quality of broiler chicken salami.

scholarly journals PENGARUH LAMA ENSILASE TERHADAP KUALITAS FRAKSI SERAT KASAR SILASE LIMBAH PUCUK TEBU (Saccharum officinarum) YANG DIINOKULASI DENGAN BAKTERI ASAM LAKTAT TERSELEKSI

2016 ◽  
Vol 13 (1) ◽  
pp. 85
Author(s):  
A. Fariani ◽  
S. Akhadiarto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Animal Feed ◽  
Saccharum Officinarum ◽  
Fiber Fraction ◽  
Silage Fermentation ◽  
Randomized Design ◽  
Fermentation Quality ◽  
Completely Randomized Design

Tujuan penelitian ini adalah untuk mengetahui pengaruh lama ensilase terhadap kualitas fraksi serat kasar silase limbah pucuk tebu (Saccharum officinarum) yang diinokulasi dengan bakteri asam laktat yang dipilih. Penelitian ini dilakukan dalam dua Tahap. Tahap pertama adalah pengayakan dan seleksi bakteri asam laktat dari pucuk tebu dan tahap kedua adalah pembuatan silase pucuk tebu dengan bakteri asam laktat hasil penelitian tahap pertama. Penelitian dilakukan di laboratorium Nutrisi dan Makanan Ternak Fakultas Pertanian Universitas Sriwijaya, Palembang. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan : P1 (lama fermentasi 7 hari), P2 (lama fermentasi 14 hari), P3 (lama fermentasi 21 hari), dan P4 (lama fermentasi 28 hari). Parameter yang diamati adalah NDF, ADF, selulosa, lignin, pHsilase dan populasi bakteri asam laktat. Hasil penelitian menunjukkan, perlakuan yang memberikan pengaruh signifikan pada NDF (P1 66.90%, P2 70.79%, P3 70.83% and P4 69.26%) dan ADF (P1 62.78%, P2 63.41%, P3 63.58% and P4 66.94%, sedangkan untuk selulosa, lignin, dan pH silase adalah non signifikan. Disimpulkan bahwa inokulasi bakteri asam laktat terseleksi dapat meningkatkan kualitas fermentasi silase pucuk tebu dan waktu ensilase dapat dipercepat dari 21 hari menjadi 7 hari. kata kunci : lama ensilase, kualitas fraksi serat kasar, inokulasi, bakteri asam laktat. AbstractThe objective of this research was to know the effect of ensilage time on fiber fraction quality of sugarcane top (Saccharum officinarum) inoculated with selected lactic acid bacteria. This research was conducted in two stage. First stage was lactic acid bacteria isolated from sugarcane top and second sugarcane top ensilage with selected lacticacid bacteria. There were held on Animal feed and Nutritive Laboratory Faculty of Agriculture, Sriwijaya University. This research used Completely Randomized Design with 4 treatments and 4 replications: P1 (7 days ensilage), P2 (14 days ensilage), P3 (21 days ensilage), P4 (28 days ensilage). Observed parameters were NDF, ADF,cellulose, lignin, pH silage and population lactic acid bacteria. The result showed that treatment gave significant effect on NDF (P1 66.90%, P2 70.79%, P3 70.83% and P4 69.26%) and ADF (P1 62.78%, P2 63.41%, P3 63.58% and P4 66.94%, however cellulose, lignin and pH silage were non significant. In conclution, selected lactic acidbacteria could improved silage fermentation quality of sugarcane top and ensilage time were improved from 21 days to 7 days. key Words: Ensilage time, fiber fraction quality, inoculant, lactic acid bactery

scholarly journals Study of Preservation Using Lactic Acid Bacteria from Fermentation of Cabbage (Brassica oleracea var. Capitata) to Shelf Life of Fresh Tilapia (Oreochromis niloticus)

2021 ◽  
Vol 4 (1) ◽  
pp. 48-62
Author(s):  
Nesya Joza Amanda ◽  
Lukman Hidayat ◽  
Wuri Marsigit
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Solution Concentration ◽  
Fresh Fish ◽  
A Value ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine the best concentration of Lactic Acid Bacteria (LAB) solution from fermented cabbage to tilapia fish during storage. This study used a completely randomized design with the percentage of addition of LAB solution as a treatment (0%, 2%, 4%, 6%). The results of this study indicate that the LAB solution concentration has a significant effect on the physical, chemical, and microbiological quality of fresh fish where the higher the concentration, the higher the resulting value. The LAB solution concentration as the best preservative was found in the LAB solution with a concentration of 6%. The results of the physical properties on the observation of the eyes, gills, meat, and texture met the SNI requirements, namely 7 to the 12th observation hour at a concentration of 6%, but on mucus and odor at the 12th observation hour at a concentration of 2%, 4%, and 6 % still fulfills the SNI requirements, namely 7. The chemical properties at pH until the 24th hour of storage were 6.33 and protein content 21.88%. The microbiological properties of tilapia by giving LAB 6% solution at the 12th-hour observation still met the maximum limit of microorganism growth with a value of the number of colonies/plates 4.2 x 105 cfg / g.

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 Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

BUANA SAINS ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 49-56
Author(s):  
Eka Fitasari ◽  
Budi Santosa
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Animal Feed ◽  
High Energy ◽  
Microbial Culture ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

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