scholarly journals KUALITAS SENSORIS YOGHURT SINBIOTIK MENGGUNAKAN PATI TERMODIFIKASI DARI UMBI UWI UNGU (Dioscorea alata)

ZOOTEC ◽  
2020 ◽  
Vol 40 (1) ◽  
pp. 196
Author(s):  
Yaumi Yaumi ◽  
R. Hadju ◽  
A. Yelnetty ◽  
N.N. Lontaan
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Lactobacillus Bulgaricus ◽  
Significant Variable ◽  
Modified Starch ◽  
Dioscorea Alata ◽  
Randomized Design ◽  
Best Value ◽  
Sensory Qualities ◽  
Materials Used

YOGHURT SINBIOTIK SENSORY QUALITY USING MODIFIED STARCH FROM BULBS UBE PURPLE (Dioscorea Alata). The materials used in this study were 4.800 ml UHT milk, skim milk 8%, 6% sucrose, starch modified from Uwi purple tuber (Dioscorea alata) with a concentration of 0%, 0.1%, 0.2%, 0.3% , 0.4%, 0.5%, distilled water, alcohol, spritus, Thermopilus Streptococcus bacteria, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and materials that were used for sensory testing is mineral water, and cucumber. This study uses a completely randomized design (CRD) with 6 treatments and the panelists were as replications. Organoleptic data measurement using hedonic test using 44 trained panelists. For a highly significant variable followed by HSD test. The variables were the color, aroma, texture, consistency and taste. Results of analysis of variance showed that the administration of the modified starch from Uwi purple tuber (Dioscorea alata) highly significant for color, aroma, texture, consistency and taste. Treatment with modified starch provision of uwi purple tuber (Dioscorea alata) as much as 0,4% of the best value of sensory qualities in the taste and texture of synbiotic yoghurt.Keywords: yoghurt, modified starch, tuber uwi purple, sensory properties

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 PENGGUNAAN LEVEL SUKROSA TERHADAP SIFAT SENSORIS KEFIR SUSU SAPI

ZOOTEC ◽  
2017 ◽  
Vol 38 (1) ◽  
pp. 123
Author(s):  
Steviana F.J. Rumeen ◽  
A. Yelnetty ◽  
M. Tamasoleng ◽  
Nova Lontaan
Keyword(s):  
Skim Milk ◽  
Sensory Characteristics ◽  
Cow Milk ◽  
Distilled Water ◽  
Sensory Test ◽  
Uht Milk ◽  
Tukey Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UHT milk, grain kefir, skim milk, sucrose, distilled water (aquadest), alcohol, spiritus or methylated spirit.  A Completely Randomized Design (CRD) with 5 treatments and 40 replications (panelists) was used in the present study. Treatments were formulated as follow: A0= sucrose 0% + grain kefir 5%, A1= sucrose 2% + grain kefir 5%, A2= sucrose 4% + grain kefir 5%, A3= sucrose 6% + grain kefir 5%, and A4= sucrose 8% + grain kefir 5%. Sensory test was conducted using hedonic scales. Variables measured were: sensory characteristics consisted of colors, aroma, viscosity, and taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05.  Research results showed that sucrose levels at 0%, 2%, 4%, 6%, 8% treatments gave a significant effect (P < 0.01) on aroma, viscosity, and taste, but color was not affected (P > 0.05) by treatments. It can be concluded that the utilization of sucrose at the level of 6% (A3) as most preferred by panelists based on sensory characteristics colors, aroma, viscosity, and taste. Keywords : Kefir, Grain Kefir, Sucrose, Sensory

scholarly journals Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution

2021 ◽  
Vol 21 (2) ◽  
pp. 519
Author(s):  
D.W. Sari ◽  
Bulkaini Bulkaini ◽  
Djoko Kisworo
Keyword(s):  
Mung Bean ◽  
Skim Milk ◽  
Bacterial Count ◽  
Food Ingredient ◽  
Bean Flour ◽  
Randomized Design ◽  
Good Taste ◽  
Rabbit Meat ◽  
Materials Used ◽  
Number Of Bacteria

Sausage is a food ingredient that comes from pieces of meat that are ground and seasoned, and put into a casing so that it is oval in shape.  One type of meat that can be processed into sausage is rabbit meat. This study aims to determine the effect of the level of substitution of mung bean flour on the organoleptic value and the number of bacteria in rabbit meat sausage. The research materials used were 3000 g rabbit meat, mung bean flour, skim milk, and a severala of spices. The experimental design used was a completely randomized design (CRD) with 4 treatments, namely the addition of 0%, 15%, 30% and 45% mung bean flour, with 4 replications. The results showed that the level of substitution of mung bean flour had a significant effect (P<0.05) on the color, taste and texture of rabbit meat sausage and had no significant effect (P>0.05) on the aroma and number of bacteria. The addition of 15% mung bean flour gave the best organoleptic values, namely: Color 5.28 (light), aroma 5.31 (good), taste 5.95 (tasty), texture 5.99 (soft) with a bacterial count of 2.00 x 103 cfu/g, which is below the standard for bacterial contamination of sausages set by SNI 1995, which is 1x 103 cfu/g.

scholarly journals PENGARUH PENGGUNAAN MADU TERHADAP NILAI pH, SINERESIS, DAN TOTAL BAKTERI ASAM LAKTAT YOGHURT SINBIOTIK

ZOOTEC ◽  
2019 ◽  
Vol 40 (1) ◽  
pp. 214
Author(s):  
Reynaldi Baguna ◽  
A. Yelnetty ◽  
S.E. Siswosubroto ◽  
N. Lontaan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Skim Milk ◽  
Animal Husbandry ◽  
Streptococcus Thermophilus ◽  
Test Tube ◽  
Lactobacillus Bulgaricus ◽  
Animal Product ◽  
Randomized Design

THE EFFECT OF THE ADDITION OF HONEY TO THE PH VALUE, SYNERESIS AND TOTAL LACTIC ACID BACTERIA OF SINBIOTIK YOGURT. This study was conducted to determine whether honey gives an influence on the pH value, syneresis and LAB of synbiotic yogurt. In this study, the main ingredients used were 5 liters UHT milk, Skim milk 400 g, honey 240 mL, Lactobacillus acidophillus bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus, aqudes, MRS Media (Man Rogosa Sharpe Medium). Equipment used during the study included autoclave, pH meter, Erlenmeyer, test tube, pipette, thermometer, analytical scale, petri dishe, desiccator, blender, oven, incubator, micro pipette, burette, spritus lamp, goblet, refrigerator. This research was carried out on January 7 2019 until March 12 2019 at the Laboratory of Animal Product Technology Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The experimental design used in this study was a Completely Randomized Design (CRD) method with treatments 5 and 4 replications. The variables analyzed in this study are pH, Sinereis and Total LAB. The data obtained were analyzed using ANOVA, there were significant differences between the treatments followed by the BNJ test. The results of this study indicate that the treatments of P0(0%), P1(3%), P2(6%), P3(9%) and P4(12%) have a very significant effect (P <0.01) on the pH value, Sineresis and Total LAB. Based on the results and discussion that the use of honey by 12% can increase the value and produce the best pH, syneresis and total lactic acid bacteria in synbiotic yogurt.Keywords: Sinbiotic Yogurt, Honey, pH, Sinresis, LAB.

scholarly journals PENGARUH SUBSTITUSI SARI KACANG KOMAK (LABLAB PURPUREUS (L.) SWEET) DAN SUSU SKIM TERHADAP SIFAT ORGANOLEPTIK, NILAI PH, DAN TOTAL BAKTERI ASAM LAKTAT YOGHURT KACANG KOMAK

2018 ◽  
Vol 12 (1) ◽  
pp. 72
Author(s):  
Astrid Widiastuti ◽  
Judiono Judiono
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Skim Milk ◽  
Lactobacillus Bulgaricus ◽  
Lablab Purpureus ◽  
Organoleptic Properties ◽  
Gram Staining ◽  
Randomized Design ◽  
Measurement Results

Lablab bean has potential as alternative food subtituteof soybean Lablab Bean has nutrients content which is not much  different, but fatcontent is much lower than soybean. Yogurt is milk fermented by the lactic acid bacteria Streptococcus thermophilusand Lactobacillus bulgaricusthat tranformmilk sugar (lactose) into lactic acid to obtain acidity, smell,  and specifi c fl avor. The aim of this research was to study the effect of substitution of lablab bean milk and skim milk to organoleptic properties, pH value, and the total of lactic acid bacteria (LAB). The Experimental design was appliedusing completely randomized design with 30 untrained panelists. The research conducted in three treatments with two repetitions. The data collected are total LAB and pH value. The organoleptic properties test used was hedonic quality test with one repitition. The pH value was measured using an electronic pH meter. The total of LAB was measuredusing Man Rogosa and Sharpe (MRS) media. The level of lactic acid was measured using acidity test. The treatment applied was the effect of substitution of lablab bean milk 92%, 95%, and 96,5%, and skim milk 8%, 5%, and 3,5%. Data were analyzed with Anova, Kruskal Wallis, Duncan Multi Range with signifi cance level p < 0,05. The result showedthat organoleptic properties ofsubstituion 92:8 is closer to the expected quality ofyoghurt with the lowest pH value, and the highest pH value is substitution96,5 :3,5. The measurement results of the total LAB and lactic acid levels showed the substitution 92:8 has the highest value and the substitution of 96,5:3,5 has the lowest value. The result of Microscopic on Gram staining showed that Streptococcus thermopillus and Lactobacillus bulgaricus bacteria were found in lablab beans yoghurt. This result indicates that the lablab bean can be potentially used as the main material to make yoghurt.

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder

2021 ◽  
pp. 104997
Author(s):  
Sejeong Kim ◽  
Jae Yeon Joung ◽  
Daekyoung Kang ◽  
Nam Su Oh ◽  
Yohan Yoon
Keyword(s):  
Milk Powder ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Skim Milk Powder

scholarly journals Cellulase hydrolyzed Indigofera zolingeriana leaf utilization as a feed ingredient for gourami fingerling

2021 ◽  
Vol 20 (2) ◽  
pp. 139-147
Author(s):  
Jefry Jefry ◽  
Mia Setiawati ◽  
Dedi Jusadi ◽  
Ichsan Achmad Fauzi
Keyword(s):  
Growth Performance ◽  
Feed Efficiency ◽  
Specific Growth ◽  
Second Step ◽  
Feed Ingredient ◽  
Protein Retention ◽  
Cellulase Enzyme ◽  
Randomized Design ◽  
Best Value ◽  
Completely Randomized Design

This study was aimed to evaluate the utilization of hydrolyzed Indigofera zolingeriana by celullase enzyme as the feed ingredient of gourami fish. This study used a completely randomized design which contained three steps, whereas each step contained four treatments and four replications. The first step performed by evaluating the Indigofera leaf meal (ILM) added with cellulase enzyme of 0 g/kg (control), 0.4 g/kg, 0.8 g/kg, and 1.2 g/kg. The second step was the digestibility test of ILM on gourami seeds. The third step was feed evaluation added with ILM as much as 0% (control), 15%, 30%, and 45% against the growth performance on gourami seeds. The gourami seeds used in the second and third steps with a weight of 13.65 ± 0.39 g/seed and 5.95 ± 0.15 g/seed, respectively. The addition of 0.8 g/kg and 1.2 g/kg cellulase enzyme could significantly decrease the crude fiber of ILM with 43.33%, besides having the best value of total, ingredient, protein, lipid, and energy digestibility. The growth performance of gourami seeds given 15% ILM added feed had the best value and insignificantly different from the control feed without ILM addition based on the specific growth rate (SGR), protein retention (PR), and feed efficiency (FE).          Keywords: Cellulase, feed, hydrolyze, Indigofera zolingeriana, Osphronemus gouramy.   ABSTRAK   Penelitian ini dilakukan untuk mengevaluasi pemanfaatan daun Indigofera zolingeriana yang dihidrolisis enzim selulase sebagai bahan baku pada pakan benih ikan gurami. Penelitian ini menggunakan rancangan acak lengkap yang terdiri atas tiga tahap, dimana masing-masing tahap terdiri dari empat perlakuan dan empat ulangan. Pada tahap pertama dilakukan evaluasi tepung daun Indigofera (TDI) yang ditambahkan enzim selulase sebesar 0 g/kg (kontrol), 0.4 g/kg, 0.8 g/kg, dan 1.2 g/kg. Pada tahap kedua dilakukan uji kecernaan bahan TDI pada benih ikan gurami. Pada tahap ketiga dilakukan evaluasi pakan yang ditambahkan TDI sebesar 0% (kontrol), 15%, 30% dan 45%  terhadap kinerja pertumbuhan pada benih ikan gurami. Benih ikan gurami yang digunakan pada penilitian tahap kedua dengan bobot 13.65 ± 0.39 g/ekor dan 5.95 ± 0.15 g/ekor. Penambahan enzim selulase pada dosis 0.8 g/kg dan 1.2 g/kg secara signifikan mampu menurunkan serat kasar TDI sebesar 43.33 % dan memberikan nilai terbaik terhadap nilai kecernaan total, kecernaan bahan, kecernaan protein, kecernaan lemak dan kecernaan energi. Kinerja pertumbuhan benih ikan gurami yang diberikan pakan yang ditambahkan TDI sebesar 15% memilki nilai terbaik dan tidak berbeda nyata terhadap pakan kontrol tanpa TDI dari aspek laju pertumbuhan spesifik (LPS), retensi protein (RP) dan efisiensi pakan (EP).   Kata kunci: Hidrolisis, Indigofera zolingeriana, Osphronemus gouramy, pakan, selulase.

scholarly journals ANALYSIS OF WATER SALINITY LEVEL OF FREQUENCY MOLTING IN VANNAMEI SHRIMP (LITOPENAEUS VANNAMEI) ABLATED

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Mutiara Salsabiela Salsabiela
Keyword(s):  
Litopenaeus Vannamei ◽  
Phase Changes ◽  
Salinity Level ◽  
Water Salinity ◽  
Optimum Level ◽  
Laboratory Methods ◽  
Randomized Design ◽  
Best Value ◽  
Experimental Laboratory ◽  
The Difference

Media salinity is a masking factor that plays an important role in controlling the process of shrimp molting and osmoregulation. Both of them are ecophysiological factors for shrimp life, so it is necessary to know the optimum level or range of media salinity for each phase of the molting phase changes in the stage and osmoregulation phase. This study was conducted to examine the molting frequency of adult L. vannamei which was ablated and cultivated at various levels of salinity. This research was carried out for 60 days. This study uses experimental laboratory methods with a systematic randomized design (RAS) with 4 treatments and 3 replications in each treatment. The treatments tested were salinity with S1 treatments (10 ppt, 289.20 mOsm / l postmolt H2O isosmotic), S2 (15 ppt, 432.80 mOsm / l H2O initial intermolt isosmotic), S3 (25 ± 1 ppt, 725, 15 mOsm / l H2O isosmotic final intermolt) and S4 (29 ± 1 ppt, 820.10 mOsm / l H2O isosmotic molt). Data were analyzed with ANOVA. Meanwhile, the difference in effect between treatments was obtained through Duncan's multiple area test. ANOVA results showed that various levels of isoosmotic media salinity at various molting phases had an influence (p <0.05) on molting frequency. The best value of molting frequency was in the S4 treatment (29 ± 1 ppt) (close to isoosmotic molt) 10 times. In the maintenance of L. vannamei which is affixed, it should pay attention to the needs of isoosmotic media, namely media with a salinity of 25 ± 1-29 ± 1 ppt (final intermolt isoosmotic range / premolt to molt). the difference in effect between treatments was obtained through Duncan's multiple region test. ANOVA results showed that various levels of isoosmotic media salinity at various molting phases had an influence (p <0.05) on molting frequency. The best value of molting frequency is in the treatment of S4 (29 ± 1 ppt) (close to isoosmotic molt) 10 times. In the maintenance of L. vannamei which is affixed, it is better to pay attention to the needs of isoosmotic media, ie media with a salinity of 25 ± 1-29 ± 1 ppt (final intermolt isoosmotic range / premolt to molt). the difference in effect between treatments was obtained through Duncan's multiple region test. ANOVA results showed that various levels of isoosmotic media salinity at various molting phases had an influence (p <0.05) on molting frequency. The best value of molting frequency is in the treatment of S4 (29 ± 1 ppt) (close to isoosmotic molt) 10 times. In the maintenance of L. vannamei which is affixed, it is better to pay attention to the needs of isoosmotic media, ie media with a salinity of 25 ± 1-29 ± 1 ppt (final intermolt isoosmotic range / premolt to molt). The best value of molting frequency was in the S4 treatment (29 ± 1 ppt) (close to isoosmotic molt) 10 times. In the maintenance of L. vannamei which is affixed, it is better to pay attention to the needs of isoosmotic media, ie media with a salinity of 25 ± 1-29 ± 1 ppt (final intermolt isoosmotic range / premolt to molt). The best value of molting frequency is in the treatment of S4 (29 ± 1 ppt) (close to isoosmotic molt) 10 times. In the maintenance of L. vannamei which is affixed, it is better to pay attention to the needs of isoosmotic media, ie media with a salinity of 25 ± 1-29 ± 1 ppt (final intermolt isoosmotic range / premolt to molt). Keyword : Salinity, Osmoregulation, Molting, L. vannamei, Ablation. 

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