scholarly journals Pengaruh Lama Fermentasi terhadap Total Asam, Total Bakteri Asam Laktat dan Warna Kefir Belimbing Manis (Averrhoa carambola)

2021 ◽  
Vol 21 (2) ◽  
pp. 113
Author(s):  
Sri Mulyani ◽  
Kusuma Melati Faizun Sunarko ◽  
Bhakti Etza Setiani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Total Acid ◽  
Fermentation Time ◽  
A Value ◽  
Star Fruit ◽  
Randomized Design ◽  
L Value ◽  
Experimental Treatments ◽  
Water Kefir

Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap total asam, total bakteri asam laktat dan warna L*a*b* dari water kefir buah belimbing manis. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL), dengan 4 perlakuan dan 5 kali ulangan. Perlakuan yang  diteliti   adalah  variasi  lama  fermentasi  yaitu  12  jam  (t1),  24  jam  (t2),  36  jam  (t3),  dan  48  jam  (t4). Water kefir dibuat dari belimbing manis dengan menggunakan grain water kefir sebanyak 5%, sukrosa sebanyak 8%(b/v). Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda memberikan pengaruh nyata terhadap total asam, total bakteri asam laktat, nilai L* warna dan nilai a* warna serta tidak berpengaruh secara nyata (p>0,05) pada nilai b* warna. Semakin lama fermentasi dapat  meningkatkan total asam, total bakteri asam laktat, nilai L* warna serta menurunkan nilai a* warna.Kata kunci: Bakteri asam laktat; belimbing manis; water kefirFermentation Time Effect on Total Acid, Total Lactic acid Bacteria Color of Star Fruit Water KefirABSTRACTThis study aims to determine the effect of fermentation time on total acid, total lactic acid bacteria and color lab of sweet star fruit water kefir. The research design used was a completely randomized design (CRD), with 4 treatments and 5 replications. The experimental treatments were variation of fermentation time of 12 hours (t1), 24 hours (t2),36 hours (t3), and 48 hours (t4).  Water kefir is made from sweet starfruit using 5% water kefir grains and 8% sucrose. The results showed that different fermentation time had a significant effect on total acid, total lactic acid bacteria, color L* value and color a* value and had no significant effect (p.0,05) on color b* values. The longer the fermentation will increase the total acid, the total lactic acid bacteria, the L* color value and decrease the a* color value.Keywords: Lactic acid bacteria; star fruit; water kefir

scholarly journals Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Pikel Cabai Pimiento (Capsicum chinense)

2021 ◽  
Vol 10 (2) ◽  
pp. 293
Author(s):  
Amelia Mardhatillah ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Total Dissolved Solids ◽  
Capsicum Chinense ◽  
Total Acid ◽  
Fermentation Time ◽  
Randomized Design ◽  
Effect Concentration ◽  
Two Factors ◽  
Completely Randomized Design

The research was conducted for the purpose of know the effect concentration of salt and fermentation time against the characteristic of pimiento pickle. The design used in this research was completely randomized design (RAL) factorials pattern, consisting of two factors .The first was the concentration of salt with concentration of 3 % , 6 % , and 9 % .The second factor was time consisting of two and three weeks .The whole treatment repeated three times to obtain 18 unit experiment .The data was analyzed with duncan test. The results of the study showed that the treatment of salt with 6 % concentration with 3 weeks fermentation was capable of producing pimento pickle with the best characteristic total criteria of  lactic acid bacteria 4.8x10-6 CFU/ ml, pH 4.89, total acid 0.576 % and total dissolved solids 9.670 Brix.

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 Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Normayanti Normayanti ◽  
Dewi Kartika Sari ◽  
Rita Khairina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Sensory Properties ◽  
Total Acid ◽  
Acid Ph ◽  
Randomized Design ◽  
Fish Product ◽  
Channa Striata ◽  
Positive Effect

Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.

scholarly journals NIRA LONTAR SEBAGAI KANDIDAT DALAM MEMPERTAHANKAN KANDUNGAN PROTEIN SILASE JEROAN IKAN CAKALANG

2012 ◽  
Vol 8 (3) ◽  
pp. 91
Author(s):  
Yandres Nelson Hege ◽  
I Ketut Suwetja ◽  
Frans G Ijong
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Acid Content ◽  
Crude Protein ◽  
Crude Protein Content ◽  
Total Acid ◽  
Tuna Fish ◽  
Fermentation Time ◽  
Spoilage Bacteria

Jeroan ikan sebagai limbah dari pengelolaan ikan cakalang panggang di Kupang, Nusa Tenggara Timur dapat dimanfaatkan untuk membuat silase dengan menambahkan bahan nira lontar (Borassus flabellifer) yang telah mengalami fermentasi. Fermentasi dilakukan selama 0–15 hari dan pengujian terhadap total asam, pH, serta kadar protein kasar dilakukan secara teratur. Hasil yang diperoleh menunjukkan bahwa penambahan nira lontar yang telah difermentasi ke dalam jeroan ikan cakalang pada semua konsentrasi secara nyata memberi­kan pengaruh terhadap pertumbuhan bakteri asam laktat dan menekan pertumbuhan bakteri pembusuk, hal ini erat kaitannya dengan kandungan asam (total asam) nira lontar yang berkontribusi terhadap penurunan pH bahan fermentasi. Produk silase jeroan ikan cakalang terbaik, ditinjau dari aspek kadar protein kasar, adalah pada perlakuan konsentrasi nira lontar 10% dengan lama fermentasi 24 jam yang memiliki kandungan protein sebesar 15,46% dari berat basah bahan fermentasi (silase). Kata kunci: Silase, jeroan ikan cakalang, nira lontar, fermentasi   The innards from fresh tuna fish grill in Kupang, Nusa Tenggara Timur can be used to make silage with addition of fermented sap of lontar palm (Borassus flabellifer). Fermentation was carried out for 0–15 days and regularly tested for total acid, pH, as well as the crude protein content. The results showed that the addition of palm sap that has been fermented into the innards of tuna at all concentrations significantly impact the growth of lactic acid bacteria and suppress the growth of spoilage bacteria, it is closely related to the acid content (total acid) that contribute to the palm sap decrease in pH of fermentation ingredients. Tuna offal silage products best viewed from the aspect of the content of crude protein in the treatment of palm sap concentration of 10% with a 24-hour fermentation time which has a protein content of 15.46% by weight of the wet ingredients fermentation (silage). Keywords: Silage, tuna offal, lontar palm sap, fermentation

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

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.

scholarly journals Pengaruh Konsentrasi Kultur dan Prebiotik Ubi Jalar terhadap Sifat Sari Jagung Manis Probiotik

2017 ◽  
Vol 37 (2) ◽  
pp. 165 ◽  
Author(s):  
Nur Aini ◽  
Vincentius Prihananto ◽  
Gunawan Wijonarko ◽  
Arimah Arimah ◽  
Muhammad Syaifudin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Sweet Corn ◽  
Total Dissolved Solids ◽  
Treatment Combination ◽  
Total Acid ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Potato Extract

Sweet corn extract with the addition of lactic acid bacteria can improve its function as probiotic drinks. Sweet potato as a prebiotic is expected to increase the activity of lactic acid bacteria probiotic sweet corn extract. The use of culture in the making of sweet corn extract probiotics will affect the character of the product. The purpose of this study were: (1) to study the effect of culture concentration on characteristics of probiotic sweet corn extract; (2) to study the effect of red sweet potato extract on characteristics of probiotic sweet corn extract; and (3) to determine the best treatment combination between the culture and the concentration of red sweet potato extract in the production of probiotic sweet corn extract; and comparing commercial in the market. Research using a completely randomized design (CRD) with research factor is the concentration of the culture (2, 3, 4, and 5 %) and red sweet potato extract (5, 10, 15, 20 and 25 %). The results showed that the more the concentration of the culture is added, the number of lactic acid bacteria, total acid and viscosity increase; while pH, total dissolved solids, fat and protein concentration decreased. The more sweet potato extract is added, the total dissolved solids and viscosity increased; while the levels of protein and fat decreases. The best treatment combination was at a concentration of 4 % culture and 15 % sweet potato extract. The products have a pH of 3.88, a viscosity of 261.5 cP, lactic acid levels of 0.87 %, 0.05 % fat content, total dissolved solids 19.10 oBrix, and 3.23 % of total protein. Yoghurt is compliant SNI standard yoghurt, except for protein content was lower at 3.23 (SNI according to at least 3.5). ABSTRAKSari jagung manis dengan penambahan bakteri asam laktat dapat meningkatkan fungsinya sebagai minuman probiotik. Ubi jalar sebagai prebiotik diharapkan meningkatkan aktivitas bakteri asam laktat pada sari jagung manis probiotik. Penggunaan kultur pada pembuatan sari jagung manis probiotik akan mempengaruhi karakter produk. Tujuan penelitian ini adalah: (1) mempelajari pengaruh konsentrasi kultur terhadap sifat jagung manis probiotik; (2) mempelajari pengaruh penambahan ekstrak ubi jalar merah terhadap sifat sari jagung manis probiotik; dan (3) menentukan kombinasi perlakuan terbaik antara konsentrasi kultur dan ekstrak ubi jalar merah dalam pembuatan sari jagung manis probiotik dan membandingkan dengan yoghurt komersial yang telah beredar di pasaran. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan faktor penelitian adalah konsentrasi  kultur (2, 3, 4, dan 5 %) dan ekstrak ubi jalar merah (5, 10, 15, 20 dan 25 %). Hasil penelitian menunjukkan bahwa semakin banyak konsentrasi kultur yang ditambahkan pada pembuatan sari jagung manis probiotik maka jumlah bakteri asam laktat, total asam dan viskositas semakin meningkat; sedangkan pH, total padatan terlarut, kadar lemak dan protein semakin menurun. Semakin banyak ekstrak ubi jalar merah yang ditambahkan pada pembuatan sari jagung manis probiotik maka total padatan terlarut dan viskositas semakin meningkat; sedangkan kadar protein dan lemak semakin menurun. Kombinasi perlakuan paling baik untuk pembuatan sari jagung manis probiotik adalah pada konsentrasi 4 % kultur dan 15 % ekstrak ubi jalar. Produk  memiliki pH 3,88, viskositas 261,5 cP, kadar asam laktat 0,87 %, kadar lemak 0,05 %, total padatan terlarut 19,10 oBrix, dan protein total 3,23 %. Yoghurt ini sudah memenuhi standar SNI yoghurt, kecuali kadar protein yang masih lebih rendah yaitu 3,23 (menurut SNI minimal 3,5).

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

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.

scholarly journals VIABILITAS Lactobacillus sp F213 PADA MINUMAN RICE JUICE (Oryza sativa) SELAMA PENYIMPANAN SUHU DINGIN (4°C)

2020 ◽  
Vol 9 (1) ◽  
pp. 46
Author(s):  
I Gusti Putu Bhuana Aristya Putra ◽  
Agus Selamet Duniaji ◽  
Komang Ayu Nocianitri
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cold Storage ◽  
Design Method ◽  
Probiotic Bacteria ◽  
Subjective Test ◽  
Total Acid ◽  
Randomized Design ◽  
Keywords Probiotics ◽  
Total Glucose

Lactobacillus sp F213 (LbF213) is a lactic acid bacteria isolated from a healty infant feces, which has been proven as a probiotic bacteria because it is resistant to low pH, bile salts, digestive enzymes, able to survive and colonize the intestine, and prevent infection from E.coli pathogens.This study was conducted to know the viability of Lactobacillus sp F213 probiotic bacteria in rice juice during cold storage and its effect on the characteristics of rice juice products. This study used a descriptive method in objective tests (total lactic acid bacteria test, total glucose, pH and total acid) and a complete randomized design method in the subjective test (sensory test). This study used two treatments, namely rice juice with the addition of Lactobacillus sp F213 and without the addition of probiotic bacteria which are then tested every 3 days of 0, 3, 6, 9 and 12 in cold temperature. The test results data presented in the way form of tables and figures. The results of this study indicate that the viability of Lactobacillus sp F213 to 12 days storage at cold storage temperatures. The addition of Lactobacillus sp F213 also tends not to affect the characteristics of rice juice during storage either from the results of pH, total acid and total glucose and from sensory characteristics such as color, aroma, taste and overall acceptance. Keywords: probiotics, rice juice, viability, Lactobacillus sp F213

scholarly journals KARAKTERISTIK KEFIR SUSU SAPI DENGAN INOKULUM RAGI TAPE

2019 ◽  
Vol 6 (1) ◽  
pp. 111
Author(s):  
Rosmaida La Sinurat ◽  
Christina Nugroho Ekowati ◽  
Sumardi Sumardi ◽  
Salman Farisi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Plate Count ◽  
Milk Product ◽  
Total Acid ◽  
Fermentation Time ◽  
Method Of Calculation ◽  
Acid Titration ◽  
Chemical Characters

Kefir is a fermented milk product that has the typical flavours (acids and alcohol) and its processed by a number of microbes which include lactic acid bacteria (LAB) and yeasts.The aims of this study were to know the character of the population of lactic acid bacteria (LAB), a population of yeasts, and chemical characters among others total acid, pH and alcohol levels in kefir milk with inoculum ragi tape. The population of LAB and the population of yeast were calculated with the method of calculation of Total Plate Count. The levels of total acid titration method were determined by the acid. Acidity was measured using a pH meter and alcohol levels were determined by the method of Conway Micro Diffusion. The results showed that the number of LAB has increased to 24 hour fermentations of 9.01 log cells/ml (1,1x109 cells/ml), then the number of cells did not change much until the fermentation time was 48 hours and 72 hours of fermentation on the decline of 8.07 log cells /ml (1,2x108 cells/ml) while the yeast experiences increased from 6 hours to 24 hours, then the amount of yeast did not much change from the 24 to 72 hours of the highest number of yeasts during fermentation 48 hours an amount of 6.12 log cells /ml (1,3x106 cells/ml) and the amount of yeasts did not decline at the time of 72 hours. Total acid continued to experience increased with the number of 0.38-1.24%, pH continued to decline from 6,47-4.27 and alcohol levels continued to experience increased with the number of 0.05-0.38% b/v. Keywords: Inoculum, Kefir Milk, Lactic Acid Bacteria, Ragi Tape, Yeast

scholarly journals Changes to the chemical and microbiological characteristics of Leucaena leucocephala seeds during tempeh fermentation in Pacitan, East Java

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 78-83
Author(s):  
D. Ishartani ◽  
D. Sistiani ◽  
A.M. Sari ◽  
A. Nursiwi ◽  
M.Z. Zaman
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Leucaena Leucocephala ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Total Acid ◽  
Fermentation Time ◽  
Microbiological Characteristics ◽  
Acid Titration

Lamtoro tempeh is a traditional Indonesian fermented food made from lamtoro (Leucaena leucocephala). In Pacitan, it is usually fermented using usar (a traditional tempeh inoculum made from senggani leaves). The fermentation process takes 42 hrs and during this period, there are changes in the chemical and microbiological characteristics of the lamtoro seeds. To study these changes, samples were collected and tested for chemical characteristics (water content, ash content, dissolved protein, pH, and total acid titration) and microbiological characteristics (the number of fungi, yeast, and lactic acid bacteria) every 6 hrs during the 42 hrs fermentation. During fermentation, the water content increased significantly in the initial 6 hrs of fermentation and then tended to stabilize until the 42-hour. The ash content increased, while the dissolved protein content increased from the 0-hour to the 36-hour of fermentation but dropped at the 42-hour. The pH level of the lamtoro tempeh decreased from 0-hour until 30-hour and then increased until the end of the fermentation period. However, the level of total acid titration increased during the lamtoro tempeh fermentation. The growth of fungi, yeast and lactic acid bacteria initially declined but then gradually increased until the end of fermentation (42-hour). The fermentation time was found to affect both the number of microbes and the chemical characteristics of the lamtoro tempeh from the Pacitan area.

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