Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

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

BUANA SAINS ◽

10.33366/bs.v20i1.1931 ◽

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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Soursop seedlings: biomasses and biometric relations in different farming environments and substrates – Part II

Engenharia Agrícola ◽

10.1590/1809-4430-eng.agric.v36n2p229-241/2016 ◽

2016 ◽

Vol 36 (2) ◽

pp. 229-241

Author(s):

Edílson Costa ◽

Adriano R. Sassaqui ◽

Anne K. da Silva ◽

Norton H. Rego ◽

Bruna G. Fina

Keyword(s):

Quality Index ◽

Low Density Polyethylene ◽

Joint Analysis ◽

State University ◽

High Quality ◽

Mato Grosso ◽

Randomized Design ◽

Completely Randomized Design ◽

Mato Grosso Do Sul

ABSTRACT The quality of seedling is critical to obtain vigorous plants in the field. The present study aimed to assess biomasses and biometric relations of soursop seedlings. We used different substrates in protected environments. The experiment was performed at the Universidade Estadual do Mato Grosso do Sul (UFMS) (State University of Mato Grosso do Sul). Five farming environments were developed in greenhouses: one covered with low-density polyethylene film (LDPE), another with with polyethylene and heat-reflective cloth under film under 50% shading in aluminized color, monofilament cloth under 50% shading in black, thermo-reflective cloth under 50% shading in aluminized color, and an environment covered with bacuri coconut straw. Substrates were made of manure, humus, cassava branches and vermiculite at different proportions. Each of them varying from 25%, 33.3%, 50% and 75% in mixture combination. Each environment was considered an experiment. A completely randomized design was adopted and later a joint analysis of them. Agricultural greenhouse covered with LDPE and thermo-reflective cloths under 50% of shading, proportionated seedlings with greater biomass. Substrates containing manure are the most suitable for soursop seedlings. High percentages of earthworm humus produce low quality soursop seedlings. Soursop seedlings had a Dickson’s quality index around 0.335. The greenhouse covered only with LDPE film did not produce high quality seedlings.

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Pemanfaatan Blondo sebagai Starter dalam Pembuatan Yogurt

Buletin Palma ◽

10.21082/bp.v16n1.2015.66-76 ◽

2016 ◽

Vol 16 (1) ◽

pp. 66

Author(s):

JUDITH HENNY MANDEI

Keyword(s):

Lactic Acid ◽

Starter Culture ◽

Font Size ◽

Black Line ◽

Fermentation Time ◽

Quality Requirements ◽

Randomized Design ◽

Completely Randomized Design ◽

Milk Solids

ABSTRAK Blondo yang diperoleh sebagai hasil samping dari VCO mengandung bakteri Lactobacillus sp. sehingga dapat digunakan sebagai kultur starter dalam pembuatan yogurt. Penelitian bertujuan untuk memanfaatkan blondo dan starter lainnya sebagai starter dalam pembuatan yogurt. Penelitian dilaksanakan pada bulan Februari sampai November 2013 di Laboratorium Balai Riset dan Standardisasi Industri Manado dan Laboratorium Mikrobiologi Fakultas Perikanan dan Ilmu Kelautan Unsrat Manado. Penelitian dilakukan dalam beberapa tahap yaitu: fermentasi VCO, pemisahan blondo, isolasi, identifikasi bakteri asam laktat (BAL), pembuatan kultur starter, pembuatan yogurt dan pengujian mutu yogurt. Penelitian menggunakan Rancangan Acak Lengkap, perlakuan adalah jenis starter yaitu; starter langsung dari blondo, isolat (homofermentatif dan heterofermentatif) hasil isolasi blondo, kultur murni (campuran L. bulgaricus dan S. thermophilus), dan kultur campuran kering yang mengandung L. bulgaricus, L. acidophilus dan S. thermophilus, dengan ulangan tiga kali. Parameter yang diuji adalah mutu yogurt (total BAL, abu, protein, lemak, total asam laktat, padatan susu non lemak, penampakan, bau, rasa, konsistensi), dan organoleptik. Hasil penelitian menunjukkan bahwa isolat yang diperoleh dari blondo dengan waktu fermentasi 1 hari tidak teridentifikasi adanya BAL homofermentatif maupun heterofermentatif, dan isolat yang diperoleh dari blondo dengan waktu fermentasi 2 hari teridentifikasi adanya BAL homofermentatif, diduga adalah bakteri L. delbruecki subsp. bulgaricus dan L. casei, sedangkan isolat yang diperoleh dari blondo dengan waktu fermentasi 3 hari teridentifikasi adanya BAL heterofermentatif, diduga L. fermenti. Starter aktif yang dibuat langsung dari blondo dengan konsentrasi 15, 20, dan 25% bisa dimanfaatkan sebagai starter yogurt, menghasilkan yogurt yang memenuhi syarat mutu SNI 2981:2009, dan secara organoleptik disukai panelis.Kata kunci: Kelapa, blondo, starter, yogurt. <span style="color: black; line-height: 115%; letter-spacing: -0.35pt; font-family: 'Arial Bold'; font-size: 14pt; mso-bidi-font-family: 'Arial Bold'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: IN; mso-fareast-language: IN; mso-bidi-language: AR-SA;">Utilization of Blondo as a Starter in Processing of Yoghurt ABSTRACT Blondo is a by product from VCO process contains which Lactobacillus sp. bacteria that can be used as starter culture in the processing of yoghurt. The research aimed to utilize blondo and other starter as a starter of yoghurt processing. The research was conducted from February to November 2013 in the Laboratory of Research and Standardization Industry Manado and Laboratory of Microbiology Faculty of Fisheries and Marine Sciences at Sam Ratulangi University Manado. The study was conducted in several stages, which are: fermentation of VCO, blondo separation, isolation, identification of lactic acid bacteria (LAB), the starter sultures processing, producing and quality test of yoghurt. Research used completely randomized design, treatments based on starter types are; starter directly from blondo, isolates (homo-fermentative and heterofermentative) from blondo, pure culture (a mixture of L. bulgaricus and S. thermophilus), and dry mixed culture containing L. bulgaricus, L. acidophilus and S. thermophilus, three times repetition. The tested parameters were the quality of yoghurt (total LAB, ash, protein, fat, total lactic acid, non-fat milk solids, appearance, odor, flavor, consistency), and organoleptic. The results on isolates obtained from blondo showed that one day fermentation time did not show any homofermentative and heterofermentative lactid acid bacterias. Two days fermentation time showed homofermentative lactid acid bacterias assumed L. delbruecki subsp. bulgaricus and L. casei, while 3 days of fermentation provided heterofermentative Lactic acid bacterias assumed L. fermenti. Actived starter made directly from blondo with concentration 15, 20, and 25% can be used as a of yoghurt starter, producing yoghurt which complied the quality requirements of SNI 2981: 2009, and preferred by panelists.Keywords: Coconut, blondo, starter, yoghurt.

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KUALITAS FISIK DAGING DADA DAN PAHA BROILER YANG DIRENDAM DALAM LARUTAN DAUN SALAM (Syzygium polyanthum)

JURNAL ILMIAH PETERNAKAN TERPADU ◽

10.23960/jipt.v6i1.p83-88 ◽

2018 ◽

Vol 6 (1) ◽

pp. 83

Author(s):

Dian Septinova ◽

Madi Hartono ◽

Purnama Edy Santosa ◽

Siti Hartika Sari

Keyword(s):

Ph Value ◽

Cooking Loss ◽

Broiler Meat ◽

Soaking Time ◽

Physical Quality ◽

Tukey Test ◽

Randomized Design ◽

Completely Randomized Design

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT Test for length of immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords : Bay Leaf, Breast, Thight, Broiler, Physical Quality

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Substrates and Protected Environments in the Formation of Mouriri elliptica Mart Seedlings

Journal of Agricultural Science ◽

10.5539/jas.v11n6p281 ◽

2019 ◽

Vol 11 (6) ◽

pp. 281

Author(s):

Josiane S. Salles ◽

Alexandre H. F. de Lima ◽

Edilson Costa ◽

Fábio Steiner ◽

Bruna L. B. da Silva ◽

...

Keyword(s):

Forest Restoration ◽

Joint Analysis ◽

Seedling Production ◽

Production Environment ◽

High Quality ◽

Randomized Design ◽

Successful Establishment ◽

Growing Environment ◽

Completely Randomized Design

The successful establishment of a forest restoration program depends of the seedling quality, and the choice of substrate and growing environment plays a significant role in the production of high-quality seedlings. A study was conducted to evaluate the production of croada seedlings (Mouriri elliptica Mart.) grown in thirteen substrate combinations and subjected to two production nurseries constructed with black shading screen (Sombrite®) and aluminized thermal-reflective screen (Aluminet®). The substrates were prepared from different proportions of bovine manure, soil, vermiculite, and sand. In each protected environment, the thirteen different substrate compositions were arranged in a completely randomized design with five replicates of the five seedlings each. Because there was no replication of the cultivation environments, the joint analysis was carried out, allowing the comparison of the environments in the factorial scheme 2 × 13 (two environments × thirteen substrates). Growth and quality of seedlings were measured at 188 days. Seedling production environment has no effect on the germination and emergence process of the seedlings, but the growth and quality of the seedlings can be improved when grown in the nursery with black shading screen. Substrates containing low proportion of bovine manure (from 10 to 30%) and high proportion of vermiculite (from 30 to 40%) resulted in high-quality croada seedlings.

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PENGARUH LAMA PERENDAMAN MENGGUNAKAN CUKA SAGUER TERHADAP PENINGKATAN KUALITAS FISIK DAGING ENTOK (Chairina moschata)

ZOOTEC ◽

10.35792/zot.36.1.2016.10357 ◽

2015 ◽

Vol 35 (2) ◽

pp. 105

Author(s):

Erlita N. Jengel ◽

E. H.B. Sondakh ◽

F. S. Ratulangi ◽

C. K.M. Palar

Keyword(s):

Analysis Of Variance ◽

Water Holding Capacity ◽

Soaking Time ◽

Physical Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

THE EFFECT OF MARINATING TIME USING CUKA SAGUER ON PHYSICAL QUALITY INCREASING OF ENTOK MEAT (Chairina Moschata). This study aims to determine of physical quality of entok meat after marinating with cuka saguer. Cuka saguer using to soak meat in this research was obtained from fermentated yield of fluid from enau tree. The marinated meat in this research was entok meat. This experiment was arranged in a completely randomized design consisted of five treatments as followed R0 entok meat was without marinated , R1 entok meat was marinated for 20 minutes, R2 entok meat was marinated for 40 minutes, R3 entok meat was marinated for 60 minutes, R4 entok meat was marinated for 80 minutes and each treatment was conducted four times replication. If occur significant in analysis of variance so the average comparing was followed by DMRT test. The result showed The marinated entok meat using cuka saguer was significantly on pH and water holding capacity (WHC), while texture of meat no significant. In conclusion, the soaking time for 20 minutes with cuka saguer can be used to soak entok meat because able to maintain texture of meat and to increase WHC at the condition of pH normal. Keywords: entok meat, cuka saguer, physical quality of meat

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The Physical and Chemical Characteristics of Potato Doughnuts Using Semi-Liquid Local Yeast Derived from Myrrh of Red Fermented Palm Sap

Journal of Sustainable Development Science ◽

10.46650/jsds.3.2.1161.64-71 ◽

2021 ◽

Vol 3 (2) ◽

pp. 64-71

Author(s):

Regina Ilse Marcelina BanoEt

Keyword(s):

Wheat Flour ◽

Fermentation Process ◽

Carbon Dioxide Gas ◽

A Value ◽

Randomized Design ◽

Gelatinized Starch ◽

Commercial Yeast ◽

Completely Randomized Design ◽

Physical And Chemical

Natural or local yeasts are microorganisms from natural ingredients obtained from fermentation without the need for artificial additives. The objectives of the present study were 1.) to evaluate the physical quality of potato doughnuts produced from the local yeast derived from residue of red fermented palm sap, 2) to obtain the best treatment from the use of local yeast in making doughnuts. In the fermentation process, yeast converts sugar and carbohydrates in the dough into carbon dioxide gas (CO2) and alcohol. Doughnuts are made from wheat flour, but the addition of potato paste can improve the texture so that it is softer and tender due to the interaction between gelatinized starch and gluten but can reduce its swelling power. The experiment was designed using a completely randomized design (CRD) with three treatments and five replications to produce 15 experimental units. The treatments were a) Control (commercial yeast); b) Wheat flour: potato paste: local yeast; 2:1:1; c) Wheat flour: potato paste: local yeast; 2:1:2 and d) Wheat flour: potato paste: local yeast; 2:1:3. The results showed that the best treatment formula was obtained in the treatment B (wheat flour: potato paste: local yeast; 2:1:1) with 20,6% moisture content, 2,09% protein content and 3,644 color value (very like), 3,800 taste value (very like) and texture/tenderness with a value of 1032,500.

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Perubahan Suhu, pH, Protein Kasar, dan Serat Kasar pada Fermentasi Biji Kecipir (Psophocarpus tetragonolobus) dan Tepung Jagung dengan Level Jamur Trichoderma viride yang Berbeda

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v5i3.4766 ◽

2018 ◽

Vol 5 (2) ◽

pp. 45

Author(s):

Catur Suci Purwati ◽

Danang Riyadi

Keyword(s):

Crude Protein ◽

Fermentation Process ◽

Trichoderma Viride ◽

Crude Fiber ◽

Psophocarpus Tetragonolobus ◽

Randomized Design ◽

Plastic Bag ◽

Completely Randomized Design ◽

Ph Increase

ABSTRAKTujuan penelitian ini adalah mengetahui proses fermentasi yang tepat digunakan untuk meningkatkan kualitas protein kasar dan serat kasar pada biji kecipir dan menentukan level terbaik penambahan jamur Trichoderma viride yang mampu meningkatkan kualitas protein kasar dan serat kasar pada biji kecipir sehingga mampu meningkatkan kualitas dan tingkat kecernaan. Produk yang akan dihasilkan pada penelitian ini adalah alaternatif pakan fermentasi biji kecipir (Psophocarpus tetragonolobus) untuk peternak unggas. Penelitian ini menggunakan rancangan acak lengkap dengan empat perlakuan yaitu P0 = biji kecipir dengan 10% tepung jagung tanpa fermentasi; P1 = Biji kecipir dengan 10% tepung jagung + 0,1% jamur Trichoderma viride (Tv); P2 = biji kecipir dengan 10% tepung jagung + 0,2% Tv; dan P3 = biji kecipir dengan 10% tepung jagung + 0,3% Tv. Materi yang digunakan adalah biji kecipir yang dihaluskan digunakan sebagai substrat dan dihomogenkan dengan cara diaduk. Masing-masing sampel perlakukan ditimbang sebanyak 100 g, kemudian dimasukkan ke dalam kantong plastik dengan ketebalan 2 cm dan dilubangi agar tercipta suasana aerob. Selanjutnya diinkubasikan dalam ruang fermentor pada suhu 30oC selama 7 hari. Masing-masing perlakuan diulang sebanyak 3 kali. Peubah yang diamati pH, suhu, protein kasar dan serat kasar. Berdasarkan penelitian ini dapat disimpulkan bahwa terjadi perubahan suhu, penurunan pH, serta kenaikan pada protein kasar dan penurunan serat kasar.Kata kunci: biji kecipir, Trichoderma viride, pH, suhu, protein, serat kasar ABSTRACTThe purpose of this study was to determine the proper fermentation process used to improve the quality of crude protein and crude fiber in winged beans and the best level of addition of Trichoderma viride fungus which could improve the quality of crude protein and crude fiber in winged beans to improve feed quality and digestibility. The result product of this study is an alternative fermented winged bean (Psophocarpus tetragonolobus) feed for poultry farmers. This study utilized completely randomized design with four treatments. P0 = Unfermented winged beans with cornstarch, P1 = winged beans with 10% cornstarch + 0,1% Trichoderma viride fungus (Tv), P2 = winged beans with 10% cornstarch + 0,2% Tv, P3 = winged beans with 10% cornstarch + 0,3% Tv. The material used were powdered winged beans as substrate then homogenized by stirring. Each sample was weighed 100 g, then put into a plastic bag with a 2 cm thickness and perforated to create an aerobic atmosphere. Subsequently, the sample was incubated in a fermenter room at 30oC for 7 days. Each treatment was repeated 3 times. Variables observed for pH, temperature, crude protein, and crude fiber. The result of this study concluded that there were change in temperature, decrease in pH, increase in crude protein, and decrease in crude fiber.Keywords: winged beans, Trichoderma viride, pH, temperature, protein, crude fiber

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Organoleptic Characteristics Of Cow Skin Cracker With Variety Of Skin Types And Souring Time

Indonesian Journal Of Animal Agricultural Science (IJAAS) ◽

10.33772/ijaas.v3i2.18353 ◽

2021 ◽

Vol 3 (2) ◽

Author(s):

Anita Mustika Ibrahim ◽

Harapin Hafid ◽

Ali Bain

Keyword(s):

Immersion Time ◽

Skin Extract ◽

Factor B ◽

Soaking Time ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Different Types ◽

Completely Randomized Design ◽

Difference Test

Skin crackers are snacks which made from cattle skin. In order to get a good quality of skin crackers, the immersion process is carried out in a mixture of whiting solution and pineapple skin extract. This study aimed to evaluate the organoleptic characteristics of cow skin crackers with different types of skin and soaking time. The material used in this study is cow leather, whiting and pineapple skin. The method used is a completely randomized design factorial pattern with 3 x 3 and 4 times repetition. Factor A is the type of skin part (head, foot and neck) and factor B is difference of immersion time (24, 48, 72 and 96 hours). Research variables included color, aroma, taste, joy, crispness and acceptance of the panelists. The data obtained were analyzed using SPSS 16.0 and the smallest real difference test (LSD). The results showed that the interaction between the type of skin and immersion time did not significantly influence (P> 0.05) on color, aroma, taste, crispness, panelist acceptance and preference. Independent skin immersion time significantly influence (P <0.05) on color, aroma, taste, crispness, panelist acceptance and preference. The best treatment is obtained at 96 hours of immersion time.

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Effect of Soaking Time of Bamboo Shoot and Concentrations of Lime Paste on Quality of Bamboo Shoot Chips

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v1i1.1099 ◽

2019 ◽

Vol 1 (1) ◽

Author(s):

Herda Hervina ◽

Rahmat Afrizal ◽

Fadlan Hidayat

Keyword(s):

Water Content ◽

Ash Content ◽

Bamboo Shoot ◽

Soaking Time ◽

Randomized Design ◽

Completely Randomized Design

The aim of this reserch are to deteremine the effect of lime paste concentration and time soaking, to determine the best condition of making bamboo shoot chips. The resuls of analysis were processed by using Completely Randomized Design factorial with two repeatation. The lowest water content obtained at the condition of concentration of lime paste of 3% (K2) dan time soaking (L1) of 15 minutes is 4,03. While, the lowest ash content obtained at the concentration of lime paste (K3) of 5% dan soaking time (L3) of 25 minutes is 3,63. The best organoleptic of taste was obtained at concentration of lime paste (K3) of 5% and soaking time (L3) of 25 minutes that was 6,80. The best organoleptic of flavour was obtained at concentration of lime paste (K2) of 3% and soaking time (L2) of 20 minutes that was 6,07. While, the best organoleptic of texture was obtained at concentration of lime paste (K3 and K2) of 3% and 5% and soaking time (L1) of 15 minutes that was 3,04.

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