scholarly journals THE EFFECT OF COMPARISON BETWEEN SOYBEAN EXTRACT AND JICAMA EXTRACT AND DURATION OF FERMENTATION ON SOYGHURT QUALITY

2020 ◽  
Vol 1 (1) ◽  
pp. 142-163
Author(s):  
Benika Naibaho ◽  
Handaniel Hutagalung ◽  
Samse Pandiangan
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Bulgaricus ◽  
Milk Product ◽  
Total Acid ◽  
Food Ingredients ◽  
Total Solids ◽  
Soybean Extract

Soyghurt is a fermented soy milk product using Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. Efforts to enrich drinks high in antioxidants are carried out by combining food ingredients that can function as antioxidants such as soybeans and jicama. The combination of these two food ingredients and the assistance of the fermentation process by S. thermophilus and L. bulgaricans was expected to increase antioxidant activity in soyghurt production.This study used a completely randomized design (CRD) with 2 factors, namely: the first factor was the ratio of soybean juice and yam juice (S) which consisted of 4 treatment levels, namely: S0 = 100: 0, S1 = 75: 25, S2 = 50: 50, S3 = 25: 75, S4 0: 100. Meanwhile for the second factor was the duration of fermentation (F) which consisted of 3 levels of treatment, namely: F0 = 6 hours, F1 = 8 hours, F2 = 10 hours. The parameters observed were total solids, total acid, organoleptic value, antioxidant activity, and total lactic acid bacteria in jicama soyghurt on the best samples.The results showed that both treatment factors had a very significant effect (P <0.01) on total solids, total acid, and organoleptic tests of soyghurt. The study showed that the comparison of soybean juice and jicama juice and fermentation duration resulted a high protein content value of 9.18% and was in accordance with the SNI yoghurt protein content, namely minimum of 3.5%. Antioxidant activity of yam bean soyghurt obtained an IC 50 value of 18.110 mg / L and it was a very strong antioxidant. Total lactic acid bacteria on yam soyghurt was 108 CFU / ml and it was high.Based on this research results, it was suggested that soyghurt processing may use a combination with other types of fruits and use natural food coloring to give different flavors and increase the nutritional values of soyghurt.

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 PENGARUH PENAMBAHAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK YOGHURT CAMPURAN SUSU SAPI DAN KACANG MERAH (Phaseolus vulgaris)

2019 ◽  
Vol 8 (1) ◽  
pp. 8
Author(s):  
Dewi Citra Laksmi Agung Putri ◽  
I Nengah Kencana Putra ◽  
I Putu Suparthana
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Vitamin C ◽  
Fruit Juice ◽  
Total Acid ◽  
Dragon Fruit ◽  
Bean Research ◽  
Red Bean ◽  
Hylocereus Polyrhizus

The aim of this research was to know the effect of adding red dragon fruit juice (RDFJ) for the characteristics of yoghurt mixed milk and red bean. Research design used a randomized complete design (RAL) with the concentration 0 %, 5 %, 10 %, 15 %, 20 %, and 25 % of RDFJ. Each treatment repeated three times to obtain 18 units of sample. The data was analyzed by ANOVA and if it had effect on variabel then continued by Duncan Test. Sensory was analyzed by hedonic and scoring test for color, flavor, taste, texture and overall acceptance of the resulting product using 15 trained panelists. The result showed that adding RDFJ had very significant effects (P < 0,01) for total acid, Vitamin C, antioxidant activity, total lactic acid bacteria (BAL) and had significant effect (P < 0,05) for pH. The best treatment was on 15 % of RDFJ with value 1.22 % of total lactic acid, 4.41 of pH, 1.11 mg/100g of Vitamin C, 48.40 % of antioxidant activity, 1.87 x 108 CFU/ml of total lactic acid bacteria (BAL), color (red and liked), flavor (pleasant and liked), taste (sour and liked), texture (aqueous) and overall acceptance (liked).

scholarly journals PENGARUH KONSENTRASI SUKROSA SEBAGAI CRYOPROTECTANT TERHADAP KARAKTERISTIK SIFAT KIMIA YOGHURT SINBIOTIK KERING BEKU

2020 ◽  
Vol 5 (2) ◽  
pp. 81
Author(s):  
Yunita Yunita ◽  
Agustina Intan Niken Tari ◽  
Afriyanti Afriyanti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Freeze Drying ◽  
Ash Content ◽  
Lactobacillus Bulgaricus ◽  
Total Acid ◽  
Freeze Dried ◽  
Acid Titration ◽  
Range Test

ABSTRAKYoghurt sinbiotik merupakan susu fermentasi oleh Bakteri Asam Lakat (BAL) spesies Lactobacillus bulgaricus dan Streptococcus thermophillus, dan Lactobacillus plantarum Dad 13 sebagai probiotik dengan penambahan ubi jalar ungu sebagai prebotik. Yoghurt sinbiotik diproses dengan pengeringan beku. Pada proses pengeringan beku ditambahkan Cryoprotectant untuk mencegah kerusakan membran sel bakteri pada yoghurt.  Cryoprotectant berfungsi sebagai pelindung sel bakteri asam laktat selama pembekuan. Tujuan penelitian adalah mengetahui pengaruh konsentrasi Cryoprotectant sukrosa terhadap sifat kimia yoghurt sinbiotik kering beku. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu variasi yaitu konsentrasi Croprotectant (0%, 2,5%, 5%, 7,5%). Data yang diperoleh dianalisis statistic menggunakan Analysis Of Variance (ANOVA) dengan tingkat signifikan 5% dan jika terdapat perbedaan yang nyata antar perlakuan maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Parameter pengamatan yang digunakan untuk menganalisis yoghurt sinbiotik kering beku meliputi kadar air, kadar abu, total asam titrasi, dan pH. Hasil penelitian menunjukkan bahwa konsentrasi Cryoprotectant tidak berpengaruh nyata terhadap kadar air, dan pH yoghurt sinbiotik kering beku, namun berpengaruh nyata terhadap kadar abu dan total asam titrasi. Pengaruh konsentrasi sukrosa sebagai Cryoprotectant diperoleh hasil terbaik pada konsentrasi 5% mempunyai kadar air 5,633%, kadar abu 4,900%, total asam titrasi 8,8167%, dan pH 3.867.ABSTRACTSynbiotic yogurt is fermented milk by Lactic Acid Bacteria (LAB) species Lactobacillus bulgaricus and Streptococcus thermophillus, and Lactobacillus plantarum Dad 13 as probiotics with the addition of purple sweet potatoes as prebotics. Synbiotic yogurt is processed by freeze drying. In the freeze drying process Cryoprotectant is added to prevent damage to bacterial cell membranes in yogurt. Cryoprotectant functions as a protective cell for lactic acid bacteria during freezing. The purpose of this study was to determine the effect of sucrose cryoprotectant concentrations on the chemical properties of freeze dried sinbiotic yogurt. This study uses a Completely Randomized Design with one variation, namely the concentration of Croprotectant (0%, 2.5%, 5%, 7.5%). The data obtained were statistically analyzed using Analysis Of Variance (ANOVA) with a significant level of 5% and if there were significant differences between treatments then continued with the Duncan's Multiple Range Test (DMRT). Observation parameters used to analyze freeze dried synbiotic yogurt include water content, total titration acid, ash content, and pH. The results showed that the concentration of Cryoprotectant had no significant effect on water content, and the pH of freeze dried synbiotic yogurt, but had a significant effect on ash content and total acid titration. Effect of sucrose concentration as Cryoprotectant obtained the best results at a concentration of 5% having a moisture content of 5.633%, ash content of 4.900%, total acid titration of 8.8167%, and pH of 3,867.Keywords: Synbiotic Yogurt, Purple Sweet Potato, Cryoprotectant

scholarly journals PENGARUH PERLAKUAN 3 JENIS BAKTERI ASAM LAKTAT DAN KOMBINASINYA TERHADAP KARAKTERISTIK KEJU KEDELAI

2020 ◽  
Vol 9 (4) ◽  
pp. 412
Author(s):  
Nurgrahadi . ◽  
Ni Nyoman Puspawati ◽  
I Made Sugitha
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Moisture Content ◽  
Protein Content ◽  
Lactococcus Lactis ◽  
Combination Treatment ◽  
Lactobacillus Bulgaricus ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design

The aims of this research was to determine the effect of using 3 different types of lactic acid bacteria and their combinations for the characteristics of soy cheese. This research used a Completely Randomized Design (CRD) with 7 treatments, namely Lactobacillus bulgaricus, Lactococcus lactis and Lactobacillus paracasei spp. paracasei 1 SKG44, which is a single starter, and several combinations consisting of L. bulgaricus with L. lactis; L. bulgaricus with L. paracasei spp. paracasei 1 SKG44; L. lactis with L. paracasei spp. paracasei 1 SKG44; and L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44. The concentration of each treatment was 6%. The treatment was repeated 3 times to make 21 experimental units. The data was obtained by variance analysis and if there was an influence between treatments continued with the Duncan test. The results showed that the addition of different starter combinations would affected the characteristic of soy cheese. The combination treatment of L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44 was produced the best soy cheese with a yield of 27,47%; 17, 02% protein content; 4,1 x 107 CFU/g total LAB; 0,13% total lactic acid; 79,10% moisture content; color rather white; texture soft; aroma rather typical of soybeans, flavor rather like and overall acceptance like.

Pengaruh Penambahan Starter Yogurt Dan Susu Skim Terhadap Kualitas Yogurt Susu Kacang Hijau (Vigna Radiata L)

2019 ◽  
Vol 6 (01) ◽  
pp. 1-16
Author(s):  
Aryati Rambu Nalu ◽  
Kukuk Yudiono ◽  
Sri Susilowati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Raw Materials ◽  
Skim Milk ◽  
Amino Acid Content ◽  
Green Bean ◽  
Total Acid ◽  
Taste Test ◽  
Animal Milk

Yogurt is a type of beverage classified as a refreshment drink which is produced through a fermentation process that uses Lactic Acid Bacteria. Most legumes have been widely used as raw materials in the making of a milk known as vegetable milk. Legume milk contains amino acids that are almost equivalent to the amino acid  content of animal milk so it can be used as a base substitute material for fermented animal milk. Processed green bean milk yogurt is a form of food diversification. Skim milk is a low- fat milk added in the production of green bean milk yogurt, and yogurt starter is an important factor in the process of yogurt making. The purpose of the study is to determine the effects of the addition of yogurt starter and skim milk on the quality of green bean milk. The research design is 2-Factor Factorial Design arranged with Completely Randomized Design (CRD). Factor I consists of 2 levels, namely 12 grams of skim milk and 15 grams of skim milk; factor II consists of 3 levels, namely 15 ml, 20 ml, and 25 ml of starters. Observation variables consist of pH, total acid, viscosity, protein content, lactic acid bacteria, organoleptic aroma test, organoleptic texture test, and organoleptic taste test. From the results of this study, the highest results obtained in the treatment consist of: a) 12 grams of skim milk and 25 ml of 8.13%,Total Acid, Organoleptic Aroma Test 4.57, Organoleptic Texture Test 4.73; b) 15 grams of skim milk and 25 ml of starter of pH 4.17, Viscosity 8.67 cP, protein content 0.94%, Lactic Acid Bacteria 2933.33 x 103 CFU / mL, Organoleptic Aroma Test 4.57, Organoleptic Texture Test 4.61, Organoleptic Taste Test 5.02.

PENGARUH KOMBINASI BAKTERI ASAM LAKTAT TERHADAP PERUBAHAN KARAKTERISTIK NUTRISI SUSU KERBAU

2017 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Rofiq Sunaryanto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sugar Content ◽  
Chemical Properties ◽  
Aerobic Condition ◽  
Streptococcus Thermophilus ◽  
Buffalo Milk ◽  
Lactobacillus Bulgaricus ◽  
Characteristic Change ◽  
Total Acid

Effects of Lactic Acid Bacteria Combination on Characteristic Change of Buffalo Milk Nutrition Determination of physical and chemical characteristics on fermented milk using a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium sp. has been conducted. Fermentation was carried out for 20 hours at 37ºC in a facultative aerobic condition. Physical characteristics were performed by comparing the physical properties before and after fermentation such as viscosity and texture, including chemical properties such as pH, acidity, protein, fat, and sugar contents. Inoculants of lactic acid bacteria were varied using a combination of lactic acid bacteria mixture. Results showed that the combination of bacteria inoculants used has no significant effect on changes in protein, fat, ash, and water contents. However, the effects on total acid, pH, sugar content, and physical appearance such as viscosity and texture were significant. The combination of L. bulgaricus, S. thermophilus and Bifidobacterium sp. (A6) produced a soft texture appearance and high viscosity. The combination of inoculant bacteria L. bulgaricus with S. thermophilus (A5) produced a texture similar to A6 but with a lower viscosity than A6.Keywords: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium sp, buffalo milk, fermentation. ABSTRAKPenelitian untuk mengetahui karakteristik fisik dan kimia hasil fermentasi susu kerbau menggunakan campuran Lactobacillus bulgaricus, Streptococcus thermophilus, dan Bifidobacterium sp telah dilakukan. Fermentasi dilakukan selama 20 jam pada suhu 37ºC secara aerobe fakultatif. Karakteristik fisika dilakukan dengan membandingkan sifat fisik seperti kekentalan dan tekstur, serta sifat kimia yang meliputi kandungan protein, lemak, gula, pH, keasaman sebelum dan sesudah fermentasi. Inokulan bakteri asam laktat divariasikan menggunakan kombinasi campuran bakteri asam laktat. Hasil penelitian menunjukkan bahwa kombinasi inokulan yang digunakan dalam proses fermentasi susu kerbau tidak berpengaruh nyata terhadap perubahan kadar protein, lemak, abu, dan air. Namun demikian berpengaruh nyata terhadap total asam, pH, kadar gula, dan penampakan fisik seperti kekentalan dan tekstur. Kombinasi inokulan L. bulgaricus, S. thermophilus dan Bifidobacterium sp. (A6) menghasilkan susu fermentasi dengan penampakan tekstur halus dan kekentalan yang lebih padat. Kombinasi bakteri L. bulgaricus dengan  S. thermophilus (A5) menghasilkan tekstur yang mirip dengan A6, namun demikian menghasilkan kekentalan yang lebih rendah dibandingkan A6.Kata kunci: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium sp, susu  kerbau, fermentasi

scholarly journals Characterization of Caulerpa racemosa yogurt processed using Lactobacillus bulgaricus and Streptococcus thermophilus

Food Research ◽  
2021 ◽  
Vol 5 (S3) ◽  
pp. 54-61
Author(s):  
E.N. Dewi ◽  
L. Purnamayati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dietary Fibre ◽  
Phenolic Content ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Total Phenolic ◽  
Low Fat ◽  
Caulerpa Racemosa ◽  
Total Acid

Lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus in yogurt maintains the balance of the intestinal microflora by suppressing the growth of harmful bacteria. Dietary fibre and functional compounds in probiotic drinks also have a good effect on health. The modification of low-fat probiotic drinks is a value-added product and can be classified as a healthy drink. Caulerpa racemosa is a Chlorophyceae seaweed with high food fibre and functional compounds, including phenolic and chlorophyll as antioxidants. This study aimed to determine the effect of different lactic acid bacteria on the characteristics of the probiotic drink products by combining C. racemosa with low-fat cow’s milk. C. racemosa and low-fat cow’s milk with a ratio of 3:4 was fermented with Lactobacillus bulgaricus (A), Streptococcus thermophilus (B), and a combination of both (C). The products were analysed for protein and fat content, dietary fibre, total phenolic content, antioxidants activity, total lactic acid bacteria, total acid, pH, and with a sensory test for consumer preference. The addition of the different lactic acid bacteria had effects on the fat, antioxidants, dietary fibre, and total acid contents, while protein and total phenolic contents were not significantly different. The combination of L. bulgaricus and S. thermophilus produced a probiotic drink with the lowest amount of dietary fibre (1.27%) and total acid (0.64%), with antioxidant activity IC50 of 183.57 ppm and total phenolic content of 0.11 mg GAE/g. The preference test showed that the panellists preferred yogurt fermented with L. bulgaricus and S. thermophilus for its aroma, texture, and colour.

scholarly journals FORMULASI PRODUK SUSU FERMENTASI KERING DENGAN PENAMBAHAN BAKTERI PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum

2012 ◽  
Vol 7 (1) ◽  
pp. 50 ◽  
Author(s):  
Dida Hani Rahman ◽  
Ikeu Tanziha ◽  
Sri Usmiati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Fermented Milk ◽  
Lactobacillus Bulgaricus ◽  
Milk Product ◽  
Milk Products ◽  
Streptococcus Lactis ◽  
Fermented Milk Products

Fermented milk is a healthy product that has many benefits especially for human digestive tract. Manufacturing of probiotic fermented milk products as a functional food with a viable long shelf life needs to be developed. The purpose of this study was to formulate a dried fermented milk product using probiotic bacterias. The experimental design study was a complete random design with 4 treatments using different lactic acid bacteria (LAB): A1 (Streptococcus lactis: 0.5%); A2 (Streptococcus lactis: 0.25% and Lactobacillus casei: 0.25%); A3 (Streptococcus lactis: 0.25%, Lactobacillus bulgaricus: 0.125%, Streptococcus thermophiles: 0.125%); and A4 (Streptococcus lactis: 0.25% and Bifidobacterium longum: 0.25%). The highest level of hardness was A2 product and the highest level of tenderness is A1 product. Results of proximate analysis showed that dried fermented milk products had high levels of the protein, calcium, and phosphorus. Microbiological test results showed that the amount of lactic acid bacteria (BAL) in dried fermented milk products were eligible based on CODEX: 243 (2003). Statictical analysis using ANOVA in the hedonic quality test showed that the treatments were significantly different (p 0.05) on the attributes of color, aroma, hardness, and flavor except texture.<br /><br /><br />

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

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