scholarly journals Analysis of the Nutrients and Microbiological Characteristics of the Indonesian Dadih As a Food Supplementation

2018 ◽  
Vol 11 (1) ◽  
pp. 155 ◽  
Author(s):  
Helmizar Helmizar ◽  
E. Yuswita ◽  
A. E. Putra
Keyword(s):  
Pathogenic Bacteria ◽  
Buffalo Milk ◽  
Ash Content ◽  
Food Supplementation ◽  
Total Acid ◽  
Total Percentage ◽  
Microbiological Characteristics ◽  
West Sumatra ◽  
Bacterial Quantification ◽  
Total Bacteria

Dadih, an Indonesia traditional fermented buffalo milk, is produced and consumed by the West Sumatra Minangkabau ethnic group of Indonesia that considered beneficial for human health. The objective of this study was to know nutrients composition and bacteriology characteristics of dadih that collected from Tanah Datar and Agam districs in West Sumatera province, Indonesia. This study initiated with analysis of biochemical of dadih covering protein, lipid, moisture value, ash content, pH, and titritable acidity. Bacteriology analysis have conducted to total bacterial and total Acid Lactic Bacterial quantification. In this study, we have found nutrients compositions of dadih are total percentage of protein, lipid, moisture value, ash content, pH, and titritable acidity of dadih from Tanah Datar respectively are 12.41±1.30, 5.70±1.73, 66.09±6.00, 0.72±0.13, 4.55±0.21, 0.51±0.56. Total percentage of protein, lipid, moisture value, ash content, pH, and titritable acidity of dadih from Agam respectively are 10.89±2.55, 18.00±14.65, 61.94±20.18, 1.14±0.79, 4.33±0.46, 1.70±0.21. Dadih from Tanah Datar contain 1.9 x 107 CFU/g BAL and 2.3 x 107 CFU/g total bacteria. Dadih from Agam contain 4.6 x 106 CFU/g BAL and 2.9 x 108 CFU/g total bacteria. There is not pathogenic bacteria in Dadiah Tanah Datar and Agam.

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.

scholarly journals THE EFFECT OF ADDITION OF SUCROSE SOLUTION ON THE ANTIBACTERIAL ACTIVITIES OF GREEN GRASS JELLY EXTRACT SINBIOTIC BEVERAGES DURING STORAGE IN COLD TEMPERATURE

Agric ◽  
2019 ◽  
Vol 31 (1) ◽  
pp. 53-66
Author(s):  
Samsul Rizal ◽  
Julfi Restu Amelia ◽  
Suharyono A S
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Sucrose Solution ◽  
Cold Temperature ◽  
Diffusion Method ◽  
Total Acid ◽  
Cold Temperatures ◽  
Significant Difference

Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.

scholarly journals Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
François Ezin Azonwade ◽  
Armand Paraïso ◽  
Cokou P. Agbangnan Dossa ◽  
Victorien T. Dougnon ◽  
Christine N’tcha ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
International Standards ◽  
Free Acidity ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Significant Difference

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05top<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

Effect of different levels of sweet potato paste on physico-chemical properties of kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
A. V. Dadge ◽  
B. M. Thombre ◽  
S. G. Narwade ◽  
B. N. Thorat ◽  
H. B. Awaz
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Chemical Properties ◽  
Total Solid ◽  
Buffalo Milk ◽  
Ash Content ◽  
Total Solids ◽  
Physico Chemical ◽  
Different Levels

<italic>Kheer</italic> is sweetened dish of rice cooked in milk first finds mention as ‘<italic>Payas</italic>’. Sweet potato <italic>kheer</italic> was prepared from different levels of sweet potato paste <italic>viz</italic>. 2.5, 5.0 and 7.5 per cent on the basis of buffalo milk. Control <italic>kheer</italic> was prepared using 2.5 per cent rice in buffalo milk. The parameters considered for the present study were pH, viscosity, moisture, fat, protein, total solids and ash. The result showed that control <italic>kheer</italic> was significantly superior over <italic>kheer</italic> prepared from 2.5% sweet potato. PH was decreasing as the level of sweet potato paste increases. On the contrary as the level of sweet potato increased the viscosity also increased significantly. The moisture content of sweet potato <italic>kheer</italic> decreased as the level of sweet potato increased. As fat was concerned as the level of sweet potato increaseed the fat decreased with non significant effect. Similarly slight protein was also increased. However carbohydrate, total solids and ash content of <italic>kheer</italic> increased as the level of sweet potato increased with non-significant effect. The total solid, carbohydrate and ash content of sweet potato <italic>kheer</italic> increases whereas moisture and fat decreased as the level sweet potato increased. This might be due to higher carbohydrate and lower moisture content in sweet potato as compared to milk.

scholarly journals Micronutrient Content and Total Lactic Acid Bacteria of Dadiah Pudding as Food Supplementation for Pregnant Women

2021 ◽  
Vol 9 (B) ◽  
pp. 1149-1155
Author(s):  
Zuhrah Taufiqa ◽  
Dian Novita Chandra ◽  
Helmizar Helmizar ◽  
Nur Indrawaty Lipoeto ◽  
Badriul Hegar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pregnant Women ◽  
Descriptive Study ◽  
Good Choice ◽  
National Standard ◽  
Food Supplementation ◽  
Morphological Identification ◽  
Gram Stain ◽  
West Sumatra

BACKGROUND: Dadiah, traditional yogurt from Indonesia, which is known as a source of probiotics, also contains micronutrients. AIM: This descriptive study aimed to determine whether additional ingredients and processes during the manufacture of Dadiah pudding maintain the iron, zinc, calcium, and total lactic acid bacteria (LAB) contents. METHODS: Dadiah pudding was made using Dadiah originated from Bukittinggi, West Sumatra. Micronutrient levels were analyzed according to Indonesian National Standard 01-2896-1998. The total LAB were counted by inoculating samples on Man, Rogosa, and Sharpe agar with serial dilution, and morphological identification was carried out using gram stain. RESULTS: In 100 g of original Dadiah, mango and chocolate Dadiah pudding contained 347.98, 276.61, and 279.29 mg of calcium; 4.87, 3.75, and 6.31 mg of zinc; 6.53, 6.60, and 9.39 mg of iron; and 6.4 × 10⁹, 6.1 × 10⁹, and 2.4 × 10⁹ CFU/ml LAB, respectively. CONCLUSION: This study found that modifying the original Dadiah into Dadiah pudding has been proved to affect the concentration of calcium, zinc, and iron and to maintain total LAB. We suggest that consuming Dadiah pudding may be a good choice as a food supplementation for pregnant women to optimize the golden period outcomes.

scholarly journals Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir

2021 ◽  
Vol 10 (16) ◽  
pp. e208101623581
Author(s):  
João Victor Manzoni de Oliveira ◽  
Stephanie Harue Massaki ◽  
Willian Caixeta Gutierres ◽  
Franciele Itati Kreutz ◽  
João Pedro Grespan Estodutto da Silva ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Meat Product ◽  
Starter Cultures ◽  
Symbiotic Association ◽  
Industrial Fermentation ◽  
Physicochemical Composition ◽  
Beneficial Effects ◽  
Microbiological Characteristics ◽  
The Individual ◽  
Bacteria Culture

Industrialized meat product, known as salami, is composed of some types of meat, such as pork, beef or pork and beef together, added ingredients and bacon. This research aimed to elaborate Italian salami using the fermentation process with standard starter bacteria, such as control, water and milk kefir, and evaluate the physicochemical and microbiological characteristics of the final product. The use of kefir grains aimed to analyze the possibility for their use in the production of salami as starter cultures from their symbiotic association of yeasts, acid-lactic bacteria, acetic bacteria and also their probiotic and antimicrobial action. The microbiological and physicochemical composition indicates that kefir is a product with probiotic characteristics, because it has in its composition living microorganisms capable of improving the intestinal microbial balance producing beneficial effects on the health of the individual who consumes it. At the end of the analyses, it was observed that the salami based on standard starter bacteria culture presented greater diversity of fungi, and the fungus Exophiala spp was present in the 3 types of salamis. The samples showed absence of pathogenic bacteria such as Salmonella ssp, Shigella ssp and E.coli. There was little variation in the physical-chemical characteristics of the salamis evaluated.  It was concluded that kefir can replace industrial fermentation culture without affecting the microbiological and physicochemical pattern of salami.

scholarly journals Microbiological Studies on Naturally Present Bacteria in Camel and Buffalo Milk

2020 ◽  
pp. 562-570
Author(s):  
Amr M. Abdou ◽  
Riham H. Hedia ◽  
Shimaa T. Omara ◽  
Mai M. Kandil ◽  
M. A. Bakry ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Pathogenic Bacteria ◽  
Polymerase Chain Reaction Analysis ◽  
Buffalo Milk ◽  
Camel Milk ◽  
Lactobacillus Species ◽  
Milk Samples ◽  
Naturally Occurring ◽  
Polymerase Chain ◽  
Probiotic Lactobacilli

The aim of current study was to isolate and identify naturally occurring probiotic Lactobacillus species in buffalo milk, camel milk, and camel urine to investigate their susceptibility to antibiotics and their antibacterial activity against pathogenic bacteria. A total number of seven samples which included three milk samples from buffalo, three milk samples from camel, and one urine sample from camel were collected and used in this study. The samples were cultured, and 18 isolated strains were identified by using 16S rRNA multiplex Polymerase Chain Reaction analysis, which was performed following DNA extraction from the isolated bacteria. Buffalo and camel milk were different in their Lactobacilli content. All Lactobacilli strains that were found in both camel milk and camel urine, were also found in buffalo milk, Lactobacilli strains in camel milk and urine were generally more resistant to the antibiotic. Lactobacilli isolated from buffalo milk, camel milk, and also camel urine presented variable degrees of antibacterial activity against pathogenic bacteria. Further studies should be conducted with more samples to gain more information in the field of antibacterial activity of probiotic lactobacilli and to understand the mechanisms of their activity. Hopefully, they can be used as natural alternatives instead of synthetic antibiotics.

scholarly journals Probiotic Candidates Yeast Isolated from Dangke – Indonesian Traditional Fermented Buffalo Milk

2019 ◽  
Vol 67 (1) ◽  
pp. 179-187
Author(s):  
Gemilang Lara Utama ◽  
Siska Meliana ◽  
Mohamad Djali ◽  
Tri Yuliana ◽  
Roostita L. Balia
Keyword(s):  
Bile Salt ◽  
Bile Salts ◽  
Pathogenic Bacteria ◽  
Salt Resistance ◽  
Buffalo Milk ◽  
Candida Guilliermondii ◽  
Resistance Test ◽  
Smooth Surfaces ◽  
Ability Test ◽  
Probiotic Yeast

The aim of the study was to isolate and identify the yeast isolated from Dangke and its potential as probiotics. The purified isolates obtained were identified based on observations of macroscopic characteristics of colonies and microscopic cells. The ability as a probiotic yeast is obtained by testing the resistance towards acid conditions, bile salt resistance test and aggregation ability test against pathogenic bacteria using Salmonella sp. The yeast isolates were identified using the RapID Yeast Plus System. The isolation result was obtained D.10.3.d isolate that identified as Candida guilliermondii which showed probiotic characteristic. The yeast colony is round, cream‑colored, smooth surfaces, low convex elevations and entire edges, capable of growing on mediums with the pH of 4, containing 1 % and 5 % of bile salts and having the ability to aggregate Salmonella sp. at 15, 60, and 180 minutes.

scholarly journals Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

2018 ◽  
Vol 1 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Carly Purba ◽  
Hotnida Sinaga ◽  
Mimi Nurminah
Keyword(s):  
Vitamin C ◽  
Ash Content ◽  
Total Acid ◽  
Arabic Gum ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of  moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

scholarly journals Nosocomial and Community-Acquired Spontaneous Bacterial Peritonitis in patients with liver cirrhosis in China: Comparative Microbiology and Therapeutic Implications

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
Lei Shi ◽  
Dan Wu ◽  
Lei Wei ◽  
Suxia Liu ◽  
Peng Zhao ◽  
...  
Keyword(s):  
Liver Cirrhosis ◽  
Spontaneous Bacterial Peritonitis ◽  
Pathogenic Bacteria ◽  
Clinical Symptoms ◽  
Resistance Rate ◽  
Coagulase Negative Staphylococcus ◽  
Therapeutic Implications ◽  
Bacterial Peritonitis ◽  
Microbiological Characteristics ◽  
Susceptibility Tests

Abstract Spontaneous bacterial peritonitis (SBP) is a common complication of liver cirrhosis. This study was performed to compare the microbiological characteristics of nosocomial and community-acquired episodes of bacterial peritonitis in China. Five hundred and seventy-five strains were isolated from the ascitic fluid of cirrhotic patients from the Beijing 302 Hospital from January 2014 to December 2014. The patients in the community-acquired SBP (n = 264) and the nosocomial SBP (n = 311) groups exhibited significant differences in clinical symptoms (P < 0.01). In both groups, most of the bacteria were Escherichia coli, Klebsiella pneumoniae, coagulase-negative staphylococcus and Enterococcus. There were more frequent gram-positive cocci (G+ C) in the nosocomial group (n = 170). Compared with the community-acquired group, the proportion of Enterococcus was significantly increased in the nosocomial group (9.0% vs. 16.6%, P < 0.05). The resistance rate of the main pathogenic bacteria to the recommended first-line drug in the guideline was very high. Community-acquired and nosocomial SBP groups exhibited differences in clinical symptoms and antibiotic susceptibility tests. Optimal treatments should be provided for these patients. We recommend that cefoperazone/sulbactam or piperacillin/tazobactam should be used for the empirical treatment of SBP.

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