scholarly journals Lactic acid bacteria fermentation of coconut milk and its effect on the nutritional, phytochemical, antibacterial and sensory properties of virgin coconut oil produced

2020 ◽  
Vol 19 (6) ◽  
pp. 362-366
Author(s):  
Comfort T. Olateru ◽  
Bukola M. Popoola ◽  
Gbolahan O. Alagbe ◽  
Omobayonle Ajao
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Coconut Oil ◽  
Sensory Properties ◽  
Coconut Milk ◽  
Virgin Coconut Oil

IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO

2017 ◽  
Vol 2 (2) ◽  
pp. 79
Author(s):  
Suryani Suryani ◽  
Dedi Nofiandi ◽  
Husni Mukhtar ◽  
Melona Siska ◽  
Abdi Dharma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antiviral Agents ◽  
Coconut Oil ◽  
Pathogenic Fungi ◽  
Coconut Milk ◽  
Lactobacillus Paracasei ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Biochemical Tests

<p><em>Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7.</em></p><p> </p><p>Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya  dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat  yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi.  Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.</p><p> </p>

scholarly journals A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

Processes ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 402
Author(s):  
Suryani Suryani ◽  
Sariani Sariani ◽  
Femi Earnestly ◽  
Marganof Marganof ◽  
Rahmawati Rahmawati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Palm Oil ◽  
Lauric Acid ◽  
Pathogenic Bacteria ◽  
Coconut Oil ◽  
Dilution Method ◽  
Virgin Coconut Oil

This research aims to study the unique factors of virgin coconut oil (VCO) compared with coconut oil (i.e., coconut oil processed through heating the coconut milk and palm oil sold on the market). Its novelty is that it (VCO) contains lactic acid bacteria and bacteriocin. Lauric acid content was analyzed by the Chromatographic Gas method. Isolation of lactic acid bacteria (LAB) was conducted by the dilution method using MRSA + 0.5% CaCO3 media. Iodium number, peroxide, and %FFA were analyzed using a general method, and isolation bacteriocin by the deposition method using ammonium sulfate. In addition, macromolecular identification was conducted by 16S rRNA. VCO was distinguished by a higher content of lauric acid (C12:0) 41%–54.5% as compared with 0% coconut and 0, 1% palm oil, respectively. The VCO also contains LAB, namely Lactobacillus plantarum and Lactobacillus paracasei, and can inhibit the growth of pathogenic bacteria, such as Pseudomonas aeruginosa, Klebsiella, Staphylococcus aureus, S. epidermidis, Proteus, Escherichia coli, Listeria monocytogenes, Bacillus cereus, Salmonella typhosa and bacteriocin. Comparison with VCO is based on having a high content of lauric acid, 54%, and LAB content. The difference between VCO and coconut oil and palm oil is fatty acids. In VCO there are lauric acid and stearic acid, namely lauric acid VCO (A) 54.06%, VCO (B) 53.9% and VCO (C) 53.7%. The content of stearic acid VCO (A) is 12.03%, VCO (B) 12.01% and VCO (C) 11.9%. Coconut oil contains a little lauric acid, which is 2.81%, stearic acid 2.65% and palmitic acid 2.31%. Palm oil can be said to have very little lauric acid, namely in palm oil 1, 0.45%, and even in palm oil 2, 0%; in turn, palmitic acid palm oil 1 has 2.88% and palm oil 2 palmitic acid has 24.42%.

scholarly journals Physical, mechanical, and microstructure properties of whey edible films incorporated with Virgin Coconut Oil (VCO)

2021 ◽  
Vol 888 (1) ◽  
pp. 012042
Author(s):  
I Juliyarsi ◽  
S Melia ◽  
D Novia ◽  
S Nabila
Keyword(s):  
Mechanical Properties ◽  
Mass Transfer ◽  
Tensile Strength ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Coconut Oil ◽  
Edible Films ◽  
Virgin Coconut Oil ◽  
Food Handling ◽  
Food Components

Abstract The edible film is a thin layer derived from edible materials and formed on top of food components serving as an inhibitor of mass transfer (e.g., moisture, oxygen, fat, and dissolved substances), a carrier of foodstuffs, and an additive to improve food handling. Virgin Coconut Oil (VCO) contains lactic acid bacteria that are probiotics and anti-microbial, adding edible whey film to utilize cheese waste into biodegradable packaging. The research aims to study the effect of VCO on barrier, mechanical, and microstructure whey edible films. This research used whey, VCO, glycerol, and Carboxymethyl Cellulose (CMC). The treatment in this study was the addition of VCO namely A (0%), B (0.5%), C (1%), D (1.5%) and E (2%). The result of the research showed that whey edible films with the addition VCO affected (P<0.05) physical properties (thickness and solubility time) and no effect (P>0.05) on mechanical properties (tensile strength and elongation) and microstructure.

scholarly journals Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

2018 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Fathyah Hanum Pamungkaningtyas ◽  
Mariyatun Mariyatun ◽  
Rafli Zulfa Kamil ◽  
Ryan Haryo Setyawan ◽  
Pratama Nur Hasan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Dairy Industry ◽  
Sensory Properties ◽  
Fermented Foods ◽  
Probiotic Strains ◽  
Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 

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 Improving the sensory properties of mozzarella cheese using lactic acid bacteria of traditional Quchan cheese

2021 ◽  
Vol 18 (120) ◽  
pp. 111-119
Author(s):  
Maliheh Rahimzadeh ◽  
Vahid Hakimzadeh ◽  
Ahmad Nasiri Mahalati ◽  
◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Properties ◽  
Mozzarella Cheese

Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi – an Indian fermented milk

2009 ◽  
Vol 76 (1) ◽  
pp. 90-97 ◽  
Author(s):  
Pradip Behare ◽  
Rameshwar Singh ◽  
Rudrapratap P Singh
Keyword(s):  
Molecular Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Fermented Milk ◽  
Sensory Properties

Forty seven exopolysaccharide (EPS) producing mesophilic lactic acid bacteria have been isolated from Dahi and raw milk and selected cultures were evaluated for their influence on rheological and sensory properties of fat-free Dahi. Two isolates namely B-6 and KT-24 that showed promising technological attributes were identified as Lc. lactis subsp. lactis strains. B-6 produced 184±2 mg/l EPS in deproteinized whey medium compared with 193±1 mg/l by KT-24. EPS produced by B-6 was a heteropolysaccharide (consisting of glucose and mannose, 1:7·4) with molecular weight of 3·0×104 Da whereas KT-24 EPS was a homopolysaccharide (rhamnose) having molecular weight of 4·5×104 Da. Both EPS producing cultures showed significant changes in rheological and sensory properties of fat-free Dahi. Dahi prepared by these cultures was more viscous, adhesive, sticky, showed lower susceptibility to whey separation, and received higher sensory scores than Dahi prepared with non-EPS producing culture.

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