Effect of grated coconut and water ratio and commercial cheese starter percentage on characteristics of soft cheese made from coconut milk

The aim and objective of this research was to produce a soft cheese made from coconut milk and to examine the effect of grated coconut:water ratio (1:1, 1:2 and 1:3) and percentage of commercial cheese starter culture (1% and 1.5%) on its characteristics. The study was conducted using a factorial randomized block design. After two weeks of storage at 4°C, the cheeses (18 samples) were analysed for total lactic acid (LAB) counts, pH, and fat content. The lowest-fat coconut cheese was analysed for proximate and spreading ability. The results showed that the grated coconut:water ratio had a significant effect (P≣0.01) on the total LAB counts, pH value, and fat content of the cheese. The optimum formulation for soft cheese was selected based on the lowest pH (4.64) and fat content (42%) which was reached by using coconut and water 1:1. However, the spreading ability of this cheese could be improved by optimising the growth of starter cultures, water removal and adding stabilizers.

Kualitas Organoleptik Es Krim Santan

The results of Riskesdas 2018 show that the prevalence of malnourished under-five children in South Sulawesi is still high compared to the national figures and WHO targets. Makassar City has a higher number of children under five suffering from malnutrition than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. Ice cream has a high nutritional value depending on the quality of the raw materials, so the raw materials used need to be known for certain. Coconut milk as a raw material for coconut milk ice cream has a high-fat content, the fat content makes the ice cream soft and of good quality. This study aims to determine the organoleptic quality of coconut milk ice cream. This type of experimental research is a completely randomized design (CRD), namely, there are 3 treatments of coconut milk with the addition of red bean and papaya pulp, namely F1=10g:50g, F2=20g:100g, and F3=30g:150g, each repetition 2 times, with F0 coconut milk without the addition of red bean pulp and papaya. Organoleptic quality was obtained from the organoleptic test of coconut milk ice cream to 40 untrained panelists at the Department of Nutrition of the Health Polytechnic of the Ministry of Health Makassar and of the Health Polytechnic of the Ministry of Health Banjarmasin. The results showed that the organoleptic quality in terms of color with p=0.001 and texture p=0.025 meant that there was an effect of adding red bean pulp and papaya. Meanwhile, from the aspect of aroma with p = 0.545 and taste p = 0.448, it shows that there is no effect of adding red bean porridge and papaya to coconut milk ice cream. The most acceptable coconut milk ice cream based on organoleptic quality was F1 (10g:50g) with a total score of 157.

Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee

Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk. The objective of this study was to investigate consumer acceptability and sensory perception of coffee with added dairy milk and added oat, soy, and almond PBAs. Consumers (n = 116) that frequently add milk to their coffee (n= 58) and consumers that usually use PBAs (n = 58) were recruited to participate in the study. They evaluated four different coffee samples with the addition of dairy milk as well as soy, almond, and oat PBAs. Overall, the consumers liking increased when they perceived sweetness in their coffee. The plant consumers (usually added PBAs to their coffee) liked the milk addition significantly less than the dairy consumers (usually added dairy to their coffee). In addition, the plant consumers were able to differentiate between the almond and soy PBAs, while the dairy consumers grouped them together. More studies need to be completed to investigate a wider range of PBAs, dairy products, and varieties of coffee.

Physical, chemical and organoleptic characteristics of plant milk, which is used in hotel and restaurant complexes

The article highlights the current state of the production of dairy and vegetable food products. The results of studies of organoleptic and physical, chemical indicators of the quality of various herbal drinks: coconut, almond and oat, are presented, as well as an analysis and comparison with cow's milk, which is used in hotel and restaurant complexes in Bela Tserkva. For assessing the quality according to the organoleptic characteristics of the beverages, the following were examined: appearance, color, smell, taste and consistency. It was found that according to these indicators, herbal drinks comply with the regulatory documentation for these products. When assessing the quality by physical and chemical indicators, the mass fraction of fat, dry matter, titratable and active acidity, and density were established. The titratable acidity of milk-like drinks was within the normal range and did not exceed 10 ⁰T. The mass fraction of fat in coconut milk was 1.2 %, almond-rice milk – 1.3 % and oat milk – 2.4 %. Mass fraction of coconut milk solids was 7.6%, almond-rice 10.5% and oat milk 11.4%. The density of all types of herbal drinks was in the range of 1005–1015 kg/m3. The indicators of the quality of cow's milk, which is used in hotel and restaurant complexes, have been investigated in a comparative form. In terms of organoleptic indicators, the quality of cow's milk corresponds to the normative documentation. The fat mass fraction of cow's milk was 2.5 %, the mass fraction of solids was 12.5%, the titratable acidity was at the level of 18 ⁰T, the active acidity pH was 6.6, and the density was 1028 kg/m3. Analysis of various types of vegetable and cow's milk, which are used in hotel and restaurant complexes in the city of Bela Tserkva, in terms of physicochemical and organoleptic quality indicators, allows us to consider herbal drinks as substitutes for traditional products capable of providing the human body with essential nutritional factors.

Pengaruh Penggunaan Cairan (Susu UHT, Santan Segar, dan Santan Instan) pada Pembuatan Macaroni Schotel Terhadap Daya Terima Konsumen

ABSTRACT The objective of this study was to determine and analyze the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) on Macaroni Schotel on consumer acceptance based on aspects of color, taste, aroma, and texture. This research was conducted at the Pastry and Bakery Laboratory of Food & Nutrition Program, State University of Jakarta. When the study began in October 2019 until March 2020. The method used was an experimental method. The sample in this study was a Macaroni Schotel with the usage of 400ml liquid (UHT milk, fresh coconut milk, and instant coconut milk) tested on 30 untrained panelists who assessed all aspects. Based on the results of hypothesis analysis using the Friedman test on aspects of color, taste, and texture showed the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) to the making of Macaroni Schotel does not have a signficant effect on consumer’s acceptance so the formula for using the coconut milk must be tested again to gain better results.

Administração de leite de coco e leite de coco com Glutamina em leitões recém-nascidos de duas linhagens comerciais / Coconut milk administration and coconut milk with glutamine in newborn piglets from two commercial strains

Objetivou-se com esse estudo avaliar o ganho de peso e a taxa de mortalidade de leitões do nascimento ao desmame quando suplementados com leite de coco ou leite de coco e glutamina. Foram acompanhados 448 leitões de linhagem especializada materna das empresas DanBred e Naima. Verificou-se o efeito no crescimento, inferindo sobre a possibilidade de ganho de peso e diminuição da mortalidade dos leitões. O experimento foi conduzido em delineamento inteiramente ao acaso em esquema fatorial composto de 2 linhagens: DanBred e Naima e 3 tratamentos: Leite de coco, Leite de coco suplementado com glutamina e água destilada. Não foi observado diferença (P0,05) no desempenho em nenhum dos parâmetros de desempenho avaliados no período do nascimento ao desmame. O peso ao nascer foi significativo para a taxa de mortalidade. A suplementação alimentar do leite de coco ou leite de coco suplementado com a glutamina não interferiu no ganho de peso e na mortalidade dos leitões neste estudo.

Dynamic model of beef availability for Rendang Industry in Payakumbuh City

The Payakumbuh City of Rendang is an icon that reflects one of the typical traditional foods with beef, coconut milk, and different kinds of spices as the basic ingredients. The availability of beef is very important for the rendang industry to ensure the production process. The roles of breeders, wholesalers, retailers, and their distribution need to be managed properly from upstream to downstream. This study aims to analyze the availability of beef for the rendang industry in Payakumbuh City using a dynamic model. Survey research methods and dynamic model data analysis method with Powersim software were utilized. The availability of beef to meet the demand for the rendang industry in Payakumbuh City is still very dependent on the results of slaughtered cattle in Payakumbuh City. Imported beef supply is currently used as an alternative option to fulfill the beef needs for the rendang industry in Payakumbuh City.