The Viability of Lactobacillus plantarum From Intestines of Laying Ducks Encapsulated With Arabic Gum and Skimmed Milk

The aim of this study was to evaluate the effect of the types of encapsulation materials, that is skimmed milk and Arabic gum on two probiotics Lactic Acid Bacteria (LAB), including L. plantarum DJ2 and L. plantarum DJ3. The methods of this study were separated into two stages that is probiotic resistance testing during the spray drying process and the viability of LAB after spray drying during storage of probiotic powder for one month at 4oC. Changes in the viability of LAB probiotics before and after the drying process using spray drying were determined by the total plate count. The viability of lactic acid bacteria (LAB) was observed every week for one month of storage at 4oC. The results showed that different encapsulation materials had significant different (P ≤ 0.05) on changes in resistance of probiotics powder during spray drying process. The use of Arabic gum could increase the resistance of probiotics during the spray drying process, meanwhile, the use of skimmed milk was better to be able to maintain the viability of dry probiotic powder both on L.plantarum DJ2 and L.plantarum DJ3 during storage. After four weeks of storage, there was mold and yeast in the skimmed milk and Arabic gum materials. In conclusion, both Arabic gum and skim milk could be used for encapsulation where storage of dry probiotic products is recommended during one month at 4 oC.

The Potency of Bovine Bone Gelatin as Antihypertensive Agent: A Review

This review was purposed to understand the effectiveness of bovine bone gelatin as an antihypertensive agent. This review concerning the effectiveness of bovine bone gelatin as an antihypertensive agent. Hypertension, also called as a silent disease, has become the main cause of coronary heart disease and stroke that contributes to the malfunction of human organs. Changes of lifestyle alongside with science enhancement, provides new inventions regarding methods of hypertension therapy by minimizing the use of synthetic drugs. Collagen tissue of bovine bone gelatin is known to contain angiotensin converting enzyme (ACE) inhibitor, an active peptide that plays a role in lowering blood pressure supporting with the large amount of Gly (27%), Pro (17.6%), and Hyp (14.4%) and repeating pattern of Gly-X-Y. A study was carried out in vivo using injected spontaneously hypertensive rats (SHR) with 30 mg/kg and was able to reduce blood pressure by 15 mmHg. Antihypertensive test with SHR tail-cuff at 30 mg/kg bovine gelatin hydrolysate RGL-(Hyp)-GL and RGM-(Hyp)-GF were 31.3 mmHg and 38.6 mmHg respectively. A study conducted using bovine and porcine gelatin with 30–50 kDa (permeate P1) and 1–2 kDa (permeate P3) was able to reduce blood pressure by 22 mmHg and 21.33 mmHg. In addition, it is still possible conducting research to find out other peptides of bovine bone gelatin that can be used as a future alternative antihypertensive agent.

Effects of Ozone and Ultraviolet on Physical and Oxidative Properties in Edible Coating’s Chicken Breast Meat

The effects of gaseous ozone exposure on the physical and oxidative properties were evaluated in chicken breast fillets, which were pretreatment of gaseous ozone, ultraviolet, edible coatings and stored at 8°C (refrigerator), 27°C (closed pack), and 27°C (opened pack) for 4 d. The physical and oxidative properties of chicken meat are maintained after preozonation treatment is then applied to the edible coating. pH of chicken meat given ozone, UV and edible coating and stored at refrigerator that a pH closest to the normal chicken meat pH of 5.87. Combination of ozone, UV and edible coating has and the highest water holding capacity value and TBA value but the lowest cooking loss value. The brightness level of chicken meat coated in edible coating and stored at various temperatures showed a difference. The ability to store longer or with an increase in storage temperature, besides that, it can add value to the bioactive antioxidant and antimicrobial components.

Minerals Composition and Characterization of the Hatchery Eggshell Waste Treated with Different Preparation Methods

The preparation process needs to be carried out in the treatment of hatchery waste. The objective of the study was to determine the mineral content and characterization of the eggshell waste after preparation. An experiment was arranged on a completely randomized design (CRD). Preparation treatment consisted of; T1: shell waste watered with distilled water; T2: shell waste soaked in distilled water for 12 h; T3: shell waste soaked in 0.5% NaOH for 720 min; and T4: shell waste boiled at 80°C for 15 min and soaked in 5% H3PO4 for 15 min. The data were analyzed using Analysis of Variance (ANOVA), and if any differences, a Duncan Multiple Range Test (DMRT) post hoc tests were carried out. Composition of proximate and mineral were detected by using X-Ray Fluorescence (XRF). Results indicated that proximate analysis of the dry matter content were T4: 98.98±0.01; T3: 98.58±0.04; T2: 98.75±0.08; and T1: 98.72±0.03. The calcium content of the treatment from the highest was T3: 24.22±0.31; T1: 22.80±0.57; T2: 22.77±0.71; and T4: 21.55±0.46. It may be inferred that the treatment technique had no major impact on the eggshells physical characteristics. However, boiling treatment at 80°C for 15 min and soaking in 5% H3PO4 reduced the eggshell waste's Mg, Si, and Ca content. The addition of 0.5% NaOH immersion did not degrade Mg, Ca, and Si of eggshell waste.

Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer

Reduced fat mayonnaise products have an unstability of the emulsion, so a stabilizer is needed to improve quality of mayonnaise. Apple peel flour can be used as a stabilizer to improve the quality of mayonnaise. The materials used in this study were vegetable oil, egg yolk, vinegar, apple peel flour and other optional ingredients. The research treatment was without the addition of apple peel flour as a control, the use of 1%, 2% and 3% apple peel flour. The objective of this research was to determine the best percentage of apple peel flour as a stabilizer in reduced fat mayonnaise. The research method used is a laboratory experiment method. The design used was a completely randomized design with 4 treatments and 4 replications. Analysis of variance was used to analyze the resulting data, if there was a difference in the effect, it was continued with Duncan's Multiple Range Test.This study resulted that the use of apple peel flour used as a stabilizer resulted gave highly significant difference in reduced fat mayonnaise. The average acidity is 0.66-0.90, the emulsion stability is 96.92- 99.18%, the antioxidant activity is 8.37-19.38%, the carbohydrate content is 2.63-5.81% and ash by 1.72-1.92%. It could be concluded that the use of 3% apple peel flour can produce the best quality reduced fat mayonnaise product and is close to the characteristics of full fat mayonnaise.

The Use of Pineapple Fruit in Batting Process on the Chemical Properties of Sheepskin Using Shorfloat Tanning

Batting is the process of removing globular and non-collagen proteins. Bromelain can be found in all parts of the pineapple plant (Ananas comosus L.) with different amounts and properties. Bromelain can be used as a batting agent in the tanning process. The purpose of this study was to determine the effect of the bromelain enzyme concentration used during the protein removal process on the quality of sheepskin. This research used 30 sheets of sheepskin obtained from abattoir in Yogyakarta City and pineapple fruit’s flesh. The experimental design used was a completely randomized design. The research uses different concentrations of pineapples fruit’s flesh (T1 0,5%, T2 1%, T3 1,5% and T4 2% w/w) with feliderm (T0). Statistical analysis using one-way analysis of variance and in accordance with the statistical model. The results of this study showed in dissolved protein content was T0 0.83%, T1 0.77%, T2 0.68%, T3 0.82% and T4 0.85%, protein content of batting skin was T0 19.17%, T1 17.90%, T2 18.37%, T3 21.35% and T4 21.50%, protein content of leather was T0 59.69%, T1 59.27%, T2 60.34%, T3 61.59% and T4 63.25%, fat content was T0 15.31%, T1 14.61%, T2 15.19%, T3 15.36% and T4 16.25%, chromium content was T0 2.60%, T1 2.67%, T2 2.78%, T3 2.82% and T4 3.00% and shrinkage temperature was T0 92.330C, T1 95.670C, T2 93.670C, T3 96.330C and T4 97.330C. The results for pineapple juice showed potency to be used as batting agent for sheepskin. The minimum amount of pineapple juice added for batting the sheepskin is 1% (w/w).

Application of Chitosan From Waste Gurami Fish Scales (Osphronemus goramy) and Clove Powder (Syzygium aromaticum) As Edible Coating on Chicken Meat

Chicken meat is a nutritious food that can increase immunity but has perishable food properties that are easily damaged so it is necessary to add preservatives, namely chitosan as an edible coating to protect the meat from microbial contamination. Gourami (Osphronemus goramy) scales have the potential to be processed as chitosan. Through 3 stages, namely deproteination, demineralization, and deacetylation. The purpose of this study was to determine the effect of adding chitosan with gourami fish scales and cloves as an edible coating on the quality of raw chicken meat at room temperature for 9 h. This study used a factorial completely randomized design (3×3), with factor A: concentration of chitosan solution (0%, 1%, and 2%) and factor B: concentration of clove solution (0%, 1%, and 2%) and repeated 3 times. The results showed that the control treatment without clove and chitosan after 9 h of storage at room temperature had a significant difference in effect on the treated samples. The best treatment was found in the interaction of 2% chitosan (K2) and 2% cloves (C2) with microbial contamination of 2×10 5 CFU/g so that it still meets the standards of the National Standardization Agency (BSN) namely, chicken meat has a maximum requirement of 1×106 CFU/g, which can maintain the quality of meat, both in terms of pH, water content, and acceptability of organoleptic values which are still favored by panelists.

Physicochemical Quality and Microbial Activity of Dairy Milk with Ozonation

The aim of this study was to evaluate the effect of ozone exposure to the physicochemical and microbial activity in dairy milk. The research material was fresh milk from dairy cows and ozone was produced by commercial ozone generator brand HANACO, production capacity up to 0.702 mg/min at 24-27ºC with oxygen source coming from ambient air in the nature. The experiment used ozone treatments for 0, 10, 20, and 30 min with variable of analysis such as density, protein, fat, electrical resistance, total plate count, and malondialdehyde which was analyzed using One Way Annova. The results showed that ozone treatment had no significant effect on the density, protein and fat in dairy milk, but had significant (P<0.05) effect on the electrical resistance, total plate count, and production of malondialdehyde. Electrical resistance and malondialdehyde were increased, while total plate count was decreased over time with the ozone exposure. Ozonation is possible to reducing yield loss on milk production that is caused by microbial activity without changing the physicochemical properties of dairy milk.

Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.