PERBANDINGAN PENGUJIAN AKTIVITAS ANTIBAKTERI STARTER YOGURT DENGAN METODE DIFUSI SUMURAN DAN METODE DIFUSI CAKRAM

Antibacterial activity testing can be done using the agar diffusion method, including agar well difussion and disk diffusion agar methods. This study aims to compare two antibacterial testing methods to analyze the anti-bacterial activity of a yogurt starter against the bacteria Eschericia coli and Staphilococcus aureus. The study was conducted experimentally with 5 concentrations of yogurt starter, namely 2%, 4%, 6%, 8%, and 10%. Testing antibacterial activity using two methods ,disk diffusion agar and well difussion agar methods. The research showed that agar well diffusion method obtained antibacterial activity greater than the disk diffusion method for E. coli and S. aureus.

KAJIAN POTENSI EKSTRAK BUAH MENGKUDU (Morinda citrifolia) SEBAGAI DESINFEKTAN ALAMI TERHADAP JAMUR PADA RUANG PENYIMPANAN SUSU

Morinda citrifolia can be used as a natural disinfectant on the milk storage space because it has an anti-fungal compound. The purpose of this study is to determine the potential of Morinda citrifolia extract as a natural disinfectant to fungi in the milk storage room, is reviewed from a decrease in the number of mushrooms and identification of the type of fungi before and after the use of Morinda citrifolia extracts. The study was conducted experimentally using a complete random design (CRD) with four treatments of P0 (without using Morinda citrifolia), P1 (15% concentration of Morinda citrifolia extract), P2 (20% concentration of Morinda citrifolia extract), P3 (concentration 25% of Morinda citrifolia extracts) and six times the replay. The observed is a decrease in the number of fungi, identifying the type of fungi before the use of Morinda citrifolia extract, identification of the type of fungi after the use of Morinda citrifolia extract. The results showed that Morinda citrifolia extract had a noticeable effect on decreasing the number of fungi in the milk storage room, with a consecutive drop percentage of P0 = 25,12%, P1 = 58,12%, P2 = 61,89%, P3 = 70,59%. The result of identification of fungi type on milk storage Chamber is Cephalosporium sp, Aspergillus ochraceus, Aspergillus flavus, Penicillium purpurogenum, Penicillium digitatum, Mucor sp. The decrease in the amount of the type of each fungus is Cephalosporium sp (68,13%), Aspergillus ochraceus (88%), Aspergillus flavu (87,94%), Penicillium purpurogenum (85,71%), Penicillium digitatum (95.73%), Mucor sp (59,57%).

PENGARUH NISBAH C/N CAMPURAN LIMBAH MILK TEA DAN MOLASSES TERHADAP JUMLAH BAKTERI ASAM LAKTAT, pH, PERUBAHAN FISIK WARNA, DAN AROMA PADA PROBIOTIK

The objective of the research is to identify the effect of various C/N ratio mixed of milk tea waste and molasses on amount of lactic acid bacteria, pH, physical changes color and aroma in probiotics. The material used in this research are milk tea waste and molasses, fermented in anaerobic. The research method uses a Completely Randomized Design (CRD) by 3 treatments, which are P1 = C/N ratio 25, P2 = C/N ratio 30, P3 = C/N ratio35, with 6 repetitions. The measured parameters are amount of lactic acid bacteria, the pH and physical changes color and aroma. The data were analyzed by Analysis of Variance (ANOVA) method based of Tukey Test. The results of this research showed that there is a significant effect (P < 0,05) between a various of C/N ratio on amount of lactic acid bacteria, pH levels and physical changes color and aroma in the results of fermentation (probiotics). The best respond is on the C/N ratio 30, so it can produced high amount of lactic acid bacteria with an average of 2,06 x 109 CFU/mL, an average pH of 3,75 and physical changes in color and aroma.

PENGARUH PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) PADA PEMBUATAN BAKSO PUYUH TERHADAP SIFAT FISIK DAN AKSEPTABILITAS

Seaweed is a source of hydrocolloid carrageenan can absorb water to produce a compact texture of meatballs. Quail meat contains of high protein but low fat which is recommended as a low-fat food. The objective of research were to find out the effect and the level of seaweed (Eucheuma cottonii) on physical properties (WHC, cooking loss and tenderness) and acceptability (color, taste, smell, suppleness and total acceptance) of the most preferable quail meatball. The experiment was conducted with Compeletely Randomized Design (CRD) with four treatments: 0% (P1), 5% (P2), 10% (P3) and 15% (P4) and five replications.Analysis of variance use to determine of effect seaweed addition on physical properties of quail meatball and the Duncan’s Multiple Range Test, Kruskal Wallis test was used to determine acceptability quail meatball, and difference of various between the treatment was used Man Whitney test. Result indicated that 10% seaweed porridge produces the best physical properties WHC 43.54%, cooking loss 9.77%, tenderness 108.80 mm/g/10 seconds and acceptability with a numerical scale on total value is 2 (somewhat preferred).

PENGARUH PENGGUNAAN EKSTRAK DAUN TEH HIJAU (Camellia sinensis) PADA PROSES PEMBUATAN NAGET DAGING SAPI TERHADAP SIFAT KIMIA

Green tea is known as a plant who has many purpose as well as an antioxidant sources. The purpose of this research is to find out the effect of adding green tea (Camellia sinensis) extract in beef nuggets on chemical properties (moisture content, fat content, and polyphenol content). This research is an experimental research using completely randomized design method with 4 treatments and 5 repetition. The treatment that given was P1= beef nugget with no added green tea extract, P2= beef nugget + 0,5% green tea extract, P3= beef nugget + 1% green tea extract, and P4= beef nugget + 1,5% green tea extract with 5 repetition. Chemical analysis that used in this research is moisture content analysis, fat content, and polyphenols content. The obtained results then tested with anova, duncan, and polynomial test. The results showed that the treatment had a significantly real effect on polyphenols content but not on the moisture content and fat content. The addition of 1,5% green tea (Camellia sinensis) extract increase the polyphenol content of 305,96 mg/kg and influence 80,79% of the polyphenol content.

PENGARUH PENAMBAHAN ASAM ASETAT TERHADAP SIFAT FUNGSIONAL ALBUMEN TELUR ITIK

The purpose of this researche was to determine the interactions of storage time and addition of acetic acid towards functional properties that were foaming ability, foaming stability, overrun, and coagulation time the egg white from duck eggs. The materials were 192 duck eggs. The method was laboratory experiment with randomized block design, two treatment factors. The first factor was storage time (T) there were 0, 7, 14, and 21 days. The second factors were addition acetic acid (P) there were 0%, 2%, 4%, and 6%, each treatment was repeated three times. The Variables foaming ability, foaming stability, overrun, and coagulation time. Data was analyzed by ANOVA and Duncan’s Multiple Range Test. The interaction storage time and acetic acid gave high significantly effect (P<0,01) on pH, foaming stability and coagulation time with the best values 87,806% (T21P4%) on foaming stability, and 52,33 second (T21P2%) on coagulation time. The interaction storage time and acetic acid on foaming ability gave significantly effect (P<0,05) with the best values 423,84% (T0P4%) and 427,59% (T21P4%) but didn’t gave significantly effect (P<0,05) on overrun. The conclusion of this researched was acetic acid could be increase functional properties the white egg from duck eggs which storage time 0, 7, 14, and 21 days.

PENGARUH PENAMBAHAN KONSENTRASI JUS JAMBU BIJI MERAH (Psidium guajava L.) TERHADAP KADAR ASAM LAKTAT, VITAMIN C, DAN AKSEPTABILITAS SET YOGURT

Red guava has high level of vitamin C, so it can be used as a source of vitamin C, also has a distinctive color. This study aims to determine the effect with different concentration of guava juice on lactic acid levels, vitamin C and acceptability of cow milk yogurt set. The experimental method used Completely Randomized Design (CRD) with four treatments increasing the concentration of red guava juice (0%, 5%, 10%, and 15%) and each treatment repeated five times. The results showed that the addition of the concentration of red guava juice by 0% to 15%, the lactic acid levels of different cow’s milk set yogurts showed a negative linear regression pattern with the regression y = -0,03724x + 1,10465 R² = 0,99699, and increasing vitamin C levels following a positive linear regression pattern y = 1,2932x – 0,324 R² = 0,9452. The concentration of red guava juice 15% produced the best cow’s milk set yogurt with 0,55% lactic acid levels and 20,69 mg/100 g vitamin C levels produces and produced the most preferred acceptability value with hedonic scale likes and numeric scales 2,20.

EFEKTIVITAS KITOSAN SEBAGAI EDIBLE COATING KARKAS AYAM BROILER

The purpose of this study is to obtain the chitosan concentration which provides the most optimal effect on the quality of broiler chicken carcasses in terms of total bacterial counts, storability at room temperature storage (27-30℃) and carcass acceptability. The study was conducted experimentally with a completely randomized design, using four treatments and five repetitions. The trial was carried out by dipping the broiler chicken carcass into for levels of chitosan concentration, namely 0%, 1%, 2%, and 3% for three seconds and then drained for 10 minutes. The results showed that the chitosan solution with a concentration of 3% as edible coating on broiler chicken carcasses showed the best results in suppressing the number of bacteria (TPC = 47.38×106 CFU/g), and extending shelf life (1076,40 minutes), as well as acceptability is still preferred by the panelists.