The purpose of this research was to study the effect of different starter cultures and the addition of dextrose on viability of LAB and pH value of fermented milk. Streptococcus thermophilus and Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum IS-10506 were used as mixed starter cultures, incubated at 43°C for 8 hours, with or without the addition of dextrose. The total viable counts of LAB and pH value were assessed. Each combination of starter cultures showed significant increased on the viable counts of LAB, and decreased the pH value of fermented milk during 8 hours incubation. Addition of 2% dextrose tended to increase viable counts of LAB by 165.8 % of milk fermented with mixed starter cultures of S. thermophilus and L. plantarum IS-10506, extending log phase from 6 to 8 hours, while without 2 % dextrose tended to decreased by 40 %. No significant effect of addition of 2% dextrose on viable counts of yogurt starters in yogurt. Mixed starter cultures of S. thermophilus and L. plantarum IS-10506 is potential starter cultures of fermented milk with addition of 2 % dextrose at 43°C for 8 hours incubation time to produce probiotic based functional drink.

Yoghurt merupakan produk susu sapi segar dari hasil fermentasi dengan menggunakan campuran bakteri starter yaitu Lactobacillus bulgaricus dan Streptococcus thermhopillus yang berperan dalam sistem imun manusia. Penelitian ini bertujuan untuk mengidentifikasi total bakteri asam laktat (BAL) dan daya terima organoleptic pada yoghut buah naga merah. Desain penelitian adalah experimental.Pada pembuatan yoghurt digunakan 2 jenis susu dan 2 perlakuan lama fermentasi yaitu 12 jam dan 24. Sampel yoghurt sari buah naga merah dengan variasi susu dan lama fermentasi yang dibuat pada penelitian ini berjumlah 4 sampel. Hasil penelitian ini berdasarkan uji kruskall wallis yang telah dilakukan berdasarkan jenis susu dan lama fermentasi A1, A2, B1, B2 ada pengaruh signifikan terhadap daya terima uji organoleptic yoghurt sari buah naga merah yang ditunjukkan dengan nilai p = 0,005 (p < 0,05). Jumlah bakteri asam laktat dengan lama fermentasi 12 jam menggunakan variasi susu UHT lebih banyak yaitu7,2 x 107 sedangkan susu sapi 6,9 x 107. Jenis bakteri yang teridentifikasi pada yoghurt yaitu bakteri Basillus.Pada uji organoleptik yoghurt pada buah naga merahdidapatkan hasil bahwa rasa memilki pengaruh dan perbedaan antara lamanya fermentasi.Diharapkan untuk dilakukan penelitian lebih lanjut mengenai total keasaman dan pH yoghurt sari buah naga merah (Hylocereus polyrhizus) sebagai asam laktat

Permintaan daging sapi di Indonesia setiap tahunnya mengalami peningkatan mengakibatkan jumlah pemotongan ternak sapi cenderung meningkat pula. Penelitian ini bertujuan untuk mengevaluasi penambahan kikil terhadap kualitas organoleptik bakso sapi. Penelitian ini dilaksanakan di Laboratorium Ilmu Teknologi Pengolahan Hasil Ternak Fakultas Peternakan Universitas Halu Oleo Kendari Pada Bulan November 2022. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan dan 25 panelis. Perlakuan yang digunakan adalah 100 % daging Sapi (P0), 95% daging sapi dan 5% kikil (P1), 90% daging sapi dan 10% kikil (P2), 85% daging sapi dan 15% kikil (P3) serta 80% daging sapi dan 20% kikil (P4). Variabel penelitian uji kualitas organoleptik meliputi warna, bentuk, aroma, cita rasa, tekstur, kekenyalan dan penerimaan umum. Hasil penelitian menunjukkan bahwa uji kualitas organoleptik bakso sapi berpengaruh nyata terhadap tekstur, kekenyalan dan penerimaan umum, namun tidak berpengaruh nyata terhadap warna, bentuk, aroma dan cita rasa bakso sapi. Kesimpulan dalam penelitian ini adalah perlakuan terbaik terdapat pada bakso sapi dengan penambahan kikil sebesar 15% (P3). Kata Kunci: Daging sapi, Kikil, Bakso Sapi, Kualitas Organoleptik

Search of new antibacterial compounds, continuously carried out in line with the increasing number of new diseases emerging, ranging from infectious diseases, cancer and other dangerous diseases. Bioactive compounds can be obtained from several sources, including from plants, animals, microbes and marine organisms, one of which is a starfish, including the endosymbiont. The research of activity fungal isolates endosymbiont on the starfish Asterias forbesi types have been carried out in order to get a fungal isolates that have activity eradicate pathogenic bacteria, especially in the gastrointestinal tract. This research method is isolation of fungal endosymbionts on the sample starfish with Potato Dextrose Agar Chloramfenikol (PDAC) medium at room temperature for 3x24 hours. Endosymbiont fungal isolates was purified by the quadrant method, until pure fungal isolates obtained, then do the fermentation with Yeast Maltose Broth (MYB) medium on shaker at a speed of 200 rpm for 14x24 hours. The Results of fermentat continued antibacterial activity using agar diffusion method. The Results isolation of fungal endosymbiont on Starfish Asterias forbesi types obtained five (5) pure fungal isolates endosymbiont. From the results of fermentation obtained test results that indicate the antibacterial activity of fungal isolates endosymbiont on Starfish (Asterias forbesi) provide activity against Pseudomonas aeruginosa, Eschericia coli, Salmonella thypi, Shigella dysentriae, Staphylococcus auerus, and Vibrio cholerea bacterial. The conclusions in this study was isolate fungal endosymbionts IJBL FF-UMI 04 the most active inhibits all the bacterial test. Isolates with the greatest inhibit zone is isolate IJBL FF-UMI 03 on the test bacteria Salmonella thypi of 21.3 mm.

Search of new antibacterial compounds, continuously carried out in line with the increasing number of new diseases emerging, ranging from infectious diseases, cancer and other dangerous diseases. Bioactive compounds can be obtained from several sources, including from plants, animals, microbes and marine organisms, one of which is a starfish, including the endosymbiont. The research of activity fungal isolates endosymbiont on the starfish Asterias forbesi types have been carried out in order to get a fungal isolates that have activity eradicate pathogenic bacteria, especially in the gastrointestinal tract. This research method is isolation of fungal endosymbionts on the sample starfish with Potato Dextrose Agar Chloramfenikol (PDAC) medium at room temperature for 3x24 hours. Endosymbiont fungal isolates was purified by the quadrant method, until pure fungal isolates obtained, then do the fermentation with Yeast Maltose Broth (MYB) medium on shaker at a speed of 200 rpm for 14x24 hours. The Results of fermentat continued antibacterial activity using agar diffusion method. The Results isolation of fungal endosymbiont on Starfish Asterias forbesi types obtained five (5) pure fungal isolates endosymbiont. From the results of fermentation obtained test results that indicate the antibacterial activity of fungal isolates endosymbiont on Starfish (Asterias forbesi) provide activity against Pseudomonas aeruginosa, Eschericia coli, Salmonella thypi, Shigella dysentriae, Staphylococcus auerus, and Vibrio cholerea bacterial. The conclusions in this study was isolate fungal endosymbionts IJBL FF-UMI 04 the most active inhibits all the bacterial test. Isolates with the greatest inhibit zone is isolate IJBL FF-UMI 03 on the test bacteria Salmonella thypi of 21.3 mm.