No abstract

The study was investigated the functional properties of buffalo skin gelatine. Gelatine was extracted from swamp buffalo skin using crude acid protease from cow’s abomasum (CAPC) in concentration variation 0; 2.5; 5; and 7.5 U/mg. The temperature to hydrolysis included at 28 °C, 37°C and 40°C. The emulsion activity index (EAI), Emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS) were investigated. The interaction between CAPC concentration and hydrolysis temperature has a significant effect (P <0.05) on the emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS). The highest EAI was obtained in CAPC concentration of 5 U /mg, hydrolysis temperature of 40°C, which was 12.04 m2/g. The higher concentration of CAPC decreased the ESI. The hydrolysis temperature of 40°C produces higher FE than 28°C and 40°C. The highest FE is obtained at CAPC 5U/mg, 37°C hydrolysis temperature, which is 102.93%. The FS values range from 44.91-55.00%. This value is higher than commercial gelatin (bovine skin gelatin) which is 34.90%. The conclusion of this study is that buffalo skin gelatin with the best functional properties was obtained using CAPC 5 U/mg, the hydrolysis temperature of 40°C.

Dangke, a type of fresh soft cheese made of bovine and buffalo milk, is a traditional dairy product used in South Sulawesi, Indonesia. It is prepared from fresh milk using the conventional method, which easily destroys the quality. This study was conducted to assess whether using lactoperoxidase system and lysozyme as preservative agents could suppress the growth of bacteria in dangke. The pH value, total microbial count, and hardness of dangke were determined to measure the quality. Lactoperoxidase and lysozyme were purified from fresh bovine milk, and their purity was confirmed using SDS-PAGE. The combination of lactoperoxidase system and lysozyme was able to remarkably suppress the total microbial count in dangke from 7.78 ± 0.67 to 5.30 ± 0.42 log CFU/ml during 8 h of storage at room temperature. Preserving dangke in this enzyme combination affected its hardness, but there was no remarkable change in the pH value. Results of this study may provide knowledge to utilize a new method to preserve the quality of dangke.

The gel strength of ovalbumin mixed with ␣-lactalbumin (␣-La) was determined after heating at 80ЊC for 15 min at pH 7.0 Gel strength of the mixture of 4% ␣-La and 4% ovalbumin was two times that of 8% ovalbumin. Modified ␣-La at Cys6-Cys120 (3 SS␣-La) had low enhancement effects on ovalbumin gelation. Competitive ELISA using monoclonal antibody to ␣-La showed decreased binding reactivities after heating ␣-La with ovalbumin at specific concentrations. The decrease of total SH groups in the gel mixed with 3SS ␣-La was much less than when mixed with ␣-La. A disulfide bond of Cys6-Cys120 in ␣-La contributed to interactions between ovalbumin and ␣-La in heat-induced gels.

Backround: Bread was a carbohydrate source’s food, was made from wheat flour.  Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch. Collaboration cassava flourwith tempeh flour to add protein velue. The research for attest substitution wheat flour with cassava flour and tempeh flour influence to volume characteristics and quality of protein nutrient for white breadMethods:The research methods used exsperiment with completely randomized design which consists of 5 treatment with 4 replications. Cassava flour was processed by modification used physical methods (boiling).Proportion for tempeh and cassava flour 0%, 6%, 12%, 18%, 24% combinated by tempeh flour proportion 3:1. Dependent variabel were size of volume white bread, quality of protein nutrient.  Data Analysis used Anova. Result:The result of those research were found that the best chararacteristic from white bread was treatment 6%. Size of volume 3,15ml/g was size volume bread from composite flour ingredient. Quality of nutrient for protein consist of protein content increased from 6,15% to 8,76%, protein digestibility increased from 11,7% to 13,83%was compared for treatment 0%. Conclusion: Substitution wheat flour with cassava flour and tempeh flour influence white bread organoteptic (texture, colour (crumb, crust), taste), size of quality of nutrient protein.