Development of traditional food including dadih to be commercial fermented milk was needed to achieve efficiency and effective of products. Dadih with natural starter needs to be changed with ABSTRAKDadih merupakan produk susu fermentasi pengembangan makanan tradisional menjadi produk komersial yang efisien dan efektif. Dadih menggunakan starter natural dan saat ini starter yang digunakan diisolasi ditingkatkan untuk diproduksi secara komersial. Penelitian ini bertujuan untuk mengevaluasi Lactic Acid Bacteria (LAB) yang diisolasi dari dadih. Bahan yang digunakan untuk penelitian ini adalah LAB yang diisolasi dari dadih. Dalam percobaan ini menggunakan, starter 21, starter 25, starter 29, dan starter 41 kemudian dianalisa tentang kadar air, kadar abu, kadar lemak, sineresis, dan viskositas. Percobaan dilakukan dengan tiga ulangan. Data dianalisis menggunakan analisi ragam (Anova) dengan Uji Jarak Berganda Duncan (DMRT) jika ada perbedaan yang. Hasil penelitian menunjukkan bahwa starter yang diisolasi dari dadih yang berbeda memberikan pengaruh terhadap kadar air, kadar abu, kadar lemak, sineresis, dan viskositas. Dapat disimpulkan bahwa starter 11 dan 41 adalah starter terbaik yang dapat diterapkan dalam sineresis berbasis susu kambing fermentasi dan memiliki viskositas yang lebih tinggi. Namun berdasarkan kualitas kimia, starter 11 adalah starter terbaik dengan kandungan air yang lebih rendah dan kandungan abu yang lebih tinggi.

The problem that often comes by farmers is a shortage of feed in the dry season; one of the technologies that can be used is silage. Carrot straw (CRS) can be used as a silage material because of its abundance and nutritional value, which is good for the livestock. The purpose of this study is to know about the differences in the provision of feed additives, i.e., Lactobacillus casei-A, Lactobacillus plantarum, and Lactobacillus casei-B of the composition of CRS  silage. Making silage by means of CRS was weighed, CRS was placed on a tray and added with feed additives based on experimental treatment, CRS was mixed thoroughly, stored, and closed in a laboratory-scale silo then placed at 26-28oC. CRS was given with three different feed additive treatments: CRS + 0.01% Lactobacillus casei-A, CRS + 0.01% Lactobacillus plantarum, CRS + 0.01% Lactobacillus casei-B. Ensiling was carried out for 21 days in four replications for each treatment, and each replication was made in duplicate. Statistical analysis after the data was obtained was using the SAS University application specification 4.0 red hat (64-bit) with code, and the difference between the treatment means (P<0.01) was determined using Duncan’s Multiple Range Test (DMRT). This study resulted that the different types of use of lactic acid bacteria had a significant effect (P<0.01) on organic matter content (OM), crude fiber content (CF), extract ether content (EE), nitrogen-free extract (NFE), neutral detergent fiber (NDF) and acid detergent fiber (ADF). This study concludes that the difference in the provision of feed additives affects the chemical composition of carrot straw silage. To sum up, Lactobacillus casei-A has a good value on NFE while Lactobacillus casei-B has a good value on OM, CF, EE, NDF, and ADF.

Aluminum is the most often used metal in modern industry and has a long history of use. This material has several advantages and downsides. Among the drawbacks are some aluminum alloys that cannot survive the corrosion rate produced by the environment. To address these problems, numerous procedures are used, one of which being anodizing. The goal of this procedure is to oxidize the metal surface, forming a coating of aluminum oxide that will protect it from the damaging impacts of the environment. As a result, the coating method is used. Stearic acid and lauric acid were employed in the coating procedure in this investigation. Stearic acid and lauric acid were employed in the coating procedure in this investigation. By performing the anodizing process first, then the coating process, the hydrophobicity properties of the many variations employed may be determined by examining the contact angle generated by the droplet outcomes. Untreated sample with a contact angle of 65° were found to have hydrophilic qualities, while the anodizing treatment had a contact angle close to 0°, and the anodizing process with stearic acid and lauric acid coating had contact angles of 117° and 130°, respectively. A sliding angle was also achieved for each treatment applied to the test sample, with the anodizing process obtaining a sliding angle of 59°, the anodizing process with stearic acid coating obtaining a sliding angle of 38°, and the coating with lauric acid obtaining a sliding angle of 28°. The coating utilizing stearic acid and lauric acid has strong hydrophobicity due to its superhydrophobic nature, which may resist the entry of water on the aluminum basis, according to the various treatments performed.

Sausage is one type of processed chicken meat wrapped in a sleeve. Chicken sausage is a food that is in great demand by modern society, especially during the Covid-19 pandemic season because it is practical, affordable, cheap, durable, and can be found anywhere. Based on its population, the Kediri city is the third largest city in East Java. During the pandemic and after the pandemic, chicken sausage was one of the products that experienced an increase. The purpose of this study was to examine the organoleptic quality of chicken sausages in the Kediri city. The research was conducted in October-December 2020 at Universitas Brawijaya Kediri on five different samples chicken sausage. The composition of the sample was recorded and the organoleptic quality was analyzed by 50 semi-trained panelists. The results of the organoleptic test showed that the different types of chicken sausage had highly significant difference (p<0.01) on the color, texture, aroma, chicken sausage taste, juiciness, ease of biting, ease of chewing, and hedonic chicken scale. Chicken sausage that has the best organoleptic score is sausage brand number 2 with the highest score on texture, aroma, chicken sausage taste, juiciness, ease of biting, ease of chewing, and hedonic chicken sausage, while the assessment of color, panelists prefer brand number 3.  The conclusion of this study is brand 2 which is a sausage brand “Bernardi” has the best acceptance by consumers because this sausage is made from premium ingredients and paprika oleoresin with a natural taste.

The purpose of this study was to determine the quality of dadih with bamboo in Taiwan, namely Thorny bamboo (Bambusa stenostachya Hackel) with different incubation times. The materials used are bamboo tubes, banana leaves and Alpine goat's milk from the National Pingtung University of Science and Technology (NPUST) Taiwan. Dadih is made by pasteurizing goat's milk at a temperature of 65oC for 30 minutes, allowed to stand until a temperature of 30oC, the milk is poured into a bamboo tube and covered with banana leaves, then fermented in an incubator at 37oC with time variations (0, 24, 30, 36, 42, and 48 hours). The results showed that the difference in incubation time significantly (p<0.05) on pH, total acidity, syneresis, and general characteristics of dadih. The conclusion of this study is 24-hours incubation is the best time to make dadih because the taste is similar to dadih in West Sumatra.