This present study aimed to assess the effect of fermentation temperature and culture concentration on LAB growth, physical and chemical properties of fermenting cow and goat milk. The International Official Analytical Chemistry Association (AOAC) and the Indonesian National Standard (SNI) methods were used to analyze the physical and chemical properties of yogurt. Yogurt was prepared using fermentation temperature (40, 43, 46°C), a combination of Streptococcus thermophilus and Lactobacillus acidophilus strains. (1: 1), culture inoculation (5, 10, 15persent) and fermentation times (8 hours). The results showed that the cultures concentration and temperature have a significant effect on physicochemical properties, and viable amount of fermented milk samples. There were a significant difference (P< 0.05) between all yogurt samples in LAB growth, total solids, pH, viscosity, and there were no significant difference (P< 0.05 between, titeriatble acidity, color and density of all samples. The general results of this present study proved that the ideal state of fermentation of cow and goat milks fermentation were: fermentation 46°C, culture concentration 10, 15%, for 8h. Thus, the benefit from these results are developing physical and chemical properties and sensory characteristics of cow and goat milk yogurt.

Dalam upaya memenuhi zat gizi ibu hamil telah dibuat makanan kudapan biskuit dari ubi kayu yang diperkaya biskuit ubi kayu dengan kandungan zat besi yang tinggi dan sifat sensori terbaik. Penelitian menggunakan 4 (F1), NaFeEDTA (F2), dan konsentrasi meliputi kadar air, kadar Fe, kadar asam lemak bebas, dan angka peroksida. Sedang sifat sensori yaitu tekstur, bau amis, rasa logam (FeSO 4 sebanyak 45 ppm merupakan perlakuan terbaik yang menghasilkan biskuit dengan sifat sensori terbaik dengan tingkat kesukaan 3,1 (agak disukai). Biskuit tersebut memiliki karakteristik yaitu kadar air 6,01±0,54%, kadar Fe 43,69±0,34 ppm bk, kadar asam lemak bebas 1,17±0,02% bk, dan angka peroksida 9,66±0,76 meq O 2 /kg. Karakteristik sensorinya yaitu tekstur agak renyah, bau amis kurang terasa, rasa logam kurang terasa, dan agak disukai.

The research was conducted to explore protein and isoflavone content on soy non germed and soy germed. Soybean “slamet” was rinsed, dipped over night, drained, put in a moist room, and water sprinkled once in a while until germed. The husk of soy and soy germ were removed, and then the soy and soy germ were extracted by NaCl physiologic to become slurry. The slurry pH was arranged to 5.0, centrifugated at 10.000 rpm, and the precipitation was dryed in 70oC to obtain the soy protein and the soy germ protein flour. The levels of protein and isoflavone flour were determined. The result showed that protein content of soy was 36.5%, while protein of soy germ was 42%. The isoflavone of soy protein was 26.7 ppm, consisting of 11.5 ppm genistein, 10.2 ppm daidzein and 5 ppm glicitein, but the soy germ protein was 39.1 ppm, consisting of 14.6 ppm genistein, 16.9 ppm daidzein and 7.6 ppm glicitein. The conclusion is that germed process could increase protein and isoflavone content. The soy protein isoflavone was dominated by genistein and daidzein, while soy germ protein isoflavone was dominated by daidzein and glicitein.

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