Fermented milk quality is strongly influenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to variations and fluctuations in temperature and storage will accelerate damage fermented milk. The research aimed to study the effect of temperature and different storage length of fermented milk on the growth of L. casei and characteristics of fermented milk. The study used completely randomized design (CRD) with factorial pattern which are consisted of two factors. Factor A (storage temperature) they were a 1 =4-10 ⁰ C, a 2 =10-16 ⁰ C. Factor B (storage time) they were b 1 =0 days,

Penelitian ini bertujuan untuk mengetahui manfaat kembang telang (Clitoris ternatea) pada fermentasi kefir susu kambing sebagai antioksidan dan antibakteri penyebab jerawat, Proponibacterium acnes. Kembang telang yang digunakan dikeringkan dengan menggunakan oven pada suhu 50 °C selama delapan jam dan selanjutkan dilakukan perendaman di dalam larutan etanol 97% dengan metode maserasi diulang sebanyak tiga kali. Hasil maserasi diektraksi dan dianalisis kandungan fitokimia serta aktivitas antioksidan. Perlakuan kefir susu kambing dengan penambahan ekstrak etanol kembang telang, diamati nilai antioksidan dan antibakteri. Penelitian ini menggunakan Rancangan Split Plot Design yang terdiri dari dua faktor. Faktor A, ekstrak kembang telang (2,5% dan 5%), Faktor B, penambahan kefir (2,5%, 5%, dan 7,5%), sehingga terdapat enam kombinasi perlakuan yang masing-masing terdiri dari tiga ulangan, sehingga diperoleh 18 unit satuan percobaan pada penelitian ini. Berdasarkan hasil penelitian diperoleh komponen fitokimia dari kembang telang terdiri dari alkaloid, saponin, flavonoid, terpenoid, steroid, Tannin. Komponen fitokimia yang diperoleh memperlihatkan potensi kembang telang sebagai antibakteri dan antioksidan. Kandungan aktivitas antioksidan pada kembang telang termasuk dalam kategori kuat sebanyak 97%. Nilai antioksidan tertinggi dari penggunaan 2,5% ekstrak etanol kembang telang dan 2,5% persen kefir sebesar 73%. Nilai antibakteri berkisar antara 8,17 mm-9,50 mm dan digolongkan kategori penghambatan yang kuat > 6 mm. Nilai antibakteri tertinggi diperoleh dari penambahan 2,5% ekstrak etanol kembang telang dan 5% persen kefir. Simpulan dari penelitian ini, penambahan kembang telang pada kefir susu kambing berpotensi sebagai antioksidan dan antibakteri P. acnes.

This study was conducted to determine the effect of honey addition on the kefir qualities as therapeutic drink. A completely factorial randomized design with two factors was used in this study. The first factor is the starter concentration (7.5 and 15%), and the second factor is the honey concentration (0, 4 and 8%) on kefir, with each treatment was done 3 times. The observed parameters were kefir pH, protein content, total microbial, antibacterial and antioxidant levels. The results showed that the usage of honey had a very significant effect (P <0.01) on the kefir pH and protein content, but did not affect the total microbial, antibacterial and antioxidant activity. Furthermore, the combination of 15% starters and 4% honey significantly (P <0.01) increase the protein content and antioxidant activity. Honey addition as much as 4 and 8% was able to increase the kefir pH value in the range of 3.60 to 3.77 with starter concentration at 7.5 and 15%. The antioxidant activity was increased at the combination of 15% starters and 4% honey, while the total microbial was increased at all of the honey addition levels. Moreover, kefir showed an antibacterial activity against Escherichia coli and Staphylococcus aureus in all treatments. In conclusion, 4% honey addition has the potential to improve the kefir quality and enhance its characteristics as therapeutic drink with 15% starters concentration.

Research was carried out to study the effect of antimicrobial activity of yeast found in dadih. Yeasts chosen were isolated from dadih (traditionally buffalo milk fermentation). The objective is to know the ability of yeast to inhibit the growth of pathogenic bacteria in milk. They were Candida curiosa, Brettanomyces custersii, and Kluyveromices lactis. Kluy. lactis has strong antimicrobial on Bacillus subtilis with zone of inhibition ± 5mm, C. curiosa on E.coli (5mm) and C. curiosa and Brett. custersii also have strong antimicrobial on S. aureus consecutively 5,75 and 7 mm. As a conclusion the result showed that all of three yeasts selected have capability to stop the growth of pathogenic bacteria of buffalo milk origin in five days.

(Nutritive value of  dadih added with yeast of dadih origin)ABSTRACT. Dadih is traditionally fermented buffalo milk product which is along with lactic acid bacteria (LAB), a diversity of yeast species involved in fermentation process. The existence of yeast in dadih gives positive contribution either in aroma or their role in securing a good product. There were three different dadih origin yeasts involved in this experiment  (Candida curiosa, Brettanomyces custersii and Kluyveromyces lactis.) The objective of this research is   to study more about growth and yeasts role  on dadih fermentation in order to find positive value of yeast to keep  nutritive value of dadih. Completely Randomized Designed used with four treatments. The treatments given was percentage of combined yeast culture which were P0 (buffalo milk + LAB), P1 (buffalo milk + LAB + 0,5% yeast culture), P2 (buffalo milk + LAB + 1,0% yeast culture), and P3 (buffalo milk + LAB + 1,5% yeast culture), by seven replication. The difference effect between treatment was tested by using Duncan’s Multiple Range Test. The Results showed that addition of yeast culture in dadih effect the pH, total of microorganism, degree of  lactic acid, protein and dadih fat significantly. Overall dadih  added with 1% yeast culture (P2) increase 14% degree of protein and decrease 2,7% degree of dadih fat.