Effect of fermentation temperature and culture concentration on microbial and physicochemical properties of cow and goat milk yogurt

Ibrahim, Ibrahim Aldaw; Naufalin, Rifda; Erminawati,; Dwiyanti, Hidayah

doi:10.1088/1755-1315/406/1/012009

Cited by 17 publications

(10 citation statements)

References 6 publications

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“…There was a considerable variation in pH, TA, and TSS over time. The increase in lactic acid generation by lactic acid bacteria causes a decrease in pH and an increase in TA [15].…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Development and quality evaluation of oat (<em>Avena sativa</em>) incorporated drinking yogurt

Malki

Pamunuwa

Wijesinghe

2022

J. Sc.

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Oat (Avena sativa) is a healthy cereal that is high in fiber and minerals. This research aimed to develop an oat powder incorporated drinking yogurt. 0.25, 0.50, and 1.0 g of oat powder per 100 ml of milk were selected as concentrations. Gelatin was not included due to the stabilizing ability of oat powder. To evaluate consumer preference and proximate analysis, oat concentration selected from a sensory evaluation was compared to a commercial drinking yogurt. For a period of 21 days, physicochemical (pH, Titratable acidity, and Total soluble solids) properties and microbiological quality were examined. The data was statistically analyzed using SSPS and SAS at a significance level of P<0.05. The most consumer-preferred oat concentration was 0.5 g oat powder per 100 ml of milk, with sensory properties identical to commercial drinking yogurt. The fat (3.43), protein (3.30), solids non-fat (26.08), and fiber (0.05) contents of the selected oat concentration were significantly higher than those of the commercial drinking yogurt. According to the yeast and mold count, oat drinking yogurt had a shelf life of 14 days after manufacturing. In conclusion, oat powder including drinking yogurt can be developed with better sensory properties which is competitive with commercial drinking yogurt.

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“…There was a considerable variation in pH, TA, and TSS over time. The increase in lactic acid generation by lactic acid bacteria causes a decrease in pH and an increase in TA [15].…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Development and quality evaluation of oat (<em>Avena sativa</em>) incorporated drinking yogurt

Malki

Pamunuwa

Wijesinghe

2022

J. Sc.

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“…There is a significant difference in variation of pH, TA, and TSS with time. The reduction of pH value and increment of TA is due to the increment of lactic acid production by lactic acid bacteria (Ibrahim et al, 2019). Titratable acidity (TA) and pH values are in the acceptable range for 21 days (SLS 824, 1989).…”

Section: Physicochemical Parametersmentioning

confidence: 99%

Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt

Malki¹,

Pamunuwa²,

Wijesinghe³

2021

Afr. J. Food Sci.

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Oat (Avena sativa) is a cereal rich in fiber and nutrients necessary for good health. This study was conducted to develop oat flakes incorporated yogurt. Oat flake concentrations were used at 2.5, 3.75, and 5 g of oats per 100 ml of milk. The selected oat concentration from a sensory evaluation was compared with a commercial yogurt for consumer preference and proximate analysis. The shelf life of the selected yogurt sample was determined by measuring total soluble solids, pH, titratable acidity, and the rate of syneresis. The microbiological assessment was carried out by the total plate count method and yeast and mold count for 21 days. Statistical analysis of data was done using SSPS and SAS at p<0.05 significance level. Most consumer preferable oat concentration was 3.75 g oats per 100 ml of milk, and its sensory parameters were similar to the commercial yogurt. The selected oat concentration showed significantly higher values for fat, protein, solids non-fat, and fiber contents than the commercial yogurt. The shelf life of oat yogurt was 14 days from the production according to the yeast and mould count. In summary, oat flakes incorporated set yogurt can be developed with a reasonable shelf life, better sensory attributes, and higher nutrient content than the commercial yogurt.

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“…bulgaricus dan Streptococcusthermophilus dalam media susu 2 strain ini menjalin hubungan simbiosis dalam susu dan melakukan reaksi biokimia yang berujung pada penurunan pH dan pembentukan tekstur semi padat serta rasa yogurt yang khas (Wu, et al, 2017 Kuntoro (2017) didapatkan populasi kultur starter yoghurt (S. thermophiles dan L. bulgaricus) dan bakteri probiotik L. acidophilus berada pada range populasi 10 9 CFU / mL, dengan nilai pH rata-rata 4 dan total asam yang dititrasi sebesar 1.743%. Semakin lama fermentasi kualitas yoghurt semakin kental maka terjadi perubahan tekstur dan rasa yaitu tekstur menjadi kental (Ibrahim, et al, 2019), perubahan tekstur ini terjadi karena penurunan pH sehingga yoghurt menjadi kental atau semi padat dan rasa berubah menjadi asam. Menurut Chen, et al, (2017) yang mempengaruhi aroma dan rasa yoghurt adalah bakteri asam laktat (BAL) termasuk glikolisis, proteolisis, dan lipolisis.…”

Section: Hasil Praktek Pembuatan Yoghurt Melalui Fermentasiunclassified

Pelatihan Pembuatan Yoghurt Dalam Meningkatkan Pengetahuan dan Motivasi Bisnis Pada Ibu-ibu Rumah Tangga

Komala

Wiedarti

2021

Sasambo

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The purpose of this service program is provide information and assistance in making yogurt for housewives and provide information about the benefits of yogurt when consumedas well as for business purposes. This activity was carried out on 10 cadres, Partners of the household industry community group of Perum Dramaga Pratama Rt 06, Cibadak Village, Ciampea District, Bogor Regency. The training method of making yogurt by means of a starter is added to milk and fermentated at 37oC by the cadres. The evaluation of making yogurt is carried out after 2 days of training to wait for the fermentation process that occurs on the milk base and to determine the success of the program, and after 1 month of implementation to find out the increase in knowledge of the cadres. The results of this activity indicate that the cadre of housewives can make yogurt from milk with a variety of flavors. This training activity is in accordance with the needs of the community, with a relatively sufficient program implementation time according to the needs. Conclusion there is an increase in the knowledge and skills of housewives in Cibadak Village, Sukamakmur District, Bogor Regency in making yogurt 80%. This activity is an achievement for the cadres to increase the skills of a family business venture 20%. Tujuan dari program pengabdian ini adalah untuk memberikan informasi dan pendampingan dalam pembuatan yogurt untuk ibu rumah tangga serta memberikan informasi tentang manfaat yogurt saat dikonsumsi serta untuk tujuan bisnis. Kegiatan ini dilakukan pada 10 kader, Mitra Kelompok masyarakat industri rumah tangga Perum dramaga Pratama Rt 06, Desa Cibadak, Kecamatan Ciampea, Kabupaten Bogor. Metode pelatihan membuat yogurt dengan cara starter ditambahkan ke susu untuk difermentasi oleh para kader. Evaluasi pembuatan yogurt dilakukan setelah 2 hari pelatihan untuk menunggu proses fermentasi yang terjadi pada basis susu dan untuk mengetahui keberhasilan program, serta setelah 1 bulan pelaksanaan untuk mengetahui peningkatan pengetahuan para kader. Hasil kegiatan ini menunjukkan bahwa kader ibu rumah tangga dapat membuat yogurt dari susu dengan berbagai macam rasa. Kegiatan pelatihan ini sesuai dengan kebutuhan masyarakat, dengan waktu pelaksanaan program yang relatif cukup sesuai dengan kebutuhan. Sebagian kader telah mampu mengembangkannya untuk bisnis keluarga. Kesimpulan adanya peningkatan pengetahuan dan ketrampilan Ibu-ibu rumah tangga di Desa Cibadak Kecamatan Ciampea, kabupaten Bogor dalam membuat yoghurt 80 %. Kegiatan ini merupakan prestasi bagi para kader dapat meningkatkan ketrampilan usaha bisnis keluarga20%.AbstractThe purpose of this service program is provide information and assistance in making yogurt for housewives and provide information about the benefits of yogurt when consumedas well as for business purposes. This activity was carried out on 10 cadres, Partners of the household industry community group of Perum Dramaga Pratama Rt 06, Cibadak Village, Ciampea District, Bogor Regency. The training method of making yogurt by means of a starter is added to milk and fermentated at 37oC by the cadres. The evaluation of making yogurt is carried out after 2 days of training to wait for the fermentation process that occurs on the milk base and to determine the success of the program, and after 1 month of implementation to find out the increase in knowledge of the cadres. The results of this activity indicate that the cadre of housewives can make yogurt from milk with a variety of flavors. This training activity is in accordance with the needs of the community, with a relatively sufficient program implementation time according to the needs. Conclusion there is an increase in the knowledge and skills of housewives in Cibadak Village, Sukamakmur District, Bogor Regency in making yogurt 80%. This activity is an achievement for the cadres to increase the skills of a family business venture 20%.

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Effect of fermentation temperature and culture concentration on microbial and physicochemical properties of cow and goat milk yogurt

Cited by 17 publications

References 6 publications

Development and quality evaluation of oat (<em>Avena sativa</em>) incorporated drinking yogurt

Development and quality evaluation of oat (<em>Avena sativa</em>) incorporated drinking yogurt

Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt

Pelatihan Pembuatan Yoghurt Dalam Meningkatkan Pengetahuan dan Motivasi Bisnis Pada Ibu-ibu Rumah Tangga

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