Inkubator Produksi Yoghurt Skala Rumah Tangga Untuk Perbaikan Proses Produksi Di Kabupaten Kuningan

Abstract

The quality of yoghurt produced in District of Cipari, Cigugur Kuningan Regency failed to meet the required standard despite the fact that socialization of yoghurt GMP program, facilitation and delivery of inkubator for yoghurt production had been implemented. Therefore, this study reported the performance of the incubators which had been produced and granted to two cooperatives in the District of Cipari, Kuningan, namely Laras Ati and Lembah Kamoning. The method used was to directly test the incubators for the production of yoghurt in a laboratory Institut Teknologi Indonesia and in Kuningan. Five litres of cow's milk that had been heated to a temperature of 90° C for 15 minutes and cooled down to a temperature of 40° C were directly inoculated with a 10% volume of fresh commercial yoghurt starter, culture consisting of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium. The measured parameters were incubator temperature stability, product's pH value, total acid and organoleptic of product. The results showed that the performance of the two incubators were in good condition. It was proved by stable temperature in the range of 44.1±0.6°C during evaluation within 7 hours of incubation. During fermentation, pH of the product has decreased and reached a pH value of 4.6 ± 0:02 within 7 hours of incubation, total acid reached 0.84±0.052%. The organoleptic product of yoghurt showed the percentage of product acceptance reached 85%, 83%, 86% and 82% in colour/appearance, texture, odour/flavour and taste respectively. The two delivered incubators met the required standard, thereby making the household-scale production process of yoghurt safe for public consumption. Yoghurt ready for sale and kept at the room temperature remains fresh and does not suffer damage because the packaging is not inflated as before.Yoghurt that is ready to be sold and even kept at room temperature remains fresh and does not suffer damage ie. the packaging is not inflated as before.

Design and Examination of Yogurt Maker Machine with Sensor Temperature DS18B20

“…However, the decrease in temperature observed every hour and day is suspected to be due to several factors such as insufficient heater power (only 100 watts), occasionally unstable electrical power, and the presence of some open gaps in the yogurt maker device, resulting in uneven distribution of heat. These results differ significantly from the yogurt incubator device made by Amar et al (2018), where the yogurt incubator device performed very well due to the use of a heater with a power of up to 1000 watts and the incubator room temperature being able to reach a maximum temperature of 44±1 ℃ within 7 h. Additionally, the yogurt incubator chamber was tightly sealed, and the electrical flow during incubation was stable. The results of the yogurt maker's response to various temperature ranges are shown in Figure 5.…”

“…Maintaining a stable temperature throughout the fermentation process is crucial in yogurt making. Large temperature variations can affect bacterial growth, potentially leading to products with deviating characteristics (Amar et al, 2018). However, the total LAB requirements by the CODEX standard (CAC, 2003), which is a minimum of 10 7 CFU/g, generally are not met in commercial yogurts marketed around the city of Banda Aceh.…”

Peningkatan Marketing Capability Umkm Kacang Sangrai Di Kampung Ekowisata Keranggan Tangerang Selatan

“…Alat yang diperlukan antara lain berupa hp pribadi untuk membuat content, dilakukan upgrade PC untuk membuat branding melalui logo dan tagline, membuat distribusi chanel melalui pembuatan e-commerce shopee, perbaikan kualitas pengemasan agar memberikan nilai tambah pada pemasaran. Seperti yang telah dijelaskan sebelumnya bahwa Kegiatan Abdimas ini merupakan kegiatan lanjutan dari hasi penelitian teknologi, kemudian diperkenalkan dan disosialisasikan ke masyarakat sekitar kampus ITI untuk diaplikasikan kepada pengrajin (Pilinkus &Boguslauskus ,2005 dalamAmar et al, 2018).…”