Kajian Analisis Suhu Dan Lama Penyimpanan Terhadap Karakteristik Kadar Alkohol Kefir Susu Sapi

Setiawati, A E; Yunianta, Yunianta

doi:10.21776/ub.jpa.2018.006.04.9

Cited by 7 publications

(5 citation statements)

References 1 publication

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“…After the vacuum drying process, the total lactic acid in powder kefir did not show a significant difference (P>0.05) to the length of aging time. Total acid depends on the supply of nutrients, temperature, time, water and oxygen availability (Setiawati & Yunianta, 2018). However, the lactic acid content during aging complies with SNI standards.…”

Section: Yield Of Goat Milk Kefirmentioning

confidence: 76%

Effect of Aging Time and Vacuum Drying on Proximate Analysis and Amino Acid Levels of Goat Milk Kefir

SANTOSO,

RADIATI,

DAMAYANTI

et al. 2023

INMATEH

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Goat milk kefir has high nutritional value, especially in protein and calcium content and has a low lactose content. Vacuum drying is an alternative to remove the water content in kefir so that it can extend the shelf life because it inhibits bacterial growth. This study determines the effect of aging time and drying time using vacuum drying method on the characteristics and amino acid composition of goat milk kefir (kefir and powder kefir). Fermented goat milk (24 hours) use kefir grains without aging and with aging times of 1, 2, 3, 4 (week). The total titrated acid and fat content were significantly different in kefir, but it is not significantly different in powder kefir. The yield, moisture, ash, protein, fiber, and fat in both kefir and powder kefir did not show significant differences. The best treatment based on the exponential comparison method for both powder kefir and kefir was 3 weeks of aging time. Therefore, the amino acid components in powder kefir and kefir underwent changes. The highest total amino acids in kefir was kefir without aging. The highest amino acid of powder kefir was obtained after 2 weeks of aging time.

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Section: Yield Of Goat Milk Kefirmentioning

confidence: 76%

Effect of Aging Time and Vacuum Drying on Proximate Analysis and Amino Acid Levels of Goat Milk Kefir

SANTOSO,

RADIATI,

DAMAYANTI

et al. 2023

INMATEH

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“…Hal ini mempengaruhi peningkatan sifat kelarutan dalam air. Sementara itu, Setiawati, et al (2018) menyatakan bahwa adanya berbagai varian suhu dapat menyebabkan total gula semakin menurun. hal ini juga didukung oleh (Mallesha, 2010) bahwa perkembangan metabolisme yang terjadi tidak optimum apabila mikroorganisme tidak pada suhu optimum.…”

Section: Pengaruh Perlakuan Terhadap Total Gulaunclassified

Aspek Kimia Dan Nilai Energi Susu Goreng Berbahan Dasar Susu Sapi Dengan Plain Yogurt Sebagai Koagulan

Lay,

Sipahelut,

Riwu

et al. 2024

J. Animacultura

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Susu goreng adalah suatu produk olahan susu tradisional yang berasal dari salah satu kabupaten di Nusa Tenggara Timur yaitu kabupaten Rote Ndao yang berbahan dasar susu kerbau dan gula aren yang dijual di beberapa sentra industri di kecamatan lobalain. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan kombinasi getah pepaya dan plain yogurt sebagai bahan pengasam terhadap aspek kimia dan nilai energi susu goreng berbahan dasar susu sapi. Metode yang digunakan adalah rancangan acak lengkap (RAL) terdiri dari 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari P1: getah pepaya 0,5% + Plain yogurt 1% dari volume susu, P2: getah pepaya 0,5% + Plain yogurt 1,5% dari volume susu, P3: getah pepaya 0,5% + Plain yogurt 2% dari volume susu, P4: getah pepaya 0,5% + Plain yogurt 2,5% dari volume susu. Variabel yang diteliti meliputi, kadar air, protein, lemak, gula, kalsium, laktosa dan kalori. Data yang diperoleh dianalisis menggunakan Analysis Of Variance (ANOVA) dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui pengaruh antara perlakuan. Hasil penelitian menunjukkan bahwa penambahan getah pepaya dan plain yogurt berpengaruh tidak nyata (P>0,05) terhadap Protein, Lemak, Gula, Laktosa dan Kalsium susu goreng, berpengaruh nyata (P<0,05) terhadap Kadar Air susu goreng, serta berpengaruh sangat nyata (P<0,01) terhadap Kalori susu goreng. Disimpulkan bahwa penggunaan getah pepaya dan plain yogurt meningkatkan kadar Air dan Kalori susu goreng seiring dengan meningkatnya level penggunaan plain yogurt.

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“…Total yeast antara perlakuan penyimpanan pada suhu rendah (4 -6℃) hari ke-5 dengan perlakuan penyimpanan hari ke-10 mengalami peningkatan yang cukup signifikan dan terus mengalami peningkatan total yeast hingga penyimpanan hari ke-20. Hasil pengamatan ini sesuai dengan pernyataan Setiawati & Yunianta (2018) yang menyatakan bahwa saat penyimpanan kandungan total khamir (yeast) akan meningkat disebabkan oleh adanya kemampuan khamir untuk memecah substrat gula menjadi lebih sederhana untuk nutrisi pertumbuhannya.…”

Section: Total Yeast Pada Produk Susuunclassified

Karakteristik Mikrobiologi (Total Bakteri, Total Yeast) dan pH Produk Susu Kurma Selama Penyimpanan Suhu Rendah (4-6°C)

Adine,

Wulandari,

Utama

2023

jthp

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Micro, Small, and Medium Enterprises (MSMEs) make the product date milk to increase milk consumption. However, the maximum storage period of the date milk product cannot be known. This study aimed to determine the effect of storage time for date milk products on microbiological characteristics (total bacteria, total yeast) and pH at low temperatures (4 -6℃). This research was conducted using an experimental method using a completely randomized design (CRD) with 4 treatments based on storage time consisting of the 5 th day of storage, 10 th day of storage, 15 th day of storage and 20 th day of storage. The research data were analyzed using variance followed by an orthogonal polynomial test. The results showed that the storage time of the product dates milk at low temperature (4 -6℃) for 20 days showed a different total bacteria by following the cubic regression pattern in the equation y = 0.165x 3 -1.525x 2 + 4.328x + 2.524; different yeast totals with a cubic regression pattern in the equation y = 0.1826x 3 -1.6219x 2 + 4.7425x + 1.6895; and a different pH by following the cubic regression pattern in the equation y = -0.044x 3 + 0.368x 2 -1.0303x + 7.376. The maximum product storage time up to the 5 th day of storage at low temperatures (4 -6℃

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Kajian Analisis Suhu Dan Lama Penyimpanan Terhadap Karakteristik Kadar Alkohol Kefir Susu Sapi

Cited by 7 publications

References 1 publication

Effect of Aging Time and Vacuum Drying on Proximate Analysis and Amino Acid Levels of Goat Milk Kefir

Effect of Aging Time and Vacuum Drying on Proximate Analysis and Amino Acid Levels of Goat Milk Kefir

Aspek Kimia Dan Nilai Energi Susu Goreng Berbahan Dasar Susu Sapi Dengan Plain Yogurt Sebagai Koagulan

Karakteristik Mikrobiologi (Total Bakteri, Total Yeast) dan pH Produk Susu Kurma Selama Penyimpanan Suhu Rendah (4-6°C)

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