Nilai Nutrisi Dadih yang ditambahkan Khamir Asal Dadih

Abstract

(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.

The Effect of Molasses Concentration on the Growth of Yeast Saccharomyces Cereviceae in Making Single Cell Proteins the Effect of the concentrate on of Waste Molasses on the Growth of Yeast Saccharomyces Cereviceae in the Making of Single Cell Proteins

“…Nutrisi yangi cukup pada khamiri bergantung padai komposisi makanan tempat khamir itu tumbuh. Khamir S. cereviceae memiliki kemampuani untuk metabolisme lemak, karbohidrat dan protein (Yurliasni, 2013). Menurut Reni P (2008) Molase kaya akan kandungan gula yang masih dapat dimanfaatkan sebagai nutrisi untuk pertumbuhan mikroorganisme.…”

ACE Aktivitas Inhibitor Angiotension Converting Enzyme (ACE) Fraksi Protein Susu Kerbau (Bubalus bubalis) Fermentasi

“…Data ini menunjukkan bahwa terdapat korelasi positif antara aktivitas ACE inhibitor dengan kada protein terlarut. Menurut Yurliasni penambahan kultur khamir 1% sebagai kultur sekunder terhadap nilai nutrisi dadih mampu meningkatkan kadar protein sebesar 14% (48) .…”

“…Fermentasi selama 1 dan 2 hari menghasilkan penghambatan ACE sebesar 87,52 dan 72,75%, namun untuk fermentasi selama 3 hari terjadi penurunan aktivitas penghambatan ACE, dimana besar penghambatan sebesar 69,35%, nilai ini diperkirakan enzim proteolitik bekerja tidak optimal pada fermentasi selama 3 hari. Besarnya aktivitas penghambatan ACE dari susu sapi yang difermentasi dengan BAL selama 24 jam adalah 87,6% dan 87,8% masing-masing tanpa pengaturan pH dan dengan pengaturan pH (48) . Beberapa dekade terakhir terjadi peningkatan perhatian dan minat terhadap makanan olahan susu untuk mencegah penyakit hipertensi.…”