Penentuan Umur Simpan Yoghurt Sinbiotik Dengan Penambahan Tepung Gembolo Modifikasi Fisik

Ihsan, Rizqy Zainul; Cakrawati, Dewi; Handayani, Mustika Nuramalia; Handayani, Sri

doi:10.17509/edufortech.v2i1.6168

Cited by 8 publications

(9 citation statements)

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“…Jika dilakukan penyimpanan suhu ruang, maka aktivitas bakteri asam laktat tidak terhambat, sehingga jumlah bakteri yang dihasilkan juga meningkat hingga beberapa waktu tertentu. Suhu yang optimal mampu mempengaruhi bakteri asam laktat untuk beraktivitas mengubah laktosa menjadi asam laktat dengan baik, maka total asam laktat meningkat dengan cepat (Ihsan, 2017). Tabel 3 merupakan hasil penyimpanan susu pada suhu kulkas (4°C) selama 5 jam dan didapatkan susu masih memiliki kadar nilai kandungan BAL yang baik.…”

Section: Pengaruh Suhu Penyimpanan Terhadap Kadar Asam Laktat (Bal) P...unclassified

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The Effect of Temperature and Storage of Cow's Milk Water on Lactic Acid Levels

Nailufar¹

2022

JKT

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Introduction: Fresh milk is a food that is very high in nutritional value. Cow's milk contains lactose and organic salts secreted by the mammary glands and contains bifidus factor which functions for the growth of Lactobacillus bifidus bacteria which can inhibit pathogenic bacteria. The more lactic acid bacteria in cow's milk, the lower the pH of cow's milk because it produces lactic acid. So that the growth of destructive bacteria and pathogens will be inhibited, so it is possible that an increase in the number of bacteria can provide good durability in cow's milk. Method: This quantitative study aims to determine the effect of temperature and storage time on lactic acid levels in cow's milk. The subject of this research is the milk of dairy cows in the Yogyakarta City farm. The sampling technique that will be used is purposive sampling. The instrument used to measure the levels of lactic acid in cow's milk is a set of titration tools. Analysis of the data used is the calculation of lactic acid levels using the acid-base titration formula. Results: The results of the calculation of the entire sample range from 0.1800 to 0.1890, so that a maximum reference value of 0.2% is obtained. The calculation results for all samples range from 0.1710 to 0.1962, so that a maximum reference value of 0.2% is good. This value can be said that the length of storage of cow's milk for 5 hours at a refrigerator temperature still has a good value for the number of lactic acid bacteria. Conclusion: The effect of temperature before storage on lactic acid levels in cow's milk still has good quantity and quality. The effect of storage time for cow's milk within 5 hours also still has the value and quality of lactic acid levels.

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Section: Pengaruh Suhu Penyimpanan Terhadap Kadar Asam Laktat (Bal) P...unclassified

“…Semakin tinggi kadar laktosa maka semakin cepat pertumbuhan bakteri asam laktat (Ayuti, 2016). Namun, jika dilakukan penyimpanan pada suhu yang semakin rendah, maka aktivitas bakteri untuk mengubah laktosa menjadi asam laktat akan terhambat (Ihsan, 2017).…”

Section: Pengaruh Suhu Penyimpanan Terhadap Kadar Asam Laktat (Bal) P...unclassified

The Effect of Temperature and Storage of Cow's Milk Water on Lactic Acid Levels

Nailufar¹

2022

JKT

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“…Setiap produk pangan akan mengalami perubahan selama penyimpanan (Ihsan et al, 2017). Merujuk pada penelitian (Kumalasari et al, 2018) mi jagung-singkong mengalami penurunan mutu selama penyimpanan, yaitu mengalami peningkatan asam lemak bebas (0,029%-0,038%), penurunan kadar air (0,05%-0,23%) dan penurunan tingkat penerimaan panelis terhadap warna, rasa, dan aroma.…”

Section: Pendahuluanunclassified

Pendugaan umur simpan mi kering dari tepung komposit (jagung-singkong) menggunakan metode akselerasi arrhenius

Kumalasari

Desnilasari²,

Wadhesnuriba

et al. 2022

JLI Padang

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Penelitian pembuatan mi jagung kering untuk diversifikasi produk non gandum telah dilakukan. Penelitian ini bertujuan untuk mengkaji perubahan mutu (organoleptik, kimia dan mikrobiologis) pada produk mi jagung selama penyimpanan dan mendapatkan pendugaan umur simpan produk mi jagung dengan metode Arrhenius. Produk disimpan pada suhu 8 o C, 28 o C, 38 o C, dan 48 o C selama 8 minggu dan diamati perubahan mutunya. Parameter mutu yang diamati adalah kadar FFA, kadar air, total mikroba, warna, rasa, dan aroma tengik. Umur simpan diduga menggunakan metode Arrhenius. Hasil penelitian menunjukkan mi jagung kering mengalami penurunan mutu selama 8 minggu yang ditandai dengan meningkatnya asam lemak bebas dan aroma tengik serta menurunnya warna dan rasa. Tetapi mi jagung kering relatif stabil selama penyimpanan berdasarkan parameter kadar air dan total mikroba. Pada suhu penyimpanan 28 o C berdasarkan parameter kritis sensoris rasa. (nilai Ea = 593,75 kal/mol), yaitu 10,66 minggu. Suhu penyimpanan untuk mi jagung kering yang direkomendasikan adalah 28 o C -38 o C.

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“…Tepung Talas Beneng Yogurt Sinbiotik (Kusumasari & Pamela, 2019) Tepung Umbi Uwi Salami (Triasih et al, 2020) Tepung Umbi Gembolo Yogurt Sinbiotik (Ihsan et al, 2017) Tepung Talas Termodifikasi Yogurt Sinbiotik (Setiarto et al, 2017) Tepung Umbi Gembili Yogurt Sinbiotik (Bahtiar et al, 2020) Tepung Umbi Uwi Kuning Biomilk Sinbiotik (Yelnetty & Tamasoleng, 2019) Vol…”

Section: Jenis Aplikasimentioning

confidence: 99%

Short Review of Oligosaccharides Application from Local Indonesian Tubers as Prebiotic

Riyanto

Nafisah

2022

JFAP

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The application of prebiotics in processed food and feed has been widely carried out as an effort to improve the health level of humans and livestock. This literature review aims to provide an overview of the development of the use of local Indonesian tubers and their oligosaccharide content for prebiotic applications in food and feed. The results showed that local Indonesian tubers contain oligosaccharides among groups such as inulin, raffinose, glucomannan, and lactulose. Its applications in food processing include synbiotic yogurt and salami. While its prebiotic properties can also be applied as animal feed.

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Penentuan Umur Simpan Yoghurt Sinbiotik Dengan Penambahan Tepung Gembolo Modifikasi Fisik

Cited by 8 publications

References 0 publications

The Effect of Temperature and Storage of Cow's Milk Water on Lactic Acid Levels

The Effect of Temperature and Storage of Cow's Milk Water on Lactic Acid Levels

Pendugaan umur simpan mi kering dari tepung komposit (jagung-singkong) menggunakan metode akselerasi arrhenius

Short Review of Oligosaccharides Application from Local Indonesian Tubers as Prebiotic

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