Pengaruh Konsentrasi Starter Terhadap Kadar Alkohol, pH, dan Total Asam Tertitrasi (Tat) Whey Kefir

Prastujati, Anis Usfah; Hilmi, Mustofa; Khirzin, Muhammad Habbib

doi:10.25047/jipt.v1i2.893

Cited by 15 publications

(15 citation statements)

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“…This results in higher bacterial activity in breaking down lactose into lactate, resulting in an increase in the total acid number expressed as total lactic acid. [39] showed the results where the highest levels of lactic acid were produced in probiotic yogurt with the addition of the highest prebiotic source. During the fermentation process of goat's milk kefir, banana "Bile" which acts as a natural source of prebiotics will facilitate bacteria that will convert lactose (milk sugar) into lactic acid [40].…”

Section: Total Acid Number (Tan)mentioning

confidence: 99%

The Effect of “Bile” Banana (Musa Paradisiaca) Maturity Level on Microbiological, Chemical and Sensory Quality of Goat’s Milk Kefir

Saloko¹,

Ariyana²,

Khoiroh³

2022

Advances in Biological Sciences Research

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Goat's milk is processed into kefir with the hope of eliminating the smell of "strong, goaty odour" and extending the shelf life of goat's milk. Kefir is a probiotic drink whose growth can be optimized with the addition of prebiotics in the form of "Bile" bananas. This study aimed to determine the effect of the maturity level of "Bile'' bananas on the microbiological, chemical, and sensory quality of goat's milk kefir. This study used a completely randomized design with one factor (difference in the maturity level of "Bile '' bananas : green, yellowish green, yellow, speckled yellow and brown) which repeated 4 times to obtain 20 experimental units. The parameters tested were the degree of acidity (pH), total titrated acid, viscosity, total Lactic Acid Bacteria, viability of Lactic Acid Bacteria and sensory quality including aroma, taste, color and viscosity. The results showed that the maturity level of "Bile" bananas had a significant influenced for all parameters tested. The yellow "Bile" banana maturity level treatment was the best treatment based on pH value 4.37; total acid number 4.68%; viscosity 65,750 cP; Lactic Acid Bacteria growth was 8.48 log CFU / ml and decreased Lactic Acid Bacteria viability 0.47 log CFU / ml as well as sensory properties by scoring and hedonic that can be accepted by the panelists.

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Section: Total Acid Number (Tan)mentioning

confidence: 99%

The Effect of “Bile” Banana (Musa Paradisiaca) Maturity Level on Microbiological, Chemical and Sensory Quality of Goat’s Milk Kefir

Saloko¹,

Ariyana²,

Khoiroh³

2022

Advances in Biological Sciences Research

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“…Dekomposer alamiase terbentuk pada saat proses preparasi gula dengan kristalisasi berulang. Kandungan pada dekomposer alamiase yakni air sebesar 20%, sukrosa 32%, glukosa 14%, fruktosa 16%, abu 8% serta lilin, sterol, phospolid dan kandungan lain sebesar 10% [8].…”

Section: Dekomposer Alamiaseunclassified

Dekomposer Alami Berbahan Limbah Sayur Dengan Penambahan Whey Keju Sebagai Sumber Protein

Anita¹,

Faradila²,

Hendratama³

et al. 2022

ATMOSPHERE

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Timbunan limbah sayuran yang tidak terkendalikan dapat berdampak negatif yang akan memengaruhi berbagai segi kehidupan, baik secara langsung maupun tidak langsung. Banyak penelitian yang menggunakan limbah sayur sebagai bahan baku pembuatan pupuk dengan menambahkan EM4 sebagai sumber mikroorganisme pendegradasi. Penggunaan EM4 sebagai sumber mikroorganisme bisa digantikan dengan mikroorganisme lokal dari campuran limbah sayur kubis, whey keju, molase, bekatul dan air kelapa. Untuk itu dalam penelitian ini digunakan limbah sayuran yaitu kubis, dengan variasi waktu fermentasi dan rasio limbah kubis dan whey keju sebagai decomposer alami dari campuran limbah sayuran dan whey keju ini diproses secara fermentasi sehingga dapat digunakan sebagai sumber mikroorganisme dalam pembuatan pupuk organik cair (POC). Penelitian ini bertujuan untuk mempelajari bagaimana pengaruh waktu fermentasi dan pengaruh rasio dalam proses pembuatan decomposer alami dari limbah sayur kubis dan whey keju. Pada penelitian ini digunakan rasio 30:70; 20:80; 10:90; 0:100 pada campuran whey keju dan limbah sayur kubis (WLs) dengan waktu fermentasi selama 7, 14, 21 hari. Dari hasil analisa kadar Nitrogen diperoleh bahwa hasil tertinggi terdapat pada rasio WLs 20:80 sebesar 1,54 dengan waktu fermentasi 14 hari, sedangkan pada analisa kadar Fosfor diperoleh hasil tertinggi dengan rasio WLs 10:90 sebesar 0,77 pada waktu fermentasi 21 hari serta pada analisa kadar Kalium diperoleh hasil tertinggi dengan rasio WLs 30:70 sebesar 0,41 pada waktu fermentasi 21 hari. Sementara pada hasil analisa identifikasi dan jumlah mikroorganisme menunjukkan bahwa pembuatan larutan decomposer alami dengan waktu fermentasi 7 hari mengandung 1 jenis isolat bakteri asam laktat yaitu Bacillus subtilis serta tidak adanya bakteri patogen seperti E.coli dan salmonella dan didapatkan jumlah koloni mikroorganisme paling sedikit pada variabel WLs 20:80 yaitu sebesar 15 × 104 koloni/100 mL.

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“…Nilai pH merupakan nilai yang menunjukkan derajat keasaman suatu bahan, pH juga berkaitan dengan kadar asam yang terbentuk dan memiliki hubungan terbalik dengan nilai TAT. Semakin tinggi nilai pH maka nilai TAT akan semakin rendah (Prastuaji et al 2018). Hasil penelitian menunjukkan penggunaan pengawet menghasilkan nilai pH semakin tinggi dan nilai TAT menjadi rendah, sedangkan perlakuan kontrol menghasilkan nilai pH yang lebih rendah dan nilai TAT lebih tinggi selama penyimpanan.…”

Section: Nilai Phunclassified

Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris

Herzegovina

Sugiyono²,

Suyatma³

2022

J. Mutu Pangan

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Sliced kebab meat is produced by roasting raw kebab meat to make it easier to distribute at cold temperature. However, its quality could be damaged if it is distributed for long period, so preservative is needed. The study consisted of two phases. The first phase determined the type and concentration of preservatives consisting of potassium sorbate at concentrations of 750, 1000, 1250 ppm, and sodium nitrite at concentrations of 30, 50, and 100 ppm used a completely randomized design. The second phase was carried out to study the stability of sliced kebab meat with the addition of selected preservatives during refrigeration storage (5°C). The results showed that the best treatment was the use of potassium sorbate at 1250 ppm which resulted in the lowest mean total plate count (TPC), mold yeast values, and the highest scores of sensory attributes. The stability could be maintained at refrigeration storage for up to 14 days. On the 14th day, the sliced kebab meat had a pH value of 6.59, aw of 0.70, total acidity of 0.55%, TPC of 2.81 logs CFU/g, the color score of 3.8 (slightly brownish red), the aroma of 4 (typical meaty smell), the taste of 3.8 (slightly the savory), the texture of 3.5 (neutral) and overall of 3.5 (rate as liked).

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Pengaruh Konsentrasi Starter Terhadap Kadar Alkohol, pH, dan Total Asam Tertitrasi (Tat) Whey Kefir

Cited by 15 publications

References 0 publications

The Effect of “Bile” Banana (Musa Paradisiaca) Maturity Level on Microbiological, Chemical and Sensory Quality of Goat’s Milk Kefir

The Effect of “Bile” Banana (Musa Paradisiaca) Maturity Level on Microbiological, Chemical and Sensory Quality of Goat’s Milk Kefir

Dekomposer Alami Berbahan Limbah Sayur Dengan Penambahan Whey Keju Sebagai Sumber Protein

Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris

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