The effect of starter dosage and fermentation time on pH and lactic acid production

Lengkey, H. A. W.; Balia, Roostita L.

doi:10.2298/bah1402339l

Cited by 18 publications

(16 citation statements)

References 12 publications

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“…This is due to the decreasing pH value caused by the increased number of lactic acids produced from the conversion of lactose into lactic acid. Lengkey & Balia (2014) suggested that the best kefir could be produced by the addition of 10% kefir grain with 16 hours incubation period and the acidity of 1.476%.…”

Section: Percentage Of Lactic Acid In Goat-milk Kefirmentioning

confidence: 99%

“…Purnomo & Muslimin (2012) found the best kefir with an addition of 7% kefir grain with 24 hours incubation, producing a pH of 4.63 and 0.73% lactic acid percentage, 0.92% ethanol, and the best goat-milk kefir with the addition of 7% kefir grain for 24 hours incubation time. The characteristics of kefir depend on the duration of fermentation (Lengkey & Balia, 2014), the medium used (Lengkey, 2002), fermentation temperature (Setyawardani et al, 2014), and the ratio of kefir grain with milk (Agustina et al, 2013); (Lengkey et al, 2013). Sulmiyati et al (2018 b ) reported the type of bacteria, temperature, duration of fermentation, and the type of milk were used as the parameters to characterize kefir.…”

Section: Introductionmentioning

confidence: 99%

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The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Sulmiyati

Said

Fahrodi

et al. 2019

Trop. Anim. Sci. J.

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Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain microorganisms, and the incubation period. The characteristics of goat-milk kefir with the addition of different amounts of kefir grain were studied by measuring pH value, ethanol content, and percentage of lactic acid. The experimental design was a completely randomized design (RCD) with three treatments and five replications. The treatments were performed by using different amounts of kefir grains i.e., 2%, 4%, and 6%. Goat-milk kefir was pasteurized at 105 o C for 5 minutes, cooled at room temperature (37 o C), and then kefir grain was added at different levels and incubated for 12 hours. The results showed that the amounts of kefir grain had a significant effect (p<0.05) on pH value, the percentage of lactic acid, and ethanol content of goat-milk kefir produced. The higher dose of kefir grain had an influence on physicochemical characteristics, microbiology, and sensory of goat-milk kefir. The optimal characteristics of goat-milk kefir were 2% kefir grain with a pH value of 5.40, lactic acid content of 0.14%, and ethanol content of 0.69%. The weight gain of kefir grain was 7.21% and the total of lactic acid bacteria was 1.64x10 7 CFU/mL. Sensory quality had a white color, kefir scent, a non-acid taste, and like preference. It is concluded that the best goat-milk kefir can be produced by the addition of 2% kefir grain based on physicochemical, microbiological, and sensory characteristics.

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Section: Percentage Of Lactic Acid In Goat-milk Kefirmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Sulmiyati

Said

Fahrodi

et al. 2019

Trop. Anim. Sci. J.

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“…Purnomo and Muslimin (2012) reported that the pH of goat milk kefir with the addition of 3% kefir grains (w/w) decreased along with 0 hour of incubation time (control), the pH was 6.17±0.01; at 18 hours of incubation the pH was 4.91±0.01; at 21 hours of incubation the pH was 4.83±0.02; and at 24 hours of incubation the pH was 4.77±0.02 respectively. Lengkey and Balia (2014) reported that kefir pH value with the addition of 5% kefir grains with an incubation time of 8 hours was 4.6; 16 hours was 4.5 and 24 hours was 4.3. According to Adesokan et al (2011) the pH value was strongly related to the produced acid content.…”

Section: Resultsmentioning

confidence: 99%

“…Purnomo and Muslimin (2012), reported that the acidity of goat milk kefir on the addition of kefir grains 3% (w/w), the increase acidity based incubation time, at the incubation time of 0 hours was 0.41±0.02%; 18 hours was 0.51±0.1; 21 hours was 0.61±0.01 and 24 hours was 0.70±0.01 while the pH value obtained was 6.17±0.01; 18 hours was 4.91±0.01; 21 hours was 4.83±0.02; and 24 hours was 4.77±0.02. Lengkey and Balia (2014) described that production of lactic acid after 5% kefir grains addition with an incubation time of 8 hours was 0.37%; 16 hours was 1.10%, and 24 hours was 1.24%. Suriasih et al (2012) stated that the acidity level of cow's milk kefir at a concentration of 5% (w/v) with an incubation time for 24 hours was 0.89±0.03; for 48 hours was 1.28±0.04 and 72 hours of incubation time was 1.73±0.02.…”

Section: The Lactic Acid Concentration Of Goat Milk Kefirmentioning

confidence: 99%

Physicochemical, Microbiology, and Sensory Characterization of Goat Milk Kefir in Various Incubation Time

et al. 2019

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This study aimed to analyze the characteristics of goat milk kefir based on the incubation time variations on physicochemical, microbial and organoleptic. The method used was an experimental method using a Completely Randomized Design with 3 various incubation time which were for 12 hours, 18 hours and 24 hours with five replications. Parameters measured were physicochemical characteristics (pH, lactic acid concentration, and ethanol content), microbial characteristics which as the total number of lactic acid bacteria (LAB) colonies and the organoleptic characteristics were color, aroma, taste and favorability level towards goat milk kefir. Physicochemical and microbial data were analyzed by Analysis of Variance (ANOVA) while the organoleptic data were analyzed descriptively. The results showed that the incubation time gave significantly difference effect (P<0.05) on the pH, lactic acid concentration, the total number of LAB goat milk kefir and did not significant effect on the ethanol content. The organoleptic results showed that the incubation time didn’t significant effect on color and aroma, however gave significant affects on the tastes and favorability towards goat milk kefir. It can be concluded that the best incubation time was 24 hours. The physicochemical characteristics showed the pH value at 4.16±0.089; lactic acid concentration at 0.24±0.039%; ethanol content at 0.75±0.044%. The microbiology characteristics, the total number of Lactic Acid Bacteria at 1,24x107±0,008 CFU/ml. The characteristic of organoleptic color at 3.95 (white); aroma at 4.10 (kefir scent); taste at 4.25 (poor acid) and favorability at 4.15 (like).

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“…Hal ini menunjukkan pada lama pemeraman 28 hari memberikan kesempatan yang optimal pada mikroba untuk mendegradasi lignoselulosa dan lignohemiselulosa, terlepasnya selulosa dan hemiselulosa dari lignin menjadi bentuk yang mudah larut dan dapat dimanfaatkan sebagai sumber energi bagi mikroba sehingga terjadi penurunan kandungan serat kasar dan fraksi serat. Hasil fermentasi sangat dipengaruhi lama pemeraman karena berhubungan dengan aktivitas mikroba (Lengkey and Balia 2014). Waktu yang optimal bagi mikroba mendegradasi substrat adalah 4 minggu (Surono et al, 2012).…”

Section: Kandungan Nutrisi Jerami Jagungunclassified

Pengaruh Lama Pemeraman dan Metode Pengolahan terhadap Kualitas Fisik dan Kandungan Nutrisi Jerami Jagung

2020

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ABSTRAK. Jerami jagung berpotensi sebagai pakan ruminansia, tapi terkendala tingginya kandungan lignin dan rendahnya protein kasar serta kecernaan. Pengolahan jerami jagung secara biologi, kimia dan kombinasi biologi-kimia dengan lama pemeraman berbeda diharapkan dapat memperbaiki kualitas fisik, meningkatkan kandungan protein kasar dan menurunkan kandungan lignin. Penelitian ini bertujuan mengetahui kandungan nutrisi dan kualitas fisik jerami jagung dengan metode pengolahan dan lama pemeraman berbeda. Parameter yang diukur yaitu: kualitas fisik (pH, aroma, tekstur, warna, keberadaan jamur) serta kandungan nutrisi (protein kasar, serat kasar, NDF, ADF, selulosa, hemiselulosa dan lignin). Percobaan ini disusun dalam rancangan acak lengkap pola faktorial 3 x 3. Perlakuan terdiri atas dua faktor, (A) metode pengolahan, yaitu A1: pengolahan biologi (10% feses ayam); A2: pengolahan kimia (5% urea); A3: kombinasi pengolahan secara biologi dan kimia (10% feses ayam + 5% urea). (B) lama pemeraman, yaitu B1: 0 hari (tanpa pemeraman); B2: 14 hari; B3: 28 hari. Hasil penelitian menunjukkan metode pengolahan berbeda berpengaruh sangat nyata (P0,01) terhadap pH, aroma, keberadaan jamur, kandungan hemiselulosa, ADF, NDF, serat kasar dan protein kasar. Lama pemeraman berpengaruh sangat nyata (P0,01) terhadap pH, aroma, tekstur, keberadaan jamur, serta kandungan nutrisi (lignin, hemiselulosa, selulosa, ADF, NDF, protein kasar dan serat kasar). Interaksi antara lama pemeraman dengan metode pengolahan juga berpengaruh sangat nyata (P0,01) terhadap pH, keberadaan jamur, kandungan hemiselulosa, NDF, ADF dan serat kasar jerami jagung. Kombinasi pengolahan secara biologi dan kimia (10% feses ayam dan 5% urea) pada jerami jagung dengan lama pemeraman 28 hari menunjukkan hasil yang optimal dengan kandungan serat kasar 9,93%; NDF 61,27% dan ADF 46,95% untuk dimanfaatkan sebagai pakan ruminansia. (The effect of fermentation length and pretreatment method on physical quality and nutritional content of corn straw) ABSTRACT. Corn straw can be used as ruminant feed, but is constrained by its high lignin and low crude protein content and digestibility. Biological, chemical and biological-chemical pretreatments with different fermentation length are expected to improve physical quality, increase crude protein content and reduce lignin content. The aims of research was to determine the physical quality and nutritional content of corn straw with different pretreatment methods and fermentation lengths. The parameters measured were physical quality (pH, aroma, texture, color, presence of mold) and nutrient content (lignin, hemicellulose, cellulose, ADF, NDF, crude fiber and crude protein). The experiment was conducted with a completely randomized design, with 3x3 factorial arrangement of treatments. Factor A: pretreatment methods, i. e. A1: biological pretreatment (10% poultry manure); A2: chemical pretreatment (5% urea); A3: biological- chemical pretreatment (10% poultry manure + 5% urea). Factor B: fermentation lengths, i. e. B1: 0 d (without fermentation); B2: 14 d; B3: 28 d. The results showed that different pretreatment methods had significant effect (P0.01) on pH, aroma, the presence of mold, crude protein, crude fiber, NDF, ADF and hemicellulose contents. Fermentation lengths had significant effect (P0.01) on pH, aroma, texture, the presence of mold, and nutritional content of corn straw (crude protein, crude fiber, NDF, ADF, cellulose, hemicellulose and lignin). The interaction between fermentation length and the pretreatment method also had significant effect (P0.01) on pH, the presence of mold, crude fiber, NDF, ADF and hemicellulose contents. Biological-chemical pretreatment (addition of 10% poultry manure and 5% urea) on corn straw with 28 days fermentation showed optimal results, because of its lowest crude fiber content (9.93%); NDF (61.27%) and ADF (46.95%) that can be used as ruminant feed.

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The effect of starter dosage and fermentation time on pH and lactic acid production

Cited by 18 publications

References 12 publications

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Physicochemical, Microbiology, and Sensory Characterization of Goat Milk Kefir in Various Incubation Time

Pengaruh Lama Pemeraman dan Metode Pengolahan terhadap Kualitas Fisik dan Kandungan Nutrisi Jerami Jagung

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