PENGARUH JENIS KAPANG DAN PENAMBAHAN Lactobacillus plantarum KIK TERHADAP MUTU SUFU

Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu followed by aging in saturated brine solution. The aims of the research were to obtain the best indigenous mold strain for sufu fermentation and to produce the low salt sufu by applying Lactobacillus plantarum kik during aging. Four indigenous mold strains were used i.e Rhizopus oligosporus, R. oryzae, Mucor hiemalis and Actinomucor elegans. To produce the low salt sufu, the salt concentrations applied were varied in the range of 6% - 12% and by combination of 3% (v/v) L. plantarum kik. The results showed that the fermentation time of pizi was influenced by the mold species. Further sensory evaluation (Balance Incomplete Block Rating Design) on the hedonic rating of sufu revealed that aging in 9% brine and application of 3% (v/v) L. plantarum kik produced the most preferred sufu by the panelists. Combination of L. plantarum kik and pasteurization of sufu could maintain the quality for three weeks. Keywords: pizi, sufu, fungal, Lactobacillus plantarum ki

NILAI GIZI DAN KARAKTERISTIK FISIK SERTA FISIKOKIMIA PATI UMBI SUWEG (Amorphophalus campanulatus)

Suweg (Amorphophalus campanulatus Deene) starch could be one of local alternative foodstuff for food diversification. Knowing its characteristic is important especially for determination its storage method, its processing technology, and suitability kinds of processed food. This study was conducted to determine its physical and physicochemical characteristics, and its nutritional value. The experiment showed that one-kilogram of fresh suweg tuber root yielded 73.5 gram of starch. Suweg starch has white color expressed by 97.3 whiteness degree. Its granule is polygonale irregular form, and has about 20-30 μm size. The starch has space density by 0.69, and its pouring makes at an angle of 39.60 o. Its gel consistency is soft(96.44mm). Other physicochemical characteristics of the starch are low paste viscosity, water absorption, and water soluble value by 0.0056 pa.det, 2.15 , 0.05 percent, respectively. These characteristics are suitable for food that do not need high blow up in nature, such as biscuit and noodles. Suweg starch is nutritious foodstuff, especially its high carbohydrate, sufficient fat, and mineral contains, respectively by 87.2, 5.5 , 1.6 g per 100 g in starch on dry basis (d.b). Suweg starch still have protein (0.6 percent) and crude fibre (0.04 percent). Keywords: suweg starch, physics and physicochemical characteristics, nutritional valu

TINGKAT KEEFEKTIFAN LACTOPEROXIDASE SYSTEM (LPS) UNTUK MEMPERPANJANG LAMA SIMPAN SUSU SEGAR

Fresh milk is high risk food since it is susceptible to microorganism spoilage. Without appropriate handling, fresh milk will spoil in short time. Lactoperoxidase is an enzyme that in its nature in milk was not an antibacterial, but can be activated to be an antibacterial. The method is used to activate lactoperoxide for milk preservation known as lactoperoxidase system (LPS). This experiment aims to identify LPS effectiveness in two different temperatures. Fresh milk sample, obtained from Nyatnyono Village, Ungaran Central of Java. Fresh milk storage duration was compared between milk without LPS in room temperature (25-28oC), milk without LPS in refrigerator temperature (5-10oC), milk with LPS in room temperature, and milk with LPS in refrigerator temperature. The total bacterial cells (TPC), Salmonella count ,and Eschericia coli count, and pH were examined. Total bacteria in all treatments were increased, except in LPS at refrigerator temperature that have storage duration until 20 hours. In the all of treatments, Salmonella counts were increased rapidly except in milk with LPS at refrigerator temperature that have storage duration until 8 hours. However, E. coli could growth well in all treatments during storage. The pH value can be kept below 6 in all treatments, except in milk without LPS at room temperature. Keywords: effectiveness of lactoperoxidase system, storage duratio

ANALISIS EKONOMI DAN SIFAT FISIKOKIMIA DODOL RUMPUT LAUT

Seaweed (Eucheuma cottonii) is sea commodities that processed become various food products. Based on this fact, it needs to be explored, especially product with high added value, practice, and was be like by people. Seaweed product that explored in this research is seaweed dodol. The research point is to determine the composition of seaweed dodol with high quality, which are to study the effect of coconut milk and sugar and then economic analysis. The result showed that addition of coconut milk was not give effect on moisture content, Aw, pH and hardness of seaweed dodol. Otherwise, the addition of sugar was significantly affected on Aw, pH and hardness of dodol. Sugar was not significantly effected by moisture. Dodol made by composition of coconut milk 30 % and high sugar (1:3) was a good dodol. The result of economic analysis shown that dodol industry have good prospect. Keywords: Economical analysis, Eucheuma cottoni , formulation, seaweed dodo

Cover Depan

Daftar is

ELIMINASI PROTEIN SECARA ELEKTROFORESIS PADA PEMBUATAN GULA KELAPA

Coconut palm sugar, sweetener, brown color and aroma agent, is produced by cooking of nira. On the other hand, the developing business of coconut palm sugar still has problem on the several of its quality, especially on the brown color appearance caused by high intensity of browning reaction and the usage of food additive agent. High intensity of browning reaction could be reduced by elimination of protein molecules in nira through electrophoresis technique. The objectives of this research are to identify the electrophoresis conditions i.e pH, voltage supply, and duration that eliminate the greater protein molecules; and to analyze the influences of this treatment on the coconut palm sugar qualities. Result of the research showed that electrophoresis treatment performed on the following conditions : pH 7, and voltage supply 100 volts for 5 hours, was eliminated the protein molecules of nira effectively, which could increased the total sugar and glucose, but decreased the Maillard reaction, Na-bisulphate consumption, and the color of coconut palm sugar. Keywords: nira, coconut palm sugar, electrophoresi