Biochemical Characteristics of Lactic Acid Bacteria with Proteolytic Activity and Capability as Starter Culture Isolated From Spontaneous Fermented Local Goat Milk

This study was aimed to isolate  Lactic Acid Bacteria (LAB) from spontaneus fermented local goat milk, which had proteolytic activity and used for futher  fermentation of goat milk. Isolation of LAB was carried out by MRS Agar and CaCo3.  Identification species of isolates was conducted according to the  Bergeys  manual (conventional method) and based on morphological, physiological and biochemical analysis using API 50 CHL kit was also carried out.  The results of identification and chemical test showed  that 26 isolates were identified as LAB were 16 isolates (61.5%) with rod shape and 10 isolates (38.5%) with cocci shape.  Based on proteolytic activity, the isolates composed of two bacteria species  namely Lactobacillus plantarum (YN1.1, YN1.3, YN 1.8 and isolates YN 2.25). and the other bacteria was Lactobacillus pentosus (YN 1.6.).  five isolates  had proteolytic activity, where three of them had the best proteolytic activity  namely  Lactobacillus plantarum YN 1.1, Lactobacillus plantarum YN 1.3 and Lactobacillus pentosus YN 1.6 . All of these isolates had the ability to ferment goat milk which was indicated by the increase of bacteria viability reaching up to 109 cfu/ml and also decreaced of pH value at the final stage of fermentation.  It can be concluded that isolated LAB from spontaneous fermented local goat milk could be used as starter culture and could be inproved as commercial product. Keywords: identification, API 50 CHL,Lactobacillus plantarum, Lactobacillus pentosus, viability, pH

Pengaruh penggunaan jambu biji merah terhadap pH, Total bakteri Asam Laktat, kadar alkohol dan viskositas kefir

Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan Jambu biji merah (Psidium guajava) sebagai minuman fungsional dengan melihat pengaruh perlakuan terhadap terhadap nilai pH, Total BAL, kadar alkohol dan viskositas kefir yang dihasilkan. Bahan utama pembuatan kefir  adalah susu UHT, jambu biji dalam bentuk juice jambu biji merah serta grain kefir komersial sebagai starter. Bahan lain yang digunakan adalah media MRS broth, MRS Agar, Pepton water, bufer pH 4 dan pH 7 untuk analisa pH kefir, kertas aquadest dan bahan bahan untuk uji sensoris. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan  perlakuan dan 3 ulangan. Perlakuan yang di gunakan pada penelitian ini antara lain : P0 ; Susu UHT 100% + 0% juice jambu, P1 : Susu UHT 90% + 10 % Juice Jambu, P2; Susu UHT    80% + 20 % juice jambu P3; Susu UHT 70  %, + 30% juice jambu, P4; Susu UHT 60% + 40% Juice Jambu P5; Susu UHT 50% + 50% Juice Jambu. Grain kefir digunakan sebanyak 5%. Hasil Penelitian menunjukkan bahwa perlakuan yang diberikan berpengaruh nyata (P<0.05) terhadap Nilai pH, dan kadar alkohol, berbeda sangat nyata (P<0.01) terhadap Viskositas Kefir dan Tidak berbeda nyata (P>0,05) terhadap Total Bakteri Asam Laktat, kefir.  Berdasarkan hasil analisis data dan pembahasan pada penelitian yang dilakukan disimpulkan bahwa penggunaan jambu biji merah dengan prosentase 40% menghasilkan  nilai pH, kadar alkohol dan viskositas yang terbaik pada kefir.  Kata kunci : Kefir, juice jambu biji merah, grain kefir, susu UH

Pengaruh persentase carboxy methyl cellulose (CMC) terhadap waktu leleh, pH, dan sifat sensoris es krim probiotik

Penelitian ini bertujuan untuk mengetahui pengaruh persentase carboxy methyl cellulose (CMC) terhadap waktu leleh, pH, dan sifat sensoris es krim probiotik. Es krim probiotik menggunakan bakteri probiotik yakni Lactobacillus acidophilus, Lactobacillus bulcariccus, dan Streptococcus thermophiles sebagai starter. Bahan-bahan lain yang digunakan adalah: CMC, susu UHT, telur, agar-agar, whipped cream dan susu bubuk serta gula. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 6 perlakuan dan 5 ulangan untuk pengujian waktu leleh, dan pH, sedangkan untuk pengujian sensoris (warna, aroma, tekstur, dan cita rasa) es krim probiotik dengan menggunakan uji Skala Hedonik terhadap 45 panelis tidak terlatih. Perlakuan yang di gunakan pada penelitian ini antara lain : tanpa perlakuan P0 : Es Krim Probiotik + 0% CMC, P1 : Es Krim Probiotik + CMC 0,4% , P2 : Es Krim Probiotik + CMC 0,8%, P3 : Es Krim Probiotik + CMC 1,2%, P4 : Es Krim Probiotik + CMC 1,6%, P5 : Es Krim Probiotik + CMC 2,0%. Hasil analisis keragaman menunjukkan bahwa penggunaan carboxy methyl cellulose (CMC) memberikan respon berbeda tidak nyata terhadap sifat sensoris warna, tekstur dan aroma es krim probiotik, tetapi berbeda nyata terhadap waktu leleh, pH, dan sensoris (citarasa) es krim probiotik. Untuk variable yang berbeda nyata dilanjutkan dengan uji BNJ. Berdasarkan hasil pada penelitian yang dilakukan disimpulkan bahwa es krim probiotik penggunaan persentase CMC 1,2% merupakan perlakuan terbaik terhadap  uji waktu leleh, pH dan sensoris (citarasa) es krim probiotik.Kata Kunci : CMC, es krim probiotik, waktu leleh, pH, dan cita ras

Penggunaan bunga telang kering (Clitoria ternatea L.) terhadap nilai pH dan sensoris kefir

Penelitian ini bertujuan untuk mengetahui penggunaan bunga telang terhadap nilai pH dan sifat sensoris kefir. Bahan utama yang digunakan pada penelitian ini adalah susu UHT, grain kefir dan serbu bunga telang kering. Metode yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL) dengan 7 perlakuan dan 35 ulangan (panelis). Pengujian sensoris menggunakan skala hedonik. Perlakuan disusun sebagai berikut: P0=Tanpa penambahan larutan bunga telang dan grain kefir 25 mL, P1= Penambahan larutan bunga telang 2%, dan grain kefir 25 mL, P2= Penambahan larutan bunga telang 4%, dan grain kefir 25 mL, P3= Penambahan larutan bunga telang 6%, dan grain kefir 25 mL, P4= Penambahan larutan bunga telang 8%, dan grain kefir 25 mL, P5= Penambahan larutan bunga telang 10%, dan  grain kefir 25 mL, P6= Penambahan larutan bunga telang 12% dan grain kefir 25 mL. Hasil penelitian menunjukkan bahwa penggunaan pada perlakuan penambahan larutan bunga telang  pada  P0, P1, P2, P3, P4, P5 dan P6  memberikan pengaruh sangat nyata  ( P<0,01)  terhadap pH dan rasa kefir dan berbeda tidak nyata (P>0,05) terhadap warna, Aroma dan tekstur.   Berdasarkan hasil pembahasan yang dilakukan dapat disimpulkan penggunaan bunga telang kering dengan penambahan 12% menghasilkan kefir yang terbaik terhadap pH, aroma, tekstur dan rasa. Kata kunci: Kefir, grain kefir, bunga telang, sensori

PENGGUNAAN ENZIM RENNET DAN BAKTERI Lactobacillus plantarum YN 1.3 TERHADAP SIFAT SENSORIS KEJU

THE UTILIZING OF RENNET ENZYMES and Lactobacillus plantarum YN 1.3 BACTERIA ON SENSORY CHARACTERISTICS OF CHEESE. This research aims to determine the utilizing of rennet enzymes and Lactobacillus plantarum YN 1.3 bacteria on sensory characteristics of cheese. This experiment using  a completely randomized design (CRD) with treatments level of rennet enzymes 10%, 8%, 6%, 4%, 2% and Lactobacillus plantarum YN 1.3 bacteria on 0%, 2%, 4%, 6%, 8% levels, which is each treatment repeated as much as 40 of replications (panelists) with hedonic method used. The result showed that the utilizing of rennet enzyme and Lactobacillus plantarum YN 1.3 bacteria gives highly signifant different effects (P<0,01) on cheese color, aroma, texture and  flavor. Based on the results of data analysis and discussions, can be concluded that cheese with rennet enzyme 2% and Lactobacillus plantarum YN 1.3 bacteria 8%, is the best performs and most preferred to panelists.Key words: Cheese, Rennet Enzyme, Lactobacillus plantarum YN 1.3

PENGARUH PENGGUNAAN MADU TERHADAP NILAI pH, SINERESIS, DAN TOTAL BAKTERI ASAM LAKTAT YOGHURT SINBIOTIK

THE EFFECT OF THE ADDITION OF HONEY TO THE PH VALUE, SYNERESIS AND TOTAL LACTIC ACID BACTERIA OF SINBIOTIK YOGURT. This study was conducted to determine whether honey gives an influence on the pH value, syneresis and LAB of synbiotic yogurt. In this study, the main ingredients used were 5 liters UHT milk, Skim milk 400 g, honey 240 mL, Lactobacillus acidophillus bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus, aqudes, MRS Media (Man Rogosa Sharpe Medium). Equipment used during the study included autoclave, pH meter, Erlenmeyer, test tube, pipette, thermometer, analytical scale, petri dishe, desiccator, blender, oven, incubator, micro pipette, burette, spritus lamp, goblet, refrigerator. This research was carried out on January 7 2019 until March 12 2019 at the Laboratory of Animal Product Technology Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The experimental design used in this study was a Completely Randomized Design (CRD) method with treatments 5 and 4 replications. The variables analyzed in this study are pH, Sinereis and Total LAB. The data obtained were analyzed using ANOVA, there were significant differences between the treatments followed by the BNJ test. The results of this study indicate that the treatments of P0(0%), P1(3%), P2(6%), P3(9%) and P4(12%) have a very significant effect (P <0.01) on the pH value, Sineresis and Total LAB. Based on the results and discussion that the use of honey by 12% can increase the value and produce the best pH, syneresis and total lactic acid bacteria in synbiotic yogurt.Keywords: Sinbiotic Yogurt, Honey, pH, Sinresis, LAB

Pengaruh penggunaan larutan kulit pisang goroho (Musa acuminate L ) terhadap sifat fisik telur ayam ras

EFFECT OF USE OF GOROHO BANANA (Musa acuminate L) PEEL SOLUTION ON THE PHYSICAL CHARACTERISTICS OF PUREBRED CHICKEN EGGS. This study aims to evaluate the effect of the use of goroho banana peel solution on the physical characteristics of purebred chicken eggs during storage. The ingredients used in this study were 40 eggs of fresh purebred laying hens weighing of 65-70g and goroho banana peels. The goroho banana peels were obtained from fried banana sellers located on the shore of Manado Malalayang beach. The tools used in this study were areknife, scales, container, diameter caliper, tissue, glass, stove, pan, cloth belacu, rubber band, plastic bag, sample paper, and measuring glass 1000 ml capacity. The method used in this study was a completely randomized design method consist of 4 treatments and 5 replication at each treatment. The observed variables were changes in egg weight, egg whites and egg yolk index. The data obtained were analyzed using anova. The results showed that there was a noticeable difference (P<0.05) to changes in egg weight, egg white index and egg yolk index. Immersion of eggs in concentrations up to 40% solution of goroho banana peels with storage for 30 days had a noticeable effect on changes in egg weight, egg white index and egg yolk index.Keywords: Purebred chicken eggs, goroho banana peels, physical characteristics

KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA

THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt.  Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4%  modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions   each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means.  It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased.  The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added.  It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%.  Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Tota

Pengaruh penambahan tepung kacang hijau (phaseolus radiatus l) terhadap sifat fisik dan organoleptik es krim

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kacang hijau (Phaseolus radiatus L) terhadap sifat fisik dan organoleptik es krim. Bahan yang digunakan dalam penelitian ini adalah susu UHT, susu skim milk, whipeed cream, gula pasir, agar-agar ,kuning telur, dan tepung kacang hijau. Peralatan yang digunakan adalah kompor gas, panci, sendok kayu, mangkok wadah untuk bahan, spatula, pisau, gunting, gelas plastik, sendok es krim, cup es krim, gelas ukur, mixer, timbangan, freezer, dan alat uji organoleptik yaitu tissue, aqua, ketimun, kertas, kuisioner dan alat tulis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 dan 4 ulangan. Data dianalisis menggunakan (ANOVA) dan uji organoleptik menggunakan skala hedonik dengan 30 panelis. Apabila perlakuan berpengaruh nyata maka dilanjutkan uji lanjut Beda Nyata Jujur (BNJ). Hasil penelitian ini menunjukan bahwa perlakuan penambahan tepung kacang hijau P0, P1, P2, P3,dan P4 memberikan pengaruh berbeda nyata (P&lt;0,05) terhadap Overrun, aroma, tekstur, cita rasa, dan bebeda tidak nayata (P&gt;0,05) terhadap warna, pH, dan titik leleh. Berdasarkan hasil analisis data dan pembahasan dapat disimpulkan bahwa penambahan tepung kacang hijau sampai dengan 30% memberikan hasil yang baik terhadap sifat overrun dan 10% lebih disukai.