Pengaruh Penambahan Susu Skim Pada Proses Pembuatan Frozen Yogurt Yang Berbahan Dasar Whey Terhadap Total Asam, Ph Dan Jumlah Bakteri Asam Laktat

This research aimed to find out the influence of the addition skim milk for frozen yogurt made from whey on total acids, pH and total lactic acid bacteria. The benefits of the research are expected to get information about the addition of skim milk can affect the total acid, pH, and the amount of microbial frozen yogurt made from whey. The materials are used in research; fresh milk, lime, rennet, MRS, kultur starter, CMC, yolk, sugar, cream and skim milk. The tools are used; ice cream maker, incubator, strainer, scales, mixer, water bath, oven, blender, thermometer, spoon and glass. The design is used in research was completely randomized design with 4 treatments and 5 replications. The treatments applied: T0 = frozen yogurt with the addition of skim milk at 0%, T1 = frozen yogurt with the addition of 2% skim milk; T2 = frozen yogurt with the addition of 4% skim milk and frozen yogurt = T3 with the addition of skim milk 6%. The results showed the addition of skim milk at 0%, 2%, 4% and 6% significant affect the total acid and pH (P <0.05), but did not significant affect the amount of lactic acid bacteria (P> 0.05) . Total BAL generate a number from 8.38 to 8.88 log CFU / ml total acid value from 0.44 to 0.64; pH values from 5.99 to 5.95. The addition of 6% skim milk resulted in a total acid, pH, and otal BAL best. The higher skim milk is added will increase the total acid and lowers the pH

Pengaruh Penambahan Susu Skim pada Pembuatan Frozen Yogurt dengan Bahan Dasar Whey terhadap Total Bahan Padat, Waktu Pelelehan dan Tekstur

The purpose of this research was to determine the effect of skim milk addition to the frozen yogurt with whey as the basic material on total solid, melting time, and the texture. The materials which are used in this research; fresh milk, lime, rennet, medium deMan Rogosa Sharpe (MRS) broth, culture starter (Lactobacillus bulgaricus dan Streptococcus thermophillus), CMC (carboxyl methyl celulose), yolk, (Gulaku), cream (whipping cream ‘pondan'), and skim milk (‘calci Skim Indomilk'). The tools which are used; ice cream maker, incubator, strainer, scales, waterbath, oven, thermometer, spoon, glass and stopwatch. Experimental design used in this study was completely randomized design with 4 treatments and 5 replications, if there is a treatment effect followed by duncan multiple test area. Test the organoleptic properties using organoleptic test by 25 panelists and analyzed using Kruskal Wallis test. The treatments given is the additional of skim milk as much as 0% (T0), 2% (T1), 4% (T2) and 6% (T3). The results showed that the effect of additional skim (0, 2, 4 and 6%) gave a significant influence (P<0,05) to total solid, melting time, and the texture. The average value of T0, T1, T2 and T3 for total solids, namely 36.417; 34.617; 43.390 and 41.505%, the value of a melting time is 8.82; 9.12; 10.30 and 10.36, and 3.28 minute and texture that is 2.21; 1.38; 2.24 and 2.23. The conclusion of this research is frozen yogurt by whey as the basic material ingredient with the addition skim milk of 4 and 6% had the best quality of food as an alternative product

Total Asam, Total Yeast, Dan Profil Protein Kefir Susu Kambing Dengan Penambahan Jenis Dan Konsentrasi Gula Yang Berbeda

Research goat milk kefir with the addition of the type and concentration of sugar in different level have been conducted in order to analyze the effect and interaction of the two treatments on total acid, total yeast and protein profile of goat milk kefir. The experimental design was used the completely randomized design (CRD) factorial pattern consisting of 2 (two) factors, the first factor (A) is a type of sugar consists of 3 (three) types of treatment (white sugar, brown sugar and D-Psicose) and The second factor (B) is the concentration of sugar consists of 3 (three) standard treatment (4%, 6%, and 8%), each treatment performed repetitions for 3 (three) times. Data results of total acid and total yeast were analyzed using analysis of variance to determine the effect and treatment interaction, while data from the protein profiles was used descriptive analysis. If there is a significant effect of treatment, therefore, continued by Duncan's test Dual region to determine differences among treatments. The results showed that the treatment of sugar (granulated sugar, brown sugar, and D-Psicose), concentration (4%, 6%, and 8%) and the interaction between the two treatments has the affect significantly (p <0.05) to total acid and total goat milk kefir yeast. Types of proteins and the molecular weight of goat milk kefir with the addition of different types and concentrations of the lactoferrin (80kDa), Laktoferoksidase (70kDa), α-Casein (65kDa), and β-casein (45kDa)

Preservation of Snake Fruit Cultivar Pondoh (Salacca Edulis Reinw.) at Cold Temperature Storage

This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic condition. The sortation based on the visual method was used to collect the proper snake fruit. The cleaning using aseptic cloth was done prior to storage. The snake fruit was collected individually in refrigeration containers at temperatures of 10±5˚C. The storage was done for 30 days and it was stopped until appearance of physical damage in snake fruit. The result indicates that the storage using this method might extend the shelf-life of snake fruit until 28 days. However, snake fruit was hardly to peeled and dry. It can be concluded that cold temperature might extend the shelf-life of snake fruit

Protein Content in Snake Fruit Cultivar Pondoh (Salacca Edulis Reinw.) with Aseptic Condition in Room Storage

Snake fruit is a type of tropical fruit with high market demand, however it is easily damaged and approximately ± 7 days at room temperature of shelf life. After 3 days of harvest, quality of snake fruit has decrease in chemical components, such as color, hardness, and proximate. The decline in the quality may also be caused by microbial contamination. This study aimed to determine the protein content of snake fruit during storage at room temperature under aseptic condition. This study was done in storage temperature of 25±5ºC and carried out at 3 times repetition. The protein content of snake fruit was observed for 3 days. The results showed that protein content of snake fruit at the beginning of storage were about 0.5%. Then, the protein content decreased until undetectable by the Kjeldahl method on the third day of storage. As conclusion, the three days of decrease in the protein content could be determined

Description of the Visual Image Magnification on Ginger Emulsion Using Kappa and Iota Carrageenan

This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM image in ginger emulsion. The treatment in this research are without carrageenan, with iota carrageenan and with kappa carrageenan. Emulsion of ginger Graphical display testing according to using the Scanning Electron Microscope (SEM) method. The research showed that ginger emulsion with and without carrageenan were able to be seen clearly and the particle size were able to detected at a range 0.5-5 µm. The sample with iota carrageenan provided the information of separation among particles and it could not be seen clearly on the sample with kappa carrageenan. The low magnification of 250 times provided beneficial information to obtain the environment of particle