Effect of Katu Leaf (Sauropus androgynus) Extract Supplementation on Milk Quality and Yield of Bali Cow Fed Rice Straw and Natural Grass Basal Diet

Milk yield and quality of bali cows given supplementation of katu leaf (Sauropus androgynus L Merr) extract were investigated. A completely randomized design with three treatments and three replications were used in this experiment. The result showed, milk yield of bali cows in treatments B (0.5% w/bw supplementation of katu leaf extract) and C (0.1% w/bw supplementation of katu leaf extract) were respectively 43.22% and 9.63% higher than that of bali cows in treatment A (0% w/bw supplementation of katu leaf) (P>0.05%). Protein content, fat percentage, lactose content and total solids of milk of bali cows given katu leaf extract supplement were ranging from 3.42-3.55%; 6.37-6.67%; 3.77-3.93% and 16.67-16.95% respectively. There were no significant differences in protein, fat, lactose and total solid percentages of bali cows milk in treatments A, B and C (P>0.05) Keywords: milk yield, quality, bali cow, katu lea

Microbiological and Chemical Properties of Kefir Made of Bali Cattle Milk

Information regarding to microbiological and chemical characteristics, and incubation time is crucial in developing kefir prepared using Bali cattle milk. This study was intended to investigate microbiological and chemical properties of the kefir prepared of Bali Cattle milk and Indonesian kefir grains after 24, 48 and 72 hours incubation periods. A completely randomized design, with 3 treatments, and 9 replicates were undertaken. Kefir samples were taken at the end of incubation period for determination of total lactic acid bacterial and yeast counts, pH, titratable acidity, lactose percentage and protein content. The result of this research showed that the total lactic acid bacterial counts were 108 – 109 cfu/ml, while yeast counts were ranging from 105 – 106 cfu/ml, no coliform and Escherichia coli were detected in any kefir samples in this research. Identification of the lactic acid bacteria and yeast revealed that the Lactobacillus paracasei ssp. paracasei 1 was the predominant species found in the kefir samples, followed by Lactobacillus brevis and the yeast Candida famata. Chemical analysis of the kefir samples showed that, protein, lactose, titratable acidity and pH of the kefir samples were in the range of 5.68 - 6.26%, 3.98 - 4.67%, 0.89 - 1.73% and 3.38 - 4.35, respectively. The result also indicated that the incubation period significantly affected the microbial counts and chemical composition of Bali Cattle milk kefir. Keywords: Kefir, Bali cattle milk, Lactic acid bacteria, Yeast, Protein, Lactos

Microbiological, chemical and sensory characteristics of yoghurt prepared from blended cow and goat milk

Chemical composition, microbiological and sensory properties of five different yoghurt prepared from blended cow and goat milk were analyzed. The result of the chemical analysis indicated that, the water percentage, pH of the yoghurt samples were not significantly different (P>0.05). The total acidity of yoghurt samples, however, were significantly different (P<0.05). Microbiological analysis showed that, yoghurt prepared from 75% goat milk had the highest bacterial population of log 8.8692 cfu/g, while yoghurt made of 100% cow milk showed the lowest bacterial load of log 8.3979 cfu/g. The result of sensory analysis showed that, yoghurt made from 100% goat milk obtained the highest score in colour and aroma of 6.9 and 7.0 respectively, though they were not significantly different (P>0.05). Analysis of texture showed that, yoghurt made of blended cow and goat milk were significantly preferable (P<0.05). Taste and overall acceptability of yoghurt made from blended 75% cow and 25% goat milk showed the highest score and were significantly different (P<0.05), compared to yoghurt made from 100% cow milk. Keywords: microbiological, chemical, sensory, yoghurt, cow milk, goat mil

CHARACTERISTICS OF SPECIALTY FERMENTED COFEE: ARABICA OF KINTAMANI AND ROBUSTA OF PUPUAN WITH KEFIR STATER CULTURE

The aim of the research was to determine the characteristics specialty coffee of Kintamani arabica  and Pupuan robusta fermented with kefir starter culture. Making Kintamani Arabica and Pupuan Robusta specialty coffee drinks, by putting the coffee powder into the coffee machine, pouring water into the machine. Put  the power mechine on and determine the best time to mix the coffee blend. The machine processed coffee drink which is still warm is put into a jar, the temperature is lowered to 28°C. After reaching this temperature, 10% concentration kefir starter is given, put into the jar, covered with gauze on the lid, and incubated for 24 hours in the incubator cupboard. Next, the kefir coffee is incubated for 16 hours, to separate the remaining kefir grains by filtering. Plus sugar concentration of 60% as much as 15%. stored at a temperature of 5ºC and tested for laboratory, caffeine, pH, acidity, nutritional and organoleptic levels. Chemical test results with pH 4.41 ± 0.0926, acid content 0.52 ± 0.0265, the caffeine fermentation process in coffee drinks undergoes an esterification process in which the alkaloid compounds in caffeine will be broken down into esters in the form of chlorogenic acid, the amount of LAB is 1.5-2.4 10³, fat content 3.54± 0.0376%. protein content 12.27 ± 0.0104 %. carbohydrates 2.50±0.0855 %. The organoleptic test results of the Pupuan robusta kefir coffee drink with sugar have the highest color value of 3, namely light brown. From the taste, the highest score is 4, namely sour Pupuan robusta coffee with sugar, without sugar, Kintamani arabica kefir coffee without sugar and Pupuan robusta mixed kefir coffee, Kintamani arabica without sugar. The aroma with the highest score of 4, which is rather strong, is Pupuan robusta coffee with sugar and without sugar. From the body of all formulas with a score of 3, which is a bit thick. The acidity of all formulations with a score of 3.5 is slightly acidic. Based on the level of liking with a score of 4.5-5, namely between somewhat like to like all formulations

Quality of Kintamani Arabica and Pupuan Robusta Green Bean Coffee Based on Defects of Fermentation Process with Full Washed Method

The flavors of Balinese coffee that have been worldwide are Kintamani Arabica coffee and Pupuan Robusta coffee. Both of these coffees have obtained a certificate of Intellectual Property Rights with Geographical Indications from the Ministry of Law and Human Rights. After harvesting coffee, it will go through post-harvest handling. Common postharvest handling is washed, semiwashed, natural, honey and their derivatives undergo a process called fermentation. The factors that affect the fermentation are the right starter culture, appropriate and controlled fermentation in order to get a good coffee flavor, better taste quality. In this study, the fermentation process used starter culture of kefir, baker's yeast, tape yeast and natural with the aim of knowing the yield of dry HS coffee beans, rice coffee (green beans), bean weight, color and quality characteristics based on SNI 01-2907-2008 of Arabica coffee from Kintamani and Pupuan Robusta coffee. The highest yield of dry HS beans for Kintamani Arabica coffee was 21.57% and green beans 18.31% from the fermentation process with kefir starter culture. The highest yield of dry HS beans for Pupuan Robusta coffee was 25% and green bean coffee 21.00% from the fermentation process with kefir starter culture. The weight of Kintamani green bean Arabica coffee is 0.22 grams from the fermentation process with kefir starter culture. The weight of Pupuan green bean Robusta coffee beans is 0.28 grams from the fermentation process with kefir starter culture. The performance of bright green and uniform color, brownish green coffee, green beans Arabica Kintamani and Robusta Pupuan are from a fermentation process with a kefir starter culture. The quality of green bean coffee based on the defect value of Kintamani Arabica and Pupuan Robusta coffee is included in quality category 2 from the fermentation process with kefir starter culture. Keywords: quality defect value, green bean coffee, kintamani Arabica, pupuan Robusta DOI: 10.7176/FSQM/122-05 Publication date:November 30th 2023