Perbandingan Aktivitas Antibakteri antara Lactobacillus Casei Subsp. Casei R-68 dan Lactobacillus Casei Komersil terhadap Staphylococcus Aureus Fncc-15 dan Escherichia Coli Fncc-19

The purpose of the study was to compare the antibacterial activity of Lactobacillus casei subsp. casei R-68 and Lactobacillus casei commercial against Staphylococcus aureus FNCC-15 and Escherichia coli FNCC-19. The research was carried out experimentally by testing isolates of Lactobacillus casei subsp. casei R-68 and Lactobacillus casei commercial in a petri dish that already contains pathogenic bacteria. Antibacterial activity was tested using the well diffusion method, the data obtained were analyzed descriptively. The results showed that Lactobacillus casei subsp. casei R-68 has the ability to inhibit pathogenic bacteria by inhibition smaller than Lactobacillus casei commercial. The average inhibition zone diameter of lactic acid bacteria isolates against Staphylococcus aureus FNCC-15 ranged from 7.40 to 8.10 mm and Escherichia coli ranged from 9.80 to 10.23 mm

Pemanfaatan Buah Nipah sebagai Bahan Pembuatan Fruit Leather dengan Penambahan Kulit Buah Naga Merah

This study aimed to getthe best ratio of mesocarpnypafruit and red dragon fruitpeelto produce good quality of the fruit leather with attractive colors for food diversification. This study useda Completely Randomized Design with 4 treatments and 4 replications thus obtaining 16 experimental units the treatments were, the ratio of mesocarpnypafruit and red dragon fruit peel with treatments,NH1 (65:35), NH2 (60:40), NH3 (55:45) and NH4 (50:50). The data obtained were statistically analyzed using Analysis of Variance (ANOVA).Jika F hitung lebih besar atau sama dengan F tabel maka dilanjutkan dengan uji DNMRT pada taraf 5%.If the F count was greater than or equal to F table then continued with Duncan New Multiple Range Test at 5% level.The resultsof the present study indicate that ratio of mesocarpnypa fruitand red dragon fruit peelsignificantly affected to the moisture content (9.14-11.50%), ash (0.78-0.91%), initialdegree of acidity (5.20-5.28) and total sucrose (30.55-42.55%). Based on the resultsof sensory evaluation show that the dragon fruit peel significantly affected to the color, aroma, taste, texture, and overall the value of panelists for hedonic test were “rather like to like”for this fruit leather. The best treatment based on the water content, ash content, initialdegree of acidity, total sucrose andsensory evaluation was treatmentNH1 (65% mesocarpnypafruit and 35% red dragon peel)

Pemanfaatan Buah Nipah (Nypa Fruticans) Sebagai Bahan Baku Pembuatan Selai

The aim of this research was to determine the best ratio of sugar and fruit flesh of nipa palm suitable into a made of palm jam. This research was conducted by using a Completely Randomized Design Experiment, with four treatments and four repetitions. Treatments for a made of jam were N1 (fruit flesh of nipa palm 80% and sugar 20%), N2 (fruit flesh of nipa palm 70% and sugar 30%), N3(fruit flesh of nipa palm 60% and sugar 40%) and N4 (fruit flesh of nipa palm 50% and sugar 50%). The collected data was analyzed statistically by using ANOVA and DMRT in the 5% level. The best ratio of fruit flesh of nipa palm and sugar was N3 jam (fruit flesh of nipa palm 60% and sugar 40%) with moisture contens of 24.81%, ash 0.84%, total sugar 52.92% and viscosity 80.77%. The sensory test assessment of the chosen jam had a grey-yellow colored, palm aromatic, sweet tasted, unsticky textured and liked by panelist

Pemanfaatan Tepung Kulit Singkong dalam Pembuatan Mi Sagu Instan

The research aim was to find the best formulation for making instant noodle from cassava peel flour and sago starch. This study was conducted using Complete Random Design with three repetitions and six treatments. The treatments for manufacturing instant noodles were SK0 (sago starch 100%), SK1 (sago starch 95% and cassava peel flour 5%), SK2 (sago starch 90% and cassava peel flour 10%), SK3 (sago starch 85% and cassava peel flour 15%), SK4 (sago starch 80% and cassava peel flour 20%), and SK5 (sago starch 75% and cassava peel flour 25%). Parameters observed were the moisture content before and after frying, protein content, acid value, intactness and rehydration time. The results show that addition of cassava feel flour significantly affected the moisture content before and after flying, protein content, acid value and intactness, but did not significantly influence the rehydration time of instant noodle. The best treatment was SK5 (sago starch 75% and 25% cassava peel flour) with moisture content before and after frying 9.12 % and 7.12% respectively, protein content 6.14%, acid number 0.03%, intactness 94.93% and rehydration time 4.23 minutes

Kajian Mutu Mi Instan yang Terbuat dari Tepung Jagung Lokal Riau dan Pati Sagu

The purpose of this study was to obtain the best ratio of corn flour and sago starch on the quality of instant noodles. A completely randomized design with five treatments and flour replications was used. The treatment consist were JST1 (corn flour 60% : sago starch 30% : tapioca 10%), JST2 (corn flour 55% : sago starch 35% : tapioca 10%), JST3 (corn flour 50% : sago starch 40% : tapioca 10%), JST4 (corn flour 45% : sago starch 45% : tapioca 10%) and JST5 (corn flour 40% : sago starch 50% : tapioca 10%). The results show that the ratio of corn flour and sago starch were significantly affected the quality of instant noodles. The best treatment of this study was JST2 with, water content before frying of 10,73% (w/w), moisture content after frying of 6,39% (w/w), protein content of 7,42% (w/w), total acid number of 0,14% (w/w), the intackness of 95,36% (w/w), and rehydration time 10 of minutes 6 seconds

Evaluasi Mutu Sensoris Susu Fermentasi Probiotik dengan Variasi Susu Skim yang Menggunakan Lactobacillus Casei Subsp. Casei R-68

Skim milk fermented by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk with more complete nutritional value and health benefits. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the addition of skim milk significantly affected the taste, color and consistency of probiotic fermented milk. Score for overall acceptance test indicated that the panelists were “rather like to like” for probiotik fermented milk. The best treatment based on the sensoric evaluation was SS15 (addition 15% concentration of skim milk

Penerimaan Panelis dan Analisis USAha Mi Instan dari Tepung Jagung Lokal Riau dan Pati Sagu

This study aimed to analyze the level of acceptance by the panelists and to analyze the business of instant noodles made from Riau local corn flour and sago starch. The research was conducted experimentally by making instant noodles from Riau local corn flour and sago starch. Parameters observed were acceptance of panelist and business analysis. Data of acceptance panelist were analyzed by Cochran's Q test at the level of 5%. The result of Cochran's Q test indicated the number of 3,529 and Asymptotic Significance 0,317 with the understanding that the instant noodles made from Riau local corn flour and sago starch were accepted by the panelists. Business analysis of instant noodles made from Riau local corn flour and sago starch show that profit obtained were Rp. 223.518,58; business efficiency with RCR were 1.54; BEP based on the amount of production value were 207,24 and the BEP based on production price were Rp. 1.299,31 and economic added value were Rp. 243.810,00