Physiochemical and Organoleptic Features of Goat Milk Kefir Made of Different Kefir Grain Concentration on Controlled Fermentation

. Kefir contains bacteria and complex yeast in protein and polysaccharide matrix formed during anaerobic growth. Kefir fermentation uses kefir grains as starter. This research was aimed to evaluate the physiochemical and organoleptic composition of goat milk kefir made of different kefir grain concentration at controlled fermentation. Materials used were 27 litres of Ettawah crossbred (PE) milk and kefir grains. The experimental research was subject to Completely Randomized Factorial Design with nine combined treatments namely kefir grain concentrations (1, 3, and 5%) and controlled pH fermentation (5.5, 5.0, 4.5) with three repetitions. The observed variables were total solids (%), kefir proximate (%), alcohol level (%), kefir grain profile (SEM) and kefir organoleptic semi-trained panel. Result demonstrated that kefir total solids in all treatments and interactions were generally equal but significantly affected kefir alcohol level, kefir protein percentage, fat content and ash content. Hedonic scale showed that different kefir grain concentration and pH in fermentation significantly affected goat milk kefir texture, flavor and aroma. It was concluded that 1% kefir grain concentration and 4.5 pH in fermentation produced the lowest alcohol level or 0.283% and had the most preferable flavor and aroma based on rank test

The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations

The research is conducted aiming at analyzing the physical, chemical, and sensory qualities of goat cheese with different temperatures and storage duration. The research materials are goat milk and L. plantarum TW14 and L rhamnosus TW2 isolates, and its equipments include a set of cheese production tools, colorimeter, and SEM. The variables analyzed are cheese's physical quality (color and structure), chemical qualities (total titrated lactic acid) and sensory qualities (texture, flavor, aroma and likeness). The treatment consists of 2 factors, namely the first factor including: storage temperature (freezer and refrigerator) and the second factor: storage duration (0; 15; 30; 45 and 60 days) with 3 replicates. The obtained results indicate that storage temperature does not influence the cheese's brightness level (L*), a* value (redness) and b* value (yellowness) and sensory qualities (texture, flavor, aroma and likeness), yet storage duration influences the cheese's L* value (P0.05) on it. The cheese's structure shows protein aggregate, void and lactic acid bacteria. The conclusion is that frozen-stored goat cheese still has good physical, chemical, and sensory qualities

Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goat's Colostrum

The objectives of this study were to isolate lactic acid bacteria (LAB) from Indonesian local goat colostrum and to characterize their suitable properties for bacteriocin production. LAB was isolated from goat colostrum. The characterization of LAB was carried out based on the shape, colony dispersal, and catalase test. For antimicrobial activity, LAB was tested by a well diffusion method followed by an antimicrobial activity test against pathogenic bacteria B. cereus, E.coli, S. aureus and S. thypimurium. A total of 8 strains of LAB were successfully isolated from goat colostrum and coded CT1 to CT8. All the isolates were rod-shaped, single or paired colonies, negative catalase, and glucose fermenting LAB. The isolates consist of four L. casei, two L. brevis or L. plantarum, one L. rhamnosus, and one, L. paracasei. CT3 isolate has 84% similarity with L. plantarum and 14.3% with L. brevis 1while CT8 isolate is 71% similar to L. brevis 1 and 28.9% to L. plantarum. Purity evaluation showed that CT3 and CT8 were L. plantarum. Well difusion test showed that all LAB strains possess very solid resistances, with diameters over 17 mm, against B. cereus, E.coli, S. aureus and S. thypimurium. The average inhibitory resistance against B. Cereus, E.coli, S.aureus and S.typhimurium was was 17.68 mm, 19.38, 19.30 and 19.03 mm, respectively. LAB isolated from Indonesian local goat colostrum are potential candidates for bacteriocin-producing bacteria

Calcium Alginate and Salt/Phosphate as Binding Agents in Restructured Lamb

A study on restructurization of lamb meat using several binding agents were conducted. Objectives of the study were evaluate effectivity of Ca–alginate, salt and phosphate as binding agent and their effect on physical properties of the restructured meat stored at -20⁰C for up to 12 weeks. Three binding agents were added to the restructured products, which include NaCl 0.3 %/ NTPP 0.3 %; alginate 0.5 %/Ca-lactate 0.5%; NaCl 0.3 % / NTPP 0.5 %/alginate 0.5% and no binding agent as a control. The products were evaluated at 0, 4, 8 and 12 weeks of storage. The result showed that treatment with alginate 0.5%/Ca-lactate 0.5% had the least purge loss value of 4.3±0.2%. The least cooking losses of 30.2±3.79% and the highest shear force 61.6±13.77 N. (Animal Production 3(1): 20-25 (2001

Pengaruh Ekstrak Nanas (Ananas Comosus) Sebagai Agensia Bating Terhadap Kekuatan Tarik Dan Suhu Kerut Kulit Kelinci Lokal Samak Nabati

The aims of experiment were to find out the effects of concentration of pineapple extract, bating time and their interactions on tensile strength and shrinkage temperature of local rabbit skin, which was tanned by vegetable tanning agent. The materials of this experiment were 27 rabbit skins used as bating object. The experimental design used was completely randomized design (CRD) with factorial treatments 3 x 3. The results of analysis showed that concentration of pineapple extract, bating time and their interactions were not significantly affect (P < 0,05) on tensile strength and shrinkage temperature . The average of the tensile strength at this experiment was 157,394 kg/cm2 and fulfilled the requirement of SNI. 06-0463-1989: Kulit Lapis Doma/Kambing Samak Kombinasi (Krom Nabati), Mutu dan Cara Uji, and shrinkage temperature was 79,70oC that means fulfilled Nayudama's (1978) did requirement

Stabilitas Bakteri Asam Laktat pada Pembuatan Keju Probiotik Susu Kambing

Susu kambing adalah salah satu sumber protein hewani yang berpotensi untuk dikembangkan. Keunggulan susu karnbing antara lain kadar laktosa rendah, ukuran globula lemak yang kecil, kadar MCFA (Medium Chain Fatty Acid) dan kadar nukleotida yang tinggi. Susu kambing juga merupakan sumber isolat bakteri asam laktat (BAL) yang bermanfaat bagi kesehatan. Penelitian ini telah berhasil mengisolasi BAL probiotik Lactobacillus rhamnosus dan Lactobacillus plantarum I selanjutnya digunakan untuk mengbasilkan keju fungsional. Penelitian dikerjakan dalam tiga tahapan, yaitu : (1) pemeliharaan dan persiapan kultur BAL, (2) Pembuatan keju dan uji stabilitas BAL, (3) analisis organoleptik dan proksimat keju. Keju lunak probiotik dengan isolat probiotik L. rhamnosus dan L. plantarum l mempunyai stabilitas BAL selama 4 minggu penyimpanan dengan jumlah BAL 10° log CFU/g. Keju yang dihasilkan mempunyai aroma yang sama dcngan keju kambing komersial, tetapi berbeda tekstur dan rasa (P<0,05) terhadap keju kambing komersial. Tekstur keju lunak probiotik mernpunyai kisaran rataan kekerasan 0,115-0,452 N. Kekerasan tekstur secara statistik berbeda nyata (P<O,05) untuk keju lunak dengan penggunaan BAL probiotik berbeda. Komposisi kimia keju probiotik memiliki kadar air 56,38-60,58%; kadar protein 13,57-17,40%; lemak 17,66-20,42%; dan kadar abu 2,69-3,19%. Stability Of Lactic Acid Bacteria (LAB) In Probiotic Cheese From Goat MilkGoat milk has low content of lactose, high MCFA, protein and nucleotides. in addition, goat milk is the natural source of lactic acid bacteria that have beneficial effect to the health. This research successfully isolated Lactobacillus rhamnosus and L. plantarum I and then applied those bacteria to cheese made from goat milk. This study was done in three stages, i. e. (1) Preparation of lactic acid bacteria culture, (2) probiotic cheese making and stability testing, (3) chemical analysis and sensory test of the probiotic cheese. LAB in isolate probiotic soft cheese with L. rhamnosus and L. plantarum I was viable for 4 weeks of storage with the number of LAB 10° log CFU/g. The flavor of the resulting cheese was similar to that of commercial goat cheese, but its texture and taste were different (P<0.05) from commercial goat cheese. The hardness of probiotic soft cheese ranged from 0.115 to 0.452 N and the value were significantly different (P<0.05) for soft cheese incomporated different probiotic LAB. The chemical composition of probiotic cheese was moisture 56.38-60.58%; protein 13.57-17.40%, fat 17.66-20.42% and ash 2.69-3.19%

Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning Diseases

The study was aimed to investigate the antimicrobial activity of bacterial isolates L.plantarum 3CT7 and 20CT8 from goat colostrum. The antimicrobial activity of cell-free supernatant was tested using a well-diffusion method on several indicators: temperature, time of storage, and pH. Antimicrobial activity was recorded in both isolates at pH 2.0; 4.0; 6.0 and 8.0, temperature at 0, 50 and 100 oC, and in cold storage for 0, 15, 30, 45 and 60 days. L.plantarum 7CT3 and L.plantarum 20CT8 have a bigger zone of inhibition than that of Pseudomonas spp. as compared to other bacteria. Testing the cell-free activity was aimed to investigate the metabolite inhibition by L.plantarum. The isolates were capable of inhibiting all pathogenic bacteria in the experiment (S. thypimurium, E. coli, and S. aureus) as evidenced from the similar zone of inhibition from 15.83 to 16.06 mm. Isolates (L. plantarum 7CT3 dan 20CT8) exhibit inhibitory properties against S.thypimurium, S. aureus, Pseudomonas spp.. and L. monocytogenes at 0, 50 and 100oC. L.plantarum 7CT3 and L.plantarum 20CT8 exhibit antimicrobial activity during cold storage. Both isolates grown in the range of pH from 2 to 8 could inhibit S. thypimurium, E. coli, S. aureus and Pseudomonas spp. In general, the two isolates are the potential antimicrobial activity with broad ranges of pH, temperature and storage time