35 research outputs found
KARAKTERISTIK SENSORIS PRODUK MINUMAN WHEY FERMENTASI DENGAN PENGGUNAAN PERSENTASE SUKROSA
No full textWhey dangke is a byproduct of the dangke industry and has not been utilized. The application of whey dangke to be a fermented beverage will provide functional and economical use values. Fermented whey products need to study the use of sugar in connection with future consumer preferences. Sucrose can be metabolized by microorganisms. The use of sucrose and the activity of microorganisms during fermentation can influence the sensory assessment of the final product of whey fermentation. The purpose of this research was to determine the sensory physical characteristics of fermented whey beverage products by adding various percentages of sucrose. The treatment in this research was the use of sucrose percentages of 3, 6, 9, and 12 % (w/v) and without the addition of sucrose and also using commercial products as a comparison. Sensory testing used 36 semi-trained panelists. Sensory assessment included sour taste, sweet taste, panelists\u27 preference for aroma and appearance, and responsiveness of reception from panelists. The results showed that an increase in the percentage of sucrose causing whey fermentation of sour taste decreased, while the sweet taste, aroma and appearance preference increased. The panelist acceptance response to the sour and sweet taste of the fermented whey beverage product was the response received, while the panelist acceptance response to the aroma and appearance was from a neutral response to receiving. The used of 12% sucrose percentage in the processing of fermented whey drinks would produce drinks that are preferred by consumers.
Keywords : whey dangke, fermentation, sucrose, sensory characteristic
Optimization of Antioxidants with Different Fermentation TIME in the Salvage Industry Infertile Eggs
No full textThe eggs infertile is one alternative food to meet the nutritional needs and other benefts of eggs. The study aims to determine the effect of different fermentation time of the optimization efforts antioxidants in infertile eggs hatching the remaining results. The study design used a completely randomized design (CRD) with three treatments and fve replications. Study treatment was 0, 2 and 4 days. Materials used are infertile eggs hatching period of 18 days as many as 45 items. The parameters measured were the antioxidant activity, the concentration of antioxidants and thiobarbituric acid (TBA) and fat content. The results showed that the antioxidant activity in the rest of the infertile eggs hatching industry results highly signifcant effect increases with the length of fermentation consecutive 0 days amounted to 87.44%, amounting to 96.75% 2 days and 4 days amounted to 99.38%. The concentration of antioxidants in infertile eggs hatching salvage industry very signifcantly decreased with increasing fermentation time consecutive 0 days of 11.56%, 2 days of 10.66% and 4 days of 11.11%. TBA value (malonaldehid mg/10 mg) in infertile eggs hatching salvage industry very signifcantly decreased with increasing fermentation time consecutive 0 days of 0,09, 2 days of 0.08 and 4 days of 0.05. The percentage of fat in infertile eggs hatching salvage industry very signifcantly decreases with increasing length of fermentation consecutive days 0 of 11.56%, 2 days of 10.66% and 4 days of 11.11%. Fermentation for 2 days to optimize the rest of antioxidants in the eggs infertile hatching results
Assessment of Stabilizer Potential of Porang Flour and Maize Starch on Antioxidant Activity and Physicochemical Characteristics Ice Cream
No full textIce cream is a semi-frozen food made from milk or milk products, sweeteners, stabilizers, emulsifiers, and added flavors. Many ice cream product developments have been carried out to improve the quality of ice cream. One of them is the addition of stabilizers that maintain emulsions and enhance the softness of ice cream products. They can prevent the formation of large ice crystals in ice cream, provide uniformity of product texture, and provide resistance so that it does not melt easily. The purpose of this study was to analyze ice cream\u27s antioxidant activity and physicochemical quality using different types and amounts of stabilizers (porang flour and cornstarch). This research method uses a completely randomized design (CRD) consisting of 5 levels of treatment with 3 replicates each. The treatment used in this study is the use of porang flour and cornstarch stabilizer at different concentrations, including; A1: 100% cornstarch; A2: Combination of 25% porang flour and 75% cornstarch; A3: Combination of 50% porang flour and 50% cornstarch; A4: Combination of 75% porang flour and 25% cornstarch; A5: 100% porang flour. The results showed that the treatment of the use of stabilizer combination of porang flour and cornstarch had a very significant effect (P<0.01) on ice cream testing parameters, including antioxidant activity and viscosity. Using a stabilizer combination of porang flour and cornstarch has no effect (P>0.05) on ice cream testing parameters, such as taste, texture, liking, melting power, and overrun. Treatment (A4) combines 75% porang flour and 25% cornstarch as stabilizers in ice cream.
Keywords: Ice cream, stabilizer, antioxidant activity, physicochemical qualit
Antibacterial activity of fermented whey beverage by products from buffalo dangke
No full textWhey derived from by-product processing dangke Buffalo has not been widely\ud
utilized in Enrekang. Nutrition components of whey allow to be processed into\ud
fermented beverage products. Lactobacillus acidophilus FNCC 0051 is one of the bacteria\ud
used for the manufacture of fermented beverage products. The addition of these\ud
bacteria can be generated of functional food products. This product can inhibit the\ud
growth of pathogenic bacteria (antibacterial). The objectives of the research were to\ud
evaluate the antibacterial activity of fermented whey beverage ingredient by-product\ud
from Buffalo dangke. The research was conducted according to completely randomized\ud
design with a factorial pattern of sucrose level respectively: 0, 9, 12 and 14% as first\ud
factors and duration of incubation (4, 8, and 12 hours, respectively) as second factor\ud
and 5 replications. Inoculated whey with L. acidophilus then tested with pathogen\ud
bacteria (S. aureus FNCC 0047 and E. coli FNCC 0091) to determine the inhibition zone\ud
as indicator of antibacterial activity. The results showed that whey fermentation using\ud
basic ingredients of buffalo dangke could inhibit the growth of S. aereus or E. coli.\ud
Inhibiton zone against pathogenic bacteria significantly enhanced as increasing level of\ud
sucrose or incubation time
Embryo Development and Chick Performance of Local Chicken Following In-Ovo Injection of L-Arginine Into Local Chicken Eggs
No full textThis study aims to determine the effect of in-ovo injection of L-arginine into local chicken eggs on embryo development and chick performance of local chicken. A total of 160 eggs were incubated using semi-automatic incubator with temperature of 37-38C and relative humidity of 55-65%. The injected L-arginine solution has a concentration of 0.5% (m/v). In treatment was divided into 4 groups, the first treatment was without injection (control), the second treatment was the injection of 0.2 mL L-arginine solution 0.5% (m/v)/egg, the third treatment was the injection of 0.4 mL L-arginine solution. 0.5% (m/v)/egg, and fourth treatment was the injection of L-arginine solution 0.6 mL 0.5%(m/v)/egg. The results showed that embryo mortality and hatchability were lower with L-arginine injection treatment than without injection. All treatments showed no effect on extraembryonic fluid absorption, but there was an increase in embryo weight in the injection treatment 0.2, 0.4, 0.6 mL L-Arginine 0.5% /eggs 2,355 g, 2,577 g, 2,705, respectively. In conclusion, an in-ovo injection of L-arginine in local chicken eggs has a good effect (the beneficial effect) on embryo death and embryo performance. Injection of 0.4 ml L-Arginine 0.5% /eggs improved hatchability and Newly Hatched Chick Weight (NHCW)
PERILAKU KONSUMSI SUSU SAPI DAN PRESTASI BELAJAR MURID KELAS 4 SD INPRES JONGAYA I DAN SD NEGERI SUDIRMAN I MAKASSAR
No full text2016ABSTRAK\ud
Musmuallim (I41109260) dengan judul skripsi ???Perilaku Konsumsi Susu Sapi dan Prestasi Belajar Murid Kelas 4 sd Inpres Jongaya I dan sd Negeri Sudirman I Makassar??? di bawah bimbingan ibu Dr. Wahniyathi Hatta, S.Pt, M.Si sebagai pembimbing utama dan ibu Dr. Fatma Maruddin, S.Pt, MP sebagai pembimbing kedua.\ud
Penelitian ini bertujuan untuk mengetahui sejauh mana hubungan antara tingkat konsumsi susu sapi dengan prestasi belajar siswa murid kelas 4 yang di raih. Penelitian ini berlangsung selama 3 bulan, yaitu pada bulan maret hingga mei 2015. Metode penelitian ini menggunakan Analisis data primer dan sekunder. Penelitian ini dilakukan secara deskriptif menggunakan tabel distribusi frekuensi. Hubungan antara perilaku konsumsi susu (frekuensi minum susu, dan umur mulai minum susu) dan nilai matematika diuji menggunakan metode chi square /(x2). Jenis data yang digunakan adalah data kualitatif yang berupa pernyataan dan data kuantitatif yang berupa angka. Sumber data yang digunakan data primer dari hasil wawancara dan data sekunder dari pihak sekolah. Metode pengambilan data meliputi wawancara dan observasi dengan siswa, guru dan pihak sekolah. Dari hasil penilitian ini maka dapat di simpulkan bahwa tingkat konsumsi susu sapi berpengaruh terhadap tingkat prestasi siswa karena Asupan gizi yang cukup pada anak membantu pertumbuhan sehingga secara tidak langsung dapat meningkatkan prestasi belajar anak di sekolah. Susu sapi juga mengandung DHA yang membantu perkembangan otak anak. Berdasarkan hal tersebut, frekuensi konsumsi susu anak sekolah penting diperhatikan.\ud
Kata kunci : Susu Sapi, Perilaku, Konsumsi, Prestasi, Murid kelas
KARAKTERISTIK KIMIA SUSU SAPI PERAH FRIESIAN HOLSTEIN (FH) DENGAN PEMBERIAN KONSENTRAT HIJAU
No full text2016ANDI TENRI KHAERANI ANWAR. I111 12 065. Karakteristik Kimia Susu Sapi Perah Friesian Holstein (FH) dengan Pemberian Konsentrat Hijau. Pembimbing : Ambo Ako dan Fatma Maruddin\ud
Tujuan dari penelitian ini adalah untuk mengetahui karakterisrik kimia susu sapi perah FH yang diberi konsentrat hijau. Sapi perah yang digunakan sebanyak 15 ekor, umur sapi yang digunakan yaitu 5-6 tahun, masa laktasi yaitu 4-5 bulan rata-rata produksi susu yaitu sekitar 12-13 liter/hari. Pakan yang digunakan dalam penelitian ini yaitu rumput gajah (Pennisetum purpureum), dan konsentrat yang tersusun dari murbei (Morus alba), lamtoro (Leucaena leucocephala), gamal (Gliricidia sepium), dedak, bungkil kelapa, tepung rese, tumpi jagung, molasses, dan mineral. Sapi dikelompokkan menjadi 3 perlakuan dan 5 ulangan dimana perlakuannya, yaitu : P1 (kontrol) = Pemberian konsentrat dengan tanpa menggunakan bahan konsentrat hijau, P2 = Pemberian konsentrat dengan menggunakan bahan konsentrat hijau 25%, P3 = Pemberian konsentrat dengan menggunakan bahan konsentrat hijau 50%. Parameter yang diamati dalam penelitian ini adalah karakteristik kimiawi air susu dengan melihat kandungan protein, lemak, laktosa, phosfor dan kalsium. Data kualitas susu dianalisis dengan analisa ragam dengan pola Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukkan bahwa perlakuan level pemberian konsentrat hijau tidak berpengaruh terhadap karakteristik kimia susu sapi perah FH pada kadar protein, laktosa, kalsium dan fosfor, namun kadar lemak susu lebih rendah pada perlakuan pemberian konsentrat dengan level konsentrat hijau 50% dibandingkan dengan perlakuan tanpa pemberian konsentrat hijau. Dengan demikian bahan konsentrat hijau dapat dimanfaatkan sebagai bahan konsentrat pengganti konsentrat komersil sampai pada level 25%.\ud
Kata kunci : Friesian Holstein, Karakteristik kimiawi susu, Konsentrat Hija
PENGARUH KONSENTRASI AGAR-AGAR TERHADAP pH, KEASAMAN DAN ORGANOLEPTIK PRODUK SUSU FERMENTASI
No full text2016SRI INDAH UTARI (I111 11 264). Pengaruh Penggunaan Konsentrasi Agaragar\ud
terhadap Kualitas Fsiko-kimiawi Produk Susu Fermentasi. Dibimbing oleh\ud
FATMA MARUDDIN dan MUHAMMAD IRFAN SAID.\ud
Susu Fermentasi merupakan produk yang menggunakan proses biologis\ud
dengan kekentalan cair hingga kental. Kekentalan susu fermentasi dapat dibentuk\ud
dengan penggunaan stabilizer (penstabil). Salah satu bahan penstabil yang dapat\ud
membentuk kekentalan susu fermentasi adalah agar-agar. Peningkatan konsentrasi\ud
agar-agar menyebabkan semakin banyak ikatan kompleks antara komponen\ud
polisakarida dengan air. Penggunaan penstabil akan mempengaruhi lingkungan\ud
tumbuh mikroorganisme. Tujuan penelitian ini adalah untuk mengetahui pengaruh\ud
penggunaan konsentrasi agar-agar terhadap perubahan pH, keasaman,\ud
organoleptik dan kesukaan panelis. Parameter yang diukur dalam penelitian ini\ud
adalah nilai pH, kandungan asam laktat, pengujian organoleptik (warna, rasa dan\ud
aroma) dan uji hedonik. Analisis data menggunakan Rancangan Acak Lengkap\ud
(RAL) dengan 5 perlakuan (0,05%, 0,10%, 0,15%, 0,20% dan 0,25%) dan 5\ud
ulangan. Peningkatan penggunaan konsentrasi agar-agar menyebabkan nilai pH\ud
meningkat, dan kandungan asam laktat mengalami menurun. Hasil organoleptik\ud
menunjukkan pemberian agar-agar tidak mengubah warna, rasa dan aroma produk\ud
susu fermentasi, namun mengubah kekentalan dan kesukaan panelis terhadap\ud
susu fermentasi. Penggunaan gar-agar dengan konsetrasi 0,15% dapat\ud
memperbaiki kualitas fisiko-kimiawi susu fermentasi.\ud
Kata Kunci: Susu fermentasi, konsentrasi agar-agar, kualitas fisiko-kimiaw
KARAKTERISTIK KIMIAWI TEPUNG BULU LIMBAH PENGOLAHAN KERUPUK KULIT SAPI MENGGUNAKAN NaOH DAN LAMA PERENDAMAN BERBEDA
No full text2016M. SIDIK (I 111 11 289) Chemical Characteristics of Hair Meal Waste From\ud
Cattle Skin Crackers Processing Using Different NaOH and Soaking Time. Under\ud
the guidance of MUHAMMAD IRFAN SAID (Supervisor) and FATMA\ud
MARUDDIN (Co Supervisor)\ud
Hair waste contains high protein, that is potential to be processed into hair\ud
meal. This study aims to assess the chemical characteristics hair meal and to\ud
assess the level of NaOH and best best submersion time. The sample used is hair\ud
waste treated with NaOH (10%, 15% and 20%) and different submersion time (2\ud
days, 4 days and 6 days). Data collected are analyzed through completely\ud
randomized design 3x3 factorial design as much as three-time repetitions. The\ud
results showed that NaOH treatment impacts significant (p <0.01) to the ash\ud
content, but not significantly (p> 0.01) on levels of protein and water content.\ud
Treatment of submersion time impacts significantly (p <0.01) on the protein\ud
content, but not significantly (p> 0.01) on water and ash content. Meanwhile, the\ud
interaction of NaOH and submersion time did not significantly impact (p> 0.01)\ud
on the protein, water, or ash content. Thus, it is concluded that the treatment of\ud
NaOH up to 15% could increase the levels of ash content and that submersion up\ud
to 6 days could increase the protein content.\ud
Keyword: Hair waste cattle, NaOH, soaking time, protein content, ash content and\ud
water content
PENGARUH SUKROSA TERHADAP JUMLAH BAKTERI DAN KARAKTERISTIK KIMIA PADA WHEY KERBAU FERMENTASI
No full text2013ASMA BIO KIMESTRI. I 411 09 256. Pengaruh Sukrosa terhadap Jumlah Bakteri dan Karakteristik Kimia pada Whey Kerbau Fermentasi. Dibawah Bimbingan : Hajrawati, S.Pt. M.Si dan Dr. Fatma Maruddin, S.Pt MP.\ud
Tujuan dari penelitian ini untuk mengetahui pengaruh level sukrosa terhadap pertumbuhan bakteri Lactobacillus acidophilus FNCC 0051 dan penggunaan laktosa, pati, dan sukrosa oleh bakteri Lactobacillus acidophilus seiring peningkatan level sukrosa yang ditambahkan dalam produk minuman fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali ulangan. Pembuatan minuman fermentasi whey dengan inokulasi bakteri Lactobacillus acidophilus FNCC 0051 dengan level sukrosa yang berbeda. Whey fermentasi di uji jumlah pertumbuhan bakteri, kandungan laktosa, kandungan sukrosa, dan kandungan pati. Hasil penelitian menunjukkan bahwa level sukrosa pada minuman fermentasi meningkat (P<0,01). Jumlah bakteri Lactobacillus acidophilus FNCC 0051 dengan perlakuan level sukrosa 0, 9, 12, dan 15% yaitu 7,94; 8,18; 8,12; 8,04cfu/ml. Karakteristik kimia berupa kandungan laktosa, sukrosa, dan pati dari minuman whey kerbau fermentasi menunjukkan peningkatan seiring penambahan level sukrosa (P<0,01). Karakteristik kimia pada whey kerbau fermentasi dengan kandungan laktosa 4,27%-4,32%, kandungan sukrosa 5,87%-9,68%, dan kandungan pati 0,42%-0,45%. Hasil penelitian ini menyimpulkan bahwa level sukrosa 9% dan 12 % menghasilkan whey fermentasi yang baik dari segi jumlah bakteri dan karakteristik kimia (laktosa, sukrosa, dan pati).\ud
\ud
Kata Kunci : Whey , Lactobacillus acidophilus FNCC 0051, jumlah bakteri, laktosa, sukrosa, pati
