69 research outputs found
Pengaruh Penambahan Susu Kedelai dan Protexin terhadap Karakteristik Keju Mozarella Susu Kerbau Rawa
Get PDFSriutami O, Hamzah B, Syafutri MI. 2020. Soy milk and protexin addition effects on characteristics of swamp buffalo milk mozzarella cheese. In: Herlinda et al. (2020.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Swamp buffalo milk has a high fat and protein content, so it has the potential to be processed into mozzarella cheese. Mozarella cheese is a type of soft cheese that has an elastic, soft and stringy texture. An important step in cheese making is the formation of curd. It consists of two ways, namely direct addition of acid and addition of starter culture. The objective of the research was to study the effect of soy milk and lactic acid protexin addition on the physical, chemical, microbiological, and sensory characteristics of swamp buffalo milk mozzarella cheese. This study used a factorial randomized block design with two treatment factors, namely concentration of soy milk (0%, 10%, and 20%) and concentration of protexin (2.5% and 5.0%). The parameters observed included physical (texture), chemical (water and ash content), microbiological, and sensory characteristics using hedonic tests (include texture, overall appearance and aroma). The results showed that concentration of soy milk had significant effects on texture and moisture content, while concentration of protexin had significant effect on texture. Interaction of soy milk concentration and protexin concentration significantly affected physical (texture) and sensory characteristics (texture and overall appearance) of swamp buffalo milk mozzarella cheese. Based on the highest score of hedonic test (texture and overall appearance), mozarella cheese with 10% of soy milk and 5.0% of protexin addition was the best treatment
PENELITIAN SUSU DAN HOMOGENISASI MEDIA BESAR MENGGUNAKAN MEDIA LACTIC M37 DAN PENGARUHNYA PADA NILAI GIZI KEJU
No full textSkim milk homogenization at 7 (single stage), 71 and 176 kg/cm2(dual stage,35 kg/cm2 second stage )Was used in the manufacture of cottage cheese. Each lots of skim milk manufactured into cottage cheese was inoculated with lactic culture M37.Bulk stater of lactic culture M30 was homogenized at 0,35(single stage ),106,and 246 kg/cm2 (dual stage 35kg/cm2 second stage).the use of 4 deifferent bulk culture with 3 different skim milk treatment produced a total of 12bulk starter skim milk treatment combinations. All 12 bulk starter skim milk treatment combinations were randomized prior to their manufacture. The experiment was relicated four time to manufacture of 48 vats of cottage cheese. Either homogenization of skim milk at 71 kg/cm2(dual stage, 35kg/cm2second storage)or greater or homoginezation of bulk culture at 246kg/cm2(dual stage, 35kg/cm2second storage) reduced yield los
Feasibility study on indigenous confectionery business – the case of gulo puan industries
Get PDFArtisanal food industry from agricultural and livestock crops have major potential on improving local community welfare and even contributing to sustainability if they are processed, produced and marketed properly. Agricultural and dairy products can be processed into a more diverse range of products that can attract wider consumers, particularly burgeoning urban middle-class. However, studies on such industry, particularly those in low and lower-middle income countries, are disproportionally sparse in the literature. In this study, we examine economic viability of product diversification of swamp buffalo milk-based artisanal confectionery product named gulo puan, which is exclusively produced in Pampangan sub-district, Ogan Komering Ilir regency, South Sumatra, Indonesia. To improve its marketability, the diversification of gulo puan into chocolate bar-like products was proposed. Financial feasibility analyses with the investment criteria, namely NPV, Net B/C, IRR, payback period, and sensitivity analysis were conducted and show that the proposed implementation is viable, robust, and realistic. However, declining number of swamp buffaloes in recent years due to farming mechanization, as well as lack of infrastructure for supply chain, remain as challenges in the future that need to be addressed by stakeholders and policymakers
Feasibility study on indigenous confectionery business – the case of gulo puan industries
Get PDFArtisanal food industry from agricultural and livestock crops have major potential on improving local community welfare and even contributing to sustainability if they are processed, produced and marketed properly. Agricultural and dairy products can be processed into a more diverse range of products that can attract wider consumers, particularly burgeoning urban middle-class. However, studies on such industry, particularly those in low and lower-middle income countries, are disproportionally sparse in the literature. In this study, we examine economic viability of product diversification of swamp buffalo milk-based artisanal confectionery product named gulo puan, which is exclusively produced in Pampangan sub-district, Ogan Komering Ilir regency, South Sumatra, Indonesia. To improve its marketability, the diversification of gulo puan into chocolate bar-like products was proposed. Financial feasibility analyses with the investment criteria, namely NPV, Net B/C, IRR, payback period, and sensitivity analysis were conducted and show that the proposed implementation is viable, robust, and realistic. However, declining number of swamp buffaloes in recent years due to farming mechanization, as well as lack of infrastructure for supply chain, remain as challenges in the future that need to be addressed by stakeholders and policymakers
A Study on Structured Microreactor for Process Intensification of Dry Reforming of Methane
No full textA Study on Structured Microreactor for Process Intensification of Dry Reforming of Methane
No full textA Study on Structured Microreactor for Process Intensification of Dry Reforming of Methane
No full textA Study on Structured Microreactor for Process Intensification of Dry Reforming of Methane
No full textStudy on Distilation Process of Patchouli Oil Through Leaves Delignification
No full textResearch was objected to determine the effect of patchouli leaves preparation on the distillation efficiency and quality of patchouli oil. The patchouli leaves (Pogostemon cablin Benth) were taken from Pandan Dulang Village, Muara Enim. It was separated from the stems and dried until maximum moisture content of 15%. Experiment was conducted in two replications base on these treatments, i.e delignification temperature (550C, 800C) and fermentation time (2, 4, 6, 8, days). NaOH solution (0,25%) was used for delignification. The distillation process was conducted at 100 20C and ambient pressure environment. Patchouli oil quality was expressed as several parameter such as ester numbers, acid numbers, and specific gravity. The result showed that increasing of fermentation time is followed by decreasing of the patchouli oil quality. Delignification at 550C for 6 days was identified as the treatment produced the highest efficiency process which about 2,346% (w/w) of patchouli oil that could be extracted and showed specific gravity 0.959, acid number 0,761 and ester number 4,561. All patchouli oil produced using the treatment of fermentation time were in the range of physico-chemical quality standard of patchouli oil given by SNI no 06-2385-1991. Keyword : patchouli leaves, preparation, delignification, fermentation, and distillatio
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