707 research outputs found
Addition of Lemna (Lemna minor) in Goat Rations: Effect on Milk Composition and Fermentation Product Characteristics
Full text linkThis study evaluated the effect of Lemna minor supplementation in dairy goat feed on milk fat and fatty acid composition. The results showed that the addition of L. minor significantly altered the milk fat profile, which may influence the quality of fermented dairy products. Fresh goat milk and milk from goats fed with L. minor were used as the primary raw materials for producing fermented products such as yogurt and kefir. The objectives of the study were: (1) to compare the composition of fresh milk produced by goats fed a basal diet and those fed a diet supplemented with L. minor, and (2) to compare the characteristics and composition of fermented milk products, namely yogurt and kefir, made from both types of goat milk. The research was conducted as a laboratory experiment. The observed variables included fresh milk composition, viscosity, color profile of fermented milk, and fatty acid composition of the fermented products. The results indicated that both fresh goat milk and Lemna-supplemented goat milk met the Indonesian National Standard (SNI) for milk quality, with no significant differences between them. Viscosity differed between yogurt and kefir products, whereas the color profile was not influenced by the type of milk used. The saturated chain fatty acid (SCFA) content in Lemna goat milk was 8.91%, while in the fermented products it was 0.99% and 1.17%, respectively. The polyunsaturated fatty acid (PUFA) content in Lemna goat milk was 17.48%, decreasing to 15.20% in the fermented products
Preparation of Surimi-like products from broiler and culled egg-type ducks\u27 (Anas platyrhychos Linn.) meat.
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Effects of Decontamination Using Organic Acids on Total Microbial Number and Qualities of Poultry Carcasses
No full textTujuan Penelitian adalah mempelajari pengaruh dekontaminasi menggunakan asam terhadap jumlah mikroorganisme dan kualitas pada karkas ayam selama penyimpanan sehingga dapat digunakan untuk menentukan metode dekontaminasi karkas yang dapat diterapkan pada rumah potong ayam skala kecil atau rumah tangga. Penelitian dilaksanakan dengan Rancangan Acak Lengkap dengan 5 perlakuan dekontaminasi yang terdiri atas perendaman karkas selama 5 menit dalam air dingin (A), asam laktat (B), asam sitrat (C), dan asam asetat (D), masing – masing dengan konsentrasi 2%. Karkas kemudian disimpan pada kondisi kamar dengan cara digantung. Masing – masing perlakuan diulang 4 kali. Peubah yang diamati terdiri atas (1) peubah kualitas mikrobiologis karkas, yaitu jumlah total bakteri, (2) peubah kualitas fisik daging (pH dan WHC), dan (3) peubah kualits organoleptis (warna, bau dan lendir). Peubah diukur sebelum perlakuan, pada 0 jam setelah perlakuan, kemudian setelah 2,4,6 dan 8 jam setelah perlakuan. Hasil menunjukkan dekontaminasi menyebabkan penurunan jumlah mikroba secara drastis dari 104 menjadi 101 cfu/g. Namun demikian, tidak terdapat perbedaan pengaruh yang signifikan antar masing – masing metode terhadap penurunan jumlah mikroba. Jumlah mikroba kembali meningkat seiring dengan lamanya masa simpan. Penggunaan asam organik meyebabkan penurunan jumlah mikroba. Jumlah mikroba kembali meningkat seiring dengan lamanya masa simpan. Penggunaan asam organik menyebabkan penurunan pH karkas. Sampai penyimpanan 8 jam pada kondisi ruang, kualitas fisik karkas (pH dan WHC) tidak ada perubahan yang berarti dan munculnya lendir pada permukaan karkas belum terdeteksi oleh panelis. Dapat disimpulkan bahwa untukmemperpanjang masa simpan dan meningkatkan kemanan, maka perlu dilakukan dekontaminasi pada karkas ayam, yaitu dengan perendaman pada larutan asam (laktat, sitrat atau asetat) 2% selama 5 menit. Karkas yang telah didekontaminasi dapat disimpan sampai dengan 8 jam pada kondisi ruang. (Animal Production 10(2): 129-134 (2008)
Kata Kunci: Karkas ayam, dekontaminasi, kualitas, asam organik, masa simpa
Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goat’s Colostrum
Full text linkThe 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
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