Fermentation technology has been used for decades for dairy and meat products. Several studies have shown an increase in the nutritional value of fermented meat and can increase its safety and shelf life. Bekamal is a traditional fermented meat product found in Banyuwangi Regency. Lactic acid bacteria is one of the natural microbiota of meat that is widely used as a fermentation agent to maintain quality and improve the product’s hygiene and sensory properties. This study aimed to indetify lactic acid bacteria (LAB) from traditional fermented meat products, namely bekamal. Bekamal tested is meat that has undergone a fermentation process for 7, 14 and 21 days, and each fermentation time consists of one sample to be isolated and identified the presence of lactic acid bacteria in it. The results showed that in bekamal, some lactic acid bacteria were indicated by Gram staining results, namely gram-positive and catalase-positive, and the results of the CO2 production test were classified as heterofermentative bacteria. This research concluded that in bekamal, lactic acid bacteria were indicated from Lactobacillus, Streptococcus and Leuconostoc genus.
Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan dengan berbagai bahan penstabil terhadap sifat fisikokimia mayonnaise. Jenis bahan penstabil yang digunakan pada penelitian ini yaitu CMC, gum arab, dan xanthan gum dengan penyimpanan menggunakan suhu ruang selama 8 hari. Penelitian ini menggunakan 4 sampel 5 perlakuan dan 3 kelompok. Penelitian ini menggunakan sampel berupa S0 (tanpa bahan penstabil), S1 (CMC 1%), S2 (Gum arab 1%), dan S3 (Xanthan gum 1%). Hasil penelitian menunjukkan bahwa penambahan berbagai bahan penstabil dan lama penyimpanan mayonnaise pada sifat fisik menunjukkan hasil nyata (P<0,05) pada penyimpanan dan tidak terjadi interaksi namun pada sifat kimia menunjukkan hasil (pH, FFA, Kadar air) nyata (P<0,05) pada berbagai jenis bahan penstabil dan penyimpanan serta ada interaksi pada parameter kadar air. Berdasarkan penelitian ini dapat disimpulkan bahwa masing-masing bahan penstabil memiliki keunggulan dan kestabilan yang berbeda disetiap parameter sehingga perlakuan terbaik tidak bisa dipastikan.
Whey cheese is a by-product of traditional or modern cheese-making processes. The yield of each cheesemaking reaches around 83% of the volume of milk used.whey can be processed into nata de whey by adding Acetobacterxylinum. The purpose of this study were to determine the effect of fermentation duration and differences in starter sources on the chemical quality produced by nata de whey. All samples were analyzed for fat, protein, cellulose and reducing sugars. this use study of two factorial randomized block design. The first factor is the difference in the starter (commercial and pineapple fruit extract) and the second factor is the length of fermentation with three replications. The results showed that the effect of fermentation time and the difference in starter sources on nata de whey had a very significant impact (P <0.01) on the calculation of fat content in the nata the whey. The duration of fermentation and differences in the source of the stater on nata de whey had no significant effect (P> 0.05) on the content of protein, reducing sugar and cellulose content produced.
Desa Kumendung terletak di kecamatan Muncar, Kabupaten Banyuwangi, mempunyai luassebesar 5,37 km2, dengan jumlah penduduk sebanyak 6.135 jiwa. Mata pencaharian utamapenduduknya adalah sebagai nelayan, petani, dan peternak. Sub sektor peternakan mempunyaiperan yang sangat penting bagi kehidupan masyarakat desa Kumendung.Jumlah ternak yang cukup banyak di desa Kumendung memberikan dampak terhadappencemaran lingkungan. Kotoran ternak ruminansia yang ada belum diolah menjadi pupukorganik maupun sumber energi yang dapat dimanfaatkan oleh warga. Kotoran ternakruminansia yang tidak dikelola dengan baik dapat menurunkan kualitas lingkungan. Gasmethana (CH4) yang dihasilkan oleh kotoran sapi merupakan penyumbang terbesar pada efekrumah kaca.Masyarakat desa Kumendung saat ini masih banyak yang menggunakan kayu sebagai bahanbakar. Penggunaan kayu sebagai bahan bakar dapat digantikan dengan briket yang berbahanbaku dari kotoran ternak ruminansia. Briket kotoran ternak ruminansia sebagai bahan bakarpengganti kayu bakar dapat menurunkan dampak lingkungan yang diakibatkan oleh limbahkotoran ternak dan dapat mengurangi penebangan pohon. Selain itu, briket mempunyaikeuntungan ekonomis karena dapat diproduksi secara sederhana, memiliki nilai kalor yangtinggi, dan ketersediaan bahan bakunya melimpah di Indonesia sehingga dapat bersaing denganbahan bakar lain.Pemanfaatan teknologi tepat guna yang akan dilakukan melalui kegiatan pengabdianmasyarakat ini diharapkan dapat membantu mitra sasaran dalam memanfaatkan, mengolah,serta menambah added value limbah ternak ruminansia, sehingga perekonomian masyarakatjuga dapat ikut terangkat. Selain bekerja dengan mata pencaharian utamanya, masyarakat desaKumendung juga dapat mendapatkan penghasilan tambahan, atau setidaknya menekanpengeluaran untuk membeli bahan bakar berupa kayu maupun gas elpiji.
Whey is liquid cheese waste produced from the cheese making process after being separated from the curd. Cheese production waste contains a carbon source, one of which is lactose as an energy source in the development of fermented biotechnology, especially the manufacture of probiotics for livestock. Lactose (4-7%) and protein (0.6-1%) in whey cheese can be used as a medium for the growth of lactic acid bacteria and yeast in producing secondary metabolites which could be applied as nutraceutical feed additives that were useful for medical or health, including prevention and treatment of diseases and improve livestock performance.The research purpose was to determine the effect of adding kefir grain 1-5% into whey cheese based on chemical quality and microbiological. Whey Cheese is mixed with 10% molasses and then heated at 80 o C for 10 minutes later the temperature is lowered between 35-40 o C and added starter according to treatment. The next step is incubating anaerobic kefir fermentation for 24 hours with temperatures between 35-40 o C. The experimental method was designed with a completely randomized design with 6 starter level treatments and 3 replications, namely 0%, 1%, 2%, 3%, 4%, 5%. The results showed that the addition of 1-5% kefir grain was very significant (P<0.01) increasing protein, lactic acid bacteria, yeast and reducing water, fat, Total Plate Count (TPC). It can be concluded study concludes that the addition of 5% kefir grain into whey cheese added with 10% molasses affects the increase in lactic and yeast acid bacteria, protein and decreases fat, water, Total Plate Count (TPC).
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