Mayonnaise adalah saus popular berbentuk semi solid minyak dalam air yang tersusun atas minyak, pengasam dan telur yang dipasteurisasi sebagai emulsifier. Permintaan konsumen saat ini menghendaki makanan yang alami menyehatkan dan rendah kalori sehingga, dilakukan inovasi dan pembuatan produk low fat. Emulsifier yang sering digunakan adalah lesitin kuning telur, kasein, dan whey. Kefir dapat digunakan sebagai pengganti emulsifier dalam pembuatan low fat mayonnaise. Penggunaan kuning telur dikurangi dan kefir digunakan sebagai emulsifier pengganti kuning telur. Tujuan dari penelitian ini adalah untuk mengetahui kestabilan emulsi, antioksidan, dan kestabilan oksidasi dari mayonnaise yang terbuat dari rice bran oil dan kefir selama penyimpanan. Metode penelitian menggunakan metode percobaan laboratorium. Hasil penelitian menunjukkan penggunaan kefir dalam low fat mayonnaise dapat meningkatkan kestabilan emolsi dan kestabilan oksidasi.
ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kulit pisang dan Lactobacillus acidophilus FNCC 0051 terhadap kualitas mikrobiologis dan kimiawi kefir susu kambing. Kefir dibuat dari susu kambing dengan kefir grain 3 % (w/v) dan Lactobacillus acidophilus FNCC 0051 (0, 1 dan 3 % (v/v)) serta tepung kulit pisang (0, 1 dan 2 % (w/v)). Semua perlakuan diinkubasi pada suhu ruang (± 28,5 °C) selama 10 jam, hingga pH turun menjadi 4,2 sampai 4,6. Uji kualitas kefir yang diamati yaitu mikrobiologis (total bakteri asam laktat, viabilitas probiotik, total khamir) dan kimiawi (pH, kadar laktosa, kadar alkohol, kadar lemak, serat pangan). Data hasil uji total bakteri asam laktat, viabilitas probiotik, total khamir, pH, kadar laktosa, kadar alkohol, kadar lemak dianalisis dengan analisis sidik ragam pola faktorial 3x3, dan dilanjutkan dengan Duncan's New Multiple Range Test (DMRT). Data hasil serat pangan dianalisis dengan analisis deskriptif. Hasil penelitian menunjukkan bahwa Lactobacillus acidophilus FNCC 0051 berpengaruh (p ≤ 0,05) terhadap penurunan pH, kadar alkohol dan peningkatan bakteri asam laktat serta viabilitas probiotik. Tepung kulit pisang berpengaruh (p ≤ 0,05) terhadap peningkatan kadar alkohol dan bakteri asam laktat. Kefir memiliki rerata total bakteri asam laktat yakni 9,51 log cfu mL -1 , viabilitas probiotik 8,65 log cfu mL -1 , total khamir 6,13 log cfu mL -1 , pH 4,85, laktosa 3,14 %, kadar alkohol 0,096 %, kadar lemak 5,33 %, dan total serat pangan 10,49 %. Hasil penelitian dapat disimpulkan bahwa kualitas kefir semua perlakuan memenuhi standar komposisi kefir menurut standar Codex 234-2003 dan kefir yang terbaik dengan penambahan Lactobacillus acidophilus FNCC 0051 3 % dan tepung kulit pisang 1 %. Kata kunci: Susu kambing; kefir; Lactobacillus acidophilus FNCC 0051; tepung kulit pisang ABSTRACTThis experiment was carried out to investigate the effect of plantain peel flour and Lactobacillus acidophilus FNCC 0051 on the microbiological and chemical quality of goat milk kefir. Kefir was made from goat's milk with 3 % of kefir grain (w/v) and Lactobacillus acidophilus FNCC 0051 (0, 1 and 3 % (v/v)) and plantain peel flour (0, 1 and 2 % (w/v)). All treatments were incubated at room temperature (± 28.5 °C) for 10 hours, until the pH dropped to 4.2-4.6. The quality of Kefir was evaluated by microbiological analysis (total of lactic acid bacteria, probiotics viability, total yeast) and chemical analysis (pH, lactose content, alcohol content, fat content and dietary fiber). The data of total lactic acid bacteria, probiotics viability, total yeast, pH, lactose content, alcohol content, fat content were evaluated by analysis of variance and followed by Duncan's New Multiple Range Test (DMRT). Data of dietary fiber was evaluated by descriptive analysis. The research result showed that the addition of Lactobacillus acidophilus FNCC 0051 had a significant effect (p ≤ 0.05) on decreasing pH, alcohol content and increasing total lactic acid bacteria and probiotic
This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.
Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that
The purpose of this study was to analyze the performance of milk production, total milk revenue and reproduction indicators of Friesian Holstein Crossbred cows maintained under smallholder’s management system of 122 cows in DIY Province and 345 cows in East Java Province, Indonesia. The study was conducted with survey method and direct observation. A total of 180 Friesian Holstein Crossbred farmers (90 farmers were in DIY and another 90 farmers were from East Java Province) was randomly selected and interviewed used structured questionnaire to assess the milk production, total milk revenue and indicators of reproduction of Friesian Holstein Crossbred cows. The result of the study showed that the average mature equivalent of milk production was 3,810.21±920.10 L/lactation in DIY and 3,717.79±818.44 L/lactation in East Java Province, and the total milk revenue was 12,401,917.87±2.48 IDR per lactation in DIY and 14,647,217.80±3.05 IDR per lactation in East Java Province; day to first mating (postpartum mating), services per conception and days open were 62.34±29.24 days, 2.60±1.32 and 88.58±34.43 days in DIY and 60.62±23.07 days, 2.46±1.26 and 88.67±28.86 days in East Java Province. Based on total milk revenue, the conclusion of this study was Friesian Holstein Crossbred cows maintained under smallholder’s management system in East Java Province better than those in Yogyakarta province (DIY). The mature equivalent of milk production and reproduction indicators of dairy cows (postpartum mating, service per conception and days open) from both provinces showed no significant differences and the value of each parameter reproduction indicators is still within the normal range.
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