This study was conducted to determine the contamination of microorganisms, pH, water activity (a w), as well as sensory tests (color, aroma, flavor, and texture) with the presentation of different cheeses. This research was conducted in an Laboratorium Terpadu and Laboratorium Phatogen, Teknologi Hasil Ternak, Program Study Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Bogor Agricultural University. Data from the observations in doing calculations using t-test mathematical model of this design is t = with 2 times each replicate. The variables measured were the value of Total Plate Count (TPC), Potato Dextrote Agar (PDA), pH, a w , and a sensory test. Data were analyzed using t-test model. The results of the analysis of the t-test (α = 5%) of cheddar cheese block and cheddar cheese slice stem not give significant differences (P > 0,05) on the TPC and PDA yeasts or fungi. t-test (α = 5%) to pH and a w on each individual cheese does not give significant differences (P> 0,05). From the results of sensory analysis on the color of the cheese is seen that the panelists really liked the cheese sticks. Rate on cheese stem higher with the average value of which is 4 compared with cheddar cheese shaped slice which has an average value is 3,7. as well as on the assessment of texture and flavor, the rod-shaped cheddar cheese has a value-average higher than shaped slice of cheddar cheese. while the aroma cheddar cheese slice has a higher average value than the rod-shaped cheddar cheese. However this is seen not provide a significant difference due to differences in cheese and cheese slice stem relatively small. On the results of the analysis (t-test) showed that the difference in assessment of color, texture, aroma and taste of the cheese slice and cheese stems not significant or not significant. This is most likely because of the cheese slice and rods produced by the company that produced simultaneously.
The aim of this study was to determine the physical, chemistry, and microbiological quality of goat's milk collected from morning and afternoon milking. A total of 3 of crossbred goat (PE) milk were used in this study. These samples were analyzed for total plate count (TPC), Staphylococcus sp, Escherichia coli, and Salmonella sp. Test anova shown any significant differences ( p<0.05) in Escherichia coli while another microorganisms not significant. For quality physical and chemical anova results showed no difference between morning and afternoon milking. Based on Indonesian National Standard (SNI) for fresh milk No 3141.1-2011, the level of TPC, and Salmonella sp.were still in standard range, while Staphylococcus sp.and Escherichia coli was exceed the standard value. In conclusion, raw milk of goat collected directly from the udder is safe to consume.
Every organism including bacteria have the ability to adapt to environmental conditions that do not conform to the comfort zone. This study aims to see the response of E. coli to acidic conditions as a form of adaptation. In this study there were five treatments, E. coli grown on Nutrient Broth media as controls (P0), E. coli grown on Nutrient Broth media with acidic conditions (pH 4) (P1), E. coli grown on Nutrient media broth with acidic conditions (pH 4) and glucose by 10 % (P2), then given 30% glucose (P3) and 50 % (P4). At each treatment was repeated 3 times. Total population was calculated by the method of turbidimetry using a spectrophotometer with turbidity value (OD). The results show that the media with a low pH (pH 4) can inhibit the growth of E. coli, while the addition of glucose able to sustain the growth of E. coli bacteria. The addition of glucose to 50 % proved to increase the population up to 29 hours, whereas the addition of glucose 10 and 30 % had a decline in population of E. coli bacteria in 29 hours.Key words : E.coli, adaptation, acid, bacteria population ABSTRAK Setiap makhluk hidup termasuk bakteri memiliki kemampuan untuk beradaptasi pada kondisi lingkungan yang tidak sesuai dengan zona nyamannya. Penelitian ini bertujuan untuk melihat respon bakteri E.coli terhadap kondisi asam atau pH rendah sebagai bentuk adaptasinya. Pada penelitian ini terdapat 5 perlakuan yaitu E.coli yang ditumbuhkan pada media Nutrien Broth sebagai kontrol (P0), E.coli yang ditumbuhkan pada media Nutrien Broth dengan kondisi asam (pH 4) (P1), E.coli yang ditumbuhkan pada media Nutrien Broth dengan kondisi asam (pH 4) dan diberi glukosa 10 % (P2), selanjutnya diberi glukosa 30 % (P3) dan 50 % (P4). Pada setiap perlakuan diulang sebanyak 3 kali. Jumlah populasi dihitung dengan Metode Turbidimetri menggunakan spektrofotometer melalui nilai kekeruhan (OD). Hasil penelitian ini menunjukkan bahwa media dengan pH rendah (pH 4) dapat menghambat pertumbuhan bakteri E.coli, sedangkan penambahan glukosa mampu mempertahankan pertumbuhan bakteri E.coli. Penambahan glukosa sampai 50 % terbukti mampu meningkatkan populasi sampai jam ke 29, sedangkan pada pemberian glukosa 10 dan 30 % sudah terjadi penurunan populasi bakteri E.coli pada jam ke 29.
This study aimed to evaluate the quality of physical, microbiological and organoleptic chicken sausage around on campus IPB, Bogor to evaluate its feasibility. Chicken sausage samples obtained from two groups of different markets, namely supermarket and traditional market. The design of the treatment of this study consisted of two treatment that sausage that comes from the traditional markets (stored at room temperature) and sausage that comes from the supermarket (stored at cold temperatures) and each market was taken a sample of three replications. The physical quality was observed pH and a w , while the microbiological quality was observed quantitative testing total microbial colonies (PCA), E. coli, Salmonella sp, Staphylococcus aureus, according to the BSN (2008) and FDA method (1998). Organoleptic quality chicken sausage test was using hedonic test. The results showed that the chicken sausages in the market around the campus of IPB was still feasible for consumption due to microbial contamination was still low compared with SNI and organoleptic sausage was still accepted by the panelists.
Whey from cheese is still underutilized in Indonesia which has the potential to cause environmentalpollution. One alternative to whey processing is to make a fermented whey drink with the additionof date palm juice as a mixture. Dates juice is expected to provide additional nutrition for lactic acidbacteria (LAB) in the fermentation process. The purpose of this study was to determine the antibacterialproperties of whey fermented beverage products with the addition of date juice. The study was conductedusing a randomized block design (RBD) with six groups of sampling treatment with P0; 0% as a control(whey: date juice 100: 0 v / v), P2; 10% (90: 10 v / v), P2; 15% (85: 15 v / v) and P3; 20% (80: 20 v / v).The results of this study indicate that the fermented whey drink with the addition of date juice fermentedwith the bacteria Lactobacillus fermentum B111K (L. fermentum) for 24 hours has been shown to have ahigher antibacterial ability at the level of 20% compared to controls who were not given additional datejuice.
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