Yoghurt powder probiotic has been produced by fermentation of milk using yoghurt cultures, Streptococcus thermophillus ENCC 0040, Lactobacillus bulgaricus ENCC 0041, Lactobacillus casei FNCC 0090 and Bifidobacterium longum ATCC 15707. The aim of this research was to determine the concentration and type of foam material to produce the best quality of yoghurt powder. Two types of foaming agents were used at different concentration as egg albumin 15%, 20%, 25% and tween 80 for 0.75%, 1.25%, 1.75%. The yoghurt foam was dried at 50°C for 3 h in cabinet dryer. The results showed that characteristic of yoghurt powder probiotic using 20% egg albumin meets the standard of the SNI (2981:2009) requirements as it was characterized by physicochemical and microbiologically. Moisture content 6,29%; ash content 4,82%; fat content 15,29%; protein content 26,47%; phosphor (P) content 634,15 ppm; and calcium (Ca) content 5121,71 ppm; acidity (lactic acid) 1,57%; lactic acid bacteria (LAB) count 1.8x1010 CFU/g; and yield 19.05%.
In Indonesia, the consumption of cheese has increased every year. Whey is the by-product of cheese production which is abundant availability. Cheese whey can cause environmental problems due to its high Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) concentrations. Until now, cheese whey utilization has not been optimal whereas it contains all essential amino acids and other healthy nutritions. One of the potensial product developed from cheese whey is wheygurt. This study was carried out to investigate the effect of various stabilizer on physicochemical and microbiology properties of wheygurt for 21 days of storage in cold temperature. The experiment was designed with a completely randomized design with 4 treatments (pectin, carboxymethylcelllulose, gelatin and corn starch) and was repeated 3 times The study showed that the treatment had a significanteffects on physicochemical and microbiology characteristics of wheygurt. Gelatin is the best stabilizer because it can keep up quality of wheygurt for 21 days in cold storage. This is indicated by the absence of syneresis and the lowest decrease in total lactic acid bacteria (0.003 CFU/mL)
Aflatoxin can be recognized clearly by using UV-light. This information is very important to develop the device for detecting the aflatoxin inside the corn by using image processing. Current research related to identification of aflatoxin has been conducted manually by the experts. This method have some weakness including subjectivity factors, inconsistent result, and time required used. Based on the problems above, it needed to create the rapid testing device for identification of aflatoxin with consistence result, accurate and easy tooperate. The research aimed to develop the device for rapid testing of aflatoxin. The method used image processing and artificial neural network. The raw material used was the corn. The image of aflatoxin taken by using digital camera (Gopro 4) and processed by image processing program. ANN model was developed with 10 input parameters, 20 hidden layers and 4 targets. The fourth of targets above were the size of aflatoxin such as 1 - 2 ppb, 2 – 3 ppb, 3 – 4 ppb dan 4 - 5 ppb. The result showed that the characteristics of image were very specific among the input parameters and the most influential to recognize the object was the longest diameter of aflatoxin. The result of training showed that the size of aflatoxin can be recognized by the system was 100%, while the validation by using the different sample was 99%. Based on this research can be conclude that image processing can be used as the rapid testing of aflatoxin.
Tempeh is a fermented soybean-based food that has long been an important protein source in Indonesia. In this study, tempeh was made from several varieties of soybeans to evaluate the differences in the characteristics of the tempeh produced. The soybean varieties used consisted of Anjasmoro, Grobogan, Dena, Dega and Biosoy, as well as imported soybeans. Characterization was carried out on both the soybeans and tempeh, including proximate composition, fatty acids, amino acids and textural properties. Pierce correlations were evaluated between seed sizes and quality parameters of soybean seed and tempeh. Dega and Biosoy had seed size closed to those of imported soybeans, which were favored by tempe producers. Different varieties of soybeans produced different characteristics of tempeh. Local soybean had superior quality of proximate composition, both in seed and tempeh. Sizes of soybean seeds had strong correlations with their dimension (length, height, thickness) (0.61, 0.59 and 0.58, respectively), but had weak correlations with proximate compositions, both for the soybean seed and their tempeh produced. Negative strong correlations were found in size of soybean seed and tempeh texture, showing a stronger and more compact texture of tempeh made from smaller seeds of soybean (-0.73). This study showed that soybean size had low correlations with the superior proximate characteristics of local soybean, providing useful information in expanding the choice of local soybean varieties as raw material for tempeh.
The utilisation of rice flour to produce gluten-free food applications is highly popular as consumers become more aware of celiac disease and safety for baby-led weaning products. The present work investigated the development of gluten-free biscuits made from rice grits flour (RGF).The physicochemical, nutritional, and sensory properties of the products were also evaluated. Rice grits used were from the Inpari 32 and Inpari IR Nutri Zinc types. Results showed that incorporating RGF into biscuit ingredients showed a lot of potential since RGF retained its nutritional value, especially vitamin A and microminerals such as zinc and iron, as well as protein (8.4 - 9.6%), which are all needed to prevent stunting. The Inpari IR Nutri Zinc flour had less amylose (21.12%) and smaller particles than the Inpari 32 flour (amylose: 23.42%) and commercial flour, which resulted in lower hardness level and lower final viscosity. Vitamin A content of biscuits produced from the Inpari IR Nutri Zinc was lower (367 IU/100 g) as compared to the Inpari 32 (412 IU/100 g). The amounts of zinc in the final product were 15 and 12 ppm for the Inpari IR Nutri Zinc and Inpari 32, respectively. Both the Inpari IR Nutri Zinc (19 ppm) and Inpari 32 (73 ppm), which were RGF biscuits, had less iron than commercial biscuit (119 ppm). There were no significant differences among biscuit products in terms of sensory analysis.
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