The production and quality of milk of Murrah Buffalo can be affected by many factors. One of them is feed. The feed with high quality can increase the productivity of an animal. The aim of this study is to evaluate the quality of feed on the production and quality of Murrah buffalo milk at the traditional farms in Asam Kumbang. This research is using four buffalo from Murrah species. The variables observed in this research were milk production, milk quality (carbohydrate, protein, contamination of Staphylococcus aureus, total plate count bacteria), nutrient contents of feed (dry matter contents, crude protein, crude fat, crude fibre, and total digestibility nutrient), temperature and relative humidity. The result shows that the feed quality is good. The high ratio of concentrate in the ration is for fulfilled the requirement of buffalo. The values of milk production are 7.16±0.38 L head−1 day−1; the percentage of protein in buffalo milk is 2.93±0.13%. The high milk production caused by the quality of feed, the ratio of forage and concentrate, and month lactation. Staphylococcus aureus bacterial contamination of milk is positive. It is caused by hygiene during milking is very low.
Generally yogurt drinks are made from cow’s milk, whereas buffalo milk has a higher nutrition value than cow’s milk. The objective of this study was to produce yoghurt drinks from buffalo milk and determine proximate composition and sensory quality of the product based on starter concentration and fermentation time. The experiment was carried out using a completely randomized design of factorial patterns consisting two factors, i.e. starter concentration (3, 5 and 10%) and fermentation time (8 and 12 hours). The results of proximate analysis obtained showed starter concentration had significant effect on moisture, fat, protein and carbohydrate contents. While fermentation time had significant effect on fat and protein contents. The sensory evaluation result showed significant differences among the yoghurt drink samples. Sample F (10% starter concentration and 12 hours fermentation time) had the highest scoore in sensory atributes.
ABSTRAK1Cronobacter sakazakii adalah bakteri patogen bawaan pangan oportunistik yang dapat menyebabkan necrotizing enterocolitis, bacteremia, dan meningitis pada kelompok bayi tertentu. C. sakazakii telah dilaporkan dapat bertahan pada lingkungan dengan aw rendah atau kodisi kering. Penggunaan inokulan C. sakazakii wild-type pada produk kering sulit dibedakan dengan C. sakazakii yang secara alami sudah ada pada produk tersebut. Mutan C. sakazakii pGFPuv telah dilaporkan memiliki pola pertumbuhan serupa dengan isolat wild-typenya, sehingga dapat digunakan untuk tujuan penelitian ini. Penelitian ini bertujuan untuk mengetahui pengaruh kadar air awal dan kelembaban relatif (RH) terhadap sintasan C. sakazakii pGFPuv dalam jagung pipilan selama penyimpanan pada suhu ruang. Penelitian ini terdiri dari pengeringan jagung pipilan untuk mencapai kadar air awal 12 dan 16% (bb), inokulasi C. sakazakii pGFPuv, dan penyimpanan pada RH 50, 70 dan 90% selama 12 minggu. Setiap dua minggu, jagung pipilan diukur kadar airnya dengan metode oven, aktivitas airnya dengan aw meter, dan dihitung jumlah C. sakazakii pGFPuv dengan metode sebar, total bakteri dan jumlah kapang dan khamir dengan metode tuang. Jagung pipilan mencapai kadar air dan aw kesetimbangan setelah 2 minggu penyimpanan. Jumlah C. sakazakii pGFPuv menurun dengan cepat selama penyimpanan pada RH 70 dan 90%, tetapi C. sakazakii pGFPuv dapat bertahan hidup pada RH 50% selama 12 minggu penyimpanan, terutama pada kadar air awal 16%. Total bakteri menurun sebesar 3,5-3,9 Log CFU/g pada ketiga RH penyimpanan, sedangkan jumlah kapang dan khamir meningkat pada RH 90%.
Kata kunci:Cronobacter sakazakii pGPuv, jagung pipilan, kadar air, penyimpanan, RH
Lack of food diversification from buffalo milk causes a lack of public interest in consuming buffalo milk even though it has good nutritional content. Therefore, it is necessary to diversify buffalo milk into yoghurt. This study aimed to make yoghurt from buffalo milk and find the effect of starter concentration and fermentation time on physico-chemical and microbial properties of buffalo milk yoghurt. This research used a completely randomized design with two factors, i.e., concentration starter (3%, 5% and 10%) and fermentation time (8 and 12 hours). Parameters analysed were physico-chemical properties, i. e. acidity, pH, soluble solids, solids non-fat, total solids, sweetness index, astringency index, and microbial properties, i.e. total lactic acid bacteria and total microbial counts. The result showed an increase in values for acidity, astringency index, total lactic acid bacteria counts, and total microbial counts in increased starter concentration and fermentation time. A reverse trend was observed for pH, soluble solids, sweetness index values in increased starter concentration and fermentation time. Total lactic acid bacteria and total microbial count were highest in sample F (10%; 12 hours). Sample A (3%; 8 hours) has the highest total solid (15.4%) and solid non-fat (11.49%).
The outbreak of the corona virus has forced orphanage children to gather at home to carry out learning and playing activities. The activity of gathering in one house can cause a high risk of Covid-19 transmission. The implementation of the community service program carried out by lecturers from the Food Science and Technology Department, Faculty of Agriculture, Universitas Sumatera Utara is a training for making red ginger wedang at LKSA Anak Gembira, Medan Tuntungan, Medan. Red ginger wedang is a drink that is healthy and refreshing for the body, where the aim of this training is that partners can practice it and consume it to maintain their immune system at LKSA Anak Gembira in preventing Covid-19. The training activity for making red ginger drink was attended by 24 people consisting of 2 orphanage owners and 22 orphanage children. After that, the consumption of red ginger was carried out and questionnaires were administered to measure the level of understanding of the benefits and preferences of the respondents towards red ginger after the training was held. The results of the questionnaire show that 93% respondents understand the benefits of red ginger for health and 87% like red ginger wedang.
This research aims to determine the effect of blanching treatment and the effectiveness of hybrid system solar dryer for drying red chilli. The dried red chilli quality parameters such as moisture content, total microba and L*,a*,b* for colour values were determined. The experimental results showed the drying box of hybrid system solar drying can reach maximum temperature from 55.2°C to 57.1°C. Blanching treatment combined with hybrid system of solar drying shortened drying time, gave lower moisture content and lower total plate count of dried red chilli compared with nonblanched-conventional drying.
There are cassava farmers in Pendawa 1 Farmer Group located in Candi Rejo Village, Sibiru-biru District, Deli Serdang Regency. The resulting cassava is usually processed by women into Opak crackers (chips from flour with cassava). In the process of making Opak, it will produce cassava peel waste. The farmers have never treated the cassava peel waste, besides that cow dung waste is also left piled up near the cow cage. The main factor that underlies the farmer's not to carry out waste treatment because they do not have a place or area to process the waste. Thus, this problem must be addressed immediately so that the farmer group can carry out circular agriculture in agriculture and animal husbandry. The purpose of this activity is to form or develop a group of farmers who are economically and socially independent, help create peace and comfort in community life and improve the skills of members of the Pendawa 1 Farmer Group in managing waste into compost. The result of this activity is to build a simple composting house with a special design measuring 6m x 4m as an area to process waste into compost.
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