ABSTRAKSusu kambing dan rosella (Hibiscus sabdariffa Linn) dikenal masyarakat sebagai bahan makanan yang memiliki sifat fungsional untuk kesehatan. Penelitian ini menggunakan Lactobacillus acidophilus RRAM-01 dan Lactococcus lactis RRAM-01 sebagai bakteri probiotik, dan Saccharomyces cereviceae. Tujuan penelitian ini adalah mempelajari karakteristik koumiss (produk fermentasi) probiotik susu kambing dengan penambahan ekstrak rosella. Hasil analisis menunjukkan bahwa penambahan ekstrak rosella yang berbeda (0%, 0,5%, dan 1%) pada koumiss probiotik susu kambing tidak mempengaruhi karakteristik kimia maupun mikrobiologi koumiss. Pengolahan susu kambing menjadi koumiss dapat menekan pertumbuhan koliform dan memiliki aktivitas penghambatan yang kuat terhadap Escherichia coli ATCC 25922 melalui uji difusi sumur. Analisis mikrobologi menggunakan metode agar tuang. Populasi bakteri asam laktat menunjukkan bahwa koumiss telah memenuhi standar produk probiotik (10 11 cfu/mL), koliform tidak terdeteksi, sehingga sesuai dengan kriteria Badan Pengawasan Obat dan Makanan (BPOM) sebagai pangan fungsional probiotik. Berdasarkan uji mutu hedonik penambahan ekstrak rosella meningkatkan intensitas warna merah dan kekentalan koumiss, namun tidak berpengaruh terhadap aroma tape dan rasa asam koumiss.Kata kunci : koumiss, probiotik, rosella (Hibiscus sabdariffa L), susu kambing ABSTRACTGoat milk and roselle (Hibiscus sabdariffa Linn) are food ingredients with health functional properties. This research used Lactobacillus acidophilus RRAM-01 and Lactococcus lactis RRAM-01 which had been proven as probiotic, and Saccharomyces cereviceae. Saccharomyces cereviseae was used to produce specific flavor components in koumiss (bacterial fermentation product). The objective of this research was to study the characteristics of goat milk probiotic koumiss added that with roselle extract. The results showed that the addition of different concentration of roselle extract (0%, 0.5%, and 1%) in the goat milk probiotic koumiss had no effect on chemical and microbiological characteristics of koumiss. Goat milk processed into koumiss had ability to suppress the growth of coliform and had strong inhibition activity against Escherichia coli ATCC 25922 as tested by agar diffusion test. Microbiological analysis used in this research was the pour plate method. Population of lactic acid bacteria indicated that the product fulfilled standards as probiotics koumiss (10 11 cfu/mL), coliform was not detected in the products, therefore the products met the criteria of The National Agency of Drug and Food Control (NA-DFC) as probiotic functional food. Sensory evaluation was conducted by using hedonic quality test. Based on the hedonic quality test, addition of different concentrations of roselle extract increased the intensity of red color and koumiss viscosity, but had no effect to the aroma and sourness of koumiss.
The Faculty of Animal Science, IPB University, produces pasteurized milk daily under the D-farm milk processing unit. In order to maintain the product quality, as well as its safety, the fresh milk as raw the main material and the produced pasteurized milk quality is tested periodically. The aim of this research is to evaluate the quality of fresh and pasteurized milk produced by the D-farm milk processing unit. The tested fresh milk was originated from two different farms, while the tested pasteurized milk was made by using pasteurizer machine and double-wall pan heating. The tests were carried out by using a lactoscan milk analyzer. The results showed that the fresh milk used by the D-farm milk processing unit had good milk quality, even though still below the SNI standard, while the produced pasteurized milk has met the SNI standard. In addition, the pasteurization by using pasteurizer produced better pasteurized milk quality compared to the traditional pasteurization by using double-wall pan heating.
Yogurt can be made from homogenized milk, low-fat milk or skimmed milk with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in environments with high acidity, so probiotics needed. One of the fruits that can be used in the process of making yogurt is red fruit (Pandanus Conoideus L). The purpose of this study was to analyze the physical and organoleptic properties of probiotic yogurt given the addition of red fruit. The observed physical characteristics consist of pH, viscosity, total acid concentration and water activity (aw) and organoleptic arachnids observed consisting of color, flavour, aroma and consistency. This research was using a complete randomized design (RAL). The results showed that the addition of red fruit has a real effect (P<0.05) on pH, viscosity and total acid titrated and organoleptic test shows the addition of red fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic quality tests, then in hedonic tests affect aroma and flavour. Based on the results of yogurt testing with the addition of 2.5% this is the closest to control and acceptable to Indonesian National Standards (SNI).
Sanitation of the cage usually requires a sanitizer containing a powerful cleaning fluid to sterilize the cage. Materials commonly used for cage sanitation are detergent or disinfectants used to eradicate pathogenic microorganisms that cause bacteria, fungi, or other microorganisms. Eco enzyme is an alternative natural cleaning agent derived from fresh fruit waste through fermentation. This study aimed to make eco enzymes for cleaning chicken coops from citrus waste, characterize the microbiological eco enzymes, and test the effectiveness of eco enzymes as chicken coop cleaners. Eco enzymes from fresh citrus waste after a 3-month fermentation period contained bacteria and fungi of 1.9 x 106CFU/ml and 8.5 x 105CFU/ml, respectively, with a pH of 3.39±0.023. The eco enzyme of cage cleaning fluid from citrus waste (Citrus sp.) can inhibit the growth of Escherichia coli and Staphylococcus aureus through confrontation tests in the laboratory. Testing the effectiveness of eco enzymes in chicken coops can reduce the number of bacteria five times more than detergents for the same area.
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