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Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain microorganisms, and the incubation period. The characteristics of goat-milk kefir with the addition of different amounts of kefir grain were studied by measuring pH value, ethanol content, and percentage of lactic acid. The experimental design was a completely randomized design (RCD) with three treatments and five replications. The treatments were performed by using different amounts of kefir grains i.e., 2%, 4%, and 6%. Goat-milk kefir was pasteurized at 105 o C for 5 minutes, cooled at room temperature (37 o C), and then kefir grain was added at different levels and incubated for 12 hours. The results showed that the amounts of kefir grain had a significant effect (p<0.05) on pH value, the percentage of lactic acid, and ethanol content of goat-milk kefir produced. The higher dose of kefir grain had an influence on physicochemical characteristics, microbiology, and sensory of goat-milk kefir. The optimal characteristics of goat-milk kefir were 2% kefir grain with a pH value of 5.40, lactic acid content of 0.14%, and ethanol content of 0.69%. The weight gain of kefir grain was 7.21% and the total of lactic acid bacteria was 1.64x10 7 CFU/mL. Sensory quality had a white color, kefir scent, a non-acid taste, and like preference. It is concluded that the best goat-milk kefir can be produced by the addition of 2% kefir grain based on physicochemical, microbiological, and sensory characteristics.

The use of plasticizer could improve the flexibility, elasticity and friability of edible films. The characteristics of edible film made from caseinate sodium were influenced by the use of plasticizer types. The differences in material source and molecular weight of plasticizers type various result in the interaction of hydrogen bonds between water-protein-plasticizer molecules and further cause differences in the physical characteristics of edible films. The purpose of this study was to determine the effect of plasticizer types (glycerol, sorbitol and polyethylene glycol (PEG)) on the characteristics of edible films. The edible film characteristics observed were color L * (brightness), elongation and thickness. Data were analyzed with complete random design and repeated for three times. The use of plasticizer type affected the edible color value (L *) around 85.62-87.43 (close to white). However, the type of plasticizer did not affect the elongation and thickness of the edible film. The range of elongation and thickness of the edible film with the use of a type of plasticizer was around 15.96-16.22% and an average of about 0.15 mm. The color value of L * (brightness) of edible film using sorbitol plasticizers type was higher than that using glycerol and PEG. The characteristics of edible films using sorbitol plasticizers were better, compared to those using glycerol and PEG.

No abstract

Pasteurized milk is milk that is heated below the boiling point in order to kill the pathogenic bacteria in the milk, but bacterial spores and certain bacteria have not been killed, resulting in the relatively short shelf life of pasteurized milk. One of the damages caused by bacteria is the increased acidity in pasteurized milk during storage. Roselle flower (Hibiscus sabdariffa LINN) extract is expected to be one of the natural preservatives in pasteurized milk. This study was aimed to determine the effect of increasing the level of Roselle flower extract and storage time on pH and total acid titrated pasteurized milk. The research design used was a completely randomized design factorial pattern 3×4 with three replications. A factor was the level of Roselle extract 0%, 2% and 4%, while B factor was storage time consist of 0, 3, 6 and 9 days which was repeated three times. The parameters measured in this study were the pH value and total titrated acid. Based on the results of the study showed that the addition of Roselle flower extract level and storage time significantly affected the pH value and total titrated acid. As the level of Roselle extracts increased, the pH value decreased and the total acidity of pasteurized milk titrated increased. Prolonged storage caused a lower pH and increased the total titrated acid. The study concluded that pasteurized milk with the addition of Roselle flower extract had implications for decreasing pH and a smaller increase in total titrated acid during storage compared to pasteurized milk without Roselle flower extract.

Bali cows are native livestock in Indonesia which are widely farmed by farmers in eastern Indonesia, due to their high level of adaptation to the environment, but with traditional management, performance is very low. Therefore it is necessary to improve management through improved feed. A study was conducted to determine body condition and reproductive performance of Bali cattle in the breeding period with an intensive management system. A total of 15 dams of Bali cattle reared in a group pen with one head bull. The breeding system, which was implemented in a natural mating system, where the male bull was released together in one pen continuously. Concentrate feed was given 1.5 % of body weight of livestock and forage/grass ad-libitum. Parameters were observed included body condition score (BCS), the first postpartum estrus, pregnancy rate and service per conception (S/C). The results showed that the improvement of feeding the management in the breeding period after calving: 1) improving the body condition of the dam cows from 5.4±0.8 to 6.3±1.0 during the first 3 months with an intensive maintenance system and 6.7±0.8 during the first 6 months of maintenance. 2) The first estrus post parturition was 64.5±31.5 days. 3) Gestation/pregnancy rate for 3 months in the improved feeding on the intensive rearing was 53.8% with S/C 2.2±0.5 and 100% pregnancy rates with S/C 2.5±0.8 during the first 6-months in the improved feeding on the maintained intensive system.

This study aimed to determine the shelf life of pasteurized milk with the addition of matoa leaf extract over a certain period of time and at 4°C. The material used in this study was 0.1% matoa leaf extract which was added to pasteurized milk. This study used a completely randomized design with five treatments and three replications. The treatment storage consisted of P0 (0 day); P1 (3 days); P2 (6 days); P3 (9 days); P4 (12 days). The parameters measured were the Total Plate Count (TPC) and pH values. The results of this study showed that the addition of matoa leaf extract did not significantly influence the decrease in the number of bacteria during storage process. Conversely, the addition of matoa leaf extract significantly influenced the pH during the storage period.

Indonesian consumers generally buy chicken eggs in traditional markets. Mostly, the traditional markets were less clean places, making it easier for bacterial contamination to the commodity. The purpose of this study was to determine the presence of Coliform bacteria, Total Plate Count (TPC) and pH value of chicken eggs from the traders in traditional markets in Maros regency. Chicken egg samples were obtained from 3 traditional markets in Maros Regency, each from 3 sellers and 3 replications. The number of coliform bacteria was determined using Brilliance Agar media while the TPC was determined using Plate Count Agar. The pH value was measured using a pH meter. The research method used was a pour plate to count Coliform and TPC bacteria then analyzed descriptively and presented in tabular form. The pH value was analyzed using analysis of variance and further test of the least significant difference. Based on SNI-3926-2008 regarding the microbiological quality requirements of fresh eggs, all egg samples met the Coliform and TPC bacteria standard, with the number of 1.1×101 and 2.3×104, respectively. The pH of eggs was still in the normal range with an average of 7.1 although the type of market affects the pH of the eggs. All egg samples studied based on Coliform bacteria, TPC and pH were categorized as safe for consumption.