Yoghurt plain merupakan yoghurt tanpa penambahan pemanis maupun flavor lain. Warna, viskositas, dan sineresis merupakan salah satu parameter karakteristik fisik yoghurt plain yang menjadi salah satu indikator karakteristik yoghurt secara keseluruhan. Warna putih kekuningan, putih terang sampai putih keruh yoghurt plain disebabkan oleh adanya pigmen karoten dan riboflavin pada basis susu. Viskositas yoghurt disebabkan oleh adanya koagulasi protein susu (kasein/misel) akibat penurunan pH karena produksi asam laktat selama proses fermentasi. Sineresis yoghurt merupakan fenomena pemisahan whey dari koagulan yoghurt karena penurunan kelarutan dan pengerutan partikel kasein. Bahan baku, proses pembuatan, dan penyimpanan yoghurt berpengaruh terhadap warna, viskositas, dan sineresis yoghurt plain. Penambahan total padatan terutama protein dan penggunaan stabiliser dapat dilakukan untuk memperbaiki viskositas dan sineresis yoghurt.
The purpose of this study was to determine the learning outcomes of Vocational High School students about biobriquette using learning media in the form of instructional video and job sheet through experimental demonstration.The study was conducted through the pretest, theoretical explanation of briquettes using video learning, the first posttest, the presentation of material using job sheet media, and the second posttest. Briquettes production was done through drying, carbonizing, grinding carbon using a sawmill, sieving, molding, and drying. In the briquettes production, we varied the composition ratios between coffee grounds and soybean peel (i.e. 50:50; 60:40; 70:30; 80:20; and 90:10) and particle sizes (i.e. 1000, 600, and 250 µm), which were mixed with tapioca flour as the binder. Physical characteristics of briquettes were analyzed through some analyses. Based on the physical characteristic results of briquettes, briquettes at ratio (60:40) with a particle size of 250 µm have good Compressed Density (CD), Burning Rate (BR), and Specific Fuel Consumption (SFC) characteristics. Based on the evaluation of the pretest and posttest results, the learning media improved students' knowledge and understanding of biobriquette. This study brings new information about the need for biobriquette learning media with experimental methods to improve vocational students' comprehension.
Yoghurt adalah minuman yang saat ini sangat terkenal karena memiliki banyak manfaat bagi tubuh manusia. Yoghurt Ngeboon Panorama Indonesia terbuat dari susu yang telah di fermentasi dengan penambahan puree buah, gula, dan jelly sehingga memiliki karakteristik rasa yang unik dan diminati oleh semua kalangan baik ibu-ibu, pekerja kantoran hingga anak-anak. Puree buah yang ditambahkan membuat yoghurt ini lebih kaya akan gizi dan manfaatnya bagi tubuh karena memiliki gula alami, serat, berbagai vitamin, mineral, antioksidan dan polifenol. Tujuan penelitian ini dilakukan untuk mengetahui karakteristik fisik, kimia, dan organoleptik dari varian rasa yoghurt yang telah diproduksi oleh Ngeboon Panorama Indonesia. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu varian rasa yoghurt (stroberi, nanas, jambu dan tomat). Data yang didapat dianalisis dengan ANOVA (Analysis of Variance) pada α = 5%. Bila terdapat perbedaan maka dilakukan dengan uji DMRT (Duncan’s Multiple Range Test). Varian rasa yoghurt memberikan pengaruh yang nyata terhadap nilai lightness, redness, yellowness karena setiap buah memiliki kepekatan warna dan senyawa pigmen yang berbeda. Yoghurt dengan rasa stroberi memiliki kadar polifenol (632,847 mg/kg) dan aktivitas antioksidan (83,828%) tertinggi dibandingkan dengan yoghurt rasa lainnya. Dari tingkat kesukaan kenampakan, warna, aroma, tekstur, dan rasa pada semua varian rasa yoghurt ini sangat disukai oleh semua panelis kecuali yoghurt varian rasa tomat pada tingkat kesukaan warna hanya mendapatkan nilai suka dari semua panelis.
Coffee husk tea, well-known as cascara tea, is a by-product of coffee processing. It contains phenol compound that has antioxidant activity. Total phenol compound is extracted by brewing process. It is commonly called polyphenol compounds. Polyphenols extraction process is deeply connected to brewing method, especially the time. The purpose of this study was to determine the effect of brewing time on pH, polyphenols content, and antioxidants activity of cascara tea. This study was carried out in Completely Randomized Design with variations of brewing time in 5 levels from 5 minutes, 7 minutes, 10 minutes, 12 minutes, and 15 minutes. The results showed that the variation of brewing time significantly affected the levels of pH values, polyphenols content, and antioxidant activity of cascara tea. The brewing time of cascara tea for 10 minutes has the highest level of polyphenols content and antioxidant activity. Meanwhile pH values was decreased during brewing process.
Single-cell protein (SCP) is the term used for crude or pure protein derived from simple single or multi-celled microorganisms. Pineapple peel contains monosaccharides as much as 10.8% so that it can be used as a fermentation medium in single-cell protein production. The purpose of this study was to determine the effect of adding carbon sources of fructose and sucrose on pH, cell dry weight, and protein content in the manufacture of single-cell proteins. This study used a completely randomized design (CRD) with two factors, namely the addition of carbon (fructose, sucrose, and control) and fermentation time (24.48, and 72 hours). The data analysis used the variance test and the Duncan Multiple Range Test (DMRT) continued to test with a confidence level of 95%. The results showed that the addition of carbon to the media had a very significant effect on media pH, cell dry weight, and protein content. In the medium with the addition of fructose it has a pH of 3.81; dry weight 0.4203 grams; and protein content 69.08/L. Whereas in the media with the addition of sucrose, the pH was 4.33, the dry weight of the cells was 0.3385 grams, and the cells had a protein content of 85.55 mg/L. The addition of a fructose carbon source gave the cell dry weight more than the addition of carbon sucrose
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