Highlights Bruguiera cylindrica is a mangrove plant in North Sumatra with limited information on its microbial endophytes. An enzyme bioprospection study was conducted revealing Vibrio alginolyticus as a prominent proteolytic strain. Vibrio alginolyticus Jme3-20 produced a multitude of extracellular enzymes such as amylase, cellulase, chitinase, phosphatase, and urease. This is the first report on finding Vibrio alginolyticus from mangrove area of North Sumatra.

No abstract

Processed cheese is a natural cheese that has undergone further processing to produce a more homogeneous texture. Bromelain enzyme derived from pineapple fruit which was used as a coagulant. Emulsifier in the form of monosodium phosphate (NaH2PO4) was used as an emulsifier. This study was aimed to determine the effect of the NaH2PO4 addition on moisture content, yield, and acceptability of processed cheese with pineapple juice coagulant. This research was conducted by experimental method using a completely randomized design with a significance level of 5% for 3 treatment concentrations (P1=2%, P2-3%, and P3=4%). Each treatment was repeated 6 times. If there was a difference, Duncan's further test is carried out. Acceptability data was tested using Kruskal-Wallis, if there was a difference, the Mann-Whitney further test was carried out. The results showed that the use of NaH 2 PO 4 with concentration of P1 (2%), P2 (3%) and P3 (4%) had no effect on moisture content and yield. The best acceptability value was found in P2 (3%) with a numerical scale for the best taste, namely 3.67 (slightly like-like), color 3.73 (slightly like-like), aroma 4.27 (like-like very much), texture 3.60 (slightly like-like), and the total acceptance is 3.53 (slightly like-like).

Susu dan produk susu dikenal sebagai bahan makanan bergizi tinggi dan baik untuk kesehatan. Berdasarkan data, konsumsi susu orang Indonesia tergolong rendah di Asia Tenggara. Terdapat orangorang yang tidak bisa mengkonsumsi susu sapi murni karena menimbulkan diare. Selain itu susu merupakan bahan yang mudah sekali rusak sehingga perlu upaya pengawetan dengan mengolahnya menjadi berbagai produk. Pengolahan susu murni menjadi yoghurt, puding susu, es krim, susu goreng dan pancake, bisa mengurangi kandungan laktosa susu sehingga mengurangi gejala lactose intolerance menambah nilai ekonomi sekaligus melakukan pengawetan sehingga daya simpan susu menjadi lebih lama. Pengabdian masyarakat ini bertujuan memberikan edukasi kepada masyarakat mengenai kandungan zat gizi yang terdapat dalam susu dan berbagai cara pengolahan susu yang baik, sehingga diharapkan konsumsi susu akan meningkat. Metode pelaksanaan kegiatan dilakukan secara virtual dengan melakukan webinar menggunakan zoom meeting karena terjadinya pandemi covid-19 yang menyebabkan adanya pembatasan interaksi sosial. Kegiatan webinar diikuti 76 orang terdiri dari mahasiswa, masyarakat di sekitar tempat tinggal mahasiswa dan masyarakat umum lainnya. Hasil kegiatan menunjukkan bahwa para peserta mengikuti webinar ini dengan baik dan antusias. Hal ini dapat dilihat dari banyaknya pertanyaan-pertanyaan yang diajukan para peserta serta terjadi diskusi yang cukup interaktif antara pemateri dan para peserta.

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan berbagai konsentrasi kalsium klorida (CaCl2) pada proses koagulasi susu menggunakan ekstrak jahe merah terhadap sifat fisik dan akseptabilitas  keju. Penelitian menggunakan analisis statistik Rancangan Acak Lengkap (RAL) yang terdiri atas 3 tiga perlakuan penambahan CaCl2 dengan tingkat konsentrasi P1 (0,01% b/v), P2 (0,02% b/v) dan P3 (0,03% b/v) dengan pengulangan sebanyak 6  enam kali. Hasil penelitian menunjukan bahwa penambahan CaCl2 meningkatkan nilai persentase rendemen, dan milk clotting activity serta memberikan hasil yang sama terhadap akseptabilitas pada produk fresh cheese. Penambahan konsentrasi CaCl2 sebanyak 0,02% memberikan hasil terbaik dengan persentase rendemen sebesar 13,03% dan milk clotting activity sebesar 1165,39 SU/ml serta menunjukkan nilai akseptabilitas yang dapat diterima oleh panelis.

No abstract

Local isolates of lactic acid bacteria isolated from Bakasam had potential to producing extracellular proteases. The research was carried out with the purpose of knowing the biochemical character of protease produced from isolates of lactic acid bacteria. The results showed extracellular protease isolates BAL 2 (Lactobacillus acidophillus) has a specific activity i.e. of 0.89 U/mg. Biochemical characterization of proteases indicates optimum pH 5.5, and is inhibited by chelating agent EDTA. The result of the purification with Sephadex G-100 column showed a band on SDS-PAGE with the size of molecular weight approximately 90 kD.

There is a protease produced by bateria that has characteristics similar to rennin from a calf.  Rennin has the ability to clot casein in milk. Rennin-like protease (RLP) is produced by bacteria extracellularly. Lactic Acid Bacteria (LAB) have the potential to be developed for RLP production because they are safe and non-pathogenic bacteria. Rennin is needed in the process of milk coagulation to subsequently obtain a curd in the process of making cheese. In this study, the LAB isolated from Ettawa goat milk (isolate 2.12) which produced RLP was 99% identical to Lactobacillus paracasei based on 16S rRNA gene sequence analysis. The purification of the RLP L. paracasei 2.12 with 60% ammonium sulfate deposition, dialysis, and filtration gel chromatography Sephadex G-50 showed a single 38 kDa protein band with SMCA/SPA was 4.48 higher than that of the calf rennet with a ratio value of 1, therefore in this study, RLP L. paracasei 2.12  was developed as an alternative to renin in cheese making.