Characteristic of Fermented Drink from Whey Cheese with Addition of Mango (<i>Mangifera</i>x<i>odorata</i>) Juice

Desnilasari, Dewi; Kumalasari, Rima

doi:10.1088/1755-1315/101/1/012024

Cited by 3 publications

(4 citation statements)

References 6 publications

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“…1). The influence of mango in LAB growth was also verified in a previous study that evaluated lactic fermented beverage with whey, in which the addition of mango in the formulations increased the cellular counting of L. casei cells in 1 log UFC after 24 h compared with formulations without mango (Desnilasari and Kumalasari, 2017). Other similar counting for mango based lactic fermented beverages has been reported such as 10 7 -10 8 CFU/mL (Maldonado et al, 2017) and 9.81 log UFC/mL (Liao et al, 2016).…”

Section: Lactic Fermentationsupporting

confidence: 76%

“…Santos et al (2008) evaluated the substitution of milk for whey in a lactic fermented beverage of mango (12 % w/w) and obtained a global acceptance of 86.6 % utilizing 40 % of whey. Desnilasari and Kumalasari (2017) also verified an increase in color and texture of a whey and mango pulp lactic fermented beverage, however, the addition of mango did not increase the global acceptance of the beverages. Maldonado et al (2017) obtained lower sensory acceptance of 68.8 % for taste, 74.4 % for aroma and 91.1 % for color also fermenting mango pulp, however, without the sugar addition before the sensory analysis.…”

Section: Sensory Analysis Of the Final Formulationsmentioning

confidence: 60%

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Study of the composition of mango pulp and whey for lactic fermented beverages

Maldonado¹,

Buosi²,

Neto³

et al. 2021

J. Biotechnol. Biodivers.

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Fermented lactic beverages have high sensory acceptance and may present probiotic microorganisms that are able to promote well-being. Milk is the primary substrate for this type of fermentation. However, more and more, consumers have been requesting for alternative formulations with lower (or absent) milk content. Two nutritional components can allow the reduction of milk in formulations: cheese whey (CW) and fruit pulps. Thus, this study aimed to investigate, with the aid of the experimental design tool and sensory analysis, the best formulations between mango pulp (MP), CW and whole milk (WM) to develop lactic beverages fermented by Lactobacillus acidophilus La-5 at 37 °C for up to 72 h. The results indicated that the increase in MP proportion associated with a decrease in WM elevated the sensory acceptance. Three formulations, with 24 h of fermentation, containing 55 – 100 % (w/w) of MP and 0 – 45 % (w/w) of CW were the best formulations and presented pH of 3.5 – 4.0, cell count >108 CFU/mL and 82 – 88 % of global acceptance. These results suggest MP or MP with CH as substrates for lactic fermentation replacing milk.

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Section: Lactic Fermentationsupporting

confidence: 76%

Section: Sensory Analysis Of the Final Formulationsmentioning

confidence: 60%

Study of the composition of mango pulp and whey for lactic fermented beverages

Maldonado¹,

Buosi²,

Neto³

et al. 2021

J. Biotechnol. Biodivers.

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“…Adapun Faktor penyebab pernikahan usia dini yaitu: pemaksaan dari orang tua, pergaulan bebas, rasa keingintahuan tentang dunia seks, faktor ekonomi, faktor lingkungan, dan rendahnya pendidikan (Maryanti & Septikasari, 2009). Menurut Kumalasari & Andhyantoro, (2012) bahwa faktor penyebab pernikahan usia dini adalah faktor sosial budaya, desakan ekonomi, tingkat pendidikan, sulit mendapat pekerjaan, media massa, agama serta pandangan dan kepercayaan (Pohan et al, 2022).…”

Section: Pendahuluanunclassified

Kajian Pernikahan Dini Pada Generasi Zaman Sekarang di Negeri Latuhalat, Kecamatan Nusaniwe, Kota Ambon

Lekatompessy,

Lasaiba,

Manakane

2022

jpgu

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Kasus pernikahan usia dini banyak terjadi di berbagai penjuru dunia dengan berbagai latarbelakang. Telah menjadi perhatian utama mengingat risiko yang timbul akibat pernikahan yang dipaksakan, hubungan seksual pada usia dini, kehamilan pada usia muda, dan infeksi penyakit menular seksual. Tipe penelitian yang digunakan dalam penulisan ini adalah penulisan deskriptif kualitatif, dimana penulis berusaha menguraikan kajian pernikahan dini. Hasil Penelitian menunjukan bahwa di Negeri Latuhalat banyak sekali pernikahan dini terjadi dimana pernikahan ini di lakukan atas dasar sudah melakukan kesalahan (hamil) sehingga pernikahan dini harus dilakukan dan banyak sekali resiko yang harus di hadapi oleh perempuan remaja yang dimana usia mereka masih sangat mudah dan resiko-resiko yang bisa terjadi seperti kangker rahim, keguguran dan kematian. Faktor yang menyebabkan pernikahan di bawah umur di Negeri Latuhalat adalah kurangnya pengetahuan serta pergaulan bebas dan juga kurangnya pantauan orang tua sehingga pernikahan di bawah umur tersebut sangat berdampak terhadap kesejahteraan rumah tangga karena tidak stabil dalam kematangan dan integritas pribadi dalam menyelesaikan permasalahan yang muncul.

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“…The probiotic product's color was determined using a 3NH colorimeter to obtain the L, a, and b scores (Desnilasari and Kumalasari, 2017). The pH of the probiotic product was measured using a pH meter (SI Analytics).…”

Section: Physicochemical Analysis (Aoac 2004)mentioning

confidence: 99%

The Characteristics of Probiotic Drink Based on Moringa Leaves Juice

Desnilasari

Agustina

Putri

et al. 2021

jtip

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Moringa (Moringa oleifera) is rich in minerals, vitamins, and other essential phytochemicals. This research aimed to evaluate the effect of addition skim milk powder to the characteristics of probiotic drinks based on moringa leaves juices. The probiotic drink was fermented by Lactobacillus casei FNCC 00090 with different levels of skim milk powder (0, 3, 5, and 7%). The results showed that supplementation skims milk powders significantly affected the color of the probiotic product. The higher level of skim milk powders, the lighter, greener, and more yellow in the color (P<0.05). The higher concentration of skim milk, the higher of pH and lactic acid content resulted. The number of probiotics among the treatment was not significantly different. The addition of 7% skims milk powder produced the highest protein content, anti-bacterial activity, phenolic content, and antioxidant activity. This product has a protein content of 2.65%, antibacterial activity: 14.50±1.80 mm (zone inhibition of E. coli) and 35.33±4.16 mm (zone inhibition of S. aureus), phenolic content of 0.2410±0.0054 mg equivalent gallic acid/mL sample, and antioxidant activity of 75.18±1.45%. The probiotics drink based on moringa leaves juices has the potential to be developed as a functional drink.

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Characteristic of Fermented Drink from Whey Cheese with Addition of Mango (Mangiferaxodorata) Juice

Cited by 3 publications

References 6 publications

Study of the composition of mango pulp and whey for lactic fermented beverages

Study of the composition of mango pulp and whey for lactic fermented beverages

Kajian Pernikahan Dini Pada Generasi Zaman Sekarang di Negeri Latuhalat, Kecamatan Nusaniwe, Kota Ambon

The Characteristics of Probiotic Drink Based on Moringa Leaves Juice

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