Pengaruh Ragi Tape terhadap pH, Bakteri Asam Laktat dan Laktosa Yogurt

Oktaviana, Asti Yosela; Dadang, Solihin; Sulistyowati, Endang

doi:10.31186/jspi.id.10.1.22-31

Cited by 11 publications

(10 citation statements)

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“…According to Liu and Tsao (2009) and Octaviana et al (2015) reported that the level of starter concentration used in this study both in the combination of 2 starters and 4 starters will also affect the rate of lactose breakdown at the same incubation time and temperature (60,61). An increase in starter concentration will be followed by increased activity and breeding.…”

Section: Lactose Levelsmentioning

confidence: 76%

The effect of starter combination and types of milk against physicochemical characteristics of cow milk yoghurt

Septianti

Dewayani

Syamsuri

2020

canrea

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Yoghurt was produced through the fermentation of bacteria Lactobacillus bulgaricus and Streptococcus thermophillus. In making yoghurt, various kinds of milk can be used such as: fresh milk, skim milk and full cream milk. The purpose of the study is to provide yoghurt in accordance with the right application of milk and yoghurt starter. The findings of research provide scientific information that useful for the technology development in the field of cow's milk processing industry. The study began with making starter, processing milk to be yoghurt and storing them in cold temperatures for four weeks. The study used a factorial Completely Randomized Design with three replications. The first factor is the number of starter/Lactic Acid Bacteria (e1 = Lactobacillus bulgaricus and Streptococcus thermophillus; e2 = combination of Lactobacillus bulgaricus, Streptococcus thermophillus, Bifidobacterium longum and Lactobacillus casei). The another factor is types of milk (s1 = fresh milk and s2 = skim milk). The parameter was discussed are physicochemical analysis including pH, protein, fat and lactose content. The results was showed the types of milk and the amount of starter used had a significant effect on fat content, protein content and lactose of the yoghurt produced did not match the pH value of yoghurt during storage at 4 weeks. The pH value obtained from fresh milk ingredients with a combination of 4 starters, a good level of yoghurt protein is produced from fresh milk ingredients with a combination of 2 starters, good fat content obtained from skim milk ingredients with a combination of 2 starters and fresh milk with a combination of 4 starters, while good lactose content in a combination of 2 starters both in fresh milk and skim milk.

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Section: Lactose Levelsmentioning

confidence: 76%

The effect of starter combination and types of milk against physicochemical characteristics of cow milk yoghurt

Septianti

Dewayani

Syamsuri

2020

canrea

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“…This is because the microbes found in tape yeast can function as prebiotics and have a positive impact through decreasing pH. Oktaviana et al, (2015), Tape yeast contains types of microorganisms, namely Lactobacillus, Saccharomyces, Streptococcus, Lactococcus, Acetobacter. The positive effects of probiotics Lactobacillus sp.…”

Section: Femur Lengthmentioning

confidence: 99%

The Effect of Probiotic Giving on Body Size Broiler Chicken Aged 2-4 Weeks

Badaruddin

Nafiu

Pagala

et al. 2022

birex. budapest. internation. research. in. exact. science

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The study aimed to determine the effect of giving different probiotics to the growth rate of several body parts of broiler chickens such as chest circumference, femur length, tibia length, and body length at 2-4 weeks of age with 100 MB 202 platinum strain using BP 11 commercial feed, probiotic supplements. Liquid organics, Lacto probiotics, and local probiotics (tape yeast). The research method used a completely randomized design (CRD) then the data obtained were analyzed employing variance (ANOVA) and if there was a significant effect, it was continued with the Duncan Multiple Range Test (DMRT). The results of the analysis showed that the administration of tape yeast in broiler drinking water showed a significant effect (p<0.05) on the increase in chest circumference, femur length, and body length which was greater than liquid organic probiotics and lacto.

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“…Di dalam ragi ini, terdapat mikroorganisme yang dapat mengubah karbohidrat (pati) menjadi gula sederhana (glukosa). Karbohidrat (pati) yang difermentasi maka menghasilkan asam laktat yang akan menurunkan nilai pH sehingga menimbulkan rasa asam (Oktaviana et al, 2015).…”

Section: Pendahuluanunclassified

Saccharomyces cerevisiae in making halal products based on conventional biotechnology and genetic engineering

Khazalina¹

2020

J.halal prod. Res.

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Indonesia is the nation with the world's largest Muslim population. Halal products is very important for the life of a Muslim. This includes the fulfillment of halal food, especially food-processed materials. Saccharomyces cerevisiae has contributed a lot in biotechnological processes in both conventional and modern biotechnology genetic engineering. Conventional biotechnology has been around since time immemorial by utilizing microbes for the manufacture of low-carbohydrate, long-lasting foods and drinks. The products produced also vary, some are halal or haram. Halal products such as bread, tape and bioethanol are used as fuel. Illegal products include intoxicating drinks such as sake. The development of modern biotechnology technologies that are currently developing such as genetic engineering in the manufacture of bioethanol which can be used as an alternative fuel that is environmentally friendly.

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Pengaruh Ragi Tape terhadap pH, Bakteri Asam Laktat dan Laktosa Yogurt

Cited by 11 publications

References 0 publications

The effect of starter combination and types of milk against physicochemical characteristics of cow milk yoghurt

The effect of starter combination and types of milk against physicochemical characteristics of cow milk yoghurt

The Effect of Probiotic Giving on Body Size Broiler Chicken Aged 2-4 Weeks

Saccharomyces cerevisiae in making halal products based on conventional biotechnology and genetic engineering

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