Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria

Wati, Anif Mukaromah; Lin, Mei Jen; Radiati, Lilik Eka

doi:10.21776/ub.jitek.2018.013.01.6

Cited by 5 publications

(4 citation statements)

References 8 publications

(8 reference statements)

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“…The water content in yoghurt is affected by the activity of lactic acid. Make the starter produce high lactic acid, precipitate milk protein, and decrease moisture content at the end of fermentation (Wati et al, 2018).…”

Section: Proximate and Dietary Fibre Analysis Of Mung Beans Yoghurtmentioning

confidence: 99%

Proximate, Dietary Fibre and Organoleptic Analysis of Mung Beans Yoghurt

Adisti Qamahadlina,

Fatma Zuhrotun Nisa,

Fasty Arum Utami

2024

theijst

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Mung beans have the potential to be processed into functional food. Mung beans are known as high-nutrition foods, especially protein and dietary fibre. One of the alternatives in processing mung beans is fermentation, which will produce mung bean yoghurt. The fermentation process can increase the nutritional value of mung beans. Besides that, the fermentation of mung bean yoghurt can also increase the consumer acceptability and economic value of mung bean. The objective of this research is to determine the ash content, water content, protein content, fat content, carbohydrate content, and dietary fibre content of mung bean yoghurt, and also to find out the results of organoleptic analysis of mung bean yoghurt. This is a cross-sectional study, measuring every variable at one time on mung bean yoghurt. Organoleptic test, include the colour, aroma, flavour and texture of yoghurt were measured among 30 semi-trained panelists. Mung bean yoghurt contains 84 (45%) of water, 0 (7%) of ash, 7 (26%) of protein, 0 (15%) of fat, 7 (44%) of carbohydrates and 3 (66%) of dietary fibre. For organoleptic analysis, the color of mung bean yoghurt does not differ significantly compare to commercial cow milk yoghurt. While for the aroma, flavour, and texture, mungbean yoghurt differs significantly from commercial cow milk yoghurt. This research can be concluded that the protein and dietary fibre content of mung beans yoghurt is higher than commercial cow milk yoghurt. However, mung bean yoghurt has less fat than commercial cow milk yoghurt. The aroma, flavour, colour of commercial cow milk yoghurt is preferable to mung bean yoghurt.

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Section: Proximate and Dietary Fibre Analysis Of Mung Beans Yoghurtmentioning

confidence: 99%

Proximate, Dietary Fibre and Organoleptic Analysis of Mung Beans Yoghurt

Adisti Qamahadlina,

Fatma Zuhrotun Nisa,

Fasty Arum Utami

2024

theijst

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“…Table 1 shows the values of pH, Titration Acidity, protein, fat and ash content for the butter milk treatments.The results of the statistical analysis showed that there were no significant differences at the probability level of <0.05 for the pH values, which reached the highest value of 4.37 for fermented Buttermilk with the starter YO-MIX 495, and there were significant differences in the values of the Titration Acidity that reached the highest value of 0.84% with the starter YO-MIX 505, and there were no differences significant in protein content. The fat and ash were at a probability level of P<0.05, where the highest percentage of protein was 2.73%, fat 1.24% with YO-MIX 505 starter, ash 0.65% with YO-MIX starter 495.The reason is due to the ability of the starter bacteria to convert the sugar lactose into lactic acid and other organic acids, which lowers the pKa value inside the cell and makes its membrane more permeable to substances such as lactate and acetate, which leads to a decrease in the pH value and an increase in the total Titration Acidity [18].The results also showed that there were differences in Titration Acidity, pH and chemical content between the types of starters.It was noticed [19] that there was a difference in the chemical content of buttermilk when using different primers. When adding the primers 11, 21, 25, 29 and 41 to ferment goat milk, when using starter 21, it gave the highest water content of 91.21%, which negatively affected the ash content of 0.70 % and fat 1.03% due to the low activity of this starter that affected the total solids.…”

Section: Ph Surface Titration Acidity and Chemical Contentmentioning

confidence: 99%

Studying the Chemical Composition and Nutritional Value of the Buttermilk Made From Iraqi Buffalo Milk and Its Use in the Manufacture of Healthy Ice Cream

Musa

Garory

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Making Buttermilk by fermenting raw buffalo milk with two types of commercial starters YO-MIX 495 and YO-MIX 505, and stirring it by electrophoresis and estimating the chemical content using an analyzer Eko milk, pH, Titration Acidity percentage, carbohydrates and organic acids using HPLC technology, active compounds with GC-MS technology, Antioxidant Activity, and making ice cream with three mixtures: 0:1, 1:1 and 1:3 from raw milk to Buttermilk, and physical tests were conducted on it, The results showed that the fermentation time did not affect the chemical content. Still, it did affect the pH, surface Titration Acidity, the concentration of carbohydrates, Organic acids and active compounds. The highest pH value was 4.37, and ash was 0.65% for Buttermilk fermented with YO-MIX 495 starter. The highest value for Titration Acidity, protein and fat was 0.84, 2.73 and 1.24%, respectively, with YO-MIX 505 starter. The highest value of carbohydrates is for lactose sugar, 3.30 % with YO-MIX starter 505, and the highest for organic acids is succinic, 169.82% with starter YO-MIX 505. Lactic 42.50 % with starter YO-MIX 495 and different ratios of active compounds reached the highest area of the peak % Acetic acid, cesium salt 25.08334% with starter YO-MIX 495 and it showed the most increased Antioxidant Activity 75% with the starter YO-MIX 495. The highest starter diameter against Bacillus cereus was 10 mm for the starter. The mixtures manufactured with YO-MIX starter 495 excelled in the combinations manufactured with YO-MIX starter 505 in sensory evaluation. The mixture 1:1 showed the highest value in taste and general acceptance. At the same time, 1:3 was superior in colour, texture and oral feeling, while 0:1 obtained the lowest degree of acceptance among the three mixtures.

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“…Based on the research results, it is known that the higher the total dissolved solid the lower the syneresis and the higher the viscosity. Syneresis is likewise negatively related to viscosity, with low syneresis indicating high viscosity (Wati et al, 2018). Adane Shegaw et al, (2020) reported that camel milk yogurt without adding EPS had the highest syneresis of 71% compared to yogurt with EPS addition, which was 67%.…”

Section: Syneresismentioning

confidence: 99%

Physicochemical and Sensory Quality of Probiotic Drink from Sumbawa Wild Horse Milk

Fajriani,

Sulaeman,

Setiawan

2023

JITEK

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Sumbawa wild horse milk is pure milk produced from Sumbawa horses with high nutritional content. It can survive for five months at room temperature without processing and has health benefits. However, the utilization of Sumbawa wild horse milk is still limited because of its low sensory quality due to natural fermentation, which also adversely affects its acceptability. Adding probiotic bacteria is one of the methods to improve its quality. This study aims to develop and analyze the physicochemical and sensory quality of probiotic drink products from Sumbawa wild horse milk by adding probiotic bacteria. This study used a one-factor, Completely Randomized Design (CRD), namely different types of starters. The treatment in this study is using probiotic starter Lactobacillus rhamnosus (P1) and commercial starter Lactobacillus bulgaricus + Streptococcus thermophilus (P2). The probiotic drink from Sumbawa wild horse milk in the treatment P1 has the best results, pH 4.35, 0.55% titratable acidity, 13.10% total dissolved solids, 78.00 mPa.s viscosity, 74.66% syneresis, and 3.42x109 CFU/ml total LAB. The most preferred product based on the hedonic test is P2. P2 has a whiter color and more sour taste. The addition of probiotic starters can improve the physicochemical product, and commercial starters can improve the sensory quality of the product.

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Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria

Cited by 5 publications

References 8 publications

Proximate, Dietary Fibre and Organoleptic Analysis of Mung Beans Yoghurt

Proximate, Dietary Fibre and Organoleptic Analysis of Mung Beans Yoghurt

Studying the Chemical Composition and Nutritional Value of the Buttermilk Made From Iraqi Buffalo Milk and Its Use in the Manufacture of Healthy Ice Cream

Physicochemical and Sensory Quality of Probiotic Drink from Sumbawa Wild Horse Milk

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