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KARAKTERISTIK PRODUK FERMENTASI DARI BAHAN BAKU KOMBINASI SUSU KAMBING DENGAN EKSTRAK KEDELAI, EKSTRAK JAGUNG, ATAU SANTAN KELAPA [CHARACTERIZATION OF FERMENTED PRODUCTS MADE FROM CAPRINE MILK IN COMBINATION WITH SOY EXTRACT, CORN EXTRACT OR COCONUT EXTRA Chairunnisa, Hartati; Putranto, Wendry Setiyadi; Lepa, Stefanus Jemianus
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aim of this study was to determine the best combination  of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products. Products were analyzed for the lactic acid content, crude protein, viscosity and also  organoleptic properties (color, texsture, flavour, overall acceptance). This study was performed by a Completely Randomized Design with four kind of treatments, i.e.caprine, caprine milk in combination with  soy extract, corn extract, or coconut extract with five replications. The result indicated that the caprine milk in combination with soy extract resulted an acceptable flavored  fermented milk product containing 0.78% lactic acid, 6.62% crude protein, and had a viscosity of  2120 centipoise. The texture of the most liked flavoured fermented milk product  was viscous to most viscous, and the flavour was slightly sour to sour.
Enterococcus faecium 1.15 Isolated from Bakasam Showed Milk Clotting Activity Putranto, Wendry Setiyadi; Suradi, Kusmajadi; Chairunnisa, Hartati; Mustopa, Apon Zaenal; Giriwono, Puspo Edi; Kusumaningrum, Harsi Dewantari; Suhartono, Maggy Thenawidjaja
ANNALES BOGORIENSES Vol 21, No 1 (2017): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.913 KB) | DOI: 10.14203/ab.v21i1.293

Abstract

The Lactic Acid Bacteria with Milk Clotting Activity (MCA) were isolated from Bakasam, an Indonesian traditional fermented meat. The isolate screening was carried out using modified method of Skim Milk Agar and Milk Clotting Activity Test, and the isolate was then identified using 16S rRNA. We found 4 isolates that showed MCA of 18-20 SU/ml. Identification using 16S rRNA indicated that the isolate ALG.1.15 was 99% (FR3-F primer) and 99% (FR3-R primer) identic with Enterococcus faecium. The isolate potentially produced renin-like protease to subtitute renin from veal.  
PENAMBAHAN SUSU BUBUK FULL CREAM PADA PEMBUATAN PRODUK MINUMAN FERMENTASI DARI BAHAN BAKU EKSTRAK JAGUNG MANIS [ADDITION OF FULL CREAM MILK POWDER IN THE PRODUCTION OF FERMENTED DRINK MADE FROM SWEET CORN EXTRACT] Chairunnisa, Hartati
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.73 KB)

Abstract

The aims of this study were to determine the effect of full cream milk powder addition to the quality of fermented drink from sweet corn extract.  The quality examined were total bacteria, total solid, lactic acid content, and acceptability including colour, texture, flavor, and overall acceptance. The experiment was set up in a Completly Randomized Design with five levels of full cream milk powder (8, 10, 12, 14, 16%) and four replications. The results showed that  addition 12% of full cream milk powder in sweet corn extract resulted in acceptable fermented drink containing of 11.2 x 109 cfu/g lactic acid bacteria, 17.8% total solid, and 0.95% lactic acid. This formula had yellow color, desired texture & flavor and recieived the highest score of overall acceptance.