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All Journal Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Jurnal Ilmiah Sains
Simanjuntak, Rosnawyta
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Mathematics Physics

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Effect Pineapple Extract (Ananas comosus L, Merr) To Dadih Quality During Cold Temperature Storage Naibaho, Benika; Simanjuntak, Rosnawyta; Pandiangan, Samse; Tampubolon, Bangun; Siringoringo, Riris; Sihotang, Maria
Jurnal Ilmiah Sains Volume 24 Issue 2, October 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jis.v24i2.57971

Abstract

The objectives of this research were to study the effect of storage temperature and pineapple extract on physicochemical, organoleptic, and total bacterial colony of curd. This study used factorial completely randomized design with 2 factors, with two replications. The results showed that storage temperature, pineapple extract and interaction affected significantly fat and protein content, total bacterial colonies, and organoleptis. Storage temperature significantly affected pH, while pineapple extract did not affect pH. The highest fat content wat at room temperature storage without the addition of pineapple extract, namely 12.91%, the highest protein content was at room temperature storage with the addition of 10% pineapple extract, namely 4.74%. Storage at cold temperatures with the addition of 2.5% pineapple extract produced the highest total colonies, namely 2.6 x 106 CFU. At room temperature storage, panelists tended to dislike the color, aroma, and texture of the curd. However, at refrigerator temperature storage, panelists preferred the color of the curd and really liked the taste. Panelists tended to like the curd both without pineapple extract and with pineapple extract. The addition of 7.5% pineapple extract and storage at cold temperatures resulted in a protein content of 4.78% and a fat content of 10.67% which met the National Yoghurt Quality Standard. Keywords: Lactic Acid Bacteria; Curd; Pineapple; Total Bacterial Colonies
Karakteristik Bakteri Asam Laktat dari Dengke Naniura Simanjuntak, Rosnawyta; Naibaho, Benika
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 4 Nomor 1
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54367/retipa.vi.3081

Abstract

Lactic acid bacteria involved in the food fermentation process generally take place spontaneously, especially in traditional Indonesian food processing. One of the local foods that is the traditional food of the people of Tapanuli, North Sumatra, is dengke naniura. This food is processed without cooking with fire only by giving utte (orange) jungga juice and spices left for a few hours. This study aims to obtain lactic acid bacteria isolates from dengke naniura. The first step of this research is to make dengke naniura; and followed by the isolation of lactic acid bacteria from dengke naniura using de Man Rogose and Sharpe media in order to obtain isolates of lactic acid bacteria with general characteristics; and characterization was carried out to determine the specific characteristics, of lactic acid bacteria isolates, which included the Gram stain test, motility test, catalase reaction test, shape, and ability to survive at various acids. The isolation results obtained as many as 10 isolates suspected of being lactic acid bacteria, as indicated by the presence of a clear zone around the isolates. The characterization of lactic acid bacteria showed that all isolates were Gram-positive, rod and spherical in shape, non-motile, and could grow at low acidity pH 3.0. The catalase test showed that eight isolates reacted negatively to catalase and two positively to catalase. Of the 10 isolates tested, as many as 8 showed characteristics of lactic acid bacteria.
Identifikasi Bakteri yang Menguntungkan dan Merugikan dari Dengke Naniura Simanjuntak, Rosnawyta; Naibaho, Benika
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 4 Nomor 2
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54367/retipa.vi.3822

Abstract

Bakteri ada yang menguntungkan dan ada yang merugikan bagi manusia. Bakteri yang menguntungkan sebaiknya dipertahankan karena dapat memberi berbagai manfaat. Keberadaan bakteri yang merugikan dalam bahan pangan dapat merusak bahan pangan dan bahkan berbahaya bagi manusia. Pada penelitian ini akan dilakukan kajian bakteriologi dengke naniura meliputi kandungan bakteri asam laktat dan kandungan bakteri patogen yaitu Salmonella thyphimurium, Escherichia coli, dan Staphylococcus aureus. Tahapan penelitian ini meliputi pembuatan dengke naniura, isolasi dan penghitungan bakteri asam laktat dari dengke naniura; pengujian kandungan bakteri Salmonella thyphimurium, Escherichia coli, dan Staphylococcus aureus; serta pengujian kemampuan penghambatan bakteri asam laktat terhadap bakteri patogen yang diuji. Penelitian ini adalah penelitian eksperimental dan setiap hasil diuraikan secara deskriptif. Hasil penelitian menunjukkan bahwa kandungan bakteri asam laktat dengke naiura adalah 108 cfu/gr. Hasil pengujian bakteri patogen pada dengke naniura adalah negatif. Bakteri asam laktat mempunyai kemampuan penghambatan terhadap pertumbuhan bakteri Salmonella thyphimurium, Escherichia coli, dan Staphylococcus aureus ditunjukkan dengan adanya zona jernih disekeliling sumuran
Co-Authors Bangun Tampubolon Naibaho, Benika Pandiangan, Samse Sihotang, Maria Siringoringo, Riris