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All Journal Jurnal Teknologi Dan Industri Pangan Buletin Peternakan Jurnal Penelitian Pascapanen Pertanian Buletin Penelitian Tanaman Rempah dan Obat Buletin Teknologi Pasca Panen Jurnal Ilmu Ternak Veteriner Buletin Penelitian Tanaman Rempah dan Obat
Sri Usmiati
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Characteristic of Pumpkin Powder (Cucurbita moschata) Sri Usmiati; D Setyaningsih; E Y Purwani; S Yuliani; Maria O G
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): 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 (566.841 KB)

Abstract

Instant powder of pumpkins was made by mollen dryer in order to extend the product shelf life The aim of the research was to determine the characteristics of the pumpkin powder. The research had been designed using completely randomized block factorial pattern, two levels of drying-up temperature and three levels of mollen dryer speed rotation on two blocks of pumpkin (I and II groups). The parameters measured were percentage of yield, water content, ash, solubility, and sugar, pH, bulk density (g/ml), beta-carotene (µg/g), colors, and hedonic test (scale 1 = not accepted through 5 = really accepted). The research result showed that the drying temperature affected solubility, and the speed rotation affected sugar content of pumpkin powder. The best pumpkin powder was produced by mollen dryer at 60ºC degree and 6 rpm speed rotation which was characterized by high yield and solubility, also produced best hedonic value on taste, color and performance as compared to the other treatment. Key words : Pumpkin, drying-up temperature, speed rotation, mollen dryer
Sifat Fisikokimia Dan Sensori Bakso Kerbau Dari Berbagai Jenis Daging Karkas Dan Bahan Pengisi Sri Usmiati; nFN Miskiyah
Jurnal Penelitian Pascapanen Pertanian Vol 3, No 1 (2006): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v3n1.2006.33-40

Abstract

Aspek penting dalam pembuatan bakso adalah daging sebagai bagian dari karkas dan sifat fisikokimianya. Komposisi kimia dan sifar Iisik daging bervariasi tergantung kepada letak dan fungsi daging di dalam tubuh. Dalam pcmbuatan bakso, bahan lain yang diperlukan adalah bahan pengisi yang berfungsi memperbaiki emulsi, memperkecil penyusutan dan menambah berat produk sehingga dapat menekan biaya produksi. Bahan tambahan yang digunakan dalam pembuatan bakso adalah bahan pengisi yaitu: adalah tepung tapioka dan tepung sagu. Penelitian penggunaan daging dari bagian karkas kerbau yang berbeda dengan perbandingan tapioka dan pati sagu yang berbeda perlu dilakukan untuk melihat sifat Iisikokimia dan sensori bakso yang dihasilkan Penelitian menggunakan kombinasi dua komponen perlakuan yaitu: A = daging dari bagian karkas (tiga bagian yaitu A1 =jantung. A2=paha belakang, dan A3=campuran yaitu 50% daging leher:50% daging rusuk ), dan B= perbandingan jenis bahan pengisi (4 macam perbandingan tapioka.pati sagu yaitu B1 =1:0. B2= 1:1. B3=2:1. dan B4=1:2). Peubah yang diamati meliputi pH adonan, daya mengikat air, tingkat keempukan, kadar air, abu, protein. dan lemak, serta uji hedonik terhadap rasa, warna, aroma, tekstur, kekenyalan, dan penampakan umum. Analisis data sifat fisikokimia nggunakan Kruskal-Wallis , sedangkan data uji hedonik diuji statistik parametrik. Hasil penelitian menunjukkan bahwa karakter bakso kerbau yang paling baik adalah bakso yang dibuat menggunakan daging campuran daging leher dan daging rusuk pad a seluruh perbandingan tapioka dengan pati sagu ditandai oleh kadar protein yang tinggi (12,6%). kadar lemak yang sedang (0,5%) dan tingkat keempukan yang baik (23,7 mm/det) dengan tingkat kesukaan panelis berkisar pada nilai hedonik :3-4 (netral-suka) Bakso kerbau yang berasal dari daging campuran dianggap lebih ekonomis karena harga) daging campuran lebih murah dibandingkan daging paha belakang. Physico Chemical and Sensory Properties of Buffalo Meatball Made From Various Kind of Meat Carcass and FillerThe important aspects of meatball production as type of meat as part of carcass and its physicochemical properties. Chemical compositions and physical properties of meal vary depend on its function and location on the body. The other material which is needed in meatball production is filler that has a function to improve emulsion, to minimize cooking loss and to increase yield of product so it can reduce the production cost Occasionally, filler which is used in meatball making are tapioca and sago starch. Research on usage of meat from different part of carcass  and various comparison of tapioca and sago starch needs to be conducted in order to know the buffalo meatball physicochemical and sensory. Research was using combination of two components: A= flesh from different parts of buffalo Carcass (three parts: A1=heart. A2=silverside and A3=mixed/50%chuck and 50%rib), and B= comparison or different filler (4 comparisons or tapioca and sago starch: B1=1:0; B2=1:1. B3=2:1 and B4=1:2). Parameters observed were pH of clough, WHC (water holding capacity). tenderness. moisture content, concentration of protein. fat, and ash. hedonic test on taste, color, aroma, texture and elasticity. Physicochemical data was analyzed by Kruskal-Wallis test. while hedonic result was analyzed by parametrix statistical. Result of research indicated that best character or buffalo meatball was made from flesh mixed (chuck and rib) at all comparisons or tapioca and sago starch marked by high protein concentration (12.6%), good in fat concentration (0.5%) and tenderness (23.7 mm/s) as well as panelist reference around hedonic value 3-4 (neutral-prefer) and this buffalo meatball was assumed more economic because price of mixed flesh cheaper than silverside.
PRODUKSI PEKTIN BERMETOKSIL RENDAH DARI KULIT JERUK NIPIS (Citrus aurantifolia Swingle) SECARA SPONTAN MENGGUNAKAN PELARUT AMONIUM OKSALAT DAN ASAM Sri Usmiati; Djumali Mangunwidjaja; Erliza Noor; Nur Richana; Endang Prangdimurti
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n3.2016.125-135

Abstract

Pengembangan teknologi ekstraksi pektin bermetoksil rendah terus dieksplorasi karena tanaman sumber yang relatif terbatas. Tujuan penelitian adalah untuk memperoleh pektin bermetoksil rendah langsung dari ekstraksi kulit jeruk nipis (Citrus aurantifolia Swingle). Penelitian didahului oleh dua tahap penelitian pendahuluan menggunakan rancangan acak lengkap yang masing-masing bertujuan memperoleh suhu ekstraksi (tahap pertama) dan lama waktu ekstraksi (tahap kedua) terbaik untuk digunakan sebagai kondisi proses ekstraksi pada penelitian utama. Desain penelitian utama menggunakan rancangan acak lengkap pola faktorial dengan tiga ulangan. Faktor pertama adalah tipe pelarut (P): P1 (amonium oksalat+asam oksalat, asam sitrat) dan P2 (amonium oksalat+asam oksalat, asam klorida), dan faktor kedua pH (K): K1 (pH 1) dan K2 (pH 2), serta sebagai pembanding adalah menggunakan pelarut P0 [asam sitrat, asam klorida; pH 2,0]. Ekstraksi suksesif dua tahap menggunakan suhu 100oC dilakukan selama 45 menit dengan pelarut amonium oksalat+asam oksalat, dilanjutkan 10 menit menggunakan pelarut asam sitrat atau asam klorida. Parameter pengukuran meliputi rendemen, derajat esterifikasi (DE), kadar asam uronat, kadar metoksil, kadar air, kadar abu, serta berat ekivalen. Dari hasil penelitian diketahui bahwa interaksi tipe pelarut dan pH pada perlakuan P2K2 (amonium oksalat+asam oksalat, asam klorida) dapat langsung menghasilkan pektin bermetoksil rendah dari kulit jeruk nipis dengan nilai DE 45,77%, kadar metoksil 1,53% dan kadar abu 4,77%. Pelarut amonium oksalat+asam oksalat (t1) dan asam klorida (t2) (P2) pada kedua tingkat pH menghasilkan rendemen pektin 10,0%, kadar AUA 19,21%, dan nilai BE 1878,82. Kadar air pektin sebesar 7,91% dihasilkan dari tingkat pH 2 (K2) pada kedua tipe pelarut. Untuk memperoleh pektin bermetoksil rendah dari kulit jeruk nipis direkomendasikan menggunakan pelarut P2K2 (amonium oksalat+asam oksalat, asam klorida; pH 2) pada suhu ekstraksi 100oC.English Version AbstractSpontaneously production of low methoxyl pectin from peel of Citrus aurantifolia Swingle using solvent of ammonium oxalate and acidThe development of extraction technology of low methoxyl pectin/LMP continue to be explored caused by limited the plant source. The research objective was to obtain low methoxyl pectin directly from the pectin extraction of lime peel (Citrus aurantifolia Swingle). The study was preceeded by a twostage preliminary researches using a completely randomized design, each of which was to obtain the best temperature (first stage) and duration of extraction (second stage) to be used as a condition of extraction process in the primary research. The primary research used factorial completely randomized design with three replications. The first factor was solvent type (P): P1 (ammonium oxalate+oxalic acid), citric acid) and P2 (ammonium oxalate+oxalic acid, hydrochloric acid), and the second factor was pH (K): K1 (pH 1) and K2 (pH 2), as well as control was solvent P0 [citric acid (t1), hydrochloric acid (t2); pH 2.0]. Successive two-stage extraction on 100°C was done for 45 minutes using ammonium oxalate+oxalic acid followed by 10 minutes using citric acid or hydrochloric acid. Measurement parameters included yield, degree of esterification (DE), anhidrouronic acid/AUA levels, methoxyl content, moisture content, ash content, and equivalent weight. From the results of research, the interaction between solvent tipe and acidity level of P2K2 (ammonium oxalate+oxalic acid, hydrochloric acid; pH 2) could directly produce LMP from extraction of lime peel characterized by DE of 45.77%, methoxyl content of 1.53% and ash content of 4.77%. Effect of solvent of ammonium oxalate+oxalic acid, hydrochloric acid (P2) at both pH levels resulted pectin yield of 10.0%, AUA of 19.21%, and equivalent weight of 1878.82. The pectin moisture of 7.91% was produced from acidity of pH 2 (K2) on both type of solvent. To obtain LMP from peel of Citrus aurantifolia Swingle it was recommended to use the extraction solvent of P2K2 (ammonium oxalate+oxalic acid, hydrochloric acid; pH 2) on temperature of 100oC.
Seleksi dan Optimasi Proses Produksi Bakteriosin dari Lactobacillus sp Sri Usmiati; Tri Marwati
Jurnal Penelitian Pascapanen Pertanian Vol 4, No 1 (2007): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v4n1.2007.27-37

Abstract

Bakteriosin sebagai agen biopreservatif sangat potensial digunakan untuk mengendalikan beberapa bakteri kontaminan pada daging dan produk daging, tetapi secara komersial ketersediaanya masih sedikit dan harganya sangat mahal, padahal koleksi bakteri asam laktat (BAL) sebagai produsernya di Indonesia tersedia cukup banyak. Oleh karena itu perlu dilakukan penelitian untuk mendapatkan bakteri calon penghasil bakteriosin yang potensial dari beberapa isolat bakteri Lactobacillus sp. yang mampu menekan pertumbuhan Escherichia coli, Salmonella thypimurium, dan Listeria monocytogenes, serta kondisi optimum proses produksi bakteriosin. Penelitian dilakukan dengan dua tahap yaitu pemilihan isolat dan optimasi proses produksi bakteriosin. Pemilihan isolat meliputi kegiatan: pertama yaitu aktivasi isolat dan penghitungan jumlah koloni. Parameter yang diamati adalah visualisasi adanya kekeruhan pada media cair nutrien broth serta jumlah koloni isolat yang telah aktif. Kedua merupakan kegiatan produksi bakteriosin dan aktivitas penghambatan. Parameter pengamatan adalah didapatkannya bakteriosin dari isolat terpi lih dan hasi l uj i terhadap bakteri E.coli , S. thypimurium, dan L.monocytogenes. Ketiga adalah mencari kurva dan fase pertumbuhan isolat terpilih. Parameter yang diamati yaitu nilai pH, optical density (OD) kultur pada media MRS dan nilai log dari jumlah koloni isolat terpilih yang diplot ke dalam bentuk kurva sigmoid (S). Hasil penelitian menunjukkan bahwa isolat yang paling potensial sebagai calon produser bakteriosin adalah SCG 1223. Kondisi optimum produksi bakteriosin yang memiliki daya hambat representatif adalah pH 5, suhu 33,5 oC selama 9 jam inkubasi dengan penghambatan terhadap S.thypimurium sebesar 638,803 mm2/ml, E.coli sebesar 623,264 mm2/ml dan L.monocytogenes sebesar 509,434 mm2/ml.Selection And Optimation Of Process Of Bacteriocin Production From Lactobacillus sp,Bacteriocin as biopreservative agent was potential to suppress some contaminant bacteria on meat and meat products, but commercial availability still limited and costly. On the other hand, the availability of lactic acid bacteria collection as a source of bacteriocin producer in Indonesia is abundant and cheap. For this reason, bacteriocin from some potential Lactic Acid Bacteria (LAB) need to be produced to suppress contaminant bacteria on meat and meat products. The objectives of research were to select bacteria as bacteriocin producer from some isolate Lactobacillus sp which suppress growth of Escherichia coli, Salmonella thypimurium, dan Listeria monocytog enes, and to optimize the process of bacteriocin production. The research was done by two steps activities, i.e. potential isolate selection and optimization of bacteriocin production process. Isolate selection activity included: firstly, isolate activation and counted number of colony. The parameters were visualization of turbidity the liquid nutrient broth and number of colonies isolate activated. Secondly, step to produce bacteriocin and its inhibition. The parameters were bacteriocin production of selected isolate and result of its inhibition on E.coli, Suhypimurium. dan Limonocytogenes, Thirdly, activity to obtain the curve and growth phase of selected isolate. The parameters of observation were pH, optical density (00) of culture on MRS media and log number of selected isolate colony which has been plotted on sigmoid curve (S). Result of research showed that isolate which was selected as bacteriocin producer was SCG 1223. The optimum condition for bacteriocin production which was optimum in inhibition were pH 5, temperature 33.5°C for 9 hours incubation which has inhibition on S.thypimurium 638.803 mm2/ml, E.coli 623.264 mm2/ml and L.monocytogenes 509.434 mm2/ml,
Karakteristik Es Krim Labu Kuning (Cucurbita Moschata) Menggunakan Pengemulsi Pati Jagung (Zea Mays L.) Dan Pati Garut (Maranta Arundinacea L.) Nanan Nurdjannah; Sri Usmiati; Agus Budiyanto
Jurnal Penelitian Pascapanen Pertanian Vol 7, No 1 (2010): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v7n1.2010.43-52

Abstract

Buah labu kuning disamping mengandung a-karoten yang tinggi juga mempunyai aroma dan rasa yang disenangi. Dalam rangka penganekaragaman produk labu kuning telah dicobakan pembuatan es krim dengan menggunakan puree labu kuning sebagai salah satu bahan baku sumber a-karoten dan penambah flavor serta pati jagung dan garut sebagai bahan pengemulsi dalam campuran es krim (ICM=lce Cream Mixture). Penelitian ini bertujuan untuk mengetahui karakteristik es krim yang dibuat menggunakan puree (bubur buah) labu kuning (Cucurbita moschata) sebagai bahan baku sumber a-karoten, serta pati jagung (Zea mays L) dan pati garut (Maranto arundinacea L) sebagai bahan pengemulsi. Penelitian didesain menggunakan Rancangan Acak Kelompok (RAK) pola faktorial 3X2 yaitu: (i) tiga konsentrasi puree labu kuning (50%, 55%, 60%), dan (ii) dua jenis bahan pengemulsi: pati garut dan pati jagung. Dua faktor tersebut dikombinasikan secara acak, setiap perlakuan diulang tiga kali. Parameter pengukuran terdiri atas sifat fisik es krim yang meliputi overrun (%), dan kecepatan meleleh (menit/100g), serta mutu organoleptik terhadap rasa dan tekstur es krim menggunakan metode hedonik oleh 15 panelis semi terlatih dengan skala penilaian 1 sampai 5 (1 = sangat tidak suka, 2=agak tidak suka, 3=suka, 4=agak sangat suka, 5= sangat suka). Hasil penelitian menunjukkan bahwa penambahan puree labu kuning serta pati jagung dan atau pati garut dalam ICM mempengaruhi persentase overrun dan kecepatan meleleh, namun tidak berpengaruh terhadap rasa dan tekstur. Diantara perlakuan yang dicobakan, penggunaan puree labu kuning 60% dan pari jagung menghasilkan es krim yang memiliki overrun tertinggi dan lambat meleleh, kandungan a-karoten yang tinggi (12,45 i g/g), serta rasa dan tekstur yang paling disukai panelis. Penggunaan pengemulsi pati jagung sebagai bahan pengemulsi dalam pembuatan es krim lebih baik dibandingkan dengan pati garut. Characteristic Of Pumpkin Ice Cream (Cucurbita Moschata) Using Starch Of Maize (Zeo Mays L.) And Arrowroot (Maranto Arundinacea L.) As StabilizerBeside a high content of a-carotene, pumpkin also has a pleasent flavor. in order to diversify pumpkin product, the observation of pumpkin as usage a source of vitamin (a-carotene) and flavoring enhancer along with maize (Zea mays L.) and arrowroot (Maranto arundinacea L.) starch as emulsifier in ice cream making was done The aim of the research was to find out the physical properties and palatability of ice cream made from puree of pumpkin (Cucurbita moschala) as the a-carotene source and flavor enhancer, and the addition of maize and arrowroot starch as emulsifier. The research was designed using Completely Randomized Block Design (CR.BD) factorial pattern 3x2 with 3 replication i.e: (i) three concentration levels of pumpkin puree (50%, 55%, 60%), and (ii) two kinds of emulsifier (maize and arrowroot starch). Parameters observed were physical properties of ice cream covering: overrun (%) and melting rate (minute/100 g), and the quality of organoleptic including taste and texture using hedonic method by 15 semi-trained panelist with five rank (1= very unlike, 2=rather unlike, 3=like, 4= rather like, 5= like very much). Research results indicated that the use of pumpkin puree with the addition of maize and arrowroot in ICM (Ice Cream Mixture) influenced the overrun percentage and melting rate, but didn't give effects on taste and texture. The use of pumpkin puree 60% and addition of maize starch produced highest ice cream overrun and lowest melting rate, high a-carotene content (12.45 i g/g), with taste and texture most preferred by panelist. The use of maize starch as emulsifier in ice cream making was better than that of arrowroot starch.
Pengaruh Bakteri Probiotik Terhadap Mutu Sari Kacang Tanah Fermentasi Sri Usmiati; Tyas Utami
Jurnal Penelitian Pascapanen Pertanian Vol 5, No 2 (2008): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v5n2.2008.27-36

Abstract

Kacang tanah adalah sumber bahan pangan yang berpotensi untuk dikembangkan menjadi minuman fermentasi. Kacang tanah dan olahannya rentan terhadap kontaminasi aflatoksin. Salah satu cara untuk menguranginya adalah memanfaatkan bakteri asam laktat probiotik sebagai agensia fermentasi yang dapat mengikat aflatoksin. Penelitian ini bertujuan untuk mengetahui potensi penggunaan bakteri asam laktat probiotik yang mampu mengikat aflatoksin terhadap mutu sari kacang tanah fermentasi yang aman dikonsumsi. Penelitian meliputi kegiatan: (1) seleksi bakteri asam laktat, (2) penentuan rasio kacang tanah dengan air untuk minuman fermentasi sari kacang tanah, (3) penyimpanan minuman sari kacang tanah fermentasi pada suhu 4°C selama 14 hari, (4) uji sensoris produk minuman sari kacang tanah fermentasi, dan (5) fermentasi sari kacang tanah yang terkontaminasi aflatoksin menggunakan kultur terpilih. Hasil penelitian menunjukkan bahwa Lactobacillus acidophilus SNP2 terpilih sebagai starter dalam fermentasi sari kacang tanah berdasarkan kemampuan menurunkan pH paling cepat dan sifat sensoris produk yang paling baik. Rasio kacang tanah dengan air 1:10 pada suhu 37°C selama 18 jam terpilih dalam fermentasi sari kacang tanah yang menghasilkan produk dengan nilai pH 3,58 dan jumlah sel 1,94x109 CFU/ml. Penyimpanan produk selama 9 hari pada suhu 4°C minuman sari kacang tanah fermentasi secara sensoris menjadi sangat asam dengan konsistensi lebih menggumpal. Fermentasi sari kacang tanah terkontaminasi aflatoksin menggunakan Lactobacillus acidophilus SNP2 dapat menurunkan aflatoksin sebesar 8,55 %. Effect of Probiotic Bacteria on Quality of Fermented Groundnut Extract Groundnut is a source of foods which is potential to be developed as fermented groundnut extract drinks. Groundnut and its processed products are easy to be contaminated by aflatoxin. To reduce groundnut aflatoxin contamination can be done by using probiotic lactic acid bacteria as fermentation agent to trap aflatoxin. The objective of the research was to find out the possibility of using probiotic lactic acid bacteria to ferment groundnut extract which could trap aflatoxin. The research included activities: (1) selection of lactic acid bacteria for groundnut extract fermentation, (2) determination the ratio of groundnut and water in fermented groundnut extract, (3) storage the fermented groundnut extract on 4°C for 14 days, (4) sensory test of fermented groundnut extract, and (5) fermentation of groundnut extract which was contaminated by aflatoxin using selected culture. Result of research showed that Lactobacillus acidophilus SNP2 was selected culture based on capability in reducing pH and sensory properties of fermented groundnut extract. The best ratio between groundnut and water in fermentation process was 1:10 at 37°C for 18 hours produced fermented drinks with pH 3.58 and cell count of 1.94xlO' CFU/m!. Storage of fermented groundnut extract for more than 9 days, caused the drinks became very sour and more coagulated consistency. Fermentation of groundnut extract contaminated by aflatoxin using Lactobacillus acidophllus SNP2 could reduce aflatoxin concentration for 8.55%.  
Pengaruh Starter Kombinasi Bakteri dan Khamir Terhadap Sifat Fisikokimia dan Sensori Kefir Sri Usmiati; Adi Sudono
Jurnal Penelitian Pascapanen Pertanian Vol 1, No 1 (2004): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v1n1.2004.12-21

Abstract

Kefir merupakan salah satu jenis susu fermentasi yang dibuat dengan menggunakan starter granula kefir. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia dan daya penerimaan panelis terhadap kefir yang menggunakan starter kombinasi bakteri dan khamir. Bahan yang digunakan adalah susu skim dengan total padatan terlarut 9,5%, dipanaskan pada suhu 850C selama 30 menit, dan didinginkan pada suhu 220C untuk menumbuhkan starter berbagai kombinasi Lactobacillus acidophilus PI55110 (a), Lactobacillus delbrueckii subsp. bulgaricus NCIMB 11778 (b), Lactococcus lactis PI55610 (c), Leuconostoc mesenteroides subsp. dextranicum NCIMB 3350 (d), Acetobacter aceti PI54810 (e), Bifidobacterium longum BFI (f), dan Saccharomyces cerevisiae PI56252 (g) yang dikombinasikan menjadi PI= tanpa (b); P2= tanpa (b) dan (j); P3= tanpa (a); P4= tanpa (a) dan (j); P5= menggunakan (a) sampai (g); dan P6= tanpa (j). Peubah yang diamati pada percobaan pertama adalah kadar asam laktat, pH, kekentalan, kadar laktosa, nilai organoleptik, dan intensitas atribut sensori berdasarkan Quantitative Descriptive Analysis. Pada pereobaan kedua, kefir terpilih pada percobaan pertama diuji hedonik dengan kefir (YI), yoghurt (Y2) dan susu fermentasi yang menggunakan starter L. casei (Y3). Hasil penelitian menunjukkan bahwa kefir PI yang mempunyai keasaman dan kekentalan yang tinggi, nilai pH dan kadar laktosa yang rendah, serta intensitas atribut warna putih krem dan konsistensi kental secara umum dapat diterima oleh konsumen. Pereobaan kedua menunjukkan bahwa susu fermentasi YI, Y2 dan Y3 secara umum disukai oleh konsumen dengan intensitas yang tinggi pada rasa asam. Kefir YI lebih disukai oleh konsumen dengan intensitas warna putih krem, halus dengan kental, serta aroma spesifik kefir yang tinggi. Starter PI belum dapat digunakan sebagai starter untuk menghasilkan produk yang dapat diterima oleh konsumen bila produk dibuat menggunakan bahan baku susu skim bubuk yang dicairkan hingga total padatan terlarut 9,5%, suhu inkubasi 220C selama 45 jam, dan penyimpanan selama satu hari pada 5°C. Effect of bacteria and yeast starter combination on physicochemical and sensory characteristic of kefirKefir is one kind of fermented milk that has been made from kefir grains starter. The objective of this research was to find out the consumer acceptability and physico-chemical of kefir that was made using combination bacteria and yeast starter. Material used was skim milk TS 9,5% which was heated on 850C for 30 minutes and cooled on 22°C to cultivate the starter. Microorganism used were Lactobacillus acidophilus P 155110, Lactobacillus delbrueckii subsp. bulgaricus NCIMB 11778, Lactococcus lactis P 15561 0, Leuconostoc mesenteroides subsp. dextranicum NCIMB 3350, Acetobacter aceti P154810, Bifidobacterium longum BFI, and Saccharomyces cerevisiae P156252. The treatments consist of PI= without (b); P2= without (b) dan (f); P3= without (a); P4= without (a) and (f); P5= used (a) until (g); dan P6= without (f). Parameters identified on first step were lactic acid percentage, pH, viscosity, lactose percentage, organoleptic test, and intensity of sensory attributes based on Quantitative Descriptive Analysis. Prefered product resulted from the first step was compared to kefir (Y I), yoghurt (Y2) and fermented milk used L. casei starter (Y3). The research result indicated that kefir resulted from PI starter has high acidity and viscosity, low pH and lactose percentage, and high intensity on creamy-white color attribute, softness and consistency, kefir specific aroma could be accepted by consumers. Result of hedonic test showed that consumers accepted fermented milk Y I, Y2 and Y3 which high intensity on sourness. Kefir Y I was more accepted by consumers. Based on these result, P I starter hasn't been used as starter to make kefir which was accepted by consumers if made from TS 9,5% skim milk solution, incubation on 22°C for 45 hours, and aging on 50C for a day.
KARAKTER/SIFAT FISIK KIMIA KEJU RENDAH LEMAK DARI BERBAGAI BAHAN BAKU SUSU MODIFIKASI Juniawati Juniawati; Sri Usmiati; Evy Damayanthi
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 2 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n2.2015.78-86

Abstract

Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is oneof the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to studythe effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consistingof five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersionof whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milkplus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used arandomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncantest. Low-fat cheese in this study resulted from the formula A3 is a mixture of corn oil emulsion with a dispersion of whey proteinconcentrate in skim milk (fat content of 24.59% bk). Low-fat cheese A3 has a 7.71% yield, hardness 171.45gf, moisture 48.98%,protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.
Ekstraksi dan Karakterisasi Pektin Dari Kulit Labu Kuning Nanan Nurdjanah; Sri Usmiati
Jurnal Penelitian Pascapanen Pertanian Vol 3, No 1 (2006): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v3n1.2006.13-23

Abstract

Peningkatan pemanfaatan buah labu kuning akan berdampak terhadap limbah kulit labu kuning yang lcbih banyak. Salah satu komponen yang terdapat pada kulit labu kuning adalah pektin. Oleh karena itu ada kemungkinan kulit labu kuning dapat diolah menjadi produk yang lebih bernilai berupa pektin. Metode yang digunakan untuk mengekstrak pektin dari jaringan tanaman sangat beragam. Tujuan dari penelitian adalah untuk mengetahui proses ekstraksi pektin yang optimal dari kulit labu kuning sehingga dihasilkan pektin yang bermutu. Penelitian dilakukan melalui dua tahap yaitu penelitian pendahuluan berupa analisis proksimat bahan baku kulit labu kuning dan penentuan rentang suhu dan waktu ekstraksi. dan penelitian utama berupa ekstraksi dan karakterisasi dari pektin yang dihasilkan. Penelitian utama menggunakan perlakuan kombinasi suhu dan waktu ekstraksi (sembilan kombinasi perlakuan) dengan 2 ulangan. Hasil penelitian menunjukkan bahwa rcndemen pektin yang dihasilkan berkisar antara 6,31-8,70%, dengan kadar pektin sekitar 24,97-47,99%. Pektin yang dihasilkan termasuk jenis pektin bermetoksil rendah sekitar 2.93-4,09% (<7%). Dilihat dari nilai kadar air, kadar abu, dan kadar galakturonat, pektin yang dihasilkan sesuai dengan spesifikasi mutu pektin kering dari Kodeks Makanan Indonesia. Kondisi ckstraksi dan isolasi pektin dari kulit labu kuning yang optimum adalah perlakuan kombinasi suhu 800C dengan waktu 80 menit. Extraction and Characterization of Pectin Derived from Pumpkin ShellIncrease of pumpkin diversification will produce more pumpkin shell as waste. One of compounds in pumpkin shell is pectin. For that reason. there is possibility that pumpkin shell can be processed to be a higher value product named pectin. There are several methods to extract pectin from plant tissue. The objective of this research is to find the optimum pectin extraction process from pumpkin shell 10 produce high quality pectin. The research was done in two steps, first was preliminary step which was done to analyze the physical and chemical characteristic of pumpkin shell as raw material and to determine the temperature and time of ex traction to be applied on the main experiment as the second step of experiment. The second step were done to find out the optimum extraction lime and temperature to produce pectin from pumpkin shell. The treatments was used combination of temperature and time of extraction (nine combination treatments) with two replications. The result showed that the yield of the pectin produced was between 6.31-S.70% with 24.97-47.99% pectin content. Pectin produced included to the low methoxyl pectin with methoxyl content about 2.93 4.09% (<7%). Based on the water, ash and galacturonate content, pectin produced met the dried pectin qualification from Indonesian Food Codex. The optimum temperature and time of pumpkin shell extraction was 800C and 8O minutes respectively.
Efektivitas Starter Kering Bakteri Asam Laktat Terhadap Mutu Dadih Sapi Yang Dihasilkan Sri Usmiati; Ermi Sukasih; Sri Yuliani
Jurnal Penelitian Pascapanen Pertanian Vol 7, No 2 (2010): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v7n2.2010.64-74

Abstract

Penyediaan starter kering bakteri asam laktat dalam pembuatan susu fermentasi mempunyai beberapa keunggulan antara lain mempermudah penanganan dan distribusi, menghindarkan kontaminasi, serta berdaya simpan relatif lebih lama. Salah satu jenis susu fermentasi tradisional lndonesia asli Sumatera Barat adalah dadih yang dibuat secara tradisional menggunakan susu kerbau tanpa starter. Ketersediaan susu kerbau yang makin terbatas perlu dicari alternatif penggantinya antara lain dengan susu sapi yang tersedia relatif melirnpah di beberapa wilayah Indonesia, dengan modifikasi susu skim dan agar-agar sebagai bahan pengisi untuk dapat menghasilkan dadih dengan karakteristik mirip dadih susu kerbau. Penelitian bertujuan untuk mengetahui efektivitas starter kering bakteri asam laktat dengan metode pengeringan semprot (spray drying) melalui pengamatan karakteristik dadih susu sapi yang dihasilkan. Penelitian didesain menggunakan Rancangan Acak Lengkap pola faktorial, dengan faktor pertama adalah kombinasi starter kering BAL (A1= L. bulgaricus :L.casei (1:1); A2 = L. bulgaricus : L.casei (1:2), dan A3 = S. thermophillus: L. casei (1:2); dan faktor kedua adalah konsentrasi starter kering BAL (B1 = 2 g atau 4% b/v, dan B2 = 3 g atau 6% b/v ke dalam 150 mL susu hasil pemekatan), masing-masing diulang tiga kali. Hasil penelitian menunjukkan bahwa dadih susu sapi terbaik adalah menggunakan starter kering kombinasi Streptococcus thermophilus : Lactobacillus casei = 1:2 sebanyak 6% b/v atau 3 g dengan karakteristik memiliki nilai total asam tertitrasi tertinggi (0,038%), kadar air terendah (77,11 %), viskositas yang baik (240,0 cP), total mikroba yang tinggi (1,5x I 011 cfu/mL), kadar protein sebesar 4,2%, dan kadar lemak sebesar 4,89%, dengan tingkat kesukaan yang lebih baik terhadap sensori warna dan rasa. Effectivity of Dried Starter of Lactic Acid Bachteria on the Quality of Cow's DadihUsage the dry starter of lactic acid bacteria for producing fermented milk has some advantages that are ease handling and distribution, avoid contamination, and prolong the storage time of product. One kind of traditional fermented milk in Indonesia original from West Sumatera is dadih which is made of traditionally by using buffalo milk spontaneous fermentation. The limited availability of buffalo milk needs are effort to substitute it, for example the usage of cow's milk which is abundant, modified by skim milk and agar as filler to provide raw material for dadih which has similar characters to buffalo's dadih. This research aims to determine the effectiveness of dry starter of lactic acid bacteria which is produced by spray drying method through the observation of the characteristic dadih of cow's milk produced. Design of research was factorial; the first factor were combination dry starter of lactic acid bacteria (three combinations: Lactobacillus bulgaricus : Lactobacillus casei (1:1); Lactobacillus bulgaricus : Lactobacillus casei (1:2), and Streptococcus thermophillus : Lactobacillus casei (1:2), and the second factor were concentration of dry starter of LAB (two levels of two g (4% w/v) and three g (6% w/v) into 150 mL concentrated cow's milk), each has three replicate. Results of research showed that cow's milk dadih using dry starter of combination of Streptococcus thermophilus Lactobacillus casei = 1:2 for 3 g (6% b/v), it was characterized by highest titrable acidity (0.038%), lowest water content (77.11%), viscosity similar to dadih (240.0 cP), high total microbes (1,5x I 011 cfu/mL), protein content of 4.2% and fat content of 4.89% with better of hedonic value of color and taste of product.
Co-Authors ADI SUDONO Agus Budiyanto D Setyaningsih Djumali Mangunwidjaja E Y Purwani Endang Prangdimurti Erliza Noor Ermi Sukasih Evy Damayanthi H. Setiyanto Juniawati Juniawati Maria O G Miskiyah . Nanan Nurdjanah Nanan Nurdjannah nFN Miskiyah Nur Richana Rarah R.A.M. Rarah Ram Roswita Sunarlim S Yuliani Sri Yuliani Tatang Hidayat Tri Marwati Tyas Utami W. Broto