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Agricultural Product Technology Department, Agriculture Faculty, Universitas Syiah Kuala
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Journal : Jurnal Natural

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Natural Decomposer (MOL) developed from various banana waste and different storage times DEWI YUNITA; IRFAN IRFAN; MARLINA MARLINA
Jurnal Natural Volume 21 Number 2, June 2021
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.208 KB) | DOI: 10.24815/jn.v21i2.20198

Abstract

MOL is a local microorganism or natural decomposer that is used as a starter culture in production of organic fertilizers which is known as bokashi. The advantage of using MOL is that it can be made from cheap materials or by utilizing agricultural waste so that it can increase the added value of waste as well as reduce the environmental pollution. The use of MOL as a biodecomposer in production of bokashi can accelerate the fermentation process. This study aimed to produce MOL where the characteristic is similar with commercial Effective Microorganism (EM4). This study used a factorial randomized block design (RBD) with 2 factors. First factor was the types of banana (J) consisted of three levels, namely awak banana (Musa paradisiacal var. Awak; J1), barangan banana (Musa acuminate Colla; J2), and kepok banana (Musa acuminata balbisiana Colla; J3). Second factor was the storage times consisted of three levels, namely 0 weeks after fermentation (L1), 2 weeks after fermentation (L2), and 4 weeks after fermentation (L3). The analysis carried out after fermentation included total cell counts (TCC), pH value, temperature, and organoleptic test in the form of hedonic test for color and description test for aroma. The best sample was determined based on the highest TCC, the lowest pH value and aroma using a ranking test. The best treatment was obtained from J1L2 treatment (awak banana and 2 weeks after fermentation) with 1.8 × 109 CFU/ml of TCC, 3.17 of pH and medium tapai aroma.
Application of optimized Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk in the production of niyoghurt DEWI YUNITA; ELSA VARIZKI; SYARIFAH ROHAYA; IRFAN IRFAN; MURNA MUZAIFA
Jurnal Natural Volume 23 Number 2, June 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v23i2.29310

Abstract

This research aimed to optimize the growth of commercial yogurt starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) on coconut milk before they were applied in the production of coconut yogurt, which is known as niyogurt or cocogurt. The research consists of three steps. Firstly, both microbes were grown on 100% cow’s milk and were analyzed for pH and total lactic acid bacteria (LAB) to examine the length of fermentation time. Secondly, both microbes were gradually grown on cow’s milk and coconut milk media, with samples ranging in combinations of the two kinds of milk from 100% milk to 100% coconut milk. Finally, the optimized starter cultures were then applied to niyogurt production. The results showed that the pH of the starter cultures obtained in 100% milk after 48 hours of fermentation was 4.41±0.04 for Streptococcus thermophilus and 4.44±0.03 for Lactobacillus bulgaricus. Meanwhile, the total lactic acid bacteria counts were 8.62±3.03 log cfu/ml for Streptococcus thermophilus and 9.55±2.22 log cfu/ml for Lactobacillus bulgaricus. These results showed that both commercial starter cultures need long periods to reach the targeted pH and total lactic acid bacteria (LAB) suggesting that enrichment was needed before commercial starter cultures were used. Furthermore, after analyzing six samples of growth on different ratios of milk and coconut milk, it was seen that both starters could grow optimally on 100% coconut milk. The total LAB after 24 hours of fermentation was 11.07 log cfu/ml with pH 4.05. Based on chemical and microbiological analyses, the characteristics of niyogurt have met Indonesia’s Standard for food consumption (SNI 2981:2009). The niyogurt consisted of 3.15% protein content, 8.3% fat content, 0.83% total acid, 0.76% mineral content, and 11.48 log cfu/ml total LAB.
Natural Decomposer (MOL) developed from various banana waste and different storage times DEWI YUNITA; IRFAN IRFAN; MARLINA MARLINA
Jurnal Natural Volume 21 Number 2, June 2021
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v21i2.20198

Abstract

MOL is a local microorganism or natural decomposer that is used as a starter culture in production of organic fertilizers which is known as bokashi. The advantage of using MOL is that it can be made from cheap materials or by utilizing agricultural waste so that it can increase the added value of waste as well as reduce the environmental pollution. The use of MOL as a biodecomposer in production of bokashi can accelerate the fermentation process. This study aimed to produce MOL where the characteristic is similar with commercial Effective Microorganism (EM4). This study used a factorial randomized block design (RBD) with 2 factors. First factor was the types of banana (J) consisted of three levels, namely awak banana (Musa paradisiacal var. Awak; J1), barangan banana (Musa acuminate Colla; J2), and kepok banana (Musa acuminata balbisiana Colla; J3). Second factor was the storage times consisted of three levels, namely 0 weeks after fermentation (L1), 2 weeks after fermentation (L2), and 4 weeks after fermentation (L3). The analysis carried out after fermentation included total cell counts (TCC), pH value, temperature, and organoleptic test in the form of hedonic test for color and description test for aroma. The best sample was determined based on the highest TCC, the lowest pH value and aroma using a ranking test. The best treatment was obtained from J1L2 treatment (awak banana and 2 weeks after fermentation) with 1.8 × 109 CFU/ml of TCC, 3.17 of pH and medium tapai aroma.
Application of optimized Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk in the production of niyoghurt DEWI YUNITA; ELSA VARIZKI; SYARIFAH ROHAYA; IRFAN IRFAN; MURNA MUZAIFA
Jurnal Natural Volume 23 Number 2, June 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v23i2.29310

Abstract

This research aimed to optimize the growth of commercial yogurt starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) on coconut milk before they were applied in the production of coconut yogurt, which is known as niyogurt or cocogurt. The research consists of three steps. Firstly, both microbes were grown on 100% cow’s milk and were analyzed for pH and total lactic acid bacteria (LAB) to examine the length of fermentation time. Secondly, both microbes were gradually grown on cow’s milk and coconut milk media, with samples ranging in combinations of the two kinds of milk from 100% milk to 100% coconut milk. Finally, the optimized starter cultures were then applied to niyogurt production. The results showed that the pH of the starter cultures obtained in 100% milk after 48 hours of fermentation was 4.41±0.04 for Streptococcus thermophilus and 4.44±0.03 for Lactobacillus bulgaricus. Meanwhile, the total lactic acid bacteria counts were 8.62±3.03 log cfu/ml for Streptococcus thermophilus and 9.55±2.22 log cfu/ml for Lactobacillus bulgaricus. These results showed that both commercial starter cultures need long periods to reach the targeted pH and total lactic acid bacteria (LAB) suggesting that enrichment was needed before commercial starter cultures were used. Furthermore, after analyzing six samples of growth on different ratios of milk and coconut milk, it was seen that both starters could grow optimally on 100% coconut milk. The total LAB after 24 hours of fermentation was 11.07 log cfu/ml with pH 4.05. Based on chemical and microbiological analyses, the characteristics of niyogurt have met Indonesia’s Standard for food consumption (SNI 2981:2009). The niyogurt consisted of 3.15% protein content, 8.3% fat content, 0.83% total acid, 0.76% mineral content, and 11.48 log cfu/ml total LAB.
Co-Authors Dewi Yunita ELSA VARIZKI Fitriani Fitriani MARLINA MARLINA MURNA MUZAIFA SYARIFAH ROHAYA