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Purwadi Purwadi
Faculty of Animal Science, Universitas Brawijaya, Malang, East Java, 65145, Indonesia
Agriculture, Biological Sciences & Forestry Education Other

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The Effect of Ananas comucus Extracted Bromelain Enzyme Addition Under Different pH on the Physicochemical Properties of Cottage Cheese Sylvia Komansilan; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.957 KB) | DOI: 10.21776/ub.jitek.2020.015.01.5

Abstract

The research aims to analyse the effect of bromelain enzyme addition from Ananas comucus under different pH condition to the physicochemical properties of cottage cheese. The observed variables include protein, fat, moisture, ash and cheese yield. The research was conducted in a completely randomized design with 4 treatments (K1 = pH 4.5; K2 = pH 4.6; K3 = pH 5.4; and K4 = pH 5.5) and 4 replications. All of the data were analysed with analysis of variance (ANOVA) and followed with least significant difference (LSD) test. The results showed that the bromelain addition under pH 4.6 showed the best physicochemical properties of cottage cheese that had lowest fat content (0.67 ± 0.53 %) and highest yield (18.15 ± 0.22 %) compared to other pH condition, while the protein and ash content did not show any significant difference on all pH condition.
The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus) Sjaloom Sakul; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (644.113 KB) | DOI: 10.21776/ub.jitek.2020.015.01.6

Abstract

The objective of this study was to evaluate the effect of different starter cultures on the fermentation of yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus) whether each starter culture respond differently. This study used a completely randomized design (CRD) with 3 treatments and 4 replications. Yogurt was made with one of the starter cultures as treatment: Streptococcus thermophilus (ST), Lactobacillus acidophilus (LA), or Lactobacillus bulgaricus (LB). Data were analyzed using analysis of variance followed by the least significant difference test. The variables tested were pH, total acid content, viscosity and total lactic acid bacteria. The results showed that yogurt made with ST had lower pH and total acid than the others. The use of LB resulted in higher total acid content. The addition of different starter cultures in yogurt did not influence viscosity. Among starter cultures, the use of LA resulted in higher total lactic acid bacteria (LAB) than the others. However, the number of LAB from different treatments were not much different (within the range of 7 log CFU/mL). It is suggested that the three starter cultures are adaptive and capable to fermenting yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus). 
Co-Authors Djalal Rosyidi Lilik Eka Radiati Sjaloom Sakul Sylvia Komansilan