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All Journal Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian
Dwi Eva Nirmagustina
Program Studi Teknologi Pangan, Politeknik Negeri Lampung (POLINELA)
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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Potensi Susu Kedelai Asam (Soygurt) Kaya Bioaktif Peptida Sebagai Antimikroba Dwi Eva Nirmagustina; Chandra Utami Wirawati
Jurnal Penelitian Pertanian Terapan Vol 14 No 3 (2014)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.895 KB) | DOI: 10.25181/jppt.v14i3.155

Abstract

The research objective was to get the starter type and the fermentation time to produce soygurt that have a high peptide bioactive that functions as an antimicrobial. The study was conducted in a complete randomized block design with two replicates. The first factor is the starter types, which consists of 3 levels, 2 market starter (cimory and king yogurt) and 1 mixed starter. The second factor is the fermentation times, which consists of 3 levels, 9 hours, 12 hours, and 15 hours. The data obtained were analyzed by analysis of variance to get various error estimators and tests of significance by Duncan's test further to determine whether there is a difference between treatments. Two market starter (cimory and king yogurt) and 1 mixed starter did not produce peptide bioactive compounds . It is suspected microbes contained in the market starter cimory (S.thermophilus and L.delbrueckii ssp . Bulgaricus ), the market starter king yogurt (L.bulgaricus) and mixed starter (S.thermophilus and L.bulgaricus) did not produce peptide bioactive compounds. The inhibition effect of the test bacteria (E. coli and S. aureus) occurs due to the production of lactic acid and hydrogen peroxide during the fermentation process . The greatest inhibition shown by soygurt of the market starter cimory with a reduced number of cells in both types of test bacteria (E. coli and S. aureus) at 6 and 5 log cycles . Mixed starter has the lowest pH and the highest total acid than the marker starter cimory and king yoghurt. The starter types and the fermentation times were no significant effect on total dissolved solids of soygurt. The levels protein of soygurt, respectively 1.38 %, 1.48 %, and 1.68 (cimory, king yogurt, and mixed starter), while the fat content of soygurt 1.04%, 1.28 %, and 1.58% (cimory, mixed starter, king yoghurt) Keyword: soygurt, peptide bioactive, antimicrobe
PENGARUH JENIS KEDELAI DAN JUMLAH AIR TERHADAP SIFAT FISIK, ORGANOLEPTIK DAN KIMIA SUSU KEDELAI Dwi Eva Nirmagustina; Hertini Rani
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (45.051 KB) | DOI: 10.23960/jtihp.v18i2.168 - 174

Abstract

Soybean milk,  a highly nutritious drink especially in protein content, is made ​​from soybean.  Some of the benefits of soybean milk are relatively low price , suitable to be consumed by people with lactose intolerant and for people with diabetes mellitus, favored by children, and easy to manufacture.  Soybean milk quality is determined by the type of soybeans and the amount of water used to dilute.  The research objective was to determine the influence of the type of soybeans (Edamame var. Ryoko, Import, and Local var. Willis) and the amount of water (8, 10, 12 parts) on physical, sensory, and chemical characteristic of soybean milk.  The study was conducted in a complete randomized block design with three replicatations, and replication used as a group.  The data were analyzed using analysis of variance to determine various error estimators and further tested using Duncan's test find whether there is a difference between treatments.  The result showed that viscosity of soybean milk did not influence by the type of soybean but it is influenced by the amount of water. The interaction between the type of soybeans and the amount of water did not affect the organoleptic properties (color, aroma, and taste) of soybean milk. Keywords: milk, soybean, sensory properties, water dilution.
SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG) Dwi Eva Nirmagustina; Zulfahmi Zulfahmi; Oktafrina Oktafrina
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.944 KB) | DOI: 10.23960/jtihp.v16i1.22 - 33

Abstract

Secang drink is an Indonesian traditional drink, especially from Yogyakarta and Central Jawa, that is made from secang wood (Caesalpinia sappan L) which gives red color like wine.  Except secang wood in secang drink, there are also other spices, such as ginger, clove, lemongras, cinnamon bark, cardamon, and nutmeg.  The active component of spices mostly from phenolic compound, including brazilin dan brazilein (secang wood), zingiberen, gingerol, dan shogaol (ginger), eugenol (clove), geraniol, citronellal, citronellol, lemonene (lemongrass), sineol dan sinamaldehida (cinnamon bark), cineol dan pinen (kapulaga), myristicin dan safrol (nutmeg).  This research objectives were to investigate the effect of various types of phenols in the spices of the organoleptic properties and phenol total content of secang drink. The treatments were the formulation of secang drink, secang wood (F1), secang wood and red ginger (F2), secang wood, red ginger, lemongrass (F3), secang wood, red ginger, lemongrass, clove (F4), secang wood, red ginger, lemongress, clove, cinnamon bark (F5), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon (F6), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon, nutmeg (F7).  The formulation of secang drink were 1 liter water, 5 stalk secang wood (1 cm), 100 gram red ginger, 2 clove, 2 lemongrass, 2 stalk cinnamon bark (1 cm), 2 cardamon, 1/3 nutmeg, 100 gram sugar, 1 tablespoon.  Based on the average value of the panelist's favorite degree on color, aroma, flavor, and overall appearance of the most high secang drinks in a row is the formulation 1 (3,4), formulation 2 (3.0), formulation 2 (2.8 ), and the formulation of 2, 4, 5, and 6 (2.8). There were differences between the treatment of color and aroma, but nots between the treatment of taste and overall appearance.  The formulation 1 of secang drinks contained the lowest total phenol (117.989 mg/L) and the  formulation 7 of secang drinks contained the highest total phenol (186.055 mg/L). There was not any difference between the treatment of total phenol content of secang drinks.
Co-Authors Chandra Utami Wirawati Hertini Rani Oktaf Rina Zulfahmi Zulfahmi