Garuda - Garba Rujukan Digital

Tatik Khusniati

Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences Cibinong Science Center, Jl Raya Jakarta-Bogor Km 46, Cibinong 16911.

Author-ID : 3514877

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology

Published : 2 Documents Claim Missing Document

Claim Missing Document

Articles

1

THE ORGANOLEPTIC AND PHYSIC CHARACTERISTICS AND LACTIC ACID CONTENTS OF YOGHURT WITH COMMERCIAL STARTER ADDED Bifidobacteria bifidum Tatik Khusniati; Abdul Choliq; Rita Dwi Rahayu
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 17 No 1 (2011): December 2011
Publisher : The East Java Biological Society

Bifidobacteria bifidum is probiotic bacteria which inhibit negative bacteria in human ulcer. Adding B. bifidum in commercial yoghurt starter, may increase yoghurt quality. To know yoghurt quality, organoleptic and physic characteristics and lactic acid contents of yoghurt with commercial starter added B. bifidum was observed. B. bifidum concentrations added were 1:4, 2:4, 3:4 (v/v). Organoleptic characteristics were conducted by 18 panelists, physics were visually detected and lactic acid contents were by titration method. The results show that accepted yoghurt characteristics were yoghurt with commercial starter added B. bifidum 1:4 (v/v), and fat yoghurt were more acceptable than that skim. The higher B. bifidum concentrations used, the stronger flavours (after expiry date) and colours (at and after expiry date) of yoghurt, while yoghurt homogenity decreased (at and after expiry date). Fat yoghurt flavours were stronger than that of skim. The higher B. bifidum concentrations and storage times, the higher yoghurt lactic acid contents. Lactic acid contents of fat yoghurt with various starters, were higher than that skim at storage 0-15 days. The fat yoghurt lactic acid contents were 0.99%-1.44%, while that skim were 0.95-1.20%. Based on organoleptic and physic characteristics and lactic acid contents, fat yoghurt were more acceptable that that skim.

PROTEASE ACTIVITIES OF SEMI-PURIFIED Pseudomonas fluorescens IN PROTEIN DEGRADATION OF PASTEURIZED MILK AT STORAGE Tatik Khusniati; Irma Normalia
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 17 No 1 (2011): December 2011
Publisher : The East Java Biological Society

Protein on stored milks spoiled due to protease activities of Pseudomonas fluorescens. To know protease effect on milks, protease activities of semi-purified P. fluorescens on protein degradation in stored pasteurized milks were detected. Protease was semi-purified by ethanol 70%. Protease activities were detected by modified Lowry method, protein degradation by formol titration, and protein content by Kjeldahl method. Milk storage' times were conducted on 0 day (4 days before expired date) up to 12 days (8 days after expired date). The results show that the longer the storage times the higher protease activities and protein degradation of milks. At storage 12 days, protease activities on control were 0.2556 Unit/mL (skim) and 0.2116 Unit/mL (whole), and on inoculated milk (crude) was 2.2044 Unit/mL (skim) and 1.5378 Unit/mL (whole); while on inoculated milk (semi-purified) was 3.5355 Unit/mL (skim) and 1.6778 Unit/mL (whole), respectively. The decrease of inoculated milk' homogeneous were faster than that of control. Protein degradation on control, inoculated skim milks (crude and semi-purified) on 12 days were 4.48%, 7.28% and 7.62%, while that on whole milks were 3.81%, 7.28% and 6.04%, respectively. Based on protease, protein degradation and homogeneous, it can be concluded that skim milk spoiled faster than whole milk.

Title

Found 2 Documents
Search

Abstract

Abstract

Title Search

Found 2 Documents Search

Abstract

Abstract

Title

Found 2 Documents
Search