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All Journal Jurnal Sains dan Teknologi Pangan Unri Conference Series: Community Engagement
Mutia Elida
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Agriculture, Biological Sciences & Forestry Humanities

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Penggunaan probiotik Lactobacillus paracasei ssp paracasei M13 terenkapsulasi karagenan-skim pada pembuatan Yoghurt Jambu Biji (Yojabi) Mutia Elida; Gusmalini Gusmalini; Iza Ayu Saufani
Unri Conference Series: Community Engagement Vol 1 (2019): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.1.584-589

Abstract

Probiotic Lactobacillus paracasei ssp paracasei Ml3 encapsulated carrageenan-skim was applied in the making of guava yoghurt as a substitute for natural starter curd to produce yoghurt quality and beneficial for health. Yoghurt “yojabi” is one of the flagship products PPUPIK probiotics Politani Payakumbuh. The method of activity is direct demonstrating, training and mentoring production process in the production group PPUPIK. The starter encapsulated carrageenan-skim 2:1 in the form of a wet capsule was inoculated by 3% into pasteurized milk and then fermented for 12 hours. The next process is a homogenizer by added guava pasteurized fruit juices and then packing. The results are that use encapsulated starter in the form of wet capsules let capsules as a starter into the fermentation container. Total lactic acid yoghurt is 1.09%, pH 4.6, and total lactic acid bacteria 9,2 log CFU/ml, the water content of 75.84%, ash content of 0.69%, protein levels of 4%, fat content 3.08%, and total carbohydrate 16.39%. Financial analysis obtained R/C ratio 1.48, and price BEP 3.382,30.
MUTU SENSORIS DAN MIKROBIOLOGIS COOKIES DARI CAMPURAN TEPUNG INSTAN JAGUNG KUNING DAN TEMPE Susi Desminarti; Ermiati Ermiati; Mutia Elida
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.41155

Abstract

Cookies are pastries that are crunchy, thin, and usually small in size. Corn and tempeh are foods that have been known to have functional properties. The purpose of this study was to determine the effect of the use of yellow corn flour with tempeh flour and on sensory characteristics and microbiological quality and to determine the most preferred cookie formulation by consumers. The formulation of cookies is to replace wheat flour with flour mixed with yellow corn and tempeh as much as 40% (B), 50% (C), 60% (D), 80% (E) and the formulation uses 100% flour as a control (A). Sensory characteristics observed include color, aroma, taste, texture, overall appearance. Based on the hedonic test, the substitution of wheat flour with instant yellow corn flour and tempeh flour as much as 40% has sensory properties that are closest to control A. The panelist likes it. The total microbial and total yeast content for all treatments were below the safe threshold for consumption Keywords: cookies functional, dates grits, yellow corn flour, dan tempe flour
Co-Authors Ermiati Ermiati Gusmalini Gusmalini Iza Ayu Saufani Susi Desminarti