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Yossie Kharisma Dewi
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru, Indonesia
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Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage Evy Rossi; FAJAR RESTUHADI; RASWEN EFENDI; YOSSIE KHARISMA DEWI
Biodiversitas Journal of Biological Diversity Vol. 22 No. 4 (2021)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d220450

Abstract

Abstract. Rossi E, Restuhadi F, Efendi R, Dewi YK. 2021. Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage. Biodiversitas 22: 2012-2018. This study's purposes were to characterize probiotic properties, identify strains of K12.1, produce a microencapsulated starter (MS) for yogurt, and evaluate yogurt's microbiological quality during storage refrigerated temperatures. This research was conducted experimentally using isolate was further identified based on 16S rRNA gene sequence analysis.  The identified strain and Streptococcus thermophilus were microencapsulated using sago starch and whey isolate protein (1:1 w/w) for yogurt starter.  The starter was added as much as 1, 3, 5, or 7% (v / v), then incubated for 18 hours at 37°C. The best yogurt was evaluated for its microbiological quality at refrigerated temperature for 0, 7, 14, 21, and 28 days.  The results showed that K12.1 isolate with probiotic characteristics was Lactobacillus plantarum VP3.3. The microencapsulation starter concentration affected acidity, total acid, total lactic acid bacteria (LAB), viscosity, and total solids. The use of 7% microencapsulation starter of Lactobacillus plantarum VP-3.3 and Streptococcus thermophilus gave the best yogurt, with a pH value 4.36, total lactic acid 0.99%, total LAB 10.00 log CFU mL-1, viscosity 546.37 cP, and total solids 10.40%. The total amount of LAB in yogurt stored during cold temperature for 28 days still meets the probiotics standards (9.98 log CFU/mL).
LAMA FERMENTASI TERHADAP KUALITAS BIOETANOL BERBAHAN BAKU BUAH MANGROVE API-API Dewi Fortuna Ayu; Farida Hanum Hamzah; Yossie Kharisma Dewi; Imelda Yunita; Vikky Vorensi
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.180-189

Abstract

Populasi dunia yang terus bertambah pesat, ketersediaan bahan bakar fosil semakin menurun, sehingga diperlukan alternatif energi lainnya yang berasal dari energi terbarukan yang ramah lingkungan seperti pemanfaatan bioetanol.Bioetanol dapat berasal dari tumbuhan, yang mengandung gula seperti pati atau selulosa. Pati yang terkandung pada bahan akan dikonversi menjadi gula dan selanjutnya diubah menjadi bioetanol. Buah mangrove api-apiberpotensi sebagai bahan baku dalam pembuatan bioetanol. Kandungan karbohidrat yang terdapat di buah mangrove api-api ini bisa dimanfaatkan menjadi bahan baku pembuatan bioetanol.Penelitianbertujuan untuk mendapatkan lama fermentasiterbaik terhadap kualitas bioetanol buah mangrove api-api. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan lama fermentasi (4, 5, 6, 7, dan 8 hari) dan tiga kali pengulangan. Parameter yang diuji meliputikadar bioetanol, rendemen bioetanol, derajat keasaman bioetanol, dan uji warna bioetanol. Data dianalisis secara statistik menggunakan analysis of variance(ANOVA) dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil analisis menunjukkanbahwa lama fermentasi pada pembuatan bioetanol berpengaruh signifikan terhadap kadar bioetanol, rendemen bioetanol dan derajat keasaman bioetanol, namun tidak berpengaruh secara signifikan terhadap uji warna bioetanol. Perlakuan P4 (7 hari lamafermentasi) dipilih sebagai perlakuan terbaik, dengan kadarbioetanol 12,24%, rendemen bioetanol 28,89%, tingkat keasaman 5,46, dan indeks warna L* 32,32%, a* 3,17, b* 2,10.
Co-Authors addiena s nasution Agustina, Hylda Putri Ahmad Ibrahim Roni Surya Hasibuan Andry Kurniawan, Mhd Angga Pramana Anthony Hamzah Apriani, Imelda Nur AR, Nur Hasnah arum rovarti Arya Dika Atika Zarefar Audia, Farhana Ayu Diana Ayu Diana Ayu Diana Ayu Lestari P, Putri Ayu, Dewi Bintang Sipartogi Panjaitan Bintang Sipartogi Panjaitan Chandra Gunawan Dewi Fortuna Ayu Edo Saputra Elisa Mutiara Emma Riftyan Erpiani Siregar Erpiani Siregar Erpiani Siregar Evy Rossi Faizah Hamzah Faizah Hamzah Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Firmansyah, M. Hafiddin Gussamwang, Muhammad Hamzah, Farida Hanum Harahap, Hamdan Fauzi Harvey, Edwardo Hasnah, Nur Hersamila, Riztiva Imelda Yunita Imelda Yunita Imelda Yunita Imelda Yunita Jum’atri Yusri Lala Maysarah Luqmanul Hakim M janrigo hidayat Hidayat M. Hidayatullah Setia Dharma Putra Mhd Andry Kurniawan Mhd. Andry Kurniawan Muhammad Erlangga Muhammad Idhamsyah Muhammad Zikmi Pulungan Mutiara, Elisa Nadya Novianti Nopiani, Yanti Noviar Harun Noviar Harun Nugroho, Wahyu Satrio Nur Hasnah AR Nur Hasnah AR Patimah, Juli Putra, M. Hidayatullah Setia Dharma Putri Ayu Lestari P Putri Ayuni Putri, Cahya Dwi Putri, Desi Septia Rahmadini Payla Juarsa RASWEN EFENDI Raswen Efendi Resdati Rindika Agustalisma Putri Ririn Puji Lestari Ristia, Jeany Robinson Tua B Simarmata S Siswanto Sayuti, Kesuma Shanti Fiftriani Shanti Fitriani Simarmata, Robinson Tua B Siswanto Susanti, Dewi Susi Theresia Meilaxty Rumapea Tiyah Fadhilah Tuty Anggraini Usman Pato USMAN PATO Va, Hanny Sc Vikky Vorensi Vonny Setiaries Johan Wendra Mardayansa Wike Rahfani Yelmira Zalfiatri Yusmarini Yusmarini Yusni Maulida Yusni Maulida