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PENGARUH JENIS GULA DAN PENAMBAHAN SARI NANAS-WORTEL TERHADAP SIFAT FISIKO-KIMIA, VIABILITAS BAKTERI YOGURT, SERTA ORGANOLEPTIK YOGURT NON FAT Wijaya, Caroline; Kusumawati, Netty; Nugerahani, Ira
Jurnal Teknologi Pangan dan Gizi Vol 11, No 2 (2012)
Publisher : Widya Mandala Surabaya Catholic University

Yogurt is a dairy products through fermentation lactic acid bacteria (LAB) by Lactobacillus delbrueckii ssp. bulgaricus dan Streptococcus salivarius ssp. thermophilus. Isomalt has a lower caloric value can be used in yogurt. Addition of pineapple-carrot juice can also be done as a natural coloring gents, aroma and flavor enhancer in yogurt. The experimental design was a nested Randomized Block Design (RBD) with type of sugar (as the nest) consist of sucrose and isomalt, and pineapple-carrot juice addition (as the nested part) consist of 3 levels of 20%, 25%, and 30% with 4 replications for each treatment. The parameters observed were pH, acidity, syneresis, total LAB and sensory (preferences of taste, color, and aroma). Data statistically analyzed by ANOVA (Analysis of Varians) at Î± = 5%. If there was a significant difference, then it was continued by DMRT (Duncan's Multiple Range Test) test to determine which level of treatment that showed significant differences. Increased concentration of pineapple-carrot juice reduced pH, meanwhile acidity, syneresis, and viability of LAB were increased. The best yogurt in this research were yogurt with sucrose (30% pineapple carrot juice) with pH 4,442, acidity 34,48oSH, syneresis 1,87%, total of LAB 10,4491 log cfu/mL, consumer perception defined as neutral for color, rather liked for taste and aroma, and yogurt with isomalt (25% pineapple carrot juice) with pH 4,468, acidity 34,75oSH, syneresis 2,31%, total of LAB 10,2410 log cfu/mL, consumer perception defined as rather liked for color, neutral for aroma, and rather not liked for taste.

PEMBUATAN YOGHURT MURBEI HITAM (MORUS NIGRA L.): PROPORSI SARI BUAH DAN SUSU SAPI TERHADAP KOMPONEN BIOAKTIF DAN VIABILITAS BAKTERI ASAM LAKTAT SELAMA PENYIMPANAN Oeitanto, Andy; Nugerahani, Ira; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 12, No 2 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Yoghurt is made from milk processing through fermentation by Lactic Acid Bacteria (LAB), Lactobacillus bulgaricus and Streptococcus thermophilus. Adding black mulberryâ€™s juice can improve yoghurtâ€™s functional characteristic through anthocyanin. Bioactive compounds was known unstable on storage and reportedly capable both to inhibit pathogen bacteriaâ€™s and stimulate LABâ€™s growth. The aim of this research is observe the effects of different proportion of fresh juice and cowâ€™s milk, storage time and the interaction both of them on bioactive compounds and viability of LAB. This research used factorial Randomized Block Design (RBD) with two factors, proportion of fresh juice with fresh cowâ€™s milk 5:95 (M1), 10:90 (M2), 15:85 (M3) % (v/v) and storage time 3 (L1), 10 (L2), 20 (L3) days with three replications. The parameters observed were total phenol, total flavonoid, anthocyanin content, total of LAB and pH as complement data. Data statistically analyzed by ANOVA test (Analysis of Variance) at Î± = 5% and continued with DMRT (Duncan's Multiple Range Test) at Î± = 5%. Used different proportion of fruit juice and storage time had significant effect on bioactive compounds and viability of LAB but there is no interaction both of them. The higher level proportion of fresh juice made amount of bioactive compounds increased and viability of LAB decreased. Increased storage time made bioactive compounds and viability of LAB decreased. The amount of bioactive compounds on black mulberry yoghurt after 20 days storage ranged from 49,20-99,14 Âµg GAE/g yoghurt, 101,91- 146,27 Âµg CE/g yoghurt, and 7,96-23,89 Âµg cya-3-glu/g yoghurt with ALT value ranged from 9,4804-9,5997 log cfu/mL and pH 3,877-3,961.

PEMBUATAN YOGHURT BUAH NAGA MERAH (Hylocereus polyrhizus L.): PROPORSI SARI BUAH DAN SUSU UHT TERHADAP VIABILITAS BAKTERI DAN KEASAMAN YOGHURT Teguh, Ryanbakti Pranata Kusuma; Nugerahani, Ira; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Red dragon fruit in yoghurt may incrase fermentation rate. This reasearch was to determine the influence of the proportion of red dragon fruit juice and UHT milk on viability of bacteria and yoghurt acidity. The experimental design used Randomized Block Design (RBD) with single factors, proportion of fresh juice and UHT milk 0:100 (M0), 5:95 (M1), 10:90 (M2), 15:85 (M3) 20:80 (M4) 25:75 (M5). The analyzed parameters were viability of bacteria, pH, and acidity of yoghurt. Obtained data statistically analyzed by ANOVA (Analysis of Varians) at Î± = 5%. If there was a significant difference, then it continued by DMRT (Duncan's Multiple Range Test) test to determine which level of proportion that gives significant differences. The difference in the proportion of red dragon fruit juice and UHT milk was significantly effect to the viability of bacteria, pH and total acid of yoghurt. The higher proportion of red dragon fruit juice increased viability of bacteria and total acid while pH decreased. Based on research, lactic acid bacteria ranged between 9,4624-10,9345 log cfu/m, pH ranged between 4,367-4,806; and total acid ranged between 24,33-48,33 oSH.

PENGARUH JENIS GULA DAN PENAMBAHAN SARI BUAH ANGGUR PROBOLINGGO TERHADAP SIFAT FISIKOKIMIA, VIABILITAS BAKTERI YOGURT, DAN ORGANOLEPTIK YOGURT NON FAT Tanaya, Catherine; Kusumawati, Netty; Nugerahani, Ira
Jurnal Teknologi Pangan dan Gizi Vol 13, No 2 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Yogurt is a fermented dairy products which is made from milk fermented by Lactobacillus delbrueckii ssp. bugaricus and Streptococcus salivarius ssp. Sugar like isomalt has a lower caloric value than sucrose can be used as an alternative sweetener in Yogurt. The experimental design used Randomized Block Design (RBD) with two factors, sugar as the nest, and Probolinggoâ€™s grapes which nested on sugar used. Type of sugar used was sucrose and isomalt whereas Probolinggo grape extract was added consisting of 3 levels of 5% (v/v), 10% (v/v), and 15% (v/v) with 4 replications. The parameters observed were pH, acidity, syneresis, total lactic acid bacteria and sensory preferences of taste and texture). The obtained data analyzed statistically by ANOVA (Analysis of Varians) at Î± = 5%. If there was a significant difference, then it was continued by DMRT (Duncan's Multiple Range Test) test to determine which level of treatment that gives significant differences. Different types of sweeteners produced gave no significant effect on pH, acidity, syneresis, ALT, and color but it had significant effect on the taste of Yogurt. While the difference in concentration of grape extract had significant effect for all parameters. As high as grape concentration, pH, acidity, viability of lactic acid bacteria, and color had increased. The best Yogurt from all treatment was sucrose Yogurt with grape extract 15%, which had ALT 9,8 log cfu/mL, pH 4,642, total acid 27,63oSH, syneresis 1,11%,and consumer perception defined as like for color, slightly favored for taste. For best isomalt Yogurt was Yogurt with grape extract 15%, which had ALT 9,8 log cfu/mL, pH 4,610, total acid 27,88oSH, syneresis 1,71%, and consumer perception defined as like for color, rather liked for taste.

KAJIAN PROPORSI SARI NANAS DAN KONSENTRASI STARTER TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK KEFIR NANAS Haliem, Inka Antonia Permata; Nugerahani, Ira; Rahayu, Endang Sri
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Pineapple especially Queen variety is tropical fruit that is widely cultivated in various regions in Indonesia. Kefir grain is a culture that contains Lactic Acid Bacteria (LAB), Acetic Acid Bacteria and yeast. This study aims to determine the proportion of pineapple juice and concentration of starter on chemical and sensory properties of pineapple kefir. The experiental design used Randomized Block Design with factorial design that is proportion of pineapple juice that include pineapple juice N0 (without adding water), N1 (1:1) and N2 (1:2) and so the concentration of starter (1% (v/v) and 10% (v/v)). Each treatment repeated 4 times. Chemical parameters tested include total dissolved solids, vitamin C and alcohol content, while sensory parameters include the level of preference for color, aroma, taste and sparkling impression. Analysis of total yeast and LAB in kefir is use as supporting data. The data obtained were statistically analyzed by ANOVA (Analysis of Varians) at Î± = 5% and if there was a significant difference, then it continued by DMRT (Duncan's Multiple Range Test) test to determine which level of treatment that give significant differences. Higher pineapple juice increase total dissolved solids, vitamin C and alcohol content and increase and preference for colour, aroma, taste and sparkling impression. Higher starter concentrations descrease total dissolved solids and increase between vitamin C and alcohol content, descrease preference of aroma, taste and sparkling impression. The best treatment was pineapple juice without adding water (N0) and starter 1% with total value 0,95.

PENGARUH VARIASI PROPORSI SARI BIT MERAH DAN SUSU UHT TERHADAP SIFAT FISIKOKIMIA, MIKROBIOLOGIS DAN SENSORIS YOGHURT Susanto, Yanny; Nugerahani, Ira; Kusumawati, Netty
Jurnal Teknologi Pangan dan Gizi Vol 13, No 1 (2014)
Publisher : Widya Mandala Surabaya Catholic University

Yoghurt is a fermented milk product with activity of Lactic Acid Bacteria (LAB), Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB). Red beet juice has attractive purplish red color which is a betalain pigment so it can be an alternative natural dyes for yoghurt products. The purpose of this research is to determine the effect of variation proportion of red beet juice and UHT milk on the physicochemical, microbiological and sensory properties of yoghurt. The experimental design used Randomized Block Design (RBD) with one factor namely proportion of red beet juice and UHT milk which consists of 6 treatments is 0%: 100%, 2%: 98%, 4%: 96%, 6%: 94%, 8%: 92% and 10%: 90% with four replications for each treatment. The parameters observed are acidity, pH, syneresis, total LAB and sensory (preferences of color, aroma and taste). The results of this study showed that the variation proportion of red beet juice and UHT milk affected the physicochemical, microbiological and sensory properties of yoghurt. Increased proportion of red beet juice reduced pH of yoghurt meanwhile acidity, syneresis and total lactic acid bacteria in yoghurt produced increased. The results of weighting test showed that best treatment of red beet yoghurt is 6% red beet juice and 94% UHT milk with a pH value of 4,53, total acid 1,18%, syneresis 0,08%, total LAB 10,5212 log cfu/mL, preference consumer for color 7,29 (like), aroma 7,80 (like) and flavor 7,99 (like).

KAJIAN PROPORSI SARI NANAS DAN KONSENTRASI STARTER TERHADAP AKTIVITAS ANTIBAKTERI KEFIR NANAS Mayasari, Dewi; Nugerahani, Ira; Rahayu, Endang Sutriswati
Jurnal Teknologi Pangan dan Gizi Vol 15, No 2 (2016)
Publisher : Widya Mandala Surabaya Catholic University

This research uses Queen pineapple varieties juice because it have a high sugar content and contains antibacterial compounds such as phenol, chlorine, and iodine. The purpose of this study is to determine the effect of different proportions of pineapple juice and starter concentrations to the antibacterial activity of pineapple kefir. The experimental design that will be use is a Factorial Randomized Block Design (RBD) with two factors that are proportion of pineapple juice (N0= fruit juice; N1= 1:1, and N2= 1:2) and the concentration of starter (1% v/v and 10% v/v). Each treatment will be repeated 4 times. The main parameter that will be analyzed is the antibacterial activity against Staphylococcus aureus ATCC 25923 with diffusion wells method. The parameters that will be analyzed as a supporting data are pH, total acid, total yeast and BAL. Obtained data will be analyzed statistically by ANOVA (Analysis of Variance) at Î± = 5 % and continued with DMRT (Duncan's Multiple Range Test) to determine which level of treatment that gives significant differences. The proportion of pineapple juice had significant effect on the antibacterial activity of pineapple kefir, beside starter concentration had not significant effect on the antibacterial activity of pineapple kefir and the interactions between the two factors had not significant effect on the antibacterial activity of pineapple kefir with bacterial test Staphylococcus aureus ATCC 25923.

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