A5091448555- Food and Agricultural Sciences
- Protein Hydrolysis and Bioactive Peptides
- Medicinal Plant Research
- Probiotics and Fermented Foods
- Agricultural and Biological Research
- Natural Products and Applications
- Coconut Research and Applications
- Food composition and properties
- Aquatic life and conservation
- Meat and Animal Product Quality
- Proteins in Food Systems
- Livestock Farming and Management
- Educational Methods and Impacts
- Agriculture and Agroindustry Studies
- Ginger and Zingiberaceae research
- Microencapsulation and Drying Processes
- GABA and Rice Research
- Pineapple and bromelain studies
- Botanical Research and Applications
- Phytochemicals and Antioxidant Activities
- Plant Growth and Agriculture Techniques
- Infant Nutrition and Health
- SMEs Development and Digital Marketing
- Animal Diversity and Health Studies
- Hibiscus Plant Research Studies
Diponegoro University
2014-2024
Direktorat Jenderal Peternakan dan Kesehatan Hewan
2017
IPB University
2015
Kefir Optima merupakan jenis minuman fermentasi yang dibuat dengan menambahkan kefir grains ke dalam susu, selain itu juga menjadi sumber probiotik utama dan memiliki banyak manfaat untuk kesehatan manusia. Penelitian bertujuan mengetahui pengaruh lama terhadap total padatan terlarut, kadar lemak, tingkat viskositas optima. Bahan digunakan penelitian ini adalah susu sapi segar, grains, NaOH 0,1 N, Phenolphtalein (PP) 1%, H2SO4, isoamil alkohol aquades.. menggunakan Rancangan Acak Lengkap...
Probiotic lactic acid bacteria provide numerous physiological benefits, but their viability is often compromised during processing, storage, and gastrointestinal transit. This necessitates innovative techniques to preserve functionality enhance nutritional contribution. study evaluates the of microencapsulated Lactobacillus plantarum isolated from North Sumatra River buffalo milk. Probiotics were encapsulated using skim milk maltodextrin as carriers, followed by spray drying. The free cells...
Adding fillers to kefir improves the stability and physical properties of kefir, so as produce good powder from drying process. This study was conducted determine effect skim milk addition filler with different concentrations (0%, 2.5%, 5%, 7.5%, 10%) on proximate, chemical, microbiological buffalo colostrum using spray dryer method. Increasing milk’s concentration had a significant (p<0.05) properties, except for total dissolved solids in product. enhanced solubility, solids, yield, pH,...
This research aims to examine the effects of fermentation time on physicochemical and sensory characteristics green coconut water kefir in order determine optimal based resulting attributes. There were four treatments (12, 24, 36, 48 hours), each with five replications. The materials used 5% grains. Physical analyses included pH viscosity, while chemical total dissolved solids (TDS), alcohol content, protein content fat content. Sensory attributes sourness, soda sensation, sour aroma,...
Carrageenan has been known well as hydrocolloids that forming viscous dispersions and gels when dispersed in water. The carrageenan not widely applied to traditional foods. Therefore, the aim of this research was determine effect kappa iota carrageenans food models using modified cassava flour, sugar, coconut milk. textural properties, i.e. hardness, cohesiveness, springiness adhesiveness have measured texture analyzer. study indicated added at 2% generated remarkably higher than those...
Kefir merupakan minuman fermentasi yang mempunyai banyak manfaat bagi kesehatan. Susu kambing mengandung asam lemak rantai pendek dan protein lebih mudah dicerna, sehingga dapat menambah kualitas kefir dibuat. Dalam proses pembuatan kefir, salah satu faktor penting harus dipertimbangkan adalah lama fermentasi. Penelitian ini bertujuan mengetahui pengaruh susu terhadap mutu hedonik, total bakteri laktat (BAL), khamir, pH. Serta optimum pada Parameter penelitian meliputi khamir pH dengan...
Buffalo milk is a source of various lactic acid bacteria (LAB) which potential as culture starter well the probiotic. This study was conducted to isolate and identify LAB from indigenous North Sumatra river buffalo milk. Lactic isolated grown in medium De Man Rogosa Sharpe Agar (MRSA). The isolation obtain pure isolate. identification studied terms morphology, physiology, biochemistry survival on low pH. Morphology tests were by Gram staining cell forming; physiology for growing viability at...
Penelitian ini bertujuan untuk mengetahui lama fermentasi paling optimal menghasilkan kefir air kelapa hijau yang disukai. menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali ulangan rentang waktu yaitu T1 (12 jam), T2 (24 T3 (36 T4 (48 jam). Bahan baku digunakan berupa serta butir sebanyak 5%. Hasil penelitian menunjukkan bahwa berbeda memberikan pengaruh nyata(P<0,05) terhadap total asam, bakteri asam laktat, khamir mutu hedonik hijau. Perlakuan terbaik adalah pada 12...
Kefir whey is a transparent yellow liquid taken from fermenting milk with starter of kefir grains to form clear separating the curd. There are many health benefits kefir, such as anticholesterol, antibacterial, anti-diabetic, antihypertensive, reducing risk coronary heart disease, and prevention colon cancer. also contains lactic acid bacteria, which can potentially have functional properties. This study aimed determine ability long fermentation time/length potential properties...
This research was to determine the effect of skim milk powder fillers on physical, chemical, and microbiology goat's kefir powder. The benefit obtained from this is that it can increase diversification fermented products have a long shelf life. used Completely Randomized Design (CRD) with 5 treatments 4 replications. were P1: Addition 0% (w/v) filler, P2: 2.5% P3: 5% P4: 7.5% filler P5: 10% filler. results showed addition has significant (P<0.05) yield, solubility, total dissolved solids,...
The purpose of the research was to study effects dextrin powder with a different concentration on physical, chemical, and microbiology properties product. conducted using Completely Randomized Design (CRD) five treatments four replications, namely addition filler 0% (T0), 2,5% (T1), 5% (T2), 7,5% (T3), 10% (T4) (w/v). quality powdered goat milk kefir that is analyzed are properties. data were SPSS 26.0 application Analysis Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT). test...
Pembuatan kefir bubuk melalui pengeringan merupakan pengolahan lanjutan yang dapat menghindari pertumbuhan bakteri tidak diinginkan, memperpanjang masa simpan, mempermudah distribusi, dan memperkecil ruang penyimpanan kefir. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan Isolat Protein Kedelai (IPK) terhadap rendemen, total padatan terlarut, aw, pH, derajat kecerahan, kadar air, kelarutan, asam bubuk. meliputi pembuatan kefir, dengan IPK berbagai konsentrasi, pengujian...
Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi sari buah naga merah terhadap total padatan terlarut, kadar alkohol, viskositas, dan sensori dari kefir susu sapi. Variasi yang digunakan yaitu T0=0%, T1=5%, T2=10%, T3=15%, T4=20%. menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan 4 kali pengulangan. Data Bakteri asam laktat, alkohol dianalisis variansi, sedangkan data kesukaan dilakukan uji Kruskal-Wallis. Hasil penelitian menunjukkan bahwa berpengaruh...
Tujuan PKMM ini adalah memberikan pelatihan pengolahan tanaman singkong menjadi aneka makanan olahan yang bernilai ekonomi tinggi. Target kegiatan kepada ibu rumah tangga di Dusun Mrico Desa Lebak, Grobogan. Setelah diberikan maka selanjutnya mereka akan melakukan praktek secara terbimbing dan dilakukan pendampingan usaha. Pelatihan berkelompok dengan pendekatan andragogi. Materi disajikan lebih banyak dari teori, rasio perbandingan 30 % teori 70 praktek. Pelaksanaan telah pengetahuan...
This research aims to determine the effect of High Fructose Syrup (HFS) addition carbon dioxide (CO2) content, ethanol content and organoleptic properties green coconut water kefir, ideal HFS concentration for kefir. Complete Randomized Design is used in this with 5 treatments 4 replications i.e. T0 (0% v/v HFS), T1 (2.5% T2 (5% T3 (7.5% T4 (10% HFS). The CO2 measured by sodium carbonate (Na2CO3) titration, distillation, while that included level sourness, sweetness, soda sensation, sour...
The research aims to test and compare the chemical characteristics total Lactic Acid Bacteria or LAB of goat milk powder kefir that was produced from cabinet drying, freeze drying spray drying. Kefir made since it found as a good digestibility, no β-lactoglobulin, high protein. Data analysis performed with variance significance level 5% followed by Duncan testing if significant result detected. Analysis acid conducted using titration. proteins Kjeldahl method. Water content oven ash analyzed...
Penelitian ini bertujuan menguji kualitas selai alpukat yang dibuat dengan perlakuan 3 jenis pemanis alami berbeda ditinjau dari aspek kadar air, nilai aw, total sugar, mikroba, padatan terlarut, dan uji hedonik. Parameter penelitian meliputi terlarut kesukaan pemberian T1=gula aren, T2=gula pasir, T3=madu. menggunakan desain rancangan acak lengkap (RAL) tiga tujuh kali pengulangan. Data diperoleh dianalisis ANOVA untuk parameter terlarut. Sedangkan Kruskal Wallis. Hasil menunjukkan bahwa...
This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties buffalo milk kefir, to ideal for good quality kefir. Complete randomized design used in this with 4 treatments 5 replications 2.5, 5, 7.5, 10% g/v grain. Buffalo milk, grain, Na2CO3 solution, 1% PP pH meter, burette, analytical balance were research. The yield measured. Carbon content measured by titration, while that included level...
Buah naga merah merupakan jenis buah yang memiliki warna daging cerah serta rasa manis, selain itu juga kandungan senyawa bioaktif sangat beragam dan bermanfaat bagi tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan Sari Naga Merah (SBNM) terhadap aktivitas antioksidan, nilai pH, rendemen, tingkat kesukaan keju mozzarella. Bahan digunakan dalam penelitian adalah susu sapi segar, (Hylocereus polyrhizus), rennet danisco, asam sitrat, aquades, air es, reagen DPPH. menggunakan...
Bromelain is a proteolytic enzyme that can be found in all parts of pineapple plant varieties. Pineapple crown (PC) has higher bromelain activity than other wastes such as peels and leaves. This study isolated from one variety PC, namely Honi, determined the optimum drying temperature well concentration ammonium sulphate to obtain best characteristics protein content, unit specific activity. Honi PC was dried at various temperatures (35, 40, 45, 50, 55 °C), then extracted purified using...