Milk as a farm product has a significant role in improving the quality of human resources through the intersection of protein and mineral needs.Oneof the dairy products is yogurt or probiotic ...fermented milk. Yoghurt is a processed milk food that is a valuable ingredient for the human body and contains high levels of protein, lactose, and lactic acid.This research is conducted to identify the company's internal and external environmental conditions and formulate business development strategies. The research methods are survey methods with data collection techniques through observation, interviews, and documentation. Research respondents are internal parties: the company leadership and the production section. Respondents from external parties are agents, consumers, competitors, and related agencies. Data analysis uses SWOT analysis. The results showed that the total average score of the IFE matrix was 2,353, and the EFE matrix was 2,587. An alternative formulation of S-O strategies by maintaining product quality and excellence to attract customers. W-O's strategy is to cooperate with investors to obtain investments. S-T strategy by doing marketing research. W-T strategy by promoting products that are more vigorous and effective.
This study aims at determining the optimum fortification with red dragon fruit peel extract evaporated with MAE method towards the physicchemistry characteristics of symbiotic yogurt. The research ...object is symbiotic yogurt made of pasteurized fresh milk, red dragon fruit peel extract evaporated with Microwave Assisted Extraction (MAE) method and evaporated with rotary vacuum evaporator, and yoghurt starter containing lactic acid bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus (1:1). The study employs an experiment with Complete Random Design in four treatments including without fortification with red dragon fruit peel extract (P0) and with fortification with red dragon fruit peel extract at 10% (P1), 20% (P2), and 30% (P3) (v/v) with three replications. The variables to be analyzed include physical quality (pH, viscosity, syneresis), color (L*, a*, b*) and chemical quality (acid total, lipid and protein level). The data were analyzed using Analysis of Variance (ANOVA). If there was a difference, the analysis would be continued using Duncan multiple Range Test. The result indicates that the fortification with red dragon fruit peel extract shows significant differences on the pH level (P<0,05), viscosity (P<0,01), syneresis, color (L*, a*, b*) and chemical quality of symbiotic yoghurt. Fortification with red dragon fruit peel extract reduces the pH level and syneresis while it increases viscosity, total acid and protein level because of the fiber content i. e. pectin which functions as a stabilizer. Moreover, it also decreases the lipid profile and increases the turbidity (L*, b* and a*) values. It is concluded that the optimum fortification of 20% with red dragon fruit peel extract evaporated using MAE method results in symbiotic yoghurt observed from its physic-chemistry quality.
This study aimed to determine the best treatment of
Lactococcus lactis
encapsulated with gelatin and Na-Alginat at different concentrations of : T_0 0% had (w/v); T_1 1% had (w/v); T_2 2% had (w/v), ...and T_3 3% had (w/v). The research was conducted in Animal Product Technology Laboratory. The material used was cream cheese made from pasteurized milk and added
Lactococcus lactis
starter culture encapsulated.
Lactococcus lactis
starter was obtained from the Center for Food and Nutrition Studies, Gadjah Mada University, encapsulated with Haqiqi brand beef gelatin and Food Grade brand Na-alginate. The method of this research was an experimentally designed completely randomized design (CRD) with four treatments and three replications. The parameter observed in this research were water content, water binding power, syneresis, free oil, emulsion stability, emulsion activity, emulsion index, and turbidity of cream cheese. The result showed that the addition of
Lactococcus lactis
encapsulated did not have a significant effect on water content, water binding power, syneresis, free oil, emulsion stability, emulsion activity, emulsion index, and turbidity of cream cheese (P>0.05). It can be concluded that the best cream cheese was achieved with the addition of 3%
Lactococcus lactis
encapsulated with the 55.11% water content, 76.80% water holding capacity, 19.03% syneresis, 45.28% free oil respectively, 64.88% emulsion stability, 1.54 m^2/g emulsion activity, 3,68% emulsion index, and 2.19% turbidity.
Meniran is an Indonesian herbal plant which has health benefits due to its bioactive compounds. It can be applied to food product, whey protein isolate, were easily absorbed for body. The purpose of ...this research was to determine the effect of meniran extract addition to nano whey protein isolate on viscosity, foam overrun, foam stability and foam’s microscopic. Data collection method was laboratory experiment with 4 treatments of different meniran extract addition levels which consisted of P0 (without meniran extract), P1 (30 ug/mL), P2 (60 ug/mL) and P3 (90 ug/mL) which repeated 3 replications respectively. Experiment was designed by Completely Randomized Design (CRD). The data was analyzed using Analysis of Variance (ANOVA), if there were significantly differences, it would be continued by Duncan Multiple Range Test (DMRT). The results showed that meniran extract addition to nano whey protein isolate gave significant effect (P<0.05) on viscosity. However, there was no effect on foam overrun and stability. It is concluded that the addition of meniran extract P3 (90 ug/mL) to nano whey protein isolate resulted in viscosity and foam’s microscopic (stable, uniform and thick).
The effect of biochar supplementation with different particle size on biogas production in two-stage anaerobic digestion of white bread waste was carried out on a laboratory scale using a 100 mL ...bioreactor. The supplementation of biochar variations with particle sizes <63 µm, <125 µm, <149 µm, <250 µm, and <500 µm and the addition of different biochar concentration of 5 g/L, 15 g/L, and 25 g/L were investigated to obtain optimal concentrations. Mixed cultures were incubated at 35 °C for 40 days. Daily gas production, pH and Chemical Oxygen Demand (COD) were measured using the daily water displacement method. The results showed that the particle size of biochar < 500 µm with a biochar concentration of 5 g/L increased biogas production by 60% and resulted in gas accumulation of 4,240.03 mL/L. CH4, It has proven that biochar increased pH in the mixture. COD concentration decreased from 9,670 mg/L to 1,640 mg/L.
Klanceng honey is one of the livestock produced by the
Trigona
sp. Bees cultivated by KTH Telaga Lestari, Ngebel Village, Ponorogo. The quality of klanceng honey needs to be improved through the ...extraction process to optimize the quality of honey. The research objective is to determine the physical and chemical qualities (pH, acidity, reducing sugar content, water content, and specific gravity). The method used in this research was Completely Randomized Design (CRD) Factorial with two factors, which were rotational speed (30 (A1), 31 (A2), and 32 (A3) Hz) and extraction time (4 (B1), 5 (B2), and 6 (B3) minutes). The tested variables were pH, acidity, reducing sugar content, water content, and specific gravity. The data was analyzed using Analysis of Variance (ANOVA). The results showed that speed rotation had a significant effect (P<0.05) on pH 3.68±0.08, a highly significant effect (P<0.01) on acidity 197.22±21.21, and reducing sugar content 68.46±25.71. In contrast, the rotational speed did not significantly affect water content and specific gravity (P>0.05). The results showed that the extraction time used had a highly significant effect (P<0.01) on acidity 156.67±44.82 and reducing sugar content 62.56±30.09, a significant difference (P<0.05) on water content 27.33±0.50 and extraction time used did not give effect (P>0.05) to pH and specific gravity. In conclusion, the research results showed that the rotational speed of 32 Hz (A3) and the extraction time of 4 minutes (B1) gave the best value for pH, acidity, reducing sugar content, water content, and specific gravity.
Hypercholesterolemia is a disease that is indicated by the increasing level of cholesterol in the body and also as one of the factors causing cardiovascular disease. An alternative that can be done ...to prevent hypercholesterolemia is by consuming fermented milk. Skim milk is fermented using probiotic of Lactobacillus acidophillus, Lactobacillus plantarum and Streptococcus thermophilus. The skimmed milk that has been fermented is then tested for total lactic acid bacteria, total acid, pH, and in vivo analysis for antihypercholesterolemia activity using animal model. In this study, the animal models used were male white rats which were grouped into three treatment groups, namely negative control, positive control, and fermented milk group. The result of the study shows that the total lactic acid bacteria, total acid and pH of fermented skim milk were 5.25 x109 CFU/ml; 2.190% and pH 4.06, respectively. From the results, fermented milk with probiotics has the ability to reduce cholesterol levels in the blood of male white rats effectively in vivo.
The purpose of this study is to determine the appropriate concentration of gelatin bone goat to the physical quality of the ice cream. The good of ice cream making can be examined from their physical ...properties including overrun, viscosity, melting point, and emulsion stability. This study employs a complete random design (CRD) with the treatment that is given including, P0 (controlled), P1 (the use of goat bone gelatin by 0.5%), P2 (the use of goat bone gelatin by 1%), P3 (the use of goat bone gelatin by 1.5%). The observed variable is overrun, viscosity, melting point, and emulsion stability. The results show that ice cream with the addition of a goat bone gelatin stabilizer as much as 1.5% produces ice cream with the best quality with an average value of 65.11% overrun, the viscosity to 84.57 cP, 35.31 minutes/50 g melting point and 84.03% of emulsion stability.
The objective of this research was to analyze sensory evaluation quality and total lactic acid bacteria of corn yogurt added with skim milk and carrageenan. This research used experimental laboratory ...method with completely randomized design and four replications. The treatment used were skim milk with concentration (2.5; 3; 3.5% b/v) dan carrageenan (0.5; 0.75; 1 % b/v). The result showed that the treatment gave significant different effect (p <0,05) on sensory evaluation quality from texture aspect; the addition of various concentrations of skim milk, and carrageenan concentrations, and the interaction did not give a different effect (p>0.05) on the total lactic acid bacteria, organoleptic (aroma and color). The addition of various of skim milk, and carrageenan concentrations gave total of total lactic acid bacteria, organoleptic (color, aroma and texture) was 2.83 x 108-4.4 x 108 CFU/ml; white to yellowness; acidness to acid; and thickness to thick. The best treatment of this research is the addition of skim 5% and carrageenan 0.75% with total lactic acid bacteria 4.4 x 108, the aroma is acidness, the color is yellowness, the texture is thickness. It could be concluded that the addition of skim milk and carrageenan in corn yogurt production can be accepted by consumers and increase the activity of lactic acid bacteria
Edible film is potentially applied to replace non-biodegradable packaging for animal products, e.g. meat and meat products. The overall objective of this study was to observe the effect of different ...addition levels of modified casein hydrolysate (casein-catechin complexes) on mechanical (film thickness, water vapor permeability, tensile strength, elasticity), chemical (moisture content, water activity, and solubility) and microstructure properties of composite edible casein film. The edible films were formulated according to different combinations of modified casein hydrolysate and casein film solution (0.50:0.25, 0.50:0.50, 0.75:0.25, and 0.75:0.50) and compared with control (without addition of modified casein). No significant effects of the treatment were found on film thickness, water vapor permeability, tensile strength, elasticity, moisture content, water activity, and solubility of the composite edible film. However, the micrographs show that the amount of polymer was higher as the proportion of catechin was increased. In conclusion, the addition of catechin-added casein (modified casein) to casein edible film solution at up to 0.5% did not alter the mechanical properties, moisture content, water activity and solubility of the composite edible film.
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