Immobilization of Acetobacter xylinum cells by trapping technique is considered one way to maintain cell viability and can be used repeatedly. The purpose of this study was to determine the physical ...characteristics of immobilized cells in different concentrations of Na-alginate and apply them to the manufacture of nata de coco, as well as to see the surface and pore shape of immobilized cells after fermentation. This study used a descriptive method with visual observation. This study used one factor, namely various concentrations of Na-alginate, namely 2%, 3%, 4%, and 5% w/v. The immobilized cells applied to the manufacture of nata de coco had only a Na-alginate concentration of 3% resulting in a nata fiber layer close to that of a control. Immobilized cells with a Na-alginate concentration of 2% have a cracked, slightly pore surface with a size of 60.37 μm, while a Na-alginate concentration of 5%, have a smooth surface, many pores, with a size of 10.55 μm. Thus, the concentration affects the characteristics of immobilized cells. Application of immobilized cells with a Na-alginate concentration of 3% produces nata de coco with a fairly thick and stable fiber layer characteristic (close to control).
Microencapsulation of green cardamom (Elettaria cardamomum) essential oils and its application is considered an innovative technique to improve the functional properties of coffee drinks. This study ...aims to determine the best formulations (M) of combination of maltodextrin and cardamom essential oil, parameters such as microcapsule yields, water content, and solubility were measured. To find out whether the microcapsule was applicable for coffee drink, antioxidant activity and taste and aroma of coffee drink mixed with the best formulation were analyzed. Completely Randomized Block Design (CRBD) with four replications was used; the data were analyzed by ANOVA and further tested by the LSD test with a level of 5%. The results showed that formulations significantly affected the yields and solubility of cardamom essential oil microcapsules. The best formulation treatment was formulation M3 with a yield score,water content and solubility of 89.03%, 11.85%, and 93.50%, respectively. Antioxidant activity, aroma and taste scores of ground coffee mixed with M3 were 77.61±0.23%, 4.31 (typical of cardamom, little coffee), and 4.88 (typical of cardamom, little coffee), respectively. While ground coffee only has antioxidant activity of 76.32±0.31%. In conclusion, ground coffee mixed with microencapsulated cardamom essential oil has the potential as a herbal coffee drink. Keywords: Cardamom, Essential oil, Herbal coffee drink, Microencapsulation
Generally, the microorganism involved in soybean fermentation for the production of tempeh is Rhizopus oligosporus. However, Saccharomyces cerevisiae, a type of β-glucan-producing yeast, is known to ...be present and grow in the fermentation process. This study was aimed at investigating yeast and fungal growth dynamics, β-glucan formation, and antibacterial activity against Escherichia coli during the fermentation after adding S. cerevisiae as an inoculum. The Randomized Complete Block Design (RCBD) was applied with two treatments and three repetitions. Three types of starter culture were S. cerevisiae, R. oligosporus, and the combination of both. The second treatment was fermentation time at room temperature (30±2°C) for 0, 8, 16, 24, 32, and 40 hours. The dynamics were observed every eight hours. The obtained data were tested using Tukey’s Honestly Significant Difference (HSD) test. The results indicated that yeast grew during this process from a single S. cerevisiae culture and a mixture of R. oligosporus and S. cerevisiae, but not from R. oligosporus alone. The yeast grew during and until the end of fermentation and decreased after 32 hours in the mixed cultures. The β-glucan formed in tempeh with all types of inoculum, but the antimicrobial activity against E. coli increased with fermentation time and was significantly different between treatments. The highest β-glucan content and antibacterial activity of tempeh are from the mixed culture. In conclusion, the addition of S. cerevisiae and R. oligosporus in soybean fermentation produced tempeh with the highest β-glucan content and antibacterial activity against E. coli. The presence of β-glucans suggests higher health benefits of tempeh.
Phase changes of carbon dioxide (supercritical or subcritical) depend on its proximity to a pressure of 7.35 MPa and temperature of 31.1°C. Carbon dioxide becomes supercritical and subcritical when ...it is above and slightly below its critical point, respectively. This study aims to determine the effect of high-pressure CO2 treatments at a pressure of 900 psi, 950 psi (subcritical), and 1100 psi (supercritical) and at holding times of 5, 10, and 15 min on the quality parameters of white shrimp (Litopenaeus vannamei) and to determine the shelf life of white shrimp processed with the best treatment. The results showed that the interaction between pressure and holding time had a significant p<0.05 effect on cholesterol, protein, moisture content, and b∗ value, but pressure had a significant effect on carotene content. The best treatment was a supercritical CO2 treatment at 1100 psi for 10 min, which was determined based on a significant reduction in the number of microorganisms and no significant changes in color, texture, and fat content were observed compared with control. The best treatment was applied to process shrimps, which were then stored at 4°C to evaluate the effectiveness of scCO2 treatment on the shelf life. No significant changes were found in PV and lipid in treated and scCO2-treated shrimps during storage, but the treatment significantly affected pH, TVBN, and microbial counts. Among the samples, there was no hedonic difference in all sensory attributes. Supercritical CO2 treatment at 1100 psi for 10 min can be an alternative method for preservation of shrimps.
Premium tempeh starter is a tempeh starter containing a mixed inoculum of Rhizopus oligosporus and Saccharomyces cerevisiae . Previously, premium tempeh starter was made in the form of liquid ...culture. This study aims to produce premium tempeh starter in powder form with the best type of substrate and incubation time so that it can be used practically. In this study, the effect of substrate type and incubation time on microbial viability of instant premium tempeh starter was studied. The study was arranged in a Completely Randomized Block Design with two factors and three replications. The first factor was the type of substrate: tapioca flour and rice flour, while the second factor was the incubation time at room temperature: 0, 24, 48, 72, 96 and 120 hours. The instant premium tempeh starter was analyzed for pH value, water content, number of fungi, yeast and bacteria. The microbial viability of tempeh starter was indicated by the growth of fungi, yeast and bacteria during incubation. The data obtained were analyzed by analysis of variance and further tested with the Honest Significant Difference (HSD) test at a 5% significance level. The results showed that rice flour and incubation time of 96 hours produced the best premium tempeh instant starter with the number of fungi of 9.02 Log CFU/g, 9.17 Log CFU/g yeast, 7.81 Log CFU/g bacteria, pH 4.2 and 7.75% water content. Tempeh made using the best premium tempeh instant starter has a chemical composition in accordance with the tempeh product standard (SNI 3144:2015).
The aim of the research was to study the effect of inoculum type and fermentation time on microbial growth patterns (yeast, fungi and bacteria), β-glucan formation and antioxidant activity during ...soybean fermentation into tempe. The research was conducted using factorial Completely Randomized Block Design with 3 replications. The first factor was the types of inoculum: commercial inoculum of tempe, Raprima (3%), a single inoculum of S. cerevisiae (3%), a single inoculum of R. oligosporus (3%), and mixed inoculum of 1.5% S. cerevisiae and 1.5% R. oligosporus . The second factor was the length of fermentation which consisted of 0, 8, 16, 24, 32 and 40 hours at room temperature. Regarding the number of fungi, yeasts and bacteria, the observational data were presented descriptively in the form of graphs, while for the data from the analysis of β-glucan and antioxidant activity, the data obtained were analyzed for variance with analysis of variance (ANOVA) and then analyzed further by the Least Significant Difference (LSD) at the 5% significance level. The results showed that the type of inoculum and duration of fermentation had an effect on increasing the growth of fungi, yeasts and bacteria, as well as increasing β-glucan content and the antioxidant activity of tempe . Yeast growth had a more dominant effect on increasing β-glucan content and antioxidant activity compared to fungi and bacteria. Tempe inoculated with a mixed inoculum of 1.5% R. oligosporus + 1.5% S. cerevisiae , resulted in the highest β-glucan content of 0.58% and the highest antioxidant activity at 82.42%. In conclusion, a mixed inoculum of 1.5% R. oligosporus + 1.5% S. cerevisiae with 36−40 hours of fermentation produced tempe with the highest β-glucan content and antioxidant activity. Therefore, the β-glucan content causes tempe to have better potential health benefits than tempe without the addition of S. cerevisiae .
High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. ...This study aims to determine the interaction between the addition of Saccharomyces cerevisiae and fermentation time on the chemical and sensory properties of the coffee produced. This research was conducted using a complete randomized block design factorial with two factors. The first factor is was the coffee fermentation time (T) consisting of four levels, 12(T1), 24(T2), 36(T3) and 48(T4) hours. The second factor was the addition of Saccharomyces cerevisiae culture consisting of three levels, without the addition of culture (S0), addition of 1% S. cerevisiae culture (S1), and the addition of 3% S. cerevisiae culture (S2). Further data analysis was done by using the Orthogonal Polynomial test. The best results in this study was the addition of 1% Saccharomycess cerevisiae and 48 hours of fermentation time producing the ground coffee with a water content of 6.43%, an ash content of 4.49%, a taste score of 3.17 (rather typical of coffee), a score aroma of 2.83 (somewhat typical of coffee), overall acceptance of 3.00 (somewhat typical of coffee), caffeine content of 23463.58 mg / kg and chlorogenic acid of 31769.80 mg. It can be concluded that S.cerevisiae cultured in wet coffee fermentation reduced the caffeine level of Robusta coffee and was a potential culture used for wet coffee fermentation. Keywords: coffee fermentation, fermentation time, Robusta, Saccharomyces cerevisiae
Application of supercritical carbon dioxide for processing of food products has an impact on microbial inactivation and food quality. This technique is used to preserve tempeh due to no heat ...involved. The quality of tempeh is highly influenced by mold growth because of its role in forming a compact texture, white color, and functional properties as well as consumer acceptance. This study aims to observe viability of molds and bacteria in tempeh after processed with supercritical CO2 and to determine the best processing conditions which can maintain mold growth and reduce the number of bacteria in tempeh. For that purpose, tempeh was treated using high pressure CO2 at 7.6 MPa (supercritical CO2) and at 6.3 MPa (sub/near supercritical CO2) with incubation period of 5, 10, 15, and 20 min. The best treatment obtained was used to process tempeh for storage study. The results showed that there was a significant interaction between pressure and incubation period for bacterial and mold viability at ρ>0.05. Reduction of bacteria and molds increased with longer incubation period. Molds were undetectable after treatment for 20 min with either supercritical CO2 or sub-supercritical, and bacteria significantly reduced up to 2.40 log CFU/g. On the other hand, sub-supercritical CO2 for 10 min was the best processing method because molds survived 4.3x104 CFU/gram after treatment and were able to grow during storage at 30°C, producing white mycelium as indicated by increasing the L⁎ color value and tempeh acceptability. The inactivation of mold was reversible causing it to grow back during storage under suitable conditions. Tempeh matrix composition can provide protection against the destructive effects of supercritical CO2. Gram-positive bacteria were more resistant than Gram-negative. In conclusion, sub-supercritical CO2 can act as a method of cold pasteurization of tempeh and can be used as an alternative method to preserve tempeh.
Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan mutu dan pemasaran kopi bubuk Kelompok Serba Usaha (KSU) Srikandi di Dusun Sidorejo Pekon Ngarip Kecamatan Ulu Belu Kabupaten ...Tanggamus, Lampung. Srikandi adalah kelompok wanita petani kopi yang mempunyai usaha kecil membuat kopi bubuk murni sejak tahun 2015. Namun, hingga kini mutu kopi masih rendah begitu juga dengan pemasarannya. Penyuluhan dan demonstrasi tentang pelabelan, sanitasi proses produksi, pentingnya izin produksi sebagai solusi dari Tim pelaksana. Anggota kelompok Srikandi mengikuti pelaksanaan program dengan baik untuk peningkatan usaha mereka. Saat ini produksinya meningkat 19,1% dalam sebulan dengan adanya label kemasan, dan perolehan izin produksi P-IRT. Rumah produksi telah dimiliki untuk meningkatkan sanitasi proses produksi sekaligus tempat penjualan kopi bubuk dankoordinasi anggota semakin intensif. Dalam upaya menciptakan pasar baru KSU Srikandi membuat kopi bubuk herbal dengan aroma kayumanis. Kopi herbal mempunyai khasiat menyehatkan dengan adanya kayumanis disamping sebagai penyegar. Kedepan KSU Srikandi berharap dapat menjadikan area kebun kopi dan produk kopi bubuknya menjadi wisata kopi karena rumah produksi dapat berfungsi sebagai singgah bagi pengunjung di Ulu Belu.
Kapang, R. oligosporus merupakan mikroba utama yang berperan dalam fermentasi tempe. Penambahan khamir selama fermentasi tempe mempengaruhi kandungan aroma tempe dan diduga menghasilkan beta-glukan ...dalam tempe. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan Saccharomyces cerevisiae terhadap sifat organoleptik dan kandungan betaglukan pada tempe. Perlakuan terdiri dari 2 faktor yaitu konsentrasi S. cerevisiae yang terdiri dari 1% dan 3%, perlakuan kedua adalah cara pemasakan terdiri dari 2 taraf yaitu tempe digoreng dan dikukus. Sebagai kontrol dilakukan pengamatan terhadap tempe mentah. Pengujian organoleptik, sampel tempe diambil 15 g lalu dimasak sesuai perlakuan kemudian diamati secara organoleptik dengan uji skoring menggunakan 25 orang panelis. Data dianalisis dengan sidik ragam untuk mendapat penduga ragam galat dan uji signifikansi untuk mengetahui pengaruh antar perlakuan. Perbedaan antar perlakuan dianalisis menggunakan Duncan Multiple Range Test (DMRT) pada taraf 5% untuk pengamatan terhadap sifat organoleptik tempe. Pengamatan sifat organoleptik dilakukan terhadap aroma langu, aroma khas tempe, rasa asam dan rasa pahit, dan penerimaan keseluruhan tempe. Hasil penelitian menunjukkan tempe yang dibuat dengan penambahan S. cerevisiae 1% dan digoreng memiliki sifat organoleptik terbaik, yakni aroma khas tempe, bau langu lebih rendah, tidak berasa asam, dan tidak pahit. Meskipun berdasarkan skor penerimaan keseluruhan organoleptik, tempe yang diberi penambahan S. cerevisiae 1% dan digoreng lebih disukai panelis dibandingkan perlakuan lainnya, akan tetapi, penambahan S. cerevisiae 3% menghasilkan tempe dengan kandungan beta-glukan lebih tinggi (0,250%) dibanding penambahan S. cerevisiae 1% (0,181%).
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