The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir

Son yıllarda keçi sütü ile üretilen ürünlere talep artmaktadır. Buna karşın, keçi sütünün inek sütüne kıyasla bileşen ve lezzet farklılıkları keçi sütü ile üretilen ürünlerin özelliklerinde önemli farklılıklara sebep olabilmekte ve ürünün kabul edilebilirliğini etkilemektedir. Bu çalışmada, keçi sütü ile üretilen kefirin antioksidan kapasitesinin, reolojik ve duyusal özelliklerinin inek sütüyle üretilen kefirin, söz konusu özellikleriyle kıyaslanması amaçlanmıştır. Bu çerçevede, inek sütü, keçi sütü ve 1:1 oranında inek ve keçi sütlerinin karışımıyla kefir üretilmiş, fiziko-kimyasal, reolojik ve duyusal analizleri gerçekleştirilmiştir. Bütün kefir örneklerinin reolojik özelliklerinin psödoplastik davranış gösterdiği ve üssel modele uygun olduğu belirlenmiştir. Keçi sütü ile üretilen kefir örneğinin ise görünür viskozite değerleri inek sütü ile üretilen kefirlere kıyasla düşük bulunmuştur. Keçi sütü kefirinin toplam antioksidan kapasitesinin de inek sütü kefirine kıyasla daha yüksek, renkte a ve b değerlerinin ise daha düşük olduğu tespit edilmiştir. Buna karşın, keçi sütü kefirinde, panelistler tarafından daha düşük kıvam ve kefir lezzeti algılanarak tüm izlenim açısından da daha düşük puanlar almıştır. Keçi sütüne %50 oranında inek sütü ilavesi ise, keçi sütünün yarattığı bu durumu etkilemiş ve duyusal özellikleri tamamıyla inek sütü kefirinin duyusal özelliklerine benzerlik göstermiştir. Dolayısıyla, inek sütü karışımı olumlu sonuçlar vermekle birlikte, sadece keçi sütünden kefir üretiminde daha iyi kıvam ve lezzet eldesi için daha ileri çalışmaların yapılması gerektiği sonucuna varılmıştır.

TNF-α is a pro-inflammatory cytokine in insulin resistance. Cytokine-induced increase in TNF-α production by the iNOS pathway plays an important role in diabetes. This study was designed to determine the effect of cow's milk kefir as an antidiabetic and expression of the iNOS gene. Twenty-five Wistar rats were divided into 5 groups. Group cow’s milk kefir dose variation (50%, 75%, and 100%). This study showed that TNF-α levels in the DM control rat group were higher compared to other DM rat groups that were given cow’s milk kefir treatment. The cow's milk kefir treatment group (50%) had a higher average TNF-α content (146.3± 6.68) compared to the other two treatment groups given 75% cow's milk kefir (169.9± 6.39) and 100% cow's milk kefir (175.3± 4.66). There were differences in TNF-α levels between treatment groups (p=0.0013). The expression of the iNOS gene in the healthy control group was highest found in the M rat groupgiven 50% milk kefir and the lowest in the DM rat group given 100% milk kefir. There weresignificant differences in iNOS gene expression between groups (p = 0.0019). There was a significant difference between the DM rat group that was treated in the form of 50% group with DM Rats (positive controls) (p= 0.0048) and DM cow’s milk Kefir rats 75% milk with DM Rats (Positive controls) (p=0.0128). This study shows that there is an effect of cow's milk kefir as an antidiabetic on TNF-α and iNOS gene expression.

The present study aimed to highlights enumeration of microflora of kefir grains and kefir prepared from cow milk and goat milk. Kefir is a thick, sour, and slightly spritzy fermented milk drink made by lactic acid bacteria and yeasts found in milk kefir grains. Kefir grains are slimy, gelatinous masses with an uneven surface that resemble a waxy cauliflower material. They are yellow-white in colour, have a slimy but firm texture, and have a distinct odour. A famous example of a SCOBY (Symbiotic Community of Bacteria and Yeasts) was found within kefir'grains. Lactic acid bacteria were found in a 7 log count in kefir grains cultured in any type of milk, while yeast was found in a 6 log count. When compared to grains produced in goat milk, kefir grains cultured in cow milk had a slightly higher proportion of lactobacilli among lactic acid bacteria. In both cow milk and goat milk kefir, viable lactic counts were nearly 8 log counts, with the exception of leuconostoc (about 9 log) in goat milk kefir. Yeast levels were around 5 log, while goat milk kefir had somewhat higher counts than cow milk kefir. According to statistical analysis, there was no significant difference in the viable counts of lactic and yeast in cow and goat milk kefir. As per the present study, even cow milk could be used to prepare kefir as well as to maintain kefir grains as the microflora were almost similar to that found in goat milk kefir.

The present study investigated the effects of quinoa flour and inulin on some properties of cow milk kefir and goat milk kefir. In samples produced with both types of milk, inulin addition significantly (p < .05) increased viscosity and decreased syneresis. The lowest pH value was obtained in cow milk kefir produced with 0.5% quinoa flour at the end of storage period. Storage and various formulations of kefir samples had significant effects on the syneresis, viscosity, Streptococci and Lactobacilli counts, total phenolic content, antioxidant activity, titratable acidity and L*, a*, and b* values. Antioxidant activities in cow milk and goat milk kefir varied between 15.27 and 33.71 and between 9.00 and 20.45 (µmol Trolox Equivalent/L), respectively. Quinoa flour addition led to a decrease in the general appreciation score. The highest taste-aroma and general acceptability scores were obtained with the sample that included 1% inulin in both milk types. Novelty impact statement Goat milk kefir exhibited lower total phenolic content and antioxidant activity when compared to cow milk kefir. Kefir with 1% inulin exhibited the highest Lactobacilli count at the beginning of storage. Inulin addition enhanced sensory properties, especially general acceptability and taste-aroma scores.

Background: Kefir is fermented milk and comes from the Caucasus. Kefir is made by inoculating cow milk, goat or sheep with kefir grain. Kefir contains 0.5–1.0% alcohol and 0.9 to 1.1% lactic acid. This product is very popular in the Soviet Union, where the consumption of kefir reach 4.5 kg per capita per year. Kefir made from pasteurized milk and fermented with kefir grain, kefir grain is white seeds from bacteria colony, such as Streptococcus sp., Lactobacilli and some types of yeast/yeast apatogen. As a probiotic drink, kefir contains bacteria of lactic acid and acetic acid bacteria in kefir are giving acidity and produces secondary metabolites that bacteriocins that kill pathogenic bacteria such as Bacillus cereus . Method: This study used cow milk and goat milk kefir as a starting material, to produce a cow milk kefir and goat milk kefir. Cow milk kefir and goat milk kefir were compared antibacterial activity against Bacillus cereus . Previously each made 3 variations of the concentration of 2%, 4%, and 6% kefir grains were added cow milk and goat milk. Antibacterial activity tested using Kirby Bauer method so that the observation a clear zone formed on the media was the inhibition activity of the bacterium Bacillus cereus . The results were analyzed by ANOVA, Mann Whitney, and Tukey with a significance of 95%. Result: The results showed that goat milk kefir has better antibacterial activity against Bacillus cereus compared to cow milk kefir. Goat milk kefir with kefir seeds concentration of 6% has the best antibacterial activity with inhibition zone diameter of 6 mm. Keywords: kefir, Bacillus cereus , cow milk, goat milk

This study aims to analyze the addition of ginger extract ( Zingiber officinale ) to the composition of cow's milk kefir. Kefir is made from cow's milk with 10% (w/w) kefir grains and ginger extract at intervals of 0, 0.5, 1.0, 1.5 and 2.0% (w/w), all treatments are incubated at room temperature for 24 hours. Kefir composition that was observed was water content, ash content, protein content, and fat content. The results showed that the addition of ginger extract did not affect the composition (water content, ash content, protein content, and fat content) of cow's milk kefir. The average water content, ash content, protein content, and fat content in this study were 90.51%, 5.4%, 3.24%, and 3.18%. The conclusion of this research is the addition of ginger extract to 2% does not affect the composition of cow's milk kefir, but the quality of cow's milk kefir produced meets the standard of kefir composition according to Codex Standard 234-2003. Keywords: Ginger Extract, Kefir, Chemical Composition, Cow Milk

Gadingkulon Village, Dau District, Malang Regency, is one of the villages producing cow's milk, which is quite productive. To increase the economic value of cow's milk, one way of processing it is to make it into kefir. Kefir is a fermented drink made from cow's milk using kefir seeds, which has the benefit of being a probiotic that is needed to maintain body immunity, especially during a pandemic. Training on making cow's milk kefir for a group of cow's milk farmers in Gadingkulon village can provide another alternative for processing cow's milk to produce a halal probiotic product to increase people's immunity during a pandemic while at the same time increasing the selling value of cow's milk which has the potential to increase the income of cow's milk farmers. This empowerment activity was carried out using the observation and training method with the target of PKK women in Gadingkulon Village. The information results stated that the activity participants needed to become more familiar with the terms and benefits of kefir as a probiotic drink, which helps increase body immunity. The results of the community empowerment showed that the participants could understand and practice how to make cow's milk kefir, pack it aseptically, and form a kefir community in the Gadingkulon village.

Pegagan leaf is a popular medicinal plant widely found in Indonesia. Pegagan can also be used in food and beverage products, such as mochi ice cream. This study aims to determine the physical properties (color and textures) and antioxidant capacity of mochi ice cream with different pegagan leaf extract concentrations of 20, 30, and 40 percent. This experimental study used a CRD (Completely Randomized Design), with treatment carried out twice for each concentration. The data obtained were analyzed using a one-way ANOVA (Analysis of Variance) test. If a real difference was observed, then the DMRT (Duncan's Multiple Range Test) was carried out. The results showed that the highest color brightness (L) mochi ice cream was obtained from a 20 percent concentration of pegagan leaf extract. The highest level of greenish color (a-) was obtained from 40 percent pegagan leaf extract, while the highest level of yellowish color (b+) was obtained from 20 percent pegagan leaf extract. The highest textures was obtained from a concentration of 20 percent pegagan leaf extract, and the highest antioxidant capacity was obtained from 40 percent pegagan leaf extract. Therefore, pegagan leaf extract concentration affects mochi ice cream's color, textures, and antioxidant content.

To evaluate the laboratory potential secondary caries reduction of restorative dental materials. 20 maxillary molars received Class V cavities on both buccal and lingual surfaces with enamel and root surface margins adjacent to the restorations. The teeth were randomly assigned into four groups with five teeth per group. The treatment groups were: (1) Filtek Bulk Fil (negative control); (2) Equia Forte glass-ionomer (positive control); (3) Beautifil giomer (fluoride releasing); and (4) Activa Restorative (fluoride releasing). All teeth were restored following the manufacturers' instructions. All teeth received 10,000 thermal cycles followed by immersion in a demineralizing solution to produce artificial caries-like lesions. Polarized light microscope evaluation was performed on longitudinal sections (30 enamel lesions per the ten Cate method, and 30 root surface lesions per group). Lesion depth and wall lesions for both enamel and root surface adjacent to the restorations were evaluated using ANOVA and Duncan's Multiple Range test (P< 0.05). On enamel surfaces, a significantly increased difference was seen with Filtek Bulk Fil compared with the other restorative materials for primary surface lesion depths and wall lesion frequency (P< 0.05: ANOVA and Duncan's Multiple Range Test). Significant difference was found with Activa Restorative (significantly less) compared with Equia Forte glass ionomer and Beautifil Giomer for primary surface lesion depths and wall lesion frequency (P< 0.05: ANOVA and Duncan's Multiple Range Test). On root surfaces, a significantly increased difference was recorded with Filtek Bulk Fil compared with the other restorative materials for primary surface lesion depths and wall lesion frequency (P< 0.05: ANOVA and Duncan's Multiple Range Test). A significant difference was found with Activa Restorative (significantly less) compared with Equia Forte glass ionomer and Beautifil giomer for primary surface lesion depths and wall lesion frequency (P< 0.05: ANOVA and Duncan's Multiple Range Test). Both lesion depth and frequency of wall lesions in the enamel and root surfaces adjacent to the restorations in all treatment groups were significantly (P< 0.05) reduced compared with the control group for a enamel and root cavosurface wall lesions, which may imply effect of fluoride release from fluoride-containing restorative materials vs non-fluoride containing ones. Activa Restorative, compared to Equia Forte glass ionomer and Beautifil giomer, showed statistically significantly less enamel and root surface wall lesions.

Jember Regency is an agricultural area in East Java Province that produces various agricultural commodities that can be used as a base in developing agrotechnopreneurship activities. In general, this research aims to analyze the potential for agrotechnopreneurship development based on the potential of the agricultural sector in Jember Regency, including subsectors of food crops, horticulture, plantations, fisheries, and livestock. The aspects studied in detail include identifying agrotechnopreneurship products that have the potential to be developed in Jember Regency, determining potential agrotechnopreneurship products in each agricultural subsector, calculating the added value obtained, and estimating market opportunities for potential agrotechnopreneurship products. There are several methods used in this research, including descriptive methods for the identification of agrotechnopreneurship products, the MPE method to determine potential agrotechnopreneurship products, the Hayami method to calculate the added value of potential agrotechnopreneurship products, and Least Square method to calculate the estimated amount of market demand for potential agrotechnopreneurship products. The results showed that the number of agrotechnopreneurship products identified was recorded at 93 products, including products from the food crop subsector (23 products), horticulture subsector (28 products), plantation subsector (17 products), livestock subsector (5 products), and fishery subsector (20 products). Agrotechnopreneurship products selected as potential products include mocaf flour (food crops), chili sauce (horticulture), coconut briquettes (plantation), cow's milk kefir (livestock), and shredded catfish (fishery). Agrotechnopreneurship products that have the highest added value are coconut briquettes (49%) and shredded catfish (45%), followed by cow's milk kefir (39%), mocaf (18%), and chili sauce (10%). The results of the market potential analysis show that the potential agrotechnopreneurship products analyzed have good market prospects and tend to increase market demand.

Kefir is a highly acidic dairy product with various health benefits. The addition of forest honey plays a role in improving the quality and taste of kefir. This study aimed to evaluate the effect of honey addition and storage time on the physicochemical and organoleptic properties of cow's milk kefir during refrigerator storage. The study was conducted with a 3´3 factorial randomized block design with three replications. The first factor was the added honey (0%, 5%, 10%, and 15%), and the second was the storage time (0, 7, and 14 days). Analysis of variance and Duncan's test were used to analyze the data. The results showed that the added honey significantly affected water activity (P &lt;0.05). In addition, the high concentration of added honey increased the panelists’ preference for kefir acceptance. This study confirmed that the addition of honey and storage time significantly affected the characteristics of the cow's milk kefir. The best treatment was a 15% addition of honey with a storage time of 0 day.&#x0D; &#x0D; Keywords: honey, kefir, milk, physicochemical, storage time

The pandemic several years ago has impacted employment problems with the increase in the number of unemployed in Jember Regency. One effort can be made to develop agrotechnopreneurship as a community business. This study aims to analyze the prospects for developing agrotechnopreneurship by utilizing the potential of the agricultural sector in Jember Regency. The analysis focused on potential agrotechnopreneurship products developed in Jember Regency today: mocaf, chili sauce, coconut briquettes, shredded catfish, and cow's milk kefir. This research uses a prospective analysis method structured based on states that may occur in the future. The results showed several scenarios for developing potential agrotechnopreneurship in Jember Regency, generally including optimistic and pessimistic scenarios. The development of agrotechnopreneurship in chili sauce, coconut briquettes, shredded catfish, and cow's milk kefir has an optimistic scenario, indicating a promising potential for future growth. This optimistic scenario can be realized if the key factors in the development of agrotechnopreneurship can be improved as expected. Meanwhile, the development of mocaf agrotechnopreneurship has a pessimistic scenario. Keywords: agrotechnopreneurship, Jember Regency, prospective analysis, the agricultural sector

This study aims to determine the effect of adding edamame on the sensory properties (level of sweetness and aroma of edamame) cow's and goat's milk yogurt. The experiment was carried out using a completely randomized design (CRD) with 5 treatments and 3 replications consisting of, P0 = without the addition of 0% edamame, P1 = the addition of 5% edamame, P2 = the addition of 10% edamame, P3 = the addition of 15% edamame, P4 = 20% edamame addition. The data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) with a level of 5%. The results showed that the addition of edamame to cow's and goat's milk yogurt showed significant differences (P&lt;0.05) on the aroma of edamame and the level of sweetness in yogurt. The addition of 5% edamame to cow's and goat's milk yogurt was the lowest average of 2.05-2.01 with the criteria of not smelling of edamame, while the highest average was the addition of 20% edamame, namely 3.35 and 3.36 with the criteria somewhat smell of edamame. The lowest average sweetness level for cow's and goat's milk yogurt with the addition of 5% edamame was 2.18 and 1.75 with criteria not very sweet and not sweet, while the highest average with the addition of 20% edamame was 3.15 and 3.08 with a rather sweet criteria.

This study aims to determined the effect of green tea extract on the characteristics of transparent soap and antioxidant activity as well as to determine the best concentration of the addition of green tea extract. This study used a completely randomized design (CRD) consisting of 5 treatments and 3 repetitions. Data were analyzed statistically using ANOVA followed by Duncan's test New Multiple Range Test (DNMRT) at 5%. Treatment in this research were the addition of green tea extract 0%; 0.5%; 1%; 1.5%; and 2%. The analysis on the transparent soap product were sensory evaluation test, irritation test, antimicrobial test, antioxidant activity, and chemical properties that include water content, pH, the amount of fatty acid, the saponified fraction, alkali-free / free fatty acids, and insoluble part in alcohol . The results showed that the difference in the concentration of green tea extract in a transparent soap significantly affect insoluble part in alcohol, antioxidant activity, and antimicrobial, but did not significantly affect to moisture content, the level of fatty acid , unsaponified fraction, free fatty acids, pH, hardness , and degree of foam. Effect of green tea extracts in the manufacture of transparent soap in treatment E (Addition of green tea extract 2%) is the best product, the value for color was 25%, aroma was 50%, 20% transparency, hardness 35%, and degree of foam was 70while the hardness was 2,90 N / cm2; degree of foam 48.95%; the water content of 35.35%; 29.78% the amount of fatty acids; unsaponified fraction was 12.87%; free fatty acids 0,23%; pH was 9.78; Insoluble parts in alcohol 2.08%; irritation value 0; antioxidant activity of 15.21% and a diameter anti-microbial of 42 mm. A transparent soap with the addition of green tea extract deserves to be developed.

The study of "The Effect of Different Starter Dosage to Organoleptic Value of Kefir Cow Milk Products" was carried out from May to July 2016 at the Microbiology Research Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, Andalas University, Padang. The purpose of this study was to determine the organoleptic value (aroma, taste and organoleptic) of cow's milk kefir products from three different starter doses, and the results were with Wilcoxon Level Test. The results showed that organoleptic assessment of the aroma of cow milk kefir products with a treatment dose of 15% starter (3.00) was the most preferred dose for the panelist, while kefir with a treatment dose of 5% (2.27) is a dose that is less preferred by panelists. The taste assessment of the organoleptic of cow's milk kefir products, the starter dose of 10% (2.87) was the most preferred by the panelists, but the dose of 15% (2.33) was the least. Similar to the taste, the consistency of cow milk kefir with the dose of 10% (3.07) was most preferred, while the dose of 15% (2.33) was least preferred by the panelists.