Length Of Fermentation Time Research Articles

Effect of Differences in Protein Levels and Length of Fermentation Time on Physicochemical Characteristics of Caspian Sea Yoghurt Green Tea

Caspian sea inoculum has been widely used for yogurt production, but it is rarely used in making green tea powder (GTP) yoghurt using milk with different protein content. This study aims to determine the changes in the characteristics of GTP yoghurt with Caspian sea inoculum using low fat UHT milk (SLF) or full cream UHT milk (SFC) during the fermentation period at 0 and 16 hours. The results showed that use of different types of UHT milk affected physicochemical characteristics. Fermentation for 16 hours caused a decrease in the pH of the sample to pH 4.3-4.4, but it was negatively correlated with an increase in the acidity. In addition, fermentation resulted increase the value of L* (brightness). The SLF sample has a greener color than the SFC sample. The viscosity of GTP yoghurt increased significantly at 16 hours in SFC and SLF samples. After 16 hours fermentation, the TPC became 4.15 mg GAE/g and 4.45 mg GAE/g with IC50 values ​​of 37.51 g/mL and 23.95 g/mL in SLF and SFC samples. The high protein content in UHT milk affected the high acidity, viscosity, and syneresis values ​​resulting a decrease in the TPC of GTP yoghurt.

Analysis of Bio-battery Making from Avocado Peel as an Alternative Practicum Design to Develop Pancasila Student Profile Character

The renewal of the curriculum from 2013 to the Merdeka curriculum emphasizes the importance of developing the characteristics of the Pancasila Student Profile in education through project-based learning, such as practicums. However, practicums on voltaic cell material often use expensive kits, while there is an alternative using bio-battery media from avocado peel waste, which is more environmentally friendly and economical. This research aims to utilize avocado peel waste as a substitute for commercial batteries, in the hope of reducing battery waste and providing an environmentally friendly and inexpensive practicum design, as well as building the characteristics of the pancasila student profile. The type of research used is descriptive qualitative, consisting of literature study, experimentation, and interview stages. The results showed variations in voltage and current strength produced by avocado peel bio-batteries depending on the variety of avocado peel and the length of fermentation time. Although the variation in avocado peel variety does not result in a significant difference, the electrical energy produced shows the potential of using this practicum in improving students' understanding and building the characteristics of the pancasila student profile.

FERMENTASI PORANG (AMORPHOPHALLUS MUELLERI B.I ) DENGAN LACTOBACILLUS SP TERHADAP KANDUNGAN KALSIUM OKSALAT, GLUKOMANAN DAN PROTEIN

Porang (Amorphophallus muelleri B.I) is nutritional plant with high glucomannan (~ 55% on a dry basis). Porang has 5% to 80% oxalate of its weight, which harmful for health. This research examines method of reducing calcium oxalate and increase glucomannan using principle of fermentation in porang fermented flour products. This research was carried out using factorial RAK with bacterial type factors (L.palatarum and L rhamnosus) and fermentation time (three and five days) and repeated twice. The results were analyzed using SPSS 22 one way ANOVA test and followed by randomized block design test with factorial pattern at p< 0.05 using Duncan follow-up test to determine the differences between the treatments. Analysis of glucomannan and protein levels in porang fermented flour with Lactobacillus plantarum and Lactobacillus rhamnosus bacteria during three and five days of fermentation was influenced by the length of fermentation time, while the decrease in calcium oxalate levels in porang fermented flour influenced by the type of lactic acid bacteria used. The best fermented porang flour is porang flour fermented with Lactobacillus plantarum for five days with an increase in glucomannan levels of 145.19% and decrease in calcium oxalate and protein content levels of 61.29% and 14.66 respectively.

The Effect of Rhizopus sp. Concentration and Fermentation Time on the Characteristics of Country Chicken Egg White Flour

The process of making domestic chicken egg white flour can be done by drying using an oven at 105 0C. To avoid the Maillard reaction, fermentation was carried out with Rhizopus sp. first. In this study, Rhizopus sp. concentrations of 0.2 %, 0.4 %, 0.6 %, 0.8 % and fermentation times of 6 hours, 12 hours and 24 hours were used. The aim of the research was to analyze the effect of the concentration of Rhizopus sp. yeast and the length of fermentation time on the characteristics of the egg white flour produced. The results showed that the concentration of Rhizopus sp. yeast and the length of fermentation time had an effect on the yield of egg white flour (P<0.05). The highest yield was obtained from using a concentration of 0.8 % and a fermentation time of 24 hours, namely 14.40 %. The lowest water content value was obtained from using a concentration of 0.2 % and a fermentation time of 6 hours, namely 5.66 %. The highest brightness test value was at a concentration of 0.8 % and a fermentation time of 24 hours, namely 63.4 %..

Crude protein and crude fiber content of fish silage fermented with kombucha tea

Fish silage production using mineral acid is considered to have a negative effect because it is highly corrosive. As an alternative, kombucha tea which contains several organic acids and microorganisms can be used as a starter for fish silage fermentation. This study aims to determine the effect of different doses and duration of fermentation on the crude protein and crude fiber content of fish silage. The research method used was a factorial completely randomized design (CRD) method with 2 factors, namely factor A (dose) and factor B (fermentation time). The results showed that the difference in the dose of kombucha tea was not significantly different (p>0.05) on the increase in crude protein, while the difference in fermentation time was considerably different (p<0.05). Meanwhile, the difference in kombucha tea dose was not significantly different (p>0.05) on the decrease in crude fiber, but the difference in fermentation time was significantly different (p<0.05). Based on these results, there was an interaction between the dosage and the length of fermentation time on the crude protein content, while there was no interaction in crude fiber content. In conclusion, fermentation of fish silage using kombucha tea increased crude protein content while decreasing crude fiber content.

Pengaruh Lama Fermentasi Jerami Jagung Menggunakan Kapang Trichoderma Harzianum terhadap Kandungan Serat dan Kecernaan In Sacco

Corn straw is an alternative feed from agricultural waste that can be widely used by farmers as ruminant feed. This study aims to determine the fiber content and in sacco digestibility of corn straw fermented with Trichoderma harzianum. The design of this experiment was Completely Randomized Design with 5 treatments and 4 replications. The samples were treated with 5 length of fermentation time, namely: 0 (control) , 4, 8, 12 and 16 days. Nylon bag technique was applied to evaluate the sample degradation. Corn straw that has been ground to a size of 2 mm, taken as much as 5-6 g, then put into a nylon bag and incubated in the cattle rumen for 72 hours. The results showed that corn straw fermentation using Trichoderma harzianum increased the content of NDF, ADF and the degradation of ADF but dit not increased the NDF and hemicellulose digestibility. In conclusion, the best fermentation time is 12-16 days under aerobic conditions.

Production of Biogas with Two-Stage Fermentation of Cow Dung-Palm Oil Mill Effluent

In this research, biogas is produced from Palm Oil Mill Effluent (POME) by fermentation of cow dung using a stirred reactor and purified by various CO2 and H2S removal techniques. The variables in this study were: composition of cow dung (55%, 60%, 65%, 70%, 75%, 80% w/w), amino acid composition (0.5%, 1%, 1.5% w/w) and length of fermentation time (2, 6, 10, 14, 16 days). The fixed variables were stirring speed (100 rpm), temperature (30oC) and reactor volume (100 L). This research also investigated the effect of using a lime packed reactor on the purity of methane gas. From the results of first stage of fermentation, it was found that the optimum composition of cow dung-POME was at 60% and the fermentation time was 14 days. In the second stage of fermentation using optimum results at first stage compared to fermentation of cow dung without POME, the results of measuring the gas pressure produced in 60% cow dung-POME fermentation were 17.5 Psig greater than fermentation of cow dung without POME of 15 Psig.

UTILIZATION OF MACKAREL TUNA IN LIQUID ORGANIC FERTILIZER AGAINST PHOSPHORUS AND CALCIUM CONTENT

Mackarel tuna is one of the fish that is quite abundant in Banyuwangi, its existence in the Java and Bali seas is found throughout the month, therefore the use of mackerel tuna fish into processed food products is often made by the community. In addition to being a valuable product, mackerel tuna fish bones can be processed into other products that are useful in agriculture, namely organic liquid fertilizer. This study was conducted on a laboratory scale with four different treatments (length of fermentation time) including 5, 10, 15, and 20 days, where each treatment was repeated 4 times. The purpose of the study was to find out the best phosphorus and calcium content from four different treatments. The results of the study found that the best fermentation period of liquid organic fertilizer was on the 20th day of fermentation with a value of phosphorus (P) content of 0.091%, calcium (Ca) of 0.377%.

THE EFFECT OF STARTER RATIO ON TOFU-PROCESSING WASTEWATER FERMENTATION INTO FERTILIZER

The process of tofu manufacturing produces solid (slurry) and liquid wastes with high protein content. Tofu-processing Wastewater can be used as the primary material for liquid NPK fertilizer production. The process of converting tofu-processing wastewater into liquid fertilizer was simple and requires a short fermentation time. The fermentation process was carried out by mixing of EM 4 (starter for fermentation liquid), alcohol as solvent and organics matter. The selection of organic matter that is used as the primary ingredient of liquid fertilizer would affect the content of N, P and K substances in the product. Banana peel and cabbage are organic matter with a high calcium and phosphorus content. This research was conducted to determine the effect of the addition ratio of cabbage and banana peel to time duration of fermentation on the tofu- wastewater processing into liquid fertilizer. The results showed that increasing the ratio of cabbage to the starter increased the levels of N and P along with the length of fermentation time. However, increasing the cabbage ratio in the starter causes a decrease of K in liquid fertilizer.

Analysis of Characteristics of Mocaf (Modified Cassava Flour) with Variations of Fermentation Time and Bread Yeast Concentration (Saccharomyces cerevisiae)

Cassava is a local food that produces carbohydrates. Cassava can be processed and has great potential to be processed into various kinds of food products, such as Mocaf. Mocaf is cassava flour made by fermentation, with the principle of modification of cassava cells, this modification can change the characteristics of flour both chemically and physically. Mocaf can be used as a substitute for wheat flour. In this study, the manufacture of mocaf was carried out by fermentation using variations in the length of fermentation time and also the amount of concentration of baker's yeast (Saccharomyces cerevisiae). The time used for fermentation used in this study was 1; 1.5; 2; 2.5; and 3 days. While the amount of yeast used is 2.5; 5; 7.5; 10 and 12.5 grams. The results of this study, especially on yield, are very influential, the longer the fermentation time and the higher the amount of yeast concentration, each of which will produce less % yield. While the analysis of characteristics such as water content, ash content, fiber content, acid degree, HCN content and also color analysis have all met SNI.

The effect of fermentation time and different raw materials on N and P content as nutrient sources of Caulerpa sp. organic

Caulerpa sp. seaweed. is one of the seaweeds being developed because it has great potential in addition to being consumed by humans but in the cultivation of Caulerpa sp. Fertilizer is needed as a source of nutrients for growth. The purpose of this study was to determine the length of time and raw materials containing the highest nitrogen and phosphate that can be used as fertilizer as a source of nutrients Caulerpa sp. The design used is a factorial pattern design with a completely randomized basic design. As for what was tested, factor A was the length of fermentation time (14, 16, and 18 days) and the second factor was raw materials (bean sprouts, Gracillaria sp. seaweed, and banana weevil). The results showed that different treatments for fermentation time and raw materials had a significant effect (p<0.005) on Nitrogen and Phosphate content.153,398ppm and 25,585ppm.

FERMENTASI Aspergilus sp UNTUK PENINGKATAN RENDEMEN DAN MUTU MINYAK ATSIRI LIMBAH INDUSTRI SIRUP KALAMANSI

Orange peel is one of byproduct from the kalamansi syrup industry. Orange peel oil is stored in the oil gland of the skin (flavedo). Orange peel contains cellulose, hemicellulose, pectin and other components. Degradation carried out by biological agents such as bacteria and fungi can increase oil yield. This study aimed to determine the effect of fermentation time and the amount of inoculum on the yield of orange oil. This study consisted of two factors, namely the length of fermentation (2 days, 4 days, 6 days) and the number of inoculums (2.5%, 5%, 7.5%). The data obtained were analyzed using ANOVA and DMRT methods. The results showed that the length of fermentation time and the number of inoculums had a significant effect on the increase in yield and had no significant effect on the quality characteristics of the essential oil of kalamansi orange peel. The highest yield was obtained at 4 days fermentation with an inoculum of 7.5%.

Effect of Rumen Fluid Dosage and Fermentation Time on Dissolved Protein Levels of Vegetable Waste Silage for Vannamei Shrimp Feed

Specifically, the goal of this research was to evaluate the dissolved protein content of vegetable waste generated during the incubation of rumen fluid for use in (Whiteleg) vannamei shrimp diet. The results of the analysis of the degree of protein hydrolysis of vegetable waste treated with the addition of rumen fluid enzymes and different fermentation times of rumen fluid revealed that the addition of rumen fluid enzymes and different fermentation times of rumen fluid had a statistically significant effect (p0.05) on the degree of protein hydrolysis of vegetable waste. But there was no significant difference in the length of fermentation time or the interaction between the dosage of rumen fluid and the length of time (p&gt;0.05) between the two groups. Duncan's test of rumen fluid dosage revealed that the degree of hydrolysis at a 1 percent dose was considerably greater (p0.05) than at 2 percent and 3 percent doses, and that the degree of hydrolysis at a 3 percent dose was significantly lower than at 2 percent

The Effect of Fermentation Length and Dosage of Liquid of Organic Fertilizer Banana Peel on the Growth of Red Spinach (Amaranthus Tricolor L.)

Fertilizer substitutes elements that have been used by plants. There are two available fertilizers, inorganic and organic fertilizers. Long-term use of inorganic fertilizers on a land negatively affects the crop and the soil fertility, hence, the organic one is a better choice. This study aims to determine the effect of liquid organic fertilizer of banana peels on the growth of red spinach and determine the best treatment for red spinach growth. This study used a Completely Randomized Design consisted of 2 factors (dosage of POC banana peel and length of fermentation time). Each has 4 levels, 3 replicates. The results of data analysis using ANOVA test show that the treatment of fermentation length and dosage of POC banana peel increase growth parameters of red spinach include plant height, leaf number, leaf area, fresh weight, and dry weight, while the interaction treatment of fermentation length and dosage of POC banana peel affects almost all growth parameters, except for the leaf area parameter that shows no interaction. DMRT (α 5%) test shows that the best combination treatment for plant height and fresh weight is a dosage of 8 ml POC of banana peel that have been fermented for 15 days, and the best treatment for leaf number and dry weight is a dosage of 8 ml POC of banana peel that have been fermented for 10 days.

Fermentation of Arabica coffee seeds (Coffea arabica) using probiotic bacteria from domestic chickens Gallus domesticus

The research about fermentation of coffee Coffea arabica using a consortium of probiotic bacteria which is a collection from the microbiology laboratory of the Faculty of Mathematics and Natural Sciences, Hasanuddin University has been carried out on. This study aims to determine the flavor of arabica coffee C. arabica and its chemical composition after the fermentation process. The length of fermentation time was divided into 2 times, namely 24 hours and 36 hours, fermentation using a consortium of probiotic bacteria that had been rejuvenated on coffee peel media for 2 × 24 hours. Organoleptic testing was carried out to see the panellists preference for the taste, color and aroma of coffee after fermentation. The results showed that coffee with a 24-hour fermentation time with the addition of probiotic bacteria was the most liked by the panellists with the category slightly less acidic taste, slightly black color, and normal aroma. The GC-MS test results showed organic compounds formed after the fermentation process. In the 24-hour control sample there were 14 types of organic compounds, the sample with the addition of a consortium of probiotic bacteria contained 11 types of organic compounds, the 36-hour control sample contained 11 types of organic compounds, and samples with the addition of a consortium of probiotic bacteria contained 13 types of organic compounds.

Pembuatan Etanol Dari Nira Tebu Dengan Metode Fermentasi

Tebu is one of the many plants found in the Holy area of Central Java, which has a high sugar content. The raw material for making ethanol is sugary, starchy and fibrous. Nira is one of the by-products of a sugar cane factory which has a high sugar content. The study of making ethanol from Nira Tebu as a raw material for medicine using fermentation methods was carried out on a laboratory scale. The purpose of this study was to produce ethanol from Nira Tebu as a raw material for chemical drugs by fermentation method.The procedure of this study was through the pretreatment stage, the hydrolysis stage, and the fermentation stage. The fermentation process with the addition of yeast and lasts for 7 days with the volume of sugarcane juice used is 5 liters. Yeast used for fermentation is 1,2,3,4 and 5 grams and varies from 1-7 days of fermentation time. Furthermore, ethanol levels and acidity levels (pH) were determined from Nira Tebu. So that from the results of the study it can be obtained the most optimal ethanol levels with variations in the amount of yeast and the length of fermentation time.

UTILIZATION SOFT STEM OF KEPOK BANANA WASTE (Musa paradisiaca formatypica) AS A BASIC MATERIAL FOR MAKING BIOETANOL WITH ACID HYDROLYSIS METHOD AND FERMENTATION

Bioenergy, such as bioethanol, is one of the alternative options in order to fulfil the energy demands in the future. Bioethanol is ethanol which resulted from the fermentation process of glucose from natural sources that contains starch and cellulose. This research are aimed to utilize soft stem of kapok banana (Musa paradisiaca formatypica), which known to have cellulose content approximately 64%, in order to produce bioethanol undergoes acid hydrolysis and bacterial fermentation using Clostridium acetobutylicum. There are two main variables that being investigate in this research such as, acid (HCl) volume of adding (varied from 15 mL, 20 mL, 25 mL, 30 mL, and 30 mL) and length of fermentation time ( 3, 6, 9, 12, and 15 days respectively). Results shown that the maximum concentration of cellulose in soft stem of kepok banana is 46.38% and the bioethanol concentration/volume were achieved on the addition of 15 mL acid chloride and optimum fermentation time of 6 days.

UJI KUALITAS MOL AIR BUAH SIWALAN (Borassus flabellifer) DENGAN PENAMBAHAN BERBAGAI JENIS BUAH BERDASARKAN LAMA FERMENTASI

The purpose of this study was to determine the quality of local microorganisms (MOL) produced from various types of fruit. This research method uses a completely randomized (ral) factorial pattern design with 2 factors, the first factor is the addition of papaya and banana. While the second factor is the length of fermentation time is 0 days and 7 days. The data was processed using of ANOVA analysis techniques with further test duncan. The results showed that local microorganisms with the addition of papaya fruit were the best treatment with value that were 1.49% nitrogen levels, 0.12% phosphorus levels, 0.71% potassium levels, and total microbes from day 0 to 5.79 log 10 colony/ml, and 7th day that is 7.87 log 10 colony/ml.

Fungi Level Analysis of Cocoa Beans Based on Fermentation Box Type and Duration

In certain location, it is undeniable that there are qualities variations of fermented cocoa beans depend on processing techniques. In addition, its cocoa bean's production central at Yogyakarta have their specific characteristic own regarding the use of fermentation box (box type). The purpose of this research was to analyze the effects of three types of fermentation box and duration to fungi level of fermented cocoa beans. CRD (completely randomized design) with two factors and three replications is applied as assessment method. The first factor is the type of fermentation box (basket, storey box and single box with a hand crank) and the second factor is the length of fermentation time (3 and 5 days). The result of the research explained that the lowest levels of the fungi achieve within 5 days of fermentation processes. Meanwhile, a single box with a hand crank provide the lowest of fungi's level. Furthermore, the combination of those two results may give the most favorably expected condition of fungi level.

POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C&lt;sub&gt;1&lt;/sub&gt;

Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste. Keywords: Amino acids, brine fermentation, mung beans broth, Rhizopus-C1, savory fraction