Length Of Fermentation Research Articles

Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae

Abstract. Rizal S, Kustyawati ME, Suharyono AS, Suyarto VA. 2022. Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae. Biodiversitas 23: 1553-1559. This study aimed to determine the effect of the addition of Saccharomyces cerevisiae on changes in nutritional composition during tempeh fermentation. The study used a Completely Randomized Block Design with two treatments and two replications. The first treatment was the type of tempeh inoculum with 4 levels, namely 0.2% commercial inoculum (Raprima), 1% Rhizopus oligosporus inoculum, 1% S. cerevisiae inoculum, and a mixture of 1% R. oligosporus inoculum, and 1% S. cerevisiae inoculum. The second treatment was the length of fermentation with 4 levels, namely 0 hours, 15 hours, 30 hours, and 45 hours. Observation parameters include fat, protein, ash, moisture, carbohydrates, and ?-glucan content during fermentation of tempeh. The data obtained were analyzed statistically using the Barlett and Tukey test then continued with the ANOVA test and the Orthogonal Polynomial-Orthogonal Comparison (OP-OC) test at the 5% level. The results showed that the addition of S. cerevisiae as an inoculum in making tempeh had an effect on changes in nutritional content during tempeh fermentation. The fat content, ash content, and moisture content of tempeh increased during fermentation, while the fat content and carbohydrate content decreased. The addition of 1% S. cerevisiae to tempeh fermentation by 1% R. oligosporus at 45 hours of fermentation resulted in the best nutritional content of tempeh with 17.40% protein content, 8.23% fat content, 65.74% moisture content, 1.33 ash content, 7.30% carbohydrate content, and 0.13% ?-glucan content.

PERUBAHAN KIMIA DAN MIKROBIOLOGI TEMPE BUSUK SELAMA FERMENTASI

Tempeh is a very popular food because it is delicious and has good nutritional value. Overfermented tempeh is used as a seasoning in dishes such as lodeh and sambal tumpang. Thus, it is necessary to know the length of time tempeh fermentation is safe for consumption. The purpose of this study was to determine the chemical and microbiological quality of over-fermented tempeh and the effect of the packaging used. This study used a 2-factor factorial completely randomized design. The first factor is the storage time of tempeh (1 day, 3 days, 5 days, 7 days, and 9 days), and the second factor is the type of tempeh packaging (plastic, teak leaves, and banana leaves). The results of the water content test showed that the tempeh began to decay in storage for 5 days. Teak leaf packaging has the lowest water content of the others. Tempeh, which has the highest protein content of 0.60 g/L, is tempeh packaged in teak leaves that has been stored for 3 days. Tempeh stored for 9 days has high water content, exceeding the maximum SNI standard (SNI 3144:2015) by about 65%. Soluble protein levels increased and then decreased during the decomposition process. Free fatty acids continued to experience a decrease in storage for 9 days, which indicated that the process of decay had occurred. The highest free fatty acids were found after 3 days of storage in plastic packaging, which reached 6.2 mg NaOH/g, while tempeh packaged with teak on the third day still showed a lower value of 3.83 mg NaOH/g. The total bacteria test showed an increasing trend from the first day to the ninth day of storage. Tempeh was still suitable for consumption up to five days after being stored. After 5 days of storage, tempeh has decreased in quality. Teak leaves have been proven to be able to maintain the quality of tempeh better than plastic packaging or banana leaf packaging.
 Keywords: banana leaf, FFA (free fatty acid), teak leaf, tempeh

Effect of Brine fermented Pickling to Physicochemical, Anti-nutritional, and Microbiological Attributes of Pickled gboma Eggplant (Solanum macrocarpon)

Gboma eggplant (Solanum macrocarpon) has low calorie, high phenolic and antioxidant, excellent dietary fibre and mineral content. Besides healthy effects, gboma eggplant also contained numerous anti-nutrients unbeneficial for human health. Due to high moisture content, gboma eggplant was highly perishable during post-harvest. This research observed the changes of nutritional proximate, mineral contents, acidification indexes, anti-nutrients, phytochemical and antioxidant properties, texture profiles, microbiological characteristics of both raw and pickled gboma eggplant. Gboma eggplant fruits were soaked in clean water for 2 minutes before cutting their calyx lobes. The pre-treated fruits were submerged in sterilized brine (5% salt) for 8 days. Periodically, pickled samples were taken to examine physicochemical, anti-nutritional, and microbiological attributes of pickled gboma eggplant. Results showed that nutritional proximate of moisture, ash, protein, fat, fibre, carbohydrate was varied slightly during fermentation. There was a decreasing trend of moisture and carbohydrate; meanwhile, there was an increasing trend of ash, protein, fibre during 8 days of fermentation. There was no significant difference of fat during pickling. There was a minor increment of mineral contents in all samples. There was accumulation of phenyllactic acid, ascorbic acid content and titratable acidity with exception of pH. Anti-nutrient contents like tannin, phytate, oxalate, steroidal glycoalkaloid greatly decreased in raw and pickled eggplant. Remarkable increments of total phenolic, flavonoid, DPPH free radical scavenging and FRAP ferric reducing antioxidant of raw and pickled eggplant was presented. Texture profiles of hardness, crispness, fracturability, crunchiness revealed a minor reduction of sensory scores during 8 days of fermentation. Lactic acid bacteria, Bacillus significantly proliferated; meanwhile, Micrococcus and S. aureus were absolutely retarded in pickled eggplant. Yeast and fungi increased in the first 4 days and decreased afterwards. There was no significant difference of proximate compositions; mineral contents; phenyllactic acid, ascorbic acid content, pH and titratable acidity; anti-nutritional contents; phytochemical and antioxidant properties; texture profile (sensory score); microbiological load (with exception of S. aureus) between pickled gloma eggplants at day 6th and day 8th of fermentation. At a quick glance, the length of fermentation could be shorted to 6 days instead of 8 days. However, at the 6th day, S. aureus load was still presented at 0.33±0.01 log CFU/g. The fermentation should be lasted to 8th day so that S. aureus load could be dropped down to zero to ensure microbial food safety. Raw gboma eggplant should be fermented in 8% brine solution for 8 days to obtain the best physicochemical, anti-nutritional, and microbiological properties of pickle. Findings of this research suggested that fermentation pickling would be an appropriate approach to improve nutritional, physicochemical and functional criteria while controlling toxic chemical residues, retarding the growth and proliferation of spoilage and pathogen microorganisms.

Scanning electron microscope energy dispersive X-Ray, chemical, organoleptic, and microbiological quality of banana peel (Musa paradisiaca L.) at different fermentation durations.

This research aims to examine the effect of different fermentation times on the results of scanning electron microscope energy dispersive X-ray (SEM-EDX), chemical, organoleptic, and microbiological quality of banana peel. The design in this study used a completely randomized design (four treatments and four replications). The treatments in this study were different durations of fermentation of banana peels; T0 = no fermentation; T1 = 6 days; T2 = 12 days; and T3 = 18 days. The research parameters were chemical, organoleptic, microbiological quality, composition, and SEM-EDX images. Analysis of chemical, organoleptic, and microbiological quality data was done using analysis of variance, followed by Duncan's multiple range testing at the 5% significance level, while the elemental composition and SEM-EDX images were analyzed descriptively. The results of the study showed that the length of fermentation had a significant effect (p < 0.05) on moisture content, ash, crude fiber, nitrogen-free extract, and all organoleptic quality variables of banana peels. Different fermentation durations had no effect (p > 0.05) on crude protein, ether extract, metabolic energy, total lactic acid bacteria, total bacteria, Gram positive or negative bacteria, and total fungi on banana peels. The analysis showed that the elemental composition of banana peels is C, Na2O, Cl, K2O, MgO, SO3, SiO2, and P2O5. Eighteen days of fermentation improved the chemical quality, organoleptic, microbiological, elemental composition, and SEM-EDX image of fermented banana peel.

The effect of inoculum types on microbial growth, β-glucan formation and antioxidant activity during tempe fermentation

&lt;abstract&gt; &lt;p&gt;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 &lt;italic&gt;S. cerevisiae&lt;/italic&gt; (3%), a single inoculum of &lt;italic&gt;R.&lt;/italic&gt; &lt;italic&gt;oligosporus&lt;/italic&gt; (3%), and mixed inoculum of 1.5% &lt;italic&gt;S. cerevisiae&lt;/italic&gt; and 1.5% &lt;italic&gt;R. oligosporus&lt;/italic&gt;. 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&lt;italic&gt;.&lt;/italic&gt; 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% &lt;italic&gt;R.&lt;/italic&gt; &lt;italic&gt;oligosporus&lt;/italic&gt; + 1.5% &lt;italic&gt;S. cerevisiae&lt;/italic&gt;, 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% &lt;italic&gt;R. oligosporus&lt;/italic&gt; + 1.5% &lt;italic&gt;S.&lt;/italic&gt; &lt;italic&gt;cerevisiae&lt;/italic&gt; 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 &lt;italic&gt;S. cerevisiae&lt;/italic&gt;.&lt;/p&gt; &lt;/abstract&gt;

Study of C/N ratio of organic materials and its application in the production of natural fertilizer (bokashi)

Bokashi is an organic fertilizer made from organic materials through fermentation process. A high quality bokashi should have C/N ratio between 10-20, which normally produced from a mix raw organic material with has C/N ratio of 30. However, many studies have shown a composition of raw organic material without a calculation of C/N ratio. Therefore, the objectives of this study were to gather the initial C/N ratio of various raw material from previous published studies, calculate the C/N ratio, and examine the descriptive characteristic (colour, aroma, and texture) of bokashi made from three selected C/N ratios of raw material (30, 70, and 110) and various length of fermentation (10, 17, and 24 days). This research combined literature reviews and laboratory experimental. For laboratory experimental, Complete Randomise Design (CRD) was applied. The result showed that all bokashi produced from raw material mixture with the C/N ratio up to 110 was still acceptable to be directly applied as a fertilizer. Bokashi produced with longer fermentation time had better texture but lower aroma and colour quality.

Analysis of chemical characteristics, flavonoids, and organoleptics on shallot skin (Allium cepa) kombucha

Shallots (Allium cepa) is an important aromatic plant, with a level of consumerity that is directly proportional to the increase in shallot skin waste. Whereas the skin of shallots contains flavonoids (quercetin) that are 3-5 times higher than the tubers. This research focuses on the use of shallot skin ingredients fermented by Symbiotic Culture of Bacteria and Yeast (SCOBY) into kombucha drinks. With the aim to explore the influence of long fermentation of shallot skin kombucha on the parameters of the chemical characteristics of pH and Total Titrable Acid (TTA); the presence of flavonoids; and organoleptic flavors, colors, aromas. The result is the length of fermentation affecting the decrease in the pH value, and had a very noticeable effect on the increase in the Total Titrable Acid value. Flavonoids were qualitatively tested by 3 reagents (10% NaOH, AlCl3 1%, H2SO4 judging by discoloration. At show all samples show positive results of flavonoid presence. The length of fermentation for organoleptic assessment has a significant effect on taste and aromas, but has no significant effect on the kombucha color. The recommendation for a good fermentation time with high acceptance is 8 days of fermentation.

The Effect of the Old Fermentation of Liquid Organic Fertilizer with Rice Waste on Nitrogen Content, Phosphorus, and Potassium With the Addition of Human Urine

One source of organic fertilizer that is abundantly available in the environment is urine from humans. Urine is believed to affect the quality of the soil as a plant growing media. In addition, fertilizers are processed from stale rice waste too widely used by farmers in increasing crop productivity. In general, this research was conducted to produce liquid organic fertilizer made from waste rice and human urine. In particular this research implemented to determine the length of fermentation of liquid organic fertilizer made from the best waste of rice and human urine based on chemical content analysis (nitrogen, phosphorus, and potassium) and look for the concentration of waste rice and urine humans are good for fertilization. The stage of this research methodology began by performing a liquid organic fertilizer formulation made from rice waste human urine is added and stored in a closed container for 4, 6, and 8 days then chemical analysis was carried out. The result show that the longer the fermentation of liquid organic fertilizer, the higher the content of N, P, and K produced. The 8-day fermentation time with a human urine concentration of 250 ml produced the best content with a nitrogen content of 3.17%, a phosphorus content of 2.68%, and a potassium content of 3.48%. Therefore, it is expected that the use of stale rice waste with the addition of human urine as a source of liquid organic fertilizer which is abundant in everyday life is easier to apply by the community and can contribute to entrepreneurship.

Quality Profiles of the Traditional Shrimp Paste of Lombok

Shrimp paste is very much needed in NTB culinary. Several Micro small and Medium Enterprises (MSMEs) in Lombok produce shrimp paste. This study aimed to determine the chemical and physical quality of shrimp paste produced by MSMEs on the island of Lombok. The method used in this study was an experimental method with a Randomized Block Design and a single factor experiment with sampling locations, namely Shrimp paste of Putri Nyale (Jerowaru), Jero Acan (Jerowaru), TelukJor (Jerowaru), Lakara Salwa (Pringgabaya), Udang Rebon (Lembar) and SasakMaiq (BatuLayar). Each treatment was repeated three times to obtain 21 experimental units. The data were analyzed by analysis of variance at a 5% significance level using Co-Stat software. Significant different data were further tested with HSD test. The results showed that the moisture content, pH, hardness (texture) and color (Hue o) of shrimp paste from all producers were significantly different. There was a tendency that the higher the moisture content, the lower the hardness value (shrimp texture). Shrimp paste of Sasaq Maiq has the highest hardness of 39631. 98 kg/cm2 with the lowest moisture content of 23.21 %. Shrimp paste of Putri Nyale has the lowest hardness with the highest moisture content of 37. 55 %. Moisture content of Lakara Salwa shrimp paste and SasakMaiq does not meet the quality standards of shrimp paste (SNI 01-2716.1-2009). The acidity level of shrimp paste produced by MSMEs in Lombok is significantly different with a range of 6.4 to 7.57 which is influenced by the length of fermentation applied. Based on Hue°, the Lakara Salwa shrimp paste produces a red color range due to the use of dyes and other shrimp paste has a yellow red color with the use of natural raw materials.

Edukasi Pengaruh pH Media dan Lama Fermentasi Terhadap Basil Nata de Coco

Nata is one of the organic food products that has a high fiber content. Nata is a product of fermentation by Acetobacter xylinum. The review that discusses the making of nata by analyzing the effect of the pH of the media and the duration of fermentation at the same time is still very limited. Thus, this review aims to discuss the effect of media pH and fermentation time on nata de coco bacilli. Paying attention to the factors that affect the growth of Acetobacter xylinum bacteria during the fermentation process needs to be done so that it can produce nata de coco with optimum thickness and weight and a chewy texture. These factors include the pH of the media and the length of fermentation. The ingredients for making nata de coco consist of coconut water, granulated sugar, ZA or Ammonium phosphate, and Acetobacter xylinum seeds. The method of implementing the activity which consists of counseling and practice of making nata de coco is able to increase the knowledge of residents, teachers, students (i) about nata de coco and coconut water which are potential natural plants (natural products), as well as skills (soft skills) in making nata de coco. The teachers, students(i) and residents admitted that they were greatly helped by this activity as a form of training that could be applied in their daily lives in entrepreneurship, even though it was a small scale.Keyword: nata de coco, media pH, fermentation time, education

Utilization Of Gambir Leaf Extract (Uncaria gambir Roxb) As A Chicken Meat Preservative

Gambier leaf extract is a latex extract from the leaves of the gambier plant and contains catechin compounds that act as antimicrobials. In order to increase the shelf life and minimize the use of synthetic chicken meat preservatives, this study was carried out with the aim of knowing the administration of gambir leaf extract (Uncaria gambir Roxb) as a chicken meat preservative. This study used a factorial 3 x 5 completely randomized design (CRD) with 3 replications. Factor I is various doses of gambir leaf extract, namely E1 (1% gambier leaf extract with aquadest solvent), E2 (1% gambier leaf extract with Castrol oil, tween and aquadest solvents), E3 (2% gambier leaf extract with Castrol oil solvent, tween and aquadest) and Factor II is the length of fermentation (1 day, 2 days, 3 days, 4 days and 5 days). Variables observed included air content (highest yield at concentration E2 = 77.56), Ph (highest yield at concentration E2 = 5.57), and total microbes (highest yield at concentration E = 7.73 CFU/g). The results showed that the dose of gambier leaf extract had no significant effect (P&gt;0.05) on the water content and pH of chicken meat, but had a very significant effect (P&lt;0.01) on the total microbial meat. Storage time had no significant effect (P&gt;0.05) on water content, pH and the number of microbes in chicken meat. There was no interaction between the dose of gambier leaf extract and storage time.

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.

Pengaruh lama fermentasi terhadap aktivitas antioksidan minuman fermentasi kombucha lengkuas merah (Alpinia purpurata)

Fermentation is one way to increase bioactive compounds in various food products. Kombucha is a beverage product from traditional fermentation which involves fermenting sugar dissolved in tea with symbiotic culture of bacteria and yeast (SCOBY). Kombucha is usually made from a tea solution and not many use spices to make kombucha. In this study, red galangal kombucha will be made. The method used was Completely Randomized Design (CRD) with a variation of fermentation time (0, 2, 4, 6, 8 10) days. Parameters to be analyzed are pH, total phenol, and antioxidant activity. The results obtained are that the length of fermentation affects pH, total phenolic and antioxidant activity of red galangal kombucha drink. The pH of the red galangal kombucha drink decreased along with the length of fermentation. The most optimal total phenolic and antioxidant activity obtained at 8 days of fermentation were 854.64±0.07 gGAE/ml and 89.75±0.06%.&#x0D;

Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time

Free radicals are one of the triggering factors for degenerative diseases. Free radical activity can be minimized or prevented in the presence of antioxidant compounds. The butterfly pea flower (Clitoria ternatea L.) has long been used as a traditional medicine to cure various diseases. Previous research has shown that the Butterfly pea flower has bioactive compounds, one of which is flavonoids, which act as antioxidants. Butterfly pea flower can be used as another substitute in making black tea-based kombucha drinks. Kombucha fermentation can increase the benefits of Butterfly pea flower with the presence of organic acids, minerals, and vitamins produced during the fermentation process. This study aims to determine the effect of fermentation time on chemical characteristics including pH, reducing sugar content, and antioxidant activity. Based on analysis of variance ANOVA showed that the length of time fermentation had a very significant effect (P&gt;0.01) on pH, reducing sugar content and antioxidant activity of black tea and Butterfly pea flower kombucha. The longer the fermentation time, the lower the pH and sugar content in the medium. Optimum antioxidant activity occurred on the 8th day of fermentation in the variation of treatment P3 (3:3) which was 89.74%. These results indicate that black tea kombucha and Butterfly pea flower are categorized as having high antioxidant activity at the interval of 68.45% to 89.74%.

The Lenght Effect of Fermentation on Alcohol Level of Arak (Ballo’) at Binamu Subdistrict of Jeneponto Regency

Arak is one traditional drink types that is included in the alcoholic beverage class. It is obtained from fermented foods containing sugar. One of alcohol type that is tested for levels is ethanol. This is a transparent liquid that easily evaporates and mixes with water. One of the factors that affect ethanol content is the lenght of fermentation. This research aimed to know the lenght effect of fermentation on alcohol level of arak (Ballo’) at Binamu subdistrict of Jeneponto regency with variety of time namely 0, 1, 3, 5 until 7 days. This research is expected to be recommended to community about the suggested length of fermentation. Method of research was experimental using sample of fresh ballo’ that had distinctive and sweet smell. The result of research indicated that the length variant of fermentation for 0 day was 5,52%, 1 day was 9,81%, 3 days were 19,66%, 5 days were 21,15 % and 7 days were 18,92%. The obtained level achieved quality standard based on National Agency of Drug and Food Control (BPOM) No. 14/2016 and according to result of statistical test obtained, the fermentation lenght has a very significant effect on the ethanol content produced.

Utilization of Eco-Enzymes from Fruit Skin Waste as Hand Sanitizer

Eco-enzyme is a multifunctional liquid produced from fermentation of waste or organic waste, brown sugar or granulated sugar, and water. Fermentation of eco-enzymes is carried out for ±3 months. The length of time fermentation affects color, aroma and pH. The resultingeco-enzyme liquid is dark brown and has a strong fresh sour aroma. Eco-enzymeliquid has an alcohol content and acetic acid. Alcohol and acetic acid are produced from the bacterial metabolic process that is naturally present in the rest of fruits and vegetables. Variations in the fermentation time of eco-enzymes used are 2.5 months and 3 months. Analysis conducted on eco-enzymes include pH tests and phytochemical screening tests. The pH value obtained in eco-eznyme 2.5 months is 3, while the pH value in eco-eznyme 3 months is 1.5. Eco-enzymes with a fermentation time of 3 months contain alkaloid compounds, flavonoids, saponins, and tannins. In this study Eco-eznyme was used as a hand sanitizer spray by diluting the eco-enzyme with aquadest. The dilution ratios used vary for each sample: 1:40, 2:40, 3:40, 4:40, 5:40. Analysis conducted on hand sanitizer spray include pH test, organoleptic test, and antibacterial activity test. Based on the results of the analysis, not all hand sanitizer samples meet SNI standards, the best samples obtained in hand sanitizer with an eco-enzyme fermentation time of 3 months and a dilution ratio of 5: 40. The results of the analysis showed that the value of pH 5, the level of aroma fondness in hand sanitizer 2.40, the favorite color level 2.46

Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short-set Yoghurt.

This study aimed to produce short set yoghurt with different stabilizers at different concentrations and determine the effects of the stabilizers and length of fermentation on the nutritional, microbiological, and sensory properties of short set yoghurt. Stabilized yoghurt samples were produced using 0%, 0.5%, and 1.0% concentrations of carboxyl methylcellulose (CMC), corn starch, and gum acacia with different fermentation periods (1–5 hr), respectively. Samples were analyzed for the proximate, physicochemical, microbial, and sensory properties using standard laboratory methods. Results showed that an increase in stabilizer concentration and fermentation time decreased the moisture content but increased the total solids, protein, fat, ash, sugars, pH level, and total titratable acidity. The viscosity of the yoghurt samples significantly (p < .05) increased with the addition of stabilizers (1.48 ± 0.03 cP to 275.57 ± 4.08 cP), with CMC having the highest increase (p < .05) and gum acacia the least. However, the lactic acid production reduced as the concentration of stabilizers increased but showed an increase with fermentation time. The total viable count (TVC) reduced significantly (p < .05) with an increase in the concentration of stabilizer and fermentation time. Hence, short set yoghurt samples containing CMC yielded highest protein (0.5%), fat (1.0%), and ash contents (1.0%). Yoghurt samples produced with a 1.0% concentration of gum acacia gave an optimum pH (0.5%), TTA, mouthfeel, appearance, flavor, and taste. In contrast, yoghurt produced with corn starch produced the most desirable overall acceptability, viscosity, total solids at 1.0%, and TVC (at 0.5%) concentration.

Produksi Etanol Berbahan Baku Molasses Melalui Proses Fermentasi Menggunakan Ragi Roti

&lt;table class="NormalTable"&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td width="200"&gt;&lt;span class="fontstyle0"&gt;One of the alternatives and renewable energy that is being developed is ethanol.&lt;br /&gt;Ethanol is better known as Gasohol. Molasses can make Gasohol through the&lt;br /&gt;synthesis of molasses fermentation using a yeast starter. This study aims to&lt;br /&gt;analyze how the effect of the addition of baker's yeast, the length of fermentation&lt;br /&gt;incubation time on the resulting alcohol content. In addition, the yield obtained&lt;br /&gt;from the highest amount of ethanol production in the molasses fermentation&lt;br /&gt;process. Ethanol production through fermentation synthesis using the help of&lt;br /&gt;microorganisms Saccharomyces cerevisiae. Based on the objective review, the&lt;br /&gt;variation used is the amount of baker's yeast, namely 0.1; 0.2; 0.3; 0.4; and 0.5%&lt;br /&gt;glucose levels. The fermentation times were 24, 48, 72, 96, and 120 hours (T =&lt;br /&gt;30?C and pH = 5). Based on these variations, the highest alcohol production&lt;br /&gt;was 11%, obtained by adding 0.2% of yeast to the glucose content in the solution.&lt;br /&gt;The incubation time is 72 hours. The yield obtained for the highest alcohol&lt;br /&gt;content is 4.48%&lt;/span&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;

Physicochemical characteristics of chicken egg whites by addition of red dragon fruit extract (Hylocereus Polyrhizus) at different fermentation times

Nutritious food is important for humans. Eggs are a highly nutritious food. However, eggs have a weakness, which is easily damaged. Natural damages, biological, chemical or damages caused by microorganisms. Damages can occur through the egg pores. Therefore, egg processing is very important to maintain egg quality, including fermented eggs. Egg whites processing using three LAB (Lactobacillus bulgaricus, Lactobacillus achidopillus and Streptococcus themophillus) with the addition of red dragon fruit (Hylocereus polyrhizus). Dragon fruit can be used by lactic acid bacteria as an energy source to live and grow well in products. The purpose of this study was to determine the effect of fermentation time and the addition of red dragon fruit on physicochemical characteristics. This study used a completely randomized design (CRD) with 5 treatments with 5 replications. The treatment in this study was fermentation time, namely 0 hours, 6 hours, 12 hours, 18 hours and 24 hours. The parameters measured were water content, lactic acid, and pH value in fermented egg whites with the addition of red dragon fruit. The results of this study explained that the duration of fermentation had a significant effect on the total acid, pH value, while the length of fermentation had no significant effect on water content. It was recommended that egg whites with the addition of red dragon fruit were fermented at 24 hours produced good physicochemical characteristics.

FRAKSI SERAT SILASE KULIT BUAH KAKAO DENGAN PENAMBAHAN LEVEL TEPUNG JAGUNG DAN LAMA FERMENTASI YANG BERBEDA

One alternative in reducing feed production costs is by utilizing the waste of cocoa pods (Theobroma cocoa L). This study aims to determine the cocoa fruit silage fraction by adding different levels of corn flour and fermentation time. The method used in this study is an experimental method with a completely randomized design (CRD) factorial pattern consisting of 2 factors with 3 replications namely Factor A = Level of Corn Flour, A1 = 0% without Corn Flour, A2 = 7% Corn Flour, A3 = 14% Corn Flour. Factor B = Length of fermentation, B1 = Fermentation 0 days, B2 = Fermentation 14 days, B3 = Storage 28 days. The results showed that the duration of fermentation had a significant effect(P&lt;0,05)on the content of NDF, ADF, cellulose, hemicellulose and lignin of cocoa peel. The conclusion of this study that the treatment of 14% corn flour and 28 days fermentation time is the best treatment because it can reduce NDF%, ADF% and Lignin% silage of cocoa pods