The peel of mangosteen (Garcinia mangostana L.) constitutes a larger proportion of the fruit in comparison to its flesh. The peel extract product manufactured by nutraceutical industries does not require using the fruit flesh. To increase the shelf life and value of the product, the development of a mangosteen powder drink can be carried out. Therefore, this research aims to determine the characterization of initial raw materials and factors influencing consumer preferences for instant mangosteen powder drink to improve the acceptance of the product. The data collected were analyzed through descriptive statistics and the chi-square test. Furthermore, the chi-square test showed that demographic regions affected mangosteen fruit price, the level of preferences for the powder drink, consumption time, as well as feelings and interests of potential customers. The results of the Total Plate Count (TPC), Total Yeast and Mold Count (TYMC), and coliform microbiological test conducted on mangosteen purée raw materials met the quality requirements established by National Standardization Body (NSB) for fruit purées.
{"title":"Analysis of Consumer Preferences for Instant Mangosteen (Garcinia mangostana L.) Powder Drink in Bogor Regency and City","authors":"Fadhilah Nur'azizah, D. Hunaefi, T. Muhandri","doi":"10.22146/agritech.69865","DOIUrl":"https://doi.org/10.22146/agritech.69865","url":null,"abstract":"The peel of mangosteen (Garcinia mangostana L.) constitutes a larger proportion of the fruit in comparison to its flesh. The peel extract product manufactured by nutraceutical industries does not require using the fruit flesh. To increase the shelf life and value of the product, the development of a mangosteen powder drink can be carried out. Therefore, this research aims to determine the characterization of initial raw materials and factors influencing consumer preferences for instant mangosteen powder drink to improve the acceptance of the product. The data collected were analyzed through descriptive statistics and the chi-square test. Furthermore, the chi-square test showed that demographic regions affected mangosteen fruit price, the level of preferences for the powder drink, consumption time, as well as feelings and interests of potential customers. The results of the Total Plate Count (TPC), Total Yeast and Mold Count (TYMC), and coliform microbiological test conducted on mangosteen purée raw materials met the quality requirements established by National Standardization Body (NSB) for fruit purées.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"13 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87756336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
South Aceh Regency is the largest nutmeg-producing area in Aceh Province, Indonesia, but its potential for oil production has not been fully optimized. Nutmeg ( Myristica fragrans ) oil is one of the essential oil groups obtained from the distillation of the nutmeg plant, including its peel, mace, and seeds. One of the essential compounds found in nutmeg oil is trimyristin. Therefore, this research aimed to identify and determine the content of trimyristin in the oil, crystals, and residue of nutmeg seeds from South Aceh. It was carried out in stages wherein nutmeg oil distillation was performed by a simple distillation method. Trimyristin was separated from the oil using the reflux method and from the residue by the maceration method. The compound was obtained from the isolation of nutmeg oil using chloroform as a solvent. The oil was characterized based on SNI No. 06-2388 of 2006, then trimyristin was isolated and identified by Gas Chromatography-Mass Spectrophotometry (GC-MS). The results showed that the characterization of nutmeg oil did not fulfill the SNI . The color and smell tests were not in accordance with those of nutmeg oil, the specific gravity was 0.909, the refractive index was 1.63, and the solubility in alcohol was cloudy. Trimyristin of 11.23% was only found in the residue, but it was not detected in the oil and crystals.
{"title":"Identification of Trimyristine from Oil, Crystals, and Residue of Nutmeg (Myristica fragrans) in South Aceh (Indonesia) Using GC-MS","authors":"Bhayu Gita Bhermana, Sri Nengsih, Heri Hasmizal","doi":"10.22146/agritech.70430","DOIUrl":"https://doi.org/10.22146/agritech.70430","url":null,"abstract":"South Aceh Regency is the largest nutmeg-producing area in Aceh Province, Indonesia, but its potential for oil production has not been fully optimized. Nutmeg ( Myristica fragrans ) oil is one of the essential oil groups obtained from the distillation of the nutmeg plant, including its peel, mace, and seeds. One of the essential compounds found in nutmeg oil is trimyristin. Therefore, this research aimed to identify and determine the content of trimyristin in the oil, crystals, and residue of nutmeg seeds from South Aceh. It was carried out in stages wherein nutmeg oil distillation was performed by a simple distillation method. Trimyristin was separated from the oil using the reflux method and from the residue by the maceration method. The compound was obtained from the isolation of nutmeg oil using chloroform as a solvent. The oil was characterized based on SNI No. 06-2388 of 2006, then trimyristin was isolated and identified by Gas Chromatography-Mass Spectrophotometry (GC-MS). The results showed that the characterization of nutmeg oil did not fulfill the SNI . The color and smell tests were not in accordance with those of nutmeg oil, the specific gravity was 0.909, the refractive index was 1.63, and the solubility in alcohol was cloudy. Trimyristin of 11.23% was only found in the residue, but it was not detected in the oil and crystals.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"1 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91216378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Snack bar (SB) is an example of food product that can be produced to be functional food with the addition of white saffron. SB is manufactured by mixing of nuts, cereals, and fruits with binding agents addition. The aim of the study was to analyze the effect of the addition of white saffron (Curcuma mangga Val.) powder and Carboxymethyl Cellulose (CMC) on physicochemical and sensory properties of snack bar. The variation of formula used in this study are the ratio of mocaf and white saffron powder as much as 100:4; 100:8 and 100:12; and the concentration of CMC of 0.5; 1 and 1.5%. SB was analyzed with the analysis of physicochemical (texture, volume development, antioxidant activity, and proximate analysis), and hedonic test. SB with the addition of 12% white saffron powder and 1% CMC resulted the best physicochemical analysis and sensory properties with a texture value of 1,227.67 gf, development volume of 0%, antioxidant activity of 10.76% RSA, moisture content of 7.96%, ash of 1.64%, protein of 4.55%, fat of 11.93% and carbohydrate of 73.93%.
{"title":"Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose pada Snack Bar: Pengujian pada Sifat Fisikokimiawi dan Sensori","authors":"Pri Okla Ginting, Dwiyati Pujimulyani","doi":"10.22146/agritech.61648","DOIUrl":"https://doi.org/10.22146/agritech.61648","url":null,"abstract":"Snack bar (SB) is an example of food product that can be produced to be functional food with the addition of white saffron. SB is manufactured by mixing of nuts, cereals, and fruits with binding agents addition. The aim of the study was to analyze the effect of the addition of white saffron (Curcuma mangga Val.) powder and Carboxymethyl Cellulose (CMC) on physicochemical and sensory properties of snack bar. The variation of formula used in this study are the ratio of mocaf and white saffron powder as much as 100:4; 100:8 and 100:12; and the concentration of CMC of 0.5; 1 and 1.5%. SB was analyzed with the analysis of physicochemical (texture, volume development, antioxidant activity, and proximate analysis), and hedonic test. SB with the addition of 12% white saffron powder and 1% CMC resulted the best physicochemical analysis and sensory properties with a texture value of 1,227.67 gf, development volume of 0%, antioxidant activity of 10.76% RSA, moisture content of 7.96%, ash of 1.64%, protein of 4.55%, fat of 11.93% and carbohydrate of 73.93%.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"37 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82852883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Novita Herdiana, S. Susilawati, Dyah Koesoemawardani, Eka Rahayu
Penelitian ini bertujuan untuk menentukan formulasi terbaik tepung ubi jalar ungu dan tapioka terbaik untuk membentuk tekstur nugget ikan. Penelitian dilakukan melalui 2 tahapan yaitu proses pembuatan nugget dan pengujian nugget ikan lele dengan uji Texture Profil Analysis (TPA) menggunakan Texture analyzer meliputi Hardness, Springiness dan Cohesiveness dan pengujian susut masak produk. Nugget ikan lele dengan perbandingan terbaik kemudian dianalisa proksimat meliputi kadar air, kadar abu, kadar karbohidrat, lemak dan kadar protein. Metode yang digunakan Rancangan Acak Kelompok Lengkap
{"title":"Penambahan Tepung Ubi Jalar Ungu (Ipomea batatas L) dan Tapioka Sebagai Bahan Pengisi Pembentuk Tekstur Nugget Ikan Lele","authors":"Novita Herdiana, S. Susilawati, Dyah Koesoemawardani, Eka Rahayu","doi":"10.22146/agritech.69714","DOIUrl":"https://doi.org/10.22146/agritech.69714","url":null,"abstract":"Penelitian ini bertujuan untuk menentukan formulasi terbaik tepung ubi jalar ungu dan tapioka terbaik untuk membentuk tekstur nugget ikan. Penelitian dilakukan melalui 2 tahapan yaitu proses pembuatan nugget dan pengujian nugget ikan lele dengan uji Texture Profil Analysis (TPA) menggunakan Texture analyzer meliputi Hardness, Springiness dan Cohesiveness dan pengujian susut masak produk. Nugget ikan lele dengan perbandingan terbaik kemudian dianalisa proksimat meliputi kadar air, kadar abu, kadar karbohidrat, lemak dan kadar protein. Metode yang digunakan Rancangan Acak Kelompok Lengkap","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"39 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81109784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fauzia Adni Alita, D. Ismoyowati, Wagiman Kastawiyana
This study aimed to determine and analyze the effect of brand image, product, price perception, and preference on purchase decisions of takeaway coffee. The research analyzed variables that most influence purchase decisions of coffee drink takeaway in Yogyakarta and the effect of each independent variable. Data were collected using an online questionnaire from individuals who have purchased takeaway coffee drinks in Yogyakarta more than once. The sample size was 100 respondents, selected using non-probability sampling techniques with the purposive sampling method. The other process was analyzing data by employing a multiple regression approach. The results showed that brand image and product positively affected purchasing decisions with t-count values of 2.340 and 2.715 and significant levels of 0.008 and 0.006, respectively. Price perception reversely influences purchasing decisions, with a t-value of 1.626 and a significance level of 0.107. Preference positively affected purchasing decisions with a t-value of 5.605 and a significance level 0,000. Furthermore, brand image, product, price perception, and preference positively affected purchasing decisions, with an F value of 65.334 and a significance level 0.000. (6) The magnitude of brand image, product, price perception, and perception of takeaway coffee drinks on purchasing decisions (adjusted R 2 ) is 0.504. Considering these results, the regression equation obtained was Y = -0,177 + 0,293X1 + 0,273X2 + 0,320X3 + 5,550D1 + e.
{"title":"Analysis of Consumers' Perception on Purchase Decisions of Takeaway Coffee Drinks in Yogyakarta","authors":"Fauzia Adni Alita, D. Ismoyowati, Wagiman Kastawiyana","doi":"10.22146/agritech.55875","DOIUrl":"https://doi.org/10.22146/agritech.55875","url":null,"abstract":"This study aimed to determine and analyze the effect of brand image, product, price perception, and preference on purchase decisions of takeaway coffee. The research analyzed variables that most influence purchase decisions of coffee drink takeaway in Yogyakarta and the effect of each independent variable. Data were collected using an online questionnaire from individuals who have purchased takeaway coffee drinks in Yogyakarta more than once. The sample size was 100 respondents, selected using non-probability sampling techniques with the purposive sampling method. The other process was analyzing data by employing a multiple regression approach. The results showed that brand image and product positively affected purchasing decisions with t-count values of 2.340 and 2.715 and significant levels of 0.008 and 0.006, respectively. Price perception reversely influences purchasing decisions, with a t-value of 1.626 and a significance level of 0.107. Preference positively affected purchasing decisions with a t-value of 5.605 and a significance level 0,000. Furthermore, brand image, product, price perception, and preference positively affected purchasing decisions, with an F value of 65.334 and a significance level 0.000. (6) The magnitude of brand image, product, price perception, and perception of takeaway coffee drinks on purchasing decisions (adjusted R 2 ) is 0.504. Considering these results, the regression equation obtained was Y = -0,177 + 0,293X1 + 0,273X2 + 0,320X3 + 5,550D1 + e.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"49 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90992272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Glycerolysis-intertesterification of Palm Stearin and Nyamplung Oil Mixture in High Shear Continuous Stirred Tank Reactor","authors":"Bonifasius Rionaldo, R. Yanti, Chusnul Hidayat","doi":"10.22146/agritech.72640","DOIUrl":"https://doi.org/10.22146/agritech.72640","url":null,"abstract":",","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"2011 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86339174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Engagement of the community at Sambak Village in climate change adaptation and mitigation has been recognized with the ProKlim Award. Sambak is located in the transition zone of the Sumbing Volcano and Menorah Mountains, making it is prone to erosion, landslides, and drought. Therefore, this study focused on assessment the effectiveness of ProKlim activities in the context of landslide mitigation by using vegetative method. The identification of landslides distribution was carried out through a visual interpretation of aerial photographs followed by a field work which was employed to construct a landslide susceptibility map using the frequency ratio method. Landslide control identification was performed by involving community. The spatial pattern was determined by the nearest neighbor analysis method. The effectiveness analysis emphasized identifying landslide control points through tree planting activities in landslide-prone areas. This study showed that tree planting activities was not conducted in areas at risk of landslides. Based on the results, there were 42 landslides on the slopes of 15-25° and 8-15°, dry land agricultural cover, shrubs
{"title":"Keefektifan “ProKlim” dalam Pengendalian Longsor Secara Vegetatif di Kampung Iklim Desa Sambak, Kajoran, Magelang","authors":"Erny Wibawanti, Junun Sartohadi, Ngadisih Ngadisih, Anggri Setiawan, Djati Mardiatno","doi":"10.22146/agritech.72009","DOIUrl":"https://doi.org/10.22146/agritech.72009","url":null,"abstract":"Engagement of the community at Sambak Village in climate change adaptation and mitigation has been recognized with the ProKlim Award. Sambak is located in the transition zone of the Sumbing Volcano and Menorah Mountains, making it is prone to erosion, landslides, and drought. Therefore, this study focused on assessment the effectiveness of ProKlim activities in the context of landslide mitigation by using vegetative method. The identification of landslides distribution was carried out through a visual interpretation of aerial photographs followed by a field work which was employed to construct a landslide susceptibility map using the frequency ratio method. Landslide control identification was performed by involving community. The spatial pattern was determined by the nearest neighbor analysis method. The effectiveness analysis emphasized identifying landslide control points through tree planting activities in landslide-prone areas. This study showed that tree planting activities was not conducted in areas at risk of landslides. Based on the results, there were 42 landslides on the slopes of 15-25° and 8-15°, dry land agricultural cover, shrubs","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"1 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72913490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The seeds of Areca nut plants hold significant economic value, with a remarkable total production of 65,295.89 tons. However, the husk, constituting 50% to 75% of the fruit, are persistently discarded. This study aims to explore the conversion of Areca nut waste into liquid smoke with specific physical properties and chemical composition. It uses GC-MS to identify volatile chemicals in liquid smoke and carries out a distillation process using a glass column containing natural zeolite for purification. Furthermore, the pyrolysis method is employed at a varying temperature of 150 °C, 250 °C, 350 °C, and 450 °C for 3 hours to process the waste into liquid smoke. The study determines the chemical composition of total acid, phenol, and carbonyl, which range from 1.34% to 3.09%, 0.37% to 0.42%, and 6.84% to 7.46%, respectively. The physical properties of crude liquid smoke in terms of yield range from 16.93% to 31.49%, while the color brightness varies from 25.02 to 57.46. The result shows that liquid smoke comprises 13 acidic, 20 carbonyl, and 6 phenolic compounds, contributing to the aroma. In addition, temperature of the pyrolysis process affects the formation of liquid smoke and the corresponding compounds contained in Areca husk.
{"title":"Identification and Composition of Volatile Compounds in Liquid Smoke Derived from Betara Variety of Areca catechu Husk","authors":"Kamalia Muliyanti, Chusnul Hidayat, Supriyadi Supriyadi","doi":"10.22146/agritech.63605","DOIUrl":"https://doi.org/10.22146/agritech.63605","url":null,"abstract":"The seeds of Areca nut plants hold significant economic value, with a remarkable total production of 65,295.89 tons. However, the husk, constituting 50% to 75% of the fruit, are persistently discarded. This study aims to explore the conversion of Areca nut waste into liquid smoke with specific physical properties and chemical composition. It uses GC-MS to identify volatile chemicals in liquid smoke and carries out a distillation process using a glass column containing natural zeolite for purification. Furthermore, the pyrolysis method is employed at a varying temperature of 150 °C, 250 °C, 350 °C, and 450 °C for 3 hours to process the waste into liquid smoke. The study determines the chemical composition of total acid, phenol, and carbonyl, which range from 1.34% to 3.09%, 0.37% to 0.42%, and 6.84% to 7.46%, respectively. The physical properties of crude liquid smoke in terms of yield range from 16.93% to 31.49%, while the color brightness varies from 25.02 to 57.46. The result shows that liquid smoke comprises 13 acidic, 20 carbonyl, and 6 phenolic compounds, contributing to the aroma. In addition, temperature of the pyrolysis process affects the formation of liquid smoke and the corresponding compounds contained in Areca husk.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"67 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87007093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hasnelly Hasnelly, W. Cahyadi, Peggie Haly Al-Fatihah
This study investigates the challenges associated with making cookies using wheat flour as the primary raw material. Due to the difficulty in cultivating wheat seeds in the region, alternative sources of flour, such as sorghum, breadfruit, and peanuts, need to be explored to diversify the food supply. Therefore, this study aims to assess the level of the desired characteristics achieved from the composite of sorghum, breadfruit, and peanut flour cookies using the Design-Expert program and the D-optimal Mixture method. To evaluate the responses, chemical, organoleptic, and physical properties are examined, including water content, protein content, fat content, carbohydrate content, color, aroma, texture, taste, and hardness. Furthermore, the optimal formula, generated by the program, contains 23.298% sorghum, 7.869% breadfruit, and 18.843% peanut flour, with an accuracy value of 0.653. The results show that the optimal formula for cookies based on the composite flour has the desired characteristics and complies with the SNI standards 2973-1992 and 2973-2011.
{"title":"Optimization of Cookies Formulation Based on Composite Flour of Sorghum (Sorghum bicolor L), Breadfruit (Artocarpus communis), and Peanut (Arachis hypogaea L.)","authors":"Hasnelly Hasnelly, W. Cahyadi, Peggie Haly Al-Fatihah","doi":"10.22146/agritech.73467","DOIUrl":"https://doi.org/10.22146/agritech.73467","url":null,"abstract":"This study investigates the challenges associated with making cookies using wheat flour as the primary raw material. Due to the difficulty in cultivating wheat seeds in the region, alternative sources of flour, such as sorghum, breadfruit, and peanuts, need to be explored to diversify the food supply. Therefore, this study aims to assess the level of the desired characteristics achieved from the composite of sorghum, breadfruit, and peanut flour cookies using the Design-Expert program and the D-optimal Mixture method. To evaluate the responses, chemical, organoleptic, and physical properties are examined, including water content, protein content, fat content, carbohydrate content, color, aroma, texture, taste, and hardness. Furthermore, the optimal formula, generated by the program, contains 23.298% sorghum, 7.869% breadfruit, and 18.843% peanut flour, with an accuracy value of 0.653. The results show that the optimal formula for cookies based on the composite flour has the desired characteristics and complies with the SNI standards 2973-1992 and 2973-2011.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"449 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83365461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fajarika Alimahana, I. Kartika, Anisa Wahyu Utami, M. N. Cahyanto, T. Utami
Jack bean is one of the under-utilized legumes that has not been widely explored. One of the possible applications is to ferment jack bean milk by lactic acid bacteria for fermented milk production. However, the type of carbohydrates in jack bean milk differs from cow milk’s constituent, which can affect cell growth and metabolism activities. Therefore, it is necessary to examine the ability of lactic acid bacteria to grow and produce acid in jack bean milk, as well as the effect of sucrose and skim milk addition on the fermentation performance. Lactobacillus plantarum WGK4 and Lactobacillus paracasei WGK5 isolated from water soaking of red lima bean were used as starter cultures. Each was inoculated into jack bean milk, with or without adding sucrose and skim milk and incubated at 37 °C for 24 h. Cell amount, titratable acidity, and pH were monitored before and after fermentation, then sensory characteristics were evaluated descriptively. The two isolates could grow in jack bean milk and produce acid. The addition of 2% sucrose or 2% skim milk significantly increased acid production. Sucrose reduced the pH of fermented jack bean to 3.7–4.0, while skim milk slightly elevated the pH to 4.14-4.30. The addition of 8% sucrose and 4% skim milk showed cell account, titratable acidity, and pH in the fermented milk to be 9.10 log CFU/mL, 1.19-1.26, and 4.14-4.30, respectively. After storage at 4 °C for 14 days, cell viability was relatively at the same level, but the pH decreased slightly.
{"title":"Fermentasi Sari Koro Pedang Putih (Canavalia ensiformis (L.) DC.) dengan Penambahan Sukrosa dan Susu Skim","authors":"Fajarika Alimahana, I. Kartika, Anisa Wahyu Utami, M. N. Cahyanto, T. Utami","doi":"10.22146/agritech.62345","DOIUrl":"https://doi.org/10.22146/agritech.62345","url":null,"abstract":"Jack bean is one of the under-utilized legumes that has not been widely explored. One of the possible applications is to ferment jack bean milk by lactic acid bacteria for fermented milk production. However, the type of carbohydrates in jack bean milk differs from cow milk’s constituent, which can affect cell growth and metabolism activities. Therefore, it is necessary to examine the ability of lactic acid bacteria to grow and produce acid in jack bean milk, as well as the effect of sucrose and skim milk addition on the fermentation performance. Lactobacillus plantarum WGK4 and Lactobacillus paracasei WGK5 isolated from water soaking of red lima bean were used as starter cultures. Each was inoculated into jack bean milk, with or without adding sucrose and skim milk and incubated at 37 °C for 24 h. Cell amount, titratable acidity, and pH were monitored before and after fermentation, then sensory characteristics were evaluated descriptively. The two isolates could grow in jack bean milk and produce acid. The addition of 2% sucrose or 2% skim milk significantly increased acid production. Sucrose reduced the pH of fermented jack bean to 3.7–4.0, while skim milk slightly elevated the pH to 4.14-4.30. The addition of 8% sucrose and 4% skim milk showed cell account, titratable acidity, and pH in the fermented milk to be 9.10 log CFU/mL, 1.19-1.26, and 4.14-4.30, respectively. After storage at 4 °C for 14 days, cell viability was relatively at the same level, but the pH decreased slightly.","PeriodicalId":7563,"journal":{"name":"agriTECH","volume":"21 1","pages":""},"PeriodicalIF":0.1,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81968638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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