Garuda - Garba Rujukan Digital

PENAMBAHAN BAKTERI ASAM LAKTAT UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI: Addition of lactic acid bacteria to improve bread quality, safety, and shelf life Mutia Devi Ariyana; moegiratul amaro; Wiharyani Werdiningsih; Baiq Rien Handayani; Nazaruddin Nazaruddin; Sri Widyastuti
Pro Food Vol. 4 No. 2 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT The changes of people consumtion patterns demands a healthier bread product and tends to be organic food without use synthetic food additives that brings various consequences to health. This condition leads to the development of food additives which has effectiveness equivalent to synthetic food additive but safe for health especially if consumed long term. Lactic acid bacteria is a bacteria that hass been widely used in fermented food production process. Making bread using lactic acid bacteria begins with sourdough or acid dough consisting of flour and water fermented with lactic acid bacteria either derived from a particular natural contaminant from flour or from a starter culture containing one or more known lactic acid bacteria. Various product of actic acid bacteria metabolism such as lactic acid, acetic acid, exopollysaccharide and antimicrobial compounds such as bacteriocin make lactic acid bacteria application in baking process have to the potential to improve microbiological quality and bread shelf-life. This research aims to study the effect of lactic acid bacteria addition as a natural preservative in the baking process. The ability of lactic acid bacteria to evolve naturally from fermented flour and water promises the potential for easy sourdough preparation and can be used continuously as a natural preservative that will save production cost. The parameters to be determined include evaluation of lactic acid bacteria and yeast growth on dough and determination of moisture content as well as total bacteris, mold and E.coli an bread. Key words: bread, lactic acid bacteria, preservatives, shelf-life, food safety ABSTRAK Pergeseran pola konsumsi masyarakat menuntut adanya produk roti yang lebih sehat dan cenderung bersifat organik tanpa penggunaan Bahan Tambahan Makanan (BTM) sintetis yang membawa berbagai konsekuensi terhadap kesehatan. Kondisi ini mengarah pada berkembangnya pencarian BTM yang memiliki efektifitas yang setara dengan BTM sintetis namun aman bagi kesehatan terutama jika dikonsumsi jangka panjang. Bakteri Asam Laktat (BAL) merupakan golongan bakteri yang telah digunakan secara luas dalam proses produksi makanan fermentasi. Pembuatan roti menggunakan BAL diawali dengan sourdough atau adonan asam yang terdiri atas tepung dan air yang difermentasi dengan BAL baik yang berasal dari kontaminan alami tertentu dari tepung atau dari suatu kultur starter yang mengandung satu atau lebih BAL yang sudah diketahui jenisnya. Berbagai produk hasil metabolisme BAL seperti asam laktat, asam asetat, eksopolisakarida dan senyawa antimikroba seperti bakteriosin menjadikan aplikasi BAL pada proses pembuatan roti berpotensi meningkatkan kualitas mikrobiologis dan daya simpan roti. Penelitian ini secara khusus bertujuan untuk mempelajari pengaruh penambahan BAL sebagai pengawet alami dalam proses pembuatan roti. Kemampuan BAL untuk berkembang secara alami dari tepung dan air yang difermentasi menjanjikan potensi penyediaan sourdough yang mudah dibuat dan dapat digunakan secara kontinyu sebagai pengawet alami sehingga akan menghemat biaya produksi. Parameter yang akan ditentukan meliputi evaluasi pertumbuhan BAL dan yeast pada adonan dan penentuan kadar air serta total bakteri, kapang dan E. coli pada roti. Kata kunci: roti, bakteri asam laktat, pengawet, daya simpan, keamanan pangan.

PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus): The Effect of Lactobacillus plantarum Bacteria Starter Concentration on Some Quality of the Porang Flour (Amorphophallus oncophyllus) Ade Irma Juliana; moegiratul amaro; Nazaruddin Nazaruddin
Pro Food Vol. 6 No. 2 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v6i2.136

ABSTRACT This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis. Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

ANALISIS MUTU KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK TEMPE KEDELAI DENGAN PENAMBAHAN SARI BELIMBING WULUH (Averrhoa bilimbi) PADA PROSES PERENDAMAN KEDELAI: ANALYSIS OF CHEMICAL, MICROBIOLOGY AND ORGANOLEPTIC QUALITY OF SOYBEAN TEMPE WITH BILIMBI JUICE (Averrhoa bilimbi) ADDITION ON SOYBEAN SOAKING Aulia Islamiati Yusuf; Nazaruddin; Moegiratul Amaro
Pro Food Vol. 7 No. 2 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i2.225

ABSTRACT This study was aimed to analyze the chemical, microbiological and organoleptic quality of soybean tempe with bilimbi juice addition in the soy soaking process. The research method used experimental method with single factor Completely Randomized Design (CRD). Six soybean tempe were designed in various concentration of bilimbi juice addition by 0%, 12.5%, 25%, 37.5%, 50% and 62.5%. Each treatment was repeated in three times to obtain 18 experimental units. Moisture content, ash content, protein content, pH values, total mold as well as organoleptic scoring and hedonic (compactness, texture, smell, and color) of soybean tempe were determined in this study. The data were analyzed using Analysis of Variance with a real level of 5% using Costat software. If there is a significant difference, a further test was carried out with the Orthogonal Polynomial test for chemical and microbiological parameters, and Honest Significant Difference (HSD) for organoleptic parameters. The results showed that the addition of 25% bilimbi juice was the best treatment for soaking soybeans in the process of making soybean tempe with a pH value of 6.24, water content of 63.5262%, ash content of 1.1375%, protein content of 18.7258% and total mold log 3.27 CFU/g in accordance with the quality requirements of tempe based on SNI 3144: 2009 and organoleptics that can be accepted by panelists. ABSTRAK Penelitian ini bertujuan untuk menganalisis mutu kimia, mikrobiologi dan organoleptik tempe kedelai dengan penambahan sari belimbing wuluh pada proses perendaman kedelai. Metode penelitian yang digunakan adalah metode eksperimental dengan Rancangan Acak Lengkap (RAL) faktor tunggal yaitu penambahan sari belimbing wuluh pada proses perendaman kedelai sebesar 0%, 12,5%, 25%, 37,5%, 50% dan 62,5%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Parameter yang dianalisis pada penelitian ini adalah kadar air, kadar abu, kadar protein, pH, total kapang serta organoleptik skoring dan hedonik (kekompakkan, tekstur, aroma dan warna) dari tempe kedelai. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) dengan taraf nyata 5% dengan menggunakan software Costat. Apabila terdapat beda nyata, dilakukan uji lanjut dengan uji Polynomial Orthogonal untuk parameter kimia dan mikrobiologi, serta Beda Nyata Jujur (BNJ) untuk parameter organoleptik. Hasil penelitian menunjukkan bahwa penambahan 25% sari belimbing wuluh merupakan perlakuan terbaik untuk perendaman kedelai pada proses pembuatan tempe kedelai dengan nilai pH 6,24, kadar air 63,5262%, kadar abu 1,1375%, kadar protein 18,7258% dan jumlah total kapang log 3,27 CFU/g yang sesuai dengan persyaratan mutu tempe berdasarkan SNI 3144:2009 serta organoleptik yang dapat diterima oleh panelis.

PENGARUH KONSENTRASI STARTER SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) TERHADAP TOTAL MIKROBA, TOTAL KHAMIR DAN ORGANOLEPTIK KOMBUCHA SARI BUAH APEL: Effect of SCOBY (Symbiotic Culture of Bacteria and Yeast) Starter’s Concentration on Chemical, Microbiologycal and Organoleptic Properties of Apple Juice Kombuch Rosita; Dody Handito; Moegiratul Amaro
Pro Food Vol. 7 No. 2 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i2.226

ABSTRACT Apple juice kombucha was a fermented drink made from apple juice used a SCOBY (Symbiotic Culture of Bacteria and Yeast) starter that eight (8) days fermented time. This research aimed to determine the effect of SCOBY starter’s concentration on Total Plate Count (TPC), total yeast, total acid, antioxidant activity and organoleptic (color, aroma and taste) properties of apple juice kombucha. This study used a Completely Randomized Design (CRD) with concentration different of the SCOBY starter as the single factor i.e 2%, 4%, 6%, 8%, 10% and 12%, respectively, repeated in three (3) times resulting 18 experimental units. Co-Stat application with Analysis of Variance and Honestly Significant Difference (HSD) test was used to analyze the statistic. The results present that the concentration level of SCOBY starter had a significant effect on TPC, total yeast, total acid, antioxidant activity and organoleptic quality including taste (hedonic and scoring) and color (scoring). The acceptable treatment (“somewhat favored”) for apple juice kombucha from organoleptic test was the concentration of SCOBY starter 4% added. That treatment had Total Plate Count 6.32 CFU/mL, total yeast 8.25 CFU/mL, total acid 0.65%, antioxidant activity 36.75% with organoleptic color “slightly brown”, aroma “does not smell apple” and taste “slightly sweet”. ABSTRAK Kombucha sari apel merupakan minuman fermentasi dari sari apel menggunakan starter SCOBY (Symbiotic Culture of Bacteria and Yeast) dengan waktu fermentasi selama 8 hari. Jelaskan secara singkat alasan anda menggunakan / memilih SCOBY. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter SCOBY terhadap total mikroba, total khamir, total asam, aktivitas antioksidan dan organoleptik (warna, aroma dan rasa) kombucha sari apel. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni perbedaan konsentrasi starter SCOBY dengan perlakuan penambahan starter sebesar 2%, 4%, 6%, 8%, 10% dan 12% dengan tiga(3) kali ulangan sehingga menghasilkan 18 unit percobaan. Aplikasi Co-Stat dengan uji keragaman dan Uji Beda Nyata Jujur (BNJ) digunakan untuk menganalisa data. Hasil penelitian menunjukkan tingkat konsentrasi starter SCOBY memberikan pengaruh nyata terhadap Total Plate Count (TPC), total khamir, total asam, aktivitas antioksidan dan mutu organoleptik meliputi rasa (hedonik dan scoring) dan warna (scoring). Perlakuan kombucha sari apel dengan rasa yang dapat diterima (“agak disukai”) oleh panelis adalah perlakuan penambahan konsentrasi starter SCOBY sebanyak 4%. Perlakuan tersebut memiliki Total Plate Count 6,32 CFU/mL, total khamir 8,25 CFU/mL, total asam 0,65%, aktivitas antioksidan 36,75% dengan organoleptik warna “agak cokelat”, aroma “tidak beraroma apel” dan rasa “agak manis”.

Sosialisasi Personal Higiene pada Pedagang Ikan Panggang di Kawasan Wisata Kuliner Loang Baloq, Mataram Mutia Devi Ariyana; Nazaruddin Nazaruddin; Baiq Rien Handayani; Sri Widyastuti; Moegiratul Amaro
Jurnal SIAR ILMUWAN TANI Vol. 2 No. 1 (2021): Jurnal Siar Ilmuwan Tani
Publisher : Fakultas Pertanian Universitas Mataram

Loang Baloq is currently a culinary center for grilled fish that has development prospects to support regional tourism. However, the behavior and habits of the grilled fish sellers who do not pay attention to the personal hygiene aspects have resulted in the low quality of the grilled fish, especially from the microbiological aspect. The main problem of sellers as a target of this community service activity was the lack of their knowledge related to personal hygiene procedures and the risks from food safety perspective that can be caused if personal hygiene procedures were not applied in the processing of grilled fish. In this activity, several solutions were given to improve the quality and safety of grilled fish at Loang Baloq including education to the seller, a person who are directly involved in all production stages, about the importance of personal hygiene application, the risk of not applying personal hygiene, types of personal hygiene standart equipment for food processing and personal hygiene procedures, especially how to wash hands properly. Activities were carried out by lecture method, question and answer (FAQs) and direct practice. The reflection result showed that this activity improving the sellers knowledges including the meant of personal hygiene and the importance of applying personal hygiene in grilled fish processing, the types of personal hygiene standard equipment for food processors and how to use them, and helped the sellers practice how to wash their hands properly.

PENGARUH KONSENTRASI MADU TRIGONA TERHADAP MUTU YOGHURT UBI JALAR ORANGE (Ipomoea batatas L.): The Effect of Trigona Honey Concentration on the Quality of Orange Sweet Potato Yoghurt (Ipomoea batatas L.) Putri Putri Ningrum; Nazaruddin Nazaruddin; moegiratul amaro
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.275

This study aims to determine the effect of trigona honey concentration on the quality of orange sweet potato yogurt (Ipomoea batatas L.). The method used in this study was an experimental method with a single factor Completely Randomized Design (CRD), the addition of 6 treatments of trigona honey consisting of 0%, 2.5%, 5%, 7.5%, 10% and 12.5%. Parameters observed were total lactic acid bacteria (LAB), total lactic acid, pH value, viscosity, color, aroma, taste and texture. Observational data were analyzed by analysis of variance at 5% significance level using Co-Stat software version 6.311. If there a significant difference, a further test is carried out with the Honest Significant Difference (BNJ) follow-up test for microbiological, chemical, physical and organoleptic parameters. The results showed that the addition of trigona honey had significantly different effects on total lactic acid, degree of acidity (pH), total lactic acid bacteria (LAB), viscosity, and organoleptic properties of texture (scoring and hedonic), taste (scoring and hedonic) and aroma (scoring). Orange sweet potato yogurt with the addition of 10% trigona honey was the best treatment based on a total LAB value of 9.65 log CFU/mL, total lactic acid 0.83%, degree of acidity (pH) of 4.21, viscosity of 3373 cP and both of organoleptic scoring and hedonic had results that were acceptable by the panelists both on the parameters of aroma, taste, color and texture that were suitable.

PENGARUH LAMA STERILISASI TERHADAP MUTU SAYUR LEBUI KALENG: Effect Of Sterilization Time On Quality Of Pigeon Pea Soup Adella Putrinita; Baiq Rien Handayani; moegiratul amaro
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.280

Sayur lebui or pigeon pea soup is a traditional Lombok that has been used plastic as a packaging. Plastic packaging has a weakness in the presence of monomers and small molecules that will migrate into food, making the shelf life relatively low with high microbial contamination. One technology that can be used to overcome this is canning technology. The most important process in canning is the sterilization process. This study aims to determine the effect of sterilization time on the quality of canned lebui vegetables. The method used in this study was an experimental method carried out in the laboratory. The design used in this study was a randomized block design (RBD) with a single factor experiment, namely the duration of sterilization with 6 treatments, namely 0 minute, 3 minutes, 6 minutes, 9 minutes, 12 minutes, 15 minutes. Analyzed using ANOVA with a significant level of 5% using Co-stat software. The difference data was tested using Honestly Significant Differences (HSD) Test. The prolonged sterilization treatment of pigeon pea soup had a significant effect on the pH value, antioxidant activity, color, organoleptic parameters of texture, color and appearance, but had no significant effect on the organoleptic parameters of aroma and taste. Based on chemical, physical and organoleptic parameters, sterilization time of 9 minutes is recommended to produce the best pigeon pea soup with an antioxidant activity value of 86.05%, a pH value of 5.03, an oHue value of 45.27 (red) and hedonic organoleptic quality and a score that is still acceptable.

Pelatihan Pengolahan Roti Dengan Bahan Tambahan Makanan Aman Untuk Menghasilkan Roti Lokal Bermutu Moegiratul Amaro; Sri Widyastuti; Nazaruddin Nazaruddin; Baiq Rien Handayani; Mutia Devi Ariyana
Bakti Sekawan : Jurnal Pengabdian Masyarakat Vol 2 No 1 (2022): Juni
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Penemuan berbagai bahan tambahan untuk memperoleh roti dengan proses pengolahan lebih cepat, volume lebih besar, tekstur lebih halus dan daya simpan lebih lama terus dikembangkan. Akan tetapi penambahan bahan tambahan makanan (BTM) sintetis membawa berbagai konsekuensi kesehatan, terlebih bila penggunaannya tidak sesuai aturan. Meningkatnya kesadaran akan perlunya makanan yang sehat dan aman sesuai dengan kebutuhan maka semakin berkembangnya pencarian BTM yang aman termasuk pada proses pembuatan roti. Tingkat pengetahuan, sikap dan perilaku pengerajin dalam proses pengolahan bahan pangan dapat dipengaruhi oleh tingkat pendidikan, sosial dan ekonomi. Dalam hal ini, sebagian besar para pembuat roti di Mataram memiliki latar belakang pendidikan hanya sampai pada tingkatan Sekolah Dasar atau Sekolah Menengah Pertama sehingga akan mengakibatkan terbatasnya pengetahuan yang mendasari tentang pembuatan roti yang aman dan bebas dari bahan tambahan kimiawi. Sebagai upaya preventif penggunaan bahan tambahan makanan kimia yang berbahaya dan tidak halal dalam proses produksi roti perlu dilakukan suatu usaha untuk memberikan pelatihan, sosialisasi dan memberikan pengetahuan terkait dengan proses pengolahan roti mulai dari persiapan dan penyediaan bahan baku, penggunaan bahan utama dan bahan tambahan, tahapan pengolahan dan pasca pengolahan (pengemasan dan penyimpanan). Kegiatan ini dilakukan melalui kegiatan pelatihan pembuatan roti yang benar sesuai dengan standar sanitasi dan cara pengolahan pangan yang baik (CPPB). Hasil dari kegiatan ini adalah peserta mendapat pemahaman mengenai bahaya bahan tambahan sintesis dan pentingnya menggunakan bahan tambahan alami seperti karaginan sebagai bread improver serta kegiatan pelatihan ini dapat meningkatkan wawasan dan keterampilan peserta mengenai prosedur pengolahan roti yang dapat diterapkan dalam proses produksi roti sehingga dihasilkan roti lokal yang aman dan bermutu.

Title

Found 8 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 8 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 8 Documents
Search