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Agus Slamet Djuniaji
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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VIABILITAS Lactobacillus rhamnosus SKG 34 DALAM BERBAGAI JENIS ENKAPSULAN DAN SUHU PENYAJIAN Adiel Kunti Permatasari; Komang Ayu Nocianitri; Agus Slamet Djuniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This research was conducted to determine the viability of Lactobacillus rhamnosus SKG 34 on various encapsulant and temperature. This research was divided into two steps. The first step, three kinds of encapsulant agent, i.e. maltodextrin, carrageenan, and alginate were used to microencapsulate Lactobacillus rhamnosus SKG 34. At this step, microcapsule yield, morphology, and viability of Lactobacillus rhamnosus SKG 34 was observed. Encapsulant with the highest population of Lactobacillus rhamnosus SKG 34 was extended into the second step. At the second step, microcapsule was treated with 7 variants of temperature, i.e. 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, and 75°C. Data obtained were shown and explained with descriptive method. The result of the research showed that encapsulant variety gave different effects on microcapsule yield, morphology and viability of Lactobacillus rhamnosus SKG 34. The highest population produced by maltodextrin (1,24 x 109 ± 0,33 cfu/gr). The highest viability obtained at 45°C (3,37 x 108 ± 0,14). Lactobacillus rhamnosus SKG 34 can survive at adequate amount to give functional effect to the body with maximum temperature 55°C (4,78 x 107 ± 0,31cfu/ml).
PENGARUH RASIO DAGING DAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK SELAI Anindya Putri Hardita; Ni Made Yusa; Agus Slamet Djuniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.582 KB)

Abstract

The aim of this research was to know effect the ratio of pulp and peel of a dragon fruit to the characteristic of jam, and determine the best the ratio made by those pulp and peel, in order to able to produce a good characteristic of jam. This research used Complete Random Design with the treatment comparison of pulp and peel of dragon fruit comprised of 5 (five) treatments, such as 90% pulp : 10% peel, 70% pulp : 30% peel, 50% pulp : 50% peel, 30% pulp : 70% peel, 10% pulp : 90% peel. All of treatments were repeated for 3 times to obtain 15 research units. Data were analyzed using analysis of variance and if an influences occurred among the treatments, the research would be continued to the Duncan’s test. Results of this research had showed that the comparison ratio of pulp and peel of dragon fruits gave influences to the water content, total sugar, total soluble solid, viscosity, pH balance, antioxidant capacity, color, flavor, texture and overall acceptance of a jam. The best ratio of pulp and peel of dragon fruits showed of percentage 30% pulp : 70% peel with 33,42% water content, 31,85% total sugar, 64,80%brix total soluble solids, 0,015% antioxidant capacity, viscosity  0,053 cm/second, 3,99 pH, aroma (normal), color, flavor, texture and overall acceptance (like).
Co-Authors Adiel Kunti Permatasari Anindya Putri Hardita KOMANG AYU NOCIANITRI Ni Made Yusa