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All Journal Jurnal Serambi Engineering Journal of Applied Technology
Mukhlishien Mukhlishien
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Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Engineering Environmental Science

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Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria Azwar Azwar; Hisbullah Hisbullah; Ahmad Irgi; Wari Julyadi; Adisalamun Adisalamun; Mukhlishien Mukhlishien; R. Nasrullah R. Nasrullah; Abubakar Abubakar; M.F. Zanil M.F. Zanil; J.M. Ali J.M. Ali
Jurnal Serambi Engineering Vol 7, No 1 (2022): Januari 2022
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v7i1.3715

Abstract

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.
Design of Control Loop Pairing in a UCT Bioreactor System Azwar Azwar; Hisbullah Hisbullah; Ahmad Irgi; Wari Julyadi; Adisalamun Adisalamun; Mukhlishien Mukhlishien; R. Nasrullah R. Nasrullah; Abubakar Abubakar; M.F. Zanil M.F. Zanil; J.M. Ali J.M. Ali
Jurnal Serambi Engineering Vol 7, No 1 (2022): Januari 2022
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v7i1.3715

Abstract

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.
Production of Single Cell Protein by Aspergillus niger Using a Mixture of Coffee Husk and Molasses as Substrate Syahiddin Dahlan Said; Muhammad Zaki; Nasrullah - RCL; Mukhlishien Mukhlishien; Maulida Maulida; Meysa Nadia Harahap; Mentarina Rizki
Journal of Applied Technology Vol 10, No 1 (2023)
Publisher : Journal of Applied Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.284 KB)

Abstract

Gayo is one of the districts in the province of Aceh, one of the largest Arabica coffee producers in Indonesia. So far, coffee husk produced from coffee fruit processing have not been used optimally, causing environmental problems. Efforts to utilize coffee husk as a substrate to produce single cell protein (SCP) can be considered, besides overcoming environmental problems, it will also produce alternative proteins to substitute traditional proteins. A study has been carried out to evaluate the potential of Gayo Arabica coffee husk as a substrate to produce SCP using solid state fermentation with Aspergillus niger as a bioconversion agent. The results showed that the C/N ratio and water content of the substrate were variables that greatly influenced protein production. The highest protein production was produced by substrate with a C/N ratio of 10 and a water content of 50% (w/w) with a fermentation time of 4 days. Increasing the level of molasses in the substrate mixture linearly increases protein production.Keywords: single cell protein, solid state fermentation, Aspergillus niger, coffee husk, molasses
Co-Authors abubakar abubakar Adisalamun Adisalamun Ahmad Irgi Azwar Azwar Hisbullah Hisbullah J.M. Ali J.M. Ali M.F. Zanil M.F. Zanil Maulida Maulida Mentarina Rizki Meysa Nadia Harahap Muhammad Zaki Nasrullah - RCL R. Nasrullah R. Nasrullah Syahiddin Dahlan Said Wari Julyadi