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Chandra Utami Wirawati
Dosen pada Program Studi Teknologi Pangan, Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Journal : Jurnal Penelitian Pertanian Terapan

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POTENSI SUSU KEDELAI ASAM (SOYGURT) KAYA BIOAKTIF PEPTIDA SEBAGAI ANTIMIKROBA Nirmagustina, Dwi Eva; Wirawati, Chandra Utami
Jurnal Penelitian Pertanian Terapan Vol 14, No 3 (2014)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v14i3.155

Abstract

The research objective was to get the starter type and the fermentation time to produce soygurt that have a high peptide bioactive that functions as an antimicrobial. The study was conducted in a complete randomized block design with two replicates. The first factor is the starter types, which consists of 3 levels, 2 market starter (cimory and king yogurt) and 1 mixed starter. The second factor is the fermentation times, which consists of 3 levels, 9 hours, 12 hours, and 15 hours. The data obtained were analyzed by analysis of variance to get various error estimators and tests of significance by Duncan's test further to determine whether there is a difference between treatments. Two market starter (cimory and king yogurt) and 1 mixed starter did not produce peptide bioactive compounds . It is suspected microbes contained in the market starter cimory (S.thermophilus and L.delbrueckii ssp . Bulgaricus ), the market starter king yogurt (L.bulgaricus) and mixed starter (S.thermophilus and L.bulgaricus) did not produce peptide bioactive compounds. The inhibition effect of the test bacteria (E. coli and S. aureus) occurs due to the production of lactic acid and hydrogen peroxide during the fermentation process . The greatest inhibition shown by soygurt of the market starter cimory with a reduced number of cells in both types of test bacteria (E. coli and S. aureus) at 6 and 5 log cycles . Mixed starter has the lowest pH and the highest total acid than the marker starter cimory and king yoghurt. The starter types and the fermentation times were no significant effect on total dissolved solids of soygurt. The levels protein of soygurt, respectively 1.38 %, 1.48 %, and 1.68 (cimory, king yogurt, and mixed starter), while the fat content of soygurt 1.04%, 1.28 %, and 1.58% (cimory, mixed starter, king yoghurt) Keyword: soygurt, peptide bioactive, antimicrobe
OPTIMALISASI PEMANFAATAN BUNGKIL INTI SAWIT, GAPLEK DAN ONGGOK MELALUI TEKNOLOGI FERMENTASI DENGAN KAPANG BERBEDA SEBAGAI BAHAN PAKAN AYAM PEDAGING Sukaryana, Yana; Nurhayati, Nurhayati; Wirawati, Chandra Utami
Jurnal Penelitian Pertanian Terapan Vol 13, No 2 (2013)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v13i2.169

Abstract

The study was conducted at the Laboratory of Department of Animal Husbandry and Animal Cage, Lampung State Polytechnic. Object of study was fermented a mixture of palm kernel cake (PKC) and cassava (C), and a mixture of palm kernel cake (PKC) cassava byproduct (CBP) then to broilers applied. Fermentation research designed using completely randomized design factorial 2x2x6. The first factor was type of mold (Trichoderma viride and Aspergillus niger), a mixture of both of the second factor (PKC versus C and PKC versus CBP), and the third factor of mixture balance (100% PKC : 0% C or CBP, 80% PKC : 20% C or CBP, 60% PKC : 40% C or CBP, 40% PKC : 60% C or CBP, 20% PKC : 80% C or CBP, serta 0% PKC : 100% C or CBP). The results was applied to the broiler, completely randomized design with a 4x4 factorial pattern, the first kind of fermented best for each type of mold and the mixture of substances, the second factor in the level of use of fermented feed, namely 0, 10, 20, and 30%. The results of fermentation balance best mix: a) Trichoderma viride + PKC(60%) + C(40%) b) Trichoderma viride + PKC(80%) + CBP(20%), c) Aspergillus niger + PKC(60 %) + C (40%), d) Aspergillus niger + PKC(80%) + CBP(20%). Application results in broilers, namely: a) the use of a mixture of fermented counterpart [Trichoderma viride + PKC(60%) + C(40%)] with a level of 10% resulted in body weight (1342,67g), feed conversion (1,79), carcass weight (989,00) is the best, b) the use a mixture of fermented counterpart [Trichoderma viride + PKC(80%) + CBP(20%)] with a level of 20% resulted in a body weight (1334.67 g), feed conversion ratio (1,80), carcass weight (989,00 g) is the best, c) the use of a mixture of fermented counterpart [Aspergillus niger + PKC(60%) + C(40%)] with a level of 10% resulted in body weight (1408,67 g), feed conversion ratio (1,71), carcass weight (952,00 g) is the best, d) the use of a mixture of fermented counterpart [Aspergillus niger + PKC(80%) + CBP(20%)] with a level of 10% resulted in body weight (1357,00 g), feed conversion (1,77), carcass weight (923,00) is the best. Keywords: Palm kernel cake, cassava byproduct, cassava, Trichoderma viride, Aspergillus niger.
Co-Authors D W Lukman, D W Dwi Desmiyeni Putri Dwi Eva Nirmagustina Nurhayati - Nurhayati Nurhayati Sudarwanto, M B Wientarsih, I Yana Sukaryana