Indonesia Conference Directory

Corresponding Author
Vitta Rizky Permatasari

Institutions
(a) Dept of Agroindustrial Technology
Faculty of Agricultural Technology
Brawijaya University
Jl. Veteran, Malang 65145

(b) Surfactant and Bioenergy Research Center
Bogor Agricultural University
Jl. Pajajaran No.1 Bogor 16144

Abstract
Eucheuma cottoni is one of the most utilized marine commodities for carrageenan production. Carrageenan can be utilize for probiotics production. This study aimed to obtain bacterial growth media with the highest probiotic activity before and after drying. The study consisted of several stages, namely: pre-hydrolysis, hydrolysis with inactive enzymes, chemical and microbiological characterization, drying with spray drying, and BAL viability test. From the results of the study concluded that the untreated sample had the best results compared to filtering and precipitation samples. The untreated sample had reduced sugar content of 0.35%, total sugar 2.81%, pH 5.37, total acid 0.147%, and total LAB of 8.2x108 CFU/ml. After drying with spray drying, the BAL viability reduced to 9.7x106 CFU/ml.

Keywords
Probiotic, Eucheumma cottoni, hydrolysis

Topic
FOOD MICROBIOLOGY

Link: https://ifory.id/abstract/KaqtL23xrzNm

Corresponding Author
Suprayogi Suprayogi

Institutions
a, b, c Department of Agroindustrial Technology, Faculty of Agriculture Technology, University of Brawijaya, Indonesia
a* suprayogi99[at]ub.ac.id

Abstract
This research aimed at optimizing the combination of sugar addition (%w/v) and yeast concentration (%v/v) on alcohol fermentation stage in the production of red dragon fruit vinegar. In this study, 8%(w/v) was used as the lower limit and 12%(w/v) was used as the upper limit for sugar addition. While 0.2%(v/v) used as the lower limit and 0.8%(v/v) was used as the upper limit for yeast concentration. The results from alcohol fermentation process, in which the alcohol concentration ranged from 4 to 14%(v/v) was then used as the response and added to Response Surface Methodology (RSM) for obtaining the optimal solution. The results showed that the optimal solution for sugar addition was 12%(w/v) and yeast concentration was 0,8%(v/v) producing alcohol with concentration of 7.956%(v/v) and the accuracy of 94.51% based on RSM program. The characteristics of red dragon fruit vinegar from the optimal solution was as follows: final alcohol concentration of 1.12%(v/v); acetic acid concentration of 3.43%; pH of 3.5; total soluble solid (TSS) of 3.4ºBrix; IC50 of 20.2665 mg/ml; and diameter of inhibition zone (antimicrobial) of 0.67 cm, respectively. However, the acetic acid of red dragon fruit vinegar was still lower than that of the standard and other commercial vinegar products. Yet, utilization of subgrade red dragon fruit as vinegar was found to increase the antioxidant activity by 20.34%.

Keywords
Red Dragon Fruit, Vinegar, Fermentation, Sugar Addition, Yeast Concentration

Topic
FOOD MICROBIOLOGY

Link: https://ifory.id/abstract/RnXepEQrv8HY

Corresponding Author
AMAN SANTOSO

Institutions
(a) Department of Chemistry, Universitas Negeri Malang
Semarang Street 5 Malang 65145
Email: aman.santoso.fmipa[at]um.ac.id

Abstract
The characteristics of yogurt are influenced by the concentration of starter and incubation time in the manufacturing process. The purpose of the study was to determine the effect of variations in starter concentration and incubation time on the characteristics of yogurt. The study consisted of several stages, namely: Sample preparation (pasteurization of cows milk); Incubation of cows milk yogurt with variations in starter concentration and incubation time; Characterization of the physical and chemical properties of yogurt include organoleptic tests of color, aroma, taste and texture, pH and viscosity tests, and the chemical properties of yogurt including analysis of total acid levels and protein content. The results of analysis of variance for pH, viscosity, organoleptic tests (texture, aroma, taste and color), total acid levels and protein content showed that the variation in treatment carried out significantly affected the physical and chemical characteristics of the yogurt produced. The pH of yogurt produced ranged from 3,841-4,000, the total acid level and yogurt protein levels produced in this study ranged between 1.22-1.40% and 2.72-4.82%. The Mann-Whitney test results showed that the yogurt produced had a soft texture, a distinctive flavor, a rather acidic and colored white.

Keywords
starter; incubation time; characteristics; yogurt, cows milk

Topic
FOOD MICROBIOLOGY

Link: https://ifory.id/abstract/kpZNEjWHKLa2