Ratmawati Malaka
Program Studi Teknologi Hasil Ternak Fakultas Peternakan Universitas Hasanuddin

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Mechanism of Gelatinization in Milk Product after Addition of the Passion Fruit Juice by Analysis of the Physicochemical and Microsructural Properties Malaka, Ratmawati; Hajrawati, .
JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Vol 2, No 3 (2013)
Publisher : Fakultas Peternakan Universitas Hasanuddin

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Abstract

The addition of certain fruit juices to milk products as a way to create new flavor has been known to also cause an interaction between the fruit juice and the components of the milk product. The mechanism of gelatinization in milk products as a result of adding the passion (Passiflora edulis Sims) fruit juice and by processing methods like heating and acidity will influence the final milk product. In this study, the mechanism of gelatinization is established through the observation of the products’s microstructure. This study was arranged factorially according to Completely Randomised Design. The first factor was passion fruit juice concentration (7.5% and 10%) and the second factor was ripening time (0, 1, 2 and 3 weeks). The variables observed were physical properties, which was done by the measurement of pH and lactic acid concentration. The changes in physical properties were monitored by observation of product microstructure by light microscopic with histopathological technique. The best cheese product was achieved with a passion fruit juice concentration of 10%. The product observed had a more compact microstructure at a ripening time of 3 weeks with pH of 4.29 and lactic acid percentage of 1.27.
ANTIBACTERIAL ACTIVITY OF FERMENTED WHEY BEVERAGE BY PRODUCTS FROM BUFFALO DANGKE Fatma, -; Malaka, Ratmawati; Hajrawati, -; Taufik, Muhammad
Proceeding Buffalo International Conference 2013
Publisher : Proceeding Buffalo International Conference

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Abstract

Whey derived from by-product processing dangke Buffalo has not been widely utilized in Enrekang. Nutrition components of whey allow to be processed into fermented beverage products. Lactobacillus acidophilus FNCC 0051 is one of the bacteria used for the manufacture of fermented beverage products. The addition of these bacteria can be generated of functional food products. This product can inhibit the growth of pathogenic bacteria (antibacterial). The objectives of the research were to evaluate the antibacterial activity of fermented whey beverage ingredient by-product from Buffalo dangke. The research was conducted according to completely randomized design with a factorial pattern of sucrose level respectively: 0, 9, 12 and 14% as first factors and duration of incubation (4, 8, and 12 hours, respectively) as second factor and 5 replications. Inoculated whey with L. acidophilus then tested with pathogen bacteria (S. aureus FNCC 0047 and E. coli FNCC 0091) to determine the inhibition zone as indicator of antibacterial activity. The results showed that whey fermentation using basic ingredients of buffalo dangke could inhibit the growth of S. aereus or E. coli. Inhibiton zone against pathogenic bacteria significantly enhanced as increasing level of sucrose or incubation time.