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BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidificati]

Jurnal Teknologi Dan Industri Pangan Vol 14, No 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidification Rate and Viability] An experimental was conducted in order to investigate the viability of bio-encapsulated probiotics Lactobacillus casei during yoghurt fermentation. Yoghurt fermentation was prepared on pasteurized 18% of skim milk medium and inoculated with 6% (v/v) of starters consisting of Lactobacillus bulgaricus. Streptococcus thermophillus and Lactobacillus casei with the proportion of 1:1:1 (v/v/v). Fermentation was conducted until the pH reached 4.5. Bioencapsulation was carried out through the formation of calcium-alginate bead gels with the addition of pollard or wheat flour. The results showed that bio-encapsulated probiotics took longer time (10 hours) to reach pH 4.5 as compared to non-bio-encapsulated  one (9 hoours). It also showed that bio-encapsulated probiotics with pollard resulted in a higher cell viabilyty after fermentation namely at 2.4 x 108 celss/g as compared to that encapsulated with wheat flour at 9.3 x 107 cells/g. Bio- encapsulation with pollard was able to maintain viability of prebiotics at 9.37 x 107 cells/g as compared to that of wheat flour and non filler encapsulation at 1.07 x 107 and 1.48 x 106 cells/g respectively. It was shown that alginate bio- encapsulation with addition of 2% (v/v) pollard or wheat flour can maintain probiotics viability up to 4 weeks. Keywords: bioencapsulation, probiotics viability, yoghurt fermentation

Production of Yoghurt Shiitake (Yoshitake) as a Dairy-Based Nutraceutical Food

Jurnal Teknologi Dan Industri Pangan Vol 15, No 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of this project was to produce shiitake-containing yoghurts as nutraceutical food. Preliminary analysis was conducted to measure nutrient contents of shiitake followed by evaluation of shiitake’s addition on the growth of yoghurt bacteria and probiotics. Yoghurt fermentation was conducted at 420C until pH reached 4.5. Culture starter used were Lactobacillus bulgaricus, Streptococcus thermophillus and Lactobacillus casei with proportion of 1:1:1. During fermentation, acidification rate, pH, titratable acidity, total of yoghurt bacteria, total of probiotics, and concentration of lentinan in the products were measured. The result showed that shiitake powder contains crude protein (22.35%), starch (16,66%), fat (11,56%), ash (7.73%), dry matter (87.57%), dietary fibre (33.35%) and unsoluble dietary fibre (5.45%). The result also showed that supplementation of 4% shiitake powder support the growth of probiotics L. casei and resulting in growth optimum at 1.26 x 109 cells/ml and 2.86 x 109 cells/ml after incubation of 6 and 10 hours respectively. Time needed to reach pH 4.5 of yoghurt supplemented with 4% shiitake powder was achieved after 7 hours of incubation as compared to 8 hours for the unsupplemented one. Total number of probiotics after fermentation of yoghurt with 4% shiitake was higher (7.16 x 109 cells/ml) as compared to the control at 5.3 x 109 cells/ml. Lentinan analysis in yoghurt showed that supplementation 4% of shiitake powder resulted in the highest lentinan accumulation at 22.8% compared with 2.3% for control and 2.9% for 2% shiitake supplementation. It can be concluded that yoghurt shiitake could be applied as nutrient food due to its high nutritious and lentinan content in the product. Key words : Yoghurt, shiitake, nutraceutical food

KUALITAS EGGURT KERING DENGAN BAHAN DASAR SUSU DAN BERBAGAI MACAM BIJI-BIJIAN

Buletin Peternakan Vol 35, No 2 (2011): Buletin Peternakan Vol. 35 (2) Juni 2011
Publisher : Fakultas Peternakan UGM

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Abstract

This study aimed to determine the chemical, sensory, and microbiological quality of eggurt that was mixed with various grains of sesame, green bean, and black soybean. The addition of grains starch was intended to improve thechemical and sensory quality, as well as to maintain the viability of lactic acid bacteria (LAB) during drying. Eggurt was prepared by fermented milk and albumen inoculated with 5% Lactobacillus bulgaricus and Streptococcusthermophillus (1:1) and incubated at 42°C to form a curd or the pH reached 4.5. Milk and albumen were pasteurized separately. Milk was pasteurized at temperature of 85°C for 30 minutes, while the albumen was pasteurized attemperature of 63°C for 5 minutes. Dried eggurt was produced by mixing of eggurt and blended grain with a ratio of 2:1, and then dried at 50oC for 16 hours. After dried, the eggurt products were then sampled for chemical, sensory andmicrobiological analysis. The results showed that eggurt mixed with sesame seeds had a highest score on texture (47.50), aceptability (43.06) and total lactic acid bacteria (5.67 log CFU/g) than eggurt mixed with black soybeans andgreen beans, while eggurt mixed with black soybean had a highest score (P<0.01) on acidity (43.85), fat (9.13%) and protein content (33.06%). There was no different effect between grain sources on degree of sweetness, lactoseconcentration, pH and acidity levels. It can be concluded that eggurt-sesame has the best sensory and microbiological quality, while the best chemical quality was obtained from eggurt-black soybeans.(Keywords: Quality, Dried eggurt, Milk, Sesame, Green beans, Black soybeans)

Dampak Kemacetan di Jalan Tol Brebes Timur

JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 5, No 1 (2018): MARET
Publisher : Sekolah Tinggi Manajemen Transportasi (STMT) Trisakti

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Abstract

The purpose of this research is to know the congestion on the street toll road users. The problem in this research is the congestion and its impact on the road users, and how the solution to the congestion on the Brexit toll during Lebaran holiday season 2016. Population The study was conducted at East Brebes toll gate where the researcher distributed questionnaires to 80 respondents by purposive sampling method. Data analysis techniques use validity and reliability, simple linear regression, correlation coefficient, determinant coefficient, and hypothesis test. The result showed that there was a positive influence between congestion (X) and road users (Y), road congestion variation due to other factors of 95.4% while the rest of 4.6% was determined by other factors. With the probability significance of 0.005 t table> t table, it is concluded that individually the variables of congestion can affect the variables of users of toll road.

IDENTIFIKASI LANSEKAP ELEMEN SOFTSCAPE DAN HARDSCAPE PADA TAMAN BALEKAMBANG SOLO

Sinektika Vol 13, No 2: Juli 2013
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Penelitian ini bertujuan untuk mengidentifikasi ketepatan pemilihan dan penataan lansekap pada Taman Balekambang, Solo. Studi difokuskan pada elemen softscape dan hardscape di taman yang mempunyai luas sekitar 9,8 hektar itu. Aspek yang dikaji meliputi fungsi dan perannya dalam kaitannya dengan RTH (Ruang Terbuka Hijau). Penelitian menggunakan paradigma rasionalistik, dengan metode deskriptif-komparatif, yaitu dengan membandingkan antara kondisi faktual dengan regulasi atau referensi yang berkaitan. Selain narasi, pembahasan juga disajikan dalam bentuk tabulasi dan grafis. Hasil penelitian menunjukkan bahwa elemen softscape di Taman Balekambang secara garis besar mampu memenuhi kategori RTH. Namun demikian, untuk elemenhardscapenya, Taman Balekambang belum memenuhi standar  kelengkapan yang dibutuhkan. Elemen softscape diketemukan kurang lebih 84 jenis tanaman, yang hampir semua sudah memenuhi syarat standar pemilihan tanaman. Keragaman karakter pohon ditemukan dalam bentuk tajuk indah (16,7%), semak berdaun indah (16,7%), pohon berbuah (35,7%), pohon beraroma (2,4%), pohon berbunga indah (5,6%), pohon berdaun indah (38,1%), peneduh (32,2%), perdu bunga indah (2,4%), rambat (2,4%) dan semak berbunga indah (5,6%). Selanjutnya, rekomendasi dari riset ini adalah pada upaya-upaya terkait pemeliharaan elemen softscape dan penyempurnaan elemen hardscape.

Jasa Pelayanan Bandara Halim Perdana Kusuma dan Bandara Husein Sastranegara

JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 3, No 1 (2016): JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK
Publisher : STMT Trisakti

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Abstract

The study entitled “Analysis Comparison of Satisfaction Passenger Against the Service Halim Perdana Kusuma Airport in Jakarta and Bandung Husein Sastranegara Airport in 2015” was conducted to determine and analyze the quality comparison service consisting of responsiveness, assurance, tangibles, empathy and reliability to consumer satisfaction on Hussein Airport Sastranegara and Halim Perdana Kusuma Airport. This study was conducted to determine and analyze the dominant service quality dimensions that influence satisfaction. The benefits of this research is to get a general idea about the services at Soekarno Hatta and Halim Perdana Kusuma Airport in Jakarta. To determine the level of satisfaction of passengers on each variable services at Bandung Husein Sastranegara Airport and Halim Perdana Kusuma Airport. Keywords : airport, satisfaction of passengers, service and performance

Production of Yoghurt Shiitake (Yoshitake) as a Dairy-Based Nutraceutical Food

Jurnal Teknologi dan Industri Pangan Vol 15, No 1 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (3528.708 KB)

Abstract

The objective of this project was to produce shiitake-containing yoghurts as nutraceutical food. Preliminary analysis was conducted to measure nutrient contents of shiitake followed by evaluation of shiitake’s addition on the growth of yoghurt bacteria and probiotics. Yoghurt fermentation was conducted at 420C until pH reached 4.5. Culture starter used were Lactobacillus bulgaricus, Streptococcus thermophillus and Lactobacillus casei with proportion of 1:1:1. During fermentation, acidification rate, pH, titratable acidity, total of yoghurt bacteria, total of probiotics, and concentration of lentinan in the products were measured. The result showed that shiitake powder contains crude protein (22.35%), starch (16,66%), fat (11,56%), ash (7.73%), dry matter (87.57%), dietary fibre (33.35%) and unsoluble dietary fibre (5.45%). The result also showed that supplementation of 4% shiitake powder support the growth of probiotics L. casei and resulting in growth optimum at 1.26 x 109 cells/ml and 2.86 x 109 cells/ml after incubation of 6 and 10 hours respectively. Time needed to reach pH 4.5 of yoghurt supplemented with 4% shiitake powder was achieved after 7 hours of incubation as compared to 8 hours for the unsupplemented one. Total number of probiotics after fermentation of yoghurt with 4% shiitake was higher (7.16 x 109 cells/ml) as compared to the control at 5.3 x 109 cells/ml. Lentinan analysis in yoghurt showed that supplementation 4% of shiitake powder resulted in the highest lentinan accumulation at 22.8% compared with 2.3% for control and 2.9% for 2% shiitake supplementation. It can be concluded that yoghurt shiitake could be applied as nutrient food due to its high nutritious and lentinan content in the product. Key words : Yoghurt, shiitake, nutraceutical food

BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidificati]

Jurnal Teknologi dan Industri Pangan Vol 14, No 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar

Abstract

BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidification Rate and Viability] An experimental was conducted in order to investigate the viability of bio-encapsulated probiotics Lactobacillus casei during yoghurt fermentation. Yoghurt fermentation was prepared on pasteurized 18% of skim milk medium and inoculated with 6% (v/v) of starters consisting of Lactobacillus bulgaricus. Streptococcus thermophillus and Lactobacillus casei with the proportion of 1:1:1 (v/v/v). Fermentation was conducted until the pH reached 4.5. Bioencapsulation was carried out through the formation of calcium-alginate bead gels with the addition of pollard or wheat flour. The results showed that bio-encapsulated probiotics took longer time (10 hours) to reach pH 4.5 as compared to non-bio-encapsulated  one (9 hoours). It also showed that bio-encapsulated probiotics with pollard resulted in a higher cell viabilyty after fermentation namely at 2.4 x 108 celss/g as compared to that encapsulated with wheat flour at 9.3 x 107 cells/g. Bio- encapsulation with pollard was able to maintain viability of prebiotics at 9.37 x 107 cells/g as compared to that of wheat flour and non filler encapsulation at 1.07 x 107 and 1.48 x 106 cells/g respectively. It was shown that alginate bio- encapsulation with addition of 2% (v/v) pollard or wheat flour can maintain probiotics viability up to 4 weeks. Keywords: bioencapsulation, probiotics viability, yoghurt fermentation

PELAYANAN BANDAR UDARA HALIM PERDANA KUSUMA DAN BANDAR UDARA HUSEIN SASTRANEGARA

JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 3, No 1 (2016): MARET
Publisher : Sekolah Tinggi Manajemen Transportasi (STMT) Trisakti

Show Abstract | Original Source | Check in Google Scholar | Full PDF (2530.002 KB)

Abstract

The study entitled “Analysis Comparison of Satisfaction Passenger Against the Service Halim Perdana Kusuma Airport in Jakarta and Bandung Husein Sastranegara Airport in 2015” was conducted to determine and analyze the quality comparison service consisting of responsiveness, assurance, tangibles, empathy and reliability to consumer satisfaction on Hussein Airport Sastranegara and Halim Perdana Kusuma Airport. This study was conducted to determine and analyze the dominant service quality dimensions that influence satisfaction. The benefits of this research is to get a general idea about the services at Soekarno Hatta and Halim Perdana Kusuma Airport in Jakarta. To determine the level of satisfaction of passengers on each variable services at Bandung Husein Sastranegara Airport and Halim Perdana Kusuma Airport.

KUALITAS EGGURT KERING DENGAN BAHAN DASAR SUSU DAN BERBAGAI MACAM BIJI-BIJIAN

Buletin Peternakan Vol 35, No 2 (2011): Buletin Peternakan Vol. 35 (2) Juni 2011
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

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Abstract

This study aimed to determine the chemical, sensory, and microbiological quality of eggurt that was mixed with various grains of sesame, green bean, and black soybean. The addition of grains starch was intended to improve thechemical and sensory quality, as well as to maintain the viability of lactic acid bacteria (LAB) during drying. Eggurt was prepared by fermented milk and albumen inoculated with 5% Lactobacillus bulgaricus and Streptococcusthermophillus (1:1) and incubated at 42°C to form a curd or the pH reached 4.5. Milk and albumen were pasteurized separately. Milk was pasteurized at temperature of 85°C for 30 minutes, while the albumen was pasteurized attemperature of 63°C for 5 minutes. Dried eggurt was produced by mixing of eggurt and blended grain with a ratio of 2:1, and then dried at 50oC for 16 hours. After dried, the eggurt products were then sampled for chemical, sensory andmicrobiological analysis. The results showed that eggurt mixed with sesame seeds had a highest score on texture (47.50), aceptability (43.06) and total lactic acid bacteria (5.67 log CFU/g) than eggurt mixed with black soybeans andgreen beans, while eggurt mixed with black soybean had a highest score (P<0.01) on acidity (43.85), fat (9.13%) and protein content (33.06%). There was no different effect between grain sources on degree of sweetness, lactoseconcentration, pH and acidity levels. It can be concluded that eggurt-sesame has the best sensory and microbiological quality, while the best chemical quality was obtained from eggurt-black soybeans.(Keywords: Quality, Dried eggurt, Milk, Sesame, Green beans, Black soybeans)