Imam Thohari

Physichochemical Properties of Kefir Drink Using Modified Porang Flour (Amorphophallus oncophyllus) During Storage Period

The purpose of this research was to compare physicochemical characteristics of goat milk kefir drink produced by using porang flour and modified porang flour throughout 21 days storage period. Goat milk kefir drink weretaken at 1, 7, 15 and 21 day of storage period, analysed for microstructure, particle size and ethanol content. Analyses of microstructure using confocal laser scaning microscopy (CLSM), particle size using particle size analyser,ethanol content usinggas chromatography (GC).There were significant differences considering the microstructure, particle size and ethanol content of goat milk kefir drink using modified porang flour during storage period.Lower ethanol content was observed in goat milk kefir drink with porang flour and modified porang flour as compared to control sample (no porang flour added) addition, lower ethanol in sample resulted from lower metabolism activity of microbial under lower water activity condition effect of glucomannan in porang flour. Goat milk kefir drink with modified porang flour addition produced lower particle diameter than control and porang flour treatment, it may due to the disruption of milk protein aggregate by modified porang flour. Confocal microscopy showed at modified porang flour treatment shows more homogenous protein milk aggregate.It can be concluded that modified porang flour produced lower ethanol content and particle diameter of goat milk kefir drink and more homogenous protein milk aggregate. Current Research in Nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 288-299 CONTACT Abdul Manab manabub2@yahoo.com Post Graduate Program, Animal Husbandry Faculty, Brawijaya University, Malang, East Java, 65145, Indonesia.

The Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids

The purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment with a complete randomized design, 5 treatments and 4 replication. The treatment were P 0 (control), P 1 (5% addition of boiled of bay leaf liquid), P 2 (10% addition of boiled of bay leaf liquid), P 3 (15% addition of boiled of bay leaf liquid), P 4 (20% addition of boiled of bay leaf liquid). The research results showed that boiled of bay leaf liquid gave a significant different result in increasing the content of total phenols and flavonoid as for the egg yolk protein give effect not different real. 20% addition of boiled of bay leaf liquid was the best treatment reviewed from egg yolk protein 17.88±1.70 phenol total 0.064±0.003 and flavonoids 92.62±1.92 suggestion from this research was salted egg added boiled of bay leaf liquid with higher concentration to know the physical quality of salted eggs.

Manufacture of Goat Milk Dadih Incubated using Variety of Bambooes

The objective of this research was to determine the best bamboo that can be used in the manufacture of dadih among apus, ori, betung and black bamboo based on acidity, protein content, pH and total of microorganisms of goat milk dadih. The materials used in this research was the dadih made from ingredients such as goat milk, banana leaf and bamboo. The methods used in this study was experiment with 4 treatments and 4 replications the data were analyzed by ANOVA, if there were a significantly different continued by Duncans multiple range test. The result showed that the kind of bamboo gave highly significant different effect (p<0,01) on acidity, protein content, pH and total of microorganisms. According to the value of acidity, protein content, pH and total of microorganisms, it can concluded that the use of bamboo ori gave the best result in performance of dadih that the average of acidity was 0.37 ± 0.02%; protein content was 4.82 ± 0.13%; pH was 6.47 ± 0.05 and total of microorganisms was 6.298 ± 0.62072 Log cfu/mL.