Tyas Utami

Chemical characteristic of salt fermented meat inoculated with Pediococcus ssp

The research goal is knowing of the characteristict of salt fermented meat by Pediococcus ssp. There were microbiological, chemical, and off-flavor compound during fermentation. This study was conducted on research of influence of salt-meat fermentation inoculated used starter. They were included microbiological characteristics, and chemical characteristics. Microbiological characteristics observed were total bacteria, number of coliform groups, bacteria producing bioamine, and total lactic acid bacteria. The result showed that decreasing of coliform and bioamine producer bacteria, and total lactic acid bacteria decreased 3 log cycle. While the soluble protein increased of 7-8% and bioamine increased of 5-6 mg/100 g. And then Off-flavour compound, TVN and TMA increased of 36-20 mg/100g and 16-30 mg/100g, respectively. Conclusion of the research that Pedioccoccus ssp. influenced salt fermented meat.

Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono- and diacylglycerol

The objective of this research was to evaluate enzymatic glycerolysis–interesterification to synthesize structured lipids (SLs) containing high monoacylglycerol (MAG) and diacylglycerol (DAG) from a palm stearin–olein blend (PS–PO blend). The results showed that the optimum conditions for the solvent to fat ratio, glycerol to fat ratio, and enzyme concentration were 2:1 (v/w), 1.5:1, and 15% (w/w), respectively. The conversion rate of MAG and DAG decreased at a high glycerol to fat ratio, low solvent to fat ratio, and high enzyme concentration due to an increase in viscosity and low agitation effectiveness. The emulsion capacity and stability of the SLs were 60.19% and 96.80%, respectively. The hardness of the SLs increased about 3.1-fold. The MAG, DAG, and triacylglycerol conversion rates were 0.45, 0.48, and 1.02%/h, respectively. Thus, glycerolysis–interesterification of a PS–PO blend increased DAG and MAG concentrations and further improved the hardness, emulsion capacity, and emulsion stability of the SLs.

Effect of heat adaptation and pH adjustment on the survival of spray-dried Lactobacillus paracasei SNP2

Purpose The purpose of this paper is to study the effect of heat adaptation, pH adjustment, and the combination pretreatments to the resistance of Lactobacillus paracasei SNP2 in heat shock and spray drying. Design/methodology/approach Sub-lethal and lethal temperature range of L. paracasei SNP2 was determined by enumeration of cell survival after incubation at 37-55°C for 30 min. A certain temperature from sub-lethal range was selected for heat adaptation. Heat adaptation (H), pH adjustment (pH), and combination of pretreatments (pH-H) were applied prior to heat shock and spray drying. Findings The selected condition for heat adaptation and heat shock is 44°C, 30 min and 55°C, 15 min, respectively, based on the sub-lethal and lethal temperature range. By heat shock, cells in the whey-sucrose medium showed cell death of 2.05 log cycles, lower than cell death in the MRS medium of 4.84 log cycles. The pretreatments showed slight increase of heat resistance in cell grown in whey sucrose. The effect of H, pH, and pH-H pretreatments highly increase heat resistance of cell grown in MRS indicated by cell death of 4.27, 3.79, and 2.43 log cycles, respectively, which is much lower than control. The pretreatments showed no significant effect to L. paracasei SNP2 survival to spray drying. Originality/value This is the first study of L. paracasei SNP2 resistance to heat shock and spray drying. This paper also enriches information about application of whey sucrose as a growth medium and a heating medium.