scholarly journals Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Food Research ◽  
2018 ◽  
Vol 2 (4) ◽  
pp. 340-349 ◽  
Author(s):  
M. Hanis-Syazwani ◽  
I.F. Boarinwa ◽  
O. Lasekan ◽  
Kharidah Muhammad
Keyword(s):  
Physicochemical Properties ◽  
Rice Bran ◽  
Starter Culture ◽  
Physical Quality ◽  
Sourdough Bread

scholarly journals The Influence of Phytase Enzyme to Laying Performance and Quality of Egg Shell of Golden Arabian Chicken

2018 ◽  
Vol 68 ◽  
pp. 01022
Author(s):  
Eli Sahara ◽  
Feni Despedia ◽  
Raden Ayu Aminah
Keyword(s):  
Rice Bran ◽  
Egg Production ◽  
Optimal Dose ◽  
Optimal Level ◽  
Feed Consumption ◽  
Experimental Unit ◽  
Eggshell Thickness ◽  
Physical Quality ◽  
Laying Performance

Poultry has low ability to digest dietary fibre and to process phytate. Rice bran is intensively used in poultry ration although it contains little bit higher in fibre and phytate. The purpose of this study was to find out the optimal level of phytase the enzyme that could break down phytate in the ration of Golden Arabian chicken to increase performance and physical quality of the eggs. This study used 90 golden arabian chickens (Golden Brakel Kriel), approximately five months of age. Individual cage with a wire floor was equipped with a feed and drinking troughs. Experimental ration was with a mixture of corn, rice bran, commercial concentrate, and mineral mixture. Phytase was added at the level of: zerro, without phytase = P1; 100 FTU/ kg of ration; 200 FTU/kgof ration = P2; 300 FTU/kg of ration =P3; 400 FTU/ kg of ration = P4; and 500 FTU/kg of ration = P5. Experimental design that used in this study was Complete Randomized Design (CRD) with six treatments and five replications and three golden arabian chickens per experimental unit. Results showed that the addition of phytase in golden arabian chickens ration improved the hen day production (P <0.05) up to 71.43% and increased the physical quality, especially weight of eggshell significantly (P <0.05) up to 4.516 gram (phytase enzyme 300 FTU/kg) . In conclusion, that the level of the phytase of 300 FTU/kg of ration was the most optimal dose to increase the daily egg production and improve the physical quality. However, the addition of phytase did not affect to feed consumption, feed efficiency, eggshell thickness and eggshell thickness index.

scholarly journals Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

2018 ◽  
Vol 22 (2) ◽  
pp. 67-75 ◽  
Author(s):  
Helen Weldemichael ◽  
Shimelis Admassu ◽  
Melaku Alemu
Keyword(s):  
Response Surface Methodology ◽  
Physicochemical Properties ◽  
Response Surface ◽  
Fermentation Process ◽  
Sensory Quality ◽  
Starter Culture ◽  
Coefficient Of Determination ◽  
Categorical Variable ◽  
Fermentation Time

Abstract Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R2) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.

scholarly journals Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter

2019 ◽  
pp. 86-92
Author(s):  
Mirela Ilicic ◽  
Maja Bjekic ◽  
Spasenija Milanovic ◽  
Vladimir Vukic ◽  
Katarina Kanuric ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Starter Culture ◽  
Black Tea ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Fresh Cheese ◽  
Cheese Products

The quality of fresh cheese produced with the addition of traditional starter culture and kombucha inoculum have been investigated in this study. Fresh cheese was produced from milk with 3% fat content. The traditional starter culture FD-DVS XPL-1 (Chr. Hansen A/S, Denmark) and kombucha inoculum cultivated on black tea were applied for production two different fresh cheese samples. Physico-chemical and sensory characteristics of fresh cheese products were tested after production. The cheese yield of fresh cheese with traditional starter culture was higher compare to fresh cheese with kombucha inoculum. The obtained results showed significant differences in physicochemical properties and sensory characteristics between cheeses.

scholarly journals PENGARUH PENAMBAHAN DEDAK PADI DAN TEPUNG JAGUNG TERHADAP KUALITAS FISIK SILASE RUMPUT GAJAH (Pennisetum purpureumcv.Hawaii)

ZOOTEC ◽  
2015 ◽  
Vol 35 (1) ◽  
pp. 21
Author(s):  
Raldi M. Kojo ◽  
D. Rustandi ◽  
Y. R.L. Tulung ◽  
S. S. Malalantang
Keyword(s):  
Rice Bran ◽  
Pennisetum Purpureum ◽  
Elephant Grass ◽  
Corn Flour ◽  
Physical Quality ◽  
Research Results ◽  
Grass Silage ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT EFFECT OF THE ADDITION OF RICE BRAN AND CORN FLOUR ON THE PHYSICAL QUALITY OF ENSILAGE ELEPHANT GRASS (Pennisetum purpureumcv.Hawaii). The purpose of this research was to determine the effect of the addition of rice bran and corn flour on the physical quality of elephant grass (Pennisetum purpureum cv. Hawaii)silage.The present study used elephant grass (Pennisetum purpureum cv. Hawaii)in the ensilage process. Rice bran and corn flour were then added to the elephant grass in the ensilage processing. The present study used Completely Randomized Design with 7 treatments and 5 replications. The treatments were formulated as follow: R0 = elephant grass 100%; R1 = elephant grass + 8% rice bran; R2 = elephant grass + 12% rice bran; R3 = elephant grass + 8% corn flour; R4 = elephant grass + 12% corn flour; R5 = elephant grass + 4% rice bran + 4% corn flour; R6 = elephantgrass + 6% rice bran + 6% corn flour. The variables measured were physical quality of elephant grass silage, including:  texture, color, and aroma. The research results showed that the addition of rice bran and corn flour did not significantly affect (P>0,01) ensilage color and aroma, but significantly affect (P<0,01) the texture of the ensilage. It can be concluded that the addition of  8% rice bran gave the best result on theensilage textureof elephant grass (Pennisetum purpureum cv. Hawaii). Keywords : Elephant Grass, Ensilage, Rice Bran, Corn Flour, Physical Quality

scholarly journals Effect of forage Legetan (Synedrella nodiflora) fresh and hay on the physical quality of forage pellets

2022 ◽  
Vol 335 ◽  
pp. 00037
Author(s):  
Bambang Suwignyo ◽  
Rifqi Danang Subagya ◽  
Andriyani Astuti ◽  
Nafiatul Umami ◽  
Ali Agus
Keyword(s):  
Rice Bran ◽  
Raw Materials ◽  
Block Design ◽  
Raw Material ◽  
Duncan Multiple Range Test ◽  
Physical Quality ◽  
Significant Difference ◽  
Synedrella Nodiflora ◽  
Range Test

This study aimed to determine the effect of raw materials Legetan in the form of fresh and hay on the physical quality of pellets. Legetan (Synedrella nodiflora) was used as main ingredient, in the form of fresh and hay. The research method used a Randomized Completely Block Design (RCBD). Then, if there was a significant difference, it will be analyzed further using Duncan multiple range test (DMRT). The treatments consisted of P1 = 10% rice bran + 90% fresh Legetan; P2 = 20% rice bran + 80% fresh Legetan; P3 = 10% rice bran + 90% hay Legetan; P4 = 20% rice bran + 80% hay Legetan. The variables measured were rendement, color, texture, and price. The results showed that the utilization of Legetan forage as raw material, both hay and fresh with the proportions of rice bran either 10:90 or 20:80, had no significant effect on the physical quality of Legetan forage pellets. However, the higher the portions of Legetan forage in the forage pellets, the more affordable the pellet price will be.

scholarly journals Characterization of High-Ornithine-Producing Weissella koreensis DB1 Isolated from Kimchi and Its Application in Rice Bran Fermentation as a Starter Culture

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1545
Author(s):  
Mun So Yeong ◽  
Moon Song Hee ◽  
Chang Hae Choon
Keyword(s):  
Rice Bran ◽  
Starter Culture ◽  
Arginine Deiminase ◽  
Beneficial Effects ◽  
Viable Cells ◽  
Freeze Dried ◽  
Fermented Product ◽  
De Man

High-ornithine-producing Weissella koreensis DB1 were isolated from kimchi. Ornithine is produced from arginine via the intracellular arginine deiminase pathway in microorganisms; thus, high cell growth is important for producing ornithine in large quantities. In this study, excellent W. koreensis DB1 growth (A600: 5.15–5.39) was achieved in de Man, Rogosa, and Sharpe (MRS) medium supplemented with 1.0–3.0% arginine (pH 5.0) over 24–48 h at 30 °C, and the highest ornithine (15,059.65 mg/L) yield was obtained by culture in MRS containing 3.0% arginine for 48 h. W. koreensis DB1 was further investigated as a functional starter culture for rice bran fermentation. After 48 h of fermentation at 30 °C, the fermented rice bran was freeze-dried and ground. The prepared fermented rice bran contained 43,074.13 mg/kg of ornithine and 27,336.37 mg/kg of citrulline, which are used as healthcare supplements due to their beneficial effects. Furthermore, the organoleptic quality of the fermented rice bran was significantly improved, and the fermented product contained viable cells (8.65 log CFU/mL) and abundant dietary fiber. In addition, an investigation of its safety status showed that it has no harmful characteristics. These results indicate that the fermented rice bran product produced is a promising functional food candidate.

scholarly journals Sifat Fisik Wafer Berbahan Silase Limbah Sayur Kol dengan Jenis Kemasan dan Komposisi Konsentrat yang Berbeda

2021 ◽  
Vol 2 (1) ◽  
pp. 53-60
Author(s):  
Anwar Efendi Harahap ◽  
Triani Adelina ◽  
Arsyadi Ali ◽  
Dewi Ananda Mucra ◽  
Dini Ramadani
Keyword(s):  
Water Absorption ◽  
Rice Bran ◽  
Vegetable Waste ◽  
Noticeable Effect ◽  
Physical Quality ◽  
Substrate Composition ◽  
Randomized Design ◽  
Texture Density ◽  
Color Density

This research aims to know the physical quality of color, aroma, texture, density, and absorption of water and know the best type of packaging in wafers resulting from vegetable waste silage cabbage. This study used a Complete Randomized Design (RAL) factorial pattern (4×2) with 2 replication. Factor A consists of concentrate composition, A0=silage of cabbage waste 100% : A1= silage of cabbage waste 75% + 25% rice bran: A2 = silage of cabbage waste 50% + 50% rice bran : A3 = silage of cabbage waste 25% + 75% rice bran and factor B consists of B0 = Bag packaging type and B1=Plastic sack packaging type. Observed parameters include color, aroma, texture, density and water absorption. The results showed that there was interaction (P>0.01) between different types of packaging and substrate composition. No interaction (P>0.05) color, density, water absorption and texture. The composition factor of the substrate has a effect (P<0.01) on color, aroma and texture, but has no effect (P>0.05) on water density and absorption. Packaging type factors have a noticeable effect (P<0.01) on color and aroma, but have no  effect (P>0.05) on density, water absorption and texture. It can be concluded that the treatment that gives the best results is the substrate composition of 25% cabbage vegetable waste + 75% rice bran and the type of jute bag packaging for 14 days of storage can maintain the physical quality of the wafer resulting from the silage of cabbage vegetable waste

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

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