Tag Archives: Fermentation

Effect of fermentation duration on the nutritional and antinutritional content of watermelon seeds and sensory properties of their ogiri products (Published)

The proximate composition and antinutrients of fermented watermelon seeds (24-120h (1-5 days)) as well as the sensory attributes of soup prepared with the condiment (ogiri), produced from the fermented watermelon seeds were determined using standard methods. Protein increased from 11.79% in the fresh sample to 13.77% (96h fermented watermelon seeds) while the ash increased from 4.95% to 5.75% in the same sample. The comparative assessment of the proximate composition of the watermelon ogiri and commercial ogiri (control) showed that the watermelon ogiri had higher protein and fat content, 13.77% and 15.40% respectively than the commercial ogiri (9.98% and 7.96% respectively).  The 96h fermented watermelon seeds had optimum increase in nutrients and was used as a condiment alongside with commercial ogiri from castor oil bean for oha soup preparation, both of which were subjected to sensory evaluation and they differed significantly (P<0.05). However, the control soup was most preferred by the panelists (7.68).

Keywords: Antinutrients, Fermentation, Ogiri, Sensory, Watermelon Seed

Lactic Acid Fermentation in Starfruit (Averrhoa Carambola) Juice By Lactobacillus Plantarum (Published)

Starfruit (Averrhoa carambola) is one of fruit that grow in Indonesia widely. People consume starfruit only by eat it directly and there is no other way to consume it despite eat it directly. It has many antioxidant that can be useful for human health. Probiotics are live microbial feed supplement that affects host by improve the balance of intestinal. Most of probiotics are lactic acid bacteria such as Lactobacillus plantarum. Probiotics can provide some health benefits such cholesterol reduction, enhanced function of gastrointestinal, lower the risk of colon cancer, and improved immune system.In this study, we successfully fermented a starfruit juice with lactic acid concentration 59025 ppm as yield 87,5%.

Keywords: Fermentation, Lactic Acid, Starfruit

Investigation of Saccharomyces Cerevisiae in Fermented Mulberry Juice (Review Completed - Accepted)

Mulberry is grown worldwide. Its leaves are used to feed the silkworms which in turn produce silk fiber. Sericulture is mostly practiced in China, India and Japan. In the rest of the world, mulberry is generally used as forage in animal production, or for other purposes. Besides using the leaves, mulberry bears sweet fruit. The full –bodied flavor of this fruit is a good balance of sweetness and tartness with nutrient elements of vital importance for human metabolism. If these fruits are industrially exploited for various commercially valuable products, mulberry can become an important crop throughout the world. Mulberries are good for health because of their vitamins, minerals and bioactive compounds. In addition, high carotene and organic acids content help to increase the body’s resistance. Mulberry can be used for making jam, jelly, pulp, fruit drink, fruit sauce, cake, fruit tea, fruit powder, fruit wine, food colorant, diabetes control agent and as ruminant livestock feed. In order to find the optimal conditions for the fermentation process, the juice was inoculated with Saccharomyces cerevisiae isolated from mulberry in various conditions. The results were as follows: inoculum volume 9 %v/v (inoculum concentration 107 yeast cells/mL), initial mulberry juice with 24oBx and pH 3.5, fermentation temperature 18÷20oC. Fermentation was carried out for 48h and the ethanol content of product was 5 %v/v.

Keywords: Ethanol, Fermentation, Mulberry Juice, Saccharomyces Cerevisiae

Cashew Apple Juice (Anacardium Occidentale L) Probiotic Fermented From Lactobacillus Acidophilus (Review Completed - Accepted)

The development of these probiotic beverages is important to diversify the market and to attend benefits to human health of large intestine. The aim of this study is using fruit juice from cashew apple as a substrate for the growth of Lactobacillus acidophilus. In order to create a new good probiotic beverages for human health and decrease environmental impurity from ripe cashew apples. The result showed that juice from ripe cashew apples after remove tannin and pasteurization at 90oC on 10 minutes and additional 11% (w/v) sucrose can be suitable substance for growing of Lactobacillus acidophilus.The optimum conditions of Lactobacillus acidophilus growth in cashew apple juice were: the initial pH 4.0-4.5 and 37oC temperature. Cell biomass of L. acidophilus after being fermented at 37oC/48 hours was greater (109 cfu/mL).

Keywords: Cashew Apple, Fermentation, Lactobacillus Acidophilus, Probiotic