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Articles by Nurliyani
Total Records ( 5 ) for Nurliyani
  Nurliyani and Eni Harmayani
  Background and Objective: Spoilage by microorganism contamination often occurs during cheese processing and ripening, while syneresis often occurs during curd formation. Liquid smoke is often known as an antimicrobial, whereas, glucomannan has water binding capacity. The purpose of this study was to determine the effect of liquid smoke and porang (Amorphophallus oncophyllus) glucomannan addition in cheese processing on viability of lactic acid bacteria, physico-chemical characteristics and antioxidant activity of goat milk cheese ripened with Lactobacillus rhamnosus. Materials and Methods: Goat milk for cheese making was divided into 4 groups: Control (without liquid smoke and glucomannan), milk added with liquid smoke, milk added with glucomannan and milk added with a combination of liquid smoke and glucomannan. These cheese were ripened for 30 days in a refrigerator. Results: Liquid smoke and glucomannan had no effect on total lactic acid bacteria (108-109 CFU g–1), acidity, pH, moisture, soluble protein, free fatty acid, total phenolic content and antioxidant activity of goat milk cheese. However, the texture of cheese treated with liquid smoke and/or glucomannan was softer (p<0.05) than the control cheese. After ripening, the acidity, moisture, soluble protein, free fatty acid (FFA), total phenolic and texture of cheese were increased significantly (p<0.05), whereas, the pH, moisture content and antioxidant activity were decreased significantly (p<0.5). Conclusion:Liquid smoke and glucomannan addition had no negative effect on viability of lactic acid bacteria, chemical characteristics and antioxidant activity, but may soften the texture of ripened goat milk cheese. After ripening, the phenolic content increased, but the antioxidant activity decreased. The ripened goat milk cheese with L. rhamnosus added with porang glucomannan has potential as a synbiotic cheese.
  Nurliyani , Eni Harmayani and Sunarti
  The microbiological quality, fatty acid and amino acid profiles were studied in kefir prepared from combination of goat and soy milk (100:0), (50:50) and (0:100). Total counts, total of lactic acid bacteria (LAB) and total yeast of kefir were counted with Standard Plate Count (SPC). Fatty acids composition was analyzed by gas chromatography (GC), whereas amino acids composition was analyzed by high performance liquid chromatography (HPLC). The results showed that there were no significant difference in total counts, LAB and yeast of all kefir. The acidity of kefir made from soy milk only was lower (p<0.05) than kefir made from goat milk or combination of goat and soy milk, whereas there were no significant difference in pH. Caproic (C6:0), heptadecanoic (C17:0), behenic (C22:0) and pentadecanoic (C15:1) acid of kefir made from 50% goat milk and 50% soy milk mixture (50:50) were lower (p<0.05) than goat milk kefir (100:0), but the oleic acid (C18:1) of kefir made from combination of 50:50 was higher (p<0.05) than 100:0. The amino acids composition of kefir made from goat milk only (100:0) and combination 50:50 was not significantly different. Therefore, this study suggests that soy milk can substitute 50% of goat milk to produce kefir without changing the microbiological quality, acidity, pH value, amino acids profile and even increase the oleic acid.
  Herly Evanuarini , Nurliyani , Indratiningsih and Pudji Hastuti
  Mayonnaise is oil in water (o/w) emulsion which contain vegetable oil, pasteurized egg yolk, acidulants and other substances. The aim of this study was to characterize of low fat mayonnaise stabilized by porang flour. The addition of hydrocolloids such as porang flour was used to develop low fat mayonnaise as substitute stabilizer alternative to oil. Emulsion of low fat mayonnaise were prepared using Rice Bran Oil, egg yolk, porang flour (0.1, 0.2 and 0.3%), water, vinegar, salt, sugar, white pepper and mustard. Physicochemical characteristics and droplet emulsion of mayonnaise was evaluated. The result showed that the addition of porang flour affects the characteristic and emulsion of low fat mayonnaise. These results have important information for production of reduced fat food emulsion.
  Nurliyani , Friska Aryuanti and Indratiningsih
  Mare milk possesses similar biophysical and biochemical characteristics to breast milk. Compared with cow and goat milk, mare milk also has higher lysozyme and lactoferrin, which affect its shelf life. This research was conducted to study the microbial, chemical and physical quality of fresh mare milk during 24 h storage at the room temperature. Milk sample which was taken from local mares in Yogyakarta stored in a sterile bottle and incubated at room temperature. Total count of bacteria, methylene blue reduction test (MBRT), acidity, pH, free fatty acid (FFA), alcohol test and clot on boiling (COB) test were assessed every 4 h within 24 h incubation. Protein, lactose, fat, ash, total solid contents and density assessment were carried out as complementary data. Although storing mare milk in room temperature for 24 h decreased the pH of milk, it did not affect its acidity and FFA. Mare milk showed positive reaction on alcohol and COB test after 24 h of storage. After being stored for 16 h, mare milk was still in a range of standard number of total bacteria and reduction time of mare milk still within the range of quality standard, which proven by its total bacteria number (1.4 x 106 cfu/ml) and MBRT (3.67 h). In conclusion, fresh mare milk has 16 h shelf life when stored at room temperature.
  Dina Tri Marya , Nurliyani , Widodo and Sunarti
  Objective: This study aimed to evaluate the microbiological and chemical characteristics and antioxidant activity of fermented milk produced by different starter combinations. Materials and Methods: Nine combinations of starter produced fermented dairy products using single-starter Lactic Acid Bacteria (LAB), a combination of starter LAB and a combination of starter LAB and yeast. The starter combinations were as follows: Lactobacillus plantarum Dad 13, L. plantarum Dad 13+Lactococcus lactis, L. plantarum Dad 13+Saccharomyces cerevisiae, L. plantarum Dad 13+Kluyveromyces marxianus, L. plantarum Dad 13+L. lactis+S. cerevisiae, L. plantarum Dad 13+L. lactis+K. marxianus, L. lactis, L. lactis+S. cerevisiae and L. lactis+K. marxianus. Total LAB and yeast were analyzed using the Total Plate Count (TPC) method. Chemical characteristics were identified by the values of pH, titratable acidity and ethanol contents. Antioxidant activities were determined by calculating the percentage of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging. Results: Present study showed that the combination of starters did not differ significantly across total LAB and yeast. However, there were significantly differences in pH, acidity, alcohol, β-carotene and antioxidant activity. The fermented milk obtained from L. plantarum Dad 13+L. lactis+K. marxianus had the lowest pH and the highest acidity and alcohol content. The combination L. plantarum Dad 13+L. lactis+S. cerevisiae produced the maximum β-carotene content and the combination of L. plantarum Dad 13+ L. lactis+S. cerevisiae had the best antioxidant activity. Conclusion: It is concluded that a combination of starter L. plantarum Dad 13, L. lactis and S. cerevisiae can be used to improve the chemical quality and antioxidant activity of fermented milk.
 
 
 
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