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Articles by Sri Melia
Total Records ( 6 ) for Sri Melia
  Deni Novia , Sri Melia and Indri Juliyarsi
  Salted eggs in the manufacturing process can be fortified mineral content by utilizing the salting medium containing essential minerals, especially from wood ash and rice husk ash synthetically by a diffusion process. The purpose of this research was different and amounts ash in the process of salting effect on the mineral raw salted egg. This study used a randomized block design with a 2x3 factorial with 3 replications, where the factor A was a type of ash: Husk and wood ash while the B factor was the addition of different amounts of ash that was 1 part, 2 parts and 3 parts. Observations were made on raw salted eggs to albumen (white) pH, ash content, NaCl, P, Ca, Mg and K. Based on the results of the study there was an interaction ash type and ash amount differently to albumen pH, ash content and NaCl, an effect on the type of ash to Ca, Mg and K, affects the ash amount on the Mg content and no real influence on the P content. Utilization of wood ash in salting solution the produce raw salted eggs with a much higher mineral content from of husk ash. The best treatment was the use of wood ash as much as 1 part has been effective in maintaining the albumen pH, salted egg was sintered and minerals that have been optimal.
  Deni Novia , Sri Melia and Indri Juliyarsi
  Background and Objective: Salted eggs are famous for their salty flavour and high NaCl content. The salty taste originates from the salt and ash that are used as a salting medium which will affect the taste and acceptance of salted eggs. The purpose of this research was to evaluate the coating optimization using various ash and salt amounts to vary the mineral content and sensory value of the salted eggs. Materials and Methods: This study used a randomized block design of a 2×3 factorial pattern with three replications, where factor A is the type of ash, namely, either husk ash or wood ash and factor B is the addition of different amounts of salt, specifically, one, two and three parts salt. Observations about raw, salted eggs were made regarding albumen pH and water and ash content, as well as the NaCl, P, Ca, Mg and K content; observations about boiled, salted eggs were made regarding colour, aroma, texture and flavour. Results: This study found a possible inverse relationship between basicity and the amount of salt used in the coating process. The results of the study show that there is an interaction between ash type and the different amounts of salt with the albumen pH, NaCl, Ca, Mg, K content, aroma and texture but no significant effect was observed on colour and taste. Compared to wood ash, the use of husk ash with increased amounts of salt in conjunction with the salted egg coating method can decrease the NaCl and P content of the eggs and enhance the K content, albumen pH, aroma, texture and taste. Conclusion: The treatment of the salted eggs with the husk ash coating method and as much as three parts salt is optimal for producing salted eggs with low NaCl content, high mineral content and preferred sensory properties.
  Indri Juliyarsi , Sri Melia and Ade Sukma
  The aim of this research is to find out the effect of interaction and giving; Carboxymethyl cellulose (CMC) and Glycerol toward water quality, pH, density and solubility time at the making of Edible Film Whey Milk. Materials used in this research are 5400 ml whey, 108 gram CMC and 324 ml glycerol. Method used in this research is experimental method using the 3 x 3 factorial pattern of group random design with repeated 3 as the group. The first factor (A) is by giving CMC into whey that consists of A1 = 0.5%, A2 = 1.0% and A3 = 1.5% whereas the second factor (B) is by giving glycerol into whey that consists of B1 = 2.5%, B2 = 3.0% and B3 = 3.5%. In this research, the changing of water quality, pH, density and solubility time from the resulted Edible Film Whey Milk is point to be monitored closely. The result of this research shows that the interaction of CMC and Glycerol gives effect to density but has no effect to water quality, pH and solubility time. The addition of CMC really affects Edible Film Whey Milk’s water quality, density and solubility time. The addition of glycerol affects water quality, density and pH of Edible Film Whey Milk. The best result in the making of Edible Film Whey Milk is at the giving of 1.0% CMC (A2) and 3.0% glycerol (B2).
  Salam N. Aritonang and Sri Melia
  The research on the utilization of milk processing by product (whey) as based edible film making with glycerol adding as plasticizer has been done. Two thousand milliliters of whey is added to ethanol 95% (1:1) and heated to 60°C and then added as much as 1% of the CMC and then treated with the addition of glycerol as much as 2.5% (A), 3% (B), 3.5% (C), 4% (D) and 4.5% (E) in randomized block design with five replications. This research aims to determine the effect of adding glycerol to the characteristics of the edible film. The Variable was observed in this research were the moisture, protein, pH, thickness, viscosity and shelf life of the edible film. Result of the research showed that the higher glycerol plasticizer adding was decreased of moisture and protein content significantly (p<0.01) and increased pH, thickness and shelf life of the edible film. The use of glycerol plasticizer as much as 4% is the optimum in producing good edible film.
  Sri Melia , Deni Novia and Indri Juliyarsi
  "Gambir" (Uncaria gambir Roxb) used in this study was taken from 50 Kota Distric, West Sumatera, Indonesia, which was extracted by ethyl acetate. The antioxidant and antimicrobial activities of gambir extract were investigated. The antioxidant activities (IC50) of gambir extracts which were evaluated by DPPH (1,1-diphenyl-2-picrylhydrazil) method, were 25.55 μg/ml and ascorbic acid was used as standard. Disc Diffusion Method was employed to evaluate the antimicrobial activity against some Gram-Positive bacteria (Staphylococcus aureus) and Gram-Negative (E. coli and Salmonella sp). Rendang was made with gambir extracts with level: 0, 0.25, 0.5, 0.75 and 1%. The data obtained were processed statistically, if the treatment shows significant results (p<0.05) then further tested by Duncan's Multiple Range Test (DMRT) with SPSS methods. The organoleptic test showed that addition of gambir extracts in Rendang was not significant (p>0.05) and could extend the shelf-life of Rendang.
  Sri Melia , Endang Purwati , Yuherman , Jaswandi , Salam N. Aritonang and Mangatas Silaen
  Background and Objective: Listeria monocytogenes is an important pathogenic bacteria in various cases of poisoning in the food industry due to its ability to grow in cold temperatures and to survive in freezing temperatures. Lactic acid bacteria have important probiotic attributes including their antimicrobial effect against this pathogen. Therefore, this study aimed to isolate lactic acid bacteria from buffalo milk and characterize its antimicrobial activity against Listeria monocytogenes. Materials and Methods: Buffalo milk was collected from four districts in West Sumatera, Indonesia and its composition analysed. A total of 88 lactic acid bacteria strains were isolated and grown at De Man Rogosa Sharpe Agar (MRSA). The strains were identified based on morphology (shape, size and colour) and their biochemical characteristics (catalase test and the fermentation type) and then screened for antimicrobial activity against L. monocytogenes. The species were further identified based on 16S rRNA gene sequence analysis. Results: As a result of isolation and identification, 19 strains of lactic acid bacteria were screened against L. monocytogenes, but only three isolates (A 3.2, A 3.3 and TD 7.2) showed high inhibition against L. monocytogenes. They were identified using 16S rRNA gene sequence analysis. Conclusion: The BLAST results of the identification procedure showed that the isolated bacteria from buffalo milk belonged to Lactobacillus fermentum strain L 23 (A 3.3), Lactobacillus fermentum strain 6704 (TD 7.2) and Lactobacillus oris strain J-1 (A 3.2).
 
 
 
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