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"Yoghurt atau yogurt adalah susu yang dibuat melalui fermentasi bakteri Streptococcus thermopillus dan Lactobacillus bulgaricus sebagai starternya. Salah satu sifat fisika dari yogurt adalah kekentalan atau bisa juga disebut viskositas. Viskositas menunjukkan bagaimana kualitas akhir produk yogurt. Dalam proses pembuatan yogurt skala industri, proses dilakukan secara batch yang artinya yogurt harus disimpan di dalam tangki penampung terlebih dahulu sebelum dikemas. Untuk menjaga kehomogenan larutan yogurt, diberikan pengadukan oleh agitator di dalam tangki penyimpanan. Lamanya waktu penyimpanan dan pengadukan ini berpotensi untuk mengubah viskositas yogurt tergantung bagaimana sifat reologi yogurt tersebut. Pengetahuan terhadap sifat reologi yogurt berguna untuk bagaimana perlakuan kita menyimpan yogurt di dalam tangki penyimpanan. Sifat reologi ini dapat diketahui dengan menguji nilai viskositas dengan gaya dan waktu yang berbeda. Pengujian viskositas produk yogurt menunjukkan bahwa yogurt memiliki sifat time dependent thixotropic-shear thinning fluids dimana kekentalan yogurt akan berkurang seiring diberikan dan ditambah gaya pengadukan dan tidak dapat meregenerasikan nilai viskositasnya setelah dikembalikan ke keadaan semula tanpa pengadukan dan besar gaya minimum untuk mengubah nilai viskositas yogurt adalah 1,37 x 10-5 N.m.

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Yogurt is a fermented milk product made using Streptococcus thermopillus and Lactobacillus bulgaricus bacteria as starters. One of the physical properties of yogurt is viscosity, which indicates the quality of the final yogurt product. In industrial yogurt production, the process is carried out in batches, which means that the yogurt must be stored in a holding tank before being packaged. To maintain the homogeneity of the yogurt solution, stirring is provided by an agitator in the storage tank. The storage time and stirring speed can potentially change the viscosity of yogurt depending on the rheological properties of the yogurt. Knowledge of the rheological properties of yogurt is useful for determining how to store yogurt in the storage tank. These rheological properties can be determined by testing the viscosity value at different shear rates and times. Viscosity testing of yogurt products shows that yogurt has time-dependent thixotropic-shear thinning fluid properties, where the viscosity of yogurt will decrease as the stirring rate is increased and cannot regenerate its viscosity value after being returned to its original state without stirring. The minimum shear stress to change the viscosity value of yogurt is 1.37 x 10-5 N.m."

"Yogurt adalah makanan yang banyak digemari masyarakat saat ini dan bermanfaat pada kesehatan secara umum bila dikonsumsi dengan cukup. Penelitian terdahulu menyatakan bahwa bakteri probiotik dapat mengurangi jumlah bakteri patogen periodontal.Tujuan: Mengetahui efek yogurt terhadap pertumbuhan bakteri Porphyromonas gingivalis, yang merupakan salah satu bakteri patogen periodontal.Metode: Yogurt dengan konsentrasi 20%, 40%, 60%, 80%, dan 100% diinokulasikan dengan bakteri P. gingivalis dan kemudian dilakukan penghitungan jumlah koloni bakteri P. gingivalis.Hasil: Jumlah koloni bakteri P. gingivalis pada media blood agar menurun sesuai dengan meningkatnya konsentrasi yogurt.Kesimpulan: Yogurt memiliki efek inhibisi terhadap bakteri P. gingivalis.

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Yogurt is a popular food and gives health benefits when consumed in sufficient amounts. A research stated that probiotic bacteria in yogurt had the ability to reduce the number of periodontal pathogens.Objectives: To analyze the effect of yogurt on the growth of Porphyromonas gingivalis, a periodontal pathogen.Method: 20%, 40%, 60%, 80%, and 100% yogurt concentrations was inoculated with P. gingivalis and the number of colonies of P. gingivalis formed was counted.Results: The number of colonies of formed on blood agar was decreased with higher concentrations of yogurt.Conclusion: Yogurt has an inhibitory effect towards P. gingivalis."

"ABSTRAKYogurt merupakan makanan kesehatan yang popular saat ini.Penelitian terdahulu menyatakan bahwa bakteri probiotik di dalam yogurt mampumenghambat pertumuhan bakteri patogen periodontal. Tujuan : Mengetahui efekyogurt terhadap pertumbuhan bakteri F. nucleatum yang merupakan salah satubakteri patogen periodontal. Metode : Yogurt dengan konsentrasi 20%, 40%,60%, 80%, 100% diinokulasi dengan bakteri F. nucleatum, kemudian dilakukanpenghitungan koloni bakteri F.nucleatum. Hasil : Terlihat penurunan jumlahkoloni bakteri F. nucleatum sejalan dengan meningkatnya konsentrasi yogurt.Kesimpulan : Yogurt mampu menghambat pertumbuhan bakteri F. nucleatum, invitro.

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ABSTRACTYogurt is a popular healthy food. A research proved that probioticbacteria in yogurt have the ability to inhibit periodontal pathogen bacteria.Objectives : To study the effect of yogurt on the growth of F. nucleatum as oneof the periodontal pathogen bacteria. Methods : 20%, 40%, 60%, 80%, and 100%yogurt concentrations inoculated with F. nucleatum, then the amount ofF.nucleatum colonies was counted. Result : The amount of F. nucleatum coloniesdecreased with higher concentrations of yogurt. Conclusion : Yogurt has theability to inhibit the growth of F. nucleatum, in vitro."

"ABSTRACTPenelitian ini menyelidiki pengaruh penambahan enzim transglutaminase terhadap jumlah bakteri asam laktat serta sifat fisik dan kimia produk minuman yogurt dengan memvariasikan konsentrasi transglutaminase 0; 0,1; 1; 2 UE/gram protein susu serta periode penyimpanan 1, 8, 15 hari penyimpanan. Transglutaminase juga ditambahkan pada dua tahap berbeda, yaitu sebelum fermentasi dengan tahap inaktivasi enzim sebelum ditambahkan kultur bakteri asam laktat dan bersamaan dengan penambahan kultur bakteri asam laktat tanpa proses inaktivasi enzim. Tidak ada perbedaan yang signifikan dalam waktu fermentasi, tetapi konduktivitas sampel tanpa penambahan transglutaminase meningkat lebih cepat dibanding sampel dengan penambahan transglutaminase. Penambahan transglutaminase juga menyebabkan penurunan pH yang semakin melambat serta penurunan jumlah bakteri asam laktat dalam sampel selama periode penyimpanan. Selain itu, transglutaminase menyebabkan sineresis sampel berkurang dan viskositas meningkat, namun tidak menimbulkan perubahan yang berarti terhadap kadar nutrisi dan karakteristik sensori. Struktur yogurt menjadi lebih padat dan kompak akibat terjadinya ikatan silang antar kasein yang juga menyebabkan berat molekulnya meningkat. Semakin tinggi konsentrasi, efek transglutaminase semakin meningkat. Pada sampel dengan penambahan transglutaminase bersamaan dengan penambahan kultur bakteri, transglutaminase terus bekerja selama periode penyimpanan. Dari penelitian ini, dapat disimpulkan bahwa transglutaminase dapat secara efektif digunakan untuk meningkatkan kualitas yogurt.

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ABSTRACTThis study was conducted to investigate the effect of transglutaminase addition to total of lactic acid bacteria and physical and chemical properties of yogurt product by varying enzyme concentration 0 0,5 1 2 UE gram milk protein and storage period 1, 8, 15 days storage period. The addition of transglutaminase was conducted at different production steps prior to fermentation with enzyme inactivation process and together with starter culture addition without inactivation process. There was no significant difference in fermentation time, but the conductivity of the sample without transglutaminase addition was increasing faster than other samples. Transglutaminase was resulting in slower acidity development during storage period, decreased syneresis and increased viscosity, but had no significant effect on nutritional value and sensory characteristic of the samples. The structure of yogurt became more compact and denser and molecular weight of casein is increasing. It was also shown that the higher the concentration of transglutaminase added into sample, the effect of transglutaminase activity was getting more reflected in the samples, especially samples without inactivation process that had the enzyme to be active during storage time. From this study, it can be concluded that transglutaminase can be effectively used in yogurt production to increase its quality."

"ABSTRACTThe quality of yoghurt produced in District of Cipari, Cigugur Kuningan Regency failed to meet the required standard despite the fact that socialization of yoghurt GMP program, facilitation and delivery of inkubator for yoghurt production had been implemented. Therefore, this study reported the performance of the incubators which had been produced and granted to two cooperatives in the District of Cipari, Kuningan, namely Laras Ati and Lembah Kamoning. The method used was to directly test the incubators for the production of yoghurt in a laboratory Institut Teknologi Indonesia and in Kuningan. Five litres of cow's milk that had been heated to a temperature of 90° C for 15 minutes and cooled down to a temperature of 40° C were directly inoculated with a 10% volume of fresh commercial yoghurt starter, culture consisting of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium. The measured parameters were incubator temperature stability, product's pH value, total acid and organoleptic of product. The results showed that the performance of the two incubators were in good condition. It was proved by stable temperature in the range of 44.1±0.6°C during evaluation within 7 hours of incubation. During fermentation, pH of the product has decreased and reached a pH value of 4.6 ± 0:02 within 7 hours of incubation, total acid reached 0.84±0.052%. The organoleptic product of yoghurt showed the percentage of product acceptance reached 85%, 83%, 86% and 82% in colour/appearance, texture, odour/flavour and taste respectively. The two delivered incubators met the required standard, thereby making the household-scale production process of yoghurt safe for public consumption. Yoghurt ready for sale and kept at the room temperature remains fresh and does not suffer damage because the packaging is not inflated as before.Yoghurt that is ready to be sold and even kept at room temperature remains fresh and does not suffer damage ie. the packaging is not inflated as before."

"Penelitian bertujuan untuk menghasilkan produk yogurt nabati hasil fermentasi susu kacang merah menggunakan kultur backslop. Kultur backslop yang digunakan sebanyak 15% (v/v) berasal dari produk BioYogurt, inkubasi dilakukan selama 48 jam pada suhu 38° C. Analisis produk fermentasi meliputi perhitungan jumlah bakteri asam laktat, kadar protein, total asam, pH dan uji organoleptik. Hasil penelitian menunjukkan bahwa pada akhir fermentasi jumlah bakteri asam laktat adalah 7,64 log CFU/ml, kadar protein adalah 14,89 mg/ml, kadar total asam adalah 1,6%, pH adalah 4,00 dan tingkat kesukaan panelis terhadap produk adalah moderate.

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The research aims to produce natural yogurt products of the fermented red bean milk by backsloping. Backslop culture from BioYogurt used as much as 15% (v/v), incubation performed for 48 hours at temperature of 38° C. Analysis fermentation products included the calculation of the lactic acid bacteria amount, protein content, total acid, pH and levels of panelist?s delight. The results showed that at the end of fermentation were, the number of lactic acid bacteria 7,64 log CFU/ml, protein content 14,89 mg/ml, total acid 1,6%, pH amount 4,00 and the degree of panelist?s delight against the product moderate."

"International Diabetes Federation IDF pada tahun 2014 menyatakan penyandang DM yang berusia 20 -79 tahun sejumlah 8 dari seluruh penduduk Indonesia. Jali merupakan tumbuhan serealia yang mengandung 24,9 gram fruktooligosakarida dari setiap 100 gram bijinya. Perpaduan satu porsi yogurt jali yang terdiri dari 100 ml yogurt, mengandung probiotik Lactobacillus acidophilus dan Bifidobacterium masing masing sebesar 109cfu/mL, dicampur dengan 25 g jali rebus dapat menurunkan inflamasi epitel usus yang ditandai dengan penurunan kadar Calprotectine CP feses, meningkatkan kadar Glucagon Like Peptide-1 GLP-1 dan menurunkan resistensi insulin yang berperan dalam mengontrol kadar glukosa darah.Penelitian ini menggunakan randomized controlled trial parallel group study, untuk menilai pengaruh pemberian yogurt dan yogurt jali selama 12 minggu pada 60 subjek penyandang DM tipe2 masing-masing sebanyak 30 subjek pada kelompok yogurt dan yogurt jali.Didapatkan penurunan rerata BB p.

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Background: International Diabetes Federation IDF in 2014 reported that diabetes mellitus prevalence in Indonesia were 8. Job`s tears is a cereal containing 24.9 grams of fructooligosaccharide per 100 grams of dry seed. The combination of one serving of yogurt with Job`s tears composed from 100 ml yogurt, containing Lactobacillus acidophilus and Bifidobacterium probiotics of 109cfu / mL each, mixed with 25 g of boiled Job`s tears could decrease the inflammation of the intestinal epithelium, decrease the oxidative stress and insulin resistance that will play a role in controlling blood glucose.Method: This study used randomized controlled trial parallel group study to evaluate the effect of yogurt and yogurt with Job`s tears on FBG, GLP-1, CP and body weight in type 2 diabetes mellitus. The subjects in this study were 60 employees of Atma Jaya Jakarta with randomization block, each of 30 subjects in intervention yogurt with Job`s tears and control yogurt only groups.Result: A reduced body weight p."

"Informasi tentang kemampuan mikosin dari 18 strain khamir asal Kebun Raya Cibodas terhadap 10 isolat khamir kontaminan pada yogurt belum pernah dilaporkan sebelumnya. Penelitian dilakukan di Laboratorium Mikrobiologi, Departemen Biologi, FMIPA UI, Depok, dari bulan Desember 2006--Mei 2007. Penelitian bertujuan memperoleh khamir penghasil mikosin asal Kebun Raya Cibodas, yang dapat membunuh khamir kontaminan pada yogurt. Penapisan aktivitas mikosin menggunakan metode gores pada Killer Medium Agar dengan pH 4,4 dan mengandung metilen biru menunjukkan bahwa 17 strain khamir menghasilkan mikosin terhadap 9 isolat khamir kontaminan. Pengujian aktivitas mikosin menggunakan metode sumur menunjukkan bahwa 18 strain khamir penghasil mikosin dapat membunuh 10 isolat khamir kontaminan. Sebanyak 16 strain khamir asal Kebun Raya Cibodas dari kelompok Basidiomycetes memiliki aktivitas mikosin dengan spektrum luas karena dapat membunuh khamir kontaminan dari kelompok Ascomycetes. Sebanyak 2 strain khamir asal Kebun Raya Cibodas dari kelompok Ascomycetes memiliki aktivitas mikosin dengan spektrum sempit karena dapat membunuh khamir kontaminan dari kelompok Ascomycetes. Jumlah sel khamir penghasil mikosin yang digunakan sebanyak 1,38 x 108 sel/ml dan khamir kontaminan sebanyak 3,45 x 107 sel/ml. Khamir mikosinogenik Rhodotorula sp. F. C. Harrison UICC Y-318 dan Rhodotorula sp. UICC Y-325 paling banyak membunuh khamir kontaminan pada yogurt (9 isolat)."

"Pelaksanaan praktek residensi keperawatan medical bedah peminatan imunologi ditujukan supaya perawat residen mampu memberikan asuhan keperawatan spesialis dalam menerapkan evidence-based nursing (EBN) yang berperan sebagai inovator dan edukator di pelayanan keperawatan. Peran perawat residen sebagai pemberi asuhan keperawatan dilakukan dengan menerapkan teori adaptasi Roy pada pasien dengan HIV dan AIDS dengan TB Paru dan 30 pasien HIV dan AIDS dengan infeksi oportunistik lainnya. Masalah keperawatan yang paling banyak didapatkan yaitu risiko ketidakseimbangan elektrolit, intervensi keperawatan yang dilakukan adalah pemantauan elektrolit dengan tujuan keseimbangan elektrolit meningkat. Penerapan EBN pemberian probiotik yogurt pada pasien dengan HIV, AIDS dan keganasan yang menunjukkan kandidiasis oral berupa plak putih pada lidah. Probiotik yogurt diberikan 2 kali sehari selama 5 hari dengan penilaian evaluasi skor tongue coating Miyazaki, hasil menunjukkan 45,6% terjadi penurunan skor dari grade 3 menjadi grade 0. Proyek inovasi pemberian edukasi dengan materi infeksi oportunistik yang menunjukkan pengetahuan dan sikap ODHA meningkat setelah pemberian edukasi.

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The implementation of medical surgical residency practice with specialization in immunology is intended for resident nurses to provide specialist nursing care in implementing evidence-based nursing (EBN) which acts as an innovator and educator in services that are capable of being involved. The role of the resident nurse as a care giver is carried out by applying Roy's adaptation theory to patients with HIV and AIDS with pulmonary TB and 30 HIV and AIDS patients with other opportunistic infections. The most commonly encountered problem is the risk of going to electrolyte court, the engagement intervention for the risk of electrolyte stress is electrolyte monitoring with the aim of increasing electrolyte balance. Application of EBN giving probiotic yogurt to patients with HIV, AIDS and malignancy showing oral candidiasis in the form of white plaque on the tongue. Probiotic yogurt was given 2 times a day for 5 days with an evaluation of the Miyazaki tongue coating score, the results showed a 45.6% decrease in score from grade 3 to grade 0. An innovation project providing education with material on opportunistic infections which shows that the knowledge and attitudes of PLWHA have increased after providing education."

"ABSTRACTConsumers worldwide have reacted negatively to food products made from genetically modified (GM) ingredients. This study strives to understand the importance placed by consumers on the features of a product when purchasing halal yogurt drinks with GM or non GM ingredient along with the level of antioxidants, price, flavor and Halal certification from JAKIM. In addition, their attitudes towards genetically modified foods, in general, and their purchase intention towards genetically modified yogurt drinks, in particular, were also determined. Experimental design using a convenience sampling was used; 120 eligible responses were received from the study using three types of yogurt drinks. The research findings showed that nutrition was deemed as being the most important product feature that influenced the decision in purchasing yogurt drinks, followed by freshness, price, flavor, variety, and origin. Furthermore, it was found that respondents presented a neutral attitude and purchase intention towards genetically modified yogurt drinks. The recommendations to market practitioners, research limitations, as well as suggestions for future studies are also discussed."