Fresh milk has a short shelf life, therefore processing efforts are made by heating milk, namely pasteurization. Butterfly pea flower extract contains alkaloid and flavonoid secondary metabolite compounds that are efficacious as antibacterials. This study aims to determine the effect of the addition of butterfly pea flower extract to pasteurized milk on the total number of bacteria, inhibition (Escherichia coli) and pH during low temperature storage (4-6^oC). This research was conducted using an experimental method using a Completely Randomized Design (CRD) with 4 treatments (P1 = 5th day; P2 = 10th day; P3 = 15th day; and P4 = 20th day) and 5 times repetition. The data obtained were analyzed using the variance test and continued with the orthogonal polynomial test. The results showed that the storage time of pasteurized milk added with butterfly pea flower extract at low temperature (4-6oC) for 20 days showed a significantly different total bacterial count by following a cubic regression pattern in the equation y = –0.0004x3+0.0169x2–0.1955x+5.0374 and a significantly different pH value by following a cubic regression pattern in the equation y = –0.001x3+0.0348x2–0.3725x+7.456 but had no significant effect on the antibacterial inhibition of E. coli and had no relationship pattern.

Kefir is one of the probiotic drinks made from fermented milk using kefir grains as a starter which contains lactic acid bacteria and yeast. This study aims to determine the effect and determine the best concentration of date juice on pH, total lactic acid bacteria and total yeast in kefir products. The study was conducted using an experimental method using a Completely Randomized Design (CRD) with 4 treatments, namely the addition of date juice 10% (P1), 20% (P2), 30% (P3) and 40% (P4), each treatment was repeated 5 times. The research data were analyzed by Analysis of Variance and if the treatment had a real effect continued with the Duncan Multiple Region Test (DMRT) at the significance level of α = 0.05. The results showed that the addition of date juice affected the pH, total lactic acid bacteria and total yeast of kefir products. The addition of date juice with a concentration of 30% in kefir products gave the best results with a pH value of 3.72, total lactic acid bacteria 2.94 x 107 CFU/mL and total yeast 1.16 x 107 CFU/mL.

Kefir is a dairy product fermented by some microbes such as Lactic Acid Bacteria (BAL), acetic acid-producing bacteria, and yeast. The fresh taste of kefir is sour and alcoholic, potentially combined with natural foods such as fruit. Date palm is a palm plant whose fruit has a high fiber content and sweet taste. This study aims to determine the effect of adding date juice to the process of making kefir on fiber content, ash content, and hedonic. This study was conducted experimentally using Complete Randomized Design (CRD) with 4 concentration treatments (P1= 10%, P2= 20%, P3= 30%, and P4= 40%) and repeated 5 times. The fiber content and ash content data were analyzed using ANOVA (analysis of variants) and Duncan test, while the hedonic test data is tested with using Kruskal-Wallis test and continued with the Mann-Whitney test. The results showed that the addition of date juice to kefir making showed a marked influence on fiber content, ash content, and hedonic. The addition of date juice with a concentration of 30% is the best concentration in the manufacture of kefir with a fiber content of 3.038%, ash content of 4.36%, and organoleptic acceptable.

Traditional markets and supermarkets offer chicken meat at set hours, open tables and room temperature. However, in supermarkets, the tables are equipped with coolers like ice cubes, low temperatures and longer serving times. This has the potential for bacterial contamination. This research aimed to evaluate the microbiological quality of chicken meat sold in traditional markets and supermarkets based on the total number of bacteria, Coliforms, Staphylococcus aureus and the pH value of the chicken meat. The survey method is used and the data is analyzed descriptively. Surveys were conducted on chicken meat sold in traditional markets and supermarkets regarding the total number of bacteria, Coliforms and Staphylococcus aureus and the pH in the chicken carcass. The total number of bacteria in chicken meat in traditional markets for all traders is between 1.2 x 105 – 1.4 x 108 cfu/g, while that sold in supermarkets (12 × 106 cfu/g), all exceed the BMC based on SNI 7388:2009, while coliforms and Staphylococcus aureus were only found in trader B (4 × 106 cfu/g and 3 × 102 cfu/g), trader D (2 × 102 cfu/g and 2 × 102 cfu/g) and trader F 1 × 104 cfu/g and 2 × 102 cfu/g), the pH value of chicken meat sold in traditional markets and supermarkets is 5.64 - 6.30.

Discarded laying hens are chickens that have experienced a decline in egg production, the use of rejected laying hens can be used as an ingredient in making nuggets. Making nuggets requires adding flour, one of which is jackfruit seed flour. This research aims to determine the effect of adding jackfruit seed flour on cooking loss, tenderness, water holding capacity and organoleptic quality. This research was conducted using an experimental method using a Completely Randomized Design (CRD) consisting of 4 treatments (T1 = 2.5%, T2 = 5%, T3 = 7.5%, and T4 = 10%) adding jackfruit seed flour with repetition. 5 times. Data were processed using the ANOVA test of variance and Duncan's advanced test, while the organoleptic test used Kruskal-Wallis and Mann-Whitney's advanced test. The results show that the use of jackfruit seed flour has no real effect on tenderness and water holding capacity, while it can have a real effect on cooking loss and organoleptic quality of taste with the best use of 10% jackfruit seed flour.

Yogurt is a milk product made through the fermentation of Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus bacteria. Black cumin oil contains compounds that can inhibit allergic reactions in asthma, act as an anti-tumor agent, have antibacterial properties, and reduce inflammation. This research was conducted experimentally using a Completely Randomized Design (CRD) with 5 concentration treatments (P1= 1%, P2= 2%, P3= 3%, P4= 4%, and P5=5%), each repeated 4 times. Data on pH, viscosity, and water holding capacity were analyzed using analysis of variance (ANOVA) and Duncan's post hoc test.The addition of black cumin oil in the yogurt-making process with concentrations of 1%, 2%, 3%, 4%, and 5% significantly affected the pH and water holding capacity but did not significantly affect the viscosity of the yogurt. Higher concentrations of added black cumin oil during the yogurt-making process tend to cause a decrease in the pH, viscosity, and water holding capacity of the yogurt.

Beef is a source of animal protein that is in demand by the public because it has quite complete nutritional content and is good for the body. The sufficient nutritional content makes meat a good medium for bacterial growth, so preservation efforts are needed to increase the shelf life of meat, one of which is through the marination process with kluwek. Kluwek is a traditional spice that has antibacterial properties and can be used as a natural preservative that can suppress bacteria in meat. This research aims to determine the effect of using different kluwek percentages in beef marination on the number of bacteria, shelf life, water holding capacity and cooking loss. This research was conducted using an experimental method using a Completely Randomized Design (CRD) consisting of 3 treatments (T1 = 10%, T2 = 15%, T3 = 20%) with 6 repetitions. Data were processed using the ANOVA test of variance and Duncan's advanced test. The results showed that the use of kluwek in marinating beef with different concentrations showed no significant difference in the number of bacteria, water holding capacity and cooking loss. However, it has a significant effect on the shelf life of meat. The use of kluwek with a concentration of 10% on beef with a marinating time of 120 minutes showed the best results with a bacterial count of 8.10 x 10⁵CFU/g, water holding capacity of 23.64%, cooking loss of 35.71%, and shelf life of 1026.29 minutes (17 hours).

Marinating is one method of soaking meat that can function to enhance the taste of meat. Garlic can be an alternative that can be used as a marinade for meat that can enhance the taste and natural antibacterial. This study aims to determine the effect of using garlic on water holding capacity, cooking loss, tenderness and the number of bacteria in broiler chicken meat marination with different times. This study was conducted using an experimental method using a Completely Randomized Design (CRD) consisting of 3 Treatments (T1 = control, T2 = 5 minutes, T3 = 10 minutes, T4 = 15 minutes, T5 = 20 minutes) with 4 repetitions. Data were processed using Anova analysis of variance test and Duncan's further test. The results showed that the use of garlic with a concentration of 10% in broiler chicken meat with different marinating times showed no significant difference in water holding capacity, cooking loss and tenderness. However, it can have a significant effect on the total number of bacteria. The use of garlic in chicken meat with a marinating time of 20 minutes gave the best results with a water holding capacity of 62.42%, cooking loss of 32.90%, tenderness of 44.10 mm/g/10 seconds and the number of bacteria 7.4´105^CFU/g.