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.

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.

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).

Tamarind fruit (Tamarindus indica L.) has a blackish brown colour and emits a sour smell. The organic acids in tamarind can affect the physical properties of meat. The objective of this study was to determine the effect of marination duration for meat from the spent layer using tamarind paste on pH, tenderness, water holding capacity and cooking loss. The research was carried out experimentally using a completely randomized design with 4 treatments and 5 replications. Tamarind paste was made using distilled water and the flesh of tamarind at ratio of 2:1, pasteurized at 80C for 10 minutes and cooled down. Fresh meat was marinated using tamarind paste at a proportion of 20% of meat weight. The duration of marination using tamarind paste was divided into initial time (0 minute), 15 minutes, 30 minutes and 45 minutes. Data were analysed using one-way analysis of variance and continued by Duncan’s multiple range test. The results showed that the duration of marination had a significant effect (P<0.05) on the pH and tenderness of the meat without affecting water-holding capacity and cooking loss. It was concluded that the optimal marinating time using tamarind paste for tenderizing spent layer breast meat is 45 minutes.

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.