Kayu manis (Cinnamomum burmannii) dikenal sebagai rempah dengan kandungan sinamaldehid mencapai 9... more Kayu manis (Cinnamomum burmannii) dikenal sebagai rempah dengan kandungan sinamaldehid mencapai 92,0% sehingga berpotensi memperpanjang masa simpan produk susu. Penelitian bertujuan mengetahui efek ekstrak kayu manis yang ditambahkan pada susu sapi pasteurisasi terhadap total asam tertitrasi, nilai pH, kadar air, dan angka reduktase yang disimpan pada suhu 5-10°C. Penelitian menggunakan susu segar dari peternakan sapi perah rakyat di Kabupaten Semarang, Jawa Tengah dan dipasteurisasi menggunakan metode High Temperature Short Time (HTST) selama 15 detik dengan suhu 72°C. Penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 4 perlakuan dan 5 kali ulangan, dengan uji post-hoc Duncan’s Multiple Range Test (DMRT). Susu pasteurisasi ditambah dengan ekstrak kayu manis 0, 2, 4, dan 6 % (w/w). Pengukuran peubah dilakukan pada hari ke 0, 3, 7, dan 14. Hasil penelitian menunjukkan penambahan ekstrak kayu manis berpengaruh nyata terhadap total asam tertitrasi, namun...
Salvinia sp is a high-quality aquatic plant with a high potential forage source for animals. The ... more Salvinia sp is a high-quality aquatic plant with a high potential forage source for animals. The purpose of this study was to determine the effect of the use of cow manure on the growth and production of Salvinia sp crops. The variables in this study are leaf cover area (LCA), replication time, leaf diameter, and biomass production of Salvinia sp plants. The design used in this study was a completely randomized design (CRD) with four treatments of cow manure as fertilizer, consecutively: without manure; 5 g/L; 10 g/L; and 15 g/L. Each treatment has five replicates. The results showed that cow manure fertilizer significantly increased leaf cover area, replication time, leaf diameter, and biomass production of Salvinia sp. Cow manure fertilizer at a rate of 15 g/L is the best treatment. Increase in leaf cover area = 557.48 cm; replication time = 2.99 days; fresh weight = 8.80 g; dry matter = 0.72 g. Results of linear regression analysis showed that the replication time of leaf cov...
IOP Conference Series: Earth and Environmental Science
The study aims to develop processed lamb products in emulsion-type sausages with variations in fa... more The study aims to develop processed lamb products in emulsion-type sausages with variations in fat content. Treatments were arranged in a Completely Randomized Design (CRD), and each treatment had four replicates. The emulsion-type sausage was manufactured from Batur lamb meat mixed with lamb fat at varying proportions (0, 5, 10, 15, 20, and 25 percent). The ingredients added were salt 2 percent, dextrose 0.5 percent, garlic powder 0.5 percent, pepper powder 0.5 percent, paprika powder 0.3 percent, and chili powder 0.5 percent (w/w). Meat, fat, and other ingredients were mixed, emulsified, and then stuffed into collagen casings. The sausages were cooked for 45 minutes. The variable measured included pH, cooking losses, and tenderness of the sausages. Results showed that fat level in sausage mixes produced sausages with significant pH variation. The cooking losses and tenderness of the sausages were barely changed. This study concludes that adding 10 percent of lamb fat into sausage ...
The purpose of this research was to examine the physical and chemical characteristics of cow's mi... more The purpose of this research was to examine the physical and chemical characteristics of cow's milk yogurt with the addition of WPC. The physical characteristics observed included color (L*, a*, b*, whiteness index, hue, chroma), texture (firmness, work of penetration, resistance to probe withdrawal), while the chemical characteristics observed included water content, total solids, and titratable acidity. The main research materials are fresh cow's milk, Whey Protein Concentrate (WPC), and starter yogurt. The study was conducted using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments consisted of control (P0), adding WPC as much as 2% (P1), 4% (P2), 6% (P3), and 8% (P4) of the amount of milk. Data were analysed using analysis of variance and post-hoc orthogonal polynomial test. The results showed that the addition of WPC up to 8% caused a very significant difference to the water content, total solids, titratable acidity, firmness, and work of penetration of yogurt. However, the addition of WPC up to 8% did not cause a significant difference in the color characteristics of yogurt. Total solids of yogurt increased from 12.08% (control) to 17.74% along with the addition of WPC up to 8%. Based on the results of the research, it can be concluded that the addition of WPC up to 8% can decrease the water content, firmness, and work of penetration of yogurt, as well as increase the total solids and titratable acidity of yogurt. However, it did not cause a noticeable change in the color characteristics of yogurt. However, it did not cause a significant change in the color characteristics of yogurt.
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science)
Penelitian ini bertujuan untuk mengkaji pengaruh interaksi antara penambahan CMC (Carboxy methyl ... more Penelitian ini bertujuan untuk mengkaji pengaruh interaksi antara penambahan CMC (Carboxy methyl cellulose) dan jenis susu yang berbeda terhadap karakteristik fisikokimia yoghurt. Materi penelitian yang digunakan adalah susu sapi segar, susu UHT low fat, susu UHT full fat, starter yogourmet yang terdiri dari bakteri L. bulgaricus dan S. thermophilus, CMC. Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap pola faktorial 3x3. Faktor pertama yakni jenis susu (susu sapi segar, susu UHT low fat, susu UHT full fat) dan faktor kedua yakni level CMC 0; 0,3; 0,6%. Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diukur meliputi sineresis, viskositas, WHC, kadar air dan total padatan yoghurt. Hasil analisis variansi bahwa terdapat interaksi penambahan CMC dan jenis susu yang berbeda berpengaruh sangat nyata (P<0,01) terhadap sineresis, viskositas dan WHC yoghurt. Namun, interaksi penambahan CMC dan jenis susu yang berbeda tidak berpengaruh nyata (P>0,05) terhadap kadar air dan total padatan yoghurt. Kesimpulan, penambahan CMC pada jenis susu yang berbeda dapat menurunkan sineresis, serta meningkatkan viskositas dan WHC. Namun menghasilkan kadar air yang tinggi dan total padatan yang rendah.
IOP Conference Series: Earth and Environmental Science
This study was conducted to investigate the processability of herbal cheese made from low-fat mil... more This study was conducted to investigate the processability of herbal cheese made from low-fat milk with herbs extract: moringa, bay, and bidara leaves, and their combination. Herbal cheeses were manufactured from commercial low-fat milk with a fat content of approximately 1%, and the percentage of herbs added was 20%. Nine treatments applied in this research were (P1) Full fat milk without herbs as control; (P2) Low-fat milk without herbs; (P3) low-fat milk + 20 % bidara leaves extract; (P4) low-fat milk + 20 % bay leaves extract; (P5) low-fat milk + 20% moringa leaves extract; (P6) low-fat milk + mixes of bidara leaves and bay leaves extracts (10:10%); (P7) low-fat milk + mixes of bidara leaves and moringa leaves extracts (10:10%); (P8) low-fat milk + mixes of bay leaves and moringa leaves extracts (10:10%); and (P9) low-fat milk + mixes of bay; moringa and bidara leaves extracts (6.67:6.67:6.67%). A completely randomized design was used with three replicates. Variables measured we...
ANGON: Journal of Animal Science and Technology, Jul 7, 2020
Latar belakang. Penelitian dilakukan untuk mengetahui pengaruh lama penyimpanan berbeda pada suhu... more Latar belakang. Penelitian dilakukan untuk mengetahui pengaruh lama penyimpanan berbeda pada suhu dingin (4-8 ᵒ C) terhadap nilai pH, viskositas dan warna kefir susu-kolostrum sapi. Penelitian dilaksanakan pada tanggal 6-19 Januari 2020 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi dan metode. Penelitian kefir susu-kolostrum sapi dilakukan dengan menggunakan 3 liter susu sapi, 3 liter kolostrum sapi dan 300 gram biji kefir. Penelitian dilakukan dengan membuat kefir presentase 50% susu sapi, 50% kolostrum sapi dan 5% biji kefir dengan lama inkubasi 24 jam pada suhu ruang. Kefir yang telah diinkubasi selama 24 jam kemudian disaring untuk memisahkan biji kefir dan kefir, selanjutnya kefir dipisahkan menjadi 5 perlakuan yaitu P0 (hari ke 0), P1 (hari ke 3), P2 (hari ke 6), P3 (hari ke 9) dan P4 (hari ke 12). Sampel yang digunakan pada setiap perlakuan yaitu 300 ml dan disimpan ditoples yang berbeda pada refrigerator dengan suhu 4-8 ᵒ C. Semua perlakuan dilakukan pengukuran nilai pH, viskositas dan warna kefir. Metode yang dilakukan menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) yang dilakukan 4 kali ulangan. Data yang diperoleh selanjutnya dianalisis menggunakan analisis variansi dan dilakukan uji lanjut orthogonal polinomial. Hasil. Hasil analisis menunjukan bahwa lama penyimpanan berbeda pada suhu dingin (4-8 ᵒ C) berpengaruh sangat nyata terhadap nilai pH kefir (P<0,01) dengan rataan nilai pH 5,44 dan persamaan garis Y=4,75+0,702X + (-0,11)X 2 +0,004X 3 , berpengaruh nyata terhadap viskositas kefir (P<0,05) dengan rataan 253,02 CP dan persamaan garis Y=175,53+59,33X+(-10,34)X 2 +0,52X 3 , dan tidak berpengaruh nyata terhadap warna kefir (lightness, redness, dan yellowness) (P>0,05). Hasil dari percobaan lama penyimpanan berbeda pada suhu dingin (4-8 ᵒ C) terhadap kefir didapatkan dengan pengukuran nilai pH dengan rataan P0 4
PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN UNIVERSITAS JENDERAL SOEDIRMAN, 2017
Penelitian ini bertujuan untuk mempelajari pengaruh penambahan madu dengan level yang berbeda ter... more Penelitian ini bertujuan untuk mempelajari pengaruh penambahan madu dengan level yang berbeda terhadap tingkat keasaman dan sifat organoleptik yogurt rendah lemak. Materi yang digunakan adalah 16,11 l susu sapi rendah lemak, 3,75 g kultur starter Lactobacillus bulgaricus, Streptococcus thermophylus, dan Lactobacillus acidophilus (Yogourmet; 5 g / 1 l), dan 630 ml madu. Metode penelitian yang digunakan adalah eksperimen dengan 6 kali ulangan dan 5 perlakuan untuk tingkat keasaman serta 15 orang sebagai panelis. Perlakuan terdiri atas : P0 (yogurt tanpa penambahan madu), P1 (yogurt dengan penambahan madu 3%), P2 (yogurt dengan penambahan madu 4,5%), P3 (yogurt dengan penambahan madu 6%) dan P4 (yogurt dengan penambahan madu 7,5%). Variabel yang diamati yaitu tingkat keasaman dan sifat organoleptik. Data dianalisis berdasarkan analisis variansi dan dilakukan uji lanjut menggunakan uji orthogonal polynomial. Hasil analisis menunjukkan bahwa penambahan madu pada stirred yogurt rendah lemak berpengaruh sangat nyata (P<0,01) terhadap tingkat keasaman dengan rata-rata 1,63±0,092 dan tingkat kemanisan dengan rata-rata 4,48±2,486. Kesimpulannya yaitu karakteristik yogurt rendah lemak yang disimpan 7 hari pada suhu 6°C, tingkat keasaman dan kemanisan sangat dipengaruhi oleh penambahan madu sampai dengan level 7,5%. Penambahan madu dengan level 4,5% menunjukkan hasil yang optimum.
Cheese is not only created using cow's milk and can also be made from a mixture of vegetable ... more Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn...
IOP Conference Series: Earth and Environmental Science, 2019
In recent years, innovations in animal nutrition have yielded several products in the forms of fe... more In recent years, innovations in animal nutrition have yielded several products in the forms of feed additives/supplements for improving feed utilization and also producing novel meat products and quality to meet the demand of consumers. Consumption of meat from ruminant animals and its derivatives is also on the increase. In addition, nowadays, consumers are exceedingly interested in the quality of the products they eat, especially when this refers to meat, either white or red. A large amount progress is completed in the exploitation of the nutrition of pigs and poultry than in the ruminant animals. Beef quality can be manipulated by a variety of nutritional manipulations and many have been implemented successfully in finishing operations world-wide. This paper provides a brief overview of beef quality and the manipulation of beef quality through feeding.
IOP Conference Series: Earth and Environmental Science, 2019
Poultry meat and eggs are one of the most widely consumed animal origin food in various parts of ... more Poultry meat and eggs are one of the most widely consumed animal origin food in various parts of the world, across a wide variety of cultures, traditions and religions. In 2016 the duck population (Anas spp.) throughout the world reached 1.24 billion and 1.1 billion (89 percent) were in Asia. The production of meat and duck eggs is still lower than chickens, but ducks make a significant contribution in providing high-quality nutritional food needs. The consumption of duck eggs accounts for around 10-30% of total egg consumption in China and Southeast Asia. Duck eggs contain all essential amino acids required by the human diet and are a good source of vitamins and minerals. Due to lower water content, they are more nutrient than chicken eggs. Asian is the leading continent in duck meat production with a share of 82.2%, followed by Europe with 12.4%. Asia has also the highest increase of total and of per capita duck meat by 308% and 244%, respectively. Almost 10 percent of poultry mea...
IOP Conference Series: Earth and Environmental Science
The microbiological profile illustrates the existence and growth of microflora in fermentation pr... more The microbiological profile illustrates the existence and growth of microflora in fermentation products, such as concentrate yogurt. The study aimed to identify and evaluate microflora in yogurt paste observed from the total bacteria, total lactic acid bacteria (LAB), total yeast, LAB viability, and level of acidity. Concentrate yogurt was made of full-fat milk and low-fat milk that was fermented and hung for 24h and stored at a low temperature for observation on day 0,15, 30, 45, and 60. The data were subjected to a Generalized Linear Model (GLM) followed by the Duncan test. The result showed significant (P<0.05) changes in the total bacteria, total LAB, total yeast, LAB viability dan acidity (pH) of the fermentation products; however, no significant difference (P>0.05) was identified regarding the use of raw material. Storage made the fermented products suffer from the decreased total bacteria, LAB dan its viability, but there was an increase in the total yeast and pH. Concl...
Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different ch... more Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and microbiology properties of kefir prepared from milk, colostrum and milk-colostrum mixes. Kefir was prepared by adding kefir grains to 100% fresh milk, milk-colostrum mixes (20:80%; 40:60%; 60:40%; 80:20%) and 100% colostrum. Fermentation was allowed under room temperature for 24 hours. Results showed that all treatments produced kefir with relatively similar titrable acidity, free fatty acids, and fat contents. The highest levels of ethanol, total solids and protein content were observed in kefir produced from 100% colostrum. The average total microbes were 6.37-7.51 log CFU/ml; 7.04-8.23 log CFU/ml bacteria; 6.92-7.48 log CFU/ml LAB and 5.54-6.55 log CFU/ml yeast. Water activity values ranged from 0.85 to 0.89. The highest microbial and antimicrobial properties were shown by kefir produced from milk-colostrum mix of 20:80%.
Various lamb-based processed products have become popular in many countries, including Indonesia ... more Various lamb-based processed products have become popular in many countries, including Indonesia that are well known for lamb satay, lamb curry, grilled lamb, and others. Processing lamb meat into sausages is a potential alternative to diversify lamb-based processed food. This study aims to develop a lamb-based processed product in form of emulsion sausage. We used mixed lamb meat and fat of Batur lamb (0, 5, 10, 15, 20 and 25%) that was coarsely ground and added with 2.0% salt, 0.5% dextrose, 0.5% garlic powder, 0.5% pepper powder, 0.3% paprika powder and 0.5% chili powder. Meat, fat, and other ingredients are mixed evenly and then put into collagen casings and measured 10-cm long. Next, the sausage was steamed for +45 minutes, then cooled and drained. We used an experimental method with a Completely Randomized Design (CRD) assigning 6 treatments and 4 replicates. The treatments included T0: Lamb sausage without fat; T1 : Lamb sausage + 5% fat; T2 : Lamb sausage + 10% fat; T3 : Lam...
IOP Conference Series: Earth and Environmental Science, 2022
In Indonesia and some southeast Asian countries, the number of goats raised for milk production i... more In Indonesia and some southeast Asian countries, the number of goats raised for milk production is growing. In these countries, goat milk is the second most produced and consumed milk after cow milk. In Indonesia, dairy goats’ development is promising, but the farming of dairy goats and marketing milk products is still scattered and unstructured. The milk is produced from varieties of goat breeds, including Peranakan Etawa, Saanen, Nubian, and their crosses. Goat milk has unique and distinct characteristics and is an excellent source of nutrients for humans. Compared to cow milk, it has smaller fat globules, more homogenous, shorter rennet coagulation time, and softer curd. Goat milk utilization includes fluid milk for direct consumption; frozen fresh milk; dried or powdered milk; fermented milk products such as yogurt, kefir, including its derivatives such as cosmetics, concentrated yogurt, yogurt cheese, ice cream, shakes; cheeses such as fresh cottage-type cheese, acid-coagulated...
Kayu manis (Cinnamomum burmannii) dikenal sebagai rempah dengan kandungan sinamaldehid mencapai 9... more Kayu manis (Cinnamomum burmannii) dikenal sebagai rempah dengan kandungan sinamaldehid mencapai 92,0% sehingga berpotensi memperpanjang masa simpan produk susu. Penelitian bertujuan mengetahui efek ekstrak kayu manis yang ditambahkan pada susu sapi pasteurisasi terhadap total asam tertitrasi, nilai pH, kadar air, dan angka reduktase yang disimpan pada suhu 5-10°C. Penelitian menggunakan susu segar dari peternakan sapi perah rakyat di Kabupaten Semarang, Jawa Tengah dan dipasteurisasi menggunakan metode High Temperature Short Time (HTST) selama 15 detik dengan suhu 72°C. Penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 4 perlakuan dan 5 kali ulangan, dengan uji post-hoc Duncan’s Multiple Range Test (DMRT). Susu pasteurisasi ditambah dengan ekstrak kayu manis 0, 2, 4, dan 6 % (w/w). Pengukuran peubah dilakukan pada hari ke 0, 3, 7, dan 14. Hasil penelitian menunjukkan penambahan ekstrak kayu manis berpengaruh nyata terhadap total asam tertitrasi, namun...
Salvinia sp is a high-quality aquatic plant with a high potential forage source for animals. The ... more Salvinia sp is a high-quality aquatic plant with a high potential forage source for animals. The purpose of this study was to determine the effect of the use of cow manure on the growth and production of Salvinia sp crops. The variables in this study are leaf cover area (LCA), replication time, leaf diameter, and biomass production of Salvinia sp plants. The design used in this study was a completely randomized design (CRD) with four treatments of cow manure as fertilizer, consecutively: without manure; 5 g/L; 10 g/L; and 15 g/L. Each treatment has five replicates. The results showed that cow manure fertilizer significantly increased leaf cover area, replication time, leaf diameter, and biomass production of Salvinia sp. Cow manure fertilizer at a rate of 15 g/L is the best treatment. Increase in leaf cover area = 557.48 cm; replication time = 2.99 days; fresh weight = 8.80 g; dry matter = 0.72 g. Results of linear regression analysis showed that the replication time of leaf cov...
IOP Conference Series: Earth and Environmental Science
The study aims to develop processed lamb products in emulsion-type sausages with variations in fa... more The study aims to develop processed lamb products in emulsion-type sausages with variations in fat content. Treatments were arranged in a Completely Randomized Design (CRD), and each treatment had four replicates. The emulsion-type sausage was manufactured from Batur lamb meat mixed with lamb fat at varying proportions (0, 5, 10, 15, 20, and 25 percent). The ingredients added were salt 2 percent, dextrose 0.5 percent, garlic powder 0.5 percent, pepper powder 0.5 percent, paprika powder 0.3 percent, and chili powder 0.5 percent (w/w). Meat, fat, and other ingredients were mixed, emulsified, and then stuffed into collagen casings. The sausages were cooked for 45 minutes. The variable measured included pH, cooking losses, and tenderness of the sausages. Results showed that fat level in sausage mixes produced sausages with significant pH variation. The cooking losses and tenderness of the sausages were barely changed. This study concludes that adding 10 percent of lamb fat into sausage ...
The purpose of this research was to examine the physical and chemical characteristics of cow's mi... more The purpose of this research was to examine the physical and chemical characteristics of cow's milk yogurt with the addition of WPC. The physical characteristics observed included color (L*, a*, b*, whiteness index, hue, chroma), texture (firmness, work of penetration, resistance to probe withdrawal), while the chemical characteristics observed included water content, total solids, and titratable acidity. The main research materials are fresh cow's milk, Whey Protein Concentrate (WPC), and starter yogurt. The study was conducted using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments consisted of control (P0), adding WPC as much as 2% (P1), 4% (P2), 6% (P3), and 8% (P4) of the amount of milk. Data were analysed using analysis of variance and post-hoc orthogonal polynomial test. The results showed that the addition of WPC up to 8% caused a very significant difference to the water content, total solids, titratable acidity, firmness, and work of penetration of yogurt. However, the addition of WPC up to 8% did not cause a significant difference in the color characteristics of yogurt. Total solids of yogurt increased from 12.08% (control) to 17.74% along with the addition of WPC up to 8%. Based on the results of the research, it can be concluded that the addition of WPC up to 8% can decrease the water content, firmness, and work of penetration of yogurt, as well as increase the total solids and titratable acidity of yogurt. However, it did not cause a noticeable change in the color characteristics of yogurt. However, it did not cause a significant change in the color characteristics of yogurt.
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science)
Penelitian ini bertujuan untuk mengkaji pengaruh interaksi antara penambahan CMC (Carboxy methyl ... more Penelitian ini bertujuan untuk mengkaji pengaruh interaksi antara penambahan CMC (Carboxy methyl cellulose) dan jenis susu yang berbeda terhadap karakteristik fisikokimia yoghurt. Materi penelitian yang digunakan adalah susu sapi segar, susu UHT low fat, susu UHT full fat, starter yogourmet yang terdiri dari bakteri L. bulgaricus dan S. thermophilus, CMC. Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap pola faktorial 3x3. Faktor pertama yakni jenis susu (susu sapi segar, susu UHT low fat, susu UHT full fat) dan faktor kedua yakni level CMC 0; 0,3; 0,6%. Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diukur meliputi sineresis, viskositas, WHC, kadar air dan total padatan yoghurt. Hasil analisis variansi bahwa terdapat interaksi penambahan CMC dan jenis susu yang berbeda berpengaruh sangat nyata (P<0,01) terhadap sineresis, viskositas dan WHC yoghurt. Namun, interaksi penambahan CMC dan jenis susu yang berbeda tidak berpengaruh nyata (P>0,05) terhadap kadar air dan total padatan yoghurt. Kesimpulan, penambahan CMC pada jenis susu yang berbeda dapat menurunkan sineresis, serta meningkatkan viskositas dan WHC. Namun menghasilkan kadar air yang tinggi dan total padatan yang rendah.
IOP Conference Series: Earth and Environmental Science
This study was conducted to investigate the processability of herbal cheese made from low-fat mil... more This study was conducted to investigate the processability of herbal cheese made from low-fat milk with herbs extract: moringa, bay, and bidara leaves, and their combination. Herbal cheeses were manufactured from commercial low-fat milk with a fat content of approximately 1%, and the percentage of herbs added was 20%. Nine treatments applied in this research were (P1) Full fat milk without herbs as control; (P2) Low-fat milk without herbs; (P3) low-fat milk + 20 % bidara leaves extract; (P4) low-fat milk + 20 % bay leaves extract; (P5) low-fat milk + 20% moringa leaves extract; (P6) low-fat milk + mixes of bidara leaves and bay leaves extracts (10:10%); (P7) low-fat milk + mixes of bidara leaves and moringa leaves extracts (10:10%); (P8) low-fat milk + mixes of bay leaves and moringa leaves extracts (10:10%); and (P9) low-fat milk + mixes of bay; moringa and bidara leaves extracts (6.67:6.67:6.67%). A completely randomized design was used with three replicates. Variables measured we...
ANGON: Journal of Animal Science and Technology, Jul 7, 2020
Latar belakang. Penelitian dilakukan untuk mengetahui pengaruh lama penyimpanan berbeda pada suhu... more Latar belakang. Penelitian dilakukan untuk mengetahui pengaruh lama penyimpanan berbeda pada suhu dingin (4-8 ᵒ C) terhadap nilai pH, viskositas dan warna kefir susu-kolostrum sapi. Penelitian dilaksanakan pada tanggal 6-19 Januari 2020 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi dan metode. Penelitian kefir susu-kolostrum sapi dilakukan dengan menggunakan 3 liter susu sapi, 3 liter kolostrum sapi dan 300 gram biji kefir. Penelitian dilakukan dengan membuat kefir presentase 50% susu sapi, 50% kolostrum sapi dan 5% biji kefir dengan lama inkubasi 24 jam pada suhu ruang. Kefir yang telah diinkubasi selama 24 jam kemudian disaring untuk memisahkan biji kefir dan kefir, selanjutnya kefir dipisahkan menjadi 5 perlakuan yaitu P0 (hari ke 0), P1 (hari ke 3), P2 (hari ke 6), P3 (hari ke 9) dan P4 (hari ke 12). Sampel yang digunakan pada setiap perlakuan yaitu 300 ml dan disimpan ditoples yang berbeda pada refrigerator dengan suhu 4-8 ᵒ C. Semua perlakuan dilakukan pengukuran nilai pH, viskositas dan warna kefir. Metode yang dilakukan menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) yang dilakukan 4 kali ulangan. Data yang diperoleh selanjutnya dianalisis menggunakan analisis variansi dan dilakukan uji lanjut orthogonal polinomial. Hasil. Hasil analisis menunjukan bahwa lama penyimpanan berbeda pada suhu dingin (4-8 ᵒ C) berpengaruh sangat nyata terhadap nilai pH kefir (P<0,01) dengan rataan nilai pH 5,44 dan persamaan garis Y=4,75+0,702X + (-0,11)X 2 +0,004X 3 , berpengaruh nyata terhadap viskositas kefir (P<0,05) dengan rataan 253,02 CP dan persamaan garis Y=175,53+59,33X+(-10,34)X 2 +0,52X 3 , dan tidak berpengaruh nyata terhadap warna kefir (lightness, redness, dan yellowness) (P>0,05). Hasil dari percobaan lama penyimpanan berbeda pada suhu dingin (4-8 ᵒ C) terhadap kefir didapatkan dengan pengukuran nilai pH dengan rataan P0 4
PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN UNIVERSITAS JENDERAL SOEDIRMAN, 2017
Penelitian ini bertujuan untuk mempelajari pengaruh penambahan madu dengan level yang berbeda ter... more Penelitian ini bertujuan untuk mempelajari pengaruh penambahan madu dengan level yang berbeda terhadap tingkat keasaman dan sifat organoleptik yogurt rendah lemak. Materi yang digunakan adalah 16,11 l susu sapi rendah lemak, 3,75 g kultur starter Lactobacillus bulgaricus, Streptococcus thermophylus, dan Lactobacillus acidophilus (Yogourmet; 5 g / 1 l), dan 630 ml madu. Metode penelitian yang digunakan adalah eksperimen dengan 6 kali ulangan dan 5 perlakuan untuk tingkat keasaman serta 15 orang sebagai panelis. Perlakuan terdiri atas : P0 (yogurt tanpa penambahan madu), P1 (yogurt dengan penambahan madu 3%), P2 (yogurt dengan penambahan madu 4,5%), P3 (yogurt dengan penambahan madu 6%) dan P4 (yogurt dengan penambahan madu 7,5%). Variabel yang diamati yaitu tingkat keasaman dan sifat organoleptik. Data dianalisis berdasarkan analisis variansi dan dilakukan uji lanjut menggunakan uji orthogonal polynomial. Hasil analisis menunjukkan bahwa penambahan madu pada stirred yogurt rendah lemak berpengaruh sangat nyata (P<0,01) terhadap tingkat keasaman dengan rata-rata 1,63±0,092 dan tingkat kemanisan dengan rata-rata 4,48±2,486. Kesimpulannya yaitu karakteristik yogurt rendah lemak yang disimpan 7 hari pada suhu 6°C, tingkat keasaman dan kemanisan sangat dipengaruhi oleh penambahan madu sampai dengan level 7,5%. Penambahan madu dengan level 4,5% menunjukkan hasil yang optimum.
Cheese is not only created using cow's milk and can also be made from a mixture of vegetable ... more Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn...
IOP Conference Series: Earth and Environmental Science, 2019
In recent years, innovations in animal nutrition have yielded several products in the forms of fe... more In recent years, innovations in animal nutrition have yielded several products in the forms of feed additives/supplements for improving feed utilization and also producing novel meat products and quality to meet the demand of consumers. Consumption of meat from ruminant animals and its derivatives is also on the increase. In addition, nowadays, consumers are exceedingly interested in the quality of the products they eat, especially when this refers to meat, either white or red. A large amount progress is completed in the exploitation of the nutrition of pigs and poultry than in the ruminant animals. Beef quality can be manipulated by a variety of nutritional manipulations and many have been implemented successfully in finishing operations world-wide. This paper provides a brief overview of beef quality and the manipulation of beef quality through feeding.
IOP Conference Series: Earth and Environmental Science, 2019
Poultry meat and eggs are one of the most widely consumed animal origin food in various parts of ... more Poultry meat and eggs are one of the most widely consumed animal origin food in various parts of the world, across a wide variety of cultures, traditions and religions. In 2016 the duck population (Anas spp.) throughout the world reached 1.24 billion and 1.1 billion (89 percent) were in Asia. The production of meat and duck eggs is still lower than chickens, but ducks make a significant contribution in providing high-quality nutritional food needs. The consumption of duck eggs accounts for around 10-30% of total egg consumption in China and Southeast Asia. Duck eggs contain all essential amino acids required by the human diet and are a good source of vitamins and minerals. Due to lower water content, they are more nutrient than chicken eggs. Asian is the leading continent in duck meat production with a share of 82.2%, followed by Europe with 12.4%. Asia has also the highest increase of total and of per capita duck meat by 308% and 244%, respectively. Almost 10 percent of poultry mea...
IOP Conference Series: Earth and Environmental Science
The microbiological profile illustrates the existence and growth of microflora in fermentation pr... more The microbiological profile illustrates the existence and growth of microflora in fermentation products, such as concentrate yogurt. The study aimed to identify and evaluate microflora in yogurt paste observed from the total bacteria, total lactic acid bacteria (LAB), total yeast, LAB viability, and level of acidity. Concentrate yogurt was made of full-fat milk and low-fat milk that was fermented and hung for 24h and stored at a low temperature for observation on day 0,15, 30, 45, and 60. The data were subjected to a Generalized Linear Model (GLM) followed by the Duncan test. The result showed significant (P<0.05) changes in the total bacteria, total LAB, total yeast, LAB viability dan acidity (pH) of the fermentation products; however, no significant difference (P>0.05) was identified regarding the use of raw material. Storage made the fermented products suffer from the decreased total bacteria, LAB dan its viability, but there was an increase in the total yeast and pH. Concl...
Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different ch... more Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and microbiology properties of kefir prepared from milk, colostrum and milk-colostrum mixes. Kefir was prepared by adding kefir grains to 100% fresh milk, milk-colostrum mixes (20:80%; 40:60%; 60:40%; 80:20%) and 100% colostrum. Fermentation was allowed under room temperature for 24 hours. Results showed that all treatments produced kefir with relatively similar titrable acidity, free fatty acids, and fat contents. The highest levels of ethanol, total solids and protein content were observed in kefir produced from 100% colostrum. The average total microbes were 6.37-7.51 log CFU/ml; 7.04-8.23 log CFU/ml bacteria; 6.92-7.48 log CFU/ml LAB and 5.54-6.55 log CFU/ml yeast. Water activity values ranged from 0.85 to 0.89. The highest microbial and antimicrobial properties were shown by kefir produced from milk-colostrum mix of 20:80%.
Various lamb-based processed products have become popular in many countries, including Indonesia ... more Various lamb-based processed products have become popular in many countries, including Indonesia that are well known for lamb satay, lamb curry, grilled lamb, and others. Processing lamb meat into sausages is a potential alternative to diversify lamb-based processed food. This study aims to develop a lamb-based processed product in form of emulsion sausage. We used mixed lamb meat and fat of Batur lamb (0, 5, 10, 15, 20 and 25%) that was coarsely ground and added with 2.0% salt, 0.5% dextrose, 0.5% garlic powder, 0.5% pepper powder, 0.3% paprika powder and 0.5% chili powder. Meat, fat, and other ingredients are mixed evenly and then put into collagen casings and measured 10-cm long. Next, the sausage was steamed for +45 minutes, then cooled and drained. We used an experimental method with a Completely Randomized Design (CRD) assigning 6 treatments and 4 replicates. The treatments included T0: Lamb sausage without fat; T1 : Lamb sausage + 5% fat; T2 : Lamb sausage + 10% fat; T3 : Lam...
IOP Conference Series: Earth and Environmental Science, 2022
In Indonesia and some southeast Asian countries, the number of goats raised for milk production i... more In Indonesia and some southeast Asian countries, the number of goats raised for milk production is growing. In these countries, goat milk is the second most produced and consumed milk after cow milk. In Indonesia, dairy goats’ development is promising, but the farming of dairy goats and marketing milk products is still scattered and unstructured. The milk is produced from varieties of goat breeds, including Peranakan Etawa, Saanen, Nubian, and their crosses. Goat milk has unique and distinct characteristics and is an excellent source of nutrients for humans. Compared to cow milk, it has smaller fat globules, more homogenous, shorter rennet coagulation time, and softer curd. Goat milk utilization includes fluid milk for direct consumption; frozen fresh milk; dried or powdered milk; fermented milk products such as yogurt, kefir, including its derivatives such as cosmetics, concentrated yogurt, yogurt cheese, ice cream, shakes; cheeses such as fresh cottage-type cheese, acid-coagulated...
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