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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) E-Dimas: Jurnal Pengabdian kepada Masyarakat Kamaya: Jurnal Ilmu Agama Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Jurnal Ilmiah Inovasi Jurnal Ilmu Peternakan Terapan Jurnal Ilmiah Agribios Stock Peternakan JAS (Journal of Animal Science) Applied Information Technology and Computer Science (AICOMS) Ulil Albab
Mustofa Hilmi
Program Studi Teknologi Pengolahan Hasil Ternak, Politeknik Negeri Banyuwangi
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Social Sciences Veterinary Other

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Karakteristik Fisikokimia dan Organoleptik Isolat Protein Whey Keju dan Tahu Sebagai Suplemen Pangan Khirzin, Muhammad Habbib; Hilmi, Mustofa; Triasih, Dyah; Rofiqi, Airul Alrizal
ULIL ALBAB : Jurnal Ilmiah Multidisiplin Vol. 3 No. 7: Juni 2024
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jim.v3i7.3781

Abstract

Whey is a byproduct in the form of water remaining after separating curd and coagulating proteins with acids or enzymes. Whey comes from the leftover processing of cheese and tofu. Whey in Indonesia is generally not used properly, so it only becomes a by-product that can damage the environment. Several alternatives for processing whey liquid waste include whey protein isolate. Exploring the combination of cheese, whey, and tofu as a food supplement is an interesting thing to study. Therefore, this research aims to determine the physicochemical and organoleptic characteristics of cheese and tofu whey protein isolates as a food supplement. The treatments in this study were K1 (100% cheese whey), K2 (50% cheese and 50% tofu whey), and K3 (100% tofu whey). The results showed that the different treatments had a significant effect (P<0.05) on yield parameters, water content, ash content, fat content, protein content, and texture but had no significant effect (P>0.05) on organoleptic properties in the form of color attributes, taste, and aroma. The best treatment was K1 (100% cheese whey protein isolate) based on its physicochemical and organoleptic characteristics. This isolate can be used as a food supplement and as a health therapy.
TECHNIQUES OF STORAGE STAPHYLOCOCCUS AUREUS ON CELL VIABILITY AS A REFERENCE FOR ISOLATE PRESERVATION IN MICROBIOLOGY LABORATORIES Yannuarsita, Deni; Sasmito, Moch Shandy; Riyadi, Eko Slamet; Hilmi, Mustofa
STOCK Peternakan Vol 7, No 2 (2025): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v7i2.1870

Abstract

Preservation of isolates is carried out as an effort to collect and conserve microbial germplasm and to ensure its availability for future research and applications. The purpose of this research to evaluated the effectivity of temperature (5ºC and -4ºC) during 84 days to prevent viability of staphylococcus aureus, which can be used as a model inactivation kinetic and recommendation determine in the microbiology laboratorium. The research was conducted at the Microbiology Laboratory of the Agricultural Department, Banyuwangi State Polytechnic, from June to September 2025. The temperature are 5°C and –4°C, and the period are 0, 14, 28, 42, 56, 70 and 84 days. All test isolates were suspended in Tryptone Soy Broth (TSB) and supplemented with 15 % glycerol. Analysis of variance revealed a highly significant interaction (P 0.001) between temperature and storage period on Staphylococcus aureus viability. At 5 °C, colony bacteria decrease from days 14 until days 80 is 0.95 log CFU/mL. At –4 °C the population of colony bacteria dropped by approximately 1.7 log CFU/mL. The study concludes that, Short-term preservation can be achieved at 5 °C, with sub-culturing recommended at weeks 4–6, Medium-term preservation at –4 °C allows sub-culturing after month 6, Long-term preservation at –4 °C is feasible, with sub-culturing possible after month 12. 
Co-Authors Abdul Rozaq Airul Alrizal Rofiqi Akhmad Afandi Anasom, Anasom Anis U. Prastujati Anis Usfah Prastujati Anis Usfah Prastujati Asmaul Khusna Diansah, Danang Putra Dyah Triasih Fathonah, Aida Fatikhaturrohmah, Salsabilla Hartanto, Abdi Herman Yuliandoko, Herman Hidayaturrohman Hidayaturrohman Khirzin, Muhammad Habbib Khusna, Asmaul Kusuma, Dedy Hidayat Lusi, Nuraini M Habbib Khirzin Muhajarah, Kurnia Muhammad Abdul Wahid Muhammad Habbib Khirzin Ninik Sri Rahayu Wilujeng Nusrotin Mawardi Prastujati, A. U. Riyadi, Eko Slamet Riza Rahayu Rofiqi, Airul Alrizal Sasmito, Moch Shandy Triasih, Dyah Yannuarista, Deni Yannuarsita, Deni Yushandy Fajar Thriesnanda