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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JURNAL PETERNAKAN INTEGRITAS : Jurnal Pengabdian Jurnal Pengabdian kepada Masyarakat Nusantara Stock Peternakan Jurnal sains dan teknologi industri peternakan Tropical Animal Science Melati: Jurnal Media Komunikasi Ilmu Ekonomi JAS (Journal of Animal Science)
Sari, Dewiarum
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Social Sciences Veterinary Other

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Journal : Tropical Animal Science

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PERUBAHAN FISIKOKIMIA FULL FAT MAYONNAISE DENGAN PENAMBAHAN SARI JAHE SEBAGAI ANTIOKSIDAN ALAMI SELAMA PENYIMPANAN: PHYSICOCHEMICAL CHANGES OF FULL FAT MAYONNAISE WITH THE ADDITION OF GINGER EXTRACT AS A NATURAL ANTIOXIDANT DURING STORAGE Safitri, Alief Rahmania; Sari, Dewiarum; Ali, Muhammad Irvan; Atmaja, Baluh Medyabrata; Hutabarat, Amelia Lulu Rosalin; Lestari, Wenni Meika; Ali, Abdul Muta; Hidayatulloh, Rifqi
Tropical Animal Science Vol. 7 No. 1 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i1.1811

Abstract

Mayonnaise is an oil-in-water emulsion product that is highly susceptible to degradation during storage, including phase separation, lipid oxidation, and discoloration. The objective of this study was to evaluate the impact of incorporating three different types of ginger extracts (red ginger, elephant ginger, and emprit ginger) at a concentration of 1.5% on the physicochemical stability of full-fat mayonnaise over a month storage period. Parameters assessed included emulsion stability, color attributes (L, a, b*), moisture content, fat content, and pH on days 0, 7, 14, 21, and 28. The study employed a nested Completely Randomized Design (CRD), and data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test. The results indicated that the addition of red ginger extract significantly improved emulsion stability, preserved color brightness, slowed the increase in moisture content, and mitigated the decline in fat content during storage. The addition of ginger extract exhibited no significant effect on pH variations. The antioxidant and antimicrobial activities of bioactive compounds in red ginger were instrumental in maintaining the quality of mayonnaise throughout storage. These findings highlight the potential of red ginger extract as a natural additive to enhance the physicochemical stability of full-fat mayonnaise for up to 21 days under ambient storage conditions.
KARAKTERISTIK KIMIA YOGHURT SINBIOTIK DENGAN PENAMBAHAN TEPUNG HANJELI (Coix lacryma-jobi L.): CHEMICAL CHARACTERISTICS OF SYNBIOTIC YOGURT WITH THE ADDITION OF HANJELI FLOUR (Coix lacryma-jobi L.) Sari, Dewiarum; Utami, Sari Wiji
Tropical Animal Science Vol. 8 No. 1 May (2026): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v8i1.2065

Abstract

Synbiotic yogurt is yogurt made by combining probiotics and prebiotics that can increase functional value because they have a positive impact on health. Commercial starter "biokul" contains Lactobacillus acidophilus and Bifidobacterium, which are groups of probiotic bacteria that can live in the intestine. hanjeli flour (Coix lacryma-jobi L.) contains bioactive compounds that can be used as a substrate for probiotic growth, in addition to being able to improve the chemical quality of synbiotic yogurt. This study aims to determine the chemical characteristics of synbiotic yogurt with the addition of hanjeli flour (Coix lacryma-jobi L.) as a natural stabilizer. The research parameters include protein content, fat content, and water content. The method used in this study was a Completely Randomized Design (CRD) consisting of 4 treatments, including P0 (without the addition of 0% hanjeli flour); P1 (addition of 1% hanjeli flour); P2 (addition of 2% hanjeli flour); and P3 (addition of 3% hanjeli flour). The data obtained were analyzed using Analysis of Variance (ANOVA); if there was a significant difference, then continued with Duncan's Multiple Range Test (DMRT). The results of the analysis of variance showed that the difference in the concentration of millet flour had a significant effect (P <0.05) on the protein content, fat content, and water content of synbiotic yoghurt. The best treatment from this study was obtained in treatment P3 (addition of 3% millet flour), which had a protein content of 3.41%, a fat content of 2.72%, and a water content of 82.79%.
Co-Authors Agung Wicaksono, Dani Agustin, Dewi Retno Ali, Abdul Muta Amelia Lulu Rosalin Hutabarat Atmaja, Baluh Medyabrata Dewi Purwati Febriyanti, Amira Hulid, Mohammad Imam Thohari Istanti, Ari Khirzin, Muhammad Habbib Laksanawati, Trias Ayu Liliyanti, Mita Ayu Maharani, Cindy Selya Muhammad Irvan Ali Nadia Maharani Prastujati, A. U. Purwadi Purwadi Putri, Mariska Anindya Rifqi Hidayatulloh Rohmansyah, Elsya Angelia Salvian Setyo Prayitno Sandryas Alief Kurniasanti Sari Wiji Utami Susilowati, Erlin Ton, Sefri Wenni Meika Lestari Wicaksono, Dani Agung