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T. Suryati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Penambahan Sari Kurma sebagai Substrat Antibakteri pada Minuman Whey Fermentasi J. K. Negara; M. Arifin; E. Taufik; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.1.36-41

Abstract

Whey from cheese is still underutilized in Indonesia which has the potential to cause environmentalpollution. One alternative to whey processing is to make a fermented whey drink with the additionof date palm juice as a mixture. Dates juice is expected to provide additional nutrition for lactic acidbacteria (LAB) in the fermentation process. The purpose of this study was to determine the antibacterialproperties of whey fermented beverage products with the addition of date juice. The study was conductedusing a randomized block design (RBD) with six groups of sampling treatment with P0; 0% as a control(whey: date juice 100: 0 v / v), P2; 10% (90: 10 v / v), P2; 15% (85: 15 v / v) and P3; 20% (80: 20 v / v).The results of this study indicate that the fermented whey drink with the addition of date juice fermentedwith the bacteria Lactobacillus fermentum B111K (L. fermentum) for 24 hours has been shown to have ahigher antibacterial ability at the level of 20% compared to controls who were not given additional datejuice.
Penerapan GMP dan SSOP dalam Proses Produksi Rendang Daging di Produsen Rendang Istana Rendang Jambak V. Indriani; A. Apriantini; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 3 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.3.127-137

Abstract

Rendang is a Minangkabau typical food made from meat cooked with coconut milk and additional spices for 4-6 hours using a wood stove and a semi-closed place, where the rendang is made potentially contaminated with contamination during production. This study aims to evaluate the application of the basic requirements of food safety standards, namely GMP and SSOP during the production process at the rendang producer, Istana Rendang Jambak. Data were taken based on observations and interviews of workers and owners. The assessment of conformity with the application of GMP in rendang producers, Istana Rendang Jambak, obtained a score of 34.17%-85.00%, with a deviation value of 213 from the overall value of 468. The assessment of conformity with the application of SSOP obtained a value of 0.00%-68.75%, with a deviation value of 79 from the overall value of 120. Rendang Palace Jambak is sufficient to meet the principles of GMP, but does not meet FDA requirements regarding SSOP.
Hubungan Tingkat Konsumsi Madu dengan Pengetahuan Gizi, Status Gizi, dan Kebugaran Remaja di Kota Bogor A. Septiani; A. Apriantini; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 2 (2022): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.10.2.69-76

Abstract

Honey consumed regularly is known to improve vitality. The level of vitality can be influenced by several factors, such as the amount of food intake, that related to nutritional knowledge and status. The objectives of this study is to analyze the connection between the knowledge about nutrient, the status of nutrition, and the level of honey consumption to the vitality of adult’s body in Bogor City. Sampling is carried out based on the Slovin formula with a total of 100 respondents and has qualified representatives of adult’s in Bogor City. The status of nutrition measurement by anthropometric method. The data of body vitality level is measured through Balke Test. The data is collected through a questionnaire interview and then descriptively analyzed and tested for the correlation. The results that 69 % of the respondents are lack of knowledge about nutrient. The status of nutrition values is 79 % of them are normal. The highest level of honey consumption is 2 to 3 times a week. The conclusion is the knowledge about nutrient, the status of nutrition, and the level of honey consumption influence the vitality of human body based on the multiple correlation test.
Review: Aplikasi Ekstrak Daun Kelor (Moringa oleifera) pada Berbagai Produk Olahan Daging A. Apriantini; R. G. Putra; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 3 (2022): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.10.3.132-143

Abstract

Moringa Leaves (Moringa Oleifera) have high nutrition contents and bioactives substances, such as vitamins (B1, B2, B3, C, dan D), phenolic compounds, carotenoids, and nitrogen compounds. Therefore, Moringa leaves are often added to various processed meat products in order to increase the nutritional value and prevent oxidation reactions during product processing and storage. The aim of this study was to review the application of moringa leaves extract on processed meat products and study for their physicochemical, antioxidant, microbiological and sensory properties. The highest antioxidant activity measured using the DPPH method was found in using ethanol and methanol solvent with maceration techniques. Meat products that were added with Moringa leaf extract caused increased in antioxidant activity and protein content, reduced fat content and TBARS values, changed in pH, and increased in panelists’ preference if previously remove the unpleasant odors from Moringa leaves.
Comparison Between Natural and Synthetic Antioxidants in Beef Products: A MetaAnalysis K. A. Fadhil; T. Suryati; A. Jayanegara
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 11 No. 1 (2023): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.11.1.19-26

Abstract

Synthetic antioxidants are created through artificial synthesis, whereas natural antioxidants are created through natural synthesis in plants, animals, and microbes. Although synthetic antioxidants have been used previously, there has been a growing need in recent years for natural antioxidants, largely due to the negative consequences of synthetic antioxidants. Therefore, many current studies have focused on finding natural antioxidants in diverse plants. This study aimed to compare the effectiveness of natural and synthetic antioxidants in beef products using a meta-analysis approach. The method included the stages of identification, selection, and conformity check. The selection process resulted in 12 articles obtained from the electronic database of Harzing’s Publish and Perish software. The metaanalysis model used in this study was random-effect model involving a positive control group (synthetic antioxidants) and an experimental group (natural antioxidants). The effect size and confidence interval were computed using the OpenMEE software, while the summary size and Egger’s test were obtained using JASP software. Results revealed that the addition of natural antioxidants showed comparable quality to synthetic antioxidants, as indicated by similar values between the two groups for the peroxide value, carbonyl content, metmyoglobin content, cooking loss, pH, and hue angle (P>0.05). Natural antioxidants showed a higher value on b (yellowness) and chroma (P<0.05). Parameters indicating lower value (P<0.05) occurred in TBARS, a (redness), and L (lightness). In conclusion, the addition of natural antioxidants in beef products demonstrates comparable results and could be used as alternatives to synthetic antioxidants.
Improving The Quality of Sweet Duck Jerky from South Kalimantan through Modification of Antioxidant-Rich Spices H. Kurniawan; T. Suryati; A. Apriantini
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 11 No. 1 (2023): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.11.1.27-33

Abstract

Various processed duck meat generally still uses rejected duck meat. The weakness of rejected duck meat is its tough texture, fishy smell, and high-fat content. Fat content increases the possibility of lipid oxidation and the formation of free radicals. The effort to overcome this is by adding antioxidant-rich spices during processing, one of which is sweet duck jerky from South Kalimantan. The research aimed to analyze the effect of modification of antioxidant-rich spices and obtaining the best spice formula in the manufacturing process. The study used a 3x3 factorial completely randomized design (CRD) with three replications. First factor was three different spice formula (formula A, formula B, and formula C), and the second factor was three different storage times (0 week, two weeks, and four weeks). Data were analyzed using analysis of variance, and significant results were then tested using the Tukey test. The results showed that the spice formula had a significant effect (p<0.05) on malondialdehyde (MDA) content, DPPH inhibition, and antioxidant capacity. There was an interaction between spice formulas and storage times on microbiological characteristics, MDA content, DPPH inhibition, and antioxidant capacity. The study concludes that the modification of spices increases the quality of duck jerky, especiallyfrom antioxidant activity and ability to maintain low MDA content. B spice formula showed the best formula than other spice formulas.
Karakteristik Fitokimia dan Antioksidan dari Madu Trigona Fermentasi yang Berasal dari Nektar Tropis Indonesia I. Nabilah; Y. C. Endrawati; T. Suryati; A. M. Fuah; H. Nuraini; V. A. Mendrofa; Winarno
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 13 No. 3 (2025): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.13.3.159-165

Abstract

Madu Trigona merupakan produk hasil ternak lebah yang kaya akan metabolit sekunder seperti alkaloid, flavonoid, saponin, dan tanin, serta dikenal memiliki sifat antioksidan. Penelitian ini bertujuan untuk mengevaluasi profil fitokimia dan aktivitas antioksidan madu Trigona yang difermentasi selama tujuh hari. Madu ini berasal dari lebah yang mengumpulkan nektar dari pohon pala (Myristica fragrans), manggis (Garcinia mangostana), dan durian (Durio zibethinus). Analisis yang dilakukan meliputi pH, kadar air, kadar alkohol, profil gula, total fenolik, saponin, dan aktivitas antioksidan. Fermentasi menyebabkan penurunan pH akibat produksi asam oleh mikroba serta peningkatan kadar air. Kadar glukosa dan sukrosa menurun dari 6,13% dan 4,83% pada hari ke-4 menjadi 3,99% dan 1,47% pada hari ke-7. Kadar alkohol meningkat hingga 6,21% b/b, menandakan aktivitas metabolisme Saccharomyces cerevisiae. Total fenolik menurun dari 1,508 menjadi 0,541 mg TAE/g pada hari ke-4 dan sedikit meningkat menjadi 0,707 mg TAE/g pada hari ke-7. Kandungan saponin turun dari 573,16 menjadi 147,66 mg KOH/g pada hari ke-4, lalu meningkat menjadi 429,84 mg KOH/g pada hari ke-7. Aktivitas antioksidan meningkat signifikan dari 3,17% menjadi 24,36%. Hasil ini menunjukkan bahwa fermentasi selama tujuh hari dapat meningkatkan aktivitas antioksidan sekaligus memodifikasi sifat fitokimia madu, sehingga berpotensi menjadi produk fungsional dari Indonesia tropis. Kata kunci: Fermentasi, Madu Trigona, Metabolit Sekunder, Nanas
Co-Authors A. Apriantini A. Jayanegara A. M. Fuah A. Septiani E. Taufik H. Kurniawan H. Nuraini I. Nabilah J. K. Negara K. A. Fadhil M. Arifin R. G. Putra V. A. Mendrofa V. Indriani WINARNO Y. C. Endrawati