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All Journal Buletin Peternakan Buletin Peternakan Tropis (Bulletin of Tropical Animal Science)
Ismiarti, Ismiarti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary Other

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Properties of Soft Cheese Supplemented with Cinnamon Extract (Cinnamomum burmannii) During Storage Ismiarti, Ismiarti; Luthfi, Nadlirotun; Putri, Beta Novia; Tuty, Septi Setyas; Rahmah, Sava Talia
Buletin Peternakan Vol 49, No 1 (2025): BULETIN PETERNAKAN VOL. 49 (1) FEBRUARY 2025
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v49i1.89819

Abstract

An innovative milk-based functional product was developed to produce a quality and healthy animal product, such antioxidant-rich cheese. The study conducted to identify the chemical composition, lactic acid bacteria (LAB) viability, color characteristic, hardness, and stickiness cheese with cinnamon extract during storage. Material used were cow milk from UPT Ternak Perah Diponegoro University, cinnamon extract, animal rennet, and culture of Lactobacillus plantarum Kita-3 from Food and Nutrition Culture Collection (FNCC), Universitas Gadjah Mada. The research assessed experimentally using completely randomized design (CRD) with 4 treatments and 6 replications. Cheese was stored on refrigerator at 4-10°C and observed at 0, 10, and 20 days to determine titrated acididity (TA), water content (WC), free fatty acid (FFA), LAB viability, color characteristics, hardness, and stickiness. Treatments were addition of cinnamon extract 0% (P0), 3% (P1), 6% (P2), and 9% (P3). Data collected was analyzed by analysis of variance and continuing with duncan’s multiple range test. The addition of cinnamon were not affected (p>0.05) to TA and FFA at 0 day observation, WC, b*, stickiness at 0 and 20 days, and hardness at 10 days. Meanwhile, it affected significantly (p<0.01) to TA at 10 and 20 days, pH and LAB viability at all observation, WC at 10 days, FFA and hardness at 0 and 20, and stickiness at 10 days. In summary, the addition of cinnamon up to 9% could produce a good quality of cheese during storage. 
Pengaruh Penambahan Ekstrak Kayu Manis (Cinnamomum burmannii) Terhadap Total Padatan, Kesegaran, Dan Sensoris Susu Pasteurisasi Ismiarti, Ismiarti; Rohmat, Nur
Buletin Peternakan Tropis Vol. 2 No. 1 (2021)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.2.1.9-14

Abstract

Pasteurisasi perlu dilakukan untuk menekan pertumbuhan bakteri patogen pada susu sebelum dikonsumsi. Penelitian ini bertujuan untuk mengkaji penambahan ekstrak kayu manis untuk meningkatkan kualitas susu pasteurisasi ditinjau dari total padatan, kesegaran, dan sensoris Sampel yang digunakan berupa susu murni yang diambil dari peternakan rakyat di Kabupaten Semarang, Jawa Tengah. Penelitian eksperimental ini menggunakan Rancangan Acak Lengkap (RAL) pola searah yang terdiri atas 4 perlakuan dan 5 kali ulangan. Perlakuan terdiri atas : P0 = susu sapi pasteurisasi + 0% ekstrak kayu manis (kontrol), P1 = susu sapi pasteurisasi + 2 % ekstrak kayu manis, P2 = susu sapi pasteurisasi + 4 % ekstrak kayu manis, dan P3 = susu sapi pasteurisasi + 6% ekstrak kayu manis. Susu pasteurisasi diamati pada hari ke 0, 3, 7, dan 14 untuk mengetahui total padatan dan kesegaran menggunakan uji alkohol 70%, sedangkan uji sensoris dilakukan pada hari ke 0. Pengujian sensoris dilakukan oleh 24 panelis agak terlatih. Hasil penelitian menunjukkan bahwa penambahan ekstrak kayu manis sampai dengan 6% tidak berpengaruh nyata terhadap total padatan dan kesegaran susu pasteurisasi. Total padatan P0, P1, dan P2 mengalami penurunan setelah penyimpanan sampai dengan 7 hari namun masih berada di kisaran normal, sedangkan P3 dibawah standar. Total padatan dari semua perlakuan berada di bawah standar setelah disimpan 14 hari.  Kesegaran susu mulai menurun setelah disimpan 3 hari dan di hari ke 14, susu pasteurisasi sudah mengalami kerusakan. Penambahan ekstrak kayu manis berpengaruh sangat nyata terhadap warna dan rasa (P<0,01) susu sapi pasteurisasi. Kesimpulannya, penambahan esktrak kayu manis dengan level berbeda mampu mempertahankan kualitas susu dan meningkatkan kualitas sensoris, namun tidak memperpanjang masa simpan. 
Co-Authors Luthfi, Nadlirotun Nur Rohmat Putri, Beta Novia Rahmah, Sava Talia Tuty, Septi Setyas