Article Per Year (5 Year)
p-Index From 2021 - 2026
1.908
P-Index
This Author published in this journals
All Journal The Journal of Experimental Life Sciences (JELS) Jurnal Ternak Tropika JURNAL ILMIAH PETERNAKAN TERPADU Veterinary Biomedical and Clinical Journal JURNAL KAJIAN VETERINER Journal of Applied Veterinary Science and Technology Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat)
Haskito, Ajeng Erika Prihastuti
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Health Professions Immunology & microbiology Medicine & Pharmacology Neuroscience Public Health Social Sciences Veterinary Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Acidity and Alcohol Levels of Goat’s Milk Yoghurt with the Addition of Black Rice Bran Flour During Cold Storage Haskito, Ajeng Erika Prihastuti; Fatra, Ilhami Maulia; Mahdi, Chanif; Noviatri, Aldila; Adrenalin, Sruti Listra
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 12 No. 3 (2024)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v12i3.p354-366

Abstract

The development of yoghurt variations is increasingly diverse nowadays. The addition of black rice bran flour into yoghurt processing can increase the functional value of yoghurt, including increasing taste, antioxidant content, and dietary fiber. This research was to determine the effect of storage time in goat's milk yoghurt with the addition of black rice bran flour at a cold temperature of 4c on acidity and alcohol levels. The research used with 5 treatments, 4 repetitions. The treatment includes storage periods  i.e., 0, 1, 2, 3 and 4 weeks. The acidity level will be calculated for each treatment group using the acid-base and alcohol titration method using the pycnometer method. The data obtained were analyzed using the one way ANOVA test followed by the Duncan Multiple Range Test. The results show that storage time has a very significant effect (p˂0.01) on acidity and alcohol levels. The highest acidity level was in week 2 (0.47%), then decreased continuously in weeks 3 and 4 of storage time. The alcohol content increased in line with storage time, reaching 0.0043% in week 4. If  we look at the acidity and alcohol levels, the recommendation for consuming goat's milk yoghurt with the addition of black rice bran flour is no more than 1 weeks of storage time.
Preventive effects of yogurt fortified with purple roselle extract against cardiotoxicity in rats exposed with 2,3,7,8-tetrachlorodibenzo-p-dioxin Setianingrum, Ani; Fanadila, Iffa; Pratiwi, Herlina; Haskito, Ajeng Erika Prihastuti
The Journal of Experimental Life Science Vol. 11 No. 3 (2021)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2021.011.03.02

Abstract

Dioxin is one of the environmental persistent organic pollutants that harm animal and human health. Prolonged exposure to 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) can disrupt normal organ function including heart. Yogurt is known to have antioxidant properties, and fortification natural plant-based antioxidant purple roselle (Hibiscus sabdariffa L) extract into yogurt can improve the antioxidant potential. The purpose of this study was to determine the preventive effect of yogurt fortified with purple roselle on dioxin exposure rats (Rattus norvegicus) based on the levels of Malondialdehyde (MDA) and histopathological of the heart. This experimental study using a completely randomized design (CRD). A total of 30 male Wistar rats were divided into 5 groups (NC, PC, T1, T2, T3), a dose of 200 ng/kg BW TCDD and 1 mL of roselle yogurt 0.5%, 1.0%, and 1.5% were given orally for 12 days. MDA levels were analyzed using the Thiobarbituric Acid (TBA) assay and histopathology of the heart using the Haematoxylin Eosin (HE) staining method. Statistical analysis using one-way Analysis of Variance (ANOVA). Histopathology changes were analyzed descriptively. The results showed that TCDD exposure induced oxidative stress in heart tissue and yogurt roselle has the potential to prevent an increase of MDA levels significantly (p<0.05). Furthermore, TCDD can cause histopathological alterations such as necrosis and hemorrhage, and yogurt roselle was proven to prevent cardiotoxicity due to TCDD exposure.
Co-Authors Adrenalin, Sruti Listra Anjani, Godelva Permata Anna Roosdiana Chanif Mahdi Citra Sari Dameanti, Fidi Nur Aini Eka Puji Fanadila, Iffa Fatmawati, Mira Fatra, Ilhami Maulia Immauliate, Sinthia Medchera Jangnga, Indah Puspadyah Mawarni, Riski Eka Nariswari, Bintari Nindhyasari, Shintya Noviatri, Aldila Pratiwi, Herlina Ratna, Novia Kumala Dian Nur Safitri, Anna Setianingrum, Ani Untari, Handayu Widi Nugroho