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All Journal Innofarm Jurnal Inovasi Pertanian Agrointek JURNAL GALUNG TROPIKA Adi Widya : Jurnal Pengabdian Masyarakat PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) JURNAL PENGABDIAN KEPADA MASYARAKAT Biofarm : Jurnal Ilmiah Pertanian Research Fair Unisri Acitya Wisesa: Journal of Multidisciplinary Research Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka
Triyono, Kharis
Agroteknologi, Universitas Slamet Riyadi, Surakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Physics Social Sciences Other

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Journal : Agrointek

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KEMAMPUAN EKSTRAK ETANOL DAUN JERUK PURUT (Citrus hystrix D.) UNTUK MENGHAMBAT BAKTERI Escherichia coli DAN Salmonella sp. PADA SUSU SEGAR Yustina Wuri Wulandari; Kharis Triyono; Nanik Suhartatik; Mita Krisna Murti
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7846

Abstract

Kaffir lime leaves are often used as a flavoring. In addition to being used as a flavoring, kaffir lime leaves are known to be used as antimicrobials. Fresh milk has a high nutritional value, so good for the growth of pathogenic microbes. Therefore, treatment is needed on fresh milk by adding of kaffir lime leaves ethanol extract which containing active compounds to inhibit the growth of pathogenic microbes. The purpose of this research is to know the ability of kaffir lime leaves ethanol extract to inhibit E. coli and Salmonella sp. on fresh milk. This research uses explorative method with 2 factors. The first factor was concentration of kaffir lime leaves ethanol extract (20, 10, 5, and 2,5 g/ml), while the second factor was incubation time (0, 1, 2, and 3 hours). Analysis of this research include Total Plate Count (TPC) and calculation of count of E. coli and Salmonella sp. The results showed that the kaffir lime leaves ethanol extract able to inhibit the growth of E. coli and Salmonella sp. in fresh milk. Growth of E. coli and Salmonella sp. decreased significantly with increasing concentrations of kaffir lime leaves ethanol extract and incubation time.
Aktivitas antioksidan yoghurt susu biji ketapang (Terminalia catappa L.) dengan penambahan ekstrak daun seledri (Apium graveolens L.) Nanik Suhartatik; Merkuria Karyantina; Kharis Triyono; Yudha Dwi Haryo Bintoro
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.16993

Abstract

Tropical almonds (Terminalia catappa L) are food ingredients that can be developed into probiotic drinks like yogurt. The addition of celery leaf extract in to yoghurt can affect the growth of the bacteria. Celery leaf contain natural antimicrobial compounds that can influence bacterial growth. However, celery also contain bioactive compounds that can improve the functional properties of food.  This study aimed to determine the antioxidant activity of tropical almond yogurt with the addition of celery leaves. The research method used was factorial Completely Randomized Design (CRD), with the first factor being the type of starter culture and the second factor the fermentation time (0, 2, 4, 6, 8, 12, and 16h). The starter culture included Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), and Lactobacillus bulgaricus - Streptococcus thermophilus (St-Lb). Data analysis used Duncan Multiple Range Test with a significance level of 5%. The results showed that after 16h of fermentation, the total acid-producing bacteria was at 7.47 log CFU/ml. This value met the standard criteria for probiotics products. Antioxidant activity with the highest percentage of inhibition (97.11%) was found in yogurt with a starter type of St-Lb. This product had 7.21 log CFU/ml of total acid-producing bacteria, total phenol content (TPC) of 143.61 mg GAE/ 100 ml, total flavonoids of 281.22 mg QE/g, a total sugar content of 25.76%, and protein content of 13.38%. Tropical almond yoghurt, with the addition of celery leaves, has the potential to be developed as a functional food. Further research need to investigate the functional properties of the yoghurt.
Co-Authors Abda Abda Adib, Farhan Agung Putra Leksana Amalia Fatmawati Angga Fitriadi Nugroho Annisa Witular Arief Chandra Kusuma Arif Setiyawan Ayu Dita Rani Ayu Dita Rani Dewi Ratna Nurhayati Dewi Ratna Nurhayati Een Yuni Ria Saputri Elly Istiana Maulida Geger Hapit Gumelar Hannugra Essa Alhaffiz Ika Dwi Meilawasih JM Sri Hardiatmi karyodikromo, Avi sukma Linuwih Adhi Anggoro M. Abdullah Faiq Kholily Maulani, Rizki Merkuria Karyantina Mita Krisna Murti Muchtarom Almutakkabbir Nanik Suhartatik P Priyono Pebriana Choirunnisa Priyono Priyono Ria Saputri, Een Yuni Riana Kusuma rivan nur aprianto Rizki Ardianto Nugroho Sapto Riyadi Sartono Joko Santosa Sartono Joko Santosa Sartono Joko Santoso Septi Kumalasari Sinta Nurani Siswadi Siswadi Sumarmi - - Sumarmi Sumarmi TRI MELIANA Tyosan Tyosan Wahyu Agustina wahyu huddin Wara Hayu Prihaningtyas Y Sartono Joko Santosa Yohana Natalia Attik Primastuti Yudha Dwi Haryo Bintoro Yulyana Wulandari Yustina Wuri Wulandari Zunianingrum Varichatun Muslichah