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All Journal Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmiah Fillia Cendekia Jurnal Abdi Insani
Arkan, Naofal Dhia
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Pengaruh Varian Bubuk Rempah Lokal terhadap Karakteristik Kadar Air, Warna (Hue, Chroma, dan Whiteness Index), Rendemen, dan Persentase Whey Keju Arkan, Naofal Dhia; Setyawardani, Triana; Sumarmono, Juni
Jurnal Ilmiah Fillia Cendekia Vol 9 No 1 (2024): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v9i1.5101

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan varian bubuk rempah lokal yang paling optimal pada keju. Varian bubuk rempah lokal yang digunakan adalah kayu manis (Cinnamomum burmannii), serai (Cymbopogon citratus), dan kunyit (Curcuma longa L.) dengan perlakuan sebagai berikut; P0: keju susu sapi tanpa tambahan bubuk rempah; P1: keju susu sapi + 1% bubuk kayu manis; P2: keju susu sapi + 2% bubuk kayu manis; P3: keju susu sapi + 3% bubuk kayu manis; P4: keju susu sapi + 1% bubuk serai; P5: keju susu sapi + 2% bubuk serai; P6: keju susu sapi + 3% bubuk serai; P7: keju susu sapi + 1% bubuk kunyit; P8: keju susu sapi + 2% bubuk kunyit; P9: keju susu sapi + 3% bubuk kunyit. Penelitian menggunakan rancangan acak lengkap dengan tiga ulangan. Variabel yang diukur meliputi kadar air, Total Asam Tertitrasi (TAT), rendemen, persentase whey, dan warna keju. Kadar air keju berkisar 39,22–61,12%, TAT berkisar 1,08–1,86%, rendemen berkisar 10,89–19,32%, persentase whey berkisar 78,14–88,80%, warna hue berkisar 11,82–26,06%, chroma berkisar 13,49–28,82%, dan Whiteness Index (WI) berkisar 55,86–76,12%. Hasil dianalisis menggunakan analisis variansi (ANOVA) dan Uji Duncan's Multiple Range Test. Berdasarkan hasil penelitian dapat disimpulkan bahwa persentase penambahan bubuk rempah lokal 3% merupakan persentase yang paling optimal pada keju, dengan TAT, rendemen, warna hue, dan chroma tertinggi.
The Effect of Adding Carrot Powder, Dragon Fruit, Secang Wood, and Telang Flowers on the Physicochemical and Sensory Characteristics of Milk Ice Cream Setyawati, Awalia Putri; Daffarrel, Reyhan; Azizah, Fitri Nur; Ananta, Maghriza Dhafa; Setyawardani, Triana; Sumarmono, Juni; Fadhlurrohman, Irfan; Arkan, Naofal Dhia
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.7

Abstract

This study aims to evaluate the effect of the addition of carrot powder, dragon fruit, secang wood, and telang flowers on the physicochemical and sensory characteristics of milk ice cream. A Complete Random Design (CRD) with four treatments and five repeats was used to observe color, overrun, pH, melting time, texture, and organoleptic parameters. The results show that the addition of natural ingredients has a significant influence on several parameters. Colour and texture showed noticeable differences, with the carrot (P1) treatment having high lightness (62.39±3.89) and with secang wood (P3) treatment having high hardness (509.34 N), while dragon fruit (P2) was preferred in organoleptic tests. Overrun and melting time don't show any noticeable difference (p > 0.05), but overall values are below home industry ice cream standards. The addition of natural ingredients such as dragon fruit and telang flower lowers the pH, influenced by the anthocyanin content. In conclusion, natural ingredients can improve the visual characteristics and sensory preferences of ice cream, but it need optimization to meet industry quality standards.
Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese Setyawardani, Triana; Sumarmono, Juni; Dwiyanti, Hidayah; Rizqiati, Heni; Arkan, Naofal Dhia; A. Mohamed, Tasnim Hunin
Buletin Peternakan Vol 48, No 1 (2024): BULETIN PETERNAKAN VOL. 48 (1) FEBRUARY 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i1.87026

Abstract

This study aimed to evaluate the properties of low-fat cottage cheese with the addition of herbs. We conducted an experiment with nine treatments, namely P1: whole-milk cottage cheese; P2: low-fat cottage cheese; P3: low-fat cottage cheese + 20% bidara leaf extract; P4: low-fat cottage cheese + 20% bay leaf extract; P5: low-fat cottage cheese + 20% moringa oleifera leaf extract; P6: Low-fat cottage cheese + 10% bidara leaf extract + 10% bay leaf extract; P7: low-fat cottage cheese + 10% bidara leaf extract + 10% moringa oleifera leaf extract; P8: low-fat cottage cheese + 10% bay leaf extract + 10% moringa oleifera leaf extract; and P9: low-fat cottage cheese + 6.67% bidara leaf extract + 6.67% bay leaf extract + 6.67% moringa oleifera leaf extract. The microbial profile of cheese showed that the total LAB count was retained at 6.23-7.25 log CFU/g. While herb-fortified cottage cheese contained a significantly higher level of antioxidants, the lowest cholesterol level was observed in cottage cheese fortified with 20% bidara leaf extract. The general fatty acids in cheese without herb addition were saturated fatty acids (51.94%) and unsaturated fatty acids (15.67%), with palmitic acid being the most predominant fatty acid (36.62%). In conclusion, herbs can improve antioxidant levels and retain total fatty acid in low-fat cottage cheese.
PENERAPAN BIOTEKNOLOGI PRODUK SUSU YOGURT DAN KEJU UNTUK MENINGKATKAN NILAI TAMBAH DAN DAYA SAING KELOMPOK TANI SUPRAH DI DUSUN SILEMBU BANJARNEGARA Uletika, Niko Siameva; Arkan, Naofal Dhia; Putera, Radita Dwi; Afuan, Lasmedi; Zulfa, Mulki Indana
Jurnal Abdi Insani Vol 12 No 12 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i12.3309

Abstract

This dedication aims to analyze the implementation of digital transformation in Nagari Bukit Buai Tapan through the integration of regional profiles, management of organic compost, and the use of family medicinal plants (Toga) as an effort to support sustainable development. The methodology used includes socialization of programs to local stakeholders, training in nagari and community devices in the use of digital information systems, regional mapping with simple software, as well as direct practice of cultivating toga and making household compost. This program is implemented in a participatory manner by involving nagari devices, farmer groups, health cadres, youth, and beneficiary households. The results of this service indicate that the digital information system is successfully operated by the Nagari device to manage population data and local potential. The regional mapping produces administrative maps that are printed and installed in the Nagari office and are available in digital format. More than 20 households planted toga, including ginger, turmeric, and lemongrass, while three units of household composter began to be actively used with kitchen waste and EM4. Analysis shows a significant increase in public knowledge related to herbal -based health and environmentally friendly waste management. The discussion confirms that the integration of digitalization, organic compost, and toga not only strengthens data-based governance, but also encourages food independence, health, and preservation of local wisdom. This finding implies that holistic digital nagari transformation models can be an effective strategy to strengthen governance, improve welfare, and support sustainable development. This research contributes conceptual and practical to the development of local village based on local wisdom that can be replicated in other nagari.  
Co-Authors A. Mohamed, Tasnim Hunin Ananta, Maghriza Dhafa Azizah, Fitri Nur Daffarrel, Reyhan Fadhlurrohman, Irfan Heni Rizqiati Hidayah Dwiyanti Juni Sumarmono Lasmedi Afuan Mulki Indana Zulfa, Mulki Indana Niko Siameva Uletika Setyawati, Awalia Putri Triana Setyawardani