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All Journal Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Ilmiah Fillia Cendekia
Arkan, Naofal Dhia
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Agriculture, Biological Sciences & Forestry Control & Systems Engineering Education Electrical & Electronics Engineering Energy Immunology & microbiology Mechanical Engineering Veterinary Other

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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.
The Effect of Skimmed Milk Level on the Characteristics of Physicochemical and Hedonic Test of Mozzarella Cheese Maharani, Nanda Intan; Rahmat, Iqbal Zulfahmi; Daud, Muhammad Farhan; Ariyanto , Ardi Nur; Setyawardani, Triana; Sumarmono, Juni; Arkan, Naofal Dhia; Fadhlurrohman, Irfan
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 14 No. 2 (2026): August 2026
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

This study aims to examine how the addition of skimmed milk at different levels affects the physical, chemical and hedonic test characteristics. The research was conducted using a Complete Random Design (RAL) consisting of 4 treatments, namely: control (P0); skimmed milk 2.5% (P1); skimmed milk 5% (P2); and skimmed milk 7.5% (P3). The results showed that the addition of skimmed milk had a very pronounced effect on all parameters tested (P<0.01). The pH value increased from 5.48±0.02 (P0) to 5.51±0.04 (P1), 5.73±0.04 (P2), and 5.78±0.06 (P3). Yields increased from 4.9±0.47% (P0) to 8.4±0.34% (P1), 8.7±0.10% (P2), and 9.2±0.23% (P3). The higher the level of skim milk added, the yield and pH of the cheese increases, so that the amount of cheese produced is more and the pH is higher but the distinctive taste of the cheese decreases. However, the increase in skim milk also causes the cheese to become harder, the moisture content decreases, and the level of ductility or ability of the cheese to be drawn is significantly reduced. Based on the hedonic test, mozzarella cheese with the addition of skim milk of up to 7.5% was still acceptable to the panellists, despite a decrease in the ductility aspect. Thus, the addition of skimmed milk can be an alternative to increase the quantity of mozzarella cheese production, but it is necessary to pay attention to the balance between the quantity and texture quality of the cheese to keep it in accordance with the characteristics expected by consumers.
Co-Authors A. Mohamed, Tasnim Hunin Ananta, Maghriza Dhafa Ariyanto , Ardi Nur Azizah, Fitri Nur Daffarrel, Reyhan Daud, Muhammad Farhan Fadhlurrohman, Irfan Heni Rizqiati Hidayah Dwiyanti Juni Sumarmono Maharani, Nanda Intan Rahmat, Iqbal Zulfahmi Setyawati, Awalia Putri Triana Setyawardani