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All Journal HAYATI Journal of Biosciences VALENSI Reaktor International Journal of Renewable Energy Development JURNAL KIMIA SAINS DAN APLIKASI JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Eksergi: Chemical Engineering Journal R.E.M (Rekyasa Energi Manufaktur) Jurnal Food Science and Technology Journal (Foodscitech) Molekul: Jurnal Ilmiah Kimia ASEAN Journal of Chemical Engineering Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Jurnal Riset Teknologi Pencegahan Pencemaran Industri Journal Of World Science Journal of Bioresources and Environmental Sciences Eduvest - Journal of Universal Studies Bookchapter Alam Universitas Negeri Semarang Journal of Bioresources and Environmental Sciences International Journal of Renewable Energy Development Bulletin of Chemical Reaction Engineering & Catalysis Asian Journal of Social and Humanities JURNAL REKAYASA KIMIA & LINGKUNGAN
Marcelinus Christwardana
Department Of Chemistry, Diponegoro University, Jl. Prof. Sudarto, SH., Tembalang, Semarang, Central Java
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Neuroscience Social Sciences

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Journal : Food Science and Technology Journal (Foodscitech)

 1 
Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food Nefasa, Angela Nitia; Wulandari, Eudia Christina; Christwardana, Marcelinus; Hadiyanto, H.
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (363.032 KB) | DOI: 10.25139/fst.v3i2.3139

Abstract

The purpose of this study was to determine the further effect of soybean oil and phycocyanin extract against the quality of macronutrient (fat, protein, lactose) and also Solid Non-Fat (SNF) in cow’s milk. Two different substances, i.e., soybean oil and different amount of phycocyanin extract was added into the milk. The result showed the increase of protein content gradually from 3.49 ± 0.230 to 3.88 ± 0.010 when phycocyanin was added. The inverse with the decreased fat content from the control sample, but after the addition of phycocyanin extract, it was increased gradually 6.15 ± 0.210 to 6.35 ± 0.21. SNF has increased from 10.61 ± 0.014 to 10.87 ± 0.007, while the decreasing level of lactose has been shown from 5.74  ± 0.021 to 5.62  ± 0.028 due to addition of phycocyanin. In conclusion,  the addition of phycocyanin extract can increase the protein and SNF content of milk. This phycocyanin extract also acts as an antioxidant agent so that it can reduce the oxidation process, which might be caused by the addition of soybean oil. Soybean oil might be used as a food additive to improve the fat content of milk but must be accompanied by an antioxidant agent to prevent the oxidation process.
Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food Nefasa, Angela Nitia; Wulandari, Eudia Christina; Christwardana, Marcelinus; Hadiyanto, H.
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (363.032 KB) | DOI: 10.25139/fst.v3i2.3139

Abstract

The purpose of this study was to determine the further effect of soybean oil and phycocyanin extract against the quality of macronutrient (fat, protein, lactose) and also Solid Non-Fat (SNF) in cow’s milk. Two different substances, i.e., soybean oil and different amount of phycocyanin extract was added into the milk. The result showed the increase of protein content gradually from 3.49 ± 0.230 to 3.88 ± 0.010 when phycocyanin was added. The inverse with the decreased fat content from the control sample, but after the addition of phycocyanin extract, it was increased gradually 6.15 ± 0.210 to 6.35 ± 0.21. SNF has increased from 10.61 ± 0.014 to 10.87 ± 0.007, while the decreasing level of lactose has been shown from 5.74  ± 0.021 to 5.62  ± 0.028 due to addition of phycocyanin. In conclusion,  the addition of phycocyanin extract can increase the protein and SNF content of milk. This phycocyanin extract also acts as an antioxidant agent so that it can reduce the oxidation process, which might be caused by the addition of soybean oil. Soybean oil might be used as a food additive to improve the fat content of milk but must be accompanied by an antioxidant agent to prevent the oxidation process.
Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food Nefasa, Angela Nitia; Wulandari, Eudia Christina; Christwardana, Marcelinus; Hadiyanto, H.
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (363.032 KB) | DOI: 10.25139/fst.v3i2.3139

Abstract

The purpose of this study was to determine the further effect of soybean oil and phycocyanin extract against the quality of macronutrient (fat, protein, lactose) and also Solid Non-Fat (SNF) in cow’s milk. Two different substances, i.e., soybean oil and different amount of phycocyanin extract was added into the milk. The result showed the increase of protein content gradually from 3.49 ± 0.230 to 3.88 ± 0.010 when phycocyanin was added. The inverse with the decreased fat content from the control sample, but after the addition of phycocyanin extract, it was increased gradually 6.15 ± 0.210 to 6.35 ± 0.21. SNF has increased from 10.61 ± 0.014 to 10.87 ± 0.007, while the decreasing level of lactose has been shown from 5.74  ± 0.021 to 5.62  ± 0.028 due to addition of phycocyanin. In conclusion,  the addition of phycocyanin extract can increase the protein and SNF content of milk. This phycocyanin extract also acts as an antioxidant agent so that it can reduce the oxidation process, which might be caused by the addition of soybean oil. Soybean oil might be used as a food additive to improve the fat content of milk but must be accompanied by an antioxidant agent to prevent the oxidation process.
Co-Authors . Widayat A Abdullah Adrianus Kristyo Prabowo Adrianus Kristyo Prabowo, Adrianus Kristyo Agam Duma Kalista Wibowo Agnes Priska Tiarasukma Agnes Priska Tiarasukma Agus Afif Andin Vita Amalia, Andin Vita Andri Cahyo Kumoro Angela Nitia Nefasa Angela Nitia Nefasa Angela Nitia Nefasa Aniek Sri Handayani Athanasia Amanda Septevani, Athanasia Amanda Atunnisa, Rifa' Berkah Fajar Tamtomo kiono Boy Frando Sijabat Danny Soetrisnanto Dessy Ariyanti Dessy Ariyanti Didik Setiyo Widodo E. Enjarlis Ega Zahrotun Nisa Eudia Christina Wulandari Fadhilla, Putri Fatkur Rohman Fatlan, Ode Resa Fitra Pradhita Fitria Yuli Anggita Sari Gunawan Gunawan H Hadiyanto H. Hadiyanto H. Hadiyanto H. Hadiyanto H. Hadiyanto H. Hargono Hamid Hamid Hantoro Satriadi Haris, Amnan Hendrawan, Muhammad Andiri Heriyanti, Andhina Putri Heru Cahyana Huda, Muhammad Badrul I Made Aditya Suryajaya Ifa Miftahushudury Ismiyarto Ismitarto Ismojo, I. Joelianingsih . Linda Aliffia Yoshi, Linda Aliffia Linda Suyati Lisa Aditya Margaretha Praba Aulia Maulana, Achmad Yanuar Muhamad Zaini Mahdi Ngadiwiyana M.Si. S.Si. Nur Rokhati Ode Resa Fatlan Pina Tiani Purbowatiningrum Ria Sarjono Putra, Alam Eka Ratnawati Ratnawati Retno Ariadi Lusiana Riky Yonas Rinaryadi, Kemilau Permata Hati Rizkan, Muhammad Rizki Nor Amelia S. Slamet Satrio Kuntolaksono Sidik Marsudi Sijabat, Boy Frando Singgih Hartanto Singgih Hartanto Sri Widodo Agung Suedy Sudirman Sudirma Syachrir, Guntur Tony Suryo Utomo Tri Retnaningsih Soeprobowati Udi Harmoko Udi Harmoko Uray Irzandi Wahyu Zuli Pratiwi Widharyanti, Ika Dyah Yasinta Nikita Titisari Yuli Amalia Husnil Zakaria Hussein Abdurrahman