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The Impact of Pediococcus acidilactici BK01 Supplementation on Production Performance and Quality of Japanese Quail Eggs Ade Rakhmadi; Ade Sukma; Indri Juliyarsi; Sri Melia; Ely Febriyanti; Rizki Dwi Setiawan
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 12 No. 1 (2024): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v12i1.9425

Probiotic supplementation in feed is currently under extensive research and development, particularly to improve egg production performance and enhance the quality of quail eggs. This study aimed to determine the effects of Pediococcus acidilactici BK01 supplementation on production performance, weight, fat, and cholesterol content of Japanese quail (Coturnix japonica) eggs. This study used four treatments and probiotic supplementation was performed using drinking water at four different concentrations (0, 1, 2, 3%). The supplementation of Pediococcus acidilactici BK01 demonstrated a significant difference (P<0.05) in both egg production and cholesterol content, yet did not yield a significant difference (P>0.05) in egg weight and lipid content. Pediococcus acidilactici BK01 supplementation at concentrations of 2% and 3% resulted in an increase in egg production from 60.85% to 84.52% and led to a reduction in cholesterol content by more than 50% (from 215.43 to 98.57 mg/dL) compared to the control group. Consequently, the administration of the probiotic Pediococcus acidilactici BK01 up to a concentration of 3% influenced on egg production and egg cholesterol content in Japanese quail.

Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural Alkalis Deni Novia; Sri Melia; Novirman Jamarun; Habibburrahman
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.14

Pidan eggs can be made into less safe food because of the ingredients used in making them. Coconut fibre ash and quicklime are natural ingredients with alkaline pH values that can be used to make pidan eggs. This research aimed to compare the influence of ash coconut fibre and quicklime yang on egg quail's physicochemical and sensory characteristics. The study employed a methodological approach utilizing a fully randomized design comprising five treatments with four replications each. The treatments involved varying ratios of coconut fibre ash to quicklime: A (90:10), B (70:30), C (50:50), D (30:70), and E (10:90). Diversity analysis revealed that the duration of alkaline fermentation significantly affected (P<0.05) the moisture content, pH value, calcium content, sensory attributes of the albumen and yolk color, and texture. However, it did not significantly impact the aroma of pidan quail eggs. The best research results were a ratio of coconut fibre ash to quicklime of 10:90 with a pH value of 10.53, moisture content of 70.74%, calcium content of 0.51%, sensory value of albumen color of 3.80 (blackish brown), egg yolk color of 4.24 (dark green/dark), aroma of 3.04 (smells of ammonia), and texture of 3.84 (slightly dense).

The Impact of Pediococcus acidilactici BK01 Supplementation on Production Performance and Quality of Japanese Quail Eggs Ade Rakhmadi; Ade Sukma; Indri Juliyarsi; Sri Melia; Ely Febriyanti; Rizki Dwi Setiawan
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 12 No. 1 (2024): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v12i1.9425

Probiotic supplementation in feed is currently under extensive research and development, particularly to improve egg production performance and enhance the quality of quail eggs. This study aimed to determine the effects of Pediococcus acidilactici BK01 supplementation on production performance, weight, fat, and cholesterol content of Japanese quail (Coturnix japonica) eggs. This study used four treatments and probiotic supplementation was performed using drinking water at four different concentrations (0, 1, 2, 3%). The supplementation of Pediococcus acidilactici BK01 demonstrated a significant difference (P<0.05) in both egg production and cholesterol content, yet did not yield a significant difference (P>0.05) in egg weight and lipid content. Pediococcus acidilactici BK01 supplementation at concentrations of 2% and 3% resulted in an increase in egg production from 60.85% to 84.52% and led to a reduction in cholesterol content by more than 50% (from 215.43 to 98.57 mg/dL) compared to the control group. Consequently, the administration of the probiotic Pediococcus acidilactici BK01 up to a concentration of 3% influenced on egg production and egg cholesterol content in Japanese quail.

SOSIALISASI SANITASI DAN HIGIENIS KERUPUK KULIT PADA IKM RIZKY DI KOTA PADANG Indri Juliyarsi; Sri Melia; Deni Novia; Ade Sukma; Tuty Anggraini; Najmiatul Fitria
BULETIN ILMIAH NAGARI MEMBANGUN Vol. 4 No. 3 (2021)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v4i3.302

The skin crackers are well-known and favored as regional superior products which are very potential to be developed. The purpose of this service is to improve sanitation and hygiene aspects, where the layout of production in accordance with SSOP and GMP. Approach methods offered to support knowledge programs using trained and consultation with the methods used are lectures and discussions. The focus of activities is the renovation of layout of production space and sanitation equipment. Based on the service of introducing appropriate technology, Mitra is very enthusiastic about using cleaning tools for wet and clean production spaces with sanitary and hygienic and storage space equipped with container boxes so that it can increase the shelf life of the skin after drying, as well as improve the production space so that the production is running well in accordance with SSOP, GMP in production.

Standardization of Dairy Products Through the Implementation of Pasteurization Technology and Aseptic Packaging Rahmat Eka Putra; Ratni Prima Lita; Sri Melia; Indri Juliyarsi; Meuthia Meuthia; Devi Yulia Rahmi; Fatma Poni Mardiah
Warta Pengabdian Andalas Vol 31 No 1 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.1.187-194.2024

In order to enhance the quality of goat's milk products and ensure their cleanliness and safety for consumption, it is imperative to standardize the product and enhance its quality through the implementation of pasteurization technology and the utilization of aseptic packaging. Moreover, this initiative aims to enhance the sustainable commercialization of Rokir Farm's dairy products. Products can generate financial gains for companies while providing individuals with high-quality dairy products. Additionally, these items can support government initiatives to ensure food security and address nutritional deficiencies. This activity entails a collaborative effort between universities and partners to address particular challenges partners encounter in product standardization. Other goat milk-producing farmer groups can utilize this activity as a model.

Improving Product Quality through the Implementation of Good Manufacturing Practices and Vacuum Packaging in Smoked Catfish Businesses in Pasaman Setiawan, Rizki Dwi; Ananda, Ananda; Sandy, Ikhlas Pratama; Juliyarsi, Indri; Melia, Sri; Vebriyanti, Ely; Sukma, Ade; Aulia, Surya; Putri, Annisa; Rifki, Adam Muhammad; Sari, Deta Yosfa; Salsabila, Andhini Aulia; Farid, Muhammad; Hasanah, Zahratul
Indonesian Journal of Community Services Vol 7, No 1 (2025): May 2025
Publisher : LPPM Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/ijocs.7.1.85-92

The production of smoked catfish in Pasaman Barat faces several challenges, including traditional smoking processes that lack the implementation of Good Manufacturing Practices (GMP), inadequate packaging and labeling, and limited marketing strategies. These conditions result in inconsistent product quality, a short shelf life, and low market competitiveness. This community service program aims to improve the product quality and sustainability of the Gusni Afrida MSME partner through the application of GMP, enhanced packaging techniques, and the development of digital marketing strategies. The methods employed include training in GMP implementation, vacuum packaging techniques, labeling, replacement of equipment compliant with GMP standards, and mentoring in GMP applications. The program enhances the partner's understanding of GMP, vacuum packaging techniques, labeling, production management, and digital marketing, accompanied by the practical implementation of GMP. This involves the use of equipment that meets GMP standards, employing proper production personnel attributes, vacuum packaging techniques, and attractive product labeling. In addition, e-commerce-based marketing broadens market access. Implementation of this program is expected to positively impact the quality, efficiency, and competitiveness of the partner's products. The adoption of GMP and modern marketing strategies can serve as models for the development of small businesses in the local food industry.

Application of Pediococcus acidilactici BK01 Microencapsulated Starter on Nutritional and Organoleptic Value of Sweet Potato Flour (Ipomoea batatas L.) Fermented Milk Supadil, Doni; Melia, Sri; Juliyarsi, Indri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.018.03.5

Probiotics are live microorganisms that benefit to the body's health. One of which is Pediococcus acidilactici BK01, which is used as a microencapsulated starter in the manufacture of fermented milk. This study aimed to determine the effect of adding several types of sweet potato flour (Ipomoea batatas L.) on the nutritional and organoleptic values of fermented milk. The research method used is an experimental method using a Randomized Group Design. The treatments were the addition of several types of sweet potato flour (Factor A): A1 (white sweet potato), A2 (purple sweet potato), C1 (yellow sweet potato), and the percentage of sweet potato addition (Factor B): B1 (0%), B2 (3%), B3 (6%). The results showed that the addition of sweet potato flour at different percentages had an effect (p < 0.05) on moisture content, protein content, fat content, and sensory value. The conclusion of this study is that fermented milk with the addition of 6% purple sweet potato (A2B3) is a treatment that can be accepted by organoleptic panelists with 84.27% moisture content, 5.67% protein content, 1.59% fat content. For the future, the results of this study are expected that fermented milk with the addition of sweet potato can increase nutritional value and be used as a functional food that is beneficial for health.

Effect of Storage Time of Fermented Milk Using Lactiplantibacillus plantarum SN13T on Fermented Milk Quality Auliarasulina, Siti; Melia, Sri; Juliyarsi, Indri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 1 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.01.1

Storage of fermented milk is esseential to maintain its quality, safety, and probiotic benefits. This study aimed to evaluate the effect of storage duration on fermented milk using Lactiplantibacillus plantarum SN13T starter for 30 d at refrigerator temperature (4°C) on the quality of fermented milk. Key parameters assessed included moisture content, protein content, fat content, pH, titrable acidity, total lactic acid bacteria (LAB), viscosity, water holding capacity, syneresis, and organoleptic properties. The treatment in this study was the length of storage of L. plantarum SN13T fermented milk, namely 0 d (A), 10 d (B), 20 d (C), and 30 d (D). The results showed that after 30 d of fermented milk storage at refrigerator temperature using L. plantarum SN13T starter had a water content of 89.32%, protein content of 0.74%, fat content of 2.41%, pH 4.32, titrable acidity of 1.39%, and total lactic acid bacteria count of 1.55x 109 CFU/ml. Viscosity was 1137.00 Pa-s, water holding capacity 50.91%, and syneresis 38.85%. The organoleptic evaluation showed that color, taste, texture, and aroma remained favorable for up to 30 d of storage. These findings conclude that fermented milk stored for up to 30 d using L. plantarum SN13T starter meets Codex and Indonesian National Standards for safety and quality. This fermented milk drink is suitable for use as a health drink because it contains probiotic L. plantarum SN13T.

Diversification of Lactiplantibacillus plantarum SN13T Fermented Milk Products with the Addition of Green Grass Jelly Extract (Premna oblongifolia Merr.) as a Functional Food Syahnara, Rahmi Ayu; Yoshendri , Allisya Aulia; Melia, Sri; Juliyarsi, Indri; Sukma, Ade
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 1 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.01.2

This study aims to deterhe the effect of adding green grass jelly extract (Premna oblongifolia Merr.) on various properties of Lactiplantibacillus plantarum SN13T fermented milk. Specifically, it exahes the impact on protein content, fat content, water content, antioxidant levels, pH, titratable acidity (TTA), total lactic acid bacterial colonies (LAB), and organoleptic values. The treatments in this study were the addition of green grass jelly extract to the fermented milk processing as much as 0%, 0.5%, 1%, and 1.5%, with each treatment repeated five times. The results showed that adding green grass jelly extract had no significant effect (p > 0.05) on protein content, fat content, moisture content, pH, TTA, total LAB colonies, and texture in the organoleptic test. However, it had a significant effect (p < 0.05) on increasing antioxidant activity and the organoleptic tests for color, aroma, and taste. Based on the results, the best addition of green grass jelly leaf extract was 1% (C), with an average antioxidant activity value of 81.38%, a color preference level of 3.08 (neutral), aroma 2.94 (neutral), taste 2.28 (somewhat disliked), and texture 3.08 (neutral). Green grass jelly leaf extract can be added to fermented milk as a functional food containing probiotics and antioxidants.

Effect of Cinnamon Bark Oil (Cinnamomum burmannii) on the Properties of Whey-Based Cheese Edible Films Hasana, Annisa Nada; Salsabila, Shafa; Melia, Sri; Juliyarsi, Indri
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.2025.020.02.2

The whey-based edible film has high hydrophilic properties that can affect product quality and the shelf life of packaged products. This study aims to determine the effect of the cinnamon bark oil (Cinnamomum burmannii) addition and the most effective concentration on the physical and chemical properties of edible film. The main material used in this research is whey, which was obtained from Keju Lasi in Agam Regency West Sumatera.The method used in this research was an experimental method employing a Randomized Block Design (RBD) with 5 treatments and 4 replicates. The treatments in this study were cinnamon bark oil concentrations 0%, 0.2%, 0.4%, 0.6%, and 0.8%. The results showed that the concentration of cinnamon bark oil had a significant effect (p < 0.05) on the thickness of 0.13-0.20 mm, water vapor transmission rate of 4.39-2.69 g/m²/day, solubility of 73.18-66.73%, and color L* (24.48-32.22), a* (-1.76-(-4.28)), and b* (0.74-10.47), antioxidant activity 39.48 - 48.48%, hedonic quality test, color 4.86 (yellow) - 1.96 (dark yellow), aroma 4.40 (mild cinnamon aroma) - 1.52 (very strong cinnamon aroma), taste 4.18 (mild bitter) - 2.30 (strong bitter), and texture 3.24 (medium elasticity) - 2.64 (low elasticity). However, the addition of cinnamon bark oil gave no significant effect (p > 0.05) on the moisture content of 19.54-22.73%, and pH 5.63-5.39 whey-based edible film. This study concluded that the best treatment in this study was treatment 0.2% for the physical properties of whey edible film.

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