Article Per Year (5 Year)
p-Index From 2021 - 2026
1.463
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian Sosiohumaniora Jurnal Penelitian Pascapanen Pertanian Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Chimica et Natura Acta Jurnal Kajian Budaya dan Humaniora (JKBH)
Mohamad Djali
Department Of Food Technology, Faculty Of Agroindustrial Technology, Padjadjaran University Jl Bandung-Sumedang KM 21 Bandung, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
EFFECT OF BUFFALO MILK ADDITION ON THE QUALITY OF SWEET CORN FERMENTED BEVERAGE (Zea Mays L.) Lembong, Elazmanawati; Djali, Mohamad; Lara Utama, Gemilang; Pratiwi Ramadhani, Abbya
Jurnal Teknologi Pertanian Vol. 27 No. 1 (2026)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2026.027.01.3

Abstract

Sweet corn based fermented beverages represent a promising innovation in cereal based products with potential as functional foods. However, the low lactose content in corn extract limits the growth of Lactic Acid Bacteria (LAB), thereby necessitating the addition of lactose sources from animal milk. This study aimed to evaluate the effect of buffalo milk addition on the physicochemical, microbiological, and sensory characteristics of a sweet corn based fermented beverage and to determine the optimal formulation. The study employed a completely randomized design with five levels of buffalo milk addition: 0%, 10%, 20%, 30%, and 40%. The parameters analyzed included ash content, protein content, fat content, titratable acidity, total LAB, and sensory properties. The results showed that buffalo milk addition significantly affected all measured parameters. Increasing buffalo milk concentration led to higher ash, protein, fat, titratable acidity, and LAB counts. However, none of the formulations met the minimum protein requirement specified by SNI 2981:2009. The formulation containing 30% buffalo milk was selected as the optimal treatment, as it provided the best balance among physicochemical properties, microbial quality, and sensory acceptability, although it did not yield the highest values for all parameters. The resulting product is more appropriately classified as a corn-based fermented beverage with buffalo milk addition and can be considered to partially meet the requirements of SNI 2981:2009.
Co-Authors Debby M. Sumanti, Debby M. Dewi, Dita Listya Edy Subroto Elazmanawati Lembong Endah Wulandari Endah Wulandari Fetriyuna Fetriyuna Gemilang Lara Utama Gradelia Gusti Rahayu Heni Radiani Arifin Herlina Marta In-In Hanidah Indira Lanti Kayaputri Jaluwardhana, Rivan Satria Kendra, Audrey Lucyana Trimo Mooira, Lumongga Nazhifa Az-Zahra, Nisrina Pratiwi Ramadhani, Abbya Rossi Indiarto Sri Fatimah Sylvia Harnah Tati Sukart Vira Putri Yarlina Yosini Deliana