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Application of optimized Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk in the production of niyoghurt DEWI YUNITA; ELSA VARIZKI; SYARIFAH ROHAYA; IRFAN IRFAN; MURNA MUZAIFA
Jurnal Natural Volume 23 Number 2, June 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v23i2.29310

This research aimed to optimize the growth of commercial yogurt starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) on coconut milk before they were applied in the production of coconut yogurt, which is known as niyogurt or cocogurt. The research consists of three steps. Firstly, both microbes were grown on 100% cow’s milk and were analyzed for pH and total lactic acid bacteria (LAB) to examine the length of fermentation time. Secondly, both microbes were gradually grown on cow’s milk and coconut milk media, with samples ranging in combinations of the two kinds of milk from 100% milk to 100% coconut milk. Finally, the optimized starter cultures were then applied to niyogurt production. The results showed that the pH of the starter cultures obtained in 100% milk after 48 hours of fermentation was 4.41±0.04 for Streptococcus thermophilus and 4.44±0.03 for Lactobacillus bulgaricus. Meanwhile, the total lactic acid bacteria counts were 8.62±3.03 log cfu/ml for Streptococcus thermophilus and 9.55±2.22 log cfu/ml for Lactobacillus bulgaricus. These results showed that both commercial starter cultures need long periods to reach the targeted pH and total lactic acid bacteria (LAB) suggesting that enrichment was needed before commercial starter cultures were used. Furthermore, after analyzing six samples of growth on different ratios of milk and coconut milk, it was seen that both starters could grow optimally on 100% coconut milk. The total LAB after 24 hours of fermentation was 11.07 log cfu/ml with pH 4.05. Based on chemical and microbiological analyses, the characteristics of niyogurt have met Indonesia’s Standard for food consumption (SNI 2981:2009). The niyogurt consisted of 3.15% protein content, 8.3% fat content, 0.83% total acid, 0.76% mineral content, and 11.48 log cfu/ml total LAB.

Natural Decomposer (MOL) developed from various banana waste and different storage times DEWI YUNITA; IRFAN IRFAN; MARLINA MARLINA
Jurnal Natural Volume 21 Number 2, June 2021
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v21i2.20198

MOL is a local microorganism or natural decomposer that is used as a starter culture in production of organic fertilizers which is known as bokashi. The advantage of using MOL is that it can be made from cheap materials or by utilizing agricultural waste so that it can increase the added value of waste as well as reduce the environmental pollution. The use of MOL as a biodecomposer in production of bokashi can accelerate the fermentation process. This study aimed to produce MOL where the characteristic is similar with commercial Effective Microorganism (EM4). This study used a factorial randomized block design (RBD) with 2 factors. First factor was the types of banana (J) consisted of three levels, namely awak banana (Musa paradisiacal var. Awak; J1), barangan banana (Musa acuminate Colla; J2), and kepok banana (Musa acuminata balbisiana Colla; J3). Second factor was the storage times consisted of three levels, namely 0 weeks after fermentation (L1), 2 weeks after fermentation (L2), and 4 weeks after fermentation (L3). The analysis carried out after fermentation included total cell counts (TCC), pH value, temperature, and organoleptic test in the form of hedonic test for color and description test for aroma. The best sample was determined based on the highest TCC, the lowest pH value and aroma using a ranking test. The best treatment was obtained from J1L2 treatment (awak banana and 2 weeks after fermentation) with 1.8 × 109 CFU/ml of TCC, 3.17 of pH and medium tapai aroma.

Application of optimized Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk in the production of niyoghurt DEWI YUNITA; ELSA VARIZKI; SYARIFAH ROHAYA; IRFAN IRFAN; MURNA MUZAIFA
Jurnal Natural Volume 23 Number 2, June 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v23i2.29310

This research aimed to optimize the growth of commercial yogurt starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) on coconut milk before they were applied in the production of coconut yogurt, which is known as niyogurt or cocogurt. The research consists of three steps. Firstly, both microbes were grown on 100% cow’s milk and were analyzed for pH and total lactic acid bacteria (LAB) to examine the length of fermentation time. Secondly, both microbes were gradually grown on cow’s milk and coconut milk media, with samples ranging in combinations of the two kinds of milk from 100% milk to 100% coconut milk. Finally, the optimized starter cultures were then applied to niyogurt production. The results showed that the pH of the starter cultures obtained in 100% milk after 48 hours of fermentation was 4.41±0.04 for Streptococcus thermophilus and 4.44±0.03 for Lactobacillus bulgaricus. Meanwhile, the total lactic acid bacteria counts were 8.62±3.03 log cfu/ml for Streptococcus thermophilus and 9.55±2.22 log cfu/ml for Lactobacillus bulgaricus. These results showed that both commercial starter cultures need long periods to reach the targeted pH and total lactic acid bacteria (LAB) suggesting that enrichment was needed before commercial starter cultures were used. Furthermore, after analyzing six samples of growth on different ratios of milk and coconut milk, it was seen that both starters could grow optimally on 100% coconut milk. The total LAB after 24 hours of fermentation was 11.07 log cfu/ml with pH 4.05. Based on chemical and microbiological analyses, the characteristics of niyogurt have met Indonesia’s Standard for food consumption (SNI 2981:2009). The niyogurt consisted of 3.15% protein content, 8.3% fat content, 0.83% total acid, 0.76% mineral content, and 11.48 log cfu/ml total LAB.

Aplikasi Minyak Atsiri Pala (Myristica fragrans Houtt) dan Komponennya (-pinene dan sabinene) sebagai Bioaditif pada Daging Sapi Yuliani Aisyah; Dewi Yunita; Audia Amanda; Murna Muzaifa; Irfan Irfan
Jurnal Agripet Vol 22, No 1 (2022): Volume 22, No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v22i1.22134

ABSTRACT. Minyak pala (Myristica fragrans Houtt) telah diketahui memiliki kemampuan antimikroba. Komponen dominan di dalam minyak pala adalah -pinene dan sabinene. Daging sapi merupakan salah satu bahan pangan yang mudah rusak dan mudah terkontaminasi bakteri patogen. Oleh karena itu, bioaditif seperti minyak pala diperlukan agar daging sapi tidak mudah rusak dan terhindar dari cemaran bakteri patogen. Penelitian ini bertujuan mengetahui kemampuan antimikroba minyak pala (Myristica fragrans Houtt) dan komponen dominan (memiliki persentase tinggi) di dalam minyak pala (-pinene dan sabinene) terhadap kualitas daging sapi. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari 2 (dua) faktor yaitu jenis bioaditif (minyak pala, -pinene, sabinene, dan campuran -pinene + sabinene) dan lama penyimpanan (1 hari dan 7 hari). Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) dan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa sabinene memiliki nilai TPC lebih tinggi yaitu 4,19 Log CFU/g pada lama penyimpanan 7 hari, dibandingkan dengan daging sapi yang direndam dengan -pinene memiliki nilai TPC 3,19 Log CFU/g dan 3,55 Log CFU/g untuk minyak pala. Daging sapi yang direndam dengan menggunakan -pinene dan minyak pala serta disimpan selama 7 hari, dapat menekan pertumbuhan Salmonella sp menjadi negatif, namun belum bisa menekan pertumbuhan bakteri patogen Coliform, Escherichia coli dan Staphylococcus aureus di bawah jumlah yang telah ditetapkan SNI 3932:2008. Secara organoleptik, daging sapi yang direndam menggunakan -pinene memiliki aroma khas daging dan masih dapat mempertahankan warna kemerahan daging sapi. Bioaditif -pinene dan minyak pala berpotensi untuk dikembangkan menjadi bioaditif alami pada daging sapi.(Application of nutmeg essential oil (Myristica fragrans Houtt) and its major components (-pinene and sabinene) as Bio-additives in Beef)ABSTRAK. Nutmeg essential oil (Myristica fragrans Houtt) has been known to have antimicrobial properties. The major components in nutmeg oil are -pinene and sabinene. The addition of nutmeg oil in beef could protect beef from bacterial contamination. This study aims to determine the antimicrobial properties of nutmeg oil (Myristica fragrans Houtt) and its major components (-pinene and sabinene) on beef quality. This study used a factorial Randomized Block Design consisting of two factors namely the types of bio-additives (nutmeg oil, -pinene, sabinene, and a mixture of -pinene and sabinene) and storage time (1 day and 7 days). The data was analyzed using Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT). The results showed that sabinene had a higher TPC value of 4.19 Log CFU/g at 7 days of storage than -pinene having TPC value of 3.19 Log CFU/g and 3.55 Log CFU/g for nutmeg oil. In addition, beef soaked using -pinene and nutmeg oil and stored for 7 days, can suppress the growth of Salmonella sp to negative, but has not been able to suppress the growth of pathogenic bacteria Coliform, Escherichia coli and Staphylococcus aureus below the amount set by SNI. 3932:2008. Based on the results of organoleptic test, beef marinated using -pinene has a more distinctive aroma of meat and could maintain the reddish color of the beef. Overall, -pinene and nutmeg oil are potential to be developed as natural bio-additives in beef.

PENGARUH PROPORSI LIMBAH DAUN DAN JENIS MOL TERHADAP MUTU BOKASI Irfan Irfan; Dewi Yunita; Ismail Sulaiman; Muhammad Ikhsan Sulaiman; Fathur Rizky Maulana
Jurnal Ilmu-Ilmu Pertanian Indonesia Vol 24 No 1 (2022)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jipi.24.1.32-38

[EFFECT OF LEAF WASTE PROPORTION AND TYPES OF LOCAL MIKROORGANISM ON THE QUALITY OF BOKASHI]. The purpose of this study was to get a combination of the treatment of the leaf waste proportion and local microorganism (MOL) type to the quality of bokashi. The use of specific MOL as a bioactivator is expected to produce a good bokashi. The production of bokashi was conducted at the Garbage Collection Center of Syiah Kuala University, Banda Aceh, Indonesia. The experimental design was a completely randomized design (CRD) with 2 factors including the proportion of leaves (D) and the type of MOL (M). The first factor consisted of two levels (50% and 70% leaf) and the second factor consisted of 4 levels (rice MOL, soil MOL, bokashi MOL, and leaf waste MOL). The quality of bokashi was measured based on the total cell counts of microbes, pH, C/N ratio, descriptive test (texture, aroma, and colour), and plant growth tests on corn. The results showed that all bokashi have complied with SNI 19-7030- 2004. The best bokasi was obtained from the combination between 50% leaf waste proportion and MOL type of rice. This bokashi had a total microbes of 4.1 x 108 CFU/g, pH value of 7.4, C/N ratio of 10.2, with organoleptic characteristics of loose texture and slightly moisture, slightly soil-scented, blackish color and the hight of test plant of 61 cm. The main advantage of this bokashi compared to others was in the highest number of microbes total and the best texture.

Shelf-Life Analysis, Nutritional Quality, and Raw Material Sourcing of Chayote (Sechium edule (Jacq.) Swartz)-Enriched Broiler Chicken Dimsum Dewi Yunita; Yuliani Aisyah; Eva Murlida; Siti Safira Kusuma; Ariva Mayzuhra
Jurnal Agripet Volume 26, No. 1, April 2026
Publisher : Animal Husbandry Department, The Faculty of Agriculture, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v26i1.1153

Dimsum is a popular snack in Indonesia and is widely available in Banda Aceh. However, it has a limited shelf-life. This study was conducted in three stages. In the first stage, the primary objective was to determine the shelf life of raw and steamed broiler chicken Dimsum made with chayote, referred to as CCD, when stored at different temperatures (ambient, chilled, and frozen). The study observed pH values, moisture content, total plate counts (TPC), and total counts of Salmonella spp. and Staphylococcus aureus. The study indicated that raw CCD lasts for one hour at room temperature, whereas steamed CCD lasts for only 4-8 hours. Both types of CCD can be stored for 1-2 days in chilled storage and 1-2 weeks in frozen storage. Steamed CCD meets Indonesian quality standards for chicken nuggets (SNI 6683:2014). The CCD is also high in protein (17.38%), fiber (4.54%), and antioxidants (12.65%). In the second stage, a comparative study was conducted between CCD and Dimsum from three different outlets in Banda Aceh. The results showed that CCD had the highest fiber content among the samples tested. The final stage of this research aimed to identify modern markets for sourcing broiler chicken meat as a raw material for CCD production. The results suggest that the M1 modern market is suitable for purchasing chicken broilers for use as a raw ingredient for Dimsum.

APLIKASI NEAR INFRARED SPECTROSCOPY (NIRS) DALAM PENGUKURAN KEHILANGAN MINYAK DAN PENGUJIAN AKURASINYA DIBANDINGKAN DENGAN METODE SOKLET Irfan Irfan; Iqbal Fitri Aji; Dewi Yunita
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.107-120

Loss of oil during crude palm oil (CPO) extraction occurs among other things, due to the use of high temperature and pressure in the boiling process so that the oil from the fruit is absorbed and remains in the empty fruit bunches (EFB). This oil loss is generally measured using Soxhlet method. However, recently in several palm oil mills (POM), the Soxhlet method has been replaced by the Near Infrared Spectroscopy (NIRS) method which is equipped with free and open-source software (FOSS). Therefore, the purpose of this study was to examine the application of NIRS in measuring oil loss in EFB and to test its accuracy compared to the Soxhlet method. The data is from primary source of POM during April-June 2022 period (peak harvest times). Normality test and paired T test is used to analyze data. This research also cites case studies of CPO processing companies in Indonesia in the last 10 years (2013-2022) with a focus on oil loss in EFB. The results showed that the oil loss in EFB using NIRS and Soxhlet were 0.50% and 0.49%, respectively. These two values are below the company's oil loss standard (0.62%). Both data are normally distributed and based on the paired T test, it was found that there were no significant differences in the results of oil loss analysis using the NIRS and Soxhlet methods. Compared with data for the last 10 years, they are also below the standard limit of other companies which reaches 3%. Therefore, NIRS is more recommended in terms of time efficiency, safe and does not damage the material.

Java plum (Syzygium cumini) puree as a functional ingredient for improving the physicochemical, microbiological, and nutritional quality of soygurt Noer Octaviana Maliza; Syarifah Rohaya; Novi Safriani; Dewi Yunita
Jurnal Teknologi dan Industri Pertanian Indonesia Vol. 18 No. 1 (2026): April
Publisher : Food and Agricultural Product Technology Department, Faculty of Agriculture, Univerisitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v18i1.1145

Soygurt is a promising plant-based fermented product, but its acceptance is limited by beany flavor and insufficient functional diversification. This study evaluated java plum (Syzygium cumini) puree as a local fruit ingredient to improve the quality of functional fruit soygurt. The experiment used a block randomized design with two factors: java plum-to-water ratio (1:0, 1:0.5, and 1:1) and puree concentration (30% and 60%). Soygurt was produced from soy milk standardized to 16% solid non-fat, inoculated with Lactobacillus bulgaricus and Streptococcus thermophilus at 3% (v/v), and incubated at 43°C for 16 h. Soluble protein, total titratable acidity, pH, lactic acid bacteria count, and viscosity were measured to select the best treatment, followed by ash, fat, anthocyanin, and antioxidant analyses. The best formulation was soygurt with 60% undiluted java plum puree. This treatment showed soluble protein inhibition above 90%, pH 4.25, total acidity 0.82%, lactic acid bacteria count of 9.20 × 10⁹ cfu/g, and viscosity of 602.3 cP. The product contained 0.84% ash, 0.41% fat, 317.3 mg/g anthocyanin, and 52.49% antioxidant activity. Java plum puree improved soygurt functionality through natural purple coloration, antioxidant enrichment, and probiotic viability.

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