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All Journal Buletin Peternakan Jurnal Veteriner JURNAL ILMU DAN TEKNOLOGI PETERNAKAN agriTECH

. Fatma

Faculty Of Animal Science, Universitas Hasanuddin, Makassar, 91214,

Author-ID : 2870088

Agriculture, Biological Sciences & Forestry Computer Science & IT Veterinary Other

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Karakterisitik Edible Film Berbahan Whey Dangke dengan Penambahan Karagenan (CHARACTERISTICS OF EDIBLE FILM BASED DANGKE WHEY WITH CARRAGEENAN ADDITION) Fatma Maruddin; Ratmawati Ratmawati; Fahrullah Fahrullah; Muhammad Taufik
Jurnal Veteriner Vol 19 No 2 (2018)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Dangke whey is one type of protein and can be made edible film. The quality of the edible film made from dangke whey can be improved with the addition of carrageenan. The purpose of this research was to determine the quality of the edible film made from dangke whey with the addition of different concentrations of carrageenan. The qualities of the edible film observed were the microstructure, the color values L *, a * and * b, water vapor transmission rate (WVTR) and thickness. Data analyzed using ANOVA with a completely randomized design. The treatment used of carrageenan with different concentrations: 2%; 2.5%; 3% and 3.5%. Each treatment was repeated 3 times. Microstructure of edible film showed the improvement of interaction between the molecules of constituent materials. Values of color* L were 86.1088.37, the value of color * a were -0.55-0.70 and a value of the color * b were 2.03-3.35. Water vapor transmission rate (WVTR) were 5.08-5.35 g/mm2.jam. The thickness were 0.034-0.036 mm. The use of carrageenan concentrations up to 4% for manufacturing of edible film have not changed for the color * L, * a and * b, the rate of water vapor transmissions and thickness. Based on the microstructure showed that the molecules of edible film properly distributed beginning on the use of carrageenan concentration of 2.5%.

Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR) Sulmiyati Sulmiyati; Nur Saidah Said; Deka Uli Fahrodi; Ratmawati Malaka; Fatma Fatma
Jurnal Veteriner Vol 19 No 2 (2018)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for. The purpose of this study was to examine the comparison of physiochemical quality of kefir made from goat’s milk and cow’s milk. This study used Completely Randomized Design (CRD) with two treatments and five replications using different milk which was goat’s milk and cow’s milk. Parameters measured were the weight gain of kefir grain (PBBK), ethanol content, the percentage of lactic acid and pH of kefir. The data obtained were analyzed by using the Analysis of Variance and if the treatment was significantly different, then the test continued with the Least Significant Difference (LSD). The results showed that kefir produced with different types of milk showed a significant effect (P <0.05) on pH parameters, lactic acid percentage, and ethanol content, but no significant effect (P>0.05) on the value of PBBK. It can be concluded that the best kefir made of goat milk has characteristics: pH value 3.89, the percentage of lactic acid 0.14; PBBK 26.61%; and 0.72% ethanol content.

Co-Authors . Nahariah Chusnul Hidayat Chusnul Hidayat Deka Uli Fahrodi Fahrullah Fahrullah Fastawa Rajma M. Taufik Muhammad Taufik Muhammad Taufiq Nur Saidah Said Nurliyani R. Malaka Ratmawati Malaka Ratmawati Ratmawati Soeparno Soeparno Soeparno Soeparno Sulmiyati Sulmiyati

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