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All Journal International Journal of Advances in Applied Sciences Jurnal Pangan dan Gizi Jurnal AGROTEKNOLOGI Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Journal of the Indonesian Tropical Animal Agriculture Jurnal Pangan dan Agroindustri Warta IHP (Warta Industri Hasil Pertanian) Animal Production : Indonesian Journal of Animal Production Caraka Tani: Journal of Sustainable Agriculture Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi FOCUS: Journal of Social Studies Jurnal Teknologi Pangan Berkala Penelitian Teknologi Kulit, Sepatu, dan Produk Kulit Jurnal Agripet
Nurwantoro .
Departemen Pertanian, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro
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MICROBIOLOGICAL PROPERTIES OF BEEF IN VARIOUS MEAT SHOPS AT SEMARANG, INDONESIA Nurwantoro, N.; Bintoro, V.P.; Legowo, A.M.; Purnomoadi, A.
Journal of the Indonesian Tropical Animal Agriculture Vol 37, No 2 (2012): (June)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.37.2.97-102

Abstract

The aim of the study was to assess microbiological properties of beef sold in various meatshops in Semarang. There are five Indonesian goverment standard requirements to maintain the qualityof beef sold in Indonesia markets, as follows: (1) total plate count (TPC) for a maximum of 106 CFU/g,(2) total coliform bacteria for a maximum of 102 CFU/g, (3) total Escherichia coli up to 10 CFU/g, (4)total Staphylococcus aureus for a maximum of 102 CFU/g and (5) negative for Salmonella per 25 gsamples (SNI 3932, 2008). Beef samples were randomly taken from several traditional markets, meatshops and supermarkets. The result showed that all samples did not contain Salmonella but still couldnot meet one or some of the Indonesian government standard regulation. In conclusion, beef samplesgathered from some of the markets, generaly could not meet one or some of the five strictlyrequirements of the bacteriological properties.
Effect of dietary supplementation of formic acid, butyric acid or their combination on carcass and meat characteristics of broiler chickens Sugiharto, S.; Yudiarti, T.; Isroli, I.; Widiastuti, E.; Wahyuni, H. I.; Sartono, T. A.; Nurwantoro, N.; Al-Baarri, A. N.
Journal of the Indonesian Tropical Animal Agriculture Vol 44, No 3 (2019): September
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.44.3.286-294

Abstract

The objective of the present study was to evaluate the impact of dietary supplementation of formic acid, butyric acid or their combination on carcass and meat characteristics of broiler chicks. A number of 288 day-old-chicks (Lohmann MB-202 meat broilers) were distributed to four groups, including CONT (basal diet with no additive as a control), FORM (basal diet containing 0.1% formic acid), BUTR (basal diet with 0.03% butyric acid) and FORM+BUTR (basal diet with 0.1% formic and 0.03% butyric acid). At day 35 the birds were slaughtered and eviscerated, and from which the breast meat was obtained. Carcass and cut yields of broilers were not different (P>0.05) among CONT, FORM and BUTR birds. The combination of formic and butyric acids increased (P<0.05) the relative weight of back of broilers. Meat pH value was higher (P<0.05) in organic acids treated than in non-treated birds. Organic acids lowered (P<0.05) drip loss of broiler meat. Butyric acid increased (P<0.05) moisture and decreased (P<0.05) the content of meat protein. Formic acid increased (P<0.05), whereas butyric acid and combination of formic and butyric acids decreased (P<0.05) lightness values of breast meat. Yellowness values of meat increased (P<0.05) with organic acid administration. Intense bands of 25 kDa (phosphoglycerate mutase) was observed in most of meat samples from the treated birds, but not in meat from the control birds. In conclusion, dietary supplementation of organic acids was capable of improving the meat quality of broiler meats. The treatments may prevent the pale, soft and exudative (PSE)-like condition in broiler meats. 
MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE Nurwantoro, N.; Bintoro, V.P.; Legowo, A.M.; Ambara, L.D.; Prakoso, A.; Mulyani, S.; Purnomoadi, A.
Journal of the Indonesian Tropical Animal Agriculture Vol 36, No 3 (2011): (September)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.36.3.166-170

Abstract

The study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 thatbeef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature(25⁰C). Each treatment consisted of 4 replications. Examination upon experimental parameters wasconducted after marinated (and control) beef was stored for 8 hours at room temperature. Total bacteria,total coliform and water holding capacity of beef were significantly (P<0.05) affected by marinationwith garlic juice. Conversely, cooking loss was not significantly affected (P>0.05) by the treatments. Asa conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and waterholding capacity, but could not reduce cooking loss.
The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir Rizqiati, H.; Nurwantoro, N.; Susanti, S.; Prayoga, M. I. Y.
Journal of the Indonesian Tropical Animal Agriculture Vol 46, No 2 (2021): June
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.46.2.145-153

Abstract

The purpose of the research was to study the effects of dextrin powder with a different concentration on the physical, chemical, and microbiology properties of the product. The research was conducted using a Completely Randomized Design (CRD) with five treatments and four replications, namely the addition of dextrin filler with a concentration of 0% (T0), 2,5% (T1), 5% (T2), 7,5% (T3), and 10% (T4) (w/v). The quality of powdered goat milk kefir that is analyzed are physical, chemical, and microbiology properties. The data were analyzed using SPSS 26.0 application using Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT). The test results show a significant difference in dextrin concentration (P<0.05) on solubility, total acid content, yield, water content, protein content, pH, total dissolved solids, carbohydrate, lactic acid bacteria, yeast, and microbe content of the product and shows no significant difference on the viscosity of the product. It can be concluded that the addition of dextrin can increase the yield, solubility, total dissolved solids, water content, carbohydrate, total microbe, lactic acid bacteria, and microbe but also decreased the pH value and the protein content, with the best treatment was the addition of dextrin of 10%.
Processing of Meat With Marination System for Increasing Food Safety and Added Value Nurwantoro .; V P Bintoro; A M Legowo; Agung Purnomoadi
WARTAZOA, Indonesian Bulletin of Animal and Veterinary Sciences Vol 22, No 2 (2012): JUNE 2012
Publisher : Indonesian Center for Animal Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.574 KB) | DOI: 10.14334/wartazoa.v22i2.851

Abstract

In broad perspective, meat contains many essential nutrients such as protein, fat, minerals, carbohydrates (minor amount) and water. The existence of these nutrients render meat not only as a nutritious food, but also potential as a media for bacterial growth, so that it needs to be further processed. One of the methods to process meat is by soaking the meat in a marinade solution (marination). There are three treatments that maybe performed on meat in the marination system. The first method is using phosphate salt solution to enhance the water holding capacity. The second method is utilizing the acidic salt solution or organic acids to soften the meat and control the bacteria growth. The third method is using spicy solution that can be combined with sugar, salt (NaCl) and organic acids to improve the physical performance and taste of meat as well as to control the growth of bacteria. It is concluded that marination of meat could increase physical, chemical, microbiological properties and sensory. Key words: Marination, meat, safety
Karakteristik Fisik Santan Kelapa dengan Penambahan Emulsifier Biji Ketapang Yulindha Yulindha; Anang Mohamad Legowo; Nurwantoro Nurwantoro
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.1-14

Abstract

The purpose of this research was to determine the influence of the addition of ketapang seed emulsifier on the physical properties of coconut milk. Completely Randomized Design (CDR) with 4 treatments and 5 repetitions were used in this research. The addition of seed ketapang emulsifier with different concentrations of 0%, 0,5%, 1% and 2%. The data emulsion stability test were analyzed using descriptive analysis. The data of adhesiveness, viscosity, whiteness and pH value obtained were further processed by Analysis of Variance to determine the effect of treatment. If there was any significant effect of treatment then it was followed by Duncan’s Multiple Range Test. The result showed that the addition of ketapang seed emulsifier had an influence on emulsion stability as well as an influence (P < 0,05) on the adhesiveness, whiteness and pH value of coconut milk but there was no influence P > 0,05) on the viscocity. Overall, the seed ketapang emulsifier can increase emulsion stability and adhesiveness while the whiteness and pH value of coconut milk decreased. The best treatment based on all parameters was the addition of ketapang seed emulsifier 0,5% concentration.
Pengaruh Waktu Fermentasi terhadap Sifat Fisiko Kimia Kefir Whey dari Susu Kambing Heni Rizqiati; Siti Susanti; Nurwantoro Nurwantoro; Ahmad Ni&#039;matullah Albaari; Yehezkiel Bobby Slamet
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6404

Abstract

Kefir adalah salah satu produk susu fermentasi yang dibuat dengan menggunakan starter kefir grain yang berisi Bakteri Asam Laktat (BAL) dan khamir. Tujuan penelitian ini adalah untuk mengetahui pengaruh waktu fermentasi pada sifat fisiko kimia kefir whey dari susu kambing. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan. Kefir diberi perlakuan fermentasi selama 12 (T1), 24 (T2), 36 (T3), 48 (T4), dan 60 jam (T5) dengan 4 kali ulangan. Data hasil pengujian diolah dengan aplikasi Statistical Product and Service Solution (SPSS) 16.0 menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji wilayah ganda Duncan. Sifat fisiko kimia kefir whey yang dianalisis terdiri dari kadar lemak, protein, alkohol, kadar air, total asam, pH dan rendemen. Hasil pengujian menunjukkan bahwa perbedaan waktu fermentasi berpengaruh nyata (P<0,05) pada semua sifat fisiko kimia kefir whey. Semakin lama waktu fermentasi kefir whey maka hasil kadar protein, kadar alkohol, kadar air, total asam dan rendemen semakin meningkat, sedangkan kadar lemak serta nilai pH semakin menurun.
Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage Heni Rizqiati; Nurwantoro Nurwantoro; Siti Susanti; Andi Febrisiantosa; Triana Setyawardani; Claradhita Ayu Shauma
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.7

Abstract

Processing kefir into powder form is an effort to extend shelf life, prevent contamination from unwanted bacteria, and facilitate storage. For this reason, a proper drying method is needed to produce a good quality kefir powder. There are three types of drying methods used in this study, namely drying with a cabinet dryer, freeze dryer, and spray dryer. The purpose of this study was to determine the effect of different types of drying methods on pH value, solubility, viscosity, total acid, and alcohol content of goat's milk kefir powder after storage for two months. This study used a completely randomized design method with different types of drying methods, namely T1 (cabinet dryer), T2 (freeze dryer), and T3 (spray dryer). The data were analyzed using Analysis of Variance (ANOVA) with a confidence level of 95% and if it had a significant effect, it was continued with the Duncan Multiple Range Test. The results showed that the different drying methods did not show any significant effect (p > 0.05) on the pH value, solubility, viscosity, total acid, and alcohol content, so it could be concluded that the three types of drying methods did not affect physical and chemical quality of kefir powder that has been stored for two months.
Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream Fahmi Arifan; Heni Rizqiati; Antonius Hintono; Nurwantoro Nurwantoro; Siti Susanti; Luthfiyah Nur Sulistiyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.3

Abstract

The sour taste of kefir ice cream is less attractive with consumers, so it is necessary to add sweeteners. Dates can be used as a natural sweetener in making kefir ice cream. The aims of this research is to determine the effect of sugar substitution with dates puree on overrun, melting rates, viscosity, pH value and organoleptic properties of kefir ice cream. The method used in this research was an experimental with Completely Randomized Design (CRD) with 5 treatments and 4 replications. Overrun, melting rates, viscosity and pH values were analyzed by ANOVA test and followed by Duncan Multiple Range Test, meanwhile organoleptic characteristic were analyzed by Kruskall Wallis test and followed by Mann-Whitney test. The results showed that the substitution of sugar with dates puree as a sweetener had a significant effect (p<0.05) on overrun, melting rates, viscosity and pH value of kefir ice cream. Substitution of sugar with dates puree had a significant effect (p<0.05) on sweetness, sourness, brownish color and softness of kefir ice cream. The sugar substitution with dates puree 25%: 75% (T1) had the best overrun, melting rate as well as the organoleptic characteristic because it was able to reduce the sour taste of kefir ice cream
KARAKTERISTIK FISIK DAN SENSORIS ES KRIM KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENAMBAHAN TEPUNG UMBI GEMBILI (Dioscorea esculenta L.) SEBAGAI PENSTABIL Cicilia Nuryati; Anang Mohammad Legowo; Nurwantoro Nurwantoro
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17615

Abstract

Gembili tubers are Dioscoreaceae plants which contain mucus which is water soluble polysaccharide (13.42% db), able to bind materials and form gels, and is glucomannan (Harijono et al., 2010; Prabowo et al., 2014). Gembili tubers can be used as a stabilizer, thickener, and also gelling agent in ice cream products because of this content. This research aims to determine the effect of added gembili tuber flour with different concentrations on overrun, melting speed, total solids, and hedonic quality of red bean ice cream. The material used is red bean porridge, fresh cow's milk, granulated sugar, whipped cream, egg yolks, water, and gembili tuber flour. The experimental design used was a Completely Randomized Design (CRD) with 5 treatments and 4 replications with a formulation of adding gembili tuber flour concentration of 0%, 2%, 4%, 6%, 8%. Analysis of the data used is the Analysis of Variants (ANOVA) at a significance level of 5%. The results showed that the addition of different concentrations of gembili tuber flour to peanut ice cream had a significant effect (P <0.05) on overrun, melting speed, and total solids, as well as texture, taste, and thickness characteristics but did not significantly affect the color, aroma, and favorite overalls. The best treatment of added gembili tuber flour as a stabilizer of red bean ice cream is 0.4%. Keywords: gembili tubers, hedonics, ice cream, kidney beans, overrun
Co-Authors A M Jannah A M Legowo A Prakoso A Purnomoadi A. Prakoso A. Purnomoadi A.M. Legowo Abdullah, Sabina Fairuz Jinan Agung Purnomoadi Agung Purnomoadi Ahmad Ni&#039;matullah Albaari Ahmad Ni’matullah Al-Baarri Al-Baarri, Ahmad Ni'matullah Anang M Legowo Andi Febrisiantosa Annisya, Shintya Wahyu Antonius Hintono Anum D Ari Wibawa Budi Santosa Arini, Annisa Shafa Putri Arissaputra, Hermawan Asfan, Muhammad Ayu Anesakirani Ayu Ning Jagat Azalia Rohmani Surya Sari Bambang Dwiloka Bambang Sulistiyanto Barlian Rizal Bhakti Etza Setiani Bintoro, V Priyo Bintoro, V. Priyo C Imam Sutrisno Cecilia Ariantika Cicilia Nuryati Claradhita Ayu Shauma Clory Agustin Pienarso Cynthia Faradila Dea Erik Bahtiar Desnandia Radhika Ningsih Devi Yuniar Pristiana Dewandhaka Andaru Dian Handayani Dian Wahyu Harjanti Dina Azalea Handayani Duana Martha Saragih Dwi Ahmadi Dipowaseso Dwi Sunarti E. Widiastuti Edi Prayitno, Edi Eka Intan Kumala Putri El Fayyadh, Muhammad Ariq Ghoniy Elisabet Selly Andriani endra fajar pratiwi Fahmi Arifan Farhandhia Devangga Fariza Amelia Anisa Fauzan Achmad Febryan Taufiq Felia Wahono Forsitawati, Fransiska Martaryza Fransisca Pramiarti Pasca H. I. Wahyuni Hafizh Azzam Hilmy Hanifah Mustika Wahda Heni Rizqiati Heni Rizqiati Hidayatul Munawaroh I. Isroli Indira Putri Negari, Indira Putri Indri Desy Natalia Siagian Indro Sumantri Ingke Endrina Istiyan PM Kafaah Estancia Kardina Enny Dian Kumalasari Kiryanto Kiryanto L D Ambara L.D. Ambara Lisa Harmi Susanti Lorentia Lydia Margareth Lubis, Dina Mariana Uli Luqman Nauval Hakim Luthfiyah Nur Sulistiyani Maulida Rochmayani Melati Citra Anggraeni Mohammad Ihsan Yahya Prayoga Mohammad Kresna Bayu Muttaqin, Izza Wildani Nisa Ishma Savitry Nur Ismawati Nurul Aulia Octani Dwi Siswati Pangestu, Ridho Perdana, Gilang Ade Prasasti, Rahel Nathania Prasasti Prayoga, M. I. Y. Pujiyanto, Risang Putri Setyoningsih Putri, Naluri Amella Rahimi, Vini Rakita Dewi Mega Ramadhaningrum, Ilma Muliasari Rani Widya Pramesthi Rio Sentosa ritna ningsih Rizqiati, H. S Mulyani S. Mulyani S. Sugiharto Sartono, T. A. Selma Husniah Ramadhiyana Elsadi Septiawati, Tria Setya Budi M. Abduh Setya Budi Muhammad Abduh, Setya Budi Muhammad Shindy Raviola Rizka Siti Susanti Siti Susanti, Siti Sri Kusmawati Sri Mulyani Sri Mulyani Sri Mulyani Sri Sumarsih Sudjono, Elisabeth Febriane Lovita Sulistiarto, Sigit Surya, Karina Rizqy Anggita SUSANTI, S. Sutaryo Sutaryo Suyadi Suyadi Syavira Aulia Tandrian, Christian taufiqi bagas ramadhani Tisqa Rizky Quna Triana Setyawardani Trisna Fitriana Turrini Yudiarti Ulfi Nihayatuzzahro Ardiani Yasinta V P Bintoro V. Priyp Bintoro V.P. Bintoro Valentinus Priyo Bintoro Vitus Dwi Yunianto Budi Ismadi Warsono Sarengat Wawan Budi Setyawan Widya Tamimi Wisnu Pangestu Setiaji Wiwid Rizqi Maryati Y B Pramono Yehezkiel Bobby Slamet Yoga Pratama Yoga Pratama Yoga Pratama Yosyfa Astiari Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudonegoro, Ridho Julio Yulindha Yulindha