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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu dan Teknologi Hasil Ternak JURNAL PETERNAKAN Jurnal Peternakan Indonesia Jurnal Dedikasi Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Buletin Ilmiah Nagari Membangun Indonesian Journal of Community Services Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Narra J Journal of Nutrition Science Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Andalasian Livestock
Indri Juliyarsi
Department Of Animal Husbandry, Andalas University, Padang 25175, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Probiotic-rich fermented milk from Lactiplantibacillus plantarum IIA-1A5: Effects on pregnancy health in the animal model Sukma, Ade; Suharto, El LS.; Melia, Sri; Juliyarsi, Indri; Vebriyanti, Ely; Fitria, Najmiatul; Rahmadian, Yudi; Hajrawati, Hajrawati; Arief, Irma I.
Narra J Vol. 4 No. 3 (2024): December 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i3.1052

Abstract

Previous studies of Lactiplantibacillus plantarum IIA-1A5 have shown its potential as a probiotic in modulating gut microbiota and providing health benefits; however, its effects during pregnancy remain underexplored. The aim of this study was to assess the safety of fermented milk enriched with L. plantarum IIA-IA5 in pregnant mice. An experimental study was conducted at Universitas Andalas, Padang, Indonesia. Two groups of pregnant mice (Mus musculus L.) were used, each with six mice. The control group received sterilized milk (10 mL/kg body weight (BW)), while the intervention group was given fermented milk containing L. plantarum IIA-1A5 (107 colony forming unit (CFU)/mL). The evaluated outcomes included maternal weight changes, fetal counts and measurements, and assessments of fetal morphology and skeletal development. Results indicated that the morphology of fetuses showed no significant differences between the control and intervention groups; both groups demonstrated normal development with no detected resorption sites, growth retardation, or hemorrhage. For skeletal development, both groups had the same bone counts, including frontal, parietal, intraparietal, exoccipital, supraoccipital, nasal, pre-maxilla, mandibular, thoracal, lumbar, sternum, and extremities. This study highlights that L. plantarum IIA-1A5-enriched fermented milk was safe, as no significant morphological or bone developmental abnormalities were observed, indicating its potential as a dietary supplement to support pregnancy health. However, further studies involving larger sample sizes may be needed to provide a more comprehensive assessment of its outcomes and safety.
The Potential and Mechanism of Probiotic as an Immunomodulator In Improving the Immune System to Support Body Health: A Review Supadil, Doni; Melia, Sri; Juliyarsi, Indri; Sukma, Ade
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p96-113.2024

Abstract

Functional food is growing along with the increasing public awareness of body health. One of them is a probiotic functional food. Probiotics according to WHO/FHO (2001) are microorganisms added to products that will benefit the health of the body if consumed sufficiently, namely 106-108 CFU/ml. Probiotics have benefits in the digestive tract, on the other hand, probiotics need nutrients for their development, namely prebiotics which are expected to change the intestinal microflora and maintain balance in the gut. Probiotics have many benefits for the health of the body, one of which is to improve the immune system. Probiotics will interact with intestinal epithelial cells and be recognized by dendrites then produce IL-12 (Interleukin-12) and IFNγ (Inferon γ) by IDC (Interstitial Dendritic Cell) which can modulate the immune response system. The secretion of IFNγ (Inferon γ) by IDC proinflammatory cytokines has a dual function where IFNγ (Inferon γ) and IL-12 (Interleukin-12) circulate in the bloodstream to reach the epithelium and help alveolar macrophages and NK (Natural Killer) cells kill VR. Then pro-inflammatory cytokines IFNγ (Inferon γ) and IL-12 (Interleukin-12) secreted in the gut ecosystem after colonizing some probiotic strains help the immune system for specific Th1/Th17 (T helper cell) immune response. in addition, dendrite 4 cells will secrete IL-17 (Interleukin-17) which enhances the innate immune response. Probiotics can help B lymphocytes differentiate into plasma cells that can secrete specific immunoglobulin A. Some bacteria that can improve the immune system are Lactobacillus casei L431, Lactobacillus rhamnosus GG, Bifidobacterium longum Subsp Infantis R0033, Pediococcus acidilactici DS1, Lactobacillus plantarum HD02 and many more. In the future, probiotics can be developed as immunotherapy and other diseases such as cancer to improve the quality of human life.
Physical, chemical characteristics and antioxidant activity of edible film whey with the addition of telang flowers extract (Clitoria ternatea .L) Nabila, Syifa; Juliyarsi, Indri; Melia, Sri
Journal of Nutrition Science Vol 5, No 2 (2024): November, 2024
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v5i2.8188

Abstract

This study aims to obtain the effect of adding telang flower extract (Clitoria ternatea. L) on the edible whey film's physical and chemical properties and antioxidant activity. This research uses a randomised design group of 4 treatments and five working groups. Conducted on antioxidant activity and physical characteristics. The study's results obtained edible whey film with telang flower extract was 0.14 mm, moisture content of 16.14%, solubility time of 45.60 seconds, and water vapor transmission rate of 3.72 g/m2. day, met the standards of JIS 2019. has the highest B*(bluish) color test value of 6.50 and average antioxidant activity of 17.60% to 49.60%. Based on the research results, it can be concluded that adding telang flower extract (Clitoria ternatea L.) can act as an antioxidant in edible whey film.
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

Abstract

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

Abstract

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.
The Effect of Using Katuk Leaves (Sauropus Androgynus (L) Merr) As A Substitute for ZA (Ammonium Sulfate) on the Yield, Thickness, Color, Texture, and Organoleptic of Nata De Whey Akni, Fanny Virya; Melia, Sri; Juliyarsi, Indri
Journal of Nutrition Science Vol 5, No 1 (2024): May, 2024
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v5i1.8387

Abstract

Utilization of cheese waste, namely whey, is one alternative to increase the added value of whey by processing it into nata de whey. This study aims to determine the effect of using Katuk leaves (Sauropus androgynus (L) Merr) as a substitute for ZA (Ammonium Sulfate) on the yield, thickness, color, texture, and organoleptic of Nata de whey.  This study used 8 liters of whey and Katuk leaves (Sauropus androgynus (L) Merr) as much as 600 g.  The experimental design used in this study, namely the Randomized Block Design (RBD) with four treatments and five repetitions.  The treatment in this study was A = 0.5% ZA, Katuk leaves (B = 5%, C = 10%, and D = 15%). The observed variables were yield, thickness, color, texture, and organoleptic.  The results showed that the treatment differed significantly (P<0.05) in yield, thickness, color, texture, and organoleptic.  The best treatment result is treatment B with a yield value of 91.94%, thickness of 7.77 mm, lightness (L*) 59.17, greenness (a*) -4.16, yellowness (b*) 7.52, texture 5.25 N/cm2, organoleptic color 3.90, scent 3.58, taste 3.82, texture 3.78.
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

Abstract

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

Abstract

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.
Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition Wulandari, Afiza; Juliyarsi, Indri; Melia, Sri
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.2024.019.02.7

Abstract

This study aims to develop and characterize cheese whey edible film with egg white addition as an environmentally friendly packaging. Whey, a byproduct of the cheese-making process, is rich in nutrients but has not been optimally utilized. This study uses a randomized block design with 4 treatments: no egg white addition (control), and the addition of 1.5%, 3%, and 4.5% egg white, each with 5 repetitions. The results show that the addition of egg white significantly increases the thickness, solubility  time, water vapor transmission rate and protein content (p < 0.05) but has no significant effect on water content (p > 0.05). The thickness of the edible film ranges from 0.149 to 0.242 mm, solubility time from 53 to 109 seconds, water vapor transmission rate from 4.91 to 7.04 g/mm²/day, moisture content from 16.85% to 21.10%, protein content from 4.62% to 9.57%, and elongation from 30.55% to 36.90%. Based on research, adding B (1.5%) to egg whites produces the best treatment. This study demonstrates that the combination of whey and egg white can produce edible films with good physical and chemical characteristics, which can be used as an alternative packaging for food products, reducing plastic usage, and increasing the economic value of whey and egg white as waste products.
Chemical Characteristics of Biodegradable Packaging Made from Whey and Oil Palm Empty Fruit Bunch Juice Adriansyah, Muhammad; Syahputra, Zaky; Fauzi, Arkan; Juliyarsi, Indri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.3

Abstract

Biodegradable packaging is a coating made from edible materials that act as a barrier to moisture, oxygen, and solutes in food. Biodegradable packaging is made from renewable materials such as starch, cellulose, and protein. Cheese whey is a protein source that can be used as a biodegradable material. In contrast, a starch source that can be utilized as a base material for biodegradable packaging is oil palm empty fruit bunches. This study aimed to determine chemical and physical change and also the properties of biodegradable packaging due to the addition of palm empty fruit bunch starch juice. The research design used was a completely randomized design with four treatments, namely without palm oil empty bunch juice (control) = A and with the addition of 0.75% = B, 1% = C, and 1.25% = D. The research results showed that the addition of empty oil palm bunch juice had a significant effect (p < 0.05) on thickness, water content and water vapor transmission, in the solubility and degradability tests the addition of empty oil palm bunch juice showed no significant effect (p > 0.05). The lowest thickness analysis result was 0.1420 mm; the lowest moisture content was 25.27%; the lowest water vapor transmission was 5.178 g/m2/day; the lowest solubility was 55.62%. All samples were composed entirely on the 7th day and 100% decomposed in the soil. The results of the test showed that the best treatment was found in the sample with the addition of 1.25% juice.
Co-Authors A. Rosya Ade Rakhmadi Ade Sukma Ade Sukma Ade Sukma Adriansyah, Muhammad Afriani Sandra Akni, Fanny Virya Allismawita Allismawita Ananda, Ananda Annisa Putri Arief, Irma I. Aulia, Surya Auliarasulina, Siti D. Novia Deni Novia Devi Yulia Rahmi El Latifa Sri Suharto Elly Roza Ely Febriyanti Fatimah Nurhayani Fatma Poni Mardiah Fauzi, Arkan Ganda Fuadi Hajrawati, Hajrawati Hasana, Annisa Nada Hasanah, Zahratul Helmizar Ikhlas Pratama Sandy Indrapriyatna, Ahmad Syafruddin J. Helson Jaswandi . M. Hayatuddin Melati Trisnaneng Putri Melia, Sri Melia, Sri Meuthia Meuthia Meuthia Meuthia Miftahul Jannah, Frista Muhammad Farid Mylaufa Asyraf Nabila, Syifa Najmiatul Fitria Rahmadian, Yudi Rahmat Eka Putra Ratni Prima Lita Rebeka Patricia Sianturi Rifki, Adam Muhammad Rika Afriani Rince Alfia Fadri Rizki Dwi Setiawan Rola Amelia Putri S. Melia S. Melia Salam N. Aritonang Salsabila, Andhini Aulia Salsabila, Shafa Sari, Deta Yosfa Sonia Pratiwi Sri Melia Sugeng Pangestu Suharto, El LS. Supadil, Doni Syahnara, Rahmi Ayu Syahputra, Zaky Tuty Anggraini Vebriyanti, Ely Wulandari, Afiza Yoshendri , Allisya Aulia Yuherman Yuherman Yulianti Fitri Kurnia Yusrawati Yusrawati ZK Abdurahman Baizal