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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 Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Journal of Nutrition Science Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Andalasian Livestock
Indri Juliyarsi
Department Of Animal Husbandry, Andalas University, Padang 25175, Indonesia
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Effect of Cinnamon Bark Oil (Cinnamomum burmannii) on the Properties of Whey-Based Cheese Edible Films Hasana, Annisa Nada; Salsabila, Shafa; Melia, Sri; Juliyarsi, Indri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.2

Abstract

The whey-based edible film has high hydrophilic properties that can affect product quality and the shelf life of packaged products. This study aims to determine the effect of the cinnamon bark oil (Cinnamomum burmannii) addition and the most effective concentration on the physical and chemical properties of edible film. The main material used in this research is whey, which was obtained from Keju Lasi in Agam Regency West Sumatera.The method used in this research was an experimental method employing a  Randomized Block Design (RBD) with 5 treatments and  4 replicates. The treatments in this study were cinnamon bark oil concentrations 0%, 0.2%, 0.4%, 0.6%, and 0.8%. The results showed that the concentration of cinnamon bark oil had a significant effect (p < 0.05) on the thickness of 0.13-0.20 mm, water vapor transmission rate of 4.39-2.69 g/m²/day, solubility of 73.18-66.73%, and color L* (24.48-32.22), a* (-1.76-(-4.28)), and b* (0.74-10.47), antioxidant activity 39.48 - 48.48%, hedonic quality test, color 4.86 (yellow) - 1.96 (dark yellow), aroma 4.40 (mild cinnamon aroma) - 1.52 (very strong cinnamon aroma), taste 4.18 (mild bitter) - 2.30 (strong bitter), and texture 3.24 (medium elasticity) - 2.64 (low elasticity). However, the addition of cinnamon bark oil gave no significant effect (p > 0.05) on the moisture content of 19.54-22.73%, and pH 5.63-5.39 whey-based edible film. This study concluded that the best treatment in this study was treatment 0.2% for the physical properties of whey edible film.
The Effect of Acceptability of Dadih-based Functional Bread on Food Intake and Weight Gain of Pregnant Women in Padang City Helmizar, Helmizar; Juliyarsi, Indri; Fadri, Rince Alfia; Yusrawati, Yusrawati
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.102-104

Abstract

The aim of this study was to analyze the acceptability of dadih-based functional bread and its effect on food intake and weight gain pregnant women. The study design was a quasi-experimental randomized controlled trial involving 88 pregnant women who were given bread (50 g) and filled with dadih-based vla (30 g) six times a week for three months. Acceptability was assessed using the Comstock method and food intake was assessed using the 2x24-hour recall method. Data were analyzed using chi-squared and independent t-tests. There is a relationship between the acceptability of bread with dadih vla and food intake (p<0.005). The results showed a significant difference in weight gain (p<0.005) between the control and intervention groups that was provided with the dadih-based vla, a typical Dutch dessert sauce. Dadih contains high calories, fat, and protein, which could help increase maternal weight. Respondent who consumed bread with dadih vla were able to meet the nutritional needs adequately.
Quality and Sensory Profile of Synbiotic Yogurt Enriched with Strawberry Pulp Suharto, El Latifa Sri; Juliyarsi, Indri; Melia, Sri; Ferawati; Kurnia, Yulianti Fitri
Andalasian Livestock Vol. 2 No. 2 (2025): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v2.n2.p185-190.2025

Abstract

This study aimed to evaluate the effect of adding strawberry pulp (Fragaria × ananassa) at different concentrations on the sensory attributes of synbiotic yogurt. Sensory parameters, including texture, aroma, taste, and color, were assessed using a hedonic test. The sensory data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney post hoc test. The probiotic cultures used in this study were Lactobacillus fermentum L23, Streptococcus thermophilus, and Pediococcus acidilactici BK01. The treatments consisted of varying levels of strawberry pulp added to the synbiotic yogurt: P0 (0%), P1 (5%), P2 (10%), P3 (15%), and P4 (20%). The results indicated that strawberry pulp addition had a significant effect (P < 0.05) on the sensory scores of texture, aroma, taste, and color. The best sensory acceptance was observed in treatment P1, corresponding to the addition of 5% strawberry pulp to the synbiotic yogurt.
The Effect of Applying Edible Whey Coating with the Addition of VCO (Virgin Coconut Oil) on Mozzarella Cheese Rahmadani, Lisa; Setiani, Shelina; Melia, Sri; Juliyarsi, Indri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.1

Abstract

This study aims to determine the effect of adding Virgin Coconut Oil (VCO) on fat content, protein content, and organoleptic properties. This study used 500 mL of whey obtained from Lassy Dairy Farm in Agam, West Sumatra and VCO produced by UPH KWT BENGKE SAKATO Ambuang Kapua in Padang Pariaman, West Sumatra. The method used in this study was a complete randomized design (CRD) experimental method consisting of 5 treatments and 4 replications. The treatments in this study were the addition of VCO concentrations A (0%), B (1%), C (2%), D (3%), and E (4%). The results obtained from the fat content test showed an average of 17.40-21.72%, protein content with an average of 16.23-19.80%, moisture content test 46.58-48.82%, pH 5.22-5.89, weight loss 11.94-8.15%, the hedonic color test with an average value ranging from 3.08 to 4.42, the hedonic texture test ranging from 2.48 to 4.22, the hedonic aroma test ranging from 1.52 to 4.40, and the overall acceptance value averaging between 2.42 and 3.92. The results of this study indicate that VCO concentration has a significant effect (p < 0.05) on fat content, protein content, organoleptic properties, hedonic color test, texture, and aroma. The best results in this study were obtained in treatment E. Based on these findings, it is recommended to use 4% VCO concentration in edible coating formulations to enhance nutritional value and sensory acceptance. Further research can be conducted to evaluate the antimicrobial or antioxidant properties of the 4% VCO edible coating, as well as its effectiveness in extending shelf life on various food products.
Implementation of Overpressure-Retort Technology to Extend Shelf Life of Packaged Rendang Products in West Pasaman Setiawan, Rizki Dwi; Juliyarsi, Indri; Aulia H, Surya
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 6 No. 1 (2026): Januari 2026 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/altifani.v6i1.1036

Abstract

Rendang producers at the Rendang Bu Pit MSME face a short ambient shelf life due to the absence of thermal sterilization, which constrains distribution and undermines product consistency. This community service program aimed to implement overpressure retort sterilization to improve product quality and extend shelf life. Methods included partner engagement, training on retort principles, familiarization with critical parameters, installation and commissioning of the unit, temperature-distribution and heat-penetration tests, and pilot production runs. Implementation yielded actionable process control: sterilization of 250-g beef and clam rendang achieved commercial sterility (F > 3) in compliance with national requirements while preserving pouch integrity through overpressure cooling; the partner also initiated systematic cycle documentation and basic F calculations. These outcomes delineate a pathway to extend shelf life toward a six-month target at room temperature, strengthen production readiness, and broaden market access.  
Characteristics of Ice Cream with the Addition of Lactiplantibacillus plantarum SN13T Beads Auliarasulina , Siti; Melia, Sri; Juliyarsi, Indri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.5

Abstract

Ice cream is a dairy product that is loved by many people and has the potential to be developed as a functional food containing probiotics. This study aims to compare the quality of ice cream with the addition of encapsulated and non-encapsulated Lactiplantibacillus plantarum SN13T in ice cream products. The encapsulation technique was carried out using the extrusion method with alginate and starch coating materials, which were chosen for their ability to protect probiotic cells from extreme environmental conditions. The treatments in this study were Additions L. plantarum SN13T (A) and additions L. plantarum SN13T beads (B). The parameters measured were moisture content, protein, fat, pH, and total lactic acid bacteria. The data were then analyzed statistically using the T-test.  The results showed that the two methods did not show statistically significant differences (p > 0.05) in the chemical and microbiological parameters tested: water content, protein, fat, pH, and total colonies of lactic acid bacteria. This shows that ice cream, with the addition of L. plantarum with or without encapsulated beads, meets the quality requirements for ice cream and the requirements for probiotic food sources.
Pengaruh Perbedaan Konsentrasi Maltodekstrin pada Starter Kering Susu Fermentasi Lactococcus Lactis D4 terhadap Kadar Air, Protein dan Rendemen dengan Metode Freeze Drying: Pengaruh Perbedaan Konsentrasi Maltodekstrin pada Starter Kering Susu Fermentasi Lactococcus Lactis D4 terhadap Kadar Air, Protein dan Rendemen dengan Metode Freeze Drying Azizah, Nurul; Nasution, A. Hafiz; Juliyarsi, Indri; Sukma, Ade
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 28 No 1 (2026): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.28.1.36-43.2026

Abstract

Dry starter has advantages due to its extended shelf life and efficient distribution process. The objective of this study was to evaluate the effect of different maltodextrin concentrations in the dry starter of fermented milk Lactococcus lactis D4 on moisture content, protein, and yield. Furthermore, the study aimed to determine the optimal concentration of maltodextrin. Skim milk and maltodextrin were utilized, and the drying process was carried out using the freeze-drying method. The method used in this study was an experimental design with a Completely Randomized Design (CRD), consisting of four treatments and five replications. The treatments applied were the addition of maltodextrin at concentrations of A (5%), B (10%), C (15%), and D (20%). The results showed that the addition of maltodextrin concentration had a significant effect (P<0.05) on moisture content, protein content, and yield. The maltodextrin concentration D (20%) exhibited the best results with a moisture content of 1.59%, protein content of 8.20%, and yield of 25.67%. The use of maltodextrin D (20%) is recommended in the production of dry starter of fermented milk Lactococcus lactis D4.
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 Fanny Virya Akni; Sri Melia; Indri Juliyarsi
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.
Co-Authors A. Rosya Ade Rakhmadi Ade Sukma Ade Sukma Ade Sukma Adriansyah, Muhammad Afriani Sandra Allismawita Allismawita Ananda, Ananda Annisa Putri Arief, Irma I. Aulia H, Surya Aulia, Surya Auliarasulina , Siti Auliarasulina, Siti D. Novia Deni Novia Devi Yulia Rahmi El Latifa Sri Suharto Elly Roza Ely Febriyanti Fadri, Rince Alfia Fanny Virya Akni Fatimah Nurhayani Fatma Poni Mardiah Fauzi, Arkan Ferawati 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 Najmiatul Fitria Nasution, A. Hafiz NURUL AZIZAH Rahmadani, Lisa Rahmadian, Yudi Rahmat Eka Putra Ratni Prima Lita Rebeka Patricia Sianturi Rifki, Adam Muhammad Rika Afriani Rizki Dwi Setiawan Rola Amelia Putri S. Melia S. Melia Salam N. Aritonang Salsabila, Andhini Aulia Salsabila, Shafa Sari, Deta Yosfa Setiani, Shelina 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