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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 Biodiversitas Journal of Biological Diversity
Indri Juliyarsi
Department Of Animal Husbandry, Andalas University, Padang 25175, Indonesia
Religion 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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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.
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.
The Potential and Mechanism of Probiotic as an Immunomodulator In Improving the Immune System to Support Body Health: A Review Doni Supadil; Sri Melia; Indri Juliyarsi; Ade Sukma
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.
Applications of Exopolysaccharides from Microorganisms in Livestock Food Products: A Review M. Adriansyah; Indri Juliyarsi; Sri Melia; Ade Sukma
Andalasian Livestock Vol. 3 No. 1 (2026): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v3.n1.p25-33.2026

Abstract

Exopolysaccharides (EPS) are biopolymers produced by various microorganisms and belong to the postbiotic group, which has great potential for application in food products, especially livestock products. In recent years, EPS has been increasingly studied owing to its ability to improve the functional properties of food, such as antioxidant, antibacterial, antibiofilm, immunomodulatory, and antitumor activities, as well as its potential as a prebiotic and agent for enhancing probiotic properties, while also improving product technology characteristics. From a food processing technology perspective, EPS play an important role in increasing viscosity, emulsion stability, texture, system stability, and gel formation ability, thereby contributing to improved product quality and stability. The advantage of EPS over live probiotics as a postbiotic lies in its higher stability under processing and storage conditions, making it more applicable in various food matrices. This review focuses on the effects of applying EPS produced by various microorganisms on the quality and functional properties of livestock food products, including milk, meat, eggs, and their processed products. Various research results have shown that the addition of EPS can improve physical stability, improve texture, extend shelf life, and increase functional value. The information provided discusses the influence of EPS produced by various types of microorganisms that have a positive impact on livestock products, such as milk, meat, eggs, and their processed products. Based on the results of this search, this is the first compilation to study the application of EPS in livestock products.
Physical, chemical characteristics and antioxidant activity of edible film whey with the addition of telang flowers extract (Clitoria ternatea .L) Syifa Nabila; Indri Juliyarsi; Sri Melia
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.
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.
Implementation of Overpressure-Retort Technology to Extend Shelf Life of Packaged Rendang Products in West Pasaman Rizki Dwi Setiawan; Indri Juliyarsi; Surya Aulia H
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.  
Co-Authors - Montesqrit A. Hafiz Nasution A. Rosya Ade Rakhmadi Ade Sukma Ade Sukma Ade Sukma Adilla Fitri Adriansyah, Muhammad Afriani Sandra Afriani Sandra Allismawita Allismawita Ananda, Ananda Annisa Putri Arief, Irma I. Aronal Aronal Aulia H, Surya Aulia, Surya Auliarasulina , Siti Auliarasulina, Siti Chairilisa Azzahra D. Novia Deni Novia Deni Novia Devi Yulia Rahmi Dhiva Rezzy Pratama Doni Supadil El Latifa Sri Suharto Elly Roza Ely Febriyanti Endang Purwati RN Fadri, Rince Alfia Fanny Virya Akni Fatimah Nurhayani Fatimah Nurhayani Fatma Poni Mardiah Fauzi, Arkan Ferawati Ferry Lismanto Syaiful Ganda Fuadi Hajrawati, Hajrawati Hasana, Annisa Nada Hasanah, Zahratul Helmizar Ikhlas Pratama Sandy Indrapriyatna, Ahmad Syafruddin J. Helson Jaswandi . Lara Suci M. Adriansyah M. Hayatuddin Melati Trisnaneng Putri Melia, Sri Melia, Sri Meuthia Meuthia Meuthia Meuthia Miftahul Jannah, Frista Mirzah Mirzah Muhammad Farid Mylaufa Asyraf Najmiatul Fitria Nurul Azizah Rahmadani, Lisa Rahmadian, Yudi Rahmat Eka Putra Ratni Prima Lita Rebeka Patricia Sianturi Rifki, Adam Muhammad Rika Afriani Rika Afriani Rizki Dwi Setiawan Rizki Dwi Setiawan Rizki Dwi Setiawan Rola Amelia Putri Rusdimansyah S. Melia S. Melia SALAM N. ARITONANG Salam N. Aritonang Salsabila, Andhini Aulia Salsabila, Shafa Sari, Deta Yosfa Setiani, Shelina Sonia Pratiwi Sri Melia Sugeng Pangestu Suharto, El LS. Supadil, Doni Surya Aulia H Syahnara, Rahmi Ayu Syahputra, Zaky Syifa Nabila Tuty Anggraini Vebriyanti, Ely VIRA OKTAVIA HERNITA Wulandari, Afiza Yoshendri , Allisya Aulia Yudha Endra Pratama Yuherman Yuherman Yuherman, . Yulianti Fitri Kurnia Yusrawati Yusrawati ZK Abdurahman Baizal