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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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Diversification of Lactiplantibacillus plantarum SN13T Fermented Milk Products with the Addition of Green Grass Jelly Extract (Premna oblongifolia Merr.) as a Functional Food Syahnara, Rahmi Ayu; Yoshendri , Allisya Aulia; Melia, Sri; Juliyarsi, Indri; Sukma, Ade
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 1 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.01.2

Abstract

This study aims to deterhe the effect of adding green grass jelly extract (Premna oblongifolia Merr.) on various properties of Lactiplantibacillus plantarum SN13T fermented milk. Specifically, it exahes the impact on protein content, fat content, water content, antioxidant levels, pH, titratable acidity (TTA), total lactic acid bacterial colonies (LAB), and organoleptic values. The treatments in this study were the addition of green grass jelly extract to the fermented milk processing as much as 0%, 0.5%, 1%, and 1.5%, with each treatment repeated five times. The results showed that adding green grass jelly extract had no significant effect (p > 0.05) on protein content, fat content, moisture content, pH, TTA, total LAB colonies, and texture in the organoleptic test. However, it had a significant effect (p < 0.05) on increasing antioxidant activity and the organoleptic tests for color, aroma, and taste. Based on the results, the best addition of green grass jelly leaf extract was 1% (C), with an average antioxidant activity value of 81.38%, a color preference level of 3.08 (neutral), aroma 2.94 (neutral), taste 2.28 (somewhat disliked), and texture 3.08 (neutral). Green grass jelly leaf extract can be added to fermented milk as a functional food containing probiotics and antioxidants.
Innovation of Elephant Ginger Juice (Zingiber officinale var. Officinarum) on Physicochemical and Sensory Properties of Ginger Milk Curd Product Manufacturing Suharto, El Latifa Sri; Juliyarsi, Indri; Miftahul Jannah, Frista
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 1 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.01.3

Abstract

This study aimed to determine the effect of adding elephant ginger (Zingiber officinale var. Officinarum) juice at different concentrations on ginger milk curd's yield, protein content, and sensory characteristics. This study used 10.000 mL of fresh FH cow's milk, 8.000 g of elephant ginger and 1.000 g of sugar. The method used was a Randomised Block Design with 4 treatments and 5 replications. The treatment in this study was the addition of elephant ginger juice to ginger milk curd as P1 (15%), P2 (20%), P3 (25%) and P4 (30%). The variables observed were yield, protein content and sensory. Based on the research conducted, the results showed that the addition of elephant ginger juice has no significant effect (p > 0.05) on yield, but has a significant effect (p < 0.05) on protein content and sensory values, namely colour, texture, taste and aroma of ginger milk curd. The results of the concentration with the best percentage of addition of elephant ginger juice in the production of ginger milk curd are found in treatment P1 (15%) with a yield value of 77.59%, protein content of 6.10%, sensory colour 3.96 (like), sensory texture 3.90 (like), sensory taste 3.66 (like) and sensory aroma 3.84 (like). In accordance with the conclusions of the research conducted, the author proposes that future studies consider adding only 15-25% elephant ginger juice to ginger milk curd, as this proportion was found to be more preferred by the panelists.
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 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.
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.
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 Fadri, Rince Alfia 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 Nabila, Syifa Najmiatul Fitria 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