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All Journal The Journal of Experimental Life Sciences (JELS) Jurnal Ilmu Kimia Universitas Brawijaya The Journal of Pure and Applied Chemistry Research Jurnal Ternak Tropika JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Medik Veteriner Veterinary Biomedical and Clinical Journal JURNAL KAJIAN VETERINER Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) Jurnal Natural
Chanif Mahdi
Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Brawijaya, Malang
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Veterinary Other

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Acidity and Alcohol Levels of Goat’s Milk Yoghurt with the Addition of Black Rice Bran Flour During Cold Storage Haskito, Ajeng Erika Prihastuti; Fatra, Ilhami Maulia; Mahdi, Chanif; Noviatri, Aldila; Adrenalin, Sruti Listra
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 12 No. 3 (2024)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v12i3.p354-366

Abstract

The development of yoghurt variations is increasingly diverse nowadays. The addition of black rice bran flour into yoghurt processing can increase the functional value of yoghurt, including increasing taste, antioxidant content, and dietary fiber. This research was to determine the effect of storage time in goat's milk yoghurt with the addition of black rice bran flour at a cold temperature of 4c on acidity and alcohol levels. The research used with 5 treatments, 4 repetitions. The treatment includes storage periods  i.e., 0, 1, 2, 3 and 4 weeks. The acidity level will be calculated for each treatment group using the acid-base and alcohol titration method using the pycnometer method. The data obtained were analyzed using the one way ANOVA test followed by the Duncan Multiple Range Test. The results show that storage time has a very significant effect (p˂0.01) on acidity and alcohol levels. The highest acidity level was in week 2 (0.47%), then decreased continuously in weeks 3 and 4 of storage time. The alcohol content increased in line with storage time, reaching 0.0043% in week 4. If  we look at the acidity and alcohol levels, the recommendation for consuming goat's milk yoghurt with the addition of black rice bran flour is no more than 1 weeks of storage time.
Dietary Rice Bran Plays A Significant Role in the Hepatoprotective Effect in Hypercholesterolemic Rats Antula, Yulianti; Neno, Dolly Irnawati; Srihardyastutie, Arie; Mahdi, Chanif
The Journal of Experimental Life Science Vol. 9 No. 2 (2019)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1016.513 KB) | DOI: 10.21776/ub.jels.2019.009.02.08

Abstract

Cholesterol is obtained through biosynthesis and diet. When a level of cholesterol is above the normal level, this condition caused hypercholesterolemia. Long-term administration of synthetic chemical drugs can cause liver damage. Therefore, alternative natural medication is needed. One of the alternatives that can be used is the rice bran (RB), which contains antioxidant and crude fiber. This study is aimed at finding out the potential utilization of RB on total cholesterol level, liver enzyme as aspartate aminotransferase (AST) and alanine aminotransferase (ALT), malondialdehyde (MDA), and the changes in liver tissue. This study uses five groups of rats: the negative control group, positive control group, and three therapy groups with the dosage of 270 mg kg-1, 540 mg kg-1, and 810 mg kg-1 of body weight. This study shows that therapy using RB can significantly decrease the cholesterol level, AST, ALT, and MDA (p<0.01). The total cholesterol level is 21%, AST and ALT activities can be reduced to 54% and 64%, the level of MDA reduced to 79% and can repair the liver tissue. This study shows that RB can be effectively used as hepatoprotective in rats with hypercholesterolemia. Keywords: AST and ALT, Hypercholesterolemia, Rice Bran, Total Cholesterol Level.
Co-Authors A.A. Ketut Agung Cahyawan W Adrenalin, Sruti Listra Almara, Faniar Tasha Anjani, Godelva Permata Anna Roosdiana Antula, Yulianti Arie Srihardyastutie Aulanni'am, Aulanni'am Aulanni'am, Aulanni'am Aulanni`am, Aulanni`am Bina, Restu Wika Dewi, Made Artari Diana Candra Dewi Dirgahariyawan, Tri Cahyo Dolly Irnawati Neno Fatra, Ilhami Maulia Fitria Rahmawati Haskito, Ajeng Erika Prihastuti Haskito, Ajeng Erika Prihatuti Hastari, Ayunda Antika Herawati Herawati Hermin Sulistyarti Immauliate, Sinthia Medchera Ira Perdana Wati Janatun Na’imah Julianto, Andri Luh Putu Gina Mardiana, Mardiana Mawarni, Riski Eka Mesla, Wifda Noviatri, Aldila Nugraheni, Putranty Widha Pratiwi, Herlina Rachmawati Dwi Agustin Rahma, Kartika Rara Anggun Mei Nirbaya Risman Heli Rizki Nur Analita Safitri, Anna Sasangka Prasetyawan Sutrisno Sutisno Vivi Shofia Wardani, Kartika Kusuma Wuragil, Dyah Kinasih