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Tujuan dari penelitian ini adalah sebagai upaya aplikasi starter probiotik dari yogurt dan L. plantarum yang ada di pasaran dalam pembuatan sosis fermentasi yang sehat agar dapat diaplikasikan secara praktis dan mudah sehingga perlu mengetahui kualitas so Agus Susilo; Eny Sri Widyastuti; Herly Evanuarini; Mulia Winirsya Apriliyani
Jurnal Penelitian Pendidikan IPA Vol 9 No 5 (2023): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i5.2463

This research is related to the application of probiotic yogurt starter and L. plantarum. The purpose of this study is related to know and comparing the quality of fermented sausages in terms of pH, aw, water content, protein content, fat and ash content so that they become healthy food and practical and easy to manufacture. Treatment with differences in the use of yogurt starter and L. plantarum respectively 0%, 1%, 2%, and 3%. The results showed that the use of yogurt starter and L. plantarum each did not provide a significant difference (P>0.05) for the value of pH, aw, moisture content, protein content, fat content, and ash content. it can be concluded that by comparison of the use of yogurt starter (which contains several types of bacteria) with L. plantarum each has differences in pH, aw, moisture content, protein content, fat content, and ash content but all are still in accordance with SNI.

The Physicochemical and Organoleptic Quality of Liver Nuggets with Corn Flour and Sago Flour Dedes Amertaningtyas; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.4

The study aims to determine the effect of using corn flour and sago flour on chicken liver nuggets and beef liver nuggets in terms of physicochemical and organoleptic quality. The materials used in the study were chicken liver, beef liver, sago flour, corn flour, chicken eggs, salt, garlic, pepper, and breadcrumbs. The research method used was a laboratory experiment with a nested Randomized Block Design (RBD) with 4 treatments and 5 replications. The treatment was distinguished by several codes including CC: chicken liver+corn flour, CS: chicken liver+sago flour, BC: beef liver+corn flour, and BS: beef liver + sago flour. The variables analyzed were water content, water activity (Aw), carbohydrates, texture, and organoleptic tests.

Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging Ayunitasari Rachmawati; Imam Thohari; Khotibul Umam Al Awwaly; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.5

The purpose of this study was to determine the best level of addition of cinnamon (Cinnamomum burmanii) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. The materials used were hydrolyzed casein, chitosan and gelatin with different proportions of cinnamon (Cinnamomum burmanii) essential oil added. This research method was a completely randomized design laboratory experiment with five treatments including without cinnamon essential oil (P0) and with cinnamon essential oil 0.5% (P1), 1% (P2), 1.5% (P3) and 2% (P4) with four replications. The variable measured was the antimicrobial activity of the edible film against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) if there were significant differences or very significant differences. The results showed that there was a very significant difference (P<0.01) in antimicrobial activity against Staphylococcus aureus and Escherichia coli, but there was no significant difference (P>0.05) in Lactobacillus bulgaricus and Salmonella sp. The conclusion from this study is that the best results are edible films with the addition of 2% cinnamon essential oil.

Physicochemical characteristic of chicken sausage substituting tapioca flour with sorghum seed flour (Sorghum Bicolor L. Moench): Physicochemical Properties of Sorghum-Substituted Chicken Sausage Muhammad Zahir Afif; Muhammad Fabian Prayustio; Mulia Winirsya Apriliyani; premy rahayu
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25216

Chicken sausage is a widely consumed processed meat product due to its high protein content, desirable texture, and affordability. Its formulation generally involves meat proteins, carbohydrate-based fillers, and functional additives. Proteins act as structural stabilizers of emulsions, while fillers such as tapioca flour improve texture, water retention, and yield. However, tapioca flour has relatively low fiber compared to sorghum flour. Germinated sorghum (Sorghum bicolor L. Moench) contains 6.82% protein, 1.81% fat, 2.21% crude fiber, and 77.47% carbohydrates, with enhanced nutritional quality compared to ungerminated grains. This study aimed to evaluate the chemical and physical characteristics of chicken sausage with partial substitution of tapioca flour by germinated sorghum flour, focusing on protein, fat, moisture, crude fiber, texture, Water Holding Capacity (WHC), cooking loss, and L*a*b* color parameters. The experiment used a Completely Randomized Design (CRD) with five substitution levels (0%, 5%, 10%, 15%, and 20%) and four replications. Results showed that sorghum substitution significantly increased protein and crude fiber content, affected fat levels, but did not alter moisture. In terms of functional properties, germinated sorghum flour had a highly significant effect on WHC, texture, cooking loss, and color analysis. Sausage with 50% sorghum flour and 50% tapioca flour produced the best balance, yielding higher WHC, lower cooking loss, acceptable texture, and balanced color. Overall, germinated sorghum flour is a promising alternative filler to improve both nutritional and functional qualities of chicken sausage.

Physicochemical characteristic of chicken sausage substituting tapioca flour with sorghum seed flour (Sorghum Bicolor L. Moench): Physicochemical Properties of Sorghum-Substituted Chicken Sausage Muhammad Zahir Afif; Muhammad Fabian Prayustio; Mulia Winirsya Apriliyani; premy rahayu
Jurnal Peternakan Integratif Vol. 14 No. 01 (2026): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v14i01.25216

Chicken sausage is a widely consumed processed meat product due to its high protein content, desirable texture, and affordability. Its formulation generally involves meat proteins, carbohydrate-based fillers, and functional additives. Proteins act as structural stabilizers of emulsions, while fillers such as tapioca flour improve texture, water retention, and yield. However, tapioca flour has relatively low fiber compared to sorghum flour. Germinated sorghum (Sorghum bicolor L. Moench) contains 6.82% protein, 1.81% fat, 2.21% crude fiber, and 77.47% carbohydrates, with enhanced nutritional quality compared to ungerminated grains. This study aimed to evaluate the chemical and physical characteristics of chicken sausage with partial substitution of tapioca flour by germinated sorghum flour, focusing on protein, fat, moisture, crude fiber, texture, Water Holding Capacity (WHC), cooking loss, and L*a*b* color parameters. The experiment used a Completely Randomized Design (CRD) with five substitution levels (0%, 5%, 10%, 15%, and 20%) and four replications. Results showed that sorghum substitution significantly increased protein and crude fiber content, affected fat levels, but did not alter moisture. In terms of functional properties, germinated sorghum flour had a highly significant effect on WHC, texture, cooking loss, and color analysis. Sausage with 50% sorghum flour and 50% tapioca flour produced the best balance, yielding higher WHC, lower cooking loss, acceptable texture, and balanced color. Overall, germinated sorghum flour is a promising alternative filler to improve both nutritional and functional qualities of chicken sausage.

Pengaruh Penambahan Pure Ubi Cilembu (Ipomoea batatas L.) terhadap Sifat Fisikokimia Yoghurt Sinbiotik Premy Puspitawati Rahayu; Cut Tasya Nur Laylita; Mulia Winirsya Apriliyani; Citra Nurma Yunita
AgriMalS Vol 6 No 1 (2026): Volume 6 Nomor 1 Tahun 2026
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v6i1.2327

Yogurt is a processed dairy product resulting from the fermentation of milk by lactic acid bacteria, which are responsible for shaping its consistency, sensory profile, and functional attributes. Cilembu sweet potato puree is utilized as a natural prebiotic source due to its inulin and oligosaccharide content, which have the potential to enhance the growth and viability of beneficial bacteria. This study aimed to determine the optimal level of Cilembu sweet potato puree addition in the production of synbiotic yogurt based on physicochemical parameters, including viscosity, syneresis, water holding capacity, pH, and titratable acidity. The research was conducted using an experimental approach with a Completely Randomized Design (CRD) comprising four treatment groups and five replications. The treatments consisted of P0 (control without the addition of puree), P1 (5%), P2 (10%), and P3 (15%) of Cilembu sweet potato puree calculated based on the weight of fresh milk. The data analysis was performed using a one-way Analysis of Variance (ANOVA) to assess the effect of the treatments. When significant differences were observed, Duncan’s Multiple Range Test was applied as a post hoc analysis to compare the means. The findings showed that incorporating Cilembu sweet potato puree had a significant effect (P < 0.05) on syneresis and water holding capacity, while no significant differences were observed in the other parameters. The best treatment was observed at 15% puree addition, resulting in a syneresis value of 43.46% and a water holding capacity (WHC) of 56.30%. In conclusion, the incorporation of Cilembu sweet potato puree up to 15% effectively improved the stability of synbiotic yogurt, particularly by enhancing water holding capacity and reducing syneresis.

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