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All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Ilmiah Inovasi Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Mulia Winirsya Apriliyani
Department Of Animal Products And Technology, Faculty Of Animal Science, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Veterinary Other

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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

Abstract

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

Abstract

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

Abstract

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.
Co-Authors Abdul Manab Agus Susilo Aris Sri Widati Ayunitasari Rachmawati Dedes Amertaningtyas Dedes Amertaningtyas Fina Faleha Firdiatila Herly Evanuarini Imam Thohari Imam Thohari Imam Thohari JANNAH, MIFTAHUL Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Mulia Winirsya Apriliyanti Mustakim Mustakim Nadhira Noer Fasha Puput Nurul Hidayah Purwadi Purwadi Ria Dewi Andriani Salsabila Gusmaryani