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Purwadi Purwadi
Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Education Other

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Penambahan Carboxymethyle cellulose (Cmc) pada Minuman Madu Sari Apel Ditinjau dari Rasa, Aroma, Warna, pH, Viskositas, dan Kekeruhan Ditha Novi Anggraini; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.045 KB) | DOI: 10.21776/ub.jitek.2016.011.01.7

Abstract

Apple cider honey drink was modified product from fresh honey with apple cider, but there were pectin and tannin in apple cider effected agglutination and needed stabilizier as CMC. The result objective of this study was to know the best consentration of CMC addition in term of taste, aroma, color, pH, viscosity, and turbidity of apple cider honey drink. The experiment design used was completely randomized design consist four treatments and four replications. The treatments were CMC addition P0 (no addition of CMC), P1 (CMC 0.05 %), P2 (CMC 0.1 %), and P3 (CMC 0.15 %). Conclussion of the hedonic test for taste 7.06;  aroma 6.61; pH 6.45; lightness (L*) 21.775; redness (a*) 9.4; yellowness (b*) 10.4; viscosity 1.039 Cp; and turbidity 185.750 NTU
Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing Djalal Rosyidi; Purwadi Purwadi; Fondha Teguh Eko Harjono
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.396 KB)

Abstract

Data collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering Laboratory Centre Food and Laboratory  Gadjah Mada University Yogyakarta. The objective of this research was to know the best concentration of Sunkist orange fruit juice with direct acidification in Mozzarella cheese manufactured considered on yield, protein content, moisture content, stretchability and meltability. Hopefully the result would support in producing cheese earlier and better quality processed with direct acidification from Sunkist orange fruit juice. Method of this research was experiment used Completely Randomized Design and repeats four times. The treatment was Sunkist orange fruit juice concentration of 3% (P1), 3.5% (P2), 4% (P3) and 4.5% (P4) from milk volume. Variables measured would be yield, protein content, moisture content, stretchability and meltability. The data were analyzed by analysis of variance and  Duncans Multiple Range Test. The result showed that Sunkist orange fruit juice did not give significant different effect (P>0.05) on yield, stretchability and meltability, in the otherwise give highly significant different effect (P<0.01) on protein and moisture content of Mozzarella cheese. The conclusion of this research was the Sunkist orange fruit juice concentration of 3% was the best concentration and suggested to use on Mozzarella cheese manufacturing.   Keyword : Mozzarella cheese, orange fruit.
Kualitas Dadih Susu Kambing yang Diinkubasi pada Berbagai Macam Bambu Meinar Dwi Sulinda Wijayanti; Imam Thohari; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.469 KB) | DOI: 10.21776/ub.jitek.2016.011.01.3

Abstract

The objective of this research was to determine the best bamboo that can be used in the manufacture of dadih among apus, ori, betung and black bamboo based on acidity, protein content, pH and total of microorganisms of goat milk dadih. The materials used in this research was the dadih made from ingredients such as goat milk, banana leaf and bamboo. The methods used in this study was experiment with 4 treatments and 4 replications the data were analyzed by ANOVA, if there were a significantly different continued by Duncan's multiple range test. The result showed that the kind of bamboo gave highly significant different effect (p<0,01) on acidity, protein content, pH and total of microorganisms. According to the value of acidity, protein content, pH and total of microorganisms, it can concluded that the use of bamboo ori gave the best result in performance of dadih that the average of acidity was 0.37 ± 0.02%; protein content was 4.82 ± 0.13%; pH was 6.47 ± 0.05 and total of microorganisms was 6.298 ± 0.62072 Log cfu/mL.
The Optimum Concentration of Lime Juice as Acidifier on Mozzarella Cheese Manufacturing Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (99.132 KB)

Abstract

The objectives of current research were to study the potency of lime juice as acidifier on Mozarella cheese physical quality. The method used in this research was completely randomized design. The experiment of variation of lime juice was repeated 4 times including 6 treatments were : L1=1.5%, L2=1.6%, L3=1.7%, L4=1.8%, L5=1.9% and L6=2.0% (v/v). The variables  were rendement, meltability, strechability, and elasticity. Variation analysis on rendement, stretchability, and elasticity of Mozarella cheese showed that the use of those lime juice concentration gave no significant difference (P>0.05). However, those treatments gave significant different (P<0.05) on meltability of Mozarella cheese. The range of cheese rendement was about 11.00-11,93%. The highest meltability was on 1.9% concentration of lime juice. Therefore, it could be concluded that 1.9% concentration of lime juice was better for making Mozarella cheese as the highest value on rendement, meltability, strechability than the other concentration.   Keywords: lime juice, Mozarella cheese
Protein Profile of Mozzarella Cheese Produced with Treatment of Coagulation and Stretching Temperature Combination Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.042 KB)

Abstract

A research used lime juice as acidifier in the making of Mozzarella cheese was aimed to learn the protein profile produced with treatment of coagulation stretching temperature combination. The method used in this research was factorial experiment of 4 x 4, the first factor was coagulation temperature (G) : G1 = 30 oC, G2 = 35 oC, G3 = 40 oC, and G4 = 45 oC, and the second factor was stretching temperature (M) : M1 = 70 oC, M2 = 75 oC, M3 = 80 oC, and M4 = 85oC. Combination of coagulation temperature 30 and 35oC with different stretching temperatures 70, 75, 80, and 85 oC, gave the same protein electroforegram, but the combination of coagulation temperature 30 and 35 oC and coagulation temperatur 40 and 45 oC with different stretching temperature gave different protein electroforegram. From this experiment, its could be concluded that the treatment of coagulation temperature 30 oC with stretching temperature 75 oC is the best treatment. Keywords: protein profile, Mozzarella cheese, coagulation temperature, stretching temperature
Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 2 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (110.097 KB)

Abstract

ABSTRACT The research about production of Mozzarella cheese used lime juice as an acidifier was aimed to study its potency on physical quality of Mozzarella cheese. The method used in this research was experiment and designed with completely randomized design. The treatment was repeated 4 times, there were namely: K1 = 1.9 %, K2 = 2.1 %, K3 = 2.3 %, K4 = 2.5 %, K5 = 2.7 %, and K6 = 2.9 % (v/v), respectively. Variables measured were cheese yield, meltability, stretchability, and elasticity. Analysis of variance showed that the treatment didn’t give significantly difference effect (P>0.05) on cheese yield, stretchability, and elasticity. The treatment gave significantly difference effect (P<0.05) on meltability. The everage of cheese yield was 10.73 – 11.72 %, the everage of meltability was 9.18 – 10.90, stretchability 1.77 – 2.18, and elasticity 38.60 – 60.71. According to the results and discussion, the research could be concluded that the best consentration was 1.9 %.   Keywords: physical quality, Mozzarella cheese, lime juice, acidifie
Penambahan Madu Bunga Kopi (Coffea sp.) terhadap Kualitas Kefir Ditinjau dari Karakteristik Mikrobiologi Astri Wulandari; Purwadi Purwadi; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (507.191 KB) | DOI: 10.21776/ub.jitek.2017.012.02.4

Abstract

            The Objective of this research was to determine the best concentration of addition coffee flower honey to kefir based on total plate count, lactic acid bacteria, acidity, and pH value. The materials used in this research were honey kefir made from cow’s milk, kefir grains, and coffee flowers honey. The method used in this research was experimental with Completely Randomized Design by 4 treatments and 4 replications and continued by using Duncan’s Multiple Range Test. The result showed that the effect of addition coffee flowers honey was not significantly different (P>0.05) on total plate count, lactic acid bacteria, acidity, give highly significant different (P<0.01) on pH value. Addition 20% of  coffee flower honey was the best treatment with quality of total plate count 6.21 ± 0.60 log CFU/mL, total lactic acid bacteria 6.16 ± 0.14 log CFU/mL, acidity 0.76 ± 0.11 % and pH value 3.596 ± 0.021. Further study is needed to figure the storability of honey kefir.
Co-Authors Abdul Manab Agus Triawan Astri Wulandari Ditha Novi Anggraini Djalal Rosyidi Firman Jaya Fondha Teguh Eko Harjono Ika Ayu Wijayanti Imam Thohari Khoiruman Khoiruman Lilik Eka Radiati Meinar Dwi Sulinda Wijayanti Naili Iqrimah Wahyu Novia Widodo