Article Per Year (5 Year)
p-Index From 2021 - 2026
3.167
P-Index
This Author published in this journals
All Journal International Journal of Advances in Applied Sciences Jurnal Ilmu dan Teknologi Hasil Ternak The Journal of Experimental Life Sciences (JELS) Jurnal Sains Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Research Journal of Life Science Jurnal Pembangunan dan Alam Lestari Jurnal Teknologi Pertanian Indonesian Journal of Human Nutrition Jurnal Ternak Tropika JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Animal Production : Indonesian Journal of Animal Production Jurnal Penelitian Pendidikan IPA (JPPIPA) Seminar Nasional Lahan Suboptimal Jurnal Litbang Sukowati : Media Penelitian dan Pengembangan Jurnal Agriovet Agrinimal Jurnal Ilmu Ternak dan Tanaman Livestock and Animal Research Jurnal Agripet Andalasian Livestock
Lilik Eka Radiati
Animal Science Brawijaya University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Physics Social Sciences Veterinary Other

Published : 65 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Agripet

 1 
Pengaruh Waktu Penyimpanan Seasoning Whey Kefir terhadap Kualitas Fisik, Kimia dan Mikrobiologis Meilan Archadiya; Lilik Eka Radiati; Manik Eirry Sawitri
Jurnal Agripet Vol 21, No 1 (2021): Volume 21, No. 1, April 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v21i1.19406

Abstract

ABSTRAK. Mutu produk seasoning whey kefir sangat dipengaruhi oleh kualitas bahan baku, proses pengolahan, proses fermentasi dan waktu penyimpanan. Perubahan nilai gizi dapat terjadi karena proses penyimpanan yang akan mempercepat kerusakan terhadap produk seasoning whey kefir. Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Metode penelitian yang digunakan adalah eksperimen laboratorium dengan pola Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 6 ulangan. Perlakuan yang dicobakan yaitu waktu penyimpanan 0 hari (P0), 7 hari (P1), 14 hari (P2), 21 hari (P3) dan 28 hari (P4). Analisis data menggunakan Analysis of Variance (ANOVA). Hasil analisis menunjukkan bahwa perlakuan waktu penyimpanan memberikan perbedaan yang sangat nyata (P0,01) terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Disimpulkan bahwa penggunaan seasoning whey kefir dapat bertahan dan layak untuk dikonsumsi selama 14 hari penyimpanan pada suhu refrigerator (0-4C) dengan nilai total asam laktat 1,12%, pH 4,30, kadar protein 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml dan Angka Kapang Khamir (AKK) 2,92 log cfu/ml. (The effect of storage period on the physical, chemical and microbiological qualities) ABSTRACT. Seasoning whey kefir quality is strongly in fluenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to prolonge storage which will accelerate deterioration of seasoning whey kefir. This study aims to determine the effect of storage period on total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The research method used was a laboratory experiment with a Completely Randomized Design (CRD) consisting of 5 treatment and 6 replications. The treatment tested was storage period 0 days (P0), 7 days (P1), 14 days (P2), 21 days (P3) and 28 days (P4) on whey kefir seasoning. The data were analyzed using Analysis of Variance (ANOVA). The result showed that as the storage period gave a very significant difference (P0.01) to total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The use of whey kefir seasoning can last and are suitable for consumption during a period of 7-14 days of storage at refrigerator temperature (0-4C) with the total value of lactic acid 1,12%, pH 4,30, protein content 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml, mold and yeast 2,92 log cfu/ml.
Co-Authors Abdul Azis Agri Kaltaria Annisa Agus Purwanto Agus Susilo Agus Triawan Agustini, Dini Ahmad Khoirul Umam Ahmad Khoirul Umam Ahmad Khoirul Umam Aju Tjatur Nugroho Krisnaningsih Aman Santoso Anif Mukaromah Wati Anindhita Puspadewi Archadiya, Meilan Aris Sri Widati Armaini, Armaini Aulanni’am Aulanni’am Besari, Ratna Iffany F Budi Hartono Budi Hartono Chanif Mahdi Dedes Amertaningtyas Dedi Fardiaz Dian Handayani Dian Handayani Dian Laksamana Hati Dian Laksamana Hati Dian Laksamana Hati Digna Anissa Dita Eka Oktaviningsih Ditha Novi Anggraini Djalal Rosidi Djalal Rosyidi Djalal Rosyidi Dodik Prasetyo Dodik Suprapto Edy Susanto Eko Saputro Eli Hendrik Sanjaya Eny Sri Widiastuti Erfan Kustiawan Errythrina Vinifera Arnyke Evy Damayanthi Fahrullah Fahrullah Fajar Shodiq Permata Firman Jaya Firman Jaya Galuh Dianita Fitri Gatot Ciptadi Happy Nursyam Hari Dwi Utami Hari Dwi Utami Hari Purnomo Heldy Oktavia Heldy Oktavia, Heldy Heli Tistiana Herly Evanuarini Imam Thohari Imam Thohari Imam Thohari Imam Thohari Indah Amalia Amri Jamilah Jamilah Kartika Budi Utami Kasri, Kasri Khothibul Umam Al Awwaly Khotibul Umam Al Awaly Khotibul Umam Al Awwaly Lestari Kusumah Dewi Lexy Trendy Hawa Lin, Mei Jen Ma A Guiang Beltran Ma'ruf, Wahidah Manik Eirry Sawitri Martha Anggraeni Christiana Masyithoh, Dewi Mei Jen Lin Mei Jen Lin Mei Jen Lin Mirsa Ita Dewi Mochammad Junus Muflihuda Agiel Kurniawan Muhammad Fajrul Arief Muhammad Junus Muhammad Roy Asrori Mujahidah, Amiroh Nabilah Muntholib Mustakim Mustakim Nadhirotul Uyun Naftali Putu Aryudya Naili Iqrimah Nurhassarah, Afifah Novidia Nurul Huda Agustina Osfar Sjofjan Parlan Peng, Shao Yu Pinandita, Eggi Pur Puguh Surjowardojo Purwadi Purwadi Purwadi Purwadi purwadi purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Qosimah, Dahliatul Ria Marsella Rizky Ramadhan Sartika, Winda Selvia Tharukliling Setyo Prayogi , Heni Shao Yu Peng Simanjuntak, Aurora Ivana Br Sjaloom Ester Sakul Sjaloom Sakul Soen, Jopie Meiske Sopamena, Karin Sri Andarini Sri Andarini Sri Minarti Sri Minarti Subandi Subandi Sulis Setio Toto Harjo Sylvia Komansilan Sylvia Komansilan Ummi Kalsum Ustadi Ustadi Warsito Warsito Winda Sartika Wulandari, Yuliana Risma Yunita, Citra Nurma