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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

Author-ID : 3159081

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

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Pengaruh Penambahan Stabilizer Pati Talas Lokal (Colocasia esculenta) terhadap Viskositas, Sineresis dan Keasaman Yogurt pada Inkubasi Suhu Ruang Aju Tjatur Nugroho Krisnaningsih; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Universitas Halu Oleo

ABSTRACTThis study aims to examine the effect of adding local taro starch stabilizer (Colocasia esculenta) to physicochemical properties (viscosity and sineresis) and acidity (pH and total acid) of yogurt at room temperature incubation. The material used includes: cow milk; skim milk; starch from taro tubers from the traditional market of Malang, East Java; starter of lactic acid bacteria (S. thermophillus, L. bulgaricus, and L. acidhopilus). The research method used was a completely randomized laboratory experiment consisting of 6 treatments of adding taro starch, namely: P0: 0% (without taro starch); P1: 0.5%; P2: 1%; P3: 1.5%; P4: 2%; and P5: 2.5%. Pasteurization of milk at 85 °C for 30 minutes, addition of starter BAL 3% with an incubation period of 24 hours at room temperature. Each treatment was repeated 4 times. The data obtained were analyzed using the Variant Analysis method, if the treatment gave effect then continued with Duncan's Multiple Distance Test (UJBD). The results showed that there was a very significant effect (P <0.01) of the addition of taro starch to the viscosity, syneresis, pH, and total acid of yogurt at room temperature incubation. The addition of different concentrations of taro starch stabilizer varies the values of viscosity (1007.5-4596.25 cP), sineresis (10.11-20.33%), pH (4.16-4.20) and total acid (0,94-1.08%) yogurt. The conclusion of this study is the addition of local taro starch stabilizer up to 2.5% concentration providing optimal physicochemical and acidity properties of yogurt. ABSTRAKPenelitian ini bertujuan untuk menguji pengaruh penambahan stabilizer pati talas lokal (Colocasia esculenta) terhadap sifat fisiko (viskositas dan sineresis) dan keasaman (pH dan total asam) yogurt pada inkubasi suhu ruang. Materi yang digunakan meliputi: susu sapi; susu skim; pati dari umbi talas yang berasal dari pasar tradisional Kota Malang, Jawa Timur; starter bakteri asam laktat (S. thermophillus, L. bulgaricus, dan L. acidhopilus). Metode penelitian yang digunakan adalah percobaan laboratorium dengan rancangan acak lengkap yang terdiri dari 6 perlakuan penambahan pati talas yaitu P0: 0% (tanpa pati talas); P1: 0,5%; P2: 1%; P3: 1,5%; P4: 2%; dan P5: 2,5%. Pasteurisasi susu pada pemanasan 85°C selama 30 menit, penambahan starter BAL 3% dengan masa inkubasi 24 jam pada suhu ruang. Setiap perlakuan diulang sebanyak 4 kali. Data yang diperoleh dianalisis menggunakan metode analisis varian, apabila perlakuan memberikan pengaruh maka dilanjutkan dengan uji jarak berganda duncan (UJBD). Hasil penelitian menunjukkan bahwa terdapat pengaruh yang sangat nyata (P<0,01) penambahan pati talas terhadap viskositas, sineresis, pH, dan total asam yogurt pada inkubasi suhu ruang. Penambahan konsentrasi stabilizer pati talas yang berbeda memberikan variasi nilai terhadap viskositas (1007,5-4596,25 cP), sineresis (10,11-20,33%), pH (4,16-4,20) dan total asam (0,94-1,08%) yogurt. Kesimpulan penelitian ini adalah penambahan stabilizer pati talas lokal sampai dengan konsentrasi 2,5% memberikan sifat fisiko dan keasaman yogurt yang optimal.

The Effect of Ananas comucus Extracted Bromelain Enzyme Addition Under Different pH on the Physicochemical Properties of Cottage Cheese Sylvia Komansilan; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

The research aims to analyse the effect of bromelain enzyme addition from Ananas comucus under different pH condition to the physicochemical properties of cottage cheese. The observed variables include protein, fat, moisture, ash and cheese yield. The research was conducted in a completely randomized design with 4 treatments (K1 = pH 4.5; K2 = pH 4.6; K3 = pH 5.4; and K4 = pH 5.5) and 4 replications. All of the data were analysed with analysis of variance (ANOVA) and followed with least significant difference (LSD) test. The results showed that the bromelain addition under pH 4.6 showed the best physicochemical properties of cottage cheese that had lowest fat content (0.67 Â± 0.53 %) and highest yield (18.15 Â± 0.22 %) compared to other pH condition, while the protein and ash content did not show any significant difference on all pH condition.

Komponen Bioaktif pada Madu Karet (Hevea brasiliensis) Madu Kaliandra (Calliandra callothyrsus) dan Madu Randu (Ceiba pentandra) Ustadi Ustadi; Lilik Eka Radiati; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

The objectives of this study were to determine of bioactive compoounds from the different plants such as kapok, calliandra and rubber. The samples were obtained from Kediri (Calliandra), Sragen (Rubber) and Pasuruan (Kapok). The results showed the different of bioactive compounds. It had the following phenolic content ranged from 309.12 Â± 33.40 mg/GAE kg (Kapok honey) to 557.93 Â± 13.41 mg/GAE kg (Calliandra honey), flavonoid content ranged from 47.25 Â± 1.49 mg QE/100 g (Kapok honey) to 156.27 Â± 5.69 mg/GAE kg (Calliandra honey), vitamin C content ranged from 25.47 Â± 1.62 mg/100 g (Kapok honey) to 31.04 Â± 1.45 mg/100 g (Calliandra honey). The IC50 of Calliandra honey (3.36 Â± 0.89 mg/mL) showed that antioxindat activity is higher than Rubber and Kapok honey (15.08Â Â± 1.49 mg/mL and 16.83 Â± 1.23 mg/mL, respectively). Â

Effects of Enzyme and Emulsifier on Process Cheese Quality Lilik Eka Radiati
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 (57.997 KB)

The objective of this research was to find out the effect of rennin Mucor pusillus and emulsifier on cheese qualitity. Â Optimalization of process cheese Â Â was conducted by optimizing two factors enzyme (rennin calf and M. pusillus) and emulsifier (Trinatrium Citrate and Dinatrium hydrophosphate). The results showed that there were significant differences cheese quality (pH value, titratable acidity, water content, protein, fat, texture and sensory tests) between rennin calf and M pusillus enzyme process.Â Adding Dinatrium Hidrophosphat shown theÂ highest sensory scoreÂ among the treatments. Â Keywords: Cheese, enzyme, emulsifier

Beef Salt-Soluble Proteins and Seaweed (Eucheuma cottonii) Flour Interactions to the Quality of Heat-Induced Gel Matrix Development Aris Sri Widati; Djalal Rosyidi; Lilik Eka Radiati; Happy Nursyam
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

The objective of this study was to observe the interactions between salt-soluble proteins from beef and seaweed (Eucheuma cottonii) flour and its effect to the quality of the produced protein gel. The study was conducted as experimental research with two factorials completely randomized design. The effect of different NaCl (2.0%; 2.5%; 3.0%; and 3.5%) and Eucheuma cottonii flour (5%; 10%; and 15%) concentrations was observed to the physical and proximate quality of the protein gel matrix. The observed gel quality variables include pH, gel strength, color (L, a*, and b*), moisture, protein, and fat content. The gel was gelatinized at 90Â°C for 20 min and cooled down at 4Â°C for 12 h. The results showed that there was no interaction effect found on all of observed variables. However, a highly significant effect (P<0.01) was found on the ash content with different salt concentrations, while different Eucheuma cottonii flour concentrations improved the gel strength (P<0.01) and significantly gave darker (P<0.01) color. The effect of Eucheuma cottonii flour on the physicochemical properties of the gel was concentration dependent. Therefore, this study concludes that Eucheuma cottonii flour showed a potential as binding or filling agent to form strong gel matrix in processed meat products.

Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties Selvia Tharukliling; Lilik Eka Radiati; Imam Thohari; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.7

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth

Pengaruh Penambahan Sari Jamur Tiram Putih (Pleurotus ostreatus) pada Pembuatan Yogurt Drink Ditinjau dari Sifat Mutu Fisik Digna Anissa; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 2 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Pada sari jamur tiram putih mengandung protein, karbohidrat dan beberapa glukosa, dalam jamur tiram putih juga mengandung ÃŸ-glukan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan sari jamur tiram putih ditinjau dari viskositas, daya ikat air dan kadar air pada yoghurt drink. Hasil penelitian memberikan informasi tentang penambahan sari jamur tiram putih dalam yoghurt drink. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan, terdiri dari P0, P1, P2 dan P3, dan 4 ulangan dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian menunjukkan bahwa penambahan 3% sari jamur tiram putih memberikan perbedaan sangat nyata (P <0,01) pada viskositas dan kadar air dan memberikan perbedaan yang signifikan Â Â Â Â Â Â Â Â Â Â (P <0,05) pada daya ikat air. Berdasarkan analisis penelitian, dapat disimpulkan bahwa penggunaan sari jamur tiram putih dengan konsentrasi hingga 3% dapat meningatkan viskositas dan daya ikat air serta menurunkan kadar air.

The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus) Sjaloom Sakul; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

The objective of this study was to evaluate the effect of different starter cultures on the fermentation of yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus) whether each starter culture respond differently. This study used a completely randomized design (CRD) with 3 treatments and 4 replications. Yogurt was made with one of the starter cultures as treatment: Streptococcus thermophilus (ST), Lactobacillus acidophilus (LA), or Lactobacillus bulgaricus (LB). Data were analyzed using analysis of variance followed by the least significant difference test. The variables tested were pH, total acid content, viscosity and total lactic acid bacteria. The results showed that yogurt made with ST had lower pH and total acid than the others. The use of LB resulted in higher total acid content. The addition of different starter cultures in yogurt did not influence viscosity. Among starter cultures, the use of LA resulted in higher total lactic acid bacteria (LAB) than the others. However, the number of LAB from different treatments were not much different (within the range of 7 log CFU/mL). It is suggested that the three starter cultures are adaptive and capable to fermenting yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus).Â

The Effect of Rice Fermented (Tape Ketan Hitam) Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk Naili Iqrimah; Purwadi Purwadi; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality. The experimental method was designed by factorial Completely Randomized Design (CRD) which three times replicated. The treatment consists of rice fermented liquid fraction concentrations by 5 %, 15 %, 25 % and 35 % (v/v)Â and incubation times by 0 (without incubation) , 8,16 and 24 hours. The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, whileÂ in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour. The best combination obtained from addition of rice fermented liquid fraction 25 % and 24 hours of incubation times.Key words: goat milk, rice fermented liquid fraction, incubation times

Effect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans Dedi Fardiaz; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (103.854 KB)

The hydrophobicity of bacteria. was determined using BATH (Bacteria adhesion to hydrocarbon) test. All bacteria showed that 0,9 ml n-octane exposure gave a positive response and indicating that E. coli O157:H7 was categorized as moderate hydrophobic bacteria,Â while S.Â typhiÂ and C. albicans were catagorized asÂ highly hydrophobic bacteria. Goat Milk Kefir increased hydrophobicity of E.Â coli O157:H7 by 24.40, however, decreased hydrophobicity of S. typhi by 47.56Â and C. albicans by 70.14 percent, respectively. This finding showed that one of the inhibition mechanism may be caused byÂ an interactionÂ ofÂ organic acid and peptideÂ compounds with cell membrane, in which hydrophobic sites of componentÂ modified the hydrophobicity of the bacteria cell surface. The hydrophobicity modification in bacterialÂ cell wall might result inhibition of adhetion bacteria at cell host. Key words : Enterophatogenic bacteria, hidrophobisitas bacteria

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

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