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Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food Nefasa, Angela Nitia; Wulandari, Eudia Christina; Christwardana, Marcelinus; Hadiyanto, H.
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

The purpose of this study was to determine the further effect of soybean oil and phycocyanin extract against the quality of macronutrient (fat, protein, lactose) and also Solid Non-Fat (SNF) in cowâ€™s milk. Two different substances, i.e., soybean oil and different amount of phycocyanin extract was added into the milk. The result showed the increase of protein content gradually from 3.49 Â± 0.230 to 3.88 Â± 0.010 when phycocyanin was added. The inverse with the decreased fat content from the control sample, but after the addition of phycocyanin extract, it was increased gradually 6.15 Â± 0.210 to 6.35 Â± 0.21. SNF has increased from 10.61 Â± 0.014 to 10.87 Â± 0.007, while the decreasing level of lactose has been shown from 5.74Â Â± 0.021 to 5.62Â Â± 0.028 due to addition of phycocyanin. In conclusion,Â the addition of phycocyanin extract can increase the protein and SNF content of milk. This phycocyanin extract also acts as an antioxidant agent so that it can reduce the oxidation process, which might be caused by the addition of soybean oil. Soybean oil might be used as a food additive to improve the fat content of milk but must be accompanied by an antioxidant agent to prevent the oxidation process.

Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food Nefasa, Angela Nitia; Wulandari, Eudia Christina; Christwardana, Marcelinus; Hadiyanto, H.
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

The purpose of this study was to determine the further effect of soybean oil and phycocyanin extract against the quality of macronutrient (fat, protein, lactose) and also Solid Non-Fat (SNF) in cowâ€™s milk. Two different substances, i.e., soybean oil and different amount of phycocyanin extract was added into the milk. The result showed the increase of protein content gradually from 3.49 Â± 0.230 to 3.88 Â± 0.010 when phycocyanin was added. The inverse with the decreased fat content from the control sample, but after the addition of phycocyanin extract, it was increased gradually 6.15 Â± 0.210 to 6.35 Â± 0.21. SNF has increased from 10.61 Â± 0.014 to 10.87 Â± 0.007, while the decreasing level of lactose has been shown from 5.74Â Â± 0.021 to 5.62Â Â± 0.028 due to addition of phycocyanin. In conclusion,Â the addition of phycocyanin extract can increase the protein and SNF content of milk. This phycocyanin extract also acts as an antioxidant agent so that it can reduce the oxidation process, which might be caused by the addition of soybean oil. Soybean oil might be used as a food additive to improve the fat content of milk but must be accompanied by an antioxidant agent to prevent the oxidation process.

Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food Nefasa, Angela Nitia; Wulandari, Eudia Christina; Christwardana, Marcelinus; Hadiyanto, H.
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

The purpose of this study was to determine the further effect of soybean oil and phycocyanin extract against the quality of macronutrient (fat, protein, lactose) and also Solid Non-Fat (SNF) in cowâ€™s milk. Two different substances, i.e., soybean oil and different amount of phycocyanin extract was added into the milk. The result showed the increase of protein content gradually from 3.49 Â± 0.230 to 3.88 Â± 0.010 when phycocyanin was added. The inverse with the decreased fat content from the control sample, but after the addition of phycocyanin extract, it was increased gradually 6.15 Â± 0.210 to 6.35 Â± 0.21. SNF has increased from 10.61 Â± 0.014 to 10.87 Â± 0.007, while the decreasing level of lactose has been shown from 5.74Â Â± 0.021 to 5.62Â Â± 0.028 due to addition of phycocyanin. In conclusion,Â the addition of phycocyanin extract can increase the protein and SNF content of milk. This phycocyanin extract also acts as an antioxidant agent so that it can reduce the oxidation process, which might be caused by the addition of soybean oil. Soybean oil might be used as a food additive to improve the fat content of milk but must be accompanied by an antioxidant agent to prevent the oxidation process.

Produktivitas Ayam Arab Petelur dengan Pola Pemberian Free Feeding Choice Eudia Christina Wulandari; Angela Nitia Nefasa
Wahana Peternakan Vol. 4 No. 1 (2020): Volume 4 Nomor 1 Maret 2020
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v4i1.194

The aim of the present research was to evaluate the contribution effect of feeding Wulandari et al. (2013) and Wulandari et al. (2015) rations and free feeding choice in Arab hen. One hundred birds of Arab hen, age was + 14 weeks, with an average body weight of 814,73 g ± 46,86 g were used as experimental animals, and were divided randomly into a randomized block design with 3 treatments and 6 replications. Feedstuffs used for dietary treatments were rice bran, yellow corn, fish meal, Azolla microphylla, CaCO3, oyster shell, meat bone meal, soybean meal, pollard, and top mix. The rations were formulated as ration from Wulandari et al. (2013) and Wulandari et al. (2015). At the same time, there are feedstuff which gived ad libitum without formulated. Conclusion of the research is that free feeding choice affect by palatability feedstuff and gives a random data. Consumption ration on free feeding choice more decrease than another treatments. Keywords: arab’s laying hans, free feeding choice, productivity

EFEK PENAMBAHAN MINYAK KEDELAI TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KANDUNGAN OMEGA-6SUSU PASTEURISASI Angela Nitia Nefasa; Anang Mohamad Legowo; Ahmad Nimatullah Al-Baarri
Jurnal Pangan dan Gizi Vol 4, No 2 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.2.2013.%p

The purpose of the study to determine the effect of the addition of soybean oil with different levels of the organoleptic characteristics and the effect of increased omega-6 content of pasteurized milk. Research material that is derived from cow's milk a cow shed in the Faculty of Animal Husbandry and Agriculture, Diponegoro University and soybean oil from one of the markets in the city of Semarang. The addition of soybean oil into a fresh cow's milk, then pasteurized using LTLT (63oC, 30 min). The results showed the addition of soybean oil can increase the content of omega-6 in pasteurized milk. Signifcantly of the addition of soybean oil to the organoleptic odor, whereas taste and color are not significant. Increased levels of omega-6 highest in pasteurized milk obtained from the addition of soybean oil as much as 0.45% with ratio 3.2: 1. Increased levels of omega-6 still has not reached 4: 1. The addition of antioxidants in milk pasteurization aims to prevent oxidation. Feed silage tend to increase the risk of oxidation, the milk used should not be obtained from cows fed silage.

Pengaruh Penambahan Ekstrak Jahe Merah (Zingiber officinale var. rubrum) Terhadap Kualitas Organoleptik dan pH Kefir Susu Kambing Galuh L. Hakim; Angela Nitia Nefasa; Zakaria Husein Abdurrahman
Tropical Animal Science Vol 3 No 1 (2021): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian ekstrak jahe merah terhadap kualitas organoleptik dan derajat keasaman (pH) pada kefir susu kambing. Bahan yang digunakan yaitu susu kambing, bibit kefir, dan jahe merah. Penelitian ini menggunakan rancangan acak lengkap pola searah, dengan menggunakan 25 ulangan untuk uji organoleptik dan 4 ulangan untuk uji pH. Perlakuannya adalah T0 = ekstrak jahe merah 0% T1 = ekstrak jahe merah 1.5%, T2 = ekstrak jahe merah 3%, T3 = ekstrak jahe merah 4.5%, T4 = ekstrak jahe merah 6%. Uji organoleptik dilakukan oleh 25 orang panelis semi terlatih dan uji pH menggunakan pH meter digital. Semua data hasil uji dianalisis menggunakan prosedur analysis of variance. Hasil dan kesimpulan menunjukan bahwa perlakuan pemberian ekstrak jahe merah berpengaruh nyata terhadap kualitas organoleptik (warna, aroma, rasa, kekentalan) dan tidak berpengaruh nyata terhadap pH pada kefir susu kambing.

Produktivitas Ayam Arab Petelur dengan Pola Pemberian Free Feeding Choice Eudia Christina Wulandari; Angela Nitia Nefasa
Wahana Peternakan Vol. 4 No. 1 (2020): Volume 4 Nomor 1 Maret 2020
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v4i1.194

The aim of the present research was to evaluate the contribution effect of feeding Wulandari et al. (2013) and Wulandari et al. (2015) rations and free feeding choice in Arab hen. One hundred birds of Arab hen, age was + 14 weeks, with an average body weight of 814,73 g Â± 46,86 g were used as experimental animals, and were divided randomly into a randomized block design with 3 treatments and 6 replications. Feedstuffs used for dietary treatments were rice bran, yellow corn, fish meal, Azolla microphylla, CaCO3, oyster shell, meat bone meal, soybean meal, pollard, and top mix. The rations were formulated as ration from Wulandari et al. (2013) and Wulandari et al. (2015). At the same time, there are feedstuff which gived ad libitum without formulated. Conclusion of the research is that free feeding choice affect by palatability feedstuff and gives a random data. Consumption ration on free feeding choice more decrease than another treatments. Keywords: arabâ€™s laying hans, free feeding choice, productivity

ANALISIS EKONOMI SUSU PASTEURISASI DENGAN PENAMBAHAN REMPAH-REMPAH DAN UJI TOTAL PLAT COUNT DENGAN WAKTU SIMPAN YANG BERBEDA: ECONOMIC ANALYSIS OF PASTEURIZED MILK WITH ADDITIONAL SPICES AND TOTAL PLATE COUNT TEST WITH DIFFERENT STORAGE TIME Jamil, Rohmad Maulidin; Abdurrahman, Zakaria Husein; Nefasa, Angela Nitia
Tropical Animal Science Vol. 4 No. 2 (2022): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v4i2.770

The purpose of this study was to determine the interaction of adding spices and storage time to the total number of microorganisms in pasteurized milk and its feasibility. The ingredients used were 7.4 l of fresh cow's milk, 0.5 kg of sugar, 37 g of powdered ginger, 3.7 g of cinnamon powder, 37 g of turmeric powder, and aquades. The first step in making pasteurized milk is filtering fresh milk, then dividing the milk into two parts. The first part is made into pasteurized milk without the addition of spices, the second part is made into pasteurized milk with the addition of spices. When the second part of the milk reaches a temperature of 40°C then the spices are mixed into the milk until well blended. If the temperature reaches 63°C for 30 minutes, then turn off the heat and wait for the temperature of the milk to drop. Then the milk is packed into 100 ml bottles. The packaging of the first part of milk without the addition of 37 sample bottles of spices and the second part of pasteurized milk with the addition of 37 sample bottles of spices. Total Plate Count (TPC) test used a factorial completely randomized design (CRD) with four repetitions. The data obtained were then processed by analysis of variance ANOVA, to determine the interaction between milk with the addition of spices and different storage times. The results of the TPC test showed that the addition of spices to pasteurized milk had no significant effect after pasteurization was carried out (P>0.01) but had a significant effect (P<0.01) on the total microorganisms in different storage times. The results of the calculation of economic analysis show that a Break Even Point (BEP) with a profit of 10% produces a BEP unit of 485 units of BEP of 6,270,000 rupiah and reaches the break-even point at 0.3 months. The profit per day is 86,950 rupiah with 312 working days, the net profit per year is 27,128,400 rupiah and the time needed to return the initial capital is 0.03 years.

Edukasi Tentang Penanganan Wabah Penyakit Mulut dan Kuku Serta LSD Pada Ternak di Kecamatan Tamansari Boyolali Budi Prasetyo, Aris; Abdurrahman, Zakaria Husein; Purwadi; Wulandari, Eudia Christina; Nefasa, Angela Nitia; Zaini, Nur
Dedikasi : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 1 (2024): Dedikasi : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Layanan Pendidikan Tinggi Wilayah III DKI Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53276/dedikasi.v3i1.145

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk membantu masyarakat mengetahui secara mendalam mengenai penyakit PMK dan LSD dan peternak memiliki pengetahuan tingkat lanjut mengenai pencegahan dan pengobatan penyakit PMK dan LSD pada ternak. Kegiatan ini dilaksanakan pada bulan Maret 2023 di Kecamatan Tamansari Kabupaten Boyolali. Mitra dalam kegiatan ini adalah warga masyarakat dan kelompok ternak di Kecamatan Tamansari. Kegiatan dilakukan dengan metode focus group discussion dengan jumlah peserta 35 orang. Kegiatan pengabdian kepada masyarakat yang dilaksanakan di Kecamatan Tamansari Kabupaten Boyolali menghasilkan peningkatan pengetahuan pada masyarakat dan kelompok ternak tentang penanganan ternak di masa wabah penyakit PMK dan LSD.

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