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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Indonesian Journal of Human Nutrition Indonesian Food Science and TechnologyJournal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Fithri Choirun Nisa
Brawijaya University
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Other

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PENGARUH PENAMBAHAN GELATIN DAN PUREE BUAH NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK YOGHURT SUSU KAMBING Nisa, Fithri Choirun; Nurhakiki, Clara Andini
Jurnal Teknologi Pertanian Vol. 25 No. 2 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.02.6

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gelatin dan puree buah nangka, serta interaksinya terhadap karakteristik fisik, kimia, mikrobiologi, organoleptik dan struktur mikro yoghurt susu kambing. Penelitian ini menggunakan rancangan Acak Kelompok Faktorial (RAKF) dengan dua (2) perlakuan, yaitu konsentrasi gelatin (1%; 1,5%; dan 2%) dan konsentrasi puree nangka (5% dan 10%), dengan pengulangan sebanyak empat (4) kali. Selanjutnya, untuk mengetahui pengaruh faktor terhadap respon dilakukan analisis dengan metode ANOVA selang kepercayaan 95%. Uji lanjut dilakukan dengan metode BNJ atau DMRT selang kepercayaan 5%. Hasil analisis menunjukkan terdapat interaksi yang berpengaruh nyata antara penambahan konsentrasi gelatin dan puree nangka terhadap parameter viskositas yoghurt susu kambing. Hasil total bakteri asam laktat (BAL) tertinggi yaitu 6,3 × 107 CFU/mL. Hasil perlakuan terbaik menggunakan metode De Garmo pada sampel dengan gelatin sebesar 2% dan puree buah nangka 10% dengan nilai sineresis 0,06%; viskositas 4472,66 cp; pH 4,09; dan total asam 2,03%. Dilakukan uji kesukaan pada 101 panelis dengan parameter aroma, rasa, kekentalan, warna dan overall. Kesukaan tertinggi pada penambahan gelatin 2% dan puree buah nangka 10%. Analisis struktur mikro dilakukan pada hasil perlakuan terbaik, didapatkan struktur yang lebih kompleks dan rapat akibat penambahan gelatin dan puree buah nangka.
Exploring the nutritional value, health benefits and concerns associates in selected fermented fish product in Southeast Asia: A review Binti Atun, Mazlinah; Binti Julmohammad, Norliza; Huda, Nurul; Bin Roslan, Jumardi; Mohd Shariff, Amir Husni; Nisa, Fithri Choirun; Yusra
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1270

Abstract

Fermented fish is a staple food in Southeast Asian cuisine with a unique flavor and nutritional properties. This paper provides a comprehensive review of fermented fish, its types and methods of fermentation, nutritional value, health benefits, and risks. The paper highlights traditional and modern methods of fermentation using various types of fish and provides examples of popular fermented fish dishes. The nutritional value of fermented fish is emphasized, including their high protein and amino acid content, omega-3 fatty acids, vitamins, and minerals. Moreover, fermented fish has demonstrated promising health benefits such as improved cardiovascular health, gut health, and anti-cancer properties. However, high sodium content and potential risks of histamine poisoning, or other foodborne illnesses require caution in the consumption of these foods. The paper concludes by underscoring the cultural and public health significance of fermented fish and highlighting the potential for further research on the health benefits and risks of this traditional food.    
Effect of Ultrasonication on the Properties of Goat Milk Yogurt: Study on Amplitude and Duration Nisa, Fithri Choirun; Widodo, Archangela Zevanya Venenzia
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.37148

Abstract

Abstract—The gel strength of yogurt from goat milk is weak due to the low as1-casein proportion. According to some studies, treating cow milk via ultrasonication before fermentation produces yogurt that is stiffer than regular yogurt. This study aimed to investigate the influence of amplitude and duration of ultrasonication on the properties of goat milk yogurt (pH, total acid, viscosity and syneresis). Scanning electron microscopy (SEM) was used for additional investigation to evaluate the microstructure of the best-treated sonicated goat milk yogurt and compared to non-sonicated goat milk yogurt. The results demonstrated that these two factors interacted to affect viscosity and that the amplitude and duration of sonication had a significant effect on total acid and syneresis. These two factors, however, had no appreciable impact on the pH.  At an amplitude of 80% and duration of 10 minutes, the best treatment was attained and the sample had the following properties: pH of 4.38, total acid of 1.00%, viscosity of 4929.67 cP, syneresis of 13.31%, and 2.36 x 107 CFU/ml for the lactic acid bacteria colonies. In comparison to non-sonicated goat milk yogurt, the sonicated yogurt's microstructure was denser and more complex, which may contribute to the increased gel firmness.
Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review Ansori, Firsty Ainun Zalzabila; Nisa, Fithri Choirun; Mubarok, Ahmad Zaki
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.7

Abstract

The high consumer interest in functional food products not only provides basic nutrition but also adds health benefits. One of the nutrient-rich products is milk. Milk is an important and nutrient-high livestock product. Besides that, milk is also widely consumed by the people of Indonesia, one of which is goat milk. Goat milk has advantages such as having protein like breast milk, having high digestibility, and being able to be consumed by individuals who are allergic to cow's milk. Goat milk derivative products are quite diverse, including powdered goat milk, goat milk yogurt, and goat milk kefir. With its rich nutrition, goat milk has excellent potential to be developed as a functional product, especially by adding natural antioxidants. One of the ingredients in milk that can bind to antioxidants such as phenolic compounds is protein. As long as there is processing, both drying for milk powder products and the fermentation process for yogurt and kefir products can increase the antioxidant content of the final product which shows a synergistic effect on increasing the antioxidant content of the added natural ingredients. Milk protein can effectively bind to antioxidant compounds and strengthen the interaction between antioxidant compounds and casein so that the antioxidant content in the final product can be maintained. During the fermentation process, there is an increase in antioxidant value due to the activity of microbial enzymes produced during fermentation in binding and stabilization, where proteins such as casein and whey interact with antioxidant molecules like polyphenols and vitamins, forming more stable complexes. Efforts to increase the functional value of dairy products can increase antioxidant activity to ward off free radicals. Therefore, it is essential to review and analyze the various studies that have been conducted regarding the addition of natural antioxidants in goat milk to provide a comprehensive picture of the potential and challenges in the development of this product.
Preliminary Study on the Effect of Food Bar Supplementation on Food Intake and Body Weight in a Wistar Rat Malnutrition Model Widyaningsih, Tri Dewanti; Hidayatullah, Apriliawan; Hapsari, Tara Krisda; Kinanti, Agisty Anggunfajar; Febriyantiningtyas, Shani’na; Wulan, Siti Narsito; Nisa, Fithri Choirun
Indonesian Journal of Human Nutrition Vol. 12 No. 2 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.02.2

Abstract

Stunting remains a critical public health issue in Indonesia, where 2022 prevalence of 21.6% was still categorized as high according to WHO standards (> 20%). One of the direct causes of stunting is inadequate nutrition intake. Food bars formulated from local ingredients such as pumpkin paste, edamame flour, snakehead fish flour, and moringa leaf flour are a promising alternative for supplementary feeding. This present study aimed to evaluate the effects of food bar supplementation on dietary intake and body weight in a Wistar rat model of malnutrition. The study was conducted in two stages using a post-test-only design. In the first stage, malnutrition was induced through the administration of a low-protein diet for 21 days. In the second stage, malnourished rats received a 28-day intervention consisting of K3 (standard diet), K4 (standard diet with 30% food bar), and K5 (standard diet with 50% food bar), while K1 (normal diet) and K2 (continued low-protein diet) served as controls. Rats in the K5 group achieved a final body weight of 116.0 ± 8.4 g, which was significantly higher than that of the K2 group (101.5 ± 13.6 g; p < 0.05), and their food intake also improved. The supplemented groups showed better general condition, including fur growth and activity. These results suggest that food bar supplementation is associated with increased intake and weight gain in malnourished rats; however, further studies involving biochemical markers are needed to assess full nutritional recovery and human applicability.
Co-Authors AGUSTIN KRISNA WARDANI Ahmad Diaul Khuluq Ahmad Zaki Mubarok, Ahmad Zaki Ansori, Firsty Ainun Zalzabila Anugerah Dany Priyanto, Anugerah Dany B. Baskoro Bin Roslan, Jumardi Binti Atun, Mazlinah Binti Julmohammad, Norliza Cefi Azmil Halwan Cholifatuz Zahro Conrad Perera Dian Izmi Kartikasari Elok Zubaidah Fan Zhu Faridatul Siti Solikhah Febriyantiningtyas, Shani’na Hani R. H. Hapsari, Tara Krisda Hidayatullah, Apriliawan Indria Purwantiningrum Indria, Indria Purwantiningrum Israzul Aji Pratama Kgs . Ahmadi Kinanti, Agisty Anggunfajar Liurong Huang Luh Irma Irviani Merina Iing Trisnawati Miradiah Cahyanine Moestijanto Moestijanto Mohd Shariff, Amir Husni Nawa Aldina Nurhakiki, Clara Andini Nurul Huda RUTH CHRISNASARI Satriyananda Widagdha Siti Narsito Wulan Sudarminto Setyo Yuwono Teti Estiasih Teti Estiasih Tri Dewanti Widyaningsih Tri Wastono Vivien Fathuroya, Vivien Wenny Ayu Rahmawati Widodo, Archangela Zevanya Venenzia Yacine Hemar Yusra