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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) agriTECH Berita Kedokteran Masyarakat Journal of Food and Pharmaceutical Sciences

Nurliyani

Department Of Animal Product Technology, Faculty Of Animal Science, Universitas Gadjah Mada

Author-ID : 335318

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Veterinary Other

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RESPON IMUN MUKOSA DAN SELULER PADA TIKUS YANG DIBERI BUBUK SUSU KAMBING DENGAN INFEKSI Salmonella Typhimurium [Mucosal and Cellular Immune Response of Rat Given Goat Milk Powder and Infected with Salmonella Typhimurium] . Nurliyani; Madarina Julia; Eni Harmayani; Endang Baliarti
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

ABSTRACT Goat milk contains bioactive proteins and oligosaccharides which can act as immunomodulators and prebiotics respectively. The objectives of this study were to determine the effect of giving goat milk powder on mucosal immune response (sIgA/secretory immunoglobulin A), cellular immune response (IFN-γ/interferon-γ) and the total number of lactobacilli in caecal digesta of infected rat by Salmonella Typhimurium. Male Sprague Dawley rats 3 weeks old were divided into two groups: 1) goat milk powder treatment, and 2) control. After 14 days given goat milk powder, the rats were infected with Salmonella Typhimurium and after 21 days were killed. The results showed that the average concentration of sIgA in group of rats given with goat milk powder was not significantly different with the control rat (42.95 ng/ml). The concentration of IFN-γ in rat given with goat milk powder was significantly different (63.33 pg/ml) from the control (45.00 pg/m) (p

Karakteristik Whey Limbah Dangke dan Potensinya Sebagai Produk Minuman dengan Menggunakan Lactobacillus acidophilus FNCC 0051 Fatma Fatma; Soeparno Soeparno; Nurliyani Nurliyani; Chusnul Hidayat; Muhammad Taufik
agriTECH Vol 32, No 4 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Dangke whey has not been widely utilized. Dangke whey handling is required for the prevention of environmental pollution, especially in Enrekang. Evaluating the characteristics of dangke whey is the initial step of dangke whey handling. Complete data about the dangke whey would be scientific information for researchers or the public to further the utilization. Nutritional value of dangke whey allows the use of Lactobacillus acidophilus FNCC 0051 to be processed into beverage products. This research objectives were to investigate the characteristics of whey from dangke waste, which were obtained from milk protein separation by using lyophilization of papaya latex, and it also to evaluate the potential of dangke whey as beverage product by using Lactobacillus acidophilus FNCC 0051. A commercial fermented beverages product is used as a comparison, based on the activity of growth/bacteria numbers, lactic acid and pH. Milk was added with enzyme solution (lyophilized latex) on the level of 0.4 to 1% (v/v). The best level was used for the production of the fermented whey beverage products. Whey was mixed with tapioca level of 0, 0.35, 0.7, 1.05, and 1.4%, and was heated by stirring for 5 minutes at temperature of 70oC. The whey was pasteurized at the temperature of 80oC for 30 minutes. The whey was cooled, and inoculated with L.acidophilus at the level of 1, 3, 5, and 7%, and incubated at 37°C for 8, 12, 16, 18, and 24 hours, respectively. The characteristics of whey dangke were as follows: the solid total was 6.95 ± 0.23%, lactic acid was 0.1 ± 0.003%, fat was 0.2 ± 0.05%, protein was 0.63 ± 0.009%, lactose was 5.08 ± 0.009%, pH was 6.31 ± 0.01, and viscocity was 0.19 ± 0.004 poise. Dangke whey is potential as a beverage products with the addition of Lactobacillus acidophilus with quality similar to the commercial fermented beverage after incubated for 16 hours, with the addition of inoculum level of 5% and tapioca level of 0.35% based on the activity of growth, lactic acid and pH. ABSTRAKWhey dangke belum banyak dimanfaatkan. Penanganan whey dangke sangat diperlukan untuk pencegahan pencemaran lingkungan khususnya di Kabupaten Enrekang. Evaluasi karakteristik whey dangke merupakan langkah awal penanganan whey dangke. Data yang lengkap tentang karakteristik whey dangke akan menjadi informasi ilmiah bagi para peneliti ataupun masyarakat untuk pemanfaatan whey dangke lebih lanjut. Nutrisi whey memungkinkan penggunaaan Lactobacillus acidophilus FNCC 0051 untuk diolah menjadi produk minuman. Penelitian ini bertujuan mengetahui karakteristik whey limbah dangke, diperoleh dari pemisahan protein susu dengan menggunakan getah pepaya liofilisasi serta mengetahui potensi whey dangke sebagai produk minuman menggunakan Lactobacillus acidophilus FNCC 0051 dengan menggunakan produk minuman fermentasi komersial sebagai pembanding, berdasarkan aktivitas pertumbuhan/jumlah bakteri, kandungan asam laktat dan pH. Susu ditambahkan larutan enzim (getah liofilisasi) level 0,4 - 1% (v/v), dan level terbaik digunakan untuk pembuatan produk minuman whey fermentasi. Whey dicampur tepung tapioka level 0, 0,35., 0,7., 1,05 dan 1,4% dan dipanaskan sambil diaduk selama 5 menit suhu 70oC. Whey selanjutnya di pasteurisasi suhu 80oC selama 30 menit. Setelah dingin diinokulasi L.acidophilus level 1, 3, 5, dan 7% serta diinkubasi suhu 37oC selama 8, 12, 16, 18 dan 24 jam. Karakteristik whey dangke adalah; total padatan 6,95±0,23%, asam laktat 0,1±0,003%, lemak 0,2±0,05%, protein 0,63± 0,009%, laktosa 5,08 ±0,009%, pH 6,31±0,01 dan viskositas 0,19±0,004 poise. Whey dangke berpotensi sebagai produk minuman dengan penambahan Lactobacillus acidophilus dengan kualitas yang hampir sama dengan produk minuman fermentasi komersial setelah diinkubasi selama 16 jam, penambahan level inokulum 5% dan penambahan level tapioka 0,35% berdasarkan aktivitas pertumbuhan, asam laktat dan pH.

Optimasi Kondisi Fermentasi Whey Dangke sebagai Produk Minuman dengan Response Surface Methodology Fatma Maruddin; Soeparno Soeparno; Nurliyani Nurliyani; Chusnul Hidayat; Muhammad Taufik
agriTECH Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Dangke whey is a dangke by-product that has not been widely utilized. Dangke whey is separated from curd using thepapaya latex as source of enzymes. The objectives of the study were to optimize fermentation conditions (tapioca level,inoculum level, and incubation time) of whey from dangke waste by using a response surface methodology. Commerciallyfermentative beverage was used as a target to determine the optimal conditions. Whey was mixed with tapioca level of0, 0.35, 0.7, 1.05, and 1.4%, and was heated by stirring for 5 minutes at temperature of 70 oC. The whey was pasteurizedat the temperature of 80 oC for 30 minutes. The whey was cool, and inoculated with L.acidophilus at the level of 1,3, 5, and 7%, and incubated at 37 °C for 8, 12, 16, 18, and 24 hours, respectively. The characteristics of fermentationbeverage obtained by the addition of inoculum level of 5%, tapioca 0.7% level and incubated for 16 hours were similarto the characteristics of commercially fermentative beverage. The characteristics of fermentated beverage were asfollows: lactic acid was 0.58%, viscosity was 0.21 poise and pH was 3, 7, respectively. These characteristics could beobtained by optimization of fermentation conditions by using RSM method.ABSTRAKWhey dangke merupakan limbah dangke yang belum banyak dimanfaatkan. Whey dangke dipisahkan dari curdmenggunakan getah buah pepaya sebagai sumber enzim. Penelitian ini bertujuan untuk mengoptimasi kondisifermentasi (level inokulum, waktu inkubasi dan level tapioka) whey limbah dangke sebagai produk minuman denganresponse surface methodology. Minuman fermentasi komersial digunakan sebagai target dalam menentukan kondisioptimal. Whey dicampur tepung tapioka level 0, 0,35., 0,7., 1,05 dan 1,4% dan dipanaskan sambil diaduk selama 5menit suhu 70 oC. Whey selanjutnya dipasteurisasi suhu 80oC selama 30 menit. Setelah dingin diinokulasi L.acidophiluslevel 1, 3, 5, dan 7% serta diinkubasi suhu 37 oC selama 8, 12, 16, 18 dan 24 jam. Karakteristik produk minuman yangdiperoleh dengan penambahan level inokulum 5%, tapioka level 0,7% dan diinkubasi 16 jam hampir sama karakteristikminuman fermentasi komersial adalah kandungan asam laktat 0,58%, viskositas 0,21 poise dan pH 3,7. Karakteristiktersebut dapat didekati dengan mengoptimasi kondisi fermentasi menggunakan metode RSM.

Characteristics of Purple Sweet Potato Yogurt and Its Effect on Lipid Profiles of Sprague Dawley Rats Fed with High Fat Diet Lily Arsanti Lestari; Qisthira Swasti Amirina; Dina Septari Anindyah; Ainun Nisa; Annisa Nurul Huda; Widiyani Indrianingrum; Prasetyastuti; Nurliyani
Journal of Food and Pharmaceutical Sciences Vol 8, No 2 (2020): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.679

The objectives of this study were to evaluate the effect of purple sweet potato (PSP) yogurt on thelipid profile of Sprague Dawley rats. The PSP yogurt was made from fresh PSP (F-PSP) and its powder (P-PSP).The viscosity, pH, total titratable acid, proximate, antioxidant activity, anthocyanin content, and total lacticacid bacteria (LAB) between those yogurts were compared. Selected yogurt was given to Sprague Dawley ratsfor 4 weeks. Serum lipid profiles were determined after 2 and 4 weeks of treatment. F-PSP yogurt has betterphysical, chemical and microbiological properties compared to P-PSP yogurt. The serum cholesterol andtriglyceride levels in F-PSP yogurt group was not significantly different compared to control group (P>0.05).However, the reduction of serum LDL cholesterol in F-PSP yogurt group was significantly higher than controlgroup. The serum HDL cholesterol in the yogurt group decreased after 2 weeks of treatment, but it increasedafter 4 weeks of treatment. F-PSP yogurt could be used as an alternative functional food that could lower theblood cholesterol level because of the ability to reduce the LDL cholesterol level.

Characteristics of Goat Milk Kefir with Addition of Red Yeast Rice Extract During Storage Dilla Melani; Nurliyani Nurliyani; Indratiningsih Indratiningsih
Buletin Peternakan Vol 45, No 1 (2021): BULETIN PETERNAKAN VOL. 45 (1) FEBRUARY 2021
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v45i1.12494

Kefir is one of milk products, produced by the addition of bacteria and yeast-containing kefir starter. This study aimed to evaluate the microbial characteristic, antibacterial activity, chemical and physical characteristics, antioxidant activity, and organoleptic characteristic of goat milk kefir which treated with angkak (red yeast rice) extract supplementation during storage. The study was initiated with milling to produce angkak flour, which then was diluted on sterilized distilled water on 1:2 ratio. Kefir were obtained by fermenting goat milk using 3% kefir grain for 18 hours at room temperature. Different treatments on the study were angkak extract supplementations on level of 0; 2; 4; and 6% for three different storage periods, i.e., 0, 7, and 14 days. The parameter of microbial characteristics observed on this study were total of lactic acid bacteria, TPC, total yeast, and antibacterial activity. Chemical tests performed on this study included the value of acidity, pH value, alcohol content, and water content. Meanwhile, the physical evaluations included viscosity, color test (brightness value, red value, and yellow value), and followed with antioxidant activity test on DPPH method and organoleptic test. Data from chemical, microbial, and physical evaluation were analyzed on one way ANOVA for these following parameters: total count of lactic acid bacteria, TPC, antibacterial activity, value of acidity, pH value, alcohol content, water content, viscosity, brightness value, red value, yellow value, antioxidant activity, and sensory values (alcoholic taste and acceptability). The analysis were further continued on two way ANOVA for total count of lactic acid bacteria, TPC, antibacterial activity on E. coli and S. aureus, alcohol content, viscosity, brightness value, red value, yellow value, and antioxidant activity. Meanwhile, the organoleptic characteristics were analyzed on non-parametric Kruskal Wallis, followed by Duncan’s multiple range test (DMRT). Data were analyzed on computer program of Software Statistical Product and Service Solution (SPSS) version 18 for windows. The study revealed that angkak extract supplementation on goat milk kefir during 0, 7, and 14 days of storage had significant effects (P<0.05) on total count of lactic acid bacteria, TPC count, antibacterial activity, value of acidity, pH value, alcohol content, and sensory qualities (alcoholic taste and acceptability). There was an interaction between angkak extract supplementation and storage period on total count of lactic acid bacteria, TPC, antibacterial activity on E. coli and S. aureus, alcohol content, viscosity, brightness value, red value, yellow value, and antioxidant activity. As summary, supplementation of angkak extract at 6% level and 14 days storage periods increase the microbiological quality, viscosity, alcohol content, antioxidant activity, as well as its alcoholic taste-associated acceptability, and inhibit the growth of pathogens (E. coli and S. aureus).

Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer Herly Evanuarini; Nurliyani Nurliyani; Indratiningsih Indratiningsih; Pudji Hastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.

The Effect of Different Starter Cultures of Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 on the Physicochemical and Microbial Qualities of Fermented Goat Milk Widodo Widodo; Aryo Pujo Sakti; Ari Surya Sukarno; Endang Wahyuni; Nurliyani Nurliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2019.014.02.1

The utilization of starter cultures is vital for dairy fermentation industries. Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 have been isolated from goat milk and were demonstrated to acidify goat milk during fermentation. This study was conducted to compare the physicochemical and microbial qualities of goat milk fermented using these starter cultures either as a single starter or combined in goat milk. The treatments were L. paracasei M104 (Lp) and P. pentosaceus M103 (Pp) as single starter culture fermentation and combined (Lp/Pp) fermentation at a ratio of 1:1 at 6% inoculation (v/v). For control treatment, goat milk was fermented using yogurt starter, i.e., a combination culture of Streptococcus thermophilus and L. bulgaricus (St/Lb) at a ratio of 1:1 at 6% (v/v). The fermentation was performed by incubating the inoculated goat milk at 37Â°C for 18 h. The pH and degree of acidity were measured every 2 h during the fermentation process, whereas the physicochemical (pH, degree of acidity, lactose, protein, and viscosity) and microbial (total lactic acid bacteria/LAB) qualities were measured after the fermentation process. Data analysis revealed that the different starter cultures had no significant effect (P > 0.05) on the pH and degree of acidity, lactose and protein content, viscosity, and total LAB content. The goat milk fermented in this study had an average pH of 4.41 Â± 0.11 and a degree of acidity of 1.26 Â± 0.05%, a lactose content of 5.47Â± 0.80%, a protein content of 6.69Â± 1.52%, a viscosity of 1217 Â± 395 cP, and a total LAB content of 9.57 Â± 1.49 log CFU/mL. In conclusion, goat milk fermented using both single and combined starter cultures of L. paracasei M104 and P. pentosaceus M103 exhibited similar physicochemical and microbial qualities and required longer fermentation time compared with the control.

Kestabilan emulsi dan oksidasi low fat mayonnaise menggunakan kefir sebagai alternatif emulsifier Herly Evanuarini; Nurliyani Nurliyani; Indratiningsih Indratiningsih; Pudji Hastuti
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 29, No 1 (2019): April
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2019.029.01.10

Mayonnaise is popular sauce. It’s kind of semi solid oil in water (o/w) emulsion which containing oil, acidifier and pasteurized egg yolk as an emulsifier. The consumers have demanded that for natural, healthy, and low calorie food especially for development and manufacture of low fat mayonnaise. The common emulsifiers are egg yolk, casein, and whey. Kefir can replace egg yolk to develop low fat mayonnaise. The use of egg yolk be reduced and kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The purpose of this research attempts to observe the emulsion stability, antioxidant, and oxidation stability of low fat mayonnaise prepared using rice bran oil and kefir during storage. The research methods using experimental design. The result shows the addition of kefir can create low fat mayonnaise by increasing emulsion stability.

Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage Nurliyani Nurliyani; Jamhari Jamhari; Widodo Widodo; Citravia Agustin
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 32, No 1 (2022): April 2022
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2022.032.01.03

Cured egg yolk cookies is one of the processed egg products containing egg yolk which has been curing with salt and sugar. The purpose of this study was to evaluation of physical, chemical, microbiological and sensory quality of cured egg yolk cookies with various levels of skim milk powder substitution during storage at room temperature. This study consisted of the treatment of cured egg yolk substitution with skim milk powder (0; 20; 40%) and storage treatment (0; 3; 6; 9 weeks). Each treatment was replicated three times. The data of cookie quality were statistically analyzed using ANOVA. The results showed that cured egg yolk cookies with various skim milk powder substitution have similar physical and chemical characteristics, but substituted cookies had a lower fat content (p<0.05). There were no changes in the moisture content of cookies during 9 weeks of storage. Skim milk powder substitution could increase the peroxide number, but there was no change in the peroxide number during 3 to 9 weeks of storage. The texture of cured egg yolk cookies with 40% skim milk substitution was harder (p<0.05) than the 20% skim milk substitution, whereas there was no change in the texture value of cured egg yolk cookies before and after being stored for 9 weeks. There was no significant deferences in the sensory quality of cookies between unsubstituted and 40% skim milk powder substitution. In conclusion, skim milk powder substitution did not change the physical, chemical, and sensory characteristics, but could reduce fat content, increase the peroxide number and the hardness of cookies. During 9 weeks of storage, cured egg yolk cookies are still acceptable microbiologically.

Paparan pestisida terhadap kejadian penyakit paru obstruktif kronis pada petani Jernita Sinaga; Nurliyani Nurliyani; Yusrizal Djam’an Saleh
Berita Kedokteran Masyarakat (BKM) Vol 33, No 11 (2017)
Publisher : Fakultas Kedokteran Universitas Gadjah Mada

Tujuan: Penelitian ini dimaksudkan untuk menganalisis dan mendiskripsikan besarnya risiko paparan pestisida (umur, jenis kelamin, pendidikan, kebiasaan merokok, masa kerja, waktu penyemprotan, jumlah jenis pestisida dan alat pelindung diri) yang berhubungan dengan kejadian PPOK pada petani di Kecamatan Barus Jahe Kabupaten Karo.Metode: Penelitian case control dengan total sampel 90 orang petani, terdiri dari 45 kasus dan 45 kontrol. Sampel diambil dengan Simple Random Sampling. Analisis data dilakukan mengunakan uji univariabel, bivariabel dengan uji Chi-square dan multivariable dengan uji regresi logistik.Hasil: Ada hubungan yang bermakna antara umur, jenis kelamin, pendidikan, alat pelindung diri dengan kejadian PPOK, tidak ada hubungan yang bermakna antara waktu penyemprotan, jumlah jenis pestisida dan status merokok dengan kejadian PPOK. Berdasarkan analisis multivariabel ada hubungan bermakna antara masa kerja dengan kejadian PPOK dan yang paling berpengaruh (dominan) dengan kejadian PPOK adalah masa kerja dan alat pelindung diri (APD).Implikasi Praktis: Para petani seharusnya selalu memakai alat pelindung diri dan menggunakan dosis pestisida yang sesuai dengan yang tertera pada label kemasan. Dinas kesehatan dapat mengurangi infeksi PPOK dengan deteksi dini pada petani yang setiap hari terpapar pestisida.Keaslian: Penelitian ini menyarankan untuk mempromosikan penggunaan alat pelindung diri untuk menghindari paparan pestisida.

Co-Authors . Fatma Ainun Nisa Annisa Nurul Huda Ari Surya Sukarno Aryo Pujo Sakti Chusnul Hidayat Chusnul Hidayat Citravia Agustin Dilla Melani Dina Septari Anindyah Endang Baliarti Endang Wahyuni Eni Harmayani Herly Evanuarini Indratiningsih Indratiningsih Indratiningsih Indratiningsih Jamhari Jamhari Lily Arsanti Lestari M. Taufik Madarina Julia Muhammad Taufiq Prasetyastuti Pudji Hastuti Qisthira Swasti Amirina Sinaga, Jernita Soeparno Soeparno Soeparno Soeparno Widiyani Indrianingrum Widodo Widodo Yusrizal Djam’an Saleh

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