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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Peternakan (Jurnal of Animal Science) Jurnal Inovasi Penelitian JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Jurnal Pengabdian kepada Masyarakat Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan

Sri Lestari

Dosen Program Studi Peternakan Fakultas Pertanian Universitas Khairun, Ternate

Author-ID : 3486657

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Veterinary Other

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Karakteristik Yoghurt Sinbiotik dengan Penambahan Puree Pisang Mulu Bebe (Musa acuminata) dan Konsentrasi Starter Lactobacillus Bulgaricus yang Berbeda Tirsa Umamit; Yusnaini B Talebe; Sri Lestari
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of sibiotic yogurt, to determine the effect of different L. bulgaricus.This study aims to determine the interaction between the different concentrations of starter L. bulgaricus and mulu bebe banana puree on the characteristics of synbiotic yogurt, to determine the effect of different L. bulgaricusstarter concentrations on the characteristics of synbiotic yogurt, to determine the effect of different mulu bebe bananas on the characteristics of synbiotic yogurt. This research was conducted in September - January 2021. The test is a chemical test. The purpose of this study was to find out the characteristics of yogurt with the addition of banana puree mulu bebe and different concentrations of L. bulgaricus and look at the interaction influence of each - each treatment of banana puree addition and starter concentration with a fermentation duration of 72 hours. This research is an experimental study using complete randomized design (RAL) factorial, the first factor is the concentration of L. bulgaricus and the second factor of banana puree with 16 levels of perlakua and 3 repeats with each starter concentration L. bulgaricus A1 0, A2 2.5, A3 5, A4 7.5, Puree banana B1 0 ml, B2 2 ml, B3 4 ml, B4 6 ml. If there is a difference in influence between the treatment of each factor, then it is continued with Duncan's test. The observed parameters include: rendemen, pH, water content, ash content, and protein content. The results of this study showed banana puree and L. bulgaricus concentration had a real effect (P<0.05) on rendemen, ash content, protein content. While the water content has no real effect (P>0.05). The interaction between factors A and B in Duncan's advanced test had a significant effect including rendemen, protein levels and ash levels to the characteristics of yogurt.

Kualitas Fisik Dan Organoleptik Nugget Ayam Dengan Fortifikasi Tepung Daun Kelor (Moringa oleifera L) Hendro Priyono; Sri Lestari; Yusnaini Yusnaini
Cannarium Vol 20, No 1 (2022)
Publisher : Universitas Khairun

Nugget is one of food product mostly made from meat that widely liked by people in all ages especially by children. It is easily to modify the ingredients thus it has many varieties. This research was aimed to evaluate the effect of Moringa oleifera L leaf flour fortification on chicken nuggets in terms of physical and organoleptic qualities. The data of physical qualities (cooking loss and tenderness) and organoleptic qualities (texture and taste) were analyzed for variance completely randomized design followed by the least significant different test (LSD). The results showed that Moringa oleifera leaf flour fortification on chicken nugget affected the tenderness and taste of it, but it had no effect on the cooking loss and texture qualities. Chicken nugget with addition of 1% Moringa oleifera leaf flour was the best product of all.Keywords: physical qualities, organoleptic qualities, fortification, Moringa oleifera leaf flour, chicken nugget

Co-Authors Dwi Nur Happy Hariyono Emy Saelan Eny Endrawati Hasriani Ishak Hendro Priyono Muhammad Ade Salim Nur Sjafani Sri Utami Tirsa Umamit Yusnaini B. Talebe Yusnaini Yusnaini

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