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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Sain Veteriner Jurnal Ilmu Ternak JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Majalah Kulit, Karet, dan Plastik AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Media Kontak Tani Ternak Jurnal Teknologi Hasil Peternakan Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Madani: Multidisciplinary Scientific Journal Jurnal Agripet Annales Bogorienses

Wendry Setiyadi Putranto

Universitas Padjadjaran

Author-ID : 351808

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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KARAKTERISTIK PRODUK FERMENTASI DARI BAHAN BAKU KOMBINASI SUSU KAMBING DENGAN EKSTRAK KEDELAI, EKSTRAK JAGUNG, ATAU SANTAN KELAPA [Characterization of Fermented Products Made From Caprine Milk in Combination with Soy Extract, Corn Extract or Coconut Extra Hartati Chairunnisa; Wendry Setiyadi Putranto; Stefanus Jemianus Lepa
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.204 KB)

The aim of this study was to determine the best combination of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products. Products were analyzed for the lactic acid content, crude protein, viscosity and also organoleptic properties (color, texsture, flavour, overall acceptance). This study was performed by a Completely Randomized Design with four kind of treatments, i.e.caprine, caprine milk in combination with soy extract, corn extract, or coconut extract with five replications. The result indicated that the caprine milk in combination with soy extract resulted an acceptable flavored fermented milk product containing 0.78% lactic acid, 6.62% crude protein, and had a viscosity of 2120 centipoise. The texture of the most liked flavoured fermented milk product was viscous to most viscous, and the flavour was slightly sour to sour.

Aktivitas Proteolitik Lactobacillus acidophilus dalam Fermentasi Susu Sapi Wendry Setiyadi Putranto
Jurnal Ilmu Ternak Vol 7, No 1 (2007)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v7i1.2236

Lactobacillus acidophilus memiliki kemampuan mengekskresikan ekstraseluler protease. Tujuan penelitian dari penelitian ini adalah untuk mengetahui aktivitas proteolitik dari L. acidophilus. Enzim protease telah dimurnikan dengan sentrifugasi, pengendapan 45% ammonium sulfat, dan kromatographi. Hasil penelitian menunjukkan Protease Lactobacillus acidophilus memiliki aktivitas spesifik 0,752 U/mg (ekstrak kasar), 1,24 U/mg (pengendapan dengan 45% ammonium sulfate) and 1,15 U/mg (Gel Filtration). Protein enzim yang diperoleh sebesar 12,6% ekstrak kasar protease.Kata kunci: aktivitas proteolitik, pemurnian, L. acidophilus

Isolasi Yeasts dari Daging dan Potensinya sebagai Agen Biopreservasi dan Pewarna Makanan (Isolation of Yeasts from Meat and Its Potential as Bio Preservation Agent and Food Coloring) Wendry Setiyadi Putranto; Roostita L. Balia; Obin Rachmawan; Eka Wulandari
Jurnal Ilmu Ternak Vol 10, No 1 (2010)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v10i1.451

Yeasts merupakan mikroba potensial untuk dikembangkan sebagai penghasil komponen bioaktif seperti enzim, antimicrobial agent sebagai biopreservasi, serta pengahasil pewarna makanan (pigment). Penelitian merupakan studi ekploratif potensi yeasts yang diisolasi dari daging ayam dan sapi. Ditemukan isolate yeasts yang memiliki karakteristik spesifik dengan warna merah. Jumlah total yeasts pada daging ayam 2.105 cfu/gram sedangkan pada daging sapi 1.105 cfu/gram. Hasil pemurnian isolate diperoleh dua isolate yang memiliki kemampuan daya hambat yang terhadap Pseudomonas aerugenes dan Staphylococus aureus serta tidak meiliki aktivitas penghambatan terhadap Escherichia coli dan Candida albicans. pH akhir media selama fermentasi 25 0C, 48 jam adalah 5,5 dan 5,6 dengan rendemen biomassa yang cukup tinggi. Produksi slime (polisakarida) yang tinggi menunjukkan potensi yang besar isolat tersebut sebagai agen hayati untuk produksi pewarna makanan. Kata kunci : daging, isolate yestas, agen biopreservasi, pewarna makanan

Pemurnian Ekstraseluler Hyaluronidase Streptococcus agalactiae (Streptokokus Grup B ) (Extracellular Hyaluronidase Purification of Streptococcus agalactiae (Group B of Streptococus) Wendry Setiyadi Putranto; Sri Budiarti; Maggy T. Suhartono; I Wayan T. Wibawan; Zainatul Hayati
Jurnal Ilmu Ternak Vol 6, No 1 (2006)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v6i1.2260

Hyaluronidase (EC 4.2.2.1) merupakan enzim ekstraseluler yang dihasilkan Streptococcus agalactiae (Streptokokus Grup B). Penelitian ini bertujuan untuk mengetahui aktivitas spesifik dari hyaluronidase S. agalactiae dan berat molekul proteinnya. Pemurnian enzim dengan sentrifugasi, pengendapan amonium sulfat 45% dan kromatographi kolom dengan Sephadex G-100 dan Sodiumdodecyl sulfate polyacrylainide gel electrophoresis (SDS PAGE). Enzim hyaluronidase dari S. Agalactiae memiliki aktivitas spesifik sebesar 0,0012 U/mg (ekstrak kasar), 0,0125 U/mg (pengendapan dengan 45% ammonium sulfate) and 0,032 U/mg (Gel Filtration). Berat molekul protein hyaluronidase adalah 102 - 106 kD.Kata kunci : hyaluronidase, aktivitas spesifik, pemurnian

TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer)) Manasje Manoah Bani; Wendry Setiyadi Putranto; Kusmajadi Suradi
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

In East Nusa Tenggara, liquid palm sugar has been long used as a marination material because this process can reduce beef water activity so that it can reduce the number of microbes. The purpose of this study was to determine the characteristics of microbes (bacteria and yeasts) in inhibiting the growth of pathogenic bacteria and acceptability of beef which was marinated using liquid palm sugar. The experiment was conducted experimentally in a laboratory according to a completely randomized design with 5 treatments of immersion time, namely the immersion for 1 day, 3 days, 5 days, 7 days and 10 days and four replications for each treatment. The results of the study showed that the highest increase in the total plate count was observed for the immersion time of 5 days, following the quadratic equation of Y = 92.46 + 64.53X + -493.09X2 (R2= 0.57), the highest increase of lactic acid bacteria in beef was on 5-day immersion time following the quadratic equation of Y = 52.93 + 63.33X + - 477.15X2 (R2=0.79), and the increase in total yeast of beef over 5-day of immersion time followed the regression equation Y= 46.73 + 18.86X (R2= 0.82). The texture and overall acceptance of marinated beef are preferred for the 5-day immersion, while the color, taste, and flavor are not affected by the length of marination time up to 10 days of immersion.

INISIASI ASI TERHADAP MOTORIK BAYI DI RW 08 DUSUN LEBAKJATI DESA CILELES KECAMATAN JATINANGOR In-In Hanidah; Indira Lanti; Wendry Setiyadi Putranto
Dharmakarya Vol 7, No 3 (2018): September
Publisher : Universitas Padjadjaran

The purpose of this study was to see the initiation habits of breastfeeding and the effect of breast milk on infant. This research is a descriptive qualitative study with subjects of mothers and infant aged 0-24 months. The data collection technique used is observation by observing infant reflexes, and using interview techniques to gather information through asking face-to-face. The analysis technique used is to describe the data obtained in the field. Based on the results of the analysis, it was concluded that infant who get breast milk from their mothers in full from the age of 0-24 months produce good infant reflexes and can carry out activities that are balanced with the development of their age.

Kualitas gelatin yang diproduksi dari limbah proses shaving kulit domba menggunakan curing HCl dengan konsentrasi dan waktu yang berbeda Jajang Gumilar; Wendry Setiyadi Putranto; Eka Wulandari
Majalah Kulit, Karet, dan Plastik Vol 35, No 1 (2019): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20543/mkkp.v35i1.4502

Kulit pikel yang di-shaving menghasilkan potongan kulit mengandung kolagen, sehingga dapat digunakan sebagai bahan untuk membuat gelatin. Tujuan penelitian adalah untuk mengetahui interaksi dan pengaruh pemberian berbagai konsentrasi asam klorida (HCl) serta waktu curing terhadap kualitas gelatin. Kualitas gelatin diukur berdasarkan kadar air, rendemen, kekuatan gel, dan viskositas. Rancangan yang digunakan adalah Rancangan Acak Lengkap pola faktorial yang terdiri dari faktor tingkat penggunaan HCl sebanyak 3%; 5%; 7% serta lama curing 24 jam; 48 jam; 72 jam. Perlakuan diulang sebanyak empat kali. Kesimpulan penelitian yaitu terdapat interaksi nyata (P<0,05) penggunaan tingkat HCl dan waktu curing terhadap viskositas dan kekuatan gel. Hasil optimum pembuatan gelatin adalah menggunakan HCl sebanyak 3% dengan waktu curing selama 24 jam yang dapat menghasilkan gelatin dengan kadar air 10,9%; rendemen 7,4%; nilai Bloom 174 g; dan viskositas 7,68 cP.

Pengaruh Penambahan Rumput Laut (Eucheuma cottonii) pada Pembuatan Bakso Puyuh terhadap Sifat Fisik dan Akseptabilitas Fatmah Nur Anggraini; Wendry Setiyadi Putranto; Lilis Suryaningsih
Jurnal Teknologi Hasil Peternakan Vol 1, No 2 (2020): September
Publisher : Unpad Press

Seaweed is a source of hydrocolloid carrageenan can absorb water to produce a compact texture of meatballs. Quail meat contains of high protein but low fat which is recommended as a low-fat food. The objective of research were to find out the effect and the level of seaweed (Eucheuma cottonii) on physical properties (WHC, cooking loss and tenderness) and acceptability (color, taste, smell, suppleness and total acceptance) of the most preferable quail meatball. The experiment was conducted with Compeletely Randomized Design (CRD) with four treatments: 0% (P1), 5% (P2), 10% (P3) and 15% (P4) and five replications.Analysis of variance use to determine of effect seaweed addition on physical properties of quail meatball and the Duncan’s Multiple Range Test, Kruskal Wallis test was used to determine acceptability quail meatball, and difference of various between the treatment was used Man Whitney test. Result indicated that 10% seaweed porridge produces the best physical properties WHC 43.54%, cooking loss 9.77%, tenderness 108.80 mm/g/10 seconds and acceptability with a numerical scale on total value is 2 (somewhat preferred).

Pengaruh Penambahan Konsentrasi Jus Jambu Biji Merah (Psidium guajava L.) terhadap Kadar Asam Laktat, Vitamin C, dan Akseptabilitas Set Yogurt Muhamad Raihan Aufa; Wendry Setiyadi Putranto; Roostita Lobo Balia
Jurnal Teknologi Hasil Peternakan Vol 1, No 1 (2020): Maret
Publisher : Unpad Press

Red guava has high level of vitamin C, so it can be used as a source of vitamin C, also has a distinctive color. This study aims to determine the effect with different concentration of guava juice on lactic acid levels, vitamin C and acceptability of cow milk yogurt set. The experimental method used Completely Randomized Design (CRD) with four treatments increasing the concentration of red guava juice (0%, 5%, 10%, and 15%) and each treatment repeated five times. The results showed that the addition of the concentration of red guava juice by 0% to 15%, the lactic acid levels of different cow’s milk set yogurts showed a negative linear regression pattern with the regression y = -0,03724x + 1,10465 R² = 0,99699, and increasing vitamin C levels following a positive linear regression pattern y = 1,2932x – 0,324 R² = 0,9452. The concentration of red guava juice 15% produced the best cow’s milk set yogurt with 0,55% lactic acid levels and 20,69 mg/100 g vitamin C levels produces and produced the most preferred acceptability value with hedonic scale likes and numeric scales 2,20.

Penyuluhan dan Pelatihan Pembuatan Keju Mozarella Yang Terintegrasi Dengan KKN (Kuliah Kerja Nyata) Mahasiswa Wendry Setiyadi Putranto; Lilis Suryaningsih; Kusmajadi Suradi; Andry Pratama
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 6, No 2 (2022): Mei
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v6i2.4701

Keju Mozarella merupakan salah satu produk olahan susu yang cukup populer di masyarakat. Sebagian besar masyarakat hanya sebagai membeli produk tersebut dengan harga yang cukup mahal. Belum banyak yang mengetahui bagaimana cara membuat produk keju tersebut, sehingga sangat diperlukan kegiatan penyuluhan dan pelatihan untuk meningkatkan keterampilan masyarakat dalam membuat Keju Mozarella tersebut. Pelatihan dilakukan pada Ibu-Ibu PKK di Desa Cileles Kecamatan Jatinangor. Kegiatan pelatihan meliputi pre-test, pemberian materi, praktek pemebuatan Keju Mozarella dan post-test. Peserta sangat antusias dalam mengikuti kegiatan pelatihan dan memberikan respon positif terhadap kegiatan tersebut. Kegiatan pelatihan dan penyuluhan dapat meningkatkan pengetahuan dan keterampilannya dalam mengolah susu segar menjadi Keju Mozarella. Pada saat pre test jawaban benar mencapai 25,26 persen meningkat menjadi 93,51 persen pada post test.

Co-Authors Afifa Kantamaryana, Fatia Nasyna Akhmad Solikhin Akhmad Solikhin Aliifah, Felicia Altasya Frilanda Andry Pratama Andry Pratama Andry Pratama, Andry Anika Prastyowati Anika Prastyowati Apon Zaenal Mustopa Apon Zaenal Mustopa Apon Zaenal Mustopa Apon Zaenal Mustopa Arizah Kusumawati Arizah Kusumawati Azzahro, Faiz Muzaki Badruzzaman, Deden Zamzam Baehaqi Bambang Kholiq Mutaqin Deden Zamzam Badruzzaman Dewi, Resa Rosliana EKA WULANDARI Eka Wulandari Eka Wulandari Eka Wulandari Fajar Firdaus Afandi Fatmah Nur Anggraini Giriwono , Puspo Edi Hadi, Didik Nurul Harsi D. Kusumaningrum Hartati Chairunnisa Hartati Chairunnisa Husmy Yurmiati I Wayan T. Wibawan Ida Ayu Marintan Raisanti Iin Susilawati In-In Hanidah Indira Lanti Kayaputri Iwan Setiawan Jajang Gumilar Khoppipah, Fitri Anti Siti Kusmajadi Suradi Kusmajadi Suradi Kusmajadi Suradi Kusmajadi Suradi Larasati, Alfanny Hasna Putri Lathifa, Aghisna Dwi Lilis Suryaningsih Lilis Suryaningsih Lilis Suryaningsih Lilis Suryaningsih Lizah Khairani MAGGY T. SUHARTONO Maggy Thenawidjaja Suhartono Manasje Manoah Bani Maulana, Alwi Rizal Mia Miranti Rustama Muhamad Raihan Aufa Nena Hilmia Nina Mardiana (F01108057) Nurkamilah, Ghina Obin Rachmawan Pratiwi, Fadila Rahma Dinda Putri, Agni Annisa Putri, Cindy Meylia Raden Febrianto Christi Rahmat Hidayat Raihan, Alfina Roostita L Balia Sahbani, Lathifah Nur Saleh, Muhammad Rhafly Soerya, Fatima Aulia Sri Budiarti Poerwanto Stefanus Jemianus Lepa Suharsono Suharsono Suharsono Suharsono Trianingtyas Kusuma Anggaini Utama, Dicky Tri Yuliastri, Desi Yustisia, Eva Sanum Zainatul Hayati

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