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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
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Pelatihan Berbagai Olahan Susu Sapi sebagai Upaya Pengawetan, Menambah Nilai Ekonomi, dan Konsumsi Susu Iin Susilawati; Wendry Setiyadi Putranto; Lizah Khairani
Media Kontak Tani Ternak Vol 3, No 1 (2021): Februari
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mktt.v3i1.32501

Abstract

Susu dan produk susu dikenal sebagai bahan makanan bergizi tinggi dan baik untuk kesehatan. Berdasarkan data, konsumsi susu orang Indonesia tergolong rendah di Asia Tenggara. Kemudian ada juga orang-orang yang tidak bisa mengkonsumsi susu sapi murni karena menimbulkan diare. Selain itu susu merupakan bahan yang mudah sekali rusak sehingga perlu upaya pengawetan dengan mengolahnya menjadi berbagai produk. Pengolahan susu murni  misalnya menjadi yoghurt, pudding susu, es krim, susu goreng dan pancake,  bisa mengurangi kandungan laktosa susu sehingga mengurangi gejala laktosa intolerant, menambah nilai ekonomi sekaligus melakukan pengawetan sehingga daya simpan susu menjadi lebih lama. Pengabdian masyarakat ini bertujuan memberikan edukasi kepada masyarakat  mengenai kandungan nutrient susu dan  berbagai cara pengolahan susu yang baik, sehingga diharapkan konsumsi susu akan meningkat. Metode pelaksanaan kegiatan dilakukan secara virtual dengan melakukan webinar menggunakan aplikasi zoom karena terjadinya pandemi covid-19 yang menyebabkan adanya pembatasan interaksi social. Peserta webinar diikuti 76 orang terdiri dari mahasiswa, masyarakat di sekitar tempat tinggal mahasiswa dan masyarakat umum lainnya.Hasil kegiatan menunjukkan bahwa para peserta mengikuti webinar ini  dengan  baik dan antusias. Hal ini dapat dilihat dari banyaknya pertanyaan-pertanyaan yang diajukan para peserta serta terjadi diskusi yang cukup interaktif antara pemateri dan para peserta.
Pelatihan Penanganan dan Pengolahan Daging Kelinci Sebagai Upaya sebagai Alternatif Sumber Protein Hewani di Masa Pandemi COVID-19 Eka Wulandari; Wendry Setiyadi Putranto; Andry Pratama; Husmy Yurmiati; Bambang Kholiq Mutaqin
Media Kontak Tani Ternak Vol 3, No 4 (2021): November
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mktt.v3i4.36747

Abstract

Kebutuhan protein dalam kehidupan kita sehari-hari sangatlah penting. Rendahnya tingkat konsumsi daging ini juga berpengaruh pada rendahnya tingkat asupan protein hewani pada masyarakat Indonesia, terutama untuk golongan ekonomi menengah ke bawah. Pengabdian kepada masyarakat ini bertujuan memberikan pengetahuan dan sosialisasi mengenai pentingnya konsumsi protein hewani yang dapat dipenuhi dengan konsumsi olahan daging kelinci sebagai alternatif sumber protein hewani. Metode pelaksanaan kegiatan dilakukan secara virtual melalui acara webinar menggunakan zoom meeting. Pelaksanaan dilakukan secara virtual karena meningkatnya infeksi covid 19 sehingga diberlakukan pembatasan interaksi sosial. Kegiatan ini dikuti oleh 60 orang peserta yaitu terdiri dari masyarakat yang tinggal di sekitar rumah mahasiswa dan masyarakat umum lainnya. Kegiatan webinar terselnggaran dengan baik dengan antusias yang tinggi dari peserta yang dapat dilihat dari proses diskusi yang interaktif anatar pemateri dengan peserta dan juga diskusi antar peserta webinar.
Upaya Peningkatan Kesadaran Masyarakat Dalam Konsumsi Susu dan Olahannya di Desa Cileles Kecamatan Jatinangor Hartati Chairunnisa; Wendry Setiyadi Putranto
Media Kontak Tani Ternak Vol 1, No 1 (2019): August
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mktt.v1i1.21579

Abstract

Dalam upaya meningkatkan kesadaran masyarakat dalam mengkonsumsi susu dan produk olahannya diperlukan kegiatan pelatihan dan penyuluhan berkaitan susu dan  produk olahannya. Kegiatan pelatihan dan penyuluhan telah dilaksanakan kepada Ibu –Ibu PKK di Desa Cileles Kecamatan Jatinangor dan diharapkan melalui kegiatan tersebut dapat meningkat kesadaran untuk mengkonsumsi susu dan olahannya terutama bagi anak-anak dan balita. Kegiatan penyuluhan meliputi pre-test, penyuluhan tentang susu dan produk olahan (susu Pasteurisasi dan Susu Kental Manis), praktek pengolahn susu serta post-test. Kegiatan pelatihan menunjukan peningkatan pengetahuan yang signifikan dengan nilai rata-rata pada pre-test 49,40 persen, terjadi peningkatan penegetahuan pada saat post test mencapai nilai rata-rat 95,24 persen. Hal ini menunjukkan bahwa diperlukan upaya penyuluhan secara berkala dan rutin untuk lebih membudayakan untuk mengkonsumsi susu. 
Pengaruh Berbagai Konsentrasi Pulp Buah Naga Merah pada Pembuatan Set Yoghurt terhadap Total Bakteri Asam Laktat, Nilai pH, dan Total Asam Altasya Frilanda; Wendry Setiyadi Putranto; Jajang Gumilar
Jurnal Teknologi Hasil Peternakan Vol 3, No 1 (2022): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v3i1.39239

Abstract

Set yogurt is a yogurt product that has a characteristic thick texture containing dry ingredients about 20% derived from fresh milk and skims milk. The addition of Red Dragon Fruit Pulp to yogurt is used as a good substrate with simple sugar components to stimulate the growth of lactic acid bacteria, pH value, and total acid set yogurt. The method used in this study is a Completely Randomized Design (CRD) in various concentrations of each treatment were 0% (P0), 5% (P1), 10% (P2), 15% (P3), and five replications. The obtained data were statistically analyzed by ANOVA at = 5% and if there were significant differences, further tests will be carried out using the Duncan Multiple Region Tests (DMRT). The results showed significant differences (p<0,05) in various concentrations of Red Dragon Fruit Pulp on total acid bacteria, pH value, and total acid. The red dragon fruit pulp concentration of 15% added to the milk resulted in the best set yoghurt with a total lactic acid bacteria of 9,52 x 108 CFU/ml, pH value of 4,19, and total acidity of 1,12%.
Pengaruh Penambahan Monosodium Fosfat pada Pembuatan Processed Cheese dengan Koagulan Sari Nanas terhadap Kadar Air, Rendemen, dan Akseptabilitas Ida Ayu Marintan Raisanti; Wendry Setiyadi Putranto; Deden Zamzam Badruzzaman
Jurnal Teknologi Hasil Peternakan Vol 3, No 1 (2022): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v3i1.39078

Abstract

Processed cheese is a natural cheese that has undergone further processing to produce a more homogeneous texture. Bromelain enzyme derived from pineapple fruit which was used as a coagulant. Emulsifier in the form of monosodium phosphate (NaH2PO4) was used as an emulsifier. This study was aimed to determine the effect of the NaH2PO4 addition on moisture content, yield, and acceptability of processed cheese with pineapple juice coagulant. This research was conducted by experimental method using a completely randomized design with a significance level of 5% for 3 treatment concentrations (P1=2%, P2-3%, and P3=4%). Each treatment was repeated 6 times. If there was a difference, Duncan’s further test is carried out. Acceptability data was tested using Kruskal-Wallis, if there was a difference, the Mann-Whitney further test was carried out. The results showed that the use of NaH2PO4 with concentration of P1 (2%), P2 (3%) and P3 (4%) had no effect on moisture content and yield. The best acceptability value was found in P2 (3%) with a numerical scale for the best taste, namely 3.67 (slightly like-like), color 3.73 (slightly like-like), aroma 4.27 (like-like very much), texture 3.60 (slightly like-like), and the total acceptance is 3.53 (slightly like-like).
Perbandingan jumlah total bakteri, kadar lemak, dan protein susu segar pada penyimpanan suhu rendah (4 – 6° C) dan suhu ruang Fajar Firdaus Afandi; Raden Febrianto Christi; Wendry Setiyadi Putranto
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 11 No. 2 (2023): Desember
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v11i2.7771

Abstract

The method and duration of storage are crucial factors determining quality of fresh milk, as assessed by total bacterial, fat content, and protein content of fresh milk. This research aims to determine the comparison of the total bacterial count, fat content, and protein content of fresh milk stored at a low temperature and at room temperature. The research subjects used were fresh milk obtained from a single cow in a single milking process, stored at a low temperature of 4 – 6 ℃ and at room temperature, and then tested and compared for the total bacterial count, fat content, and protein content after storage for the 2nd, 4th, and 6th hours. The data obtained was statistically analyzed using the student’s t-test at a confidence level of α = 95%. The result showed that there a significant difference (p<0,05) in total bacterial and fat content. Within 6 hours, at a low temperature, total bacterial increased from the initial 3,07 × 105 cfu/ml to 5,95 × 105 cfu/ml, while at room temperature, it rose to 21.02 × 105 cfu/ml. The initial fat content was 4,14%, and after 6 hours of storage, at a low temperature, fat content decreased to 3,35%, whereas at room temperature, it dropped below the SNI standard of 3 to 2,91%. As for the protein content of the milk, both at low and room temperatures, the protein did not decrease and did not show a significant difference (p<0,05). It can be concluded that up to two hours of storage, the quality of milk is not affected by temperature. However, after being stored for more than two hours, the storage temperature does impact the total bacterial count and the fat content of the milk.
Skrining Bakteri Asam Laktat Dan Khamir Potensial Proteolitik Ekstraseluler Dan Milk Clotting Activity Dari Ekstrak Dan Fresh Cheese Nanas (Ananas comosus (L.) Merr.) Putri, Agni Annisa; Rustama, Mia Miranti; Putranto, Wendry Setiyadi
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.49924

Abstract

Fresh cheese is a dairy product produced from the coagulation process of milk using the rennin enzyme which does not require a ripening process. Extracellular proteolytic enzymes for cheese production can be produced from pineapple (Ananas comosus L. Merr) and microbes, such as Lactic Acid Bacteria (LAB) and yeast. This study aims to obtain Lactic Acid Bacteria (LAB) and yeast which have the potential for extracellular protease and Milk Clotting Activity (MCA) from fresh cheese and pinapple extract. The results showed that the total LAB from fresh cheese using pineapple was 5.6 x 10 5 CFU/g, from pineapple extract was 4.6 x10 5 CFU/ml, and from pasteurized milk was 1.9 x 10 4 CFU/ml. The total yeast from fresh cheese using pineapple was 5.1 x 10 4 CFU/g, from pineapple extract was 4.2 x 10 4 CFU/m and pasteurized milk was 4.0 x 10 3 CFU/ml. In this study found 8 LAB isolates from pineapple extract and fresh cheese had proteolytic activity with a proteolytic index value between 0.17 to 2.14 and had MCA abilities of 24 to 233 SU/ml. 5 yeast isolates from pineapple extract and fresh cheese that had proteolytic activity with a proteolytic index value between 1.14 to 2.14 and had MCA abilities of 1.7 to 2.1 SU/ml. LN-3 and YN-4 were the best isolates because they had a low proteolytic value with a high MCA value. BAL isolates from fresh cheese using pineapple belong to the genus Leuconostoc and Lactobacillus. Yeast isolates from fresh cheese using pineapple and Yeast from pineapple extract is belong to the genus Pichia. This study indicates that LAB and Yeast isolated from fresh cheese and pineapple extract cheese have extracellular proteolytic potential and Milk Clotting Activity (MCA).
Pengaruh Penambahan Pasta Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) pada Es Krim Sinbiotik terhadap Jumlah Bakteri Asam Laktat, pH, dan Overrun Sahbani, Lathifah Nur; Putranto, Wendry Setiyadi; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.45515

Abstract

Synbiotic ice cream is a functional food that consisting of probiotics and prebiotics. The addition of purple sweet potato paste can be utilized as a natural prebiotic source in making synbiotic ice cream. The aim of this research was to determine the effect of the addition of purple sweet potato paste in synbiotic ice cream on the number of lactic acid bacteria, pH, and overrun. This research was conducted experimentally using a completely randomized design with 4 concentration levels of purple sweet potato paste (0%, 5%, 10%, and 15%) and was repeated 5 times. The observed variables included the number of lactic acid bacteria, pH and overrun. The data obtained were analyzed using the one-way analysis of variance and Duncan’s multiple range test if the treatment showed a significant effect on the variables. The results showed that the addition of purple sweet potato paste had a significant effect (P<0.05) on the number of lactic acid bacteria and pH, but had no significant effect on the overrun. The addition of 10% purple sweet potato paste is preferred with a lactic acid bacteria count of 1.98 x 108CFU/mL, pH value of 4.77 and overrun of 14.23%.
Pengaruh Penambahan Jenis Tepung Yang Berbeda Pada Burger Sapi Terhadap Sifat Fisik, Kimia Dan Organoleptik Suryaningsih, Lilis; Gumilar, Jajang; Putranto, Wendry Setiyadi; Pratama, Andry; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.54000

Abstract

Beef Buger is processed chopped meat made in a flat round shape, cooked by steaming. In the process, making beef burgers uses filler and seasonings to add flavor. Using different types of flour as filler can affect the beef burger produced. This research aims to compare different types of flour in beef burgers regarding their physical, chemical and organoleptic properties. This research was carried out using an experimental method using a Completely Randomized Design (CRD) consisting of 3 treatments consisting of T1 = Mocaf Flour, T2 = Tapioca Flour and T3 = Cornstarch with 6 replications, so that 18 experimental units were obtained. The data was processed using test of variance and Duncan's advanced test, while the organoleptic test data was processed using the Kruskal-Wallis and Mann-Whitney advanced tests. The results showed that the use of 10% different types of flour in beef burgers showed significantly different results in all treatments (P<0.05) except for tenderness, and the organoleptic assessment using the best flour as a filler for beef burgers was mocaf flour.
Skrining Bakteri Asam Laktat dan Khamir Potensial Proteolitik Ekstraseluler dan Milk Clotting Activity Dari Ekstrak Dan Fresh Cheese Stroberi (Fragaria x ananassa Duch.) Putri, Cindy Meylia; Rustama, Mia Miranti; Putranto, Wendry Setiyadi
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.49925

Abstract

Fresh cheese is one of the popular cheeses, it can be eaten directly and is made without going through ripening with coagulation by rennet. Strawberries (Fragaria x ananassa) are known to have proteolytic enzymes and endophytic microbes. Fresh cheese produced with coagulant extract of strawberry fruit isolated the presence of LAB and yeast which have proteolytic and MCA activity. This research method is descriptive exploratory. The fresh strawberry cheese produced in this study was whitish red in color and had a fine texture. The total LAB of extract, fresh strawberry cheese, and pasteurized milk were respectively 1.9 x 104 CFU/mL and 1.8 x 104 CFU/g, 1.5 x 104 CFU/mL, while for yeast it was 5.2 x 105 CFU/mL and 6.4 x 104 CFU/g, 5.0 x 103 CFU/mL. In this study, 3 LAB isolates and 2 yeast isolates were found from strawberry extract and fresh cheese. BAL and yeast from isolates ES3, FS4, FS5, YFC1, and YES2 had proteolytic indices of 0.375, 0.125, 0.25, 1.625, and 1.25, respectively. The MCA value for each isolate was 203.44; 212.53; 205.13; 3.7; and 1.73 SU/mL. The BAL obtained was suspected to be from the genus Lactobacillus and yeast isolates suspected to be of the genus Saccharomyces and Debaryomyces.  In this study, BAL and yeast were found to have extracellular proteolytic potential and MCA.
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