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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 ANNALES BOGORIENSES Media Kontak Tani Ternak Jurnal Teknologi Hasil Peternakan Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Madani: Multidisciplinary Scientific Journal Jurnal Agripet
Wendry Setiyadi Putranto
Universitas Padjadjaran
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry 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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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (203.71 KB) | DOI: 10.24198/jthp.v1i1.23859

Abstract

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

Abstract

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.  
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. 
Enterococcus faecium 1.15 Isolated from Bakasam Showed Milk Clotting Activity Wendry Setiyadi Putranto; Kusmajadi Suradi; Hartati Chairunnisa; Apon Zaenal Mustopa; Puspo Edi Giriwono; Harsi Dewantari Kusumaningrum; Maggy Thenawidjaja Suhartono
ANNALES BOGORIENSES Vol 21, No 1 (2017): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.913 KB) | DOI: 10.14203/ann.bogor.2017.v21.n1.9-14

Abstract

The Lactic Acid Bacteria with Milk Clotting Activity (MCA) were isolated from Bakasam, an Indonesian traditional fermented meat. The isolate screening was carried out using modified method of Skim Milk Agar and Milk Clotting Activity Test, and the isolate was then identified using 16S rRNA. We found 4 isolates that showed MCA of 18-20 SU/ml. Identification using 16S rRNA indicated that the isolate ALG.1.15 was 99% (FR3-F primer) and 99% (FR3-R primer) identic with Enterococcus faecium. The isolate potentially produced renin-like protease to subtitute renin from veal.  
Partial Purification, Characterization, and Application of Extracellular Aspartic Protease from Lactobacillus casei WSP in Producing the Bioactive Peptides with Antibacterial and Antioxidant Activity Akhmad Solikhin; Apon Zaenal Mustopa; Suharsono Suharsono; Wendry Setiyadi Putranto
ANNALES BOGORIENSES Vol 22, No 2 (2018): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.1 KB) | DOI: 10.14203/ann.bogor.2018.v22.n2.47-56

Abstract

   Lactobacillus casei WSP-derived an aspartic protease was sequentially purified by using chromatography gel filtration sephadex G-50. It resulted in a 22.81-fold increase of specific activity (51.5 U/mg) with a final yield of 1.9%. The estimated molecular weight of the purified enzyme was 37 kDa and showed gelatinolytic activity in zymogram assay. The enzyme exhibited optimum activity at 40ºC and pH 6 with casein as the substrate. Enzyme activity was significantly inhibited by pepstatin A (0.5 mM and 1 mM), confirming that this enzyme is a group of aspartic proteases, while other inhibitors such as EDTA, PMSF and iodoacetic acid showed no inhibition effect on the activity of enzyme. The addition of metal ion to the enzyme decreased enzyme activity, indicating the proteolytic enzyme was metal ion- dependent. Denaturant such as DDT tended to increase caseinolytic activity. Furthermore, this enzyme was capable of generating the new peptides from skimmed milk with the size 8 kDa, 10 kDa and 15 kDa. These peptides have potential as antibacterial and antioxidant agents.
The Purification Of Rennin-Like Protease From Lactobacillus Paracasei Isolated From Ettawa Goat Milk Wendry Setiyadi Putranto; Apon Zaenal Mustopa; Arizah Kusumawati; Anika Prastyowati
ANNALES BOGORIENSES Vol 24, No 2 (2020): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/ann.bogor.2020.v24.n2.74-80

Abstract

There is a protease produced by bateria that has characteristics similar to rennin from a calf.  Rennin has the ability to clot casein in milk. Rennin-like protease (RLP) is produced by bacteria extracellularly. Lactic Acid Bacteria (LAB) have the potential to be developed for RLP production because they are safe and non-pathogenic bacteria. Rennin is needed in the process of milk coagulation to subsequently obtain a curd in the process of making cheese. In this study, the LAB isolated from Ettawa goat milk (isolate 2.12) which produced RLP was 99% identical to Lactobacillus paracasei based on 16S rRNA gene sequence analysis. The purification of the RLP L. paracasei 2.12 with 60% ammonium sulfate deposition, dialysis, and filtration gel chromatography Sephadex G-50 showed a single 38 kDa protein band with SMCA/SPA was 4.48 higher than that of the calf rennet with a ratio value of 1, therefore in this study, RLP L. paracasei 2.12  was developed as an alternative to renin in cheese making.
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).
Co-Authors Afifa Kantamaryana, Fatia Nasyna Akhmad Solikhin Akhmad Solikhin Aliifah, Felicia Altasya Frilanda Andry Pratama Andry Pratama Andry Pratama, Andry Anika Prastyowati Apon Zaenal Mustopa Apon Zaenal Mustopa Apon Zaenal Mustopa Apon Zaenal Mustopa Arizah Kusumawati Azzahro, Faiz Muzaki Badruzzaman, Deden Zamzam Bambang Kholiq Mutaqin Deden Zamzam Badruzzaman Dewi, Resa Rosliana Eka Wulandari Eka Wulandari EKA WULANDARI Eka Wulandari Fajar Firdaus Afandi Fatmah Nur Anggraini 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 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 Nina Mardiana (F01108057) Obin Rachmawan Pratiwi, Fadila Rahma Dinda Puspo Edi Giriwono Putri, Agni Annisa Putri, Cindy Meylia Raden Febrianto Christi 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