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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 Journal of Social Research 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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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.
Pengaruh Perendaman Telur Asin Menggunakan Ekstrak Kulit Nanas (Ananas comosus (L.) Merr.) Terhadap Jumlah Bakteri, pH, dan Akseptabilitas Maulana, Alwi Rizal; Pratama, Andry; 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.v5i1.54638

Abstract

Eggs are perishable food ingredient. Perishability in eggs can be prevented by salting or making salted eggs. The addition of pineapple peel extract as an antibacterial expected to improve the quality of the eggs. This study aimed to determine the effect of adding pineapple peel extract in the process of making salted egg on the total of bacteria, pH and acceptability. This research was conducted experimentally using a completely randomized design (CRD) with 4 concentration treatments (P0 = 0%, P1 = 1%, P2 = 3% and P3 = 5%) and repetition 5 times. Data on the total of bacteria and pH were analyzed using the test of variance and Duncan's, Post hoc test while the acceptability data was tested using Kruskal-Wallis and continued with the Mann-Whitney post hoc test. The results show that the addition of pineapple peel extract in salted egg process showed a significant effect on the total bacteria, pH and acceptability. The addition of 3% pineapple peel indicate a total bacteria of 6,52x104 CFU/gram, pH 6,87 and still acceptable to the panelists.
Skrining Bakteri Asam Laktat Dan Khamir Potensial Proteolitik Ekstraseluler Dan Milk Clotting Activity Dari Getah Dan Fresh Cheese Pepaya (Carica papaya L.) Aliifah, Felicia; 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.v4i2.49944

Abstract

Fresh cheese is a type of cheese without a fermentation process which is formed due to the milk coagulation process using the enzyme rennin. The use of rennin can be replaced using protease enzymes produced from papaya fruit sap and microorganisms. Protease enzymes from microorganisms are more profitable because they are easy to produce and gow faster. This research was carried out by making fresh cheese using papaya sap coagulum and then isolating lactic acid bacteria and yeast which have proteolytic activity and milk clotting activity. This research method is exploratory descriptive. The results showed that the total amount of LAB from fresh cheese and papaya latex was 2.4x10 6CFU/g and 1.1x10 7CFU/ml respectively, and the total amount of yeast was 1.5x10 3CFU/g and 2.4x10 6CFU/ml. Candidate LAB isolates were found to have proteolytic activity with the highest to lowest Proteolytic Index values with isolate codes G4, G3, G5, and G1 of 1.7; 1.3; 1.08 and G1 was negative or < 0. Y1 yeast isolate had an IP of 1.36 and Y4 isolate was negative or < 0. The MCA values for isolates G4, G3, G5 and G1 were 267.2 SU/ml, 250.95 SU/ml, respectively. 156.8 SU/ml and 138.1 SU/ml and both yeast isolates could not coagulate milk. The four bacterial isolates found in this study did not belong to the LAB goup. Isolates G3 and G4 have characteristics that are almost similar to the genus Bacillus, while the two yeast isolates belong to the genus Pichia and Debaryomyces. So in this study no potential isolates were found to come from lactic acid bacteria or yeast.
Pengaruh Penambahan Minyak Jintan Hitam (Nigella sativa) dengan Konsentrasi Berbeda pada Proses Pembuatan Yoghurt terhadap Jumlah Bakteri Asam Laktat, pH, dan Akseptabilitas Saleh, Muhammad Rhafly; Putranto, Wendry Setiyadi; Gumilar, Jajang
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.v4i1.45086

Abstract

Yoghurt is a dairy product containing probiotics which have benefits for the body and can be innovated by adding flavours with the aim of attracting the interest of the people who consume it. Black cumin is one of the spices that can be used in making yoghurt. Black cumin is a spice that contains essential compounds and secondary metabolites that can improve health and contains carbohydrates that can function as prebiotics. This study aims to reveal the number of lactic acid bacteria, pH and acceptability of yoghurt added with black cumin oil. This research was conducted experimentally using a completely randomized design (CRD) with 5 concentration treatments (P0 = 0%, P1 = 0.1%, P2 = 0.2%, P3 = 0.3% and P4 = 0.4%) and 4 times repetition. Data on the number of lactic acid bacteria and pH were analysed using the test of variance and Duncan's test while the acceptability data were tested using Kruskal-Wallis and continued with the Mann-Whitney test. The results showed that the addition of black cumin oil in the manufacture of yoghurt showed a significant effect on the total bacteria, pH and acceptability of taste, aroma and total acceptance. The addition of black cumin oil with a concentration of 0.1% is a concentration that is still acceptable to the panellists and is used in the manufacture of yoghurt with a total lactic acid bacterium of 5.02 x 108 CFU/mL and a pH value of 4.39.
Pengaruh Penambahan Minyak Jagung pada Pembuatan Keju Olahan (Sliced Cheese) dengan Koagulan Getah Pepaya Kering terhadap Kadar Air, Stabilitas Emulsi, dan Rendemen Azzahro, Faiz Muzaki; Putranto, Wendry Setiyadi; Wulandari, Eka
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.13143582

Abstract

Sliced cheese is a processed cheese product that has been thinly cut or molded, usually coated with plastic or other materials. This study aimed to determine the effect of corn oil addition in the manufacture of sliced cheese with dried papaya gum (papain) coagulant on moisture content, emulsion stability, and yield. The study was conducted using a completely randomized design (CRD) with four treatments of corn oil concentration (0%, 5%, 10%, and 15%) repeated five times. ANOVA analysis showed that the addition of corn oil had no significant effect on moisture content (P>0.05), but had a significant effect on emulsion stability and yield (P<0.05). Further test using Duncan's multiple range test showed that the addition of 10% corn oil resulted in a moisture content of 35.48%, emulsion stability of 98.07%, and yield of 74.88%. The addition of corn oil was proven to increase the emulsion stability and yield of processed cheese without significantly affecting the moisture content.
Pengaruh Penambahan Minyak Jagung pada Pembuatan Keju Olahan (Sliced Cheese) dengan Koagulan Getah Pepaya Kering Terhadap Kadar Lemak, Daya Leleh, dan Intensitas Warna Pratiwi, Fadila Rahma Dinda; Putranto, Wendry Setiyadi; Wulandari, Eka
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 3 (2024): Madani, Vol. 2, No. 3 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12635273

Abstract

Sliced cheese in general is square shape, thin, easily broken, and pale yellow color. Making sliced cheese begins with coagulation using the papain enzyme from dried papaya latex. The papain enzyme is a proteolytic enzyme that is used as an alternative replacement for the rennin enzyme because it is cheap and easy to find. The addition of corn oil to produce a better product. This research aims to determine the effect of corn oil concentration on fat content, meltability, and color intensity. This research was carried out in March 2024 at the Laboratory of Animal Product Processing Technology and Laboratory of Research and Biotechnology Testing, Faculty of Animal Husbandry, Padjadjaran University. The method used was experimentally with Completely Randomized Design (CRD) with 4 treatments adding corn oil, consisting of P1 (0%), P2 (5%), P3 (10%), and P3 (15%). Each treatment was repeated 5 times. The results showed that the addition of corn oil has a significant effect (P<0.05) on fat content. However, it had no significant effect (P>0.05) on meltability and color intensity. The best concentration is P3 with the addition of corn oil 15% which produces a fat content of 48.8%, meltability of 0.38 cm, color L* 83.03, color a* -2.63, and color b* 16.16.
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, Anika Apon Zaenal Mustopa Apon Zaenal Mustopa Apon Zaenal Mustopa Apon Zaenal Mustopa 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 Harsi D. Kusumaningrum Hartati Chairunnisa Hartati Chairunnisa Husmy Yurmiati I Made Joni 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 Kusumawati, Arizah 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 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 Waskita, Pranyata Tangguh Yuliastri, Desi Yustisia, Eva Sanum Zainatul Hayati