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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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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.
Pengaruh Penambahan Minyak Jagung pada Pembuatan Keju Olahan (Sliced Cheese) dengan Koagulan Getah Pepaya Kering terhadap pH, Kekompakan (Firmness), dan Keempukan Yustisia, Eva Sanum; Putranto, Wendry Setiyadi; Pratama, Andry
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.12809903

Abstract

Sliced cheese merupakan keju yang dipotong menjadi irisan tipis dengan ukuran yang seragam. Keju terbentuk dari gumpalan akibat koagulasi protein susu oleh enzim rennet. Rennet memiliki harga yang relatif mahal sehingga dibutuhkan alternatif yang dapat digunakan dalam proses koagulasi. Salah satu alternatifnya adalah enzim papain dari getah pepaya. Namun, penggunaan papain tersebut dapat berdampak pada tekstur keju yang mengeras sehingga ditambahkan minyak jagung untuk memperbaiki tekstur dari keju tersebut karena mengandung asam lemak tak jenuh yang tinggi. Penelitian ini bertujuan untuk mengetahui konsentrasi minyak jagung yang akan menghasilkan pH, kekompakan (firmness), dan keempukan terbaik. Penelitian dilaksanakan pada bulan Januari-Maret 2024 di Laboratorium Teknologi Pengolahan Produk Peternakan dan Laboratorium Riset dan Pengujian Bioteknologi, Fakultas Peternakan, Universitas Padjadjaran. Penelitian ini dilakukan secara eksperimental dengan Rancangan Acak Lengkap (RAL) menggunakan empat perlakuan dan lima ulangan dengan persentase minyak jagung yang terdiri dari P0 (tanpa pemberian minyak jagung), P1 (5%), P2 (10%), dan P3 (15%). Data dianalisis menggunakan analisis sidik ragam dan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan minyak jagung pada pembuatan sliced cheese memberikan pengaruh yang sama terhadap nilai pH dan keempukan. Namun, menurunkan nilai kekompakan (firmness). Penambahan minyak jagung dengan konsentrasi 5% merupakan konsentrasi terbaik karena menghasilkan nilai kekompakan (firmness) yang tinggi.
Pengaruh Penambahan Minyak Jagung pada Pembuatan Keju Olahan (Sliced Cheese) dengan koagulan Getah Pepaya Kering Terhadap Jumlah Total Yeast, Bakteri, dan Kapang Lathifa, Aghisna Dwi; 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.12637025

Abstract

Processed cheese is a cheese product made from one or more types of fresh cheese that undergoes further processing to extend shelf life and develop new cheese varieties. Corn oil contains saturated fatty acids, unsaturated fatty acids, and phenolic compounds that can inhibit microbial growth. This study aims to determine the effect of corn oil addition in making sliced cheese with dried papaya latex coagulant on the total of yeast, bacteria, and mold. This study was conducted experimentally using a Completely Randomized Design (CRD), consisting of 4 treatments of corn oil concentration (P0 = 0%, P1 = 5%, P2 = 10%, and P3 = 15%), where each treatment was repeated as many as 5 replicates. Data on the total of yeast, bacteria, and mold were analyzed using the variance test and Duncan's further test. The results showed that the addition of corn oil at 15% in the manufacture of processed cheese (sliced cheese) had a significantly lower effect on the total yeast count of 0.59×103 cfu/g and no significant effect on the total bacteria and mold.
Khamir Pada Produk Pangan Peternakan Telur dan Potensi Khamir Sebagai Agen Fermentasi Soerya, Fatima Aulia; Pratama, Andry; Putranto, Wendry Setiyadi
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 6 (2024): Madani, Vol 2, No. 6 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12193034

Abstract

The adaptive nature of yeast growth to normal temperatures makes it easy to live in foodstuffs, such as eggs. Yeast as a fermentation agent has long been used for its ability to extend shelf life and improve product quality. The purpose of this article paper is to analyze and collect studies on yeast in eggs and its potential as a fermentation agent. Based on the studies analyzed and collected several yeasts from eggs namely Candida, Rhodotorula, Thricosporon, Hypopichia, and Torulaspora. It was found that the potential of yeast as a fermentation agent is useful for the field of food to the field of fuel renewal technology. Its properties that convert sugar into alcohol and CO2 can improve the characteristics of food products, while also producing fuel renewal in the form of bioethanol from coconut water.
Kecepatan Pertumbuhan Spesifik Bakteri Asam Laktat dengan Ekstrak Kacang Merah (Phaseolus vulgaris L.) sebagai Studi Awal Produksi Flavored Yogurt Eka Wulandari; Wendry Setiyadi Putranto; Jajang Gumilar; Lilis Suryaningsih; Andry Pratama; Trianingtyas Kusuma Anggaini
Jurnal Agripet Vol 22, No 1 (2022): Volume 22, No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v22i1.21129

Abstract

ABSTRACT. Bakteri asam laktat merupakan bakteri yang memfermentasi bahan pangan melalui fermentasi karbohidrat menghasilkan sejumlah besar asam laktat. Penelitian ini bertujuan untuk mengetahui kecepatan pertumbuhan spesifik dari bakteri asam laktat (Streptococcus thermophilus FNCC 0040 (ST), Lactobacillus bulgaricus FNCC 0041 (LB), Lactobacillus acidophilus FNCC 0051 (LA), Lactobacillus casei ALG.2.12 (LC ALG 2.12), Bifidobacterium ATCC 12746 (BF) sebagai studi awal pembuatan flavored yogurt. Dari hasil pengujian, diperoleh penambahan ekstrak kacang merah meningkatkan kecepatan pertumbuhan spesifik isolat bakteri asam laktat dan menurunkan pH medium sehingga, penggunaan ekstrak kacang merah dapat digunakan sebagai prebiotik yang dapat meningkatkan pertumbuhan bakteri asam laktat. Kecepatan pertumbuhan spesifik paling tinggi adalah isolat Bifidobacterium dalam medium MRS Broth dengan ekstrak kacang merah.(Specific growth rate of lactic acid bacteria with red bean extract (Phaseolus vulgaris L.) as a preliminary study of flavored yogurt production)ABSTRAK. Lactic acid bacteria are group of bacteria which ferment food carbohydrates and produce lactic acid as the main product of fermentation. This study aimed to determine the specific growth rate of lactic acid bacteria (Streptococcus thermophilus FNCC 0040 (ST), Lactobacillus bulgaricus FNCC 0041 (LB), Lactobacillus acidophilus FNCC 0051 (LA), Lactobacillus casei ALG.2.12 (LC ALG 2.12), Bifidobacterium ATCC 12746 (BF) as a preliminary study for the production of flavored yogurt. In this study, lactic acid bacteria was culture in two different medium, deMan Rogosa Sharpe (MRS) Broth and deMan Rogosa Sharpe (MRS) Broth with red bean extract. Optical density, lactic acid biomass and pH was measured during fermentation processed. The results showed that the addition of red bean extract increased the specific growth rate of lactic acid bacterial isolates and lowering the pH of the medium so that the use of red bean extract can be used as a prebiotic which can increase the growth of lactic acid bacteria. The highest specific growth rate was Bifidobacterium in MRS Broth medium with red bean extract.
Isolation, Identification, and Resistance Test of Escherichia coli to Antibiotics in Ujung Berung Broiler Poultry Afifa Kantamaryana, Fatia Nasyna; Balia, Roostita L; Putranto, Wendry Setiyadi
Jurnal Sain Veteriner Vol 42, No 3 (2024): Desember
Publisher : Faculty of Veterinary Medicine, Universitas Gadjah Mada bekerjasama dengan PB PDHI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jsv.92624

Abstract

Escherichia coli is commensal bacteria in the intestinal of broiler chickens with low virulence. However, mostly pathogenic and cause colibacillosis illness. Inappropriate use of antibiotics in broiler chickens has been widely reported. This research aims to determine the presence of E. coli contamination in the poultry environment and determine the levels of antibiotics resistance of erythromycin, doxycycline, oxytetracycline and neomycin. The research was carried out through isolation and identification of E. coli using EMB media, Gram staining, and biochemical tests. Then, an antibiotic resistance test was carried out using by Kirby-Bauer method. From a total of 10 samples (3 coops), 7 (70%) were positive for E. coli. The positive of 7 which for E. coli, 43% of the isolates came from fresh feces obtained from coops 1, 2, and 3; 43% of the isolates came from litter from coops 1, 2, and 3; and 14% of isolates from soil outside the coop 3. The antibiotic resistance results by Kirby-Bauer method showed that E. coli was 100% resistant to erythromycin, 100% to neomycin, 66.7% to doxycycline, and 66.7% to oxytetracycline throughout isolates from feces and litter. Other results showed that isolates from soil outside coop 3 showed resistance to all antibiotics. Taken together, we concluded the E. coli has been contamination which is proven by antibiotic resistance.
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