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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
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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.
The Effect Of Stocking Density On Carcass Weight, Carcass Parts, And Carcass Percentage Of Broiler Chickens In Closed-House Dewi, Resa Rosliana; Setiawan, Iwan; Putranto, Wendry Setiyadi
Jurnal Ilmu Ternak Vol 24, No 2 (2024)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v24i2.52822

Abstract

This research examined the effect of different densities on carcass weight, carcass parts, and carcass percentage. The material used in this research was 200 broiler chickens aged three weeks, reared for 14 days until they were 35 days old. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments and four replications. If the analysis of variance showed an effect of treatment (P<0,05), then Duncan's Multiple Range Test was carried out to determine the effect between treatments. The treatments used were P1 = density of 13 birds/m², P2 = density of 14 birds/m², P3 = density of 15 birds/m², P4 = density of 16 birds/m², and P5 = density of 17 birds/m². The study found that density had no significant effect (P>0,05) on the carcass weight, carcass parts, and carcass percentage. Based on the research results, it can be concluded that a density of 16 birds/m² for broiler chickens kept in closed houses still provides good production performance and meat quality.
Pengaruh Penambahan Pati Kacang Hijau pada Pembuatan Processed Cheese dengan Koagulan Ekstrak Buah Mengkudu Terhadap Rendemen, Intensitas Warna, dan Firmness Yuliastri, Desi; Putranto, Wendry Setiyadi; Utama, Dicky Tri
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 2 (2025): March
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14886533

Abstract

Cheese is a food produced through the process of coagulation and separation of curd and whey. Processed cheese has become a favorite of many people due to its unique and practical characteristics. The complex process of cheese making involves the use of rennet enzyme as one of the key components. Noni contains a significant amount of protease enzyme that can be used as a substitute for rennet. This study aimed to determine the effect of mung bean starch addition on yield, color, and firmness of processed cheese coagulated with noni fruit juice. This study used a Completely Randomized Design with four treatments of mung bean starch concentration (P0=0%, P1=2,5%, P2=5%, P3=7,5%) and five replication. Analysis of variance was carried out after the data was obtained and continued with Duncan's Multiple Range test. The results showed that the addition of mung bean starch did not give a significant effect on color, but gave a significant effect on yield and firmness. The use of 7,5% mung bean starch concentration produced the best processed cheese with a yield of 70,16%, color including L* of 58,03, a* of -0,22, b* of 18,48, and firmness of 67,73N.
Pengaruh Konsentrasi Penggumpal Jus Buah Kiwi (Actinidia deliciosa) pada Proses Pembuatan Fresh Cheese Terhadap pH, Total Bakteri Asam Laktat, dan Daya Hambat Larasati, Alfanny Hasna Putri; Putranto, Wendry Setiyadi; Badruzzaman, Deden Zamzam
Jurnal Teknologi Hasil Peternakan Vol 5, No 2 (2024): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i2.57628

Abstract

Fresh cheese dibuat dari susu segar dan menggunakan enzim rennet sebagai penggumpal protein susu. Enzim rennet belum diproduksi secara masif di dalam negeri. Maka dari itu, diperlukan pengganti berupa buah kiwi yang mengandung enzim aktinidin. Penelitian ini bertujuan untuk menentukan nilai penggunaan dan level konsentrasi jus buah kiwi pada pembuatan fresh cheese terhadap pH, total BAL, daya hambat, intensitas warna, dan rendemen. Metode yang digunakan, yakni eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan konsentrasi jus buah kiwi (5%, 10%, 15%) dan dilakukan sebanyak 6 kali sehingga didapatkan total 18 unit percobaan. Hasil penelitian menunjukkan bahwa penggunaan jus buah kiwi dengan konsentrasi 5 – 15% mampu menurunkan pH 6,06 – 5,62, memiliki total BAL tertinggi pada konsentrasi 15% (17,68 × 103 CFU/g), memiliki daya hambat dengan kategori sangat lemah (<5 mm), menurunkan intensitas warna kecerahan dengan nilai 84,89 – 81,47, meningkatkan warna hijau dengan nilai -1,80 sampai -3,38, meningkatkan warna kuning dengan nilai 15,19 – 21,59, dan rendemen 9,07 – 8,70. Kesimpulan penelitian ini menunjukkan bahwa penggunaan jus buah kiwi dengan konsentrasi 15% terhadap pH, total BAL, daya hambat, intensitas warna, dan rendemen  yang terbaik sebagai pengganti rennet dalam pembuatan fresh cheese.Kata Kunci: Fresh cheese, jus buah kiwi, pH, total BAL, daya hambat, intensitas warna, rendemen
Penyuluhan dan Pelatihan Pembuatan Keju Mozarella Yang Terintegrasi Dengan KKN (Kuliah Kerja Nyata) Mahasiswa Putranto, Wendry Setiyadi; Suryaningsih, Lilis; Suradi, Kusmajadi; Pratama, Andry
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.  
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