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All Journal Buletin Peternakan Jurnal Ilmu Ternak Veteriner JMM (Jurnal Masyarakat Mandiri) Journal of Applied Food Technology Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan
Heni Rizqiati
Graduate of Department of Animal Production and Technology, Bogor Agricultural University, Bogor 16680
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Veterinary Other

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Isolation and identification of indigenous lactic acid bacteria from North Sumatra river buffalo milk Rizqiati, Heni; Sumantri, Cece; Noor, Ronny Rachman; Damayanthi, E.; Rianti, E. I.
Indonesian Journal of Animal and Veterinary Sciences Vol 20, No 2 (2015): JUNE 2015
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (273.693 KB) | DOI: 10.14334/jitv.v20i2.1163

Abstract

Buffalo milk is a source of various lactic acid bacteria (LAB) which is potential as culture starter as well as the probiotic. This study was conducted to isolate and identify LAB from indigenous North Sumatra river buffalo milk. Lactic acid bacteria was isolated and grown in medium De Man Rogosa Sharpe Agar (MRSA). The isolation was conducted to obtain pure isolate. The identification of  LAB was studied in terms of morphology, physiology, biochemistry and survival on low pH. Morphology tests were conducted by Gram staining and cell forming; physiology tests were conducted for growing viability at pH 4.5 and temperature at 45oC; whereas biochemistry tests were conducted for CO2, dextran and NH3 productions. Determination of LAB species was conducted using Analytical Profile Index (API) test CHL 50. Results of identification showed that 41 isolates were identified as LAB with Gram-positive, catalase-negative, rod and round shaped characteristics. Resistance test done to low pH (pH 2) for the lactic acid bacteria showed decrease of bacteria viability up to1.24±0.68 log cfu/ml. The resistant isolates at low pH were L12, L16, L17, L19, L20, M10, P8, S3, S19 and S20. Identification with API test CHL 50 for 10 isolates showed that four isolates were identified as Lactobacillus plantarum, L. brevis, L. pentosus and Lactococuslactis. Key Words: Buffalo Milk, LAB, Isolation, Identification
Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan Arganis, Lusida Mulia; Rizqiati, Heni; Legowo, Anang Mohamad; Pramono, Yoyok Budi; Al-Baarri, Ahmad Ni'matullah
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (33.323 KB)

Abstract

The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed (Rhodophyceae) and it is well known as emulsifier, however the application of carrageenan has not widely used in traditional beverage in Java Island, Indonesia. Therefore, the purpose of this research was to determine the effect of carrageenan in turmeric emulsion on its total dissolved solids. Distribution of total dissolved solids was tested using total dissolved solid-meter. Iota and kappa carrageenan were used. As a result, carrageenan might increase total dissolved solid at 58±3.4% and iota had reached higher total dissolved solid than kappa. As conclusion, total dissolved solid might be elevated by the addition of carrageenan.DOI:https://doi.org/10.17728/jaft.60
DIVERSIFIKASI PRODUK BERBASIS PANGAN LOKAL UNTUK PENGEMBANGAN DESA WISATA TAMBAHREJO KABUPATEN KENDAL Pramono, Yoyok Budi; Mulyani, Sri; Dwiloka, Bambang; Rizqiati, Heni
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.371 KB) | DOI: 10.31764/jmm.v4i5.2939

Abstract

Abstrak: Tambahrejo satu desa di Kabupaten Kendal, Jawa Tengah, Indonesia. Tambahrejo terdiri dari 5 dusun yaitu Tembelang, Bogosari, Maron, Mendek dan Gunungsari. Desa Tambahrejo terletak di pinggir jalan alternatif  Provinsi Jawa Tengah yang menghubungkan jalur pantura menuju wilayah tengah. Tambahrejo memiliki potensi ekowisata kebun jambu getas merah. Salah satu terdapat di Dusun Bogosari, di lokasi ini pengunjung dapat menikmati pemandangan kebun serta melihat pengolahan hasil jambu getas merah menjadi manisan, jus, sirup, jenang serta masih banyak lagi makanan olahan dari jambu. upaya diversifikasi pangan lokal dilakukan dengan pemberdayaan masyarakat pada ibu-ibu PKK serta Kelompok  Usaha Tani anggota masyarakat lainnya berupa pelatihan keterampilan penganekaragaman produk pangan berbasis jambu merah sehingga dapat mengatasi permasalahan perekonomian masyarakat serta menjadi penunjang desa wisata. Penganekaragaman produk berbasis jambu getas merah berupa jenang, cheese stick, sirup dan selai.  Saat ini produk tesebut sudah dapat dijual serta dapat memberikan ketrampilan ibu-ibu PKK untuk membuat produk sehingga dapat mendukung pengembangan potensi desa wisata.Abstract:  Tambahrejo is a village in Kendal Regency, Central Java, Indonesia. Tambahrejo consists of 5 dusun namely Tembelang, Bogosari, Maron, Mendek and Gunungsari. Tambahrejo Village is located on the side of an alternative road in Central Java Province that connects the Pantura route to the central region. Tambahrejo has the potential for ecotourism of red  guava gardens. One of them is in Bogosari dusun, where visitors can enjoy the garden view and see the processing of red guava into sweets, juices, syrups, jenang and many more processed foods from guava. Local food diversification efforts are carried out by empowering the community for PKK mothers and other community members in the form of training on skills in diversifying food products based on guava so that they can overcome community economic problems and become a support for tourism villages. Product diversification based on red  guava in the form of  jenang, cheese stick, syrup and jam. Currently these products can be sold and can provide PKK skills to make products so that they can support the development of the potential of a tourist village.
PENDAMPINGAN PERSIAPAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) SEBAGAI SYARAT PENGAJUAN IJIN EDAR PRODUK OLAHAN SUSU DI KTT REJEKI LUMINTU KECAMATAN GUNUNGPATI KOTA SEMARANG Mulyani, Sri; Rizqiati, Heni; Pramono, Yoyok Budi; Dwiloka, Bambang
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 1, No 2 (2020)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.021 KB) | DOI: 10.31764/jadm.v1i2.3081

Abstract

KTT Rejeki lumintu merupakan salah satu Kelompok Tani Ternak di Kecamatan Gunung Pati. Produk olahan susu dibuat dari bahan baku susu yang merupakan produk pangan kaya gizi yang berisiko tinggi terkontaminasi mikroorganisme dan mengancam keamanan produk pangan hasil olahannya. Oleh karena itu diperlukan proses pengolahan yang baik supaya poduk yang dihasilkan terjamin keamanannya. Salah satu cara untuk bisa memproduksi pangan yang baik adalah dengan cara menerapkan sistem GMP (Good Manufacturing Practices). Tujuan dari kegiatan pengabdian masyarakat ini adalah untuk memberikan penyuluhan, pelatihan dan pendampingan penerapan GMP dan memberikan materi teknologi tepat guna cara menghasilkan produk olahan susu yang efektif dan aman untuk produknya. Pengabdian dilaksanakan pada bulan Juli - November 2019. Metode dalam kegiatan pengabdian adalah memberikan penyuluhan, pelatihan dan pendampingan bagaimana melaksanakan proses produksi olahan susu dengan mendasarkan pada GMP (Good Manufacturing Practices). Luaran kegiatan berupa proses produksi yang efisien dan menghasilkan produk olahan susu yang aman dan berkualitas,
KADAR ALKOHOL, KADAR LEMAK, TOTAL PADATAN TERLARUT, DAN TOTAL MIKROBA KEFIR SUSU KERBAU DENGAN KONSENTRASI STARTER YANG BERBEDA Surya, Karina Rizqy Anggita; Rizqiati, Heni; Nurwantoro, Nurwantoro
Jurnal Teknologi Pangan Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2024.26701

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi kefir grain terhadap kadar alkohol, kadar lemak, total padatan terlarut dan total mikroba kefir susu kerbau dan untuk mengetahui apakah parameter tersebut sesuai dengan standar yang telah ditentukan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan yang diberikan adalah (T1) konsentrasi kefir grain 2,5%, (T2) konsentrasi kefir grain 5%, (T3) konsentrasi kefir grain 7,5%, dan (T4) konsentrasi kefir grain 10%. Parameter yang diamati adalah kadar alkohol, kadar lemak, total padatan terlarut dan total mikroba. Data hasil pengujian dianalisis menggunakan uji Analysis of Variance (ANOVA) dengan taraf signifikansi 5% dan apabila terdapat perbedaan maka dilanjutkan dengan uji Duncan. Konsentrasi kefir grain memberikan pengaruh nyata (p<0,05) terhadap kadar lemak, kadar alkohol, total padatan terlarut dan total mikroba. Semakin banyak konsentrasi kefir grain maka kadar alkohol dan total mikroba semakin meningkat. Semakin banyak konsentrasi kefir grain maka kadar lemak dan total padatan terlarut semakin menurun.The research aims to determine the effect of kefir grain concentration on alcohol content, fat content, total dissolved solids and total buffalo milk kefir microbes and to find out whether these parameters are in accordance with predetermined standards.The study used a Completely Randomized Design (CRD) with treatments given were (T1) kefir grain concentration of 2.5%, (T2) 5% kefir grain concentration, (T3) kefir grain concentration of 7.5%, and (T4) concentration 10% kefir grain. The parameters observed were alcohol content, fat content, total dissolved solids and total microbes. Data from the test results were analyzed using the Analysis of Variance (ANOVA) test with a significance level of 5% and if there is a difference then proceed with the Duncan test. Kefir grain concentration has a significant effect (p<0,05) on fat content, alcohol content, total dissolved solids and total microbes. The more concentrations of kefir grain, the alcohol content and total microbes increase. The more concentration of kefir grain, the fat content and total dissolved solids decreasesThe research aims to determine the effect of kefir grain concentration on alcohol content, fat content, total dissolved solids and total buffalo milk kefir microbes and to find out whether these parameters are in accordance with predetermined standards.The study used a Completely Randomized Design (CRD) with treatments given were (T1) kefir grain concentration of 2.5%, (T2) 5% kefir grain concentration, (T3) kefir grain concentration of 7.5%, and (T4) concentration 10% kefir grain. The parameters observed were alcohol content, fat content, total dissolved solids and total microbes. Data from the test results were analyzed using the Analysis of Variance (ANOVA) test with a significance level of 5% and if there is a difference then proceed with the Duncan test. Kefir grain concentration has a significant effect (p<0,05) on fat content, alcohol content, total dissolved solids and total microbes. The more concentrations of kefir grain, the alcohol content and total microbes increase. The more concentration of kefir grain, the fat content and total dissolved solids decreases.
Aktivitas Antioksidan, Total Asam, Kadar Protein, dan Tingkat Kesukaan Yoghurt Jagung dengan Penambahan Sari Parijoto (Medinilla speciosa B.) Wijayanti, Ana Rohana Nuranggraeni; Khusania, Mina; Safitri, Zevira Aldilata; Rizqiati, Heni; Pramono, Yoyok Budi
Jurnal Teknologi Pangan Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2024.28225

Abstract

Produksi jagung di Indonesia berlimpah ruah namun untuk produk olahan jagung belum begitu banyak yang memanfaatkannya sehingga dapat diolah menjadi yoghurt. Untuk memperkaya kandungan antioksidan yoghurt maka dapat dilakukan penambahan sari buah yang mengandung aktivitas antioksidan yang tinggi. Salah satunya adalah parijoto. Buah parijoto merupakan buah yang sering dijumpai di Kudus tepatnya di Pegunungan Muria dan memiliki kandungan antioksidan yang cukup tinggi dan belum dimanfaatkan secara optimal. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari parijoto terhadap aktivitas antioksidan, total asam, kadar protein, dan tingkat kesukaan pada yoghurt jagung. Bahan yang digunakan dalam penelitian ini adalah jagung, buah parijoto, susu UHT, susu skim, CMC, starter yoghurt, sukrosa, dan reagen 2,2-Diphenyl-1-Picrylhydrazyl (DPPH). Penelitian dilakukan dengan uji rancangan acak lengkap dengan variasi perlakuan yaitu T0 tanpa penambahan sari parijoto (kontrol), T1 dengan penambahan sari parijoto 5%, T2 dengan penambahan sari parijoto 10%, dan T3 dengan penambahan sari parijoto 15%. Data kadar aktivitas antioksidan dan kadar protein dilakukan analisis secara deskriptif kuantitatif. Data hasil pengujian total asam dianalisis dengan menggunakan uji Analysis of Variance (ANOVA) dengan taraf signifikansi 5%, jika terdapat pengaruh maka dilakukan uji lanjutan dengan uji wilayah Duncan. Tingkat kesukaan (organoleptik) dianalisis dengan menggunakan uji Kruskal Wallis dengan taraf signifikansi 5%. Jika terdapat pengaruh maka dilakukan uji lanjutan dengan uji Mann Whitney untuk mengetahui perbedaan antarperlakuan. Penambahan konsentrasi sari parijoto yang semakin tinggi akan meningkatkan aktivitas antioksidan dan kadar proteinnya. Total asam yoghurt jagung juga berpengaruh, dimana total asam akan semakin turun seiring dengan meningkatnya penambahan konsentrasi sari parijoto. Tingkat kesukaan yoghurt jagung secara umum disukai oleh panelis pada semua perlakuan.Corn production in Indonesia is abundant but for the processed corn products not so much that use it so it can be processed into yogurt. To enrich the antioxidant content of yogurt, the addition of fruit juices containing high antioxidant activity. One of them is parijoto. Parijoto fruit is a fruit that is often found in Kudus precisely in the Muria mountains and has a fairly high antioxidant content and has not been utilized optimally. This research aims to determine the effect of adding parijoto juice to antioxidant activities, total acids, protein levels, and the favorite levels on corn yogurt. The materials used in this study are corn, parijoto fruit, UHT milk, skim milk, CMC, starter yogurt, sucrose, PP reagent (rejection) 1%, reagent 2.2-diphenyl-1-Picrylhydrazyl (DPPH), a mixture of selenium catalysts, sulfuric acid technical (concentrated), H3BO3 4%, methylene indicator red (MR) and methylene blue (MB), NaOH 45%, NaOH 0.1 N, and HCl 0.1 N. The research used RAL test with variation of treatment is T0 without the addition of a parijoto juice (control), T1 with the addition of a 5% parijoto juice, T2 with the addition of a 10% parijoto juice, and T3 with the addition of 15% parijoto juice. Data on antioxidant activity and protein levels are performed in a quantitative descriptive analysis. The total acid test data is analyzed by using the Analysis of Variance test (ANOVA) with a significance of 5%, if there is an influence then the follow-up test with Duncan's test area. The level of preference (organoleptic) was analyzed using Kruskal Wallis's test with a significance of 5%. If there is an influence there is a follow-up test with Mann Whitney test to determine the difference between treatment. The addition of higher concentrations of parijoto sari increases the antioxidant activity and its protein levels. Total acid yogurt corn is also influential, where the total acid will be decreased as the increase of the concentration of parijoto juice. The favorite level of corn yogurt is generally liked by panelists on all treatments.
Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese Setyawardani, Triana; Sumarmono, Juni; Dwiyanti, Hidayah; Rizqiati, Heni; Arkan, Naofal Dhia; A. Mohamed, Tasnim Hunin
Buletin Peternakan Vol 48, No 1 (2024): BULETIN PETERNAKAN VOL. 48 (1) FEBRUARY 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i1.87026

Abstract

This study aimed to evaluate the properties of low-fat cottage cheese with the addition of herbs. We conducted an experiment with nine treatments, namely P1: whole-milk cottage cheese; P2: low-fat cottage cheese; P3: low-fat cottage cheese + 20% bidara leaf extract; P4: low-fat cottage cheese + 20% bay leaf extract; P5: low-fat cottage cheese + 20% moringa oleifera leaf extract; P6: Low-fat cottage cheese + 10% bidara leaf extract + 10% bay leaf extract; P7: low-fat cottage cheese + 10% bidara leaf extract + 10% moringa oleifera leaf extract; P8: low-fat cottage cheese + 10% bay leaf extract + 10% moringa oleifera leaf extract; and P9: low-fat cottage cheese + 6.67% bidara leaf extract + 6.67% bay leaf extract + 6.67% moringa oleifera leaf extract. The microbial profile of cheese showed that the total LAB count was retained at 6.23-7.25 log CFU/g. While herb-fortified cottage cheese contained a significantly higher level of antioxidants, the lowest cholesterol level was observed in cottage cheese fortified with 20% bidara leaf extract. The general fatty acids in cheese without herb addition were saturated fatty acids (51.94%) and unsaturated fatty acids (15.67%), with palmitic acid being the most predominant fatty acid (36.62%). In conclusion, herbs can improve antioxidant levels and retain total fatty acid in low-fat cottage cheese.
Co-Authors A. Mohamed, Tasnim Hunin Al-Baarri, Ahmad Ni'matullah Anang M Legowo Arganis, Lusida Mulia Arkan, Naofal Dhia Bambang Dwiloka Cece Sumantri E. Damayanthi E. I. Rianti, E. I. Hidayah Dwiyanti Juni Sumarmono Khusania, Mina Nurwantoro . Prayoga, Mohammad Ihsan Yahya Ramadhanti, Dhea Luthfia Ronny Rachman Noor Safitri, Zevira Aldilata Sri Mulyani Surya, Karina Rizqy Anggita Triana Setyawardani Wijayanti, Ana Rohana Nuranggraeni Yoyok Budi Pramono