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All Journal Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu Ternak Veteriner JMM (Jurnal Masyarakat Mandiri) Journal of Applied Food Technology Jurnal Agro Dedikasi Masyarakat (JADM)
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,
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.
Fermented Cheese Whey as a Source of Bioactive Compounds for Gut-Brain Axis Modulation: A Mini Review Cahyanti, Antonia Nani; Harjanti, Dian Wahyu; Legowo, Anang Mohamad; Rizqiati, Heni
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 2 (2026)
Publisher : Faculty of Animal Science and Technology Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.02.4

Abstract

Cheese whey is a significant dairy by-product, presents an environmental challenge due to its high organic load. However, its rich nutritional profile offers potential for valorization through microbial fermentation. Fermentation of cheese whey has been demonstrated to produce or enhance several bioactive metabolites, such as gamma-aminobutyric acid (GABA), tryptophan, and short-chain fatty acids (SCFAs), which are present in negligible amounts in the unfermented substrate. These metabolites are mechanistically linked to the modulation of the central nervous system and the gut-brain axis. This structured narrative review synthesizes evidence on the fermentation-driven bioconversion pathways responsible for the production of GABA, tryptophan, and SCFAs in whey-based matrices. It also examines the proposed biological pathways, including hypothalamic-pituitary-adrenal (HPA) axis regulation, serotonin-GABA neurotransmitter modulation, and attenuation of gut-brain neuroinflammation, through which these compounds may influence stress-related physiological outcomes. The review further assesses the extent and limitations of current evidence linking these mechanisms to gut-brain-axis health. Reported yields vary significantly across studies and units, with GABA concentrations ranging from 19.55-55.35 mg/100 mL to 365.6 mg/100 mL, most often achieved with supplementation of exogenous glutamic acid or monosodium glutamate, tryptophan concentrations ranging from 12,93-13,87 mg/g protein. These findings suggest that whey fermentation can significantly increase selected neuroactive metabolites under specific strain- and process-dependent conditions, providing biological plausibility for fermented cheese whey as a functional food candidate for gut-brain-axis modulation. However, direct clinical evidence for whole fermented whey products in managing stress-related symptoms remains limited. The findings summarized here should serve as a foundation for standardized production and controlled human trials, rather than as evidence of established therapeutic efficacy.
Co-Authors A. Mohamed, Tasnim Hunin Al-Baarri, Ahmad Ni'matullah Anang M Legowo Antonia Nani Cahyanti Arganis, Lusida Mulia Arkan, Naofal Dhia Bambang Dwiloka Cece Sumantri Dian Wahyu Harjanti E. Damayanthi E. I. Rianti, E. I. Hidayah Dwiyanti Juni Sumarmono Prayoga, Mohammad Ihsan Yahya Ramadhanti, Dhea Luthfia Ronny Rachman Noor Sri Mulyani Triana Setyawardani Yoyok Budi Pramono