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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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Effect of Sucrose Addition on Viscosity, pH, Total Yeast, and Hedonic Quality of Water Kefir Roselle Hastrawirid, Rangga Wasi; Dwiloka, Bambang; Rizqiati, Heni
Journal of Applied Food Technology Vol 11, No 2 (2024)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.22719

Abstract

Red Roselle (Hibiscus sabdariffa L.) is a plant known for its high antioxidant content, making it a suitable ingredient for probiotic water kefir beverages. This study aimed to investigate the impact of different sucrose concentrations in roselle water kefir on viscosity, pH, total yeast count, and hedonic quality. The experimental design used was a Completely Randomized Design. The treatments varied based on sucrose concentrations 6%, 9%, 12%, and 15% (w/v). The findings revealed that the addition of 12% sucrose resulted in a viscosity of 1.22 cP, pH of 2.93, total yeast count of 2.15 CFU/ml, and the highest hedonic quality. In conclusion, the addition of 12% sucrose (w/v) proved to be the optimal treatment, yielding a beverage with suitable viscosity, acceptable pH, favorable total yeast count, and an overall hedonic quality embraced by the panelists.
Influence of Fermentation Time on Total Lactic Acid Bacteria, pH Value, Water Activity, and Organoleptic Properties of Mutton Jerky Dwiloka, Bambang; Rizqiati, Heni; Susanti, Siti; Kamil, Rafli Zulfa; Mulyani, Sri; Susanto, Farrel Ihza Noer
Journal of Applied Food Technology Vol 11, No 2 (2024)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.25148

Abstract

Mutton is a type of meat that is rarely consumed by the public because it has a high saturated fat content. Mutton has good quality and characteristics and can be used as a functional product to improve body health by adding probiotic bacterial cultures. Mutton jerky can be an alternative to functional meat products. Mutton jerky is fermented utilizing a probiotic starter Lactobacillus plantarum for 6 hours (T1), 12 hours (T2), 18 hours (T3), and 24 hours (T4). The fermented mutton jerky is then dried in a cabinet for 8 hours and then examine. Total lactic acid bacteria was examined by dilution, pH value by pH meter, water activity by aw meter, and organoleptic properties by sensory test. The data of total lactic acid bacteria were analyzed descriptively. The data of pH value and water activity is processed with the ANOVA test and the nonparametric test with the Kruskal Wallis method. The result of this research show fermentation time on lowering the pH value and water activity. At the same time, the total lactic acid bacteria experienced a decrease in value which was analyzed descriptively. The conclusion of this research is that the longer the fermentation will cause a decrease in total LAB, pH value, and water activity and affect the panelist's assessment of the organoleptic test. Mutton jerky with the addition of L. plantarum bacterial starter, which was fermented for 18 hours, had the best treatment to produce low pH values and water activity.
The Effect of Butterfly Pea Flower (Clitoria ternatea) Extract Addition on Total Dissolved Solids, Yeast Count, Total Acidity, and Organoleptic Properties of Water Kefir Rizqiati, Heni; Nurwantoro, Nurwantoro; Abdullah, Sabina Fairuz Jinan
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.27144

Abstract

This study aims to determine the effect of varying concentrations of butterfly pea flower extract (Clitoria ternatea) on kefir water in terms of total dissolved solids (TDS), total acidity, yeast count, and organoleptic properties. The materials used were dried butterfly pea flowers dissolved in mineral water (extract) and ingredients for producing kefir water. The experiment was conducted using a Completely Randomized Design (CRD) with extract concentrations of 0%, 0.5%, 1.0%, and 1.5% (v/v), each repeated five times. Data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) for the parameters of total dissolved solids, acidity, and yeast count. Organoleptic tests were analyzed using the non-parametric Kruskal-Wallis test, and if significant differences were found, they were followed by the Mann-Whitney test. The results of the study showed that the addition of butterfly pea flower extract at different concentration variations significantly affected (p<0.05) total dissolved solids, total acidity, and total yeast, with average values of total dissolved solids ranging from 10.90 to 10.40°Brix, total acidity from 0.05 to 0.21%, and total yeast of 1.60×10⁶ CFU/ml to 1.30×10⁶ CFU/ml. However, it did not affect taste, aroma, and texture, although color showed significant differences (p<0.05). Organoleptic test results yielded taste scores of 2.72 - 2.84, color scores of 1.44 - 4.88, aroma scores of 2.36 - 2.92, and texture scores of 2.04 - 2.36. However, the addition of butterfly pea flower extract at varying concentrations tended to reduce total soluble solids while increasing yeast count, total acidity, and enhancing color attributes in sensory evaluation.
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.
Fortified Fermentation: Improving Microbial Viability and Texture of Egghurt Using Skim Milk Powder Aziz, Fariz Nurmita; Pascual, Evangeline; Rizqiati, Heni
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29998

Abstract

This study aimed to evaluate the effect of skim milk powder incorporation on the microbiological, physicochemical, and sensory characteristics of egghurt, a fermented egg-based product. The experiment was conducted using varying skim milk concentrations of 0%, 5%, 10%, 15%, and 20% (w/w). Parameters analyzed included water activity (aw), pH, total lactic acid bacteria (LAB), total microbial count, and sensory attributes. Results showed that increasing skim milk concentration decreased egghurt water activity from 0.954 to 0.934 and slightly increased pH from 5.46 to 5.62, indicating higher total solids and buffering capacity. The total LAB count rose significantly from 5.92 to 7.70 log CFU/mL, while total microbial counts ranged from 8.81 to 9.40 log CFU/mL. Sensory evaluation revealed no significant differences in color, aroma, or flavor across treatments; however, texture improved significantly with skim milk addition, increasing from 2.24 to 3.24 on a 5-point scale. Incorporation of egghurt with up to 20% skim milk powder effectively enhanced its microbial viability, physicochemical stability, and textural quality, while maintaining acceptable overall sensory characteristics. The incorporation of skim milk offers a practical formulation approach to develop stable, nutritious, and consumer-acceptable egg-based fermented products with potential functional food value.
Co-Authors A. Mohamed, Tasnim Hunin Abdullah, Sabina Fairuz Jinan Adiwiratna, Paras Lintang Al-Baarri, Ahmad Ni'matullah Anang M Legowo Arganis, Lusida Mulia Arkan, Naofal Dhia Aziz, Fariz Nurmita Bambang Dwiloka Bintoro, Priyo Cece Sumantri Dewi, Novita Sintya E. Damayanthi E. I. Rianti, E. I. Edi Prayitno, Edi Hapsari, Aprilia Elok Kusumaning Hastrawirid, Rangga Wasi Hidayah Dwiyanti Juni Sumarmono Kamil, Rafli Zulfa Khusania, Mina Manurung, Jethro Rafande Miftahurrahmi, Anggun Muttaqin, Izza Wildani Nurwantoro . Pangestu, Ridho Pascual, Evangeline Prayoga, Mohammad Ihsan Yahya Ramadhanti, Dhea Luthfia Ronny Rachman Noor Safitri, Zevira Aldilata Siti Susanti, Siti Sri Mulyani Surya, Karina Rizqy Anggita Susanto, Farrel Ihza Noer Triana Setyawardani Valentinus Priyo Bintoro Wijayanti, Ana Rohana Nuranggraeni Yoyok Budi Pramono