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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Indonesian Tourism and Development Studies Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Teknologi Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Agripet
Manik Eirry Sawitri
Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Environmental Science Materials Science & Nanotechnology Physics Social Sciences Other

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Journal : Jurnal Agripet

 1 
Study of Synbiotic Yoghurt Fortification with Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) and Stevia Against Emulsion Properties and Color Tama Mayna Kusuma Ningrum; Manik Eirry Sawitri; Abdul Manab
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.v22i1.23111

Abstract

ABSTRACT. The research aimed to study the emulsion properties of the fortified synbiotic yoghurt fortification red dragon fruit peel extract (Hylocereus polyrhizus) and stevia as sweeteners. The research material is probiotic yoghurt, synbiotic fortified with red dragon fruit skin extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 0.5% stevia to synbiotic. The research method was an experimental completely randomized design with treatment T1 = probiotic yoghurt, T2 = synbiotic yoghurt fortified red dragon fruit (Hylocereus polyrhizus) peel extract 20% and T3 = T2 + 0.5% stevia, with 3 replications (v/v). . The variables observed were emulsion activity, emulsion stability, turbidity, whiteness index (WI) and yellowness index (YI). The results showed that fortification of evaporated red dragon fruit peel extract (Hylocereus polyrhizus) and stevia sweetener gave a significant difference (P0.05) to the average emulsion activity, a very significant difference to the average of whiteness index and yellowish index (P0.01) and did not give a significant difference (P0.05) on the average of emulsion stability and turbidity of synbiotic yoghurt. It was concluded that 20% fortification of red dragon fruit skin (Hylocereus polyrhizus) and 0.5% stevia sweetener could improve the emulsion properties of synbiotic yoghurt.(Kajian yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) dan stevia terhadap sifat emulsi dan warna)ABSTRAK. Tujuan penelitian adalah mempelajari profil emulsi dan warna yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) dan bahan pemanis stevia. Materi penelitian adalah yoghurt probiotik, sinbiotik yang difortifikasi dengan ekstrak kulit buah naga merah (Hylocereus polyrhizus) 20 % yang dibuat dari susu skim 10% dan starter yoghurt yang mengandung Lactobacillus bulgaricus dan Streptococcus thermophilus (1:1), serta penambahan stevia 0,5% pada yoghurt sinbiotik. Metode penelitian adalah percobaan dengan Rancangan Acak Lengkap dengan perlakuan T1= yoghurt probiotik, T2= yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) 20% dan T3 = T2 + 0,5% stevia, dengan 3 ulangan (v/v). Variabel yang diamati diantaranya aktivitas emulsi, stabilitas emulsi, turbiditas, serta warna ditinjau dari indeks keputihan (WI) dan indeks kekuningan (YI). Hasil penelitian menunjukkan bahwa fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) evaporasi dan bahan pemanis stevia memberikan perbedaan yang nyata (P0,05) terhadap rata-rata aktivitas emulsi, perbedaan yang sangat nyata terhadap rata-rata indeks keputihan dan indeks kekuningan (P0,01) dan tidak memberikan perbedaan nyata (P0,05) terhadap rata-rata stabilitas emulsi dan turbiditas yoghurt sinbiotik. Disimpulkan bahwa fortifikasi kulit buah naga merah (Hylocereus polyrhizus) 20% dan bahan pemanis stevia 0,5% dapat memperbaiki sifat emulsi yoghurt sinbiotik.
Pengaruh Waktu Penyimpanan Seasoning Whey Kefir terhadap Kualitas Fisik, Kimia dan Mikrobiologis Meilan Archadiya; Lilik Eka Radiati; Manik Eirry Sawitri
Jurnal Agripet Vol 21, No 1 (2021): Volume 21, No. 1, April 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v21i1.19406

Abstract

ABSTRAK. Mutu produk seasoning whey kefir sangat dipengaruhi oleh kualitas bahan baku, proses pengolahan, proses fermentasi dan waktu penyimpanan. Perubahan nilai gizi dapat terjadi karena proses penyimpanan yang akan mempercepat kerusakan terhadap produk seasoning whey kefir. Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Metode penelitian yang digunakan adalah eksperimen laboratorium dengan pola Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 6 ulangan. Perlakuan yang dicobakan yaitu waktu penyimpanan 0 hari (P0), 7 hari (P1), 14 hari (P2), 21 hari (P3) dan 28 hari (P4). Analisis data menggunakan Analysis of Variance (ANOVA). Hasil analisis menunjukkan bahwa perlakuan waktu penyimpanan memberikan perbedaan yang sangat nyata (P0,01) terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Disimpulkan bahwa penggunaan seasoning whey kefir dapat bertahan dan layak untuk dikonsumsi selama 14 hari penyimpanan pada suhu refrigerator (0-4C) dengan nilai total asam laktat 1,12%, pH 4,30, kadar protein 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml dan Angka Kapang Khamir (AKK) 2,92 log cfu/ml. (The effect of storage period on the physical, chemical and microbiological qualities) ABSTRACT. Seasoning whey kefir quality is strongly in fluenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to prolonge storage which will accelerate deterioration of seasoning whey kefir. This study aims to determine the effect of storage period on total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The research method used was a laboratory experiment with a Completely Randomized Design (CRD) consisting of 5 treatment and 6 replications. The treatment tested was storage period 0 days (P0), 7 days (P1), 14 days (P2), 21 days (P3) and 28 days (P4) on whey kefir seasoning. The data were analyzed using Analysis of Variance (ANOVA). The result showed that as the storage period gave a very significant difference (P0.01) to total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The use of whey kefir seasoning can last and are suitable for consumption during a period of 7-14 days of storage at refrigerator temperature (0-4C) with the total value of lactic acid 1,12%, pH 4,30, protein content 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml, mold and yeast 2,92 log cfu/ml.
Co-Authors Abdul Manab Abdul Manab Agus Susilo Archadiya, Meilan Aulanni'am Aulanni'am Dedes Amertaningtyas Dwi Cahyono Dwi Setiawan Dyah Kinasih Wuragil Hariati, Anik Martinah Heru Prasetyo K Ghozi Khothibul Umam Al Awwaly Khotibul Umam Al Awaly Lilik Eka Radiati Luchman Hakim Masdiana Ch Padaga Masdiana Ch. Padaga Masdiana Ch. Padaga Masdiana Ch. Padiaga Masdiana Chendrakasih Padaga Nanda Nabilah Prasasti, Finna Premy Puspitawati Rahayu Ria Dewi Andriani Rista Nur Diningtyas Saleha, Rischa Amalia Sasangka Prasetyawan Siti Khoirul Zanah Tama Mayna Kusuma Ningrum Theresia Wahyu Lebdo Palupi Tita Swastikaningrum Tri Eko Susilorini Umi Wisaptiningsih Vindhya Tri Widayanti, Vindhya Tri Yunita, Citra Nurma