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All Journal Jurnal Aplikasi Teknologi Pangan Formosa Journal of Applied Sciences (FJAS)
Dwi Novrina Nawangsari
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Social Sciences Other

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KADAR LAKTOSA, KEASAMAN DAN TOTAL BAHAN PADAT WHEY FERMENTASI DENGAN PENAMBAHAN JUS KACANG HIJAU Dwi Novrina Nawangsari; A M Legowo; Sri Mulyani
Jurnal Aplikasi Teknologi Pangan Vol 1, No 1 (2012): Februari 2012
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (141.713 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jus kacang hijau serta pemanfaatan whey (diversifikasi produk) yang difermentasi oleh bakteri asam laktat (BAL) Lactobacillus acidophillus, Lactobacillus bulgaricus dan Streptococcus thermophillus. Bahan yang digunakan berupa kacang hijau dan whey yang berasal dari tahu susu. Kacang hijau yang akan digunakan sebelumnya direndam selama 8 jam. Rasio antara jus kacang hijau dengan air  sebesar 1:1. Kepadatan stater yang digunakan 1,8x108sel/ml. Penelitian ini menggunakan Racangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan kemudian dianalisis dengan Sidik Ragam. Variabel yang diuji adalah kadar laktosa, keasaman dan total bahan padat. Hasil penelitian menunjukkan penambahan jus kacang hijau berpengaruh nyata (P<0,05) terhadap kadar laktosa, keasaman dan total bahan padat. Kadar laktosa 2,166%-2,378%, keasaman 0,408%-0,831%, dan total bahan padat 11,969%-14,031%. Penambahan jus kacang hijau yang terbaik dalam minuman probiotik sebanyak 30% pada proses karena efektif menurunkan kadar laktosa, meningkatkan keasaman dan menaikkan total bahan padat.
The Reproductive Performance of Local Sheep Following Induced Superovulation With Cattle Hypophisa Extracts Dwi Mei Hanifah; Suci Andanawari; Haris Tri Wibowo; Rosa Zulfikhar; Dwi Novrina Nawangsari; Sunardi, Sunardi; Dewi Pranatasari; Hendro Sukoco; Annisa Putri Cahyani
Formosa Journal of Applied Sciences Vol. 2 No. 12 (2023): December 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v2i12.7204

Abstract

The aim of this study was to determine the effect of pituitary extract on estrous characteristics and the percentage of pregnancy in sheep. This study used a sample of 18 individuals. This study used 3 treatments 6 replications. The treatment used was the control treatment by giving 1 ml of PGF2α. Treatment 1 is by administering 1 ml of PGF2α, 1;0.5;0.25 ml of pituitary extract and 1 ml of PGF2α. Treatment 2 is by administering 1 ml of PGF2α, 2;1;0.5 ml of pituitary extract and 1 ml of PGF2α. The results showed that there was a very significant difference in the use of pituitary extract, this could affect the onset of estrus 0.00 (P<0.01), and there was also a significant difference (P<0.05) in the intensity of estrus.
Co-Authors A M Legowo Annisa Putri Cahyani Dewi Pranatasari Dwi Mei Hanifah Haris Tri Wibowo Hendri Hermawan Adinugraha Rosa Zulfikhar Suci Andanawari Sukoco, Hendro Sunardi Sunardi