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All Journal Jurnal Ilmu Ternak Jurnal Sumberdaya Alam dan Lingkungan AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Media Kontak Tani Ternak International Journal Of Science, Technology & Management (IJSTM) Jurnal Keperawatan GSH Jurnal Teknologi Hasil Peternakan Madani: Multidisciplinary Scientific Journal Jurnal Keperawatan GSH
Lilis Suryaningsih
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Purification and Characterization of Rennin Like Protease from Enterococcus faecium 1.15 Isolated from Indonesia Fermented Bakasam Putranto, Wendry; Suryaningsih, Lilis; Zaenal, Apon; Mamangkey, Jendri
International Journal of Science, Technology & Management Vol. 4 No. 4 (2023): July 2023
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v4i4.900

Abstract

The protease enzyme produced by Lactic Acid Bacteria (LAB) with characteristics similar to rennin is called Rennin Like Protease (RLP). The purpose of the study was to obtain information on the biochemical characteristics of RLP produced by Enterococcus faecium 1.15 as a basis for the utilization of the enzyme. The first stage of the study was observation of the growth curves and the potential of the isolates to produce RLP, biochemical characterization. Rennin Like Protease (RLP) produced by Enterococcus faecium 1.15 which has been purified using Sephadex G-50 has a molecular weight of 42 kDa with biochemical characters, with an optimum temperature of 40 ℃ and pH of 4.5. The comparison between MCA/PA with a value of 3.74 which is close to the MCA value of Calf Rennet is 1.
Pengaruh Penambahan Jenis Tepung Yang Berbeda Pada Burger Sapi Terhadap Sifat Fisik, Kimia Dan Organoleptik Suryaningsih, Lilis; Gumilar, Jajang; Putranto, Wendry Setiyadi; Pratama, Andry; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.54000

Abstract

Beef Buger is processed chopped meat made in a flat round shape, cooked by steaming. In the process, making beef burgers uses filler and seasonings to add flavor. Using different types of flour as filler can affect the beef burger produced. This research aims to compare different types of flour in beef burgers regarding their physical, chemical and organoleptic properties. This research was carried out using an experimental method using a Completely Randomized Design (CRD) consisting of 3 treatments consisting of T1 = Mocaf Flour, T2 = Tapioca Flour and T3 = Cornstarch with 6 replications, so that 18 experimental units were obtained. The data was processed using test of variance and Duncan's advanced test, while the organoleptic test data was processed using the Kruskal-Wallis and Mann-Whitney advanced tests. The results showed that the use of 10% different types of flour in beef burgers showed significantly different results in all treatments (P<0.05) except for tenderness, and the organoleptic assessment using the best flour as a filler for beef burgers was mocaf flour.
Pengaruh Marinasi Berbagai Konsentrasi Sari Jeruk Nipis (Citrus aurantifolia) terhadap Sifat Fisik (pH, Keempukan, Daya Ikat Air, dan Susut Masak) Daging Kerbau Beku Yasmin, Adinda Putri; Pratama, Andry; Suryaningsih, Lilis
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.45282

Abstract

Marination is the process of soaking meat in the marinade to increase meat retention, improve flavour, increase fatness, juiceness, and water hold capacity, decrease cooking loss, and extend meat tenderness. In the process of marinating, lime that contained citric acid help to break down proteins so that the meat became more tender. This study aims to determine the effect of marinating various concentrations of lime juice (Citrus aurantifolia) on the physical properties (pH, tenderness, water holding capacity, and cooking loss) of frozen buffalo meat and determined which lime juice (Citrus aurantifolia) concentration that can produce better physical properties of frozen buffalo meat. The study had experimentally based on the Complete Randomized Design (CRD) with 5 lime juice concentration, namely P0 (0%), P1 (10%), P2 (20%), P3 (30%), and P4 (40%), with a repeat of 4 times. The data obtained were analyzed by Analysis of Variance (ANOVA) and if there was a significance difference Duncan’s further test is carried out. The results showed that marination using the various concentrations of lime juice has affected on the pH and tenderness of buffalo meat, but the water holding capacity and cooking loss were not affected. The result showed that the used of concentration 20% can provide better quality of physical properties of frozen buffalo meat with pH content 5,3 and 51,05 mm/g/10s tenderness content.
Pengaruh Lama Penjemuran terhadap Kualitas Mikrobiologis (Total BAL, Yeast, Antimikroba) dan pH pada Urutan Daging Ayam Humaira, Nabila Ghassani; Suryaningsih, Lilis; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Urutan is one of the traditional Balinese fermented products made from pork meat and fat processed traditionally in Bali. The utilization of pork in urutan able to be substituted with chicken meat, as chicken meat is highly preferred by the Indonesian population by considering it’s halal status and high consumption of broiler chicken meat. However, the optimal drying duration of urutan are still unknown. This study aimed to determine the effect of the duration of drying on the microbiological quality (total lactic acid bacteria, yeast antimicrobial) and pH of urutan products. This research was conducted using an experimental method using a completely randomized design (CRD) with 4 treatments and 5 repetitions consisting of P0 (D-0), P1 (D-2), P2 (D-4), and P3 (D-6). The research data were analyzed using variance followed by an orthogonal polynomial test. The results showed that the drying duration of urutan for 6 days showed a different total lactic acid bacteria by following the cubic regression pattern in the equation y = -0.055x3 + 0.4339x2 - 0.584x + 6.1144; different total yeast with a cubic regression pattern in the equation y = 0.0041x3 - 0.0457x2 + 0.2037x + 3.5355; different antimicrobial (Listeria monocytogenes) with a cubic regression pattern in the equation persamaan y = -0.0613x3 - 1.232x2 + 5.2273x + 11.264 and  (Salmonella thipymurium) y = 0.004x3 - 0.2288x2 + 0.2625x + 11.84; and a different pH by following the cubic regression pattern in the equation y = -0.0035x3 + 0.0632x2 - 0.4043x + 5.378. The optimal drying duration of urutan was up to the 4th day, which significantly affects the microbiological quality (total LAB, yeast¸antimicrobial) and pH.
Pengaruh Lama Penjemuran terhadap Kadar Air, Penyusutan, Keempukan, dan Akseptabilitas pada Urutan Daging Domba Pramudya, Calvin Gilang; Suryaningsih, Lilis; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12786769

Abstract

 Urutan is one of Bali's traditional fermented sausage products made from meat and pork fat mixed with Balinese spices, then stuffed into pig intestine casings. Drying is one of the stages in making urutan products which aims to make spontaneous fermentation. This study aimed to determine the effect of drying time and the best drying time on water content, shrinkage, tenderness, and acceptability of lamb meat urutan. This research was conducted experimentally using a Completely Randomized Design (CRD) with 3 treatments (P1 = 2 days drying time, P2 = 4 days drying time, P3 = 6 days drying time) and 6 repetitions. Data on water content, shrinkage, tenderness were analyzed using the variance test and Duncan's further test while the acceptability data were tested using Kruskal-Wallis and Mann-Whitney further test. The results showed that the effect of drying time on the order of lamb meat showed a significant effect on water content, shrinkage, tenderness and acceptability to taste. Duration of drying 2 days is the best treatment to be used in lamb meat urutan with a water content of 49,13%; shrinkage of 14,45%; tenderness of 56,18 mm/gram/second; and favored by panelists.
Pengaruh Ekstrak Bawang Putih (Allium sativum) pada Marinasi Daging Ayam Kampung terhadap pH, Total Bakteri, Daya Hambat, dan Awal Kebusukan Ningrum, Zahrani Kusuma; Suryaningsih, Lilis; Gumila, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 4 (2025): May
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.15533278

Abstract

Native chicken is a commodity that is suitable for cultivation by the Indonesian people as a cheap and easy to obtain source of animal protein. Garlic (Allium sativum L.) as a marinade that contains antibacterial compounds that are able to suppress the growth of bacteria in meat. This study aims to determine the effect and best concentration of using garlic extract (Allium sativum L.) on pH, total bacteria, bacterial inhibition, and the beginning of decay of native chicken meat. This research method uses an experimental using a Complete Random Design (RAL) with 5 treatments (P0=0%, P1=10%, P2=20%, P3=30%, P4=40%) and 4 replicas. The use of garlic extract in the marinade of native chicken meat has an effect on pH and bacterial inhibition but has no effect on total bacteria and the onset of decay. The concentration of 20% (P2) of garlic extract gave the best results in the marinade of native chicken meat because it produced a pH value of 5.60, a total number of bacteria 7.29 x 106 cfu/g, an inhibition zone in Escherichia coli of 3,625, an inhibition zone in Staphylococcus aureus 2,750, and an initial decay time of 392 minutes.
Pengaruh Konsentrasi Ekstrak Daun Salam (Syzygium polyanthum) Pada Marinasi Daging Bebek Terhadap Daya Ikat Air, Susut Masak, Keempukan dan Organoleptik Novalina, Icah; Suryaningsih, Lilis; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 5 (2025): Volume 3, Nomor 5, June 2025
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.15534168

Abstract

Duck meat has a lower physical quality because the texture of the meat is tough and smells fishy, a method that can improve the quality of duck meat is needed. One of the meat preservation methods is marination using natural ingredients such as bay leaves. This study aims to determine the effect and best concentration of bay leaf extract (Syzygium polyanthum) on water binding capacity, cooking shrinkage, tenderness and organoleptic of duck meat. This study used a completely randomized design with 5 treatments of extract concentration (P0=0%, P1=5%, P2=10%, P3=15% and P4=20%) and 4 replications. If the treatment is significantly different, it is continued with the Duncan multiple range test. Organoleptic parameters, using Kruskal-Wallis non-parametric statistical test with Mann-Whitney further test. The results showed that marination using bay leaf extract had a significant effect on tenderness and organoleptic values, but had no significant effect on water binding capacity and cooking shrinkage. The use of bay leaf extract with 10% concentration produced the best marination with DIA 46.33%, cooking shrinkage 36.67%, tenderness 2.34kgf and organoleptic color 3.75 (like), aroma 4.00 (like), flavor 3.80 (like) and total acceptance 4.15 (suka).
Penyuluhan dan Pelatihan Pembuatan Keju Mozarella Yang Terintegrasi Dengan KKN (Kuliah Kerja Nyata) Mahasiswa Putranto, Wendry Setiyadi; Suryaningsih, Lilis; Suradi, Kusmajadi; Pratama, Andry
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 6 No 2 (2022): Mei
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v6i2.4701

Abstract

Keju Mozarella merupakan salah satu produk olahan susu yang cukup populer di masyarakat. Sebagian besar masyarakat hanya sebagai membeli produk tersebut dengan harga yang cukup mahal.  Belum banyak yang mengetahui bagaimana cara membuat produk keju tersebut, sehingga sangat diperlukan kegiatan penyuluhan dan pelatihan untuk meningkatkan keterampilan masyarakat dalam membuat Keju Mozarella tersebut. Pelatihan dilakukan pada Ibu-Ibu PKK di Desa Cileles Kecamatan Jatinangor. Kegiatan pelatihan meliputi pre-test, pemberian materi, praktek pemebuatan Keju Mozarella dan post-test. Peserta sangat antusias dalam mengikuti kegiatan pelatihan dan memberikan respon positif terhadap kegiatan tersebut. Kegiatan pelatihan dan penyuluhan dapat meningkatkan pengetahuan dan keterampilannya dalam mengolah susu segar menjadi Keju Mozarella. Pada saat pre test jawaban benar mencapai 25,26  persen meningkat menjadi 93,51 persen pada post test.  
Co-Authors Alexander Tunggul Sutanhaji Aminuddin Parakkasi Andry Pratama Andry Pratama Andry Pratama, Andry Balqis Bararah Denna Surahman Putra Denny Suryanto Sutardjo Eka Wulandari Erdy Anugrah Pura Fri Setia, Dandin Gumila, Jajang Hartati Chairunnisa Hendronoto AW. Lengkey Humaira, Nabila Ghassani Jajang Gumilar Jendri Mamangkey Kristiana Puji Purwandari Kusmajadi Suradi Nina Mardiana (F01108057) Ningrum, Zahrani Kusuma Nonong Runtini Novalina, Icah Pramudya, Calvin Gilang Purwandari, Kristiana Puji Putranto, Wendry Rikma Suantika Roostita L Balia Rudy Priyanto Ruslan Wirosoedarmo Utama, Dicky Tri Wendry S. Putranto Wendry Setiadi Putranto Wendry Setiyadi Putranto Yasmin, Adinda Putri Zaenal, Apon Zulham Sunayardi