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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
E. Taufik
Balai Penelitian Tanaman Obat dan Aromatik Jalan Tentara Pelajar No.3, Bogor 16111
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Kajian Kualitas Produk Susu Pasteurisasi Hasil Penerapan Rantai Pendingin Wulandari, Z.; Taufik, E.; Syarif, M.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 3 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.5.3.94-100

Abstract

The production chain of fresh milk pasteurized milk with different quality of cold chain has an influence on physicochemical and microbiological quality. The objective of this study is to assessment the quality of pasteurized milk products as results of applying the cold chain. The research was conducted on pasteurized milk production chain from farm to consumer consisting of dairy farms of Cibungbulang Livestock Business Area (KUNAK), milk processing unit of SUA Fapet, and street food outlet. Analysis of the quality of fresh milk and pasteurized milk include physicochemical analyzes such as pH, density, fat, protein, dry matter, and nonfat dry matter as well as microbiological quality analyzes such as Total Plate Count, Escherichia coli, and Staphylococcus aureus. It can be concluded that physicochemical qualities include pH, specific gravity, fat, protein, dry matter, and nonfat dry matter and microbiological quality including Total Plate Count, Escheriachia coli and Staphylococcus aureus influenced by production chains with different cold chain quality (P <0.05) .
Pengaruh Pemberian Sosis Fermentasi terhadap Pertumbuhan Tikus Percobaan Ernaningsih, D.; Arief, I. I.; Taufik, E.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Dietary changes can increase the risk of degenerative diseases. The risk can be reduced by consuming healthy food, food that not only meets the needs of nutrition but also provide health benefits. Food that has both of these functions is called a functional food. Components that can be added into the food in order to have functional value is probiotic bacteria. Lactobacillus plantarum IIA-2C12 that isolated from local beef at Bogor was added in the process of  meat processing into fermented sausage and than tasted by in vivo. The aims of this study was to examine the influence of the probiotic fermented sausage using L. plantarum IIA2C12 as probiotica cultures on growth status of rats. This research was conducted in two stages, first bacterial starter culture refreshment and sausage making; second testing in rats (in vivo). The initial population of L.plantarum IIA-2C12 was 9. 27 log cfu mL  and after processing into fermented sausage bacteria became 8. 67 log cfu/g so that sausage could be categorized as a probiotic food. Feeding fermented sausages and sausages for 10 days had no significant effect (P>0.05) body and organ weights of rats. While the fermented sausage had highest feed convertion ratio than kasin and nonfermented sausage.
Formulasi Yoghurt Probiotik Karbonasi dan Potensi Sifat Fungsionalnya Burton, E.; Arief, I. I.; Taufik, E.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

It is well known that yoghurt is one of the fermented milk products. The addition of carbondioxide into yoghurt is an inovation for development of new product. The purpose of this researchs was to formulate and produce carbonated probiotic yoghurt also evaluate its functional properties. This research was divided into three step including formulation, evaluation of carbonated probiotic yoghurt during 18 days of refrigerated storage, and evaluation two best formulation for viability of BAL on gastric’s pH and the bile salt’s. The results showed that the addition of carbondioxide had no affect significantly on pH, total acid and the viabilities of lactic acid bacteria (LAB) during storage. On hedonic test, it affected significantly on smell, viscosity, and general appearance. Based on the results of organoleptic tests and performance during storage, formulas I and II were selected as two best formulas. On testing of two best formulas on resistance to acid condition, LAB from both formula’s were able to survive in the population about 8 log 10  cfu/mL. On testing resistance to bile salt, LAB from both formula’s were decreasing up to 5.5 log 10  cfu/mL. The loss occurred, the two formulas can still be considered as probiotic fermented milk.
Kajian Potensi Whey Yoghurt sebagai Bahan Alami Pencegah Jerawat Rahman, A.; Taufik, E.; Purwantiningasih, S.; Purwanto, B. P.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 2 No. 1 (2014): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Cheese processing always produce a liquid by product, called as whey. Whey contains 50% of milk nutrients, but currently in Indonesia whey is not used optimally. Whey contained some lactose, and can be used as fermented media. This study used cheese whey as a fermented media for Streptococcus thermopillus (StRRM01) and Lactobacillus bulgaricus (Lb-RRM01) called as Whey Yogurt (WY). WY compared to fresh whey (control) on this study for skin care, include of acne treatment. Data were analyzed by T-test on SPSS statictical program. The research showed that WY inhibited the growth of bacteria Propionibacterim acnes 4.35 mm, while there was no inhibition on control (P <0.05). Fermentation process increased the antioxidant activity for 27.7%. WY had the good potential for the acne treatment. This study showed that whey had a value-added,furthermore in the future might be used to develop into a natural ingredient cosmetics for skin care.
Chemical , Physical and Microbiological Characteristics of Etawa Crossbred Goat Milk In Bogor Ratya, N.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 1 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Goat milk quality is an important aspect for consumers. Information about the quality of local goat milk, such as Etawa crosbreed, is still rare. Therefore it is necessary to investigate this information especially in Bogor area. The aim of this research was to analyze chemical, physical and microbiological quality of etawa crossbred goat milk in Bogor. Milk samples were collected from three dairy goat farms in Bogor. Data were analyzed by using Krusskal Wallis one way ANOVA and Mann-Whitney U tests. The observed variables werecontents of fat, solid non fat (SNF), protein, lactose, milk’s density, pH, number of coliform and total plate count (TPC). The results showed that there were significant differences in density value and coliform number among milks of three farms. The quality of etawa crossbred goat milk includes fat, protein, lactose contents, pH, total microbes of three farms in Bogor was categorized in premium quality according to Thai Agriculture Standard (TAS) No 6006-2008. SNF values of the three farms, milk density value at farm two and pH value at farm three were catogorized under the standard set by TAS No 6006 (2008).
Physical and Chemical Characteristics of Etawa Crossbred Goat Colostrum in Bogor Fadliah, M.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 1 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Goat milk colostrum possess nutritional compounds essential for health, so that its quality needs to be considered by producers and consumers in order to be utilized safely and healthy. However, the information about Etawa crossbred goat colostrum quality especially in Bogor is limited. The aims of this study were to determine the physical and chemical qualities of Etawa crossbred goat colostrum in Bogor. Colostrum samples were taken from two different dairy goat farms namely Bangun Karso Farm, Cijeruk, Bogor (P1) and Yulianto Farm, Cibeteung Udik, Bogor (P2). Fat, protein and lactose contents, solid non fat (SNF), freezing point, pH and aw values were analyzed by different test of Mann-Whitney U test through SPSS statistics program. The results showed that there were significant differences (P <0.05) in fat, protein and lactose contents, SNF, freezing point, pH value and aw of colostrum between two farms. Based on the exiting data on the composition of dairy goat colostrum, fat, protein and lactose contents, SNF, pH value and aw of Etawa crossbred goat colostrum from bogor were in the range of these data.
Viabilitas Mikrokapsul Biji Kefir Selama Penyimpanan Suhu Ruang Kondong, D. J.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 2 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

The process of encapsulation has done by various techniques such as the exstrusion, emulsion, spray dry, frezee dry and otherwise. The aimed of this study was to analysed the kefir grain microcapsule and its viability during storage in room temperature. The exstrusion technique was used to reach the optimum of biopolymer suspension and the percentage of kefir grains. Spray dry technique was used to produced kefir grains microcapsule before storaged in room temperature during 0, 15 and 30 days. The data were analyzed by using one-way analysis of variance (ANOVA) then followed by LSM and Duncan multiple range test. The analysis results showed that the exstrusion technique has been obtained the biopolymer suspension of sodium-alginate very significantly influence (P<0,01) to the yield and affected significantly (P<0,05) to the size, then the figure from microscope showed that shape of the beads were different. The results showed that the sodium-alginate was able to protect the microorganism cell by spray dry technique and so did the viability during storage in room temperature.
Karakteristik Yoghurt Probiotik Rosella Berbahan Baku Susu Kambing dan Susu Sapi Selama Penyimpanan Suhu Ruang Rachman, A.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 6 No. 2 (2018): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Yogurt is a milk-based fermented products using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, as the starters, or any compatible lactic acid bacteria (LAB). Recently, probiotic yoghurt has been developed by adding LAB displaying probiotic properties, such as Lactobacillus acidophilus, L. casei, and Bifidobacterium. Yoghurt has also been developed with the addition of some natural ingredients, including rosella (Hibiscus sabdariffa L), which was known to exhibit antioxidant and antibacteria activities. Accordingly, the addition of rosella extract into yoghurt could increase human’s health. This research aims to investigate the characteristics of probiotic yogurt with the addition of 1% rosella extract on different storage period at room temperature with the use of goat’s milk and cow’s milk as ingredients. The results showed that there were no interaction between type of yoghurt (goat’s milk and cow’s milk) and storage duration (0, 4, 8, 12, 16, and 20 hours) at room temperature (29–30 oC) to all of  tested variables.  Different types of yogurt significantly affected (P>0.05) pH and highly significantly affected (P>0.01) on viscocity, water activity, and total lactic acid. Different storage duration highly significantly affected (P>0.01) on total lactic acid, pH, and total LAB. Tambahkan satu kalimat yang menyimpulkan hasil organoleptik kemudian ditutup dengan kalimat : In overall, the products remain to be under acceptable standar to be consumed during 20 hour storage at room temperature.
Karakteristik Yoghurt Probiotik dengan Penambahan Ekstrak Bunga Rosella (Hibiscus sabdariffa L) Selama Penyimpanan Suhu Dingin Meilanie, R. T.; Arief, I. I.; Taufik, E.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 6 No. 1 (2018): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Yoghurt usually made by using two types of lactic acid bacteria (LAB) is Lactobacillus bulgaricus and Streptococcus thermophilus as starters, but the bacteria are not survive in very high acid condition. In order to develop probiotics yoghurt, the addition of lactic acid bacteria (LAB) with probiotic characteristics such as Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium is needed. Roselle flower (Hibiscus sabdariffa L) is rich in antioxidants. The addition of roselle flower extract in yoghurt is expected to improve human health. This study aims to study the effect of cold storage (2-4°C) on physical, chemical, microbiological and organoleptical characteristics of probiotic yoghurt with addition of roselle flower extract. Factorial randomized block design was used in this research. Tukey test was used as multiple range test. The results showed that there were significant interactions (P<0.05) between the types of yoghurt and time of storage to the pH value. The lowest pH value was yielded by the probiotic yoghurt with the addition of roselle flower extract. The different yoghurt types and storage time have significant effect on viscosity, total lactic acid bacteria (LAB), total titratable acidity, color and flavor.
Analisis Residu Antibiotik Serta Kualitas Daging dan Hati Ayam Broiler Di Kabupaten Pidie Jaya Provinsi Aceh Masrianto; Arief, I. I.; Taufik, E.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 7 No. 3 (2019): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.7.3.102-110

Abstract

Chicken is one of the sources of animal protein which is widely consumed in Indonesia. The quality and safety of chicken meat for human health need to be considered. This chicken meat should be free from antibiotic residues. This study was aimed to determine antibiotic residues and qualty of meat and liver of chicken. The study used a total sample of 156 including 52 breast meat, 52 thigh and 52 liver obtained from 5 groups of chicken breeders in 5 sub districts of Pidie Jaya district (Meureudu,Ulee Gle, Bandar Baru, Trienggadeng and Meurah Dua). The pH average from tested chicken was found to be between 5.8 and 5.9. Cooking loss was found to be ranged from 33.28% to 39.42%. Antibiotic residues were tested by bioassay method. The Results showed that antibiotic residues were not detected in meat and liver except peniciline residues wich were found in breast meat, thigh and liver of chicken from Trienggadeng sub district.
Co-Authors A. Rahman Andrijono Andrijono Anton Arief, I. I. B. P. Purwanto Burton, E. D. Ernaningsih Fadliah, M. Kondong, D. J. M. Hartati M. Syarif Masrianto Meilanie, R. T. Purwantiningasih, S. R. Kodaria Rachman, A. Ratya, N. Wulandari, Z.