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All Journal Animal Production : Indonesian Journal of Animal Production ANGON: Journal of Animal Science and Technology
Kusuma Widayaka
Fakultas Peternakan Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology Veterinary

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The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations Setyawardani, Triana; Sulistyowati, Mardiati; Widayaka, Kusuma; Rahardjo, Agustinus Hantoro Djoko
ANIMAL PRODUCTION Vol 19, No 3 (2017)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (824.444 KB) | DOI: 10.20884/1.jap.2017.19.3.611

Abstract

The research is conducted aiming at analyzing the physical, chemical, and sensory qualities of goat cheese with different temperatures and storage duration. The research materials are goat milk and L. plantarum TW14 and L rhamnosus TW2 isolates, and its equipments include a set of cheese production tools, colorimeter, and SEM. The variables analyzed are cheese’s physical quality (color and structure), chemical qualities (total titrated lactic acid) and sensory qualities (texture, flavor, aroma and likeness). The treatment consists of 2 factors, namely the first factor including: storage temperature (freezer and refrigerator) and the second factor: storage duration (0; 15; 30; 45 and 60 days) with 3 replicates. The obtained results indicate that storage temperature does not influence the cheese’s brightness level (L*), a* value (redness) and b* value (yellowness) and sensory qualities (texture, flavor, aroma and likeness), yet storage duration influences the cheese’s L* value (P<0.01). Storage temperature has significant influence (P<0.01) on the cheese’s lactic acid content, while storage duration has insignificant influence (P>0.05) on it. The cheese’s structure shows protein aggregate, void and lactic acid bacteria. The conclusion is that frozen-stored goat cheese still has good physical, chemical, and sensory qualities.
PENGARUH LAMA PERENDAMAN DAGING PAHA ITIK TEGAL (ANAS PLANTYRHYNCHOS JAVANICUS) PADA AIR DINGIN (5-10˚C) TERHADAP TOTAL BAKTERI DAN PH Wilangkara, Ranu; Rahardjo, Agustinus Hantoro Djoko; Widayaka, Kusuma
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (819.704 KB) | DOI: 10.20884/1.angon.2022.4.1.p26-34

Abstract

Background. This study aimed to determine the effect of soaking duck thighs at a cold temperature of 5-10˚C on total bacteria and pH. Materials and methods. The research materials used were 20 pieces of commercial duck thigh meat, water, ice cubes, NA media, aquadest, 70% alcohol, buffer solution, 0.85% NaCl. The research method was experimental using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments given were soaking duck thighs in 5-10˚C cold water, R1 for 0 minutes (a moment), R2 for 15 minutes, R3 for 30 minutes, and R4 for 45 minutes. The results of the study of total bacteria obtained an average of R1 of 6.12 x 104 cfu/g, R2 decreased by 4.39 x 104 cfu/g or 17.25%, R3 decreased by 1.24 x 104 cfu/g or 48, 8% and R4 down 2.19 x 103 cfu/g or 59.01%. The number of bacteria decreased linearly following the line equation Y = 4.74 - 0.03 X with a coefficient of determination (R2) = 62.39%. The average total bacteria obtained was 2.9 x 104 cfu/g. Results. The results of the pH study obtained an average R1 of 6.90; R2 of 7.19; R3 is 7.36 and R4 is 6.45. The average pH obtained is 6.97. Conclusion. The results of the analysis showed that the duration of soaking duck thighs in cold water of 5-10˚C had a very significant effect (P<0.01) on total bacteria and had no significant effect (P>0.05) on pH. In conclusion, soaking duck thighs at a cold temperature of 5-10˚C for up to 45 minutes can reduce the number of bacteria by 59.01% and the pH value remains constant.
Co-Authors Adhitya Jiwanggoro Agustinus Hantoro Agustinus Hantoro Djoko Rahardjo Apendi Apendi Army Permainy Bayu Adhitya Nugraha Juni Sumarmono Lely Nurul Fitriani Mardiati Sulistyowati Ning Iriyanti Oky Estrada Simanjuntak Puji Agueng Sanjaya R. Singgih Sugeng Santosa Samsu Wasito Steffy Nindia Nida Sylvia Indriani Tika Malida Septiyono Triana Setyawardani Untung Teddy Prasetyo Wilangkara, Ranu