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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Musamus Journal of Livestock Science Jurnal Teknologi Hasil Peternakan Animal Production
Zakiah Wulandari
Bogor Agricultural University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Veterinary Other

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Raw and pasteurized milk quality of D-farm milk processing unit at Faculty of Animal Science, IPB University Arief, Irma Isnafia; Wulandari, Zakiah; Soenarno, M. Sriduresta; Murtini, Devi
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 30, No 2 (2020): August 2020
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2020.030.02.01

Abstract

The Faculty of Animal Science, IPB University, produces pasteurized milk daily under the D-farm milk processing unit. In order to maintain the product quality, as well as its safety, the fresh milk as raw the main material and the produced pasteurized milk quality is tested periodically. The aim of this research is to evaluate the quality of fresh and pasteurized milk produced by the D-farm milk processing unit. The tested fresh milk was originated from two different farms, while the tested pasteurized milk was made by using pasteurizer machine and double-wall pan heating. The tests were carried out by using a lactoscan milk analyzer. The results showed that the fresh milk used by the D-farm milk processing unit had good milk quality, even though still below the SNI standard, while the produced pasteurized milk has met the SNI standard. In addition, the pasteurization by using pasteurizer produced better pasteurized milk quality compared to the traditional pasteurization by using double-wall pan heating.
Purification of Egg White Lysozyme from Indonesian Kampung Chicken and Ducks Zakiah Wulandari; Dedi Fardiaz; Cahyo Budiman; Tuti Suryati; Dian Herawati
Media Peternakan Vol. 38 No. 1 (2015): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (829.373 KB) | DOI: 10.5398/medpet.2015.38.1.18

Abstract

Egg white lysozyme (EWL) has considerably a wide functional protein exhibiting antibacterial activity mainly against Gram-positive bacteria. The EWL is widely applied in food industry and is considerably safe. Despite its high potency, EWL of Indonesian poultry has never been studied and exploited. This study was aimed to purify EWL from two Indonesian poultry: kampung chicken and Cihateup duck, and compared to egg of commercial laying hens. The eggs in this study were obtained from field laboratory of Faculty of Animal Science, Bogor Agricultural University (IPB) and classified in AA quality based on the interior quality. First attempt to purify the EWL was performed by using ethanol precipitation yielding purified EWL which was still contaminated by other proteins, hence designated as partially purified EWL. Final concentrations of partially purified EWL of kampung chicken, commercial laying hens, and Cihateup duck were about 5800, 5400, and 5500 μg/mL, respectively. To confirm whether the use of ethanol in the purification affecting EWL antibacterial activities, the activities were examined against Staphylococcus aureus. It demonstrated that the partially purified EWL exhibited ability to inhibit S. aureus at 6 and 26 h suggesting that the method was feasible as it did not interfere EWL antibacterial activities. Yet, based on SDS-Page, purity was the issue in ethanol precipitation method. Further attempt using ion exchange chromatography at pH 10 successfully purified lysozyme as indicated by a single band corresponding to lysozyme size (~14 kD) free from bands of other proteins. Altogether, a single step of ion exchange chromatography is sufficient and promising to isolate EWL from Indonesian poultry for various industrial purposes.Key words: Indonesian poultry, lysozyme, egg, kampung chicken, Cihateup duck
Physicochemical Analysis On Extrudates Made From By-Products Of Rice Milling Industry (Broken Rice And Bran) Joko Hermanianto; Rizal Syarief; Zakiah Wulandari
Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33oC, 29-33oC, 34-39oC, and 121-142oC)., feeder speed of 16- 17 rpm speed of knife of 425-713 rpm and ten formulations of corn, broken rice and bran. The physichochemical characteristics of the products were examined. Ash content, protein content and lipid content increased by increasing the percentage of the bran in formulation. Degree of gelatinization (DG). Expansion of extrudates (EE), Stickiness, Water solubility and absorbition indexes (WSI and WAI), colour of extrudates product (L and b ) decreased with increase in bran concentration.
ISOLASI LISOZIM ALBUMIN TELUR AYAM RAS DENGAN METODE KROMATOGRAFI PENUKAR ION Zakiah Wulandari; Dedi Fardiaz; Maggy Thenawijaya; Nancy Dewi Yuliana; Cahyo Budiman
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.654 KB) | DOI: 10.6066/jtip.2018.29.2.155

Abstract

Lysozyme is one of the proteins found in hen egg albumin. Besides known as antimicrobial agents, lysozyme hydrolysis products can also function as antioxidants and as angiotensin converting enzyme (ACE) inhibitors. The lysozyme is also known to have lysine and arginine that can give a sweet taste. The research aimed to isolate lysozyme from commercial laying hen eggs. The isolation and purification of the eggs lysozyme was done by preparative and analytical separation technique using cation exchange resins.  The preparative separation was carried out by centrifugation of a large sample size of 205 g by centrifuga-tion, while the analytical separation only used only 3.16 g sample with a column measuring 13 cm in length and 3 cm in diameter. The number of samples isolated by preparative separation is greater than that with analytical method. The preparative separation was conducted in order to obtain the pure isolated lysozyme in higher quantity for further testing purposes. The purity of the isolated lysozyme from preparative separa-tion was 68.62% and the purity of isolated lysozyme from analytical separation was 63.03%. 
OPTIMASI PROSES PEMBUATAN LIPSTIK DENGAN PENAMBAHAN BERBAGAI KONSENTRASI MALAM LEBAH Oscar Perdanakusuma dan Zakiah Wulandari
Jurnal Teknologi Industri Pertanian Vol. 14 No. 3 (2005): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

ABSTRACTBeeswax concentrations as much as 15%, 25%, 35% and 45% produced lipstick with hardness and melting point fulfilling the standard.  Lipstick making process used heating temperature at 850C and pouring temperature into the mould at 700C.  The needed average time for mixing were 14,25 minutes.  Increased beeswax concentration that substitute castor oil in lipstick making formula will result lipstick with hardness and melting point which to mount.  Crack level in moulting lipstick leveled up with more beeswax concentration used in formulation.  Texture, shine and fragnace have tight connect with beeswax concentrations in lipstick.  Mounted beeswax concentration, resulted lipstick with ruder texture, gloomer shine and more fragnaceless.  Rub effect less connect with beeswax concentration.  Mounted beeswax concentration, lipstick tendency less attached.  Colour less tight connect with beeswax concentration.  The best lipstick quality is lipstick with 25% beeswax concentration.Key words : lipstick, beeswax, castor oil
Characteristics of Egg White Effervescent Tablet with Different Effervescent Mix Concentration Zakiah Wulandari; D. R. Pamungkas; H. Hamasyah; B. N. Polii
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.6

Abstract

Egg white is one source of protein that has many functions, including as an antimicrobial, antihypertensive, anti-cancer, and this can also be used as a preservative and sweetener. The addition of egg white powder to effervescent tablets with lemon essence is expected to increase protein levels in the tablet. The purpose of this study was to study the physical, chemical and organoleptic characteristics of effervescent tablets by adding egg white powder to the formulation. The study design used a randomized block design (RBD) with the making period as a group. The treatments used were different concentrations of effervescent mix (sodium bicarbonate, citric acid and tartaric acid), that is, 55, 60 and 65%. Data from the test results were tested with analysis of variance (ANOVA), further tests with the Duncan test. The physical characteristics of effervescent tablets with the addition of egg white powder and the difference in the concentration of effervescent mix as a treatment were not significantly different among treatments. The chemical characteristics of egg white effervescent tablets did not change with the treatment concentration of effervescent mix 55, 60 and 65% but the water activity (aw) of the effervescent tablets changed. Increasing the concentration of effervescent mix treatment can reduce the value of aw from 0.58 to 0.50. The addition of albumen powder with different concentrations of effervescent mix resulted in effervescent tablets according to predetermined standards. The organoleptic test results on the overall assessment of egg white powder effervescent tablets were somewhat favorable
Egg Quality and Chemical Components of Arabic and Commercial Chicken Enriched with Omega 3 During Storage Zakiah Wulandari; Iman Rahayu Hidayati; Risha Andriani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.2

Abstract

The aim of this research was to study the effect of storage periode and egg types on quality and chemical components of DHA enriched egg. One hundred and twenty six each control and DHA enriched eggs used in this research. The research had been implemented using the general linier models procedure included the storage period and eggs treathment and interaction between these factors, comparison test is calculated based on Tukey Test. Internal egg quality was observed, eq,: weight of egg, yolk color and water activity.  Internal quality were influenced by egg type.  Albumen height and haugh unit value were influenced by both type of chicken and storage periods. Fat and cholesterol levels of egg DHA-rich Arabic and commercial were lower than those of control. However, the percentage of omega-3 fatty acids components were higher in DHA-rich Arabic and commercial than in control eggs.
Karakteristik Kimia Biskuit Berbahan Baku Tepung Whey untuk Penderita Autis Fitri M Manihuruk; Zakiah Wulandari
Musamus Journal of Livestock Science Vol 4 No 2 (2021): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

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Abstract

People with autism have an allergic reaction to foods containing gluten and casein. Food processing innovation is needed. Whey powder, the by-product of cheese, have a high protein but can be consumed by people with autism safely. The objectives of this research to evaluate organoleptic and chemical characteristics of different whey powder-based biscuits to obtain the best formulation as a special food for people with autism. Biscuit formulations with the different addition of whey powder 5%, 10%, 15%, and 20% was observed organoleptic and chemical characteristics. Casein and gluten protein of the best formulation biscuit was analysed by SDS-PAGE method. The results of this research showed that the addition of whey powder had a significant difference to organoleptic characteristics, the content of ash, protein, and free fatty acid. The SDS-PAGE analysis showed that protein fraction of casein and gluten were not seen significantly with band protein standard on 5% whey powder-based biscuit.
Efektivitas Konsentrat Papain Bubuk, Getah Pepaya Segar, dan Papain Komersial sebagai Koagulan dalam Pembuatan Dangke Muh. Achyar Ardat; Zakiah Wulandari; Irma Isnafia Arief
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 4 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.4.620

Abstract

Dangke is a milk-based dish in which the papain coagulates casein. This study aims to test the effectiveness of powdered papain concentrate, fresh papaya sap, and commercial papain as a coagulant agent in the dangke preparation with three additional levels of enzyme activity in each type of papain. The resulting dangke was tested physically, chemically, and organoleptically to determine the type of papain and the enzyme's activity level most effectively as a coagulant. The three enzyme activity levels used were 217.14, 434,29, and 651.44 AU/mg with a heating temperature of 100.16°C. The experiment used a randomized group design factorial pattern with three replications. Testing on the physical properties of the two types of papain showed results that did not differ significantly (P>0.05) for the whey weight but differed significantly for the yield. The results of the chemical properties test showed significantly different results (P<0.05) on the protein level. Based on hedonic quality tests, the dangke that is liked was chewy in texture, white in color, predominantly milky, has a distinctive dangke taste, and does not taste bitter. The hedonic quality on Anova test indicated a significantly different result (P<0.05) for all tested parameters. The best papain as a coagulant in dangke making was fresh sap papain and freeze-dried papain with the addition of the lowest level of enzyme activity, or level one. Keywords: coagulant, dangke, enzyme activity, organoleptic, papain
PROFIL SDS-PAGE DAN AKTIVITAS LISOZIM PUTIH TELUR AYAM LOKAL TERMODIFIKASI PANAS Syahrizal Nasution; Didah Nur Faridah; Eni Kusumaningtyas; Zakiah Wulandari; Harsi Dewantari Kusumaningrum
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.01.7

Abstract

Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian bertujuan untuk mengkarakterisasi lisozim termodifikasi dari putih telur ayam lokal dengan SDS-PAGE dan mengukur aktivitas lisozimnya. Lisozim dari putih telur ayam Sentul terisolasi dimodifikasi dengan perlakuan panas. Lisozim dikarakterisasi dengan SDS-PAGE. Aktivitas lisozim diujikan terhadap Micrococcus lysodeikticus. Profil SDS-PAGE menunjukkan lisozim masih memunculkan sedikit ovotransferin dan ovalbumin sebelum dimodifikasi. Perlakuan 60°C tidak mengubah profil SDS-PAGE dan hasilnya mirip seperti lisozim terisolasi awal tetapi perlakuan 75°C menyebabkan ovotransferin menghilang. Setelah perlakuan 90°C, selain ovotransverin menghilang, protein baru muncul yang diduga lisozim berbentuk dimer. Profil SDS-PAGE lisozim termodifikasi menjelaskan lisozim tetap mempertahankan aktivitasnya walaupun terjadi perubahan profil lisozim.
Co-Authors Alfiansyah, Teuku Muhammad Alifiya, Qorina Apriantini, Astari Aris Kusumo Diantoro Aryanti, Nova B. N. Polii Cahyo Budiman Cece Sumantri D. R. Pamungkas Dedi Fardiaz Detiara, Azzahra Dewi Kartika Dian Herawati Ekajayanti Kining Eni Kusumaningtyas Epi Taufik Fajar Sidik Abdullah Kelana Fajr, Aulia Irhamni Fitri M Manihuruk H. Hamasyah Harsi D. Kusumaningrum Hermanu Triwidodo Iman Rahayu Hidayati Soesanto Imawan, Salsabila Ma’shum Irma Isnafia Arief Irwan Novianto Jabbar, Andi Batari K. Joko Hermanianto Lucia Cyrilla Eko Nugrohowati Lucia Cyrilla Eko Nugrohowati Maggy Thenawijaya Maulida Nugrahaning Gusti, Zahra Mauludi, Muhammad Rifqi Millaty, Marosimy Monasdir Monasdir Monasdir, Monasdir Muh. Achyar Ardat Muhamad Arifin, Muhamad Murtini, Devi Nancy Dewi Yuliana Niken Ulupi Nur Afni Putra, Panji Khairi Risha Andriani Rizal Syarief Roza Yusfiandayani Rudi Afnan Salsabila Ma’shum Imawan Salundik . Silaban, Yosua Kristianto Siti Aminah Siti Nurjanah Soenarno, M. Sriduresta Soenarno, Moch. Sriduresta Syahrizal Nasution Tiara, Andani Tuti Suryati Tuti Suryati Zulfatun Ruscitasari