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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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Physical, Chemical and Organoleptic Characteristics of Lactose-Free Milk-Based Ice Cream Arifin, Muhamad; Detiara, Azzahra; Arief, Irma Isnafia; Soenarno, Moch. Sriduresta; Fajr, Aulia Irhamni; Wulandari, Zakiah; Suryati, Tuti; Apriantini, Astari; ., Salundik; Murtini, Devi; Budiman, Cahyo; Taufik, Epi
Jurnal Teknologi Hasil Peternakan Vol 6, No 1 (2025): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i1.61822

Abstract

Lactose-intolerant individuals avoid consuming milk and dairy products, which may lead to deficiencies in essential nutrients naturally present in milk. Lactose-free milk, characterized by its higher sweetness compared to full-cream milk, serves as an ideal base for ice cream—a widely consumed product valued for its sweetness and unique texture. This study aims to analyze the physical, chemical and organoleptic characteristics of lactose-free ice cream. Lactose-free milk was produced using 0.2% lactase enzyme. The evaluated parameters included viscosity, overrun, melting time, pH, sweetness level, total caloric content, lactose content, and organoleptic properties. Data were analyzed using a t-test by comparing ice cream made with whole milk and lactose-free milk. The results indicated that lactose-free ice cream exhibited a significantly higher overrun (p < 0.05), a sweeter taste, and lower total caloric content. However, it had a shorter melting time. No significant differences (p > 0.05) were observed in viscosity, pH, or organoleptic properties. These findings suggest that lactose-free ice cream demonstrates a comparable level of consumer acceptance to whole milk-based ice cream. Keywords: ice cream, lactase, lactose free milk, lactose intolerant,  whole milk
Penurunan Viabilitas dan Ekspresi Gen Virulensi Salmonella Typhimurium Akibat Paparan Ekstrak Air Bawang Putih Tiara, Andani; Nurjanah, Siti; Wulandari, Zakiah
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.40

Abstract

Garlic contains antibacterial compounds that are heat-sensitive. The ultrasonic bath method can reduce extraction time and oxidative degradation during aqueous garlic extraction, enhancing its antibacterial properties. Salmonella Typhimurium, a common bacterial contaminant in chicken, can cause salmonellosis in humans by expressing specific virulence genes. This study examined the reduction in the expression of S. Typhimurium virulence genes (stm, invA, stn, and pefA) after exposure to aqueous garlic extract. Freeze-dried garlic was dissolved in several concentrations (5, 10, 20, 40, and 80 mg/mL distilled water) and sonicated using an ultrasonic bath for 5, 10, and 20 min. Total phenolic content of each extract was measured, and the minimum bactericidal, minimum inhibitory, and sub-inhibitory concentrations against S. Typhimurium were also determined. Virulence gene expression was measured by reverse transcription q-PCR. The extract prepared at 80 mg/mL for 20 min showed a higher phenolic content (366.57 mg GAE/100 g) and inhibition zone (19 mm). MBC, MIC, and SIC concentrations were 80, 40, and 20 mg/mL. S. Typhimurium exposed by MIC and SIC for 2 h reduced the number (1.39 and 1.22 log reduction CFU/mL) and down-regulated the expression genes (stm, invA, stn, and pefA). The higher reduction of expression genes was observed for invA (0.98 and 0.75 log reduction) relative to the 16s rRNA housekeeping gene. These results suggest that the aqueous garlic extracts reduce the bacterial count and the virulence of S. Typhimurium.
Physicochemicals, Organoleptic Properties, and Nutritional Adequacy Rates of Supplementary Food Cookies with the Addition of Whey Protein Powder, a By-Product of Making Dangke Ardat, Muh Achyar; Kining, Ekajayanti; Wulandari, Zakiah; Arief, Irma Isnafia; Afni, Nur
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 3 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.3.441

Abstract

The purpose of this research is to develop a supplementary meal for breast milk (CF) using whey protein derived from the byproduct of dangke manufacture, a typical Enrekang dish. The research involved spray drying whey protein powder and making CF cookies with four different whey protein powder addition treatments (0, 10, 20, and 30%). The physicochemical parameters of whey protein powder were studied, and the sensory and nutritional properties of CF cookies were evaluated. A sensory evaluation of the CF cookies found that 20% whey protein powder produced the best results in terms of color, flavor, and texture. Cookies made with 20% whey protein contained 6.80% protein, 22.25% total fat, 65.98% carbohydrate, and a total energy value of 490.73 Kcal/100g. While whey protein cookies contain protein and energy benefits that are comparable with WHO recommendations for CF, some concerns require attention. The total sugar level (24.625%) and salt content (453.67 mg/100 g) were relatively high, necessitating modifications to meet the sugar and sodium limits in CF. This work demonstrates the potential use of whey protein obtained from dangke by-products as a CF ingredient; nevertheless, more refinement is required to optimize its compliance with infant nutritional requirements. Keywords: complementary food, Enrekang, local food, milk, whey protein
The Potential of Bioactive Peptides from Trypsin-Hydrolyzed Egg White of IPB-D1 Chicken as Antioxidant and Antibacterial Aryanti, Nova; Wulandari, Zakiah; Budiman, Cahyo
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 4 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.4.696

Abstract

The IPB-D1 chicken is the outcome of crossbreeding native Indonesian chickens and can produce eggs high in protein, which is excellent for bioactive peptide manufacturing. Egg white hydrolysates contain bioactive peptides with antioxidant and antibacterial properties. The purpose of this work was to assess the antioxidant and antibacterial properties of bioactive peptides produced from IPB-D1 egg white hydrolyzed with trypsin. The research procedures included determining the Haugh unit (HU) value, protein content, degree of hydrolysis (DH), and antioxidant and antibacterial activity. The hydrolysate inhibited DPPH by 44.82% and had an antioxidant capacity of 23.16 mg EVC 100/g. The hydrolysate had greater inhibition zones against Gram-positive and Gram-negative bacteria than the non-hydrolyzed egg white, indicating its antibacterial action. Inhibition zone sizes ranged from 2.42 to 3.48 mm. The findings show that enzymatic hydrolysis of IPB-D1 egg white with trypsin significantly improves its antioxidant and antibacterial properties. Keywords: antibacterial, antioxidant, bioactive peptide, IPB-D1 chicken, trypsin enzyme
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