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All Journal Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem JFMR (Journal of Fisheries and Marine Research) Jurnal Pengabdian Magister Pendidikan IPA Journal of Food and Agricultural Product Jurnal Pendidikan dan Pengabdian Masyarakat
Satrijo Saloko
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Engineering Environmental Science Other

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Journal : Pro Food

 1 
KAJIAN MUTU DAN DAYA SIMPAN KEJU MOZZARELLA PROBIOTIK DARI SUSU KERBAU Siti Nuzulan Nur; Satrijo Saloko; Djoko Kisworo
Pro Food Vol. 1 No. 1 (2015): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.331 KB)

Abstract

This study aims to determine the best probiotic concentration andshelf life by adding the probiotic bacteria which were compared by using two types of probiotic bacteria in order to improve the quality and shelf life of Mozzarella cheese from buffalo milk. Fresh raw buffalo milk from Sumbawa and starte rcultures of Lactobacillus casei and Lactobacillus bulgaricus were used from Pusat Studi Pangan dan Gizi, Gadjah Mada University.The coagulants were calfmicrobialrennet (Mucor miehei) and citrit acid derived by Husbandry Laboratoriumof Mataram University. The study was designed through using complete two factorial randomized design with treatment concentration of each types of probiotics are 10% until 15% and storage time for 0, 7, and 14 days. The results of the research showed that the probiotic concentration and the storage time influence on chemical, organoleptic and microbiological quality ofMozzarella cheesein which containing L. caseiand L. bulgaricus. Based on the organoleptic quality, panelists preferred the Mozzarella cheese with poured of 10% L. bulgaricus. The pouring of probiotics with the storage time for 14 days can suppress microbes growth until safe for consumption with total microbe <2,8 x 105 CFU/ml. The pouring treatment of cultural bactery L. bulgaricus is 10 % recommended asthebest treatment that approximatethesimilar results with generallyMozzarella cheese characteristics. Keywords: Probiotic Bacteria, Mozzarella Cheese, ConsumptionSafety,Shelf Life ABSTRAK Penelitian ini bertujuan untuk mengetahui konsentrasi probiotik dan lama penyimpanan yang terbaik, dengan menggunakan dua jenis bakteri probiotikguna meningkatkan mutu dan daya simpan keju Mozzarella dari susu kerbau. Susu kerbau segar diperoleh dari Sumbawa Barat, Sedangkan kultur murni Lactobacillus casei dan Lactobacillus bulgaricus dari Pusat Studi Pangan dan Gizi, Universitas Gadjah Mada. Koagulan yang digunakan yaitu enzim rennet (Mucor miehei) dan asam sitrat yang disediakan di Laboratorium Peternakan, Universitas Mataram. Penelitian dirancang menggunakan rancangan acak lengkap dua faktorial dengan perlakuan konsentrasi adalah 10% sampai 15% dan lama penyimpanan selama 0, 7, dan 14 hari. Hasil penelitian menunjukkan bahwa konsentrasi dan lama penyimpanan memberikan pengaruh terhadap sebagian besar komponen mutu kimia, organoleptik, dan mikrobiologi keju Mozzarella yang mengandung L. casei dan L. Bulgaricus pada masing-masing perlakuan. Berdasarkan mutu organoleptik, panelis lebih menyukai keju Mozzarella dengan penambahan L.bulgaricus 10%. Dengan penyimpanan selama 14 hari dapat menekan pertumbuhan mikroba sehingga aman untuk dikonsumsi dengan total mikroba <2,8 x 105 CFU/ml. Perlakuan penambahan kultur bakteri L. bulgaricus 10% direkomendasikan sebagai perlakuan terbaik yang mendekati hasil sama dengan karakteristik keju Mozzarella umumnya. Kata Kunci: Bakteri Probiotik, Keju Mozzarella, Keamanan Konsumsi, Lama Penyimpanan.
UJI AKTIVITAS ANTIOKSIDAN SOSIS ANALOG TEMPE DENGAN PENAMBAHAN TEPUNG UBI JALAR UNGU TERHADAP PENURUNAN KADAR GULA DARAH MENCIT DIABETES: Antioxidant Activity Test of Tempeh Analog Sausage by Addition of Purple Sweet Potato Flour on the Decreasing of Blood Glucose Level in Diabetic Mice Maelan Hairani; Satrijo Saloko; Dody Handito
Pro Food Vol. 4 No. 2 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (399.201 KB) | DOI: 10.29303/profood.v4i2.88

Abstract

ABSTRACT This research was aimed to observe the effect of the addition of purple sweet potato flour in the making of tempeh analog sausage on antioxidant activity, anthocyanin total, reducing sugar content and antioxidant capability on decreasing of blood glucose level in diabetic mice. The method that was used in this research was Completely Randomized Design (CRD) which consist of five treatments i.e. 0%; 10%; 15%; 20% and 25% addition of purple sweet potato flour by four replications. The data were analyzed by Analysis of Variance (ANOVA) at α = 5% using Co-stat and SPSS 21 for windows software by further analyzed Polynomial Orthogonal Method (POM). The results showed that the addition of purple sweet potato flour treatments gave significant effect on antioxidant activity, anthocyanin total, and decreasing of blood glucose level in diabetic mice which feed by the tempeh analog sausage, however gave non significant effect on the reducing glucose content of the tempeh analog sausage. The 25% addition of purple sweet potato flour was the best treatment by 31.44% of antioxidant activity; 8.22 mg/L of anthocyanin total; 1.13% of reducing glucose content and could decrease blood glucose level in diabetic mice equal to 387 mg/dL. Keywords : anthocyanin, blood glucose, purple sweet potato, tempeh analog sausage. ABSTRAK Penelitian ini bertujuan untuk menguji pengaruh penambahan tepung ubi jalar ungu pada pembuatan sosis analog tempe terhadap aktivitas antioksidan, total antosianin, kadar gula reduksi dan kemampuan antioksidannya untuk menurunkan kadar gula darah mencit diabetes. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan yakni penambahan tepung ubi jalar ungu 0%, 10%, 15%, 20% dan 25% dengan 4 kali ulangan. Hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) pada α = 5% menggunakan software Co-Stat dan SPSS 21 for windows dengan uji lanjut menggunakan metode ortogonal polinomial (MOP). Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung ubi jalar ungu memberikan pengaruh yang signifikan terhadap aktivitas antioksidan, total antosianin dan penurunan kadar gula darah mencit diabetes yang diberi makan sosis analog tempe, namun memberikan pengaruh yang tidak signifikan terhadap kadar gula reduksi sosis analog tempe. Penambahan 25% tepung ubi jalar ungu merupakan perlakuan terbaik dengan karakteristik aktivitas antioksidan 31,44%; total antosianin 8,22 mg/L; kadar gula reduksi 1,13% dan mampu menurunkan kadar gula darah mencit diabetes sebesar 387 mg/dL. Kata kunci : antosianin, gula darah, sosis analog tempe, ubi jalar ungu
ENKAPSULASI GULA SEMUT AREN MENGGUNAKAN KITOSAN DAN MALTODEKSTRIN: The Encapsulation of Arenga Sugar Powder Using Chitosan and Maltodextrine Yeni Sulastri; Satrijo Saloko
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.164

Abstract

Abstract The Encapsulation process can protect the active compounds in palm sap by utilizing a coating material. Coating materials that can be used are chitosan and maltodextrin. The purpose of this research was to determine the effect of chitosan and maltodextrin concentrations on the encapsulation process on the quality of arenga sugar powder. The research design used a completely randomized design with 2 factors. The first factor was chitosan (0%, 1%, and 2%). The second factor was the concentration of maltodextrin (50% and 100%). The analysis included water content, antioxidant activity, reducing sugars, total phenols, ash content, yield, color, morphology and particle size, and organoleptics (taste and aroma). The best treatments obtained were 2% chitosan (C3) and maltodextrin 100% (M2) with 1.23% water content; antioxidant activity of 37.26%; reducing sugar of 6.57%; total phenol of 7.45%; ash content of0.69%; yield of 24.02%; ⁰Hue of80.04; particle size of331.23 µm with smooth surface morphology of irregular shapes; organoleptic aroma rather like and the typical aroma of arenga sugar powder is rather weak; organoleptic taste like and sweet. Abstrak Proses enkapsulasi dapat melindungi senyawa aktif yang terdapat pada nira aren dengan memanfaatkan bahan penyalut. Bahan penyalut yang dapat digunakan adalah kitosan dan maltodekstrin. Tujuan dari peneliatian ini adalah untuk mengetahui pengaruh konsentrasi ki- tosan dan maltodekstrin pada proses enkapsulasi terhadap mutu gula semut aren. Rancangan Penelitian menggunakan Rancangan Acak Lengkap dengan 2 faktor. Faktor pertama kitosan (0%, 1%, dan 2%). Faktor kedua yaitu konsentrasi maltodekstrin (50% dan 100%). Analisis yang dilakukan diantaranya kadar air, aktivitas antioksidan, gula reduksi, total fenol, kadar abu, rendemen, warna, morfologi dan ukuran partikel, dan organoleptik (rasa dan aroma). Perlakuan terbaik yang didapatkan adalah perlakuan kitosan 2% (C3) dan maltodekstrin 100% (M2) dengan kadar air 1,23%; aktivitas antioksidan 37,26%; gula reduksi 6,57%; fenol total 7,45%; kadar abu 0,69%; rendemen 24,02%; ⁰Hue 80,04; ukuran partikel 331,23 µm dengan morfologi permukaan halus ben- tuk tidak beraturan; organoleptik aroma agak suka dan aroma khas gula semut agak lemah; organoleptik rasa suka dan manis.
Co-Authors Achmad Munajab Afe Dwiani Agus Heri Purnomo Agustono Prarudianto Anthon Erfani Asmawati Asmawati Atikah Nurhayati Djoko Kisworo Dody Handito Elya Herwati Khairul Mustain Maelan Hairani Marhama Marhama Muhammad Izzul Islam Muhammad Khairul Fatihin Muhammad Salikin Novi Safitri Novia Rahayu Nurifansyah Nurifansyah Nyayu Siti Fahira Rahman, Suburi Siska Cicilia Siti Hilyaa Siti Nuzulan Nur Sutinah Made Venda Pical Winda Hasri Meutiya Yasmiati Yasmiati Yeni Sulastri