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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu Ternak Veteriner JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Media Gizi Indonesia (MGI) Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Journal SAGO Gizi dan Kesehatan Jurnal Teknologi Hasil Peternakan
Astari Apriantini
Departemen Ilmu Produksi Dan Teknologi Peternakan, Fakultas Peternakan IPB University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary Other

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Physicochemical Properties and Antioxidant Activity of Multiflora Honey from Kerinci, Jambi Astari Apriantini; Yuni Cahya Endrawati; Olin Aulia Yunia
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.3

Abstract

Honey is a sweet, syrup-like substance that bees (Apis sp.) produce from the nectar of flowering plants. The aim of this study was to examine the physicochemical properties and antioxidant activities of multifloral honey (Apis dorsata forest honey) and (Apis cerana cultivated honey) from Kerinci, Jambi. The analysis consist of the intensity of colour, pH, viscosity, water content, ash content, sugar content, HMF content, acidity and antioxidant activity. The results showed that forest honey had light amber colour while cultivated honey had extra light amber colour. The pH, viscosity, water content, sugar content, HMF content, and acidity in forest honey were still in compliance with SNI standard, but the ash content was higher than the SNI standard. Cultivated honey had pH, sugar content,  and HMF content in the range of SNI standar. However, the viscosity, water content, ash content, and acidity in cultivated honey were  not in compliance with SNI standar. Forest honey and cultivated honey had antioxidant capacities about 16,74 mgVCE/g and 16,60 mgVCE/g, respectively. Meanwhile the antioxidant activity were 63,80% and 63,28%, respectively. Forest honey had more physicochemical aspects  that were still in compliance with SNI standards compared to cultivated honey. The antioxidant activities of Kerinci honey, both forest honey and cultivated honey, were higher than the results of previous honey studies in other location.
Household Consumers Perception towards Frozen Beef Astari Apriantini; Irma Isnafia Arief; Lucia cyrilla ENSD
Jurnal Ilmu Ternak dan Veteriner Vol 27, No 4 (2022): December 2022
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v27i4.3003

Abstract

Demand of beef in Indonesia is higher compared to the domestic beef supply, hence the Indonesian government has established policy to import frozen beef from other countries in order to support the high demand of Indonesia people. However, mosf of Indonesian people prefer to purchase fresh meat (freshly slaughtered beef) rather than frozen beef. The aims of this study were to identify the characteristics of household consumers who bought beef meat and their perceptions towards frozen beef; including to analyze the relationship between perceptions and consumer characteristics of frozen beef, and to analyze the consumer behavior in making decision to buy frozen beef in Bogor area and DKI Jakarta. Total about 200 households were directly interviewed using structured questionnaire. The questionnaires includes general characteristics of respondents (age, education level, occupation, income, number of family member), purchasing behavior which was analyzed descriptively, and respondents perceptions toward frozen beef which was analyzed by calculating the average value of perception and then categorized based on the level of perception category. Results showed that consumer’s perceptions toward frozen beef according to several aspects had a low score (average final score 2.37), indicated that consumers had a poor perceptions towards frozen beef. Furthermore, most of the respondents who buy beef were housewives who buy meat in traditional markets which only provide fresh meat, they assumed that fresh meat had very good quality because the meat came from slaughtered beef.  Those respondents think that freezing causes negative effects on beef, freezing treatment reduce the quality such as changes of meat color and flavour; and reduce nutritional content of beef.  It was discovered that socialization about frozen beef and the process of handling frozen meat is required for household consumers to control the quality of beef as well as to increase the consumer’s trusts in purchasing frozen beef.
Kualitas Kefir Susu Sapi dengan Tambahan Madu Hutan Selama Penyimpanan Suhu Rendah Nurina Hadiati Rachmani; Epi Taufik; Astari Apriantini; Yuni Cahya Endrawati
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 1 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.1.78

Abstract

Kefir is a highly acidic dairy product with various health benefits. The addition of forest honey plays a role in improving the quality and taste of kefir. This study aimed to evaluate the effect of honey addition and storage time on the physicochemical and organoleptic properties of cow's milk kefir during refrigerator storage. The study was conducted with a 3´3 factorial randomized block design with three replications. The first factor was the added honey (0%, 5%, 10%, and 15%), and the second was the storage time (0, 7, and 14 days). Analysis of variance and Duncan's test were used to analyze the data. The results showed that the added honey significantly affected water activity (P <0.05). In addition, the high concentration of added honey increased the panelists’ preference for kefir acceptance. This study confirmed that the addition of honey and storage time significantly affected the characteristics of the cow's milk kefir. The best treatment was a 15% addition of honey with a storage time of 0 day. Keywords: honey, kefir, milk, physicochemical, storage time
Characteristics of Beef Rendang with the Addition of Red Ginger (Zingiber officinale var. Rubrum) During Storage at Room Temperature Vivi Indriani; Tuti Suryati; Astari Apriantini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.3

Abstract

The addition of red ginger in the making of rendang was expected to increase antioxidants to prevent rancidity and increase the shelf life of rendang. This study aimed to analyze the physicochemical, organoleptic and antioxidant activity of beef rendang with the addition of red ginger at different levels based weight of meat (0%, 15%, and 30%). The tested rendang was stored in a tightly closed jar and left at room temperature. The results showed that the interaction of the addition of red ginger and storage period had a significant effect (p<0.05) on the pH value, water activity, moisture, protein content, TBARS value, and antioxidant activity, but has no significant effect on ash content, fat content, and tenderness. Ash and fat content as well as tenderness of beef rendang added red ginger were not different from beef rendang not added red ginger (control). Based on sensory test the addition of red ginger did not affect the preference of the panelists. The addition of red ginger to the manufacture of beef rendang has a positive effect on physicochemical characteristics and increases antioxidant activity. Generally, red ginger addition as much as 30% resulted the best result.
Characteristics of Forest and Manuka Honey As Well As Their Application As Herbal Honey Drinks With The Addition of Qusthul Hindi and Turmeric Aulia Septiani; Tuti Suryati; Astari Apriantini; Yuni Cahya Endrawati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.5

Abstract

Manuka and forest honeys are types of honeys that are widely consumed because for their antioxidant properties. In this study, the properties of forets and manuka honey and the use of honey as a herbal drink with the addition of Qusthul hindi and turmeric were analyzed. The addition of Qusthul hindi (0,125 g and 0,375 g) and turmeric (0,125 g and 0,375 g) is given in two formulations. This study was conducted in two phase, namely analyzing the characteristics of manuka and forest honey and preparing herbal drinks to then analyzing their properties. The results showed that the properties of forest honey do not meet the standards for the variables of pH, HMF value, and diastase enzyme activity, while Manuka honey meets the standards only for variables of moisture, HMF value, and diastase enzyme activity. The addition of Qusthul hindi and turmeric to herbal drinks results in an increase in pH, DPPH inhibitoty activity, and antioxidant capacity, as well as a decrease of water content, but is not sensory evaluated because the addition of spices causes changes in taste and appearance.
Sensory Attribute Properties and Shelf Life Of Chicken-Herbal Essence Functional Drinks Puspasari, Erna; Sulaeman, Ahmad; Palupi, Eny; H. Pasaribu, Fachriyan; Apriantini, Astari
Media Gizi Indonesia Vol. 19 No. 1 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i1.107-113

Abstract

Chicken-herbal essence, a nutritionally rich functional beverage boasting elevated levels of proteins and amino acids, is renowned for its health-promoting attributes, notably its positive effects on lactation. Comprising an amalgamation of free-range chicken, red ginger, brown sugar, honey, sesame oil, nutmeg, salt, and water, this elixir undergoes a discernible deterioration in quality when subjected to prolonged storage. Consequently, imperative research endeavors are undertaken to elucidate the temporal constraints of storage for this esteemed functional drink. The present study is oriented towards gauging the degradation in quality and prognosticating the shelf life of chicken-herbal essence when exposed to three distinct temperatures”refrigerator temperature (10°C), ambient room temperature (25-27°C), and an elevated temperature (35°C)”utilizing the Arrhenius method as the analytical framework. Conducted over a rigorously observed four-week duration at both the Djuanda University Food Laboratory and the LPPOM MUI Laboratory, this study systematically examines diverse parameters, including pH levels, total dissolved solids, total plate count (TPC), and a comprehensive sensory evaluation. The pH testing, conducted employing a precision pH meter, yields a range of 4.676 – 5.074, while total dissolved solids ranged from 27,100 – 27,450 Brix; total plate count ranged from 0 – 20 CFU/mL. In the sensory test, samples at three temperatures were withdrawn upon panelists' arrival. Generally, refrigerated and room temperature storage showed higher acceptability than higher temperature (35°C) storage. Shelf life estimation indicated that refrigerated storage (10°C) extended to 53 days, surpassing the other temperatures.
Physicochemical Properties and Antioxidant Activity of Multiflora Honey from Kerinci Regency, Jambi Apriantini, Astari; Endrawati, Yuni Cahya; Yunia, Olin Aulia
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.24837

Abstract

aim of this study was to examine the physicochemical properties and antioxidant activities of multifloral honey (Apis dorsata forest honey) and (Apis cerana cultivated honey) from Kerinci, Jambi. The analysis consist of the intensity of colour, pH, viscosity, water content, ash content, sugar content, HMF content, acidity and antioxidant activity. The results showed that forest honey had light amber colour while cultivated honey had extra light amber colour. The pH, viscosity, water content, sugar content, HMF content, and acidity in forest honey were still in compliance with SNI standard, but the ash content was higher than the SNI standard. Cultivated honey had pH, sugar content, and HMF content in the range of SNI standar. However, the viscosity, water content, ash content, and acidity in cultivated honey were not in compliance with SNI standar. Forest honey and cultivated honey had antioxidant capacities about 16.74 mgVCE/g and 16.60 mgVCE/g, respectively. Meanwhile the antioxidant activity were 63.80% and 63.28%, respectively. Forest honey had more physicochemical aspects that were still in compliance with SNI standards compared to cultivated honey. The antioxidant activities of Kerinci honey, both forest honey and cultivated honey, were higher than the results of previous honey studies in other location. Keywords: antioxidant activities; cultivated honey; forest honey; multifloral honey; kerinci honey
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
Karakteristik Fisik dan Sensori Nuget Tahu dengan Penambahan Keju Cedar dan Keju Cedar Pupa Eri S. Ramadhani; E. Taufik; A. Apriantini; Taufik, Epi; Apriantini, Astari
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 13 No. 3 (2025): 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.13.3.152-158

Abstract

The increasing demand for nutritious food has driven innovations such as tofu nuggets, yet their blandtaste and limited sensory appeal remain a challenge. The addition of cheddar cheese can enhance flavor,while eri pupae provide high protein and sustainability benefit, making eri pupae cheese a promisingingredients to improve both sensory quality and nutritional value. This study evaluate the physicaland sensory characteristics of tofu nuggets with the addition of cheddar and eri pupae cheese. Fiveformulations were tested, including control and combinations with 5% and 10% cheddar or eri pupaecheese. Physical parameters such as pH and water activity (aw), and sensory attributes, including color,odor, taste, texture, and overall preference, were assessed using hedonic and hedonic quality tests with 35 semi-trained panelists. Results showed that adding cheddar and eri pupae cheese significantly increased pH (P<0.05), while aw remained unchanged. Nuggets with 10% eri pupae cheese (P5) obtained the highest scores for color, texture, and overall liking, due to natural pigments and emulsifying properties, while taste remain unchanged. These findings suggest that combining cheddar and eri pupae cheese can enhance the sensory quality of tofu nuggets, supporting the use of alternative proteins in sustainable food innovation.
Tenderness level and sensory analysis of buffalo meltique meat injected with various oils and papain Yudhistira, Mohammad Ariq; Apriantini, Astari; Wulandari, Zakiah
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 25, No 3 (2025)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v25i3.66696

Abstract

Buffalo meat has a high nutritional value but tends to have a tough texture, making it less popular with consumers. Therefore, processing methods such as the meltique technique are needed to tenderize buffalo meat. The aim of this study was to evaluate the tenderness and sensory characteristics of buffalo meltique meat injected with different types of fats (beef tallow, Wagyu fat, coconut oil, and palm oil) combined with papain enzyme. The meltique technique, involving fat emulsion injection, enhances meat marbling and tenderness. Papain, a proteolytic enzyme derived from papaya extract, was applied to improve meat texture by breaking down myofibril proteins. The treatments were applied to sirloin cuts of buffalo meat and assessed through physical (tenderness and texture profile) and sensory (hedonic and quality) analysis. The design used in Texture analysis was a completely randomized design (CRD) with five treatment factors and three replications. Sensory test data were analyzed using the non-parametric Kruskal-Wallis test with the Mann-Whitney follow-up test. The results showed that all fat-injected treatments significantly improved meat tenderness (P<0.05) compared to control. Texture profile analysis showed a decrease in hardness, gumminess, and chewiness, particularly in treatments using Wagyu fat and palm oil. Hedonic tests showed no significant differences in aroma, color, and flavor across treatments, though texture was significantly preferred in fat-injected samples. Palm oil and Wagyu fat treatments resulted in higher consumer preference scores for texture and aroma. These findings suggest that combining fat emulsion injection and papain marination is an effective strategy to improve the tenderness and consumer acceptance of buffalo meat, offering a promising alternative to traditional meat products with lower cost and improved quality.
Co-Authors A. Apriantini Ahmad Sulaeman Aulia Septiani Cahyo Budiman Detiara, Azzahra E. Taufik Edit Lesa Aditia, Edit Lesa Endrawati, Yuni Cahya Eny Palupi Epi Taufik Erna Puspasari Fajri, Aulia Irhamni H. Pasaribu, Fachriyan Irma Isnafia Arief Khori Seftiyani Lucia cyrilla ENSD Muhamad Arifin, Muhamad Murtini, Devi Nunung Cipta Dainy Nurina Hadiati Rachmani Olin Aulia Yunia S. Ramadhani Salundik . Soenarno, Moch. Sriduresta Tuti Suryati, Tuti Vivi Indriani Wardina Humayrah Yudhistira, Mohammad Ariq Yunia, Olin Aulia Zakiah Wulandari