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Karakteristik Kefir Susu Sapi Dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea) Amelia Friska Pertiwi; Epi Taufik; Irma Isnafia Arief
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.28.1.34

Kefir is made from a kefir seed starter consisting of L kefiri, genus Leuconostoc, Lactococcus, and Acetobacter that grow side by side. The addition of butterfly pea flowers extract to kefir can improve functional properties and sensory. The aim of this study was to investigate the physical characteristic, chemical characteristics, microorganisms, antioxidant activity, and organoleptic properties of cow’s milk kefir with the addition of butterfly pea flowers during storage at refrigerator temperature (1‒4°C). The research analysis used a completely randomized design with a 3x3 factorial pattern with three repetitions. The first factor was the addition of butterfly pea flowers (0%, 3%, and 6%), and the second factor was storage time (0, 3, and 6 days). The physical, chemical, antioxidant activity, and microorganism characteristics were tested using two-factor ANOVA and further tested by the Duncan test. Data on organoleptic properties were analyzed by the nonparametric Kruskal-Wallis and then verified using the Mann-Whitney test. The results showed that during storage the kefir increased the pH value and TAT value and decreased the viscosity and fat content. The inhibition of DPPH and the antioxidant capacity of the addition of butterfly pea flowers extract increased and decreased with the length of storage. Lactic acid bacteria (LAB) and the yeast did not change. Sensory hedonic test panelists prefer the color and aroma of kefir with the addition of telang flower extract. Sensory test of hedonic quality with the best characteristics, namely the addition of 6% butterfly pea flowers extract. Keywords: butterfly pea extract, kefir, storage organoleptic

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

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

EFEKTIVITAS FERMENTASI SUSU KAMBING DENGAN PENAMBAHAN Lactobacillus rhamnosus SEBAGAI INHIBITOR TIROSINASE (Fermentation Effectivity of Goat Milk added Lactobacillus rhamnosus as Tyrosinase Inhibitor) Zuraida Hanum; Cece Sumantri; Purwantiningsih P; Irmanida Batubara; Epi Taufik
Jurnal Kedokteran Hewan Vol 10, No 1 (2016): March
Publisher : Universitas Syiah Kuala

This study aimed to investigate the effectivity of goat milk fermentation as tyrosinase inhibitory with Lactobacillus rhamnosus TW 2. The examination of fresh milk contained the density, protein, and fat content. The culture of Lactobacillus rhamnosus TW 2 acid lactid bacteria starter was added with the concentration of 3, 4, and 5%, inoculated in pasteurized goat milk, then incubated at 37° C for 24 hours. Fermented milk were extracted by centrifugation, then supernatant was collected and was used for inhibition of tyrosinase enzymes activity on L-tyrosin and L-dopa substrate. The result showed that the density, fat content, and protein content of Etawah crossbred goat milk are 1.028, 3.73, and 5.45%, respectively. Re-identification of lactic acid bacteria showed similar morphology, physiology, and bio-chemistry with the isolated lactic acid bacteria. The growth curve of TW 2 was observed in 12 hours. The 5 % of Lactobacillus rhamnosus TW 2 was the best concentration to inhibit tyrosinase activity in L-Tyrosin substrate. In conclusion, fermentation of goat milk using Lactobacillus rhamnosus TW 2 at concentration of 5% as starter is effective to inhibit tyrosinase activity significantly.Key words: goat milk, fermentation, tyrosinase inhibitory

Polymorphism of CSN2 Gene Exon 7 in Indonesian Dairy Goat Breeds Gisela Deviandini; Ronny Rachman Noor; Epi Taufik; Santiananda Arta Asmarasari
Buletin Peternakan Vol 47, No 3 (2023): BULETIN PETERNAKAN VOL. 47 (3) AUGUST 2023
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v47i3.84098

Milk production and composition are the main factors in the dairy industry. However, these traits are influenced by several factors, such as genetic factors. The CSN2 gene exon 7 is one of the genes that can affect the protein composition of goat milk. Several studies on the CSN2 gene exon seven have been conducted on Italian and Indian goat breeds, and their genetic variations have been found. Studies about CSN2 gene exon seven polymorphisms in Indonesia have been completed but found no variations. Therefore, this study aims to find genetic variations of CSN2 gene exon 7 using the Sanger Sequencing Method. Ninety-five blood samples of 66 Sapera, 15 Saanen, and 14 Etawa Grade goats were collected from the Livestock Research Center, Ciawi. Genetic diversity was calculated using PopGene32 programs. The results found two polymorphic SNPs in all three dairy goat breeds, namely g.8946C>T and g.8956G>A. Three genotypes found in SNP g.8946C>T are CC, CT, and TT, while a new SNP g.8956G>A found two genotypes (GG and GA). In conclusion, SNPs g.8946C>T and g.8956G>A are polymorphic. Additional research should be conducted to determine whether there is any association between these 2 SNPs and milk production and quality.

EFEKTIVITAS FERMENTASI SUSU KAMBING DENGAN PENAMBAHAN Lactobacillus rhamnosus SEBAGAI INHIBITOR TIROSINASE (Fermentation Effectivity of Goat Milk added Lactobacillus rhamnosus as Tyrosinase Inhibitor) Zuraida Hanum; Cece Sumantri; Purwantiningsih P; Irmanida Batubara; Epi Taufik
Jurnal Kedokteran Hewan Vol 10, No 1 (2016): March
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v10i1.3371

This study aimed to investigate the effectivity of goat milk fermentation as tyrosinase inhibitory with Lactobacillus rhamnosus TW 2. The examination of fresh milk contained the density, protein, and fat content. The culture of Lactobacillus rhamnosus TW 2 acid lactid bacteria starter was added with the concentration of 3, 4, and 5%, inoculated in pasteurized goat milk, then incubated at 37° C for 24 hours. Fermented milk were extracted by centrifugation, then supernatant was collected and was used for inhibition of tyrosinase enzymes activity on L-tyrosin and L-dopa substrate. The result showed that the density, fat content, and protein content of Etawah crossbred goat milk are 1.028, 3.73, and 5.45%, respectively. Re-identification of lactic acid bacteria showed similar morphology, physiology, and bio-chemistry with the isolated lactic acid bacteria. The growth curve of TW 2 was observed in 12 hours. The 5 % of Lactobacillus rhamnosus TW 2 was the best concentration to inhibit tyrosinase activity in L-Tyrosin substrate. In conclusion, fermentation of goat milk using Lactobacillus rhamnosus TW 2 at concentration of 5% as starter is effective to inhibit tyrosinase activity significantly.Key words: goat milk, fermentation, tyrosinase inhibitory

Pertumbuhan dan Produksi Bakteriosin Lactobacillus fermentum Asal Dangke pada Media Whey Dangke Rajmi Faridah; Epi Taufik; Irma Isnafia Arief
Jurnal Agripet Vol 17, No 2 (2017): Volume 17, No. 2, Oktober 2017
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v17i2.8104

ABSTRAK.Dangke merupakan makanan khas Enrekang, Sulawesi Selatan. Dangke menghasilkan hasil sampingan yang disebut whey. Komponen nutrisi yang terkandung dalam whey dapat digunakan oleh bakteri asam laktat (BAL) untuk pertumbuhannya. Salah satu BAL yang dapat memproduksi bakteriosin yaitu Lactobacillus fermentum (L. fermentum). Strain L. fermentum asal dangke, yang digunakan dalam penelitian yaitu A323L, B323K, dan C113L. Hasil penelitian menunjukkan bahwa fase logaritmik dari L. fermentum strain A323L yaitu pada waktu inkubasi 24-28 jam, sedangkan strain B323K dan C113L pada waktu inkubasi 20-24 jam. Zona hambat dari semua strain L. fermentum termasuk kategori lemah pada media pertumbuhan whey dangke, tetapi strain C113L mempunyai daya hambat terbaik.(The Growth and Production Bacteriocin of bacteria Lactobacillus fermentum using dangke whey as medium)ABSTRACT. Dangke is a local dairy product of Enrekang, South Sulawesi. Dangke processing produced a by-product called whey. Nutritional components in whey can be utilized by lactic acid bacteria (LAB) as a nutritional source of growth. One of bacteriocin producing lactic acid bacteria is Lactobacillus fermentum (L. fermentum). L. fermentum strain isolated from dangke, which used in this research were A323L, B323K, and C113L. The results showed that logarithmic phase of L. fermentum strain A323L were occurred at the incubation time of 24-28 hours, whilst strain B323K and C113Lwere at 20-24 hours. Inhibition zone of all strain of L. fermentum was categorized as weak in whey dangke medium, but strain C113L was the best among them.

Survival Analysis On The Reproductive And Production Performances Of Dairy Cow In Bogor Rinaldy Irsyad, Brian; Priyo Purwanto, Bagus; Taufik, Epi
INJURITY: Journal of Interdisciplinary Studies Vol. 2 No. 10 (2023): INJURITY: Journal of Interdisciplinary Studies.
Publisher : Pusat Publikasi Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58631/injurity.v2i10.71

The aim of this study was to analyze the reproductive performance (empty period) and production (peak time of milk production) of 87 dairy cows (Friesian Holstein) at X dairy farm Bogor using survival analysis. The analysis results based on the Kaplan-Meier curve showed that the median total idle time, primiparous cow, multiparous cow, cow that gave birth in the rainy and dry seasons were 210; 335; 231; 272; and 397 days. The median value of the total peak milk production, primiparous cow, multiparous cow, cow that give birth in the rainy and dry seasons is 41; 41; 39; 41; 41 days. The Cox Proportional Hazard regression results on idle time showed that the multiparous cow was 1.84 times more likely (P<0.05) to have a shorter idle period than the primiparous cow. Cows that gave birth during the rainy season had a 1.80 times shorter chance than cows that gave birth during the dry season, although they were not statistically significantly different (P=0.043). The regression results on peak milk production showed no difference between cows and primiparous cows. Meanwhile, cows that gave birth during the rainy season experienced peak lactation 1.26 times and tended to be faster than cows that gave birth during the dry season, although this was not statistically significant. The study's conclusions show that it was necessary to improve the management of reproduction and production of X dairy farm in Bogor.

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

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

Characteristics of Physical, Microbiological, and Organoleptic of Dali and Fresh Cheese from Goat’s Milk during Low Temperature Storage Wahyuningtyas, Amalina Nur; Fezra, Haiwal; Taufik, Epi; Soenarno, Mochammad Sriduresta; Nurmasytha, Andi
Jurnal Agroekoteknologi dan Agribisnis Vol. 9 No. 1 (2025): Jurnal Agroekoteknologi dan Agribisnis
Publisher : Politeknik Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51852/6psdwf32

Indonesian food culture is known for its diversity in various aspects, including traditional Indonesian food. Livestock products such as meat and milk are ingredients that Indonesian people often use to make traditional food. The milk that is considered to have better digestibility and lower allergy potential is goat's milk. In addition, goat's milk can be processed as a carrier for functional ingredients, such as prebiotic ingredients or probiotic bacteria, into various products. Dali is one of Indonesia's traditional foods. North Sumatra has a fresh cheese called dali. Alo-alo leaves (Agave angustifolia) are an ingredient used in the coagulation process in making dali. This study aims to examine the physical, microbiological, and organoleptic characteristics of dali by using a coagulant of Agave angustifolia leaf juice and fresh cheese with commercial rennet coagulant during low-temperature storage. This research was carried out for 12 days and every 4 days pH, Total Plate Count (TPC), and organoleptic tests were observed, resulting in data on fresh dali and cheese H0, H4, H8, and H12 with low temperature storage. This research design was carried out in 3 replications and analyzed using the T-test to obtain TPC and pH data, while for organoleptic data using Kruskal-Wallis. The results of the analysis on the Total Plate Count (TPC) of dali and fresh cheese showed a significant difference (P<0,05), namely on day 0, while the pH test of dali and dangke showed a significant difference (P<0,05) on day 0 and 4th. Panelists preferred fresh cheese over Dali, based on organoleptic test results.

Proximate Characteristics and Antioxidant Activity of Polyherbal Extract in Yogurt Andhini Noor Chandra, Meta; Epi Taufik; Kintoko, Kintoko
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.30.4.638

Fermented dairy products, such as yogurt, are well known for their health advantages. Enhancing their functional value using polyherbal mixtures constitutes a big step forward in functional food development. This study looks at the proximate composition (fat, protein, moisture, and ash content) and antioxidant activity of polyherbal yogurt enriched with green tea, cinnamon, and fenugreek seed extracts. Formulations were created with varied amounts of polyherbal extract at 0% (P0), 1% (P1), 2% (P2), and 3% (P3), with Lactobacillus bulgaricus and Streptococcus thermophilus as starter cultures (Lactina Ltd). A completely randomized design with three replications was used, and the data were analyzed using ANOVA at a 95% confidence level. The results showed substantial variations in fat (2.84−3.62%) and moisture (88.17−8.83%) content between treatments. Protein (3.92−5.03%) and ash level (0.76−0.77%) met the Indonesian National Standard (SNI) for yogurt. Polyherbal yogurt demonstrated considerably higher antioxidant activity and capacity than the control. The control yogurt (P0) had a poor antioxidant capacity of 60.81±10.89%, while polyherbal yogurt (P1, P2, and P3) had a high antioxidant capacity ranging from 252.40±11.20% to 267.44±1.44%. These findings indicate that including polyherbal extracts into yogurt not only ensures compliance with national nutritional standards (SNI), but also considerably increases antioxidant potential. Thus, polyherbal yogurt is an appealing prospect for development as a beneficial dairy product. Keywords: antioxidant, polyherbal, proximate, yogurt

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