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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Buletin Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu Ternak Veteriner JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Syntax Literate: Jurnal Ilmiah Indonesia Jurnal Ilmu Nutrisi dan Teknologi Pakan Jurnal Aplikasi Teknologi Pangan Jurnal Agroekoteknologi dan Agribisnis Jurnal Teknologi Hasil Peternakan Jurnal Pusat Inovasi Masyarakat INJURITY: Journal of Interdisciplinary Studies Jurnal Kedokteran Hewan Jurnal Agripet
Epi Taufik
Department Of Animal Production And Technology, Faculty Of Animal Science, IPB University, Jl. Agatis, Babakan, Dramaga, Bogor, West Java 16680, Indonesia.
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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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
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 | Full PDF (475.53 KB) | DOI: 10.21157/j.ked.hewan.v10i1.3371

Abstract

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

Abstract

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.
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

Abstract

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.
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
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

Abstract

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.
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.
EFEKTIVITAS FERMENTASI SUSU KAMBING DENGAN PENAMBAHAN Lactobacillus rhamnosus SEBAGAI INHIBITOR TIROSINASE (Fermentation Effectivity of Goat Milk added Lactobacillus rhamnosus as Tyrosinase Inhibitor) Hanum, Zuraida; Sumantri, Cece; P, Purwantiningsih; Batubara, Irmanida; Taufik, Epi
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

Abstract

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
Fermentasi Poliherbal TBR Terhadap Kandungan Flavonoid Total dan Aktivitas Antioksidan serta Berat Badan Secara In Vivo Atmarani, Rizki Essa; Kintoko, Kintoko; Sulistyani , Nanik; Taufik, Epi
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/syntax-literate.v10i3.57968

Abstract

Minuman fermentasi diketahui memiliki efek yang dapat meningkatkan kadar flavonoid total dan antioksidan,serta dapat mempengaruhi berat badan yang disebabkan oleh reaksi dari bakteri asam laktat. Antioksidan pada tanaman, Taxus Sumatrana (cemara sumatra), bajakah jixueteng (spatholobus suberectus) dan rumput mutiara (Hedyotis corymbosa) dilaporkan memiliki kandungan flavonoid total dan kadar antioksidan tinggi. Penelitian ini bertujuan untuk membuat sediaan minuman fermentasi poliherbal,serta mengukur kadar flavonoid total dan antioksidan Yoghurt Polihrerbal TBR (3:1:1) serta mengetahui pengaruhnya terhdap penurunan berat badan dan indeks organ hewan uji. Metode ekstraksi yang digunakan dalam penelitian ini adalah metode maserasi dengan menggunakan pelarut etanol 96% selama 1x24 jam, selanjutnya dilakukan pengujian flavonoid total menggunakan baku standar kuersetin, setelah itu difrementasi menggunakan Bakteri Asam Laktat (BAL) dengan konsentrasi ekstrak TBR (3:1:1) 1%, 2% dan 3% , lalu pengujian antioksidan dengan metode ABTS serta pengukuran berat badan dan indeks organ pada tikus putih (Rattus novergicus) dengan 7 kelompok perlakuan berbeda. Analisis data penelitian ini menggunakan data komputasi dan statistik menggunakan softwere SPSS VER 2.0.
 CERDAS GIZI: Optimalisasi Pemanfaatan Pangan Lokal dalam Pemberian Makanan Tambahan untuk Pencegahan Risiko Stunting di Desa Bangkonol, Kabupaten Pandeglang Budiono, Jane Sidney; Sabrilla, Talitha Nasywa; Sari, Wida Puspita; Fauzi, Oktavian; Aprila, Ramanda Karina; Arunita, Ananda Rachmania; Adriansyah, Zidan; Safei, Dio Rizky; Taufik, Epi
Jurnal Pusat Inovasi Masyarakat Vol. 7 No. 2 (2025): Oktober 2025
Publisher : Direktorat Pengembangan Masyarakat Agromaritim, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jpim.7.2.262-270

Abstract

Stunting is one of the main chronic nutritional problems in Indonesia. Stunting can be addressed through education on balanced nutrition, stunting prevention, and supplementary feeding interventions (PMT). The Cerdas Gizi program aims to prevent and reduce stunting rates, create sustainable food security, and strengthen community self-reliance through the use of cassava as a local food source. This activity was conducted at the Telaga Biru Posyandu in Bangkonol Village, targeting posyandu cadres, pregnant women, and mothers with infants, with a total of 170 participants. The activity combined theoretical and practical educational approaches through interactive presentations, distribution of informational leaflets, demonstrations of cassava-based supplementary food preparation, and distribution of PMT menu books. The Cerdas Gizi program demonstrated significant improvement, evident in the active participation of partners in the supplementary food preparation process. Additionally, the active participation of the target group in the counseling sessions showed an increase in curiosity about preventing the risk of stunting in children. However, there were challenges during program implementation, including a lack of knowledge among some mothers about the importance of balanced nutrition and difficulties in maintaining consistent visits to the health post. Therefore, continued support is needed through ongoing guidance, regular education, and the utilization of local foods to optimize efforts in preventing stunting.
Co-Authors A. Apriantini A.S. Satyaningtijas Adam Kustiadi Nugraha Adriansyah, Zidan Amalina Nur Wahyuningtyas Amelia Friska Pertiwi Andi Nurul Mukhlisah Anneke Anggraeni Apriantini, Astari Aprila, Ramanda Karina Arunita, Ananda Rachmania Asmarasari, Santiananda Arta Astari Apriantini Atikah Nur Hamidah Atikah Nur Hamidah Atikah Nur Hamidah Atmarani, Rizki Essa Bagus Priyo Purwanto Brian Rinaldy Irsyad Budiono, Jane Sidney Cahyo Budiman Cece Sumantri Despal Despal Detiara, Azzahra E. Taufik El Latifa Sri Suharto Fajri, Aulia Irhamni Faridah, Rajmi Fauzi, Oktavian Fezra, Haiwal Gisela Deviandini Irma Isnafia Arief Irmanida Batubara Kintoko Kintoko Lilis Nuraida Mala Nurilmala Mochammad Sriduresta Soenarno Muhamad Arifin, Muhamad Murtini, Devi Norma Nuraina Norma Nuraina Norma Nuraina Nurina Hadiati Rachmani Nurmasytha, Andi Purwantiningsih Sugita Ronny Rachman Noor Rudi Afnan S. Ramadhani Sabrilla, Talitha Nasywa Safei, Dio Rizky Salundik . Santiananda Arta Asmarasari Sari, Wida Puspita Soenarno, Moch. Sriduresta Sulistyani , Nanik Syah, Setiawan Putra Tuti Suryati Wahyuningtyas, Amalina Nur Yuni Cahya Endrawati Zakiah Wulandari Zuraida Hanum Zuraida Hanum Zuraida Hanum