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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 Livestock and Animal Research 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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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 Andhini Noor Chandra, Meta 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 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 Kintoko, Kintoko Lilis Nuraida Mala Nurilmala Mochammad Sriduresta Soenarno Muhamad Arifin, Muhamad Murtini, Devi Nazziyah, Salmaa Sayyidah Norma Nuraina Norma Nuraina Norma Nuraina Nurina Hadiati Rachmani Nurmasytha, Andi Purwantiningsih Sugita Rinaldy Irsyad, Brian 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