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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Keteknikan Pertanian Tropis dan Biosistem International Journal of Eco-Innovation in Science and Engineering (IJEISE)
Ria Dewi Andriani
Department Of Animal Product Technology, Faculty Of Animal Science, Universitas Brawijaya Malang, East Java, 65145, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering Other

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Characterization of Liquid Skim Milk Fortified with Whey-Mangosteen Pericarp (Garcinia mangostana) Extract Solution Jaya Mahar Maligan; Mahsa Ridhani Jordan; Ria Dewi Andriani; Premy Puspitawati Rahayu; Teti Estiasih
International Journal of Eco-Innovation in Science and Engineering Vol. 1 No. 01 (2020): IJEISE
Publisher : Engineering Faculty, University of Pembangunan Nasional Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v1i01.17

Abstract

Mangosteen pericarp has many health benefits. The types of mangosteen-based functional foods and drinks are still very limited, because the phenolic components of the mangosteen pericarp extract are easily damaged and cannot be fully absorbed by the body. Whey protein in milk is believed to function as a carrier for food. This whey protein can form complexes with phenolic components and can improve its physical and functional properties. In producing functional foods that are more stable, whey complexes - extracts of mangosteen pericarps that have been formed are fortified into skim milk. Addition of whey-mangosteen pericarp extract solution not significantly affected (α= 0,05) to creaming, sedimentation, and solubility of skim milk. However, there was enlargement in particle size of each concentration. The best treatment in this study was the concentration of adding 5% whey-extract of mangosteen pericarp extract with a phase separation value of 7.33% ± 0.70, the value of solubility reached 92.90 ± 4.86, the sedimentation value reached 0.0211 ± 0.007 , and the average particle diameter was 3.9 µm
Mechanical, Chemical and Microstructure Properties of Composite Edible Film Added with Modified Casein Mulia W. Apriliyani, MP; Ria Dewi Andriani; Premy Puspitawati Rahayu; Purwadi Purwadi; Abdul Manab
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.4

Abstract

Edible film is potentially applied to replace non-biodegradable packaging for animal products, e.g. meat and meat products. The overall objective of this study was to observe the effect of different addition levels of modified casein hydrolysate (casein-catechin complexes) on mechanical (film thickness, water vapor permeability, tensile strength, elasticity), chemical (moisture content, water activity, and solubility) and microstructure properties of composite edible casein film. The edible films were formulated according to different combinations of modified casein hydrolysate and casein film solution (0.50:0.25, 0.50:0.50, 0.75:0.25, and 0.75:0.50) and compared with control (without addition of modified casein). No significant effects of the treatment were found on film thickness, water vapor permeability, tensile strength, elasticity, moisture content, water activity, and solubility of the composite edible film. However, the micrographs show that the amount of polymer was higher as the proportion of catechin was increased. In conclusion, the addition of catechin-added casein (modified casein) to casein edible film solution at up to 0.5% did not alter the mechanical properties, moisture content, water activity and solubility of the composite edible film.
The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies Ria Dewi Andriani; Premy Puspitawati Rahayu; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (452.172 KB) | DOI: 10.21776/ub.jitek.2020.015.01.2

Abstract

Hypercholesterolemia is a disease that is indicated by the increasing level of cholesterol in the body and also as one of the factors causing cardiovascular disease. An alternative that can be done to prevent hypercholesterolemia is by consuming fermented milk. Skim milk is fermented using probiotic of Lactobacillus acidophillus, Lactobacillus plantarum and Streptococcus thermophilus. The skimmed milk that has been fermented is then tested for total lactic acid bacteria, total acid, pH, and in vivo analysis for antihypercholesterolemia activity using animal model. In this study, the animal models used were male white rats which were grouped into three treatment groups, namely negative control, positive control, and fermented milk group. The result of the study shows that the total lactic acid bacteria, total acid and pH of fermented skim milk were 5.25 x109 CFU/ml; 2.190% and pH 4.06, respectively. From the results, fermented milk with probiotics has the ability to reduce cholesterol levels in the blood of male white rats effectively in vivo.
Mutu Organoleptik dan Total Bakteri Asam Laktat Yogurt Sari Jagung dengan Penambahan Susu Skim dan Karagenan Premy Puspitawati Rahayu; Ria Dewi Andriani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 1 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (511.12 KB) | DOI: 10.21776/ub.jitek.2018.013.01.4

Abstract

The objective of this research was to analyze sensory evaluation quality and total lactic acid bacteria of corn yogurt added with skim milk and carrageenan. This research used experimental laboratory method with completely randomized design and four replications. The treatment used were skim milk with concentration (2.5; 3; 3.5% b/v) dan carrageenan (0.5; 0.75; 1 % b/v). The result showed that the treatment gave significant different effect (p <0,05) on sensory evaluation quality from texture aspect; the addition of various concentrations of skim milk, and carrageenan concentrations, and the interaction did not give a different effect (p>0.05) on the total lactic acid bacteria, organoleptic (aroma and color). The addition of various of skim milk, and carrageenan concentrations gave total of total lactic acid bacteria, organoleptic (color, aroma and texture) was 2.83 x 108-4.4 x 108 CFU/ml; white to yellowness; acidness to acid; and thickness to thick. The best treatment of this research is the addition of skim 5% and carrageenan 0.75% with total lactic acid bacteria 4.4 x 108, the aroma is acidness, the color is yellowness, the texture is thickness. It could be concluded that the addition of skim milk and carrageenan in corn yogurt production can be accepted by consumers and increase the activity of lactic acid bacteria 
The Effect of Biochar Particle Size on Biogas Production Using Bread Waste Substrate Yusron Sugiarto; Ulimaz Rahma Wijayanti; Nimas Mayang Sabrina Sunyoto; Inggit Kresna Maharsih; Ria Dewi Andriani; Fajri Anugroho
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 11, No 1 (2023)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.01.10

Abstract

The effect of biochar supplementation with different particle size on biogas production in two-stage anaerobic digestion of white bread waste was carried out on a laboratory scale using a 100 mL bioreactor. The supplementation of biochar variations with particle sizes <63 µm, <125 µm, <149 µm, <250 µm, and <500 µm and the addition of different biochar concentration of 5 g/L, 15 g/L, and 25 g/L were investigated to obtain optimal concentrations. Mixed cultures were incubated at 35 °C for 40 days. Daily gas production, pH and Chemical Oxygen Demand (COD) were measured using the daily water displacement method. The results showed that the particle size of biochar < 500 µm with a biochar concentration of 5 g/L increased biogas production by 60% and resulted in gas accumulation of 4,240.03 mL/L. CH4, It has proven that biochar increased pH in the mixture. COD concentration decreased from 9,670 mg/L to 1,640 mg/L.
The Fortification with Red Dragon Fruit (Hylocereus polyrhizuz) Peel Extract Evaporated with Mae Method Towards the Physic-Chemistry Quality of Symbiotic Yoghurt Manik Sawitri; Abdul Manab; Ria Dewi Andriani; Ibrahim Tambunan
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.2

Abstract

This study aims at determining the optimum fortification with red dragon fruit peel extract evaporated with MAE method towards the physicchemistry characteristics of symbiotic yogurt. The research object is symbiotic yogurt made of pasteurized fresh milk, red dragon fruit peel extract evaporated with Microwave Assisted Extraction (MAE) method and evaporated with rotary vacuum evaporator, and yoghurt starter containing lactic acid bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus (1:1). The study employs an experiment with Complete Random Design in four treatments including without fortification with red dragon fruit peel extract (P0) and with fortification with red dragon fruit peel extract at 10% (P1), 20% (P2), and 30% (P3) (v/v) with three replications. The variables to be analyzed include physical quality (pH, viscosity, syneresis), color (L*, a*, b*) and chemical quality (acid total, lipid and protein level). The data were analyzed using Analysis of Variance (ANOVA). If there was a difference, the analysis would be continued using Duncan multiple Range Test. The result indicates that the fortification with red dragon fruit peel extract shows significant differences on the pH level (P<0,05), viscosity (P<0,01), syneresis, color (L*, a*, b*) and chemical quality of symbiotic yoghurt. Fortification with red dragon fruit peel extract reduces the pH level and syneresis while it increases viscosity, total acid and protein level because of the fiber content i. e. pectin which functions as a stabilizer. Moreover, it also decreases the lipid profile and increases the turbidity (L*, b* and a*) values. It is concluded that the optimum fortification of 20% with red dragon fruit peel extract evaporated using MAE method results in symbiotic yoghurt observed from its physic-chemistry quality.
Co-Authors Abdul Manab Achmad, Fariz Fajri Anugroho Ibrahim Tambunan Inggit Kresna Maharsih Jaya Mahar Maligan Mahsa Ridhani Jordan Manik Sawitri Mulia W. Apriliyani, MP Mulia Winirsya Apriliyani Nimas Mayang Sabrina Sunyoto Purwadi Purwadi Teti Estiasih Ulimaz Rahma Wijayanti