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All Journal Jurnal Peternakan Indonesia AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat JURNAL ILMIAH PETERNAKAN TERPADU ZIRAA'AH MAJALAH ILMIAH PERTANIAN International Journal Of Science, Technology & Management (IJSTM) Wal'afiat Hospital Journal Journal of Aafiyah Health Research (JAHR) Jurnal Teknologi Hasil Peternakan Madani: Multidisciplinary Scientific Journal Center of Economic Students Journal (CSEJ) WAL'AFIAT HOSPITAL JOURNAL
Andry Pratama, Andry
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Journal : Madani: Multidisciplinary Scientific Journal

 1 
Potensi Khamir Amilolitik Sebagai Starter Fermentasi Produk Pangan Peternakan Cahyaningsih, Ananda Winda; Pratama, Andry; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 4 (2024): Madani, Vol. 2, No. 4 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12611741

Abstract

Fermentation is a food processing technique that has been used for a long time and offers increased shelf life and sensory quality of the product. One of the microorganisms that has great potential as a fermentation starter is amylolytic yeast which has the ability to break down starch into simple sugars through the enzyme amylase. This research aims to review the potential of amylolytic yeast in the fermentation of livestock food products, covering various types, characteristics and applications in the livestock product food industry. This research uses a literature review method from various scientific sources in the last 10 years. The analysis results revealed the characteristics of amylolytic yeast, including tolerance to environmental variations and adaptability to various food substrates. Various types of yeast such as Saccharomyces cerevisiae, Candida, Debaryomycces have been proven effective in improving sensory quality, nutritional value, and production efficiency in livestock food products.
Pengaruh Penambahan Bunga Telang (Clitoria ternatea) terhadap pH, Total Bakteri Asam Laktat, Total Yeast, dan Antibakteri Masker Kefir Setiawan, Raudya Arini; Wulandari, Eka; Pratama, Andry
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.13117934

Abstract

Kefir is the result of milk fermentation with microorganisms in kefir grains consisting of lactic acid bacteria and yeast. Processing kefir into facial care products such as masks is one of the innovations that can be done to increase the value of kefir. Butterfly pea (Clitoria ternatea) is an herbal plant that has many benefits derived from the nutrients it contains. This study aims to determine the effect of adding butterfly pea extract on the pH, total lactic acid bacteria, total yeast, and antibacterial activity in kefir masks. This research was conducted experimentally using a Completely Randomized Design (CRD) with 5 concentration treatments (P1=0.1%, P2=0.3%, P3=0.5%, P4=0.7%, P5=0.9%) and repeated 4 times. The research data obtained were processed using analysis of variance and Duncan's multiple range test. The results showed that the addition of telang flower extract can increase the total lactic acid bacteria, total yeast and antibacterial activity of kefir masks. However, it has the same effect on the pH value of kefir mask. The addition of 0,9% butterfly pea extract in kefir mask resulted in total lactic acid bacteria of 1.26×109 cfu/ml, total yeast of 2.21×109cfu/ml, the highest antibacterial activity of 8.23 mm and pH of 4.14.
Karakteristik Mutu Mikrobiologi (Total BAL, Yeast, Antibakteri) dan pH Masker Kefir Ekstrak Bunga Telang Selama Penyimpanan Suhu Rendah 4-6°C Sabilah, Raisha Putri; Wulandari, Eka; Pratama, Andry
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12807955

Abstract

This study aims to determine the effect of storage time for kefir masks with butterfly pea flower extract on microbiological characteristics (total lactic acid bacteria, total yeast, and antibacterial activity) and pH at low temperatures (4-6?). The research was conducted using an experimental method using a Completely Randomized Design (CRD) with 4 treatments based on storage time (P1 = day 1, P2 = day 4, P3 = day 7, and P4 = day 10) and 5 repetitions. Data were analyzed using variance followed by an orthogonal polynomial test. The results of the study showed that storage time at low temperatures (4-6?) of kefir mask with the butterfly pea flower extract increased total LAB, total yeast, and antibacterial activity. However, it gave the same results for pH. On the 10th day of storage time with low temperatures (4-6?) of kefir mask with the butterfly pea flower extract produced a total LAB of 5.02 x 107 cfu/mL, total yeast of 4.47 x 107 cfu/mL, antibacterial activity of 6,4 mm, and pH of 4.28.
Pengaruh Penambahan Minyak Jagung pada Pembuatan Keju Olahan (Sliced Cheese) dengan Koagulan Getah Pepaya Kering terhadap pH, Kekompakan (Firmness), dan Keempukan Yustisia, Eva Sanum; Putranto, Wendry Setiyadi; Pratama, Andry
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12809903

Abstract

Sliced cheese merupakan keju yang dipotong menjadi irisan tipis dengan ukuran yang seragam. Keju terbentuk dari gumpalan akibat koagulasi protein susu oleh enzim rennet. Rennet memiliki harga yang relatif mahal sehingga dibutuhkan alternatif yang dapat digunakan dalam proses koagulasi. Salah satu alternatifnya adalah enzim papain dari getah pepaya. Namun, penggunaan papain tersebut dapat berdampak pada tekstur keju yang mengeras sehingga ditambahkan minyak jagung untuk memperbaiki tekstur dari keju tersebut karena mengandung asam lemak tak jenuh yang tinggi. Penelitian ini bertujuan untuk mengetahui konsentrasi minyak jagung yang akan menghasilkan pH, kekompakan (firmness), dan keempukan terbaik. Penelitian dilaksanakan pada bulan Januari-Maret 2024 di Laboratorium Teknologi Pengolahan Produk Peternakan dan Laboratorium Riset dan Pengujian Bioteknologi, Fakultas Peternakan, Universitas Padjadjaran. Penelitian ini dilakukan secara eksperimental dengan Rancangan Acak Lengkap (RAL) menggunakan empat perlakuan dan lima ulangan dengan persentase minyak jagung yang terdiri dari P0 (tanpa pemberian minyak jagung), P1 (5%), P2 (10%), dan P3 (15%). Data dianalisis menggunakan analisis sidik ragam dan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan minyak jagung pada pembuatan sliced cheese memberikan pengaruh yang sama terhadap nilai pH dan keempukan. Namun, menurunkan nilai kekompakan (firmness). Penambahan minyak jagung dengan konsentrasi 5% merupakan konsentrasi terbaik karena menghasilkan nilai kekompakan (firmness) yang tinggi.
Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea L.) Terhadap pH, Kadar Alkohol dan Antioksidan kefir Susu Kambing Gymnastiar, Muhammad Galih; Wulandari, Eka; Pratama, Andry
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.13117925

Abstract

Goat milk kefir is a fermented milk product that contains vitamins, minerals, and essential amino acids that can help maintain and improve body functions. In addition, kefir has anticancer, anti-inflammatory, and antidiabetic properties. Kefir can be made by adding telang flower extract (Clitoria ternatea L.) which aims to improve the characteristics and quality and add functional value to goat milk kefir. The study was conducted to determine the effect of the addition of telang flower extract on the characteristics of pH value, alcohol content, and antioxidant activity of goat milk kefir. This study used an experimental method with a completely randomised design (CRD), up to 4 concentration treatments (P1 = 0.5%, P2 = 1%, P3 = 1.5% and P4 = 2%) and repeated 5 times. The data on pH, alcohol content and antioxidant activity were analysed by analysis of variance, followed by Duncan's post hoc test. The results of the study identified that the addition of telang flower extract in making goat milk kefir gave the same effect on pH value and alcohol content. However, it increased the antioxidant activity. Based on this study, the addition of 1.5% telang flower extract produced the best treatment with a pH value of 4.30, alcohol content of 0.4% and antioxidant activity of 22.704 ppm.
Khamir Pada Produk Pangan Peternakan Telur dan Potensi Khamir Sebagai Agen Fermentasi Soerya, Fatima Aulia; Pratama, Andry; Putranto, Wendry Setiyadi
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 6 (2024): Madani, Vol 2, No. 6 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12193034

Abstract

The adaptive nature of yeast growth to normal temperatures makes it easy to live in foodstuffs, such as eggs. Yeast as a fermentation agent has long been used for its ability to extend shelf life and improve product quality. The purpose of this article paper is to analyze and collect studies on yeast in eggs and its potential as a fermentation agent. Based on the studies analyzed and collected several yeasts from eggs namely Candida, Rhodotorula, Thricosporon, Hypopichia, and Torulaspora. It was found that the potential of yeast as a fermentation agent is useful for the field of food to the field of fuel renewal technology. Its properties that convert sugar into alcohol and CO2 can improve the characteristics of food products, while also producing fuel renewal in the form of bioethanol from coconut water.
Co-Authors A M Hasbi Abdul Gafur Ahri, Reza Aril Alwi, Muhammad Khidri AM, Nasruddin ANGGAENI, TRIANING TYAS KUSUMA Azhari, Dinda Tri Baehaqi Cahyaningsih, Ananda Winda Christi, Rd. Febrianto Eka Wulandari Endah Yuniarti, Endah Eulis Tanti Marlina Firlanda, Syahrika Gymnastiar, Muhammad Galih Jajang Gumilar Jendri Mamangkey Kamidin, Masruhi Kartika, Intan Kusmajadi Suradi Lilis Suryaningsih Maulana, Alwi Rizal Nisa, Nur Sabrina Zahratun Nurdestianty, Kania Pasya, Salma Hasina Pramono, Sigit Dwi Prayoga, Renaldi Putri, Risma Rachmat Faisal Syamsu, Rachmat Faisal Sabilah, Raisha Putri Septiana, Salma Septiani, Silvia Setiawan, Raudya Arini Setiyadi Putranto, Wendry Soerya, Fatima Aulia Tenrisau, Muhammad Akhsan Utama, Dicky Tri Wendry Setiyadi Putranto Yasmin, Adinda Putri Yuli Astuti Hidayati Yusriani, Yusriani Yustisia, Eva Sanum