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All Journal Buletin Peternakan Jurnal Veteriner JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Ilmu dan Industri Peternakan Jurnal Sain Peternakan Indonesia JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Tropical Animal Science Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Ilmiah Membangun Desa dan Pertanian Hasanuddin Journal of Animal Science (HAJAS) Journal of Tropical Animal Science and Technology Jurnal Sains dan Teknologi Peternakan COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Journal of Comprehensive Science JAS (Journal of Animal Science) Chalaza Journal of Animal Husbandry Animal Agricultura
Sulmiyati Sulmiyati
Fakultas Peternakan Kelautan Dan Perikanan Universitas Nusa Cendana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Buletin Peternakan

 1 
Physicochemical, Microbiology, and Sensory Characterization of Goat Milk Kefir in Various Incubation Time Sulmiyati Sulmiyati; Nur Saidah Said; Deka Uli Fahrodi; Ratmawati Malaka; Fatma Fatma
Buletin Peternakan Vol 43, No 3 (2019): BULETIN PETERNAKAN VOL. 43 (3) AUGUST 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v43i3.37217

Abstract

This study aimed to analyze the characteristics of goat milk kefir based on the incubation time variations on physicochemical, microbial and organoleptic. The method used was an experimental method using a Completely Randomized Design with 3 various incubation time which were for 12 hours, 18 hours and 24 hours with five replications. Parameters measured were physicochemical characteristics (pH, lactic acid concentration, and ethanol content), microbial characteristics which as the total number of lactic acid bacteria (LAB) colonies and the organoleptic characteristics were color, aroma, taste and favorability level towards goat milk kefir. Physicochemical and microbial data were analyzed by Analysis of Variance (ANOVA) while the organoleptic data were analyzed descriptively. The results showed that the incubation time gave significantly difference effect (P<0.05) on the pH, lactic acid concentration, the total number of LAB goat milk kefir and did not significant effect on the ethanol content. The organoleptic results showed that the incubation time didn’t significant effect on color and aroma, however gave significant affects on the tastes and favorability towards goat milk kefir. It can be concluded that the best incubation time was 24 hours. The physicochemical characteristics showed the pH value at 4.16±0.089; lactic acid concentration at 0.24±0.039%; ethanol content at 0.75±0.044%. The microbiology characteristics, the total number of Lactic Acid Bacteria at 1,24x107±0,008 CFU/ml. The characteristic of organoleptic color at 3.95 (white); aroma at 4.10 (kefir scent); taste at 4.25 (poor acid) and favorability at 4.15 (like).
Characteristics of Suspesi with Different Level of Biduri Leaf Extract at a Temperature of 75C, Traditional Cheese from Nusa Tenggara Timur Sulmiyati, Sulmiyati; Malelak, Gemini E. M.
Buletin Peternakan Vol 48, No 3 (2024): BULETIN PETERNAKAN VOL. 48 (3) AUGUST 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i3.92772

Abstract

The characteristics of the cheese produced are influenced by many factors, including the characteristics of the coagulant used. The characteristics of biduri leaf extract influence the characteristics of the suspesi. The research aimed to analyze the physicochemical, microstructure, and organoleptic characteristics of suspesi using different levels of biduri leaf extract given at a temperature of 75°C. This experimental study used a Completely Randomized Design with five treatments and three replications. Treatment is provided in making suspesi by adding biduri leaf extract, L1 = 2%, L2=  2.5%, L3 = 3%, L4 = 3.5%, L5 = 4%. Each level of bidi leaf extract was added at a temperature of 75°C. The variables measured were coagulation time, curd production, whey percentage, pH of curd, lactic acid percentage, water content, protein, fat, carbohydrates, L*, a*, b* color measurements, hardness, tannin content, microstructure, and organoleptic characteristics. The results obtained were that the significant effect (P<0.05), where there is an increase in coagulation time, whey percentage, lactic acid percentage, and organoleptic characteristics at the hedonic quality aspect of color, taste, texture, hedonic/preference aspect of taste and texture. and there has been a decrease in curd production.  Furthermore, did not show a significant effect (P>0.05) on the pH of curd, water, protein, fat, carbohydrates content, hedonic quality aspects of smell, hedonic aspect of color, smell, the color of L*, a*, b*, Wi, Yi, hardness, tannin content. The microstructure there was to bond loose between protein and fat molecules. The conclusion given biduri leaf extract at different levels added at a temperature of 75°C, the characteristics of suspesi in physicochemical characteristics, organoleptic, and the microstructure of suspesi had decreased in line with the increase in the level of biduri leaf extract. The best suspesi was at a level of giving biduri leaf extract at 2%. 
Co-Authors . Fatma Ali, Najmah Aristika, Gega Indah Armadianto, Heri Arnoldus Tandri Ati, Winarti Delfiana Bastari Sabtu D. U. Fahrodi Daud, L Deka Uli Fahrodi E. M. Malelak, G. E. Malelak, Gemini Elisabet Burga Janggu F. Maruddin Fatma Maruddin Geertruida Margareth Sipahelut Gemini E. M. Malelak Gemini E.M Malelak Gemini Ermiani M. Malelak Gemini Ermiani Mercurina Malelak Gradiana Usolin, Maria Gustina, Sri Imanuel Benu Jelantik, I Gusti Ngurah Karina Utari, Metildis Karolina Prihatiana Findyati Laha, Putri Lawa, Alvrado Bire M. Sipahelut, Geertruida M. Sipahelut, Geetruida Magfrah Magfrah Marsudi Marsudi Matheos Filipus Lalus Mbela, Gaudensia N. S. Said Nenoharan, Elzabat Metriani Nur Saidah Said Nur Saleh Said Pieter Rihi Kale R. Malaka Ratmawati Malaka Ratmawati Malaka Ratmawati Malaka Riwu, Agustinus Rudolf Robert Noach, Yakob Sabtu, Bastari Salahuddin Salahuddin Sipahelut, Geertruida M. Taek, Paskalius Telupere, Frangky M.S. Thadeus Octovianus Welin Yunita Aoetpah