Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Animal Production : Indonesian Journal of Animal Production
T Setyawardani, T
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Veterinary

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
The Use of Skim Milk and Essential Fatty Acids as an Alternative Method on Improving Yoghurt Nutrition Quality Astuti, TY; Setyawardani, T
ANIMAL PRODUCTION Vol 8, No 1 (2006): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1331.81 KB)

Abstract

The objective of the research was to investigate the effects of addition of different levels lemuru seafish oil on skim milk-based yoghurt in order to produce good quality and marketable yoghurt. The experiment consisted of lemuru seafish oil fractination based on its freesing point and the addition of extracted lemuru seafish oil to skim milk-based yoghurt at 0.50%; 1%; 1.50%; 2%.  Yoghurt with 0% lemuru seafish oil was included as a control.  A Completely Randomised Design was employed and each treatment has 5 replicates.  Results showed that: (a) the addition of lemuru seafish oil up to 2% affected lactic acid contents  of yoghurt but still within the normal range, (b) consumers preferred the smell and taste of yoghurt with  2% lemuru  seafish oil; but they  preferred  the texture of  yoghurt  with 0.50% lemuru  seafish oil, (c) the addition of lemuru seafish oil to skim milk-based  yoghurt increased the nutritional quality of the products, especially the amount of omega 3 and omega 6 fatty acids. In order to get an ideal ratio between omega 3 and omega 6 fatty acids (4:1), it was recommended to further investigate the use of lemuru seafish oil on milk products and the addition of omega 3 fatty acids from different sources as well as the shelf life of yoghurt with added lemuru seafish oil. (Animal Production 8(1): 16-21 (2006) Key Words : Yoghurt, lemuru seafish oil, essential fatty acids
Study of Tenderization Method of Old Goat Meat Setyawardani, T; Haryoko, I
ANIMAL PRODUCTION Vol 7, No 2 (2005): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (101.751 KB)

Abstract

The objective of the study was to investigate the effectiveness of tenderization methods on several characteristics of goat meat.  A total of 6 goats (approximately 3 years of age) were used in the study.  The meat was obtained from the hind leg (m. biceps femoris).  Treatments were arranged in a Completely Randomized Design (CRD) with 6 replicates in each treatment.  The treatments were P0: control, P1: the meat was submerged in pineapple juice extract, P2: the meat was electrically stimulated, and P3: the meat was injected with CaCl2 solution.  The variables measured were tenderness (mm/g/s), pH, water holding capacity (%), cooking losses (%), moisture content (%) and dissolved protein content (μg/ml).  Data obtained were analyzed using Analysis of Variance and Least Significant Difference compare the differences between means.  The result showed that treatments significantly (P<0.01) affected the meat tenderness, pH and water holding capacity but not significantly (P>0.05) affected meat cooking losses, moisture content and dissolved protein.  It can be concluded that injection CaCl2 was more effective in improving the tenderness of old goat meat. . (Animal Production 7(2): 106-110 (2005) Key Words : Tenderization Method, Pineapple Juice Extract, Goat meat, CaCl2, Electrical Stimulation
Identification and Characterization of Probiotic Lactic Acid Bacteria Isolated from Indigenous Goat Milk Setyawardani, T; Rahayu, WP; Maheswari, R; Palupi, NHS
ANIMAL PRODUCTION Vol 13, No 1 (2011): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (563.555 KB)

Abstract

Probiotic lactic acid bacteria play role as functional food and it is very important to know their identification and characterization. The diversity of lactic acid bacteria isolated from Ettawa crossbred and Saanen crossbreed goat milk was studied in terms of morphology, physiology and their characteristics. A total of 33 lactic acid bacterial strains were isolated and 18 isolates passed the initial selection.  The second step was in vitro test, namely their resistances to low pH (2, 2.5, and 3.5) and bile salt (0.3%) were evaluated to know their potential as probiotic.  The results showed that all strains grew well at acid condition (pH 2, 2.5, and 3.2) and seven strains grew well at bile salt (0.3%). Identification with API test for seven isolates showed that two isolates were Lactobacillus rhamnosus, 1 isolate was Lactobacillus plantarum and four isolates were Lactobacillus plantarum 1. (Animal Production 13 (1):57-63 (2011)Key Words: goat milk, lactic acid bacteria, probiotic, in vitro
Co-Authors I Haryoko, I NHS Palupi, NHS R Maheswari, R TY Astuti, TY WP Rahayu, WP