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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Keteknikan Pertanian Tropis dan Biosistem JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Agripet
Fadhlurrohman, Irfan
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Electrical & Electronics Engineering Energy Mechanical Engineering Social Sciences Other

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Functional Food Innovation Based on Fermented Milk Products with Fortification of Various Types of Tea: A Review: Inovasi Pangan Fungsional Berbasis Produk Susu Fermentasi dengan Fortifikasi Berbagai Jenis Teh: Review Fadhlurrohman, Irfan; Susanto, Jodi
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol. 9 No. 1 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i1.10221

Abstract

Today's people tend to consume healthy food, for example, functional food. Functional foods from fermented milk products which contain many bioactive compounds include yogurt, kefir, and cheese. The nutritional value of this product can be further increased through fortification of various types of tea. This research aims to summarize results related to the fortification of various types of tea in yogurt, kefir, and cheese products as a functional food innovation based on fermented milk. Based on various research, tea fortification in fermented milk products can increase the functional value of the product. Fortification of green tea, oolong tea, white tea, and black tea as much as 0.5 – 4% has been proven to increase the total phenolic content, antioxidant activity, antimicrobial and LAB growth as well as produce better color, texture, and sensory properties of yogurt. Green tea and black tea fortification of 1 – 4% is also believed to produce kefir with better antimicrobial and antioxidant activity and has a lower calorific value than products without tea fortification. Cheese with green tea or orthodox black tea fortification of 0.1 – 2% or 2 g/kg has been proven to be able to enrich polyphenolic compounds up to 2 times, and the antiradical activity of the cheese is up to 44%, and the antioxidant activity of the cheese is 14% higher than the control. Based on the research that has been carried out, it is believed that the fortification of various types of tea in yogurt, kefir, and cheese products can be an innovation in the development of functional food which can have a better impact on body health.
Potential of Functional Food Fortified Alfalfa (Medicago sativa L.) in Fermented Milk Products: A Literature Review Nasihin, Ahmad; Fadhlurrohman, Irfan
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 1 (2025): April 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2025.013.01.05

Abstract

Alfalfa (Medicago sativa L.) is an herbal plant rich in nutrients such as vitamins, minerals, proteins, and bioactive compounds. Many bioactive compounds contained in alfalfa are flavonoids and phytosterols, making it an ideal ingredient for food fortification. Although it has been widely used in food products, its use in fermented dairy products is still very rare. This literature review aims to explore the potential of alfalfa as a fortifying ingredient for fermented milk products by reviewing various literature related to alfalfa and milk fortification. The literature search method was conducted through various academic databases such as Google Scholar, Scopus, PubMed, and ScienceDirect. The literature search used keywords consisting of “alfalfa”, “milk fortification”, “functional food”, and “fermented dairy products”. The literature review results show that alfalfa can be fortified into fermented dairy products such as yoghurt and kefir. Alfalfa can enhance nutritional content, optimize the fermentation process, and increase the functional value of fermented dairy products, which can support body health, maintain the immune system, and potentially reduce cancer. Additionally, alfalfa has been shown to extend the shelf life of products due to its antimicrobial and antioxidant properties, which inhibit the growth of pathogenic microorganisms. Challenges such as antinutritional content and the impact of alfalfa on the organoleptic and sensory characteristics of fermented dairy products can be addressed through appropriate processing methods with optimal dosing, resulting in products that not only meet basic nutritional needs but also provide positive health effects and are acceptable to consumers. Functional food innovations resulting from alfalfa fortification have great opportunities for developing fermented dairy products with higher functional values to meet consumers' demand for a variety of health-beneficial foods.
Characteristics of Concentrated Yogurt Manufactured from Goat Milk Added with Different Levels of Black Rice Extract Sulistyorini, Dewi Wulandari; Fadhlurrohman, Irfan; Tianling, Mays; Setyawardani, Triana; Sumarmono, Juni
Jurnal Agripet Vol 25, No 1 (2025): Volume 25, No. 1, April 2025
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v25i1.43600

Abstract

This study investigated the characteristics of concentrated yogurt made from goat milk with the addition of black rice extract. The inclusion of black rice extract aimed to provide a source of antioxidants and natural coloring, as it is rich in flavonoids, particularly anthocyanins. The primary materials used in this research were goat milk, a dry yogurt starter, and black rice extract. The experiment was conducted in several stages: preparation of black rice extract, yogurt production, and concentrated yogurt production. A randomized complete block design (RCBD) was employed, with treatments involving varying levels of black rice extract (0%, 2%, 4%, and 6%), each treatment repeated five times. The yogurt starter, containing probiotic lactic acid bacteria (Bifidobacterium longum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus acidophilus, and Streptococcus thermophilus), was used to facilitate the fermentation of milk into yogurt. Parameters measured included yield, pH, total titratable acidity, instrumental color indices (L*, a*, b*, whiteness index, hue, and chroma), total phenolic compounds, antioxidant activity, total lactic acid bacteria (LAB), texture, and proximate composition (moisture, ash, fat, and protein content). The addition of black rice extracts up to 6% resulted in higher protein and total lactic acid bacteria levels compared to the control. Additionally, black rice extract improved the color characteristics of concentrated yogurt made from goat milk.and gastrointestinal tract development in broiler chickens.
The Effect of Adding Carrot Powder, Dragon Fruit, Secang Wood, and Telang Flowers on the Physicochemical and Sensory Characteristics of Milk Ice Cream Setyawati, Awalia Putri; Daffarrel, Reyhan; Azizah, Fitri Nur; Ananta, Maghriza Dhafa; Setyawardani, Triana; Sumarmono, Juni; Fadhlurrohman, Irfan; Arkan, Naofal Dhia
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.7

Abstract

This study aims to evaluate the effect of the addition of carrot powder, dragon fruit, secang wood, and telang flowers on the physicochemical and sensory characteristics of milk ice cream. A Complete Random Design (CRD) with four treatments and five repeats was used to observe color, overrun, pH, melting time, texture, and organoleptic parameters. The results show that the addition of natural ingredients has a significant influence on several parameters. Colour and texture showed noticeable differences, with the carrot (P1) treatment having high lightness (62.39±3.89) and with secang wood (P3) treatment having high hardness (509.34 N), while dragon fruit (P2) was preferred in organoleptic tests. Overrun and melting time don't show any noticeable difference (p > 0.05), but overall values are below home industry ice cream standards. The addition of natural ingredients such as dragon fruit and telang flower lowers the pH, influenced by the anthocyanin content. In conclusion, natural ingredients can improve the visual characteristics and sensory preferences of ice cream, but it need optimization to meet industry quality standards.
APLIKASI HIDROKOLOID PADA PRODUK OLAHAN DAGING AYAM SEBAGAI PELUANG USAHA DI KELOMPOK PURBASARI Setyawardani, Triana; Hantoro Djoko Rahardjo, Agustinus; Krisnaresanti, Aldila; Sumarmono, Juni; Fadhlurrohman, Irfan
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i1.83-90

Abstract

Penambahan hidrokoloid merupakan inovasi pada pengolahan daging ayam, yaitu produk nuget dan sosis yang mampu meningkatkan kualitas produk. Peserta pengolahan adalah istri Kelompok Tani Ternak (KWT) sebanyak 20 orang. Kegiatan pelatihan terdiri dari 3 kegiatan yaitu pembekalan secara teori, praktik produksi nuget dan sosis ayam dengan penambahan hidrokoloid. Peserta dibagi menjadi 4 kelompok dengan menambahkan 3 jenis hidrokoloid yang berbeda (gelatin, karagenan, glukomanan) dan satu produk tanpa penambahan. Hasil produk berupa nuget dan sosis diujikan secara sensori pada 20 panelis semi terlatih. Hasil evaluasi kegiatan, terjadi peningkatan pengetahuan teori tentang produk olahan daging ayam sebanyak 64,7%; peningkatan keterampilan membuat nuget ayam dengan penambahan hidrokoloid sebesar 42,94% dan sosis sebesar 89,5%. Kesimpulan kegiatan yang sudah dilakukan adalah terjadi peningkatan pengetahuan dan keterampilan ibu-ibu peserta pelatihan sebesar 65,71%.
Co-Authors Ahmad Nasihin, Ahmad Aldila Krisnaresanti, Aldila Ananta, Maghriza Dhafa Arkan, Naofal Dhia Azizah, Fitri Nur Daffarrel, Reyhan Hantoro Djoko Rahardjo, Agustinus Juni Sumarmono Setyawati, Awalia Putri Sulistyorini, Dewi Wulandari Susanto, Jodi Tianling, Mays Triana Setyawardani