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All Journal Jurnal Ternak Tropika Jurnal Ternak Tropical Animal Science
Atmaja, Baluh Medyabrata
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Social Sciences Veterinary

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Journal : Tropical Animal Science

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PERUBAHAN FISIKOKIMIA FULL FAT MAYONNAISE DENGAN PENAMBAHAN SARI JAHE SEBAGAI ANTIOKSIDAN ALAMI SELAMA PENYIMPANAN: PHYSICOCHEMICAL CHANGES OF FULL FAT MAYONNAISE WITH THE ADDITION OF GINGER EXTRACT AS A NATURAL ANTIOXIDANT DURING STORAGE Safitri, Alief Rahmania; Sari, Dewiarum; Ali, Muhammad Irvan; Atmaja, Baluh Medyabrata; Hutabarat, Amelia Lulu Rosalin; Lestari, Wenni Meika; Ali, Abdul Muta; Hidayatulloh, Rifqi
Tropical Animal Science Vol. 7 No. 1 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i1.1811

Abstract

Mayonnaise is an oil-in-water emulsion product that is highly susceptible to degradation during storage, including phase separation, lipid oxidation, and discoloration. The objective of this study was to evaluate the impact of incorporating three different types of ginger extracts (red ginger, elephant ginger, and emprit ginger) at a concentration of 1.5% on the physicochemical stability of full-fat mayonnaise over a month storage period. Parameters assessed included emulsion stability, color attributes (L, a, b*), moisture content, fat content, and pH on days 0, 7, 14, 21, and 28. The study employed a nested Completely Randomized Design (CRD), and data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test. The results indicated that the addition of red ginger extract significantly improved emulsion stability, preserved color brightness, slowed the increase in moisture content, and mitigated the decline in fat content during storage. The addition of ginger extract exhibited no significant effect on pH variations. The antioxidant and antimicrobial activities of bioactive compounds in red ginger were instrumental in maintaining the quality of mayonnaise throughout storage. These findings highlight the potential of red ginger extract as a natural additive to enhance the physicochemical stability of full-fat mayonnaise for up to 21 days under ambient storage conditions.
POTENSI LIMBAH JERUK NIPIS FERMENTASI SEBAGAI FEED ADDITIVE UNGGAS: THE POTENTIAL OF FERMENTED LIME WASTE AS A POULTRY FEED ADDITIVE Shihah, Hanna Dzawish; Sunarti, Dwi; Prasetyo, Aris Budi; Atmaja, Baluh Medyabrata
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1800

Abstract

Fermented lime waste has potential as a feed additive for poultry, but its utilization is hindered by its high pectin fiber content, which can negatively impact poultry performance. This study aimed to evaluate the effect of Aspergillus niger fermentation on pectin fiber content and the pH value of lime waste. The materials used were lime peel flour and a commercial Aspergillus niger mold. The study followed a completely randomized design (CRD) with four levels of A. niger starter: 0%, 1%, 2%, and 3%. Each treatment was replicated five times. The fermentation process was conducted under aerobic conditions for five days at room temperature. The results showed that fermentation with A. niger significantly increased the pH value of the fermented lime peel flour (P < 0.05) and decreased its pectin fiber content (P < 0.05).
Co-Authors Agasi, Satri Yusasra Ali, Abdul Muta Amelia Lulu Rosalin Hutabarat Bakti, Makmur Batara Dwi Sunarti Herviyanto, Doni KUSWATI Muhammad Irvan Ali Prasetyo, Aris Budi Rifqi Hidayatulloh Sari, Dewiarum Shihah, Hanna Dzawish Wenni Meika Lestari