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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Stock Peternakan
Yannuarsita, Deni
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Veterinary

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Optimization Of Temperature And Time For The Quality Of Probiotic Yogurt Using Custom Incubator Yannuarsita, Deni; Prasojo, Nugroho Dwi; Sasmito, Moch Shandy
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 2 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i2.7201

Abstract

Purpose: This study aims to determine the best temperature and time to incubate the yogurt making process by using a custom incubator as a fermentation tool for the quality of yogurt which includes the content of protein, fat, total acid, and lactic acid bacteria (LAB) Methodology: This study uses a Factorial Complete Random Design (RAL), the first factor is temperature (S1=36ºC, S2=39ºC, S3=42ºC) and the second factor is time (T1=8 hours, T2=12 hours, T3=16 hours, T4=20 hours) each treatment is repeated three times, the data obtained is statistically analyzed using Analysis of Variance (Anova). If there is a real difference, it is continued with Duncan's New Multiple Range Test (DNMRT) at the level of 5% and 1%. Results: The temperature difference had a real effect (P<0.05) on the levels of protein, fat and LAB while the time difference had a real effect (P<0.05) on protein, fat, total acid and LAB. The interaction of temperature and time treatment had a real effect (P<0.05) on the content of Protein, Fat, Total Solid and LAB. Findings: The use of 39ºC temperature and 16 hours was able to produce a protein content of 3.77%, a total acid level of 0.85%, and a number of lactic acid bacteria of 8.99 log cfu/ml. Novelty: This study provides information that the combination of high temperature use and short time can speed up the incubation process. Originality: This study explains the effect of temperature and time on the quality of yogurt. Conclusion: high temperature and short time with custom incubator can produce yogurt according to SNI. Document Type: Experimental Research Article
UJI ORGANOLEPTIK DAN ANALISA USAHA BAKSO SAPI DENGAN KONSENTRASI TEPUNG TAPIOKA YANG BERBEDA Yannuarsita, Deni; Rintania, Sandris; Sasmito, Moch. Shandy
STOCK Peternakan Vol 5, No 2 (2023): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v5i2.1173

Abstract

The aims of This research are determining the percentage of tapioca flour that used in making meatballs for organoleptic tests which include of color, flavor, taste and texture as well as to determine the business analysis to know that is worth to developing or not. This research was carried out from June 20 2023 to August 10 2023 at the State Polytechnic Banyuwangi Animal Products Processing Technology laboratory. This research used a Randomized Block Design (RAK) method, using 4 treatments and each treatment consisted of 5 replications, namely P0 = Meatballs with 10% tapioca flour concentration, P1 = Meatballs with 20% tapioca flour concentration, P2 = Meatballs with 30% tapioca flour concentration. P3 = Meatballs with 40% tapioca flour concentration. The data was analyzed using SPSS and continued with the DMRT test if there were significant differences, The result that in the color attribute there were significant differences between treatments, the highest mean value was in P2 3.87 ± 0.57 and the lowest was in P0 3.43 ± 0.63, while for the flavor, taste and Texture There is no significant influence of each treatment. From the overall analysis results it can be concluded that P2 is the best treatment. After analysis, it was found that the BEP price was IDR 9,000 and the BEP production was 27 packs, the R/C ratio was 1.39 and the ROI was 26. .65, from the results of the cost analysis it can be concluded that the meatball business is worth to developing.
TECHNIQUES OF STORAGE STAPHYLOCOCCUS AUREUS ON CELL VIABILITY AS A REFERENCE FOR ISOLATE PRESERVATION IN MICROBIOLOGY LABORATORIES Yannuarsita, Deni; Sasmito, Moch Shandy; Riyadi, Eko Slamet; Hilmi, Mustofa
STOCK Peternakan Vol 7, No 2 (2025): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v7i2.1870

Abstract

Preservation of isolates is carried out as an effort to collect and conserve microbial germplasm and to ensure its availability for future research and applications. The purpose of this research to evaluated the effectivity of temperature (5ºC and -4ºC) during 84 days to prevent viability of staphylococcus aureus, which can be used as a model inactivation kinetic and recommendation determine in the microbiology laboratorium. The research was conducted at the Microbiology Laboratory of the Agricultural Department, Banyuwangi State Polytechnic, from June to September 2025. The temperature are 5°C and –4°C, and the period are 0, 14, 28, 42, 56, 70 and 84 days. All test isolates were suspended in Tryptone Soy Broth (TSB) and supplemented with 15 % glycerol. Analysis of variance revealed a highly significant interaction (P 0.001) between temperature and storage period on Staphylococcus aureus viability. At 5 °C, colony bacteria decrease from days 14 until days 80 is 0.95 log CFU/mL. At –4 °C the population of colony bacteria dropped by approximately 1.7 log CFU/mL. The study concludes that, Short-term preservation can be achieved at 5 °C, with sub-culturing recommended at weeks 4–6, Medium-term preservation at –4 °C allows sub-culturing after month 6, Long-term preservation at –4 °C is feasible, with sub-culturing possible after month 12. 
Co-Authors Mustofa Hilmi Prasojo, Nugroho Dwi Rintania, Sandris Riyadi, Eko Slamet Sasmito, Moch Shandy Sasmito, Moch. Shandy