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All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Peternakan Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi & Industri Hasil Pertanian JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Ilmiah Inovasi Jurnal Ternak Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) International Journal of Eco-Innovation in Science and Engineering (IJEISE) Jurnal Teknologi Hasil Peternakan Livestock and Animal Research JAPI: Jurnal Akses Pengabdian Indonesia Journal of Agriculture and Animal Science Prosiding Seminar Nasional Mini Riset Mahasiswa Journal of Agriprecision & Social Impact

Premy Puspitawati Rahayu

Faculty Of Animal Science, Brawijaya University, Malang, Indonesia

Author-ID : 8269642

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Nursing Physics Public Health Social Sciences Veterinary Other

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Characterization of Liquid Skim Milk Fortified with Whey-Mangosteen Pericarp (Garcinia mangostana) Extract Solution Jaya Mahar Maligan; Mahsa Ridhani Jordan; Ria Dewi Andriani; Premy Puspitawati Rahayu; Teti Estiasih
International Journal of Eco-Innovation in Science and Engineering Vol. 1 No. 01 (2020): IJEISE
Publisher : Engineering Faculty, University of Pembangunan Nasional Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v1i01.17

Mangosteen pericarp has many health benefits. The types of mangosteen-based functional foods and drinks are still very limited, because the phenolic components of the mangosteen pericarp extract are easily damaged and cannot be fully absorbed by the body. Whey protein in milk is believed to function as a carrier for food. This whey protein can form complexes with phenolic components and can improve its physical and functional properties. In producing functional foods that are more stable, whey complexes - extracts of mangosteen pericarps that have been formed are fortified into skim milk. Addition of whey-mangosteen pericarp extract solution not significantly affected (α= 0,05) to creaming, sedimentation, and solubility of skim milk. However, there was enlargement in particle size of each concentration. The best treatment in this study was the concentration of adding 5% whey-extract of mangosteen pericarp extract with a phase separation value of 7.33% ± 0.70, the value of solubility reached 92.90 ± 4.86, the sedimentation value reached 0.0211 ± 0.007 , and the average particle diameter was 3.9 µm

Mechanical, Chemical and Microstructure Properties of Composite Edible Film Added with Modified Casein Mulia W. Apriliyani, MP; Ria Dewi Andriani; Premy Puspitawati Rahayu; Purwadi Purwadi; Abdul Manab
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.4

Edible film is potentially applied to replace non-biodegradable packaging for animal products, e.g. meat and meat products. The overall objective of this study was to observe the effect of different addition levels of modified casein hydrolysate (casein-catechin complexes) on mechanical (film thickness, water vapor permeability, tensile strength, elasticity), chemical (moisture content, water activity, and solubility) and microstructure properties of composite edible casein film. The edible films were formulated according to different combinations of modified casein hydrolysate and casein film solution (0.50:0.25, 0.50:0.50, 0.75:0.25, and 0.75:0.50) and compared with control (without addition of modified casein). No significant effects of the treatment were found on film thickness, water vapor permeability, tensile strength, elasticity, moisture content, water activity, and solubility of the composite edible film. However, the micrographs show that the amount of polymer was higher as the proportion of catechin was increased. In conclusion, the addition of catechin-added casein (modified casein) to casein edible film solution at up to 0.5% did not alter the mechanical properties, moisture content, water activity and solubility of the composite edible film.

The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies Ria Dewi Andriani; Premy Puspitawati Rahayu; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Hypercholesterolemia is a disease that is indicated by the increasing level of cholesterol in the body and also as one of the factors causing cardiovascular disease. An alternative that can be done to prevent hypercholesterolemia is by consuming fermented milk. Skim milk is fermented using probiotic of Lactobacillus acidophillus, Lactobacillus plantarum and Streptococcus thermophilus. The skimmed milk that has been fermented is then tested for total lactic acid bacteria, total acid, pH, and in vivo analysis for antihypercholesterolemia activity using animal model. In this study, the animal models used were male white rats which were grouped into three treatment groups, namely negative control, positive control, and fermented milk group. The result of the study shows that the total lactic acid bacteria, total acid and pH of fermented skim milk were 5.25 x109 CFU/ml; 2.190% and pH 4.06, respectively. From the results, fermented milk with probiotics has the ability to reduce cholesterol levels in the blood of male white rats effectively in vivo.

Mutu Organoleptik dan Total Bakteri Asam Laktat Yogurt Sari Jagung dengan Penambahan Susu Skim dan Karagenan Premy Puspitawati Rahayu; Ria Dewi Andriani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 1 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

The objective of this research was to analyze sensory evaluation quality and total lactic acid bacteria of corn yogurt added with skim milk and carrageenan. This research used experimental laboratory method with completely randomized design and four replications. The treatment used were skim milk with concentration (2.5; 3; 3.5% b/v) dan carrageenan (0.5; 0.75; 1 % b/v). The result showed that the treatment gave significant different effect (p <0,05) on sensory evaluation quality from texture aspect; the addition of various concentrations of skim milk, and carrageenan concentrations, and the interaction did not give a different effect (p>0.05) on the total lactic acid bacteria, organoleptic (aroma and color). The addition of various of skim milk, and carrageenan concentrations gave total of total lactic acid bacteria, organoleptic (color, aroma and texture) was 2.83 x 108-4.4 x 108 CFU/ml; white to yellowness; acidness to acid; and thickness to thick. The best treatment of this research is the addition of skim 5% and carrageenan 0.75% with total lactic acid bacteria 4.4 x 108, the aroma is acidness, the color is yellowness, the texture is thickness. It could be concluded that the addition of skim milk and carrageenan in corn yogurt production can be accepted by consumers and increase the activity of lactic acid bacteriaÂ

Stabilitas Daging Ayam dengan Pelapisan Edible Coating Berbahan Kasein-Kitosan Selama Penyimpanan Mulia Winirsya Apriliyani; Premy Puspitawati Rahayu; Abdul Manab
Jurnal Ilmiah Inovasi Vol 20 No 3 (2020): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v20i3.2274

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh stabilitas penggunaan kasein edible coating dan kitosan pada daging ayam dengan lama penyimpanan yang berbeda ditinjau dari bilangan peroksida, bilangan iod, aktivitas antioksidan, jumlah bakteri, S. aureus, E. coli, dan Salmonella sp. Perlakuan daging ayam dilapisi edible coating suhu Â± 8 oC dengan perbedaan umur simpan selama 1 hari, 4 hari, 10 hari, 12 hari, 14 hari dan 21 hari. Data penelitian akan dianalisis menggunakan Analisis Varians dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD) jika terdapat perbedaan yang signifikan. Hasil penelitian menunjukkan bahwa daging ayam yang dilapisi dengan kasein kitosan edible coating dengan perlakuan lama penyimpanan memberikan pengaruh yang sangat nyata (P<0,01) terhadap nilai bilangan iod, bilangan peroksida, dan aktivitas antioksidan, ALT dan S. aureus. Edible coating kasein dan kitosan dapat memberikan stabilitas dalam masa simpan tertentu pada suhu 8 oC.

Different Type of Application Edible Coatings Technique on Beef of Physcochemical an Sensory Quality Mulia Winirsya Apriliyani; Premy Puspitawati Rahayu; Imam Thohari
Jurnal Penelitian Pendidikan IPA Vol 8 No 2 (2022): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v8i2.1142

This study aimed to determine the best technique of application of edible coatings (spraying, spreading, or dipping) on beef carried out sensory quality, then performed in coated to physicochemical analyses (pH, moisture content, WHC, cooking loss, and color). This study aimed to determine the best technique of application of edible coatings (spraying, spreading, or dipping) on beef carried out sensory quality, then performed in coated to physicochemical analyses (pH, moisture content, WHC, cooking loss, and color). The beef was coated with different coating techniques spraying, brushing, and dipping then stored at 27Â°C for 8 hours. At the end of the storage period, the treatments exhibited the best sensory analyses (texture surface and under, odor, physical deviation, and discoloration). The best sensory analysis is the spraying of coatings technique is spraying. The results that the application of the edible coatings technique on beef maintaining the best physicochemical quality are pH 5,59; the moisture content of 68,26%; WHC of 43,71%; cooking loss of 34,28%; and color indicated by L*, a*, and b*.

Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8° C Mulia Winirsya Apriliyani; Abdul Manab; Premy Puspitawati Rahayu; Miftahul Jannah; Puput Nurul Hidayah; Fina Faleha Firdiatila
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.2

Microbial contamination and fat oxidation may cause physical and chemical changes that can reduce the quality of broiler meat. The objective of this study was to determine the ability of casein chitosan edible coatings in maintaining the quality of broiler meat stored in certain storage time under refrigeration (8 oC), in terms of water activity (Aw), cooking loss, organoleptic properties (i.e. color, aroma and possible deviations), physicochemical properties (i.e. moisture content, water holding capacity/WHC, pH, lipid content, color), Total Plate Count (TPC), and microbial properties (i.e. Staphylococcus aureus, Escherichia coli, and Salmonella sp.). The materials used were broiler breast fillets and casein chitosan edible coating. The research was conducted using a Completely Randomized Design (CRD) based on 5 variations in storage time treatments i.e. at 0 h; 24 h; 72 h; 120 h; and 168 h in 4 replications. Edible coating casein chitosan on broiler meat under storage showed significant on Aw, WHC, pH, lightness, TPC, S. aureus, and E. coli. The application of casein-chitosan as an edible coating could be suitable to assure the safety of food products such as chicken meat at the range of storage time studied.

PENGEMBANGAN USAHA PENGOLAHAN SUSU KEDELAI MENJADI PANGAN FUNGSIONAL SOYAGURT DAN TAWASUTRA DI KECAMATAN KARANGPLOSO DAN SUKUN KABUPATEN MALANG Manik Eirry Sawitri; Abdul Manab; Suprih B Siswijono; Premy Puspitawati Rahayu; Ria Dewi Andriani
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 2, No 2 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

Tujuan pelaksanaan IbM adalah transfer teknologi fermentasi dan koagulasi susu kedelai serta teknik pengemasan dan pemasaran dilakukan pada UKM Dewanta Jaya dan UKM Nutridelin, sehingga dapat diproduksi soyagurt dan tahu susu kedelai ekstrak (Tawasutra). Susu kedelai pasteurisasi yang biasa diproduksi dapat didiversifikasi usaha yaitu terciptanya soyagurt melalui teknologi fermentasi dengan starter yoghurt yang mengandung Lactobacillus bulgaricus dan Streptococcus thermophilus, sebagai pangan fungsional, dikemas dalam cup dengan cup sealer, serta penerapan teknologi koagulasi dengan negarin sebagai bahan penggumpal dapat diproduksi tawasutra, dikemas dengan kemasan plastik melalui metode impulse sealer. Penyimpanan soyagurt dan tawasutra dilakukan dalam showcase dan dipasarkan dalam cool box yang dilengkapi dengan blue ice, sehingga produk dapat dipertahankan kualitasnya. Manajemen produksi diterapkan meliputi uji kualitas produk, GMP dan SSOP. Kedua produk telah mendapatkan no ijin Pangan Industri Rumah Tangga (PIRT) serta pendampingan pengelolaan business plan telah pula dilaksanakan. Disimpulkan bahwa inovasi teknologi fermentasi dan koagulasi serta teknik pengemasan, penyimpanan dan pemasaran yang benar dapat meningkatkan produktivitas dan pendapatan UKM melalui pengelolaan analisa usahanya

Functional Properties of Casein Added with Catechin Extracted from Cocoa Husk Premy Puspitawati Rahayu; Djalal Rosyidi; Purwadi Purwadi; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Casein is one of the major protein components in milk. Its functional properties allow casein to be preferred by the consumers. In addition, casein could be collected as bioactive compositions to be added to food. The purpose of this study was to observe the functional properties of casein added with catechin from cocoa husk in terms of emulsions, emulsion activity, foaming, solubility, and sedimentation. The treatment was carried out by using a completely randomized experimental design (CRD) method with five treatments of different catechin concentrations (control; 0.5%; 1,0%; 1,5%; 2%). The results of the study were analyzed with analysis of variance and followed with least significant difference (LSD) test. The different catechin concentrations gave a highly significant effect on emulsion stability, foaming and sedimentation and didnâ€™t give a significant difference in solubility and emulsion activity between the five treatments. The best treatment in this research was at 2% catechin addition.

The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature Premy Puspitawati Rahayu; Abdul Manab; Mulia Winirsya Apriliyani; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.5

Casein is one of the milk proteins which have the unique characteristic, it is called assembly. Assembly is casein can interact with casein or others to form micelle casein nanoparticle. The nano size of casein can accelerate the process of absorption into the body, making it suitable as a delivery system of nutraceutical food. It can happen with the appropriate temperature. According to the statement, this research aims to determine the best temperature for the reassembling process of casein with phenolic at different temperature (40°C, 50°C, and 60°C) with four replications.

Co-Authors Abdul Manab Abdul Manab Abdul Manab Agus Susilo Akhiroh, Puji Andari, Dyana Kusuma Andriyani, Katharina Novita Anif Mukaromah Wati Anif Mukaromah Wati Apriliyani, Mulia Winirsya Aris Sri Widati Asep Awaludin Prihanto Bintang Asadel Citra Nur Yunita Citra Nurma Yunita Citra Nurma Yunita Citra Nurma Yunita Cut Tasya Nur Laylita Dedes Amertaningtyas Desi Unur Djalal Rosyidi Dwi Setiawan Eka Nurwahyuni Elsa Nursafitri Esti , Novie Ayu Kuncoro Fathimah Fathimah Fina Faleha Firdiatila Firman Jaya Hardianto, Yanuar Dandy Herly Evanuarini Hermanto, Andri Imam Thohari Imam Thohari Imam Tohari JANNAH, MIFTAHUL Jaya Mahar Maligan Khotibul Umam Al Awwaly Kirana Zahra’ Kalista Anastasia Kuswati Kuswati Lukman Hakim Mahsa Ridhani Jordan Manik Eirry Sawitri Manik Eirry Sawitri Manik Eirry Sawitri Maria Ekakartika Putri Marawali Masyithoh, Dewi Muhammad Farhan Hibatullah Muhammad Naufal Alif Mulia W. Apriliyani, MP Mulia Winirsya Apriliyani Natasya Virdinia Resita Dewi Nugroho, Wahid Yulianto Pramudita, Ananda Diah Prasasti, Finna Prasetyo , Dimas Irawan Puput Nurul Hidayah Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Rachman Hartono Rafly, Raihan Renata Nur Reswara Ria Dewi Andriani Ria Dewi Andriani Safitri Saleha, Rischa Amalia Sujarwo, Rama Aben Suprih B Siswijono Sylvani, Mozza Indira Teti Estiasih Tyas, Dewi Septi Ayuning Vindhya Tri Widayanti, Vindhya Tri Youfind Rahma Amalia Islami Yusron Sugiarto Zul’adhar, Ulya Rafa

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