Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Hasil Peternakan Jurnal Ilmiah Ilmu-Ilmu Peternakan
Sulistyowati, Anastasya Dian
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Antioxidant Activity and Physical Characteristics of Pasteurised Goat Milk with Added Kelulut Honey Sulistyowati, Anastasya Dian; Wibowo, Ari; Nurmasytah, Andi; Suhardi, Suhardi; Ismanto, Arif
Jurnal Teknologi Hasil Peternakan Vol 6, No 1 (2025): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i1.61947

Abstract

This study investigates the impact of incorporating kelulut honey (Heterotrigona itama) on the antioxidant activity and physical properties of pasteurized goat milk. Kelulut honey, known for its high content of bioactive compounds such as flavonoids and phenolics, has been shown to enhance the antioxidant capacity of food products. A completely randomized design (CRD) was employed, with five experimental treatments involving the addition of kelulut honey at concentrations of 0%, 5%, 10%, 15%, and 20% to pasteurized goat milk. Key parameters evaluated included antioxidant activity (measured using the DPPH method), viscosity, pH, and color attributes (L*, a*, b*). The results demonstrated a significant increase in antioxidant activity, peaking at 77.92% in the 20% honey treatment. Furthermore, viscosity was observed to rise with increasing honey concentration, while pH levels exhibited a decline. Color analysis indicated a shift towards more reddish (a*) and yellowish (b*) hues as honey concentrations increased. These findings highlight kelulut honey as a potent natural antioxidant that also improves the physical characteristics of pasteurized goat milk. The study suggests that this fortified product has potential as a functional beverage, offering notable health benefits to consumers.
Optimization of Kelulut Honey Addition on Organoleptic Quality of Pasteurized Goat Milk Nurmasytha, Andi; Wibowo, Ari; Sulistyowati, Anastasya Dian; Divayanti, Fauziyyah; Wahyuningtyas, Amalina Nur; Adiputra, Kirana Dara Dinanti
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 28 No 1 (2025): Mei 2025
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v28i1.42622

Abstract

Background: Increased public awareness of the importance of healthy living is one of the things that encourage increased consumption of goat milk because it contains antioxidants, more fatty acids, proteins, and minerals when compared to cow's milk and is easily digested for those who are intolerant to lactose, has a perishable nature so it needs to go through a heating process with pasteurization before consumption. Objective: This study aims to measure the optimization of kelulut honey addition on the organoleptic quality of pasteurized goat milk. Methods: Goat milk was heated, and when it reached 75°C, the product was constantly stirred and pasteurized for 15 seconds. Then, kelulut honey was added according to the treatment. The research parameters in sensory testing used 36 semi-trained panelists. Panelists assessed the characteristics of pasteurized goat milk drink products by adding different levels of honey using the scale method (rating scale 1-5). This study used a completely randomized design with five treatments (addition of 0%, 5%, 10%, 15%, and 20% honey levels) with three replications. If the results obtained show a significant difference, the Duncan test is continued. Results: The values of color, honey aroma, milk aroma, product viscosity, taste, and panelists' liking had a significant effect (P<0.01)  on pasteurized goat milk with the addition of different levels of honey. Conclusion: The addition of honey improved the quality of organoleptic values of color, honey aroma, and viscosity of the product. The aroma of milk, flavor, and liking decreased as the addition of honey level increased. Based on the overall organoleptic assessment of panelists, pasteurized goat milk with the addition of 5%-10% honey level is a product that is accepted by the public.
Co-Authors Adiputra, Kirana Dara Dinanti Ari Wibowo Arif Ismanto, Arif Divayanti, Fauziyyah Nurmasytah, Andi Nurmasytha, Andi Suhardi Suhardi Wahyuningtyas, Amalina Nur