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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science)
Saleha, Rischa Amalia
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Agriculture, Biological Sciences & Forestry Education Other

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Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content Ardhi, Ferdyansyah Prasetya; Amertaningtyas, Dedes; Wati, Anif Mukaromah; Saleha, Rischa Amalia
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.5

Abstract

This research aimed to determine the effect of tea essence on the organoleptic quality, protein content, fat content, and ash content of salted eggs. The research material consisted of salted eggs with different percentages of tea essence added tea essence. The method used an experiment with 4 treatments and 4 replications. The treatments given were (P1) 25%, (P2) 50% and (P3) 75% with the addition of tea essence in different percentages and without the addition of tea essence (P0) as a control treatment. The variables measured include organoleptic quality, fat content, protein content and ash content. Data were analyzed using a Completely Randomized Design (CRD). The results showed that the addition of tea essence did not have a significantly different effect (p > 0.05) on the fat content, protein content, ash content, taste, aroma and color of salted eggs. Average fat content value of 10.91-10.37%, protein content of 12.05-12.43%, ash content of 1.62-1.54%, taste score of 3.75-3.65, aroma score of 3.50-3.40, and color score of 3.60-3.90. It can be concluded that the best treatment was obtained by adding 25% tea essence with an ash content value of 2.03%, a fat content of 11.40%, aroma score of 3.55, and the best treatment was obtained by   adding 75% tea essence with a protein content value of 12.43%, a color score of 3.90, and taste score of 3.75.
Optimizing Rambak Cracker Production: Evaluating the Influence of Different Drying Methods on Protein, Fat, and Organoleptic Properties Amertaningtyas, Dedes; Sintiya; Kalle, Amalia Dzulhaj Mutia; Abdilah, Riki; Evanuarini, Herly; Widyastuti, Eny Sri; Hermanto, Feri Eko; Saleha, Rischa Amalia
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.6

Abstract

Rambak crackers are made from cattle hides through the process of cleaning, threshing the hair and boiling. The research objective was to determine the physicochemical qualities of fresh cowhide, boiled cowhide, dried rambak crackers (krecek) and fried rambak crackers from 3 drying methods, namely, sun (M), oven (O), and sun oven (MO) drying methods. The material used was local cowhides from the slaughterhouse in Malang city. This experimental and counting method used a randomized block design with 3 treatments and 6 replications. The descriptive results showed that the average protein content in fresh cowhide, cecek and krecek was 36.18-84.97%, and the average ash content was 0.14-0.32%. The experimental results revealed k values of 170.40-217.54%, moisture contents of 16.55-18.22%, Aw values of 0.68-0.73, L values of 37.56-38.83, a* values of 0.58-1.26, and b* values of 6-6.98. The average fat content of the fried rambak crackers after sun, oven and sun oven drying was 5.83-29.06%, the average moisture content was 3.77-5.05%, the average aroma was 3.9-4.6, the average shape was 3.1-3.5, and the average preference was 2.5-3.3. In conclusion, 3 drying methods based on physicochemical and organoleptic properties can be applied and are preferred by panelists because drying using the oven method also has potential for cowhide crackers.
Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extract Andriani, Ria Dewi; Sawitri, Manik Eirry; Widayanti, Vindhya Tri; Manab, Abdul; Rahayu, Premy Puspitawati; Prasasti, Finna; Saleha, Rischa Amalia
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.1

Abstract

Yogurt is a synbiotic yogurt made from a combination of probiotics and prebiotics, so the addition of bawang dayak extract (Eleutherine palmifolia (L) Merr) improved the functional properties of the synbiotic yogurt. The research objective was to analyse the physicochemical properties of yogurt synbiotic enriched with bawang dayak extract. The physicochemical properties, pH, acidity, syneresis and water holding capacity were analysed. This research used a completely randomized design (CRD), which consisted of 4 treatments and 3 replications with various concentrations of bawang dayak extract (T0 = 0%, T1 = 1%, T2 = 4% and T3 = 6%). The main ingredients used were skim milk, fresh milk, yogurt starter (Lactobacillus bulgaricus, Streptococcus thermophilus) and bawang dayak extract. The results of this study showed that the pH, acidity and water holding capacity were not significantly different (p>0.05) among the treatments, while syneresis was highly significantly different (p<0.01) at the T3 (6%) concentration.
The Addition Effect of Parijoto (Medinilla speciosa) Puree for Postbiotic-Probiotic Yogurt and Extract for Nanoparticle Yogurt on the Physicochemical, Microbiological, Antibacterial, and Organoleptic Properties Armeyliasari, Fara Brilian; Sinaga, Kresentia Verena; Noronha, Wihelmina Fransisca Pascoela; Dewi, Cecilia Shinta; Saleha, Rischa Amalia; Fardiaz, Dedi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.6

Abstract

Various forms, including puree and extract nanoparticles, affect the physicochemical, microbiological, and sensory properties of yogurt. Yogurt was produced from fresh cow’s milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, with parijoto added at concentrations of 0%, 5%, 10%, 15%, and 20%. The studies were conducted using a Completely Randomized Design (CRD) with 4 replications. Parameters observed included pH, soluble protein, microstructure and mineral profile (postbiotic yogurt with puree); pH, Lactic Acid Bacteria (LAB) and antimicrobial (probiotic yogurt with puree); fat content, total acidity, and organoleptic properties (nanoparticle yogurt with extract). Data were analyzed using ANOVA, followed by Duncan’s Multiple Range Test (DMRT) or regression analysis when significant differences occurred. Results showed that postbiotic yogurt with puree significant affected (p < 0.05) the pH value (3.65-4.12); soluble protein (6.00-6.98 mg/mL) remained unaffected; FESEM-EDS analysis revealed a homogeneous microstructure with evenly distributed mineral elements; mineral mapping of carbon, oxygen, calcium, potassium, chlorine, magnesium, sodium and phosphorus. The result of probiotic yogurt with puree with the pH 3.53-3.58; LAB viability (8.11-9.41 log CFU/mL), while the highest LAB growth occurred at 10% parijoto concentration, whereas higher concentrations reduced bacterial viability due to phenolic compounds; fortified yogurt exhibited strong antibacterial activity against Escherichia coli and Salmonella typhi (11-20 mm inhibition zones). The result of nanoparticles yogurt with extract significantly reduced fat content (3.76-2.56%) and slightly decreased total acid (1.3315-1.2142%) with higher concentrations leading to lower sensory acceptance in taste, color, texture, and aroma. In conclusion, parijoto fruit fortification enhanced probiotic viability and antibacterial activity while influencing pH, fat, and sensory properties. Yogurt fortified with parijoto shows potential as a functional food with improved probiotic and antimicrobial characteristics, though optimization of concentration is needed to maintain desirable sensory quality.
Physicochemical, Microbiological, Antimicrobial, and Sensory Characteristics of Postbiotic Yogurt Enriched with Parijoto Fruit (Medinilla speciosa) Puree Pranata, Jony; Hasana, Zahriatus Yuta Laila; Rahima, Ghianaya Fauza; Kurniawan, Adif; Dewi, Cecilia Shinta; Saleha, Rischa Amalia
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.5

Abstract

Postbiotic yogurt has emerged as a functional dairy product suitable for consumers who cannot tolerate live probiotics. The addition of natural bioactive-rich ingredients, such as parijoto fruit (Medinilla speciosa), may enhance its quality and functionality. This study aimed to evaluate the effect of parijoto fruit puree on the physicochemical, microbiological, antimicrobial, color, and sensory properties of postbiotic yogurt. The research was conducted from August to September 2025 using an experimental laboratory method with a Completely Randomized Design (CRD). Five levels of parijoto puree were applied: 0%, 5%, 10%, 15%, and 20%, each with four replications, resulting in 20 experimental units. Postbiotic yogurt was produced from fresh cow’s milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, followed by thermal inactivation. Parameters observed included pH, moisture, protein, fat, viscosity, total acidity, total lactic acid bacteria (LAB), color characteristics (L*, a*, b*), antimicrobial activity against Escherichia coli and Salmonella typhi, and sensory attributes (taste, color, aroma, and thickness). Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test. The results showed that parijoto puree significantly affected moisture content, total LAB, color parameters, total acidity, fat content, and sensory attributes of taste, color, and aroma (p < 0.01), but had no significant effect on pH, protein content, viscosity, thickness, or antimicrobial activity (p > 0.05). Higher concentrations reduced LAB counts and fat content, increased acidity, and darkened color. In conclusion, parijoto puree has potential as a functional ingredient, but its concentration must be optimized.
Effect of Parijoto (Medinilla speciosa) Fruit Nanoparticle Extract on Physicochemical Properties, Microstructure, and Functional Characteristics of Yogurt Simanjuntak, Tirza Lamtiar Anastasia; Setyowati, Ayumi; Sari, Widya Yuni Puspita; Habibah, Vindy Nur; Dewi, Cecilia Shinta; Saleha, Rischa Amalia; Fardiaz, Dedi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.6

Abstract

Milk is a widely consumed and nutritious food, while parijoto fruit (Medinilla speciosa) contains bioactive compounds such as flavonoids, tannins, alkaloids, saponins, and anthocyanins with antioxidant and antimicrobial properties. However, the effectiveness of these compounds may decrease when incorporated into dairy products. Nanoparticle technology offers a promising approach to enhance their stability, availability, and functionality. This study aimed to evaluate the effects of parijoto fruit extract nanoparticles on the physicochemical, microbiological, microstructural, mineral, and functional properties of yogurt. The experiment used a Completely Randomized Design (CRD) with five concentrations of parijoto extract nanoparticles (0%, 2.5%, 5%, 7.5%, and 10%) and four replications. Yogurt was produced using Streptococcus thermophilus and Lactobacillus bulgaricus as starter cultures. Observed parameters included pH, moisture content, soluble protein, total lactic acid bacteria (LAB), total titratable acidity, color characteristics (L*, a*, b*), antimicrobial activity against Escherichia coli and Salmonella typhi, antioxidant activity (DPPH), microstructure, and mineral composition. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) or non-parametric tests when appropriate. Results showed that nanoparticle addition significantly affected (p < 0.01) pH, total LAB, color, antioxidant activity, microstructure, and mineral profile. Increasing concentrations lowered pH (3.95–3.62), reduced LAB counts, and enhanced antioxidant activity, with the strongest effect at 10% (IC?? 38.57 ppm). Other parameters showed no significant differences. Overall, parijoto extract nanoparticles improved yogurt functionality and quality, indicating strong potential as a functional dairy ingredient.
Co-Authors Abdilah, Riki Abdul Manab Ardhi, Ferdyansyah Prasetya Armeyliasari, Fara Brilian Dedes Amertaningtyas Dedi Fardiaz Dewi, Cecilia Shinta Eny Sri Widyastuti Habibah, Vindy Nur Hasana, Zahriatus Yuta Laila Herly Evanuarini Hermanto, Feri Eko Kalle, Amalia Dzulhaj Mutia Kurniawan, Adif Manik Eirry Sawitri Noronha, Wihelmina Fransisca Pascoela Pranata, Jony Prasasti, Finna Premy Puspitawati Rahayu Rahima, Ghianaya Fauza Ria Dewi Andriani Sari, Widya Yuni Puspita Setyowati, Ayumi Simanjuntak, Tirza Lamtiar Anastasia Sinaga, Kresentia Verena Sintiya Vindhya Tri Widayanti, Vindhya Tri Wati, Anif Mukaromah