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All Journal Veterinary Biomedical and Clinical Journal Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat)
Ajeng Erika Prihastuti Haskito
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Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Public Health Social Sciences Veterinary

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The IMPACT OF INCUBATION PERIOD AND TEMPERATURE ON HORSE MILK AGAINST MILK QUALITY AND TOTAL LACTIC ACID BACTERIA (LAB) Fairuz Nanda Marhabanaz; Haryanto; Ajeng Erika Prihastuti Haskito; Titisari, Nurina
Veterinary Biomedical and Clinical Journal Vol. 7 No. 2 (2025): Vol. 7 No. 2 2025
Publisher : Faculty of Veterinary Medicine Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.VetBioClinJ.2025.007.02.2

Abstract

Horse milk has a slightly higher lactose content than cow's milk. Lactic Acid Bacteria (LAB) fermented lactose in horse milk, causing a lower pH change. Many factors, including temperature and environment, are influencing LAB growth. This study was conducted to determine the effect of differences in incubation time and temperature on the increasing number of lactic acid bacteria and milk quality. The horse milk samples used in this study originated from four Sumbawa wild horses in the first lactation period. This study conducted two experiments, In the first experiment, all samples were incubated at 37oC, further testing was carried out at 0, 12, 24, 36, and 48 hours. In the second experiment, all samples were incubated for 24 hours with different incubation temperatures, i.e. 4oC, 27oC, 32oC, 37oC, and 42oC. The parameters observed were the total LAB using the TPC (total plate count) method. The quality of the milk was carried out through organoleptic test, alcohol test, boiling test, pH tests, protein content tests. Qualitative data were analyzed descriptively, while quantitative data were analyzed using one-way ANOVA with Tukey's follow-up test with 95% confidence level. The results showed that the incubation period did not affect the quality of milk, however, it could affect the total LAB. In contrast, the incubation temperature can affect both.
Pembelajaran Pembuatan Yoghurt Bekatul Beras Putih, Merah, dan Hitam Sebagai Alternatif Diet Kondisi Diabetes Melitus pada Masyarakat Desa Kepuharjo Kabupaten Malang Ajeng Erika Prihastuti Haskito; Aylsa Aldrin Shakira; Wahyu Nuraini Fadhilah
TRI DHARMA MANDIRI: Dissemination and Downstreaming of Research to the Community (Journal of Community Engagement) Vol 5 No 1 (2025)
Publisher : SMONAGENES Research Center, Univeritas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtridharma.2025.005.01.43

Abstract

Yogurt is a functional food with a complex nutritional composition that benefits overall health. The addition of white, red, and black rice bran to yogurt production can enhance its nutritional value, as rice bran contains high dietary fiber and bioactive components such as anthocyanins. A study revealed that yogurt enriched with white, red, and black rice bran effectively reduces blood glucose levels in individuals with diabetes mellitus through the mechanism of α-glucosidase enzyme inhibition by lactic acid bacteria and increased GLUT4 activity by anthocyanins. A community service project in Kepuharjo Village, Malang Regency, included education on the benefits of yogurt enriched with white, red, and black rice bran, along with hands-on learning of its production. The results of this initiative demonstrated a significant improvement in the community's understanding and ability to produce yogurt enriched with white, red, and black rice bran.
Co-Authors Aylsa Aldrin Shakira Fairuz Nanda Marhabanaz HARYANTO Titisari, Nurina Wahyu Nuraini Fadhilah