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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Agrotek UMMat Jurnal Kolaboratif Sains Ulil Albab
Prastujati, A. U.
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Effects add kefir grains to whey cheese on chemical and microbiological qualities Hilmi, Mustofa; Prastujati, Anis Usfah; Khusna, Asmaul; Khirzin, Muhammad Habbib; Yannuarista, Deni
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 29, No 1 (2019): April
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2019.029.01.06

Abstract

Whey is liquid cheese waste produced from the cheese making process after being separated from the curd. Cheese production waste contains a carbon source, one of which is lactose as an energy source in the development of fermented biotechnology, especially the manufacture of probiotics for livestock. Lactose (4-7%) and protein (0.6-1%) in whey cheese can be used as a medium for the growth of lactic acid bacteria and yeast in producing secondary metabolites which could be applied as nutraceutical feed additives that were useful for medical or health, including prevention and treatment of diseases and improve livestock performance.The research purpose was to determine the effect of adding kefir grain 1-5% into whey cheese based on chemical quality and microbiological. Whey Cheese is mixed with 10% molasses and then heated at 80oC for 10 minutes later the temperature is lowered between 35-40 oC and added starter according to treatment. The next step is incubating anaerobic kefir fermentation for 24 hours with temperatures between 35-40oC. The experimental method was designed with a completely randomized design with 6 starter level treatments and 3 replications, namely 0%, 1%, 2%, 3%, 4%, 5%. The results showed that the addition of 1-5% kefir grain was very significant (P<0.01) increasing protein, lactic acid bacteria, yeast and reducing water, fat, Total Plate Count (TPC). It can be concluded study concludes that the addition of 5% kefir grain into whey cheese added with 10% molasses affects the increase in lactic and yeast acid bacteria, protein and decreases fat, water, Total Plate Count  (TPC).
Mutu Sosis Sapi dengan Pelapisan Edible Coating Berbahan Dasar CMC-Gelatin Tulang Itik selama Penyimpanan Dingin Yuris B.A. Firani; M. Habbib Khirzin; Liliyanti, Mita Ayu; Laksanawati, Trias Ayu; Prastujati, Anis Usfah; Cahyowati, Meireni
ULIL ALBAB : Jurnal Ilmiah Multidisiplin Vol. 4 No. 7: Juni 2025
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jim.v4i7.9543

Abstract

Edible coating adalah kemasan primer yang berbentuk lembaran lapisan tipis yang berfungi melindungi produk. Edible coating dapat terbuat dari komposit bahan hidrokoloid seperti CMC dan gelatin tulang itik. Komposit ini diharapkan mampu melindungi produk seperti sosis dari kerusakan. Tujuan dari penelitian ini untuk mengetahui kualitas sosis sapi dengan pelapisan edible coating berbahan dasar CMC dan gelatin tulang itik selama penyimpanan dingin. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan faktor pertama yaitu waktu penyimpanan (0; 7; 14; 21; dan 28 hari) dan faktor kedua yaitu jenis pelapisan (noncoating dan coating). Parameter yang diamati meliputi total asam tertitrasi, asam lemak bebas, kadar air, dan total bakteri. Data penelitian dianalisis menggunakan Analysis of Variance (ANOVA), jika hasil menunjukan adanya pengaruh nyata maka akan dilakukan analisis uji lanjut Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukan bahwa waktu penyimpanan dan jenis pelapisan berpengaruh nyata (P<0.05) terhadap total asam tertitrasi dengan nilai 1.11% (non coating) dan 1.02% (coating), asam lemak bebas dengan nilai 14.22% (non coating) dan 12.99% (coating), kadar air 60.76%(non coating) dan 53.42% (coating), serta total bakteri 7.13 log cfu/g (non coating) dan 5.84% (coating). Sosis dengan pelapisan edible coating memiliki kualitas yang lebih baik dibandingkan dengan tanpa pelapisan edible coating.
Pengaruh Perbedaan Jenis Bahan Baku Terhadap Mutu Fisikokimia Dan Organoleptik Tahu Susu: The Effect of Different Types of Raw Materials on the Physiochemical And Organoleptic Properties of Milk Tofu Cahya, Nanda Anugerah Dewi; Khirzin, Muhammad Habbib; Wicaksono, Dani Agung; Prastujati, Anis Usfah; Wilujeng, Ninik Sri Rahayu
Jurnal Kolaboratif Sains Vol. 8 No. 4: April 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i4.6842

Abstract

Tahu susu merupakan produk olahan dari susu yang memiliki tekstur halus dan menyerupai keju. Perbedaan jenis bahan baku yang digunakan dapat mempengaruhi kualitas tahu susu. Kajian mengenai perbedaan jenis bahan baku belum banyak dilaporkan. Penelitian ini bertujuan untuk mengetahui mutu fisikokimia (rendemen, kadar protein, dan kadar air) dan organoleptik (warna, rasa, aroma, dan tekstur) tahu susu dengan dua jenis bahan baku susu (susu sapi dan kambing) yang berbeda. Penelitian ini menggunakan Paired Sample T-Test yang terdiri dari dua perlakuan dan 5 ulangan sehingga diperoleh 10 unit percobaan. Hasil penelitian menunjukan bahwa perbedaan bahan baku susu memberikan pengaruh yang signifikan terhadap rendemen, kadar protein, dan warna tahu susu. Namun perbedaan bahan baku susu tidak memberikan pengaruh yang signifikan terhadap kadar air, aroma, rasa, dan tekstur (kekenyalan) tahu susu. Tahu susu sapi memiliki warna agak putih, aroma khas susu sapi, tekstur kenyal, dan rasa tidak asam. Tahu susu kambing memiliki warna sedikit kekuningan, beraroma susu, tekstur kenyal, dan rasa tidak asam.
Variations in incubation temperature on the physicochemical characteristics of Greek yogurt with the addition of aloe vera extract (Aloe barbadensis Miller) Irwanti, Lula Kamalia; Prastujati, Anis Usfah; Khirzin, Muhammad Habbib; Prayitno, Salvian Setyo; Amaniyah, Maghfirotul
Jurnal Agrotek Ummat Vol 12, No 3 (2025): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i3.30847

Abstract

Aloe vera ekstract is an ingredient that has many benefits, but currently there is no specific research on the use of aloe vera juice in making Greek yogurt. This study aims to determine the effect of variations in incubation temperature on the physicochemical properties of Greek yogurt with the addition of aloe vera ektract. The design used in this study is a non-factorial completely randomized design with 3 treatments and 5 replications. The treatment consists of P1 = incubation temperature 43°C, P2 = incubation temperature 46°C, and P3 = incubation temperature 49°C. The parameters observed include viscosity, yield, pH, water content, protein content, and fat content. The results showed that differences in incubation temperature had a significant effect (P < 0.01) on the value of viscosity, yield, pH, water content, and fat content but did not significantly affect the protein content of Greek yogurt with aloe vera extract, which was 8.85% - 8.95%. The best treatment was found in P3, namely an incubation temperature of 49°C.
Co-Authors Amaniyah, Maghfirotul Cahya, Nanda Anugerah Dewi Cahyowati, Meireni Irwanti, Lula Kamalia Khirzin, Muhammad Habbib Khusna, Asmaul Laksanawati, Trias Ayu Liliyanti, Mita Ayu M. Habbib Khirzin Mustofa Hilmi Salvian Setyo Prayitno Wicaksono, Dani Agung wilujeng, ninik sri rahayu Yannuarista, Deni Yuris B.A. Firani