Article Per Year (5 Year)
p-Index From 2020 - 2025
0.882
P-Index
This Author published in this journals
All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Kolaboratif Sains JAS (Journal of Animal Science) Ulil Albab
Prastujati, A. U.
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
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.
Identifikasi Lexicon (Bahasa Sensori) dalam Pengembangan Profil Greek Yoghurt Menggunakan Panelis Terlatih Khirzin, Muhammad Habbib; Prastujati, Anis Usfah; Sari, Dewiarum; Prayitno, Salvian Setyo; Purwati, Dewi
JAS Vol. 9 No. 1 (2024): Journal of Animal Science (JAS) - Januari 2024
Publisher : Program Studi Peternakan, Fakultas Pertanian, Sains dan Kesehatan, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penentuan bahasa sensori untuk produk pangan baru merupakan hal yang penting untuk mengetahui seberapa dekat sifatnya dengan produk komersial. Penelitian ini bertujuan untuk mengetahui penerapan metode (quantitative descriptive analysis) QDA terhadap identifikasi lexicon (bahasa sensori) sensori greek yoghurt yang berbahan dasar susu sapi. Pelaksanaan metode QDA dimulai dari mendeksripsikan produk, penentuan standar atribut, pelatihan panelis, pengujian atribut dan focus group discussion (FGD). Data hasil pengujian dianalisis menggunakan spider web dan principal component analysis (PCA). Hasil pengujian deskriptif antara produk greek yoghurt komersial dengan greek yoghurt uji adalah pada komersial 1 (biokul greek) memiliki atribut antara lain: rasa asin, rasa asam, rasa aftertaste sepat, aroma cheesy, aroma lactid acid, aroma cottage cheese, warna broken white, tekstur thick, dan tekstur grainy. Sampel komersial 2 (heavenly blush) memiliki atribut antara lain: rasa manis dan asam, aroma strawberry yogurt, aroma lactid acid, aroma strawberry ice cream, aroma strawberry milky, aroma strawberry candy, warna milky white, tekstur grainy, tekstur smooth, tekstur liquid. Sedangkan pada greek yoghurt uji memiliki atribut antara lain: rasa manis dan asam, aroma cheesy, aroma strawberry yogurt, aroma lactid acid, aroma milky orange, aroma strawberry milky, warna broken white, tekstur thick, tekstur grainy, dan tekstur smooth.
Pemberdayaan peternak melalui optimalisasi penggunaan alat pencacah rumput odot untuk pembuatan silase serta pemanfaatan teknologi di Kulon Kali Farm Cahyowati, Meireni; Kurniawan, Indra; Prastujati, Anis Usfah
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 5 (2025): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i5.34266

Abstract

AbstrakBanyuwangi mempunyai potensi terhadap budidaya kambing perah untuk mendukung kebutuhan susu. Tujuan kegiatan ini adalah mendukung peningkatan potensi Kulon Kali Farm melalui pemanfaatan alat pencacah rumput odot, peningkatan kualitas rumput odot melalui pembuatan silase serta pemanfaatan teknologi untuk pemasaran yang dihadiri 17 peserta. Kulon Kali Farm berfokus pada budidaya kambing perah yaitu kambing perah Saanen dan Sapera dengan produk yang dihasilkan susu segar dan susu pasteurisasi. Kambing perah memerlukan pakan untuk kebutuhan nutrisi, jenis pakan yang diberikan meliputi konsentrat dan hijauan jenis rumput odot. Namun mempunyai permasalahan yaitu memerlukan banyak waktu untuk mempersiapkan pakan, banyak limbah pakan. Pembuatan silase menjadi solusi untuk menjaga ketersediaan rumput odot dengan tetap mempertahankan nutrisinya serta mengoptimalkan pemanfaatan alat pencacah rumput odot supaya efisiensi tenaga dan waktu. Selain itu, untuk meningkatkan penjualan produk dari Kulon Kali Farm diperlukan pelatihan pemanfaatan teknologi. Metode kegiatan pengabdian kepada peternak di Kulon Kali Farm meliputi 1) pelatihan peternak di Kulon Kali Farm 2) evaluasi pelaksanaan kegiatan melalui pretest dan post test. Kegiatan mendapat respon positif dari peternak melalui diskusi narasumber dan peserta, peserta mengetahui penggunaan alat pencacah rumput, peserta melaksanakan pembuatan silase, peserta memahami penggunaan teknologi sebagai sarana promosi. Kata kunci: kambing; odot; silase; teknologi AbstractBanyuwangi has potential for dairy goat farming to support milk supply needs. The objective of this activity is to support the enhancement of Kulon Kali Farm's potential through the use of a grass chopper, improving grass quality through silage production, and utilizing marketing technology, attended by 17 participants. Kulon Kali Farm focuses on dairy goat farming, specifically Saanen and Sapera dairy goats, producing fresh milk and pasteurized milk. Dairy goats require feed to meet their nutritional needs, with the types of feed provided including concentrates and forage such as odot grass. However, there are challenges, such as the time-consuming process of preparing feed and the generation of feed waste. Silage production offers a solution to ensure the availability of odot grass while maintaining its nutritional value and optimizing the use of grass choppers to enhance labor and time efficiency. Additionally, to boost sales of Kulon Kali Farm’s products, training in technology utilization is required. The methods of community service activities for farmers at Kulon Kali Farm include: 1) training for farmers at Kulon Kali Farm, 2) evaluating the implementation of activities through pre-tests and post-tests. The activities received positive feedback from farmers through discussions with experts and participants, participants learned how to use the grass chopper, participants conducted silage production, and participants understood the use of technology as a promotional tool. Keywords: goat; odot; silage; technology.
Co-Authors Amaniyah, Maghfirotul Cahya, Nanda Anugerah Dewi Cahyowati, Meireni Dewi Purwati Indra Kurniawan Irwanti, Lula Kamalia Khirzin, Muhammad Habbib Khusna, Asmaul Laksanawati, Trias Ayu Liliyanti, Mita Ayu M. Habbib Khirzin Mustofa Hilmi Salvian Setyo Prayitno Sari, Dewiarum Wicaksono, Dani Agung wilujeng, ninik sri rahayu Yannuarista, Deni Yuris B.A. Firani