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PENGARUH PENAMBAHAN MINYAK IKAN DAN MINYAK BIJI BUNGA MATAHARI PADA PEMBUATAN YOGURT DARI SUSU SKIM TERHADAP LEVEL KOLESTEROL HEWAN COBA MENCIT (Mus musculus) Purnama, A.; Malaka, R.; Ako, A.
JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Vol 1, No 3 (2011)
Publisher : Fakultas Peternakan Universitas Hasanuddin

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Abstract

The aim of study was to investigate the effect of adding fish oil and sunflower seed oil in yogurt produced from skim milk as unsaturated fatty acids which could reduce blood cholesterol levels of mice (Mus musculus). Research Materials are  skim milk, lamuru fish oil, sunflower seed oil, starter plain yogurt Lb.delbrueckii subps. bulgaricus, penoptalin 1%, NaOH 0.1 N and experimental animals. Experimental animals used were 27 male mice (Mus musculus), aged 2-3 month and weight 25-30 g. The experiment was carried out in a 3 x 3 factorial arrangement according to completely randomized design. The first factor was the percentage of fish oil (0, 1 and 2%), and the second factor was the percentage of sunflower seed oil (0, 1 and 2%), and three replication for each treatment combination. The results indicated that addition of fish oil and sunflower seed oil did not affect pH and lactic acid percentage of yogurt, but significantly affected the cholesterol of mice. The highest reduction level of cholesterol of mice was obtained in the mice given yogurt with addition of 2% fish oil and 2% sunflower seed oil. Key words : Fish oil, Sunflower seed oil, Cholesterol
The Effect of Adding Fish Oil sunflower seed oil in the produce of yogurt from skim milk on Cholesterol Level of Mice (Mus musculus) Purnama, A.; Malaka, R.; Ako, A.
Jurnal Ilmu dan Teknologi Peternakan Vol 1, No 3 (2011)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

This study aims to look at the effect of adding fish oil and sunflower seed oil in the produce of yogurt from skim milk as unsaturated fatty acids that can lower blood cholesterol levels are tested on mice (Mus musculus). Materials research is skim milk, lamuru fish oil, sunflower seed oil, starter plain yogurt Lb.delbrueckii subps. bulgaricus, penoptalin 1%, NaOH 0.1 N and experimental animals. Experimental animals used were 27 mice (Mus musculus) which 2-3 month old male and weighing 25-30 gr. This study used a complete randomized design (CRD) factorial 3 x 3 x 3 with the first factor is the percentage of fish oil (0%, 1%, 2%), and the second is the percentage of sunflower seed oil (0%, 1%, 2%). The results showed that the addition of fish oil and sunflower seed oil does not affect percentage of yogurt lactic acid, but very real effect on cholesterol of mice. Reduction of cholesterol levels of mice that is best mice given yogurt with the addition of 2% and 2% fish oil sunflower seed oil.
KARAKTERISTIK EDIBLE FILM BERBAHAN WHEY DAN KASEIN YANG MENGGUNAKAN JENIS PLASTICIZER BERBEDA (Characteristics of Edible Film Made from Whey Dangke and Casein that uses different types of Plasticizer) Maruddin, F.; Ako, A.; hajrawati, Hajrawati; Taufik, M.
Jurnal Ilmu dan Teknologi Peternakan Vol 5, No 2 (2017)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

The combination of materials from dangke whey and casein can form an edible flm. The addition of a plasticizer such as glycerol, sorbitol and polyethylene glycol (PEG), in the manufacture of the edible flm can improve the characteristics of the edible flm becoming elastic, fexible and not easily fragile. The purpose of this research was to study the effect of plasticizer glycerol, sorbitol and polyethylene glycol (PEG) to the edible flm characteristics such as thickness, yield, and color (* L, * a and * b). This study was run according to completely randomized design with plasticizer types as the treatment consisted of glycerol, sorbitol, and polyethylene glycol (PEG) with a concentration of 35%. Each treatment was repeated 5 times. The results obtained indicated that the type of plasticizer did not affect the thickness of the edible flm. The yield of edible flm was 26.45 ± 0.34%, 24.53 ± 0.29%, and 22.56 ± 0.30% for glycerol, PEG, and sorbitol, respectively. The color value (*L) of edible flm was 88.40 ± 0.33 for sorbitol, 87.28 ± 0.25 for PEG, and 88.40 ± 0.33 for glycerol. The color value (*a) was 5.97 ± 0.10, 3.86 ± 0.13, and 0.09 ± 0.02, for glycerol, PEG, and sorbitol, respectively. While the color value (*b) of edible flm was 4.36 ± 0.10 for PEG, 1.32 ± 0.36 for sorbitol, and 1.10 ± 0.13 for glycerol. It was concluded that the use of sorbitol would increase brightness (*L) and the yield of edible flm. The use of glycerol has an efect on the reddish color of the edible flm (*a), while the PEG increase the yellowish color of the edible flm (*b).
The Effect of Adding Fish Oil sunflower seed oil in the produce of yogurt from skim milk on Cholesterol Level of Mice (Mus musculus) Purnama, A.; Malaka, R.; Ako, A.
Jurnal Ilmu dan Teknologi Peternakan Vol 1, No 3 (2011)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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

Abstract

This study aims to look at the effect of adding fish oil and sunflower seed oil in the produce of yogurt from skim milk as unsaturated fatty acids that can lower blood cholesterol levels are tested on mice (Mus musculus). Materials research is skim milk, lamuru fish oil, sunflower seed oil, starter plain yogurt Lb.delbrueckii subps. bulgaricus, penoptalin 1%, NaOH 0.1 N and experimental animals. Experimental animals used were 27 mice (Mus musculus) which 2-3 month old male and weighing 25-30 gr. This study used a complete randomized design (CRD) factorial 3 x 3 x 3 with the first factor is the percentage of fish oil (0%, 1%, 2%), and the second is the percentage of sunflower seed oil (0%, 1%, 2%). The results showed that the addition of fish oil and sunflower seed oil does not affect percentage of yogurt lactic acid, but very real effect on cholesterol of mice. Reduction of cholesterol levels of mice that is best mice given yogurt with the addition of 2% and 2% fish oil sunflower seed oil.