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The Making of Probiotic Drink (Yoghurt) from Cow’s Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum Jaya, Firman; Kusumahadi, Didik; Amertaningtyas, Dedes
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 6, No 1 (2011)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.878 KB) | http://www.jitek.ub.ac.id/index.php/jitek/article/view/166

Abstract

The objective of current study was to find out the effect of Lactobacillus casei and Lactobacillus plantarum onto cow’s milk and soybean’s milk proportion to yoghurt quality. The results showed that the highest of total lactic acid was combination between Lactobacillus plantarum and soybean milk (45 ml). While the highest pH was combination between Lactobacillus casei and cow’s milk (6.48) and the highest viscosity was combination between Lactobacillus casei and cow’s milk (2.9 cp). Keywords: cow’s milk, soybean’s milk, Lactobacillus casei, Lactobacillus plantarum, yoghurt
Pengaruh Masa Panen Madu Lebah pada Area Tanaman Kaliandra (Calliandra calothyrsus) terhadap Jumlah Produksi Kadar Air, Viskositas dan Kadar Gula Madu Minarti, Sri; Jaya, Firman; Merlina, Pepy Ade
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 1 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.132 KB) | DOI: 10.21776/ub.jitek.2016.011.01.5

Abstract

The purposes of this research were to investigate the difference of harvesting time on honey production, viscosity, moisture and sugar content, as well as identifying the best harvesting time.The material used in this research was honey from Calliandra plantation. The method used was experimental design using Completely Randomized Design (CRD) with 3 treatments and 5 replications. The treatment consisted of harvesting time on day 11 P1on day 14 P2, and on day 17 P3. Data obtained were analyzed by ANOVA and continued by LSD test. The results showed that the treatments had significantly effect (P<0.01) on honey production, viscosity, water and sugar content. On P1, production obtained was 1.59 L/colony/harvest, while 0.72 and 0,26 from P2 and P3, respectively. Moisture of P1, P2, P3 respectively were 22.02, 21.00, 19.48 %, respectively. Viscosity obtained was 11.43, 18.56, and 33.67 P. Sugar content were 69.46%, 70.59%, and 71.67%, respectively. In conclusion, viscosity and sugar content of honey will increase when it is harvested on day 17, but decrease when it is harvested on day 11. However, harvesting time on day 11 is the best choice for farmer due to highest production obtained, but inadequate of standard of water content, viscosity, and sugar content.
Penambahan Madu Bunga Kopi (Coffea sp.) terhadap Kualitas Kefir Ditinjau dari Karakteristik Mikrobiologi Wulandari, Astri; Purwadi, Purwadi; Jaya, Firman
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 12, No 2 (2017)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (507.191 KB) | DOI: 10.21776/ub.jitek.2017.012.02.4

Abstract

            The Objective of this research was to determine the best concentration of addition coffee flower honey to kefir based on total plate count, lactic acid bacteria, acidity, and pH value. The materials used in this research were honey kefir made from cow’s milk, kefir grains, and coffee flowers honey. The method used in this research was experimental with Completely Randomized Design by 4 treatments and 4 replications and continued by using Duncan’s Multiple Range Test. The result showed that the effect of addition coffee flowers honey was not significantly different (P>0.05) on total plate count, lactic acid bacteria, acidity, give highly significant different (P<0.01) on pH value. Addition 20% of  coffee flower honey was the best treatment with quality of total plate count 6.21 ± 0.60 log CFU/mL, total lactic acid bacteria 6.16 ± 0.14 log CFU/mL, acidity 0.76 ± 0.11 % and pH value 3.596 ± 0.021. Further study is needed to figure the storability of honey kefir.
Sifat Fisiko-Kimia Mayonnaise dengan Berbagai Tingkat Konsentrasi Minyak Nabati dan Kuning Telur Ayam Buras Amertaningtyas, Dedes; Jaya, Firman
Jurnal Ilmu-Ilmu Peternakan Vol 21, No 2 (2011)
Publisher : Fakultas Peternakan Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.741 KB)

Abstract

Abstract : The objective of current research was to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with a good quality of physico-chemical properties. The results showed that the combination of concentration of vegetable oils and chicken egg of local chicken gave the difference significant on viscosity, moisture content and protein, however, has no effect on pH. The best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9% Keywords : Physico-chemical properties, Mayonnaise, Vegetable Oils and Egg, of Local Chicken
Pengaruh pati ganyong (Cannaedulis, Ker) modifikasi terhadap kualitas kefir Thohari, Imam; Amertaningtyas, Dedes; Purwadi, Purwadi; Jaya, Firman
Jurnal Ilmu-Ilmu Peternakan Vol 24, No 1 (2014)
Publisher : Fakultas Peternakan Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.581 KB)

Abstract

The purpose of the research was to determine the effect of using various concentration of modification starch on pH, water content, viscosity and fat content. The research material were kefir made from cows milk with kefir grains derived from animal product technology laboratory of Animal Husbandry Brawijaya University. The research method was an experimental research with randomized block design. The treatments were the addition of canna starch modification 0% (G0), 0.2% (G1), 0.4% (G2), 0.6% (G3), 0.8% (G4) and 1.0% (G5) of the milk volume. Each treatment was replicated 3 times. The result showed that the addition of modified canna starch provided highly significant effect (p<0.01) on pH, water content, viscosity and fat content. The study concluded that addition of canna starch modification could improve the quality of kefir in terms of pH, water content, and viscosity, protein and lactic acid bacteria. The addition of 1% of canna starch modification had the best kefir quality. Keywords: Kefir, canna starch modification, STTP
Pengaruh konsentrasi larutan kapur sebagai curing terhadap kualitas fisiko-kimia dan organoleptik gelatin kulit kambing Peranakan Ettawah (PE) Amertaningtyas, Dedes; Thohari, Imam; Purwadi, Purwadi; Radiati, Lilik Eka; Rosyidi, Djalal; Jaya, Firman
Jurnal Ilmu-Ilmu Peternakan Vol 24, No 2 (2014)
Publisher : Fakultas Peternakan Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.896 KB)

Abstract

The purpose of this study was to determine effect of lime concentration in the gelatin manufacture from goat skins in terms of physico-chemical and to determine the best lime concentration that can be used for gelatin manufacture from goat skin. The materials used were 5 sheets of Ettawah crossbred goat skin aged 1.5-5 years and lime (Ca(OH)2). The results showed that different lime concentration in the curing process during the manufacture of goat skin gelatin had no effect (P>0.05) on the yield, viscosity, pH, water content, protein content and fat content. The best treatment was the use of 5% of lime concentration which resulted 12.82% of yield, 3.67 cP of viscosity, 2.7 of pH, 9.29% of water content, 73.58% of protein content and 1.77% of fat content.   Keywords: Gelatin, goat skin
The Effects of Propolis Extract to Cellular Immune System of Rattus Norvegicus Strain Wistar Radiati, Lilik Eka; Al Awwaly, Khotibul Umam; Kalsum, Ummi; Jaya, Firman
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

An experiment type of research was conducted to find out the effects of propolis extract dosage on the cellular immune system of Rattus norvegicus. The administration per oral of propolis extract was 40 days and given at different  levels of dosage for each group :  9 mg/day (1st group); 12 mg/day (2nd group) and 15 mg/day (3rd group). The results showed that the average level of leucocytes in the control group    (untreated one) was 3883,33 ± 1563,86 cell/mm3, which comprised of 75,17 ± 4,36 % lymphocytes,  6,67 ± 2,66 % monocytes and 18,17 ± 5,12 % granulocyte. The average level of leucocytes of the first group was 3616,67 ± 1085,20 cell/ mm3 (contained 75,67 ± 4,50 % lymphocytes, 10,50 ± 5,21 % monocytes and 13,83 ± 2,14 % granulocytes);  The second one was 4100 ± 551,36 cell/ mm3 leucocytes (containing 67,33 ± 8,57 % lymphocytes, 3,50 ± 1,38 % monocytes and 25 ± 5,48 % granulocytes), and the third one was 4383,33 ± 1121,46 cell/ mm3 which contained 70 ± 5,10 % lymphocytes, 1,83 ± 0,41 % monocytes and 28,17 ± 5,19 % granulocytes. It may be concluded that the propolis extract could increase the number of leucocytes that influential to response cellular immune system of Rattus norvegicus. The increase of propolis dosage concentration significantly not related each other because the lymphocytes and monocytes cell have a similar correlation.Key words: propolis extract, leucocytes, cellular immune system
Pengaruh Umur Pemanenan Madu di Areal Tanaman Kaliandra terhadap Aktivitas Enzim Diastase, Hidroksimetilfurfural (Hmf) dan Keasaman Minarti, Sri; Jaya, Firman; Radiati, Lilik Eka; Jamilah, Jamilah
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 2 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (220.097 KB) | DOI: 10.21776/ub.jitek.2016.011.02.7

Abstract

The goal of this study was determine the influence of honey harvesting age in the area of the calliandra plant to diastase enzyme activity, hidroxymetilfurfural (HMF) and acidity. The method of this study was experiments (RAL) with 3 treatments and five replication. The observations of this study were P1 (honey harvested in 11 days), P2 (honey harvested in 14 days), and P3 (honey harvested in 17 days). The variable in this study is the activity of diastase enzyme, hidroxymetilfurfural (HMF) and acidity. Data of this study were analyzed with the Range Analysis (ANOVA), if there is a significant difference between treatments, analysis of data was continued with the Smallest Real Difference Test (BNT). The results of this study showed that the honey harvesting age gave significant effect (p<0.01) on diastase enzymes activities, hidroxymetilfurfural and acidity. As a conclusion, honey harvesting age influences the quality of the activity of the diastase enzyme, hidroxymetilfurfural and acidity. The best content of diastase enzyme, was found in P3 treatment that is generated in 17th day of harvesting with the value 11.12 DN due to it was longer in the nest before harvested. The best content of hidroximetilfurfural was found in P3 with the value 4.48 mg/kg and the best content of acidity honey was found in P3 with the value 28.42 NaOH/kg.
Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt Radiati, Lilik Eka; Jaya, Firman; Oktavia, Heldy
ANIMAL PRODUCTION Vol 18, No 3 (2016): September 2016
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.anprod.2016.18.3.577

Abstract

Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%),   pH value (3.80±0.06 – 4.17± 0.10),   viscosity  (133±2.30 cP–146±2.10cP),  β-carotene (0-173.19±1.02 µg/g), EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g),   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g) yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g).    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.
The Effect of Cow’s Milk Substitution with Soybean’s Milk and The Concentration Rate of Ananas comosus Extract Addition to Cottage cheese Physical and Chemical Quality Jaya, Firman; Kusumahadi, Didik
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 4, No 1 (2009)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (106.468 KB) | http://www.jitek.ub.ac.id/index.php/jitek/article/view/139

Abstract

The objective of current study was to find out effect of cow’s milk substitution with soybean’s milk and the concentration rate of Ananas comosus extract addition to produce cottage cheese. The results of Ananas comosus addition and milk proportion showed that the highest protein content, moisture content, rendement were 12.773% , 85.775%, 4,748 and 15.773, respectively. While the L (lightness) value, a (redness) and b (yellowness) were 12.773, 12.773 and 22.648, respectively. Keywords : cow’s milk, soybean’s milk, Ananas comosus, cottage cheese