Yurliasni Yurliasni
Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala

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Aktivitas Antimikroba Khamir Asal Dadih (susu kerbau fermentasi) Terhadap Beberapa Bakteri Patogen Yurliasni, Yurliasni
Jurnal Agripet Vol 10, No 1 (2010): Volume 10, No. 1, April 2010
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (138.134 KB) | DOI: 10.17969/agripet.v10i1.633

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Antimicroba activity of yeast dadih (buffalo milk fermentation) origin on pathogenic bacteriaABSTRACT. Research was carried out to study the effect of antimicrobial activity of yeast found in dadih. Yeasts chosen were isolated from dadih (traditionally buffalo milk fermentation). The objective is to know the ability of yeast to inhibit the growth of pathogenic bacteria in milk. They were Candida curiosa, Brettanomyces custersii, and Kluyveromices lactis. Kluy. lactis has strong antimicrobial on Bacillus subtilis with zone of inhibition ± 5mm, C. curiosa on E.coli (5mm) and C. curiosa and Brett. custersii also have strong antimicrobial on S. aureus consecutively 5,75 and 7 mm. As a conclusion the result showed that all of three yeasts selected have capability to stop the growth of pathogenic bacteria of buffalo milk origin in five days.
Studi Potensi Buah Kurma (Phoenix dactylifera L), Suhu dan Lama Penyimpanan terhadap Perubahan karakterisitk Susu Acidophillus Martha, Sarlini; Yurliasni, Yurliasni; Zakaria, Yusdar
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstract

Abstrak.  Kualitas susu fermentasi sangat dipengaruhi oleh pertumbuhan mikroba, kadar air, proses pengolahan, suhu dan lama penyimpanan. Variasi dan fluktuasi suhu pada saat penyimpanan dapat mempengaruhi mutu baik secara fisik, kimia dan mikrobiologi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu Acidophillus yang ditambah buah kurma. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari A1=5 °C, A2=10 °C. Faktor B (lama penyimpanan) terdiri B1=0 hari, B2=14 hari, B3=28 hari, B4=42 hari dan dianalisis meliputi viabilitas L. acidophillus, nilai pH, kadar asam laktat, sineresis, dan kadar protein. Hasil analisis menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P<0.01) terhadap viabilitas L. acidophillus, nilai pH, kadar asam laktat dan kadar protein, akan tetapi pada sineresis tidak terdapat pengaruh yang nyata.  Disimpulkan bahwa lama penyimpanan dapat mengakibatkan pertumbuhan L. acidophillus tidak stabil dan terjadinya perubahan karakteristik fisik susu Acidophillus.Study of dates Potensil (Phoenix dactylifera L), Temperature and Storage Length on Change of Acidophillus milk CharacteristicsAbstract. The quality of fermented milk is strongly influenced by the growth of microbes, moisture content, processing, temperature and storage time. Variations and fluctuations in temperature during storage may affect the quality of both physical, chemical and microbiological. The study aimed to study the effect of temperature and different storage time on Acidophillus milk plus dates.This research uses Completely Randomized Design (RAL) of factorial pattern consisting of 2 factors ie factor A (temperature) consisting of A1 = 5 °C, A2 = 10 °C. Factor B (storage duration) consisted of B1 = 0 days, B2 = 14 days, B3 = 28 days, B4 = 42 days and analyzed including viability of L. acidophillus, pH value, lactic acid level, syneresis, and protein content.The results showed that storage duration had significant effect (P <0.01) on the viability of L. acidophillus, pH value, lactic acid level and protein content, but there was no significant effect on sineresis. It was concluded that long storage may lead to unstable growth of L. acidophillus and the change in physical characteristics of Acidophilus milk.
Kajian Kualitas Yogurt Menggunakan Starter Komersil (Lactobacillus Bulgaricus) Yurliasni, Yurliasni
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 12, No 3 (2007): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1216.738 KB) | DOI: 10.25077/jpi.12.3.227-231.2007

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The objective of this experiment was to study the quality of yoghurt produced by using a commercial starter culture of lactobacillus bulgaricus. Raw milk which was prepared by mixing 12 % powder milk into distilled water was placed into 12 Erlenmeyer glasses of 250 ml each. The glasses were divided into 3 groups of 4 glasses each as replications. Each group of milk in the glasses was added 3 different levels of 5; 7.5 and 10 % of commercial starter of L. bulgaricus. After well mixing, the Erlenmeyers were incubated in an oven with temperature of 40 - 45oC for 5-6 hours to produce yoghurt. The yoghurt products were chemically analyzed for determination of pH, lactic acid, and fat and crude protein content. Data were statistically analyzed for variance analysis in a completely randomized design. Results showed that there were no significant efects of using different levels of starter culture. The quality of yoghurt products in term of pH, acidity, protein and content satisfied the quality standard.
Factors Influencing Imunity and Resistance of Pediococcus Acidilactici to Bacteriocin, Pediocin AcH Yurliasni, Yurliasni
Jurnal Agripet Vol 2, No 1 (2001): Volume 2, No. 1, April 2001
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (662.764 KB) | DOI: 10.17969/agripet.v2i1.3088

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ABSTRACT Di dalam pediaosin Ach yang dihasilkan oleh bakteri Pediococcus acidilactici, kedua gen untuk produksi pediosin dan kekebalan terhadap pediosin dikode oleh plasmid pSMB74 pada 8,9 kb. Dengan hilangnya plasmid ini dapat menghilangkan kemampuan bakteri untuk mengahsilkan pediosin AcH, tetapi beberapa masih bertahan terhadap pediosin. Bakteri yang bertahan adalah jenis antara yaitu diperoleh pada saat sel yang tidak dapat berproduksi ditumbuhkan pada media yang mengandung pediosin AcH, tetapi hilang ketika sel ditumbuhkan tanpa adanya pediosin AcH.
Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count Parindra, Feby Zalika; Zakaria, Yusdar; Yurliasni, Yurliasni
Jurnal Ilmiah Mahasiswa Pertanian Vol 1, No 1 (2016): November 2016
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstract

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P<0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P<0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P<0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P <0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P <0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P <0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation
Dinamika Pertumbuhan Lactobacillus casei dan Karakteristik Susu Fermentasi Berdasarkan Suhu dan Lama Penyimpanan Ayuti, Siti Rani; Nurliana, Nurliana; Yurliasni, Yurliasni; Sugito, Sugito; Darmawi, Darmawi
Jurnal Agripet Vol 16, No 1 (2016): Volume 16, N0. 1, April 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (396.67 KB) | DOI: 10.17969/agripet.v16i1.3476

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ABSTRAK. Mutu susu fermentasi sangat dipengaruhi oleh bahan baku, proses pengolahan, proses fermentasi, dan penyimpanan. Perubahan nilai gizi dapat terjadi karena variasi dan fluktuasi suhu dan penyimpanan akan mempercepat kerusakan susu fermentasi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu fermentasi terhadap pertumbuhan L. casei dan karakteristik susu fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari a1=4-10⁰C, a2=10-16⁰C. Faktor B (lama penyimpanan) terdiri b1=0 hari b2=30 hari, b3=60 hari, b4=90 hari dan dianalisis meliputi jumlah total bakteri L. casei, nilai derajat keasaman (pH), kadar asam laktat, sineresis, dan kadar alkohol. Hasil analisis menunjukkan bahwa perlakuan suhu dan lama penyimpanan berpengaruh sangat nyata (P<0.01) terhadap total bakteri, sineresis, kadar alkohol, asam laktat, tetapi pada pH terjadi interaksi antara suhu dan penyimpanan. Disimpulkan bahwa suhu dan lama penyimpanan dapat mengakibatkan pertumbuhan L. casei tidak stabil dan terjadinya perubahan karakteristik fisik susu fermentasi L. casei.  (Growth dynamics of Lactobacillus casei and characteristics of milk fermentation based on temperature and storage time) ABSTRACT. Fermented milk quality is strongly influenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to variations and fluctuations in temperature and storage will accelerate damage fermented milk. The research aimed to study the effect of temperature and different storage length of fermented milk on the growth of L. casei and characteristics of fermented milk. The study used completely randomized design (CRD) with factorial pattern which are consisted of two factors. Factor A (storage temperature) they were a1=4-10⁰C, a2=10-16⁰C. Factor B (storage time) they were b1=0 days, b2=30 days, b3=60 days, b4=90 days and analyzed include the total number of bacteria L. casei, the value of the degree of acidity (pH), lactic acid levels, syneresis, and alcohol content. The results showed that the temperature and storage time was highly significant (P<0.01) effect the total bacteria, syneresis, alcohol level, lactic acid level, and there was interaction between temperature and storage time on pH. It can conclude that the temperature and storage time affect the growth of L. casei unstable and changes in the physical characteristics of L. casei fermented milk.
Pengaruh Warna Kerabang Dan Lama Penyimpanan Pada Suhu Beebeda Terhadap Kualitas Suhu Konsumsi Yurliasni, Yurliasni; Latif, Herawati
Jurnal Agripet Vol 7, No 1 (2007): Volume 7, No. 1, April 2007
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1979.208 KB) | DOI: 10.17969/agripet.v7i1.3310

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ABSTRACT. The objective of this research is to learn the effect of shell color and storage length on egg quality. The research was held at the Animal Nutrion Laboratory Departement of Agriculture, Syiah Kuala University. The treatments were shell color <30 SC (dark brown): 30-40 SC (white) with 10 replication and store in 27 0C and 10 0C for 35 days. The observation was taken every 7 days. Parameters measured were foam ability and Haugh Unit by group random sampling design with factorial pattern. The result shows that temperature and storage length significantly effect foam ability but not in haugh unit. Storage temperature and storage temperature at 10 0C show that foam ability is better with the average of 422.31 cm3. Compared to 27 0C with the average of 394.04 cm3. On the other hand shell color has no effect both on foam ability and Haugh Unit. In general, shell color, storage length and storage temperature have no effect on egg quality.
Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda Zakaria, Yusdar; Yurliasni, Yurliasni; Delima, Mira; Diana, Ely
Jurnal Agripet Vol 13, No 2 (2013): Volume 13, No. 2, Oktober 2013
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.993 KB) | DOI: 10.17969/agripet.v13i2.817

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Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentageABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bacteria in yogurt and its pH value and Lactic Acid value.  Factorial Completely Randomized Design with two factors and three replications was applied.  The A factor was the milk types that were a1 = Powder Milk, a2 = Fresh Milk and a3 = UHT milk.  The B factor was the percentages of Lactobacillus casei  (b1 = 5% and b2 = 10%).  Parameters observed were the level of lactic acid, the pH value of yogurt and the amount of lactic acid bacteria.  The result showed  significantly difference (P<0.01) from the use of milk types and Lactobacillus casei percentages on the lactic acid level, and there are no interaction between factors.  There was also significant different (P<0.01) showed from pH value and an interaction between both factors was presented.  In addition there was significant difference (P<0.05) showed by the amount of lactic acid bacteria, and an interaction between both factors was also existed.  The research concluded that the higher the percentage of starter, the higher the level of lactic acid and the amount of lactic acid bacteria of yogurt that made from all milk types.  On the contrary, the higher the percentage of starter, the lower the pH value of yogurt.
Nilai Nutrisi Dadih yang ditambahkan Khamir Asal Dadih Yurliasni, Yurliasni; Zakaria, Yusdar; Usman, Yunasri
Jurnal Agripet Vol 14, No 2 (2014): Volume 14, No. 2, Oktober 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.066 KB) | DOI: 10.17969/agripet.v14i2.1891

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(Nutritive value of  dadih added with yeast of dadih origin)ABSTRACT. Dadih is traditionally fermented buffalo milk product which is along with lactic acid bacteria (LAB), a diversity of yeast species involved in fermentation process. The existence of yeast in dadih gives positive contribution either in aroma or their role in securing a good product. There were three different dadih origin yeasts involved in this experiment  (Candida curiosa, Brettanomyces custersii and Kluyveromyces lactis.) The objective of this research is   to study more about growth and yeasts role  on dadih fermentation in order to find positive value of yeast to keep  nutritive value of dadih. Completely Randomized Designed used with four treatments. The treatments given was percentage of combined yeast culture which were P0 (buffalo milk + LAB), P1 (buffalo milk + LAB + 0,5% yeast culture), P2 (buffalo milk + LAB + 1,0% yeast culture), and P3 (buffalo milk + LAB + 1,5% yeast culture), by seven replication. The difference effect between treatment was tested by using Duncan’s Multiple Range Test. The Results showed that addition of yeast culture in dadih effect the pH, total of microorganism, degree of  lactic acid, protein and dadih fat significantly. Overall dadih  added with 1% yeast culture (P2) increase 14% degree of protein and decrease 2,7% degree of dadih fat.
Potensi Buah Kurma (Phoenix dactilyfera L) terhadap Kualitas dan Sebagai Agen Antimikroba Susu Acidophillus Junaedi, Nendi; Hanum, Zuraida; Yurliasni, Yurliasni
Jurnal Ilmiah Mahasiswa Pertanian Vol 3, No 1 (2018): Februari 2018
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (399.595 KB)

Abstract

Abstrak. Tujuan penelitian ini adalah untuk mengetahui kualitas dan aktivitas antimikroba susu Acidophillusdengan penambahan konsentrasi buah kurma (Phoenix dactylifera L) yang berbeda. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Program Studi Peternakan Fakultas Pertanian, Universitas Syah Kuala. Penelitian berlangsung dari 15 Mei 2017 sampai 10 Juli 2017. Rancangan penelitian yang digunakan pada penelitian ini adalah RAL (Rancangan Acak Lengkap) yang terdiri dari 4 perlakuan. Perlakuan yang dilakukan adalah penambahan buah kurma pada susu Acidophillus sebanyak 0% (A), 20% (B), 30% (C) dan 40% (D). Parameter dalam penelitian ini meliputi pengujian nilai pH, uji sineresis, uji total asam laktat, uji total mikroba dan uji antimikroba patogen (Escherichia coli dan Staphilococus aureus).  Kontrol positif dari pengujian antimikroba menggunakan antibiotik tetrasiklin dan kloramfenikol sedangkan kontrol negatif menggunakan blank disk. Data kemudian dianalisis dengan menggunakan Analysis of Variance (ANOVA), apabila terdapat pengaruh perlakuan, maka akan dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa penambahan buah kurma dengan dengan konsentrasi yang berbeda memberikan pengaruh yang sangat nyata nilai (pH, total asam laktat, sineresis, nilai antimikroba E. coli dan S. aureus) dan pengaruh nyata (total mikroba) terhadap kualitas dan aktivitas antimikroba pada susu Acidophillus. Hasil penelitian menunjukkan nilai pengujian kualitas (pH, kadar asam laktat dan total mikroba) dalam standar normal, sedangkan nilai sineresis terbaik diperoleh pada perlakuan susu Acidophillus dengan penambahan 30%  buah kurma. Hasil pengujian antimikroba patogen penambahan 40% kurma pada  susu Acidophillus memperoleh nilai penghambatan tertinggi masing-masing 5,00 mm pada E. coli dan 8,50 mm pada S. aureus (Potency of Date Fruit (Phoenix dactylifera L.) on Acidophillus Milk Quality and Antimicrobial Agent)Abstract. The aim of present study was to determine the quality and antimicrobial activity of Acidophilllus milk with inclusion of date fruit (Phoenix dactylifera L) on different levels. The study was conducted in Milk Processing Science and Technology,   Department of Animal Science,  Faculty of Agriculture,  Syiah Kuala University,  May 15 until July 10, 2017. The study was performed into completely randomized design (CRD),  consisted of  4 treatments. The treatment was the inclusion of  date fruit on Acidophillus milk with the level of  0% (A),  20% (B),  30% (C),  and 40% (D), respectively.  The parameters observed were pH scale, syneresis test, total lactic acid test, total microbe test, and patogen antimicrobial test (Escherichia coli dan Staphilococus aureus). Positive control used in antimicrobial test was tetracycline and chloramphenicol antibiotic while blank disk was used in negative control. Data were analyzed by Analysis of Variance (ANOVA),  if significantly different results were detected, then continued by Duncan's Multiple Range Test.  The results of study showed that the inclusion of date fruit with different levels were highly significant (pH, total lactic acid test, syneresis and antimicrobial value of E. coli and S. aureus) and significant (total microbe) on quality and antimicrobe activity of acidophillus milk. The results of study also showed that quality test values (Ph, lactic acid level and microbe total ) in normal range, while the best syneresis value resulted from 30% inclusion of date fruit on Acidophillus milk. Patogen antimicrobial test resulted from inclusion of 40% of date fruit on Acidophillus milk gave the highest value of inhibition, 5.00 mm on E. coli and 8.50 mm on S. aerus, respectively.