Indratiningsih Indratiningsih, Indratiningsih
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Increasing the Physical Quality of Instant Yogurt by Spray Drying with Instant Additive Mulyani, S; Indratiningsih, Indratiningsih; Pramono, YB
ANIMAL PRODUCTION Vol 6, No 1 (2004): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

This research was carried out to compare the effects of soy lecithin and yolk as instant additive, to know the effects of instant additive level and their interaction on physical quality of instant yogurt (rehydration rate, solubility and viscosity).  The data were analyzed by statistical analysis based on Completely Randomized Block Design (CRBD) with factorial pattern (2x3) using one control treatment (without instant additive), if the result were significant, then continued by Duncan’s New Multiple Range test (DMRT).  The first factor was variety of instant additive (soy lecithin, yolk), whereas the second factor was concentration of instant additive (0.5, 1.0 and 1.5% v/v).  The result of this research showed that variety of instant additive has no significant effect on viscosity, but it has significant effect  (P<0.05) on rehydration rate and solubility.  The second factor has significant effect (P<0.05) on solubility, but has no significantly effect on rehydration rate and viscosity.  Interaction of them only occurred on solubility of instant yogurt.  The result of DMRT showed that the increasing physical quality of instant yogurt occurred on the 0.5% concentration. It was compared with control treatment.  Increasing concentration has no effect on rehydration rate, solubility or viscosity, except on solubility.  The solubility decreased at level of instant additive 1.5%.  The conclusions of this research were soy lecithin and yolk had different ability to increase solubility and rehydration rate but gave similar effect on viscosity.  Application of soy lecithin or yolk as instant additive up to 0.5% would increase physical quality of instant yogurt (rehydration rate, viscosity and solubility).  As compare to soy lecithin, yolk has better performance in increasing and making stable solubility of instant yogurt. (Animal Production 6(1): 1-8 (2004) Key Words:  Instant Yogurt, Soy Lecithin, Yolk, Physical Quality
Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca) Martharini, Dwitiya; Indratiningsih, Indratiningsih
Agritech Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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This experiment was carried out to investigate the effect of  plantain peel flour and Lactobacillus acidophilus FNCC 0051 on the microbiological and chemical quality of goat milk kefir. Kefir was made from goat’s milk with 3 % of kefir grain (w/v) and  Lactobacillus acidophilus FNCC 0051 (0, 1 and 3 % (v/v)) and  plantain peel flour (0, 1 and 2 % (w/v)). All treatments were  incubated at room temperature (± 28.5 °C) for 10 hours, until the pH dropped to 4.2-4.6.The quality of Kefir was evaluated by  microbiological analysis (total of lactic acid bacteria, probiotics  viability, total yeast) and chemical analysis (pH, lactose content,  alcohol content, fat content and dietary fiber). The data of total lactic acid bacteria, probiotics viability, total yeast, pH, lactose  content, alcohol content, fat content were evaluated by analysis of variance and followed by Duncan’s New Multiple Range Test  (DMRT). Data of dietary fiber was evaluated by descriptive analysis. The research result showed that the addition of  Lactobacillus acidophilus FNCC 0051 had a significant effect (p ≤  0.05) on decreasing pH, alcohol content and increasing total lactic  acid bacteria and probiotic viability. Plantain peel flour had  significantl effect (p ≤ 0.05) on increasing alcohol content and  total lactic acid bacteria. Kefir had 9.51 log cfu mL-1 of lactic acid  bacteria total; 8.65 log cfu mL-1 of probiotic viability; 6.13 log cfu  mL-1 of total yeast; 4.85 of pH; 3.14 % of lactose content; 0.096 % of alcohol content; 5.33 % of fat content; and 10.49 % of dietary fiber. This research concluded that kefir quality for all  treatments kefir were complied with Codex Standard 234-2003  while the best treatment was the kefir with the addition of 3 %  Lactobacillus acidophilus FNCC 0051 and 1 % flour banana peel. ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kulit pisang dan Lactobacillus acidophilus FNCC 0051  terhadap kualitas mikrobiologis dan kimiawi kefir susu kambing.  Kefir dibuat dari susu kambing dengan kefir grain 3 % (w/v) dan  Lactobacillus acidophilus FNCC 0051 (0, 1 dan 3 % (v/v)) serta  tepung kulit pisang (0, 1 dan 2 % (w/v)). Semua perlakuan  diinkubasi pada suhu ruang (± 28,5 °C) selama 10 jam, hingga pH turun menjadi 4,2 sampai 4,6. Uji kualitas kefir yang diamati yaitu mikrobiologis (total bakteri asam laktat, viabilitas probiotik, total khamir) dan kimiawi (pH, kadar laktosa, kadar alkohol, kadar lemak, serat pangan). Data hasil uji total bakteri asam  laktat, viabilitas probiotik, total khamir, pH, kadar laktosa, kadar  alkohol, kadar lemak dianalisis dengan analisis sidik ragam pola  faktorial 3x3, dan dilanjutkan dengan Duncan’s New Multiple  Range Test (DMRT). Data hasil serat pangan dianalisis dengan  analisis deskriptif. Hasil penelitian menunjukkan bahwa  Lactobacillus acidophilus FNCC 0051 berpengaruh (p ≤ 0,05)  terhadap penurunan pH, kadar alkohol dan peningkatan bakteri  asam laktat serta viabilitas probiotik. Tepung kulit pisang  berpengaruh (p ≤ 0,05) terhadap peningkatan kadar alkohol dan  bakteri asam laktat. Kefir memiliki rerata total bakteri asam  laktat yakni 9,51 log cfu mL-1, viabilitas probiotik 8,65 log cfu  mL-1, total khamir 6,13 log cfu mL-1, pH 4,85, laktosa 3,14 %, kadar alkohol 0,096 %, kadar lemak 5,33 %, dan total serat  pangan 10,49 %. Hasil penelitian dapat disimpulkan bahwa kualitas kefir semua perlakuan memenuhi standar komposisi  kefir menurut standar Codex 234-2003 dan kefir yang terbaik dengan penambahan Lactobacillus acidophilus FNCC 0051 3 % dan tepung kulit pisang 1 %.
Produksi Low Calorie Sweet Bio-Yoghurt dengan Penambahan Ekstrak Daun Stevia (Stevia rebaudiana) Sebagai Pengganti Gula Widodo, Widodo; Munawaroh, Naimatun; Indratiningsih, Indratiningsih
Agritech Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

The purpose of this study was to examine potential utilization of stevia’s leaf as sugar substitute in low calorie sweetbio-yoghurt. The experiment was carried out with the supplementation of stevia’s leaf extract in yoghurt at level 0.5; 2.0; 3.5% and yoghurt produced with supplementation 7.0% sugar used as a control. Parameters observed were level of stevioside, calorie content, pH and acidity, total solid, nutritional composition, microbiological quality, and sensory acceptance. The result showed that level of stevioside obtained in ethanol phase was higher (12.73%) than that in butanol phase (11.89%). There were no differences on pH and acidity in yoghurt either supplemented with sugar or stevia’s leaf extract. The protein content in yoghurt supplemented with stevia’s leaf extract was higher than that supplemented with sugar, but no differences were observed on lactose content. Supplementation of stevia’s leaf extract at 0.5% increased fat content, but higher level of supplementation (2.0 and 3.5%) had no effects on fat content. Calorie content of yoghurt supplemented with stevia’s leaf extract was lower than that supplemented with sugar. The supplementation of stevia’s leaf extract in yoghurt affected on taste, flavor, mouth-feel, and acceptance but had no effect on appearance and colour. Stevia’s leaf extract was able to maintain viability of lactic acid bacteria and probiotic kept for a week in a refrigerator. Low calorie sweet bio-yoghurt with supplementation of stevia’s leaf extract at level 0.5% had the highest acceptance.ABSTRAKPenelitian ini bertujuan untuk mengkaji pemanfaatan stevioside hasil ekstraksi daun stevia (Stevia rebaudiana) sebagai pengganti gula dalam produk low calorie sweet bio-yoghurt. Penelitian dilakukan dengan penambahan 0,5; 2,0 dan 3,5% ekstrak daun stevia pada yoghurt dan sebagai kontrol yoghurt dengan penambahan 7,0% gula. Parameter yang diamati adalah kadar stevioside hasil ekstraksi, kandungan kalori, nilai pH dan keasaman, komposisi nutrisi, kualitas mikrobiologis, serta sensoris produk yoghurt. Hasil penelitian menunjukkan kadar stevioside hasil ekstraksi fase etanol (12,73%) lebih tinggi dibandingkan fase butanol (11,89%). Tidak ada pengaruh antara sweetener gula dengan ekstrak daun stevia terhadap nilai pH dan keasaman yoghurt. Penambahan sweetener gula dan ekstrak daun stevia sebesar 0,5; 2,0; dan 3,5% meningkatkan kandungan protein, tetapi tidak berpegaruh terhadap kandungan laktosa yoghurt. Penambahan ekstrak daun stevia 0,5% meningkatkan kadar lemak, tetapi penambahan lebih tinggi (0,5 dan 3,5%) tidak berpengaruh terhadap kadar lemak yoghurt. Nilai kalori yoghurt dengan penambahan ekstrak daun stevia lebih rendah dibandingkan dengan penambahan gula. Hasil pengujian kualitas sensoris menunjukkan tidak ada perbedaan penampilan dan warna antara yoghurt dengan penambahan sweetener gula dibandingkan dengan ekstrak daun stevia, tetapi penambahan ekstrak daun stevia berpengaruh terhadap aroma, rasa, mouth-feel, dan daya terima. Penambahan ekstrak daun stevia dapat mempertahankan viabilitas bakteri asam laktat dan probiotik dalam yoghurt selama seminggu. Low calorie sweet bio-yoghurt dengan penambahan 0,5% ekstrak daun stevia menghasilkan daya terima terbaik bagi panelis.
Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer Evanuarini, Herly; Nurliyani, Nurliyani; Indratiningsih, Indratiningsih; Hastuti, Pudji
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 2 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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Abstract

Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.
THE PERFORMANCE OF MILK PRODUCTION, TOTAL MILK REVENUE AND REPRODUCTION INDICATORS ON DAIRY SMALLHOLDERS IN YOGYAKARTA AND EAST JAVA, INDONESIA Nurtini, Sudi; rochijan, rochijan; Guntoro, Budi; Widyobroto, Budi Prasetyo; Indratiningsih, Indratiningsih; Umami, Nafiatul
Buletin Peternakan Vol 41, No 2 (2017): BULETIN PETERNAKAN VOL. 41 (2) MEI 2017
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

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Abstract

The purpose of this study was to analyze the performance of milk production, total milk revenue and reproduction indicators of Friesian Holstein Crossbred cows maintained under smallholder’s management system of 122 cows in DIY Province and 345 cows in East Java Province, Indonesia. The study was conducted with survey method and direct observation. A total of 180 Friesian Holstein Crossbred farmers (90 farmers were in DIY and another 90 farmers were from East Java Province) was randomly selected and interviewed used structured questionnaire to assess the milk production, total milk revenue and indicators of reproduction of Friesian Holstein Crossbred cows. The result of the study showed that the average mature equivalent of milk production was 3,810.21±920.10 L/lactation in DIY and 3,717.79±818.44 L/lactation in East Java Province, and the total milk revenue was 12,401,917.87±2.48 IDR per lactation in DIY and 14,647,217.80±3.05 IDR per lactation in East Java Province; day to first mating (postpartum mating), services per conception and days open were 62.34±29.24 days, 2.60±1.32 and 88.58±34.43 days in DIY and 60.62±23.07 days, 2.46±1.26 and 88.67±28.86 days in East Java Province. Based on total milk revenue, the conclusion of this study was Friesian Holstein Crossbred cows maintained under smallholder’s management system in East Java Province better than those in Yogyakarta province (DIY). The mature equivalent of milk production and reproduction indicators of dairy cows (postpartum mating, service per conception and days open) from both provinces showed no significant differences and the value of each parameter reproduction indicators is still within the normal range.
Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum Suciati, Fitri; Nurliyani, Nurliyani; Indratiningsih, Indratiningsih
Buletin Peternakan Vol 43, No 1 (2019): BULETIN PETERNAKAN VOL. 43 (1) FEBRUARY 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

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This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.