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Pengaruh Lama penyimpanan Beku dan Pembungkusan Terhadap Kualitas Daging Ayam Broiler Yusdar Zakaria
Jurnal Agripet Vol 7, No 2 (2007): Volume 7, No. 2, Oktober 2007
Publisher : Agricultural Faculty

ABSTRACT.

Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda Yusdar Zakaria; Yurliasni Yurliasni; Mira Delima; Ely Diana
Jurnal Agripet Vol 13, No 2 (2013): Volume 13, No. 2, Oktober 2013
Publisher : Agricultural Faculty

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 (P0.01) 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 (P0.01) showed from pH value and an interaction between both factors was presented. In addition there was significant difference (P0.05) 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.

Analisa Kualitas Susu Kambing Peranakan Etawah yang Disterilkan pada Suhu dan Waktu yang Berbeda Yusdar Zakaria; Helmi M. Yahya; Yuda Safara
Jurnal Agripet Vol 11, No 1 (2011): Volume 11, No. 1, April 2011
Publisher : Agricultural Faculty

Analyze of Etawa’s milk goat quality sterilized at the Different Temperature and TimeABSTRACT. The objective of this experiment is to study the quality of sterilization of etawa’s goat milk at different temperature (110oC and 120oC) and different time (3 second and 6 second). The quality of sterilization of etawa’s goat milk was evaluated by measuring crude protein, crude fat, pH value and amount of microorganism. The study used a factorial completely randomizes design. The result showed that the different temperature and time of sterilized goat milk have not significant (P0,05) on crude protein, crude fat, pH value and amount of microorganism. The result also showed that no interaction between temperature and time. The conclusion of the research indicated that all the experiment have the same quality.

Analisis Sifat Fisik dan Kimia Yogurt Yang Menggunakan Starter Lactobacillus bulgaricus Dengan Persentase Yang Berbeda Yusdar Zakaria
Jurnal Agripet Vol 2, No 2 (2001): Volume 2, No. 2, Oktober 2001
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v2i2.3638

ABSTRACT. A study of pyisical properties and quality of yogurt with Lactobacillus bulgaricus as a starter has been doon. Objectives of this study is to know how many percent starter of L. bulgaricus in yogurt to decrease suscepetibility to syneresis and to increase quality of yogurt. Yogurt was analyzed for susceptibility to syineresis, titratable acidity and content of crude protein and crude fat. Syinerisis of yogurt was evaluated according to centrifugal methods of Halwarkar and Kalab. The result of the study showed that yogurt with 2.5-10 % L. bulgaricus as a starter are not have any effect of susceptibility to synerisis and content of crude fat, but centripuged at 250-1000 rpm. Had significantly different (0.01) on susceptibility to synerisis. On the other hand the increasing of centrifuge rotation, increase susceptibility to synerisis. The starter of 5-10% L. bulgaricus used in yogurt able to increase titratable acidity and content of crude protein. The yogurt prepared by 10% L. bulgaricus had the highest score (3.88%) of crude protein, although there is no significant differences with yogurt using 7.5% L. bulgaricus.

Keamanan Susu Fermentasi Yang Beredar Di Banda Aceh Berdasarkan Nilai Gizi dan Jumlah Bakteri Pathogen Yusdar Zakaria; Cut Intan Novita; Mira Delima
Jurnal Agripet Vol 10, No 1 (2010): Volume 10, No. 1, April 2010
Publisher : Agricultural Faculty

Safety condition of commercial fermented milk that put on the market in banda aceh based on nutritive value and pathogenic bacteriaABSTRACT. Fermented milk has much value primarily for the health of digestive system. However without hygienically and sterilized treatment it can become toxic to consumers. This research was conducted to observe nutritive value, the present of pathogenic bacteria, and the safety condition of commercial fermented milk that put on the market in Banda Aceh. Samples of commercial fermented milk tested were obtained from recognized retailers in Banda Aceh. Factorial completely randomized design with six replications was applied in this research. Variety of fermented milk products (yoghurt and drink yoghurt) was the first factor to be analyzed, and the second one was expired date of the products (the date of production and the date of by expired). The amount of crude protein and lipid, pH level, and the amount of lactic acid bacteria, Coliform and Staphilococcus aureus were the parameter determined. The variety and the expired date of the products influenced the amount of crude protein and lipid, the pH level, the amount of lactic acid bacteria, Coliform and Staphilococcus aureus in the level of highly significant different (P0,01). There was also found in highly significant interaction (P0,01) between factors that influenced the amount of lactic acid bacteria and Staphilococcus aureus. On the other hand, the amount of Coliform was not influenced by those factors. The study also results in decreasing of the amount of crude protein and lipid as well as lactic acid bacteria caused by the ongoing time of storing. The longer fermented milk was stored, the lower the level of crude protein, lipid and lactic acid bacteria presented. The lipid level of fermented milk products those put on the market in Banda Aceh have been complied with the requirement standard of SNI 01-2981-1992. However, crude protein level has not achieved the requirement standard yet. Due to the amount of Staphylococcus aureus present, the fermented milk products tested, in fact, were not saved to be consumed. On the contrary, although Coliform was also present, the products were in the category of saved to be consumed.

A Polysaccharide Produced by Lactococcus lactis subsp. lactis YZ1 Isolated from Traditional Indonesian Fermented Milk, "Dadih" Yusdar Zakaria
Jurnal Agripet Vol 1, No 1 (2000): Volume 1, No. 1, April 2000
Publisher : Agricultural Faculty

ABSTRACT.Lactococcus lactis subsp. Lactis YZI was isolated from M17 agar in which diluted Dadih was poured and incubated at 30 0C for 48 h. Taxonomix properties of the isolate were examined according to Bergey’s Manual of Systematic Bacteriologi and Manual for Identification of Medical Bacteria. The isolation of polysaccharide from the precipitant was performed on an ion-exchange chromatography. The result showed that the polysaccharides produced by Lactococus lactis subsp. lactis YZI were neutral sugar (unadsorbrd fraction) and glycoconjugated (absorbed fraction). The neutral sugar had molecular weight of 10,000 and 20,000 with and α-glycoside linkage. The monosaccharide composition was mannose, glucose and galactose with a molar ratio of 1 :1,5 : 4,9.

Efek Suhu dan Masa Simpan Terhadap Aktivitas Antimikroba Susu Fermentasi dengan Lactobacillus casei Cut Afria Mirdalisa; Yusdar Zakaria; Nurliana Nurliana
Jurnal Agripet Vol 16, No 1 (2016): Volume 16, N0. 1, April 2016
Publisher : Agricultural Faculty

ABSTRAK. Susu fermentasi merupakan susu hasil pengasaman melalui aktivitas bakteri asam laktat yang menyebabkan perubahan kimia, sensorik dan mikrobiologi dalam produk susu fermentasi. Lactobacillus casei merupakan bakteri yang mampu menghasilkan senyawa organik dan hydrogen peroksida yang bersifat antibakteri. Senyawa antibakteri ini adalah senyawa kimiawi atau biologis yang dapat menghambat pertumbuhan dan aktivitas bakteri patogen yang dapat merusak kualitas susu fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama penyimpanan terhadap kualitas susu fermentasi dengan Lactobacillus casei. Suhu dan lama penyimpanan pada susu fermentasi Lactobacillus casei pengaruh sangat nyata (P0,01) dan dapat menekan pertumbuhan terhadap bakteri E.coli dan Staphylococcus aureus. Aktivitas antimikroba susu fermentasi Lactobacillus casei pada suhu penyimpanan 5⁰C dengan lama penyimpanan 30 hari dapat menekan pertumbuhan bakteri Staphylococcus aureus. (Effects of temperature and storage time on the antimicrobial activity fermented milk with Lactobacillus casei) ABSTRACT. Fermented milk is milk acidification results through the activity of lactic acid bacteria that causes chemical changes, sensory and microbiological in fermented milk products. Lactobacillus casei is a bacteria that can produce organic compounds and hydrogen peroxide which is antibacterial. The antibacterial compound is a chemical or biological compound that can inhibit the growth and activity of pathogenic bacteria that can damage the quality of fermented milk. The study has been conducted to determine the effect of temperature and storage time on the quality of fermented milk with Lactobacillus casei. the temperature and duration of storage time of fermented milk with Lactobacillus casei highly significant (P 0.01) affected and can suppress the growth of bacteria E.coli and Staphylococcus aureus. The antimicrobial activity of Lactobacillus casei fermented milk at the storage temperature of 5⁰C with a storage time of 30 days can suppress the growth of Staphylococcus aureus.

Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda Yusdar Zakaria
Jurnal Agripet Vol 8, No 1 (2008): Volume 8, No. 1, April 2008
Publisher : Agricultural Faculty

Chemical, microbiological and organoleptical of yogurt using the different of percentage lactobacillus casei and sugar levelABSTRACT. The objective of this study is to know quality of yogurt with variant of percentage Lactobacillus casei and sugar level. The parameter of this study were the crude protein applying the Kjeldhal method, the crude fat applying the Gerber method, the sum of amount of alive of micro-organism applying the plate count method and the organoleptic applying the square of. The result of this study showed that the different of sugar level is significant (P0.05) on crude protein and crude fat, however the different of percentage L casei not significant (P 0,05) on all parameter. The interaction is only found between two factors on crude fat. The highest of the rate amount of alive microorganism, crude protein and acetic acid are found in yogurt using 10% L. casei and 15% sugar level. From organoleptic test, it’s found that yogurt using 10% L. casei and 15% sugar level is the most prevered kind of yogurt.

Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir Yusdar Zakaria
Jurnal Agripet Vol 9, No 1 (2009): Volume 9, No. 1, April 2009
Publisher : Agricultural Faculty

Effect of different milk and starter percentage on kefir qualityABSTRACT. The objective of this study is to study the quality of kefir with different amount of starter added and different kind of milk. The quality of kefir was evaluated by measuring lactic acid level, syneresis, crude protein, crude fat and amount of active microorganism. The result showed that the different percentage of starter and kind of milk has a high significant on syneresis and Lactic Acid level (P 0,01). The best interaction was resulted from the combination of 10% starter and UHT milk. The result also indicated that the different percentage of starter and kind of milk has no effect on crude protein, crude fat and the amount of active microorganism. The combination of 10% Starter and UHT milk, produces the best quality of kefir

Efektivitas Fermentasi dengan Sumber Substrat yang Berbeda Terhadap Kualitas Jerami Padi Yusdar Zakaria; Cut Intan Novita; Samadi Samadi
Jurnal Agripet Vol 13, No 1 (2013): Volume 13, No. 1, April 2013
Publisher : Agricultural Faculty

Effectivity of fermentation with different substrates source on rice straw qualityABSTRACT. The research on effectivity of fermentation with different substrates source on rice straw quality has been conducted at Animal Husbandry Field Laboratory, University of Syiah Kuala. The objective of study is to learn rice straw fermented quality as animal feed with addition of different substrat. Complete Randomize Design with factorial pattern consist of two factors which were A = storage time with 2 level ( a1 = one month; a2 = two month) and B = substrate sources (b1 = Coccoa skin fruit, b2 = rice bean and b3 = sagoo). Variables observed were protein level, crude fiber and ash level. The statistical analisis show that there is no significant effect of treatment on protein level, crude fiber and ash. There is no interaction between source of substrates and storage time. These results revealed that all substrates source (coccoa skin fruit, rice bran and sagoo) could used as an energy for starter in rice straw fermented.

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