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All Journal Jurnal Teknologi Dan Industri Pangan Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Peternakan Indonesia agriTECH Indonesian Journal of Biotechnology Jurnal Aplikasi Teknologi Pangan
Widodo Widodo
Fakultas Peternakan, Universitas Gadjah Mada, Jl. Fauna 3 Bulaksumur, Yogyakarta 55281
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Veterinary Other

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PRODUKSI DAN EVALUASI KUALITAS SUSU BUBUK ASAL KAMBING PERANAKAN ETTAWA (PE) [Production and Quality Evaluation of Ettawa-Crossbred Goat Milk Powder] . Widodo; Afina Viyunnur Rachmawati; Rina Chulaila; I Gede Suparta Budisatria
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (518.708 KB) | DOI: 10.6066/jtip.2012.23.2.132

Abstract

The objective of this study was to produce milk powder from Ettawa-crossbred goat milk and subsequently evaluate the quality of the products. The raw material used was Ettawa-crossbred goat fresh milk with total solid, lactose, fat, and protein content of 15.93%, 4.2%, 4.8% and 4.7%, respectively. Milk with final total solid of 17.5% and 20% were prepared for spray drying by adding skim milk powder. Drying was carried out using a spray dryer type Lamp having nozzle size of 0.05 mm with an inlet temperature of 90°C and an outlet temperature of 45°C. Parameters observed were chemical, physical and microbiological qualities. The data showed that milk powder produced from Ettawa-crossbred goat milk had water content of 1.5-1.7%. Further analysis showed that the acidity, proteins, lactose, and fat content were 0.90%, 28.4%, 21.7%, and 22.5%, respectively. The physical analysis showed that milk powder produced from Ettawa-crossbred goat milk had a higher wettability score (143 seconds) as compared to that of commercial products (29 seconds), a higher sieve test score (0.6 g vs 0.004 g), but similar index of insolubility (1.4 ml vs.1.6 ml). The microbiological analysis showed that the Total Plate Count (TPC), Enterobacteriaceae (EB) and presumptive coliforms increased during storage either in refrigerator or room temperature. The increase in TPC, EB and coliforms was substantially higher when products were kept at room temperature than in refrigerator. In conclusion, Ettawa-crossbred goat milk powder had a good nutrition quality, but still need improvement for the physicochemical characteristic including wettability and nutritional enrichment for vitamins and minerals by means of fortification.
Kurva Pertumbuhan Isolat Bakteri Asam Laktat dari Saluran Pencernaan Itik Lokal Asal Aceh Y. K. Risna; Sri-Harimurti Sri-Harimurti; Wihandoyo Wihandoyo; Widodo Widodo
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 24, No 1 (2022): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.24.1.1-7.2022

Abstract

Produksi Low Calorie Sweet Bio-Yoghurt dengan Penambahan Ekstrak Daun Stevia (Stevia rebaudiana) Sebagai Pengganti Gula Widodo Widodo; Naimatun Munawaroh; Indratiningsih Indratiningsih
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.754 KB) | DOI: 10.22146/agritech.9331

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.
The Application of Polymerase Chain Reaction – Restriction Fragment Polymorphisms (PCR-RFLP) to Determine Genetic Diversity of Madura Cattle in Sapudi Island Tety Hartatik; Slamet Diah Volkandari; S. Sumadi; W. Widodo
Indonesian Journal of Biotechnology Vol 18, No 1 (2013)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.889 KB) | DOI: 10.22146/ijbiotech.7869

Abstract

The aim of this study was to determine genetic diversity of Madura cattle using Polymerase Chain Reaction – Restriction Fragment Length Polymorphisms (PCR-RFLP) analysis of the cytochrome b (cytb) gene. Samples used for the experiments were blood of 43 cattle that consist of 15 cattle obtained from Madura Island, 23 cattle from Sapudi Island, and 5 Limousin-Madura (Limura) cattle. A fragment of 464 base pair of cytb gene was amplifi ed by forward primer L14735 and reverse primer H15149. The PCR product was digested with TaqIand HinfI restriction enzymes to identify genetic patterns. Data of PCR-RFLP showed two haplotypes, that were A and B, in cattle obtained from both Madura Island and Sapudi Island. The frequencies of haplotype A and B of cattle from Sapudi Island were 69.57% and 30.47%, respectively. More diverse frequencies were observed in cattle obtained from Madura Island, where haplotype A and B were 86.67% and 13.33%, respectively. In this experiment, Limura cattle had only haplotype A. As a conclusion, PCR-RFLP of the cytb gene had been able to determine a genetic diversity of Madura cattle. Key words: Genetic diversity, Madura cattle, haplotype.
Detection and identifcation of adherence genes of intestinal-origin Lactobacillus and Pediococcus strains grown on gastric mucin in vitro W. Widodo; Sri Lestari; Widya Asmara
Indonesian Journal of Biotechnology Vol 20, No 2 (2015)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (858.388 KB) | DOI: 10.22146/ijbiotech.24346

Abstract

One of the primary selection criteria for potential probiotics is the ability to adhere to the host gastrointestinal tract. This study evaluated the in vitro adhesion ability on gastric mucin of two Lactobacillus casei strains (AP and AG) and two Pediococcus acidilactici strains (BE and BK), and identifed the corresponding genes responsible for adherence. Adhesion assays were performed in 96-well polystyrene microtiter plates using gastric mucin from porcine stomach as the matrix. An in vitro study on gastric mucin revealed that lactobacilli had a greater adherence ability compared with pediococci strains. The potential adherence genes were investigated using polymerase chain reaction (PCR) technology. Using specifc primers, PCR studies amplifed 150 base pairs of a potential mub gene and 161 base pairs of a potential ef-Tu gene, but no amplifed bands for potential map and bac genes were obtained. Sequence comparisons showed that the 150 and 161 amplifed base pairs were respectively homologous to the mub of Pediococcus acidilactici and ef-Tu genes of Lactobacillus paracasei. We concluded that the adherence ability of two strains of Lactobacillus casei (AP and AG) and two strains of Pediococcus acidilactici (BE and BK) on gastric mucin is in accordance with the presence of ef-Tu and mub genes. High level attachment in lactobacilli is likely to correlate with the ef-Tu gene, which is a lactobacilli-specifc adhesive gene.
Identification of Conjugated Linoleic Acid in Milk Fermented by Probiotics Originating in the Gastrointestinal Tract Kafaah Estancia; Widodo Widodo
Buletin Peternakan Vol 43, No 2 (2019): BULETIN PETERNAKAN VOL. 43 (2) MAY 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v43i2.17325

Abstract

One of the benefits of probiotics is their ability to synthesize conjugated linoleic acid (CLA) as a functional bioactive compound. The objective of this study is to identify CLA synthesized in milk fermented with the probiotic Lactobacillus casei strain AP and Lactobacillus casei strain AG as starter cultures. Fermented milk products were analyzed using gas chromatography-mass spectrometry (GC-MS) to characterize the CLA formed. The result of GC-MS in milk fermented using Lactobacillus casei strain AG was detection of a CLA compound with a retention time of 41.467, whereas in milk fermented using Lactobacillus casei strain AP, linoleic acid, but not CLA, was detected.
ACTIVITY OF PHENOL OF Morinda citrifolia AS NATURAL ANTIBACTERIA TO INHIBIT THE GROWTH OF MASTITIS-ASSOCIATED BACTERIA Theresia Ika Purwantiningsih; Yuni Suranindyah; Widodo Widodo
Buletin Peternakan Vol 41, No 4 (2017): BULETIN PETERNAKAN VOL. 41 (4) NOVEMBER 2017
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v41i4.24159

Abstract

Most of dairy farmers less of attention about sanitation after milking. It can trigger a disease, mastitis. Mastitis is one of harmful disease in dairy cow, because it can decrease quality and quantity of milk. The aim of this study was to determine active compounds in the noni fruit extract, to measure the levels of phenolic compounds in different stage of fruit maturity and to know the result of California Mastitis Test (CMT) test between teat’s cow were dipped with noni fruit extract and commercial teat dipping solution containing 1.25% iodine (commercial). The highest level of phenols was presented in ripe noni fruit. Based on statistical analysis using One Way Anova followed by Duncan's test Multiply Range Test (DMRT), there were significant differences (P<0.05) in CMT test between teat’s cow were dipped in noni fruit extract and iodine 1.25% solution. Noni fruit extract solution showed better result than commercial dipping solution containing iodine. The conclusion is noni fruit extract contains natural antibacteria, it can be used to teat dipping solution.
Effects of Four Essential Oils on Nutrients Digestibility of In Vitro Ruminal Fermentation Asih Kurniawati; Widodo Widodo; Wayan Tunas Artama; Lies Mira Yusiati
Buletin Peternakan Vol 42, No 2 (2018): BULETIN PETERNAKAN VOL. 42 (2) MAY 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v42i2.33522

Abstract

This research was done to study the effect of four essential oils (EOs), as feed additives, on ruminal nutrient digestibility in order to find out candidate of rumen modifier. Those four EOs were destilated from Foeniculum vulgare (Mill), Pinus merkusii (Jungh. & de Vriese), Cymbopogon nardus (L.) Rendle and Melaleuca leucadendra (L.). Their effect on dry matter (DM), organic matter (OM), crude protein (CP) and crude fiber (CF) digestibility were studied using in vitro rumen fermentation technique according to Theodorou method. Data were statistically analysed using analysis of variance factorial 4x5 design. Feed for fermentation substrate consist of Pennisetum purpureum, rice bran and wheat pollard. Essential oil individually was added and mix with substrate to meet the final concentration in fermentation media of 0, 100, 200, 400 and 800 mg/l. P. merkusii, C. nardus and M. leucadendra EOs reduced DM, OM, and CF digestibilities. The decreasing were in line with the increasing of EOs doses. Therefore F. vulgare only reduced CF digestibility. The value of DM, OM and CP digestibilities in fermentation with F. vulgare did not differ from control. CP digestibility differed among EO treatments. In F. vulgare, and P. merkusii, treatments, CP digestibility did not differ from control, whereas overall CP digestibility in C. nardus tended to be higher than control and CP digestibility in M. leucadendra was significantly higher. All EOs addition reduced CF digestibility at all level. CF digestibility in fermentation added 800 mg/l of M. leucadendra EO was slumped to only 14.29% of control. Among four EOs M. leucadendra is the most potent on interrupt rumen feed fermentation whereas P. merkusii and C. nardus in moderate ways and F. vulgare in delicate manner.
Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus Nurliyani Nurliyani; Indratiningsih Indratiningsih; Widodo Widodo; Endang Wahyuni
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (518.751 KB) | DOI: 10.21776/ub.jitek.2020.015.01.1

Abstract

This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using  Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040. Cheese was prepared from goat's milk with a starter of Lactobacillus casei and Streptococcus thermophilus and rennet as coagulant. Cheese was divided into four groups: 1) ripened cheese without RBO stored for 0 d, 2) ripened  cheese without RBO stored for 30 d, 3) ripened cheese + RBO stored for 0 d and  4) ripened cheese + RBO stored for 30 d. The results showed that the addition of RBO and ripening did not affect on the total number of lactic acid bacteria (LAB) of the cheese (their total number were in the range of 2.60-4.21x107 CFU/g). The acidity of cheese without RBO after ripening was higher (p<0.05) than without  ripening. Therefore, the pH value of cheese with the addition of RBO was higher than the cheese without RBO. The addition of RBO had no effect on moisture content of cheese, but the moisture content decreased (p<0.05) after ripening. Meanwhile, the addition of RBO could reduce their soluble protein. Cheese added with RBO had a harder texture (p<0.05) than cheese without RBO. Sensory quality of cheese was not influenced  by the addition of RBO, but the saltiness of cheese with RBO was higher than without RBO and had no bitter in  taste. In conclusion, RBO had no negative effect on the flavor and acceptability of the cheese and the growth of  LAB, could increase cheese hardness, but could decrease the acidity and soluble protein in the cheese. However, the cheese with the addition of RBO ripened using starter consisting of Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040 could be potentially classified as probiotic cheese which is beneficial for health.
The Effect of Different Starter Cultures of Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 on the Physicochemical and Microbial Qualities of Fermented Goat Milk Widodo Widodo; Aryo Pujo Sakti; Ari Surya Sukarno; Endang Wahyuni; Nurliyani Nurliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2019.014.02.1

Abstract

The utilization of starter cultures is vital for dairy fermentation industries. Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 have been isolated from goat milk and were demonstrated to acidify goat milk during fermentation. This study was conducted to compare the physicochemical and microbial qualities of goat milk fermented using these starter cultures either as a single starter or combined in goat milk. The treatments were L. paracasei M104 (Lp) and P. pentosaceus M103 (Pp) as single starter culture fermentation and combined (Lp/Pp) fermentation at a ratio of 1:1 at 6% inoculation (v/v). For control treatment, goat milk was fermented using yogurt starter, i.e., a combination culture of Streptococcus thermophilus and L. bulgaricus (St/Lb) at a ratio of 1:1 at 6% (v/v). The fermentation was performed by incubating the inoculated goat milk at 37°C for 18 h. The pH and degree of acidity were measured every 2 h during the fermentation process, whereas the physicochemical (pH, degree of acidity, lactose, protein, and viscosity) and microbial (total lactic acid bacteria/LAB) qualities were measured after the fermentation process. Data analysis revealed that the different starter cultures had no significant effect (P > 0.05) on the pH and degree of acidity, lactose and protein content, viscosity, and total LAB content. The goat milk fermented in this study had an average pH of 4.41 ± 0.11 and a degree of acidity of 1.26 ± 0.05%, a lactose content of 5.47± 0.80%, a protein content of 6.69± 1.52%, a viscosity of 1217 ± 395 cP, and a total LAB content of 9.57 ± 1.49 log CFU/mL. In conclusion, goat milk fermented using both single and combined starter cultures of L. paracasei M104 and P. pentosaceus M103 exhibited similar physicochemical and microbial qualities and required longer fermentation time compared with the control.
Co-Authors Afina Viyunnur Rachmawati Ali Agus Ari Surya Sukarno Aryo Pujo Sakti Asih Kurniawati Citravia Agustin Endang Wahyuni Endang Wahyuni Hermawan Setyo Widodo I Gede Suparta Budisatria Indratiningsih Indratiningsih Indratiningsih Indratiningsih Jamhari Jamhari Kafaah Estancia Lies Mira Yusiati Naimatun Munawaroh Nurliyani Nurliyani Nurliyani Rina Chulaila S. Sumadi Slamet Diah Volkandari Sri Lestari Sri-Harimurti Sri-Harimurti Tety Hartatik Theresia Ika Purwantiningsih Tridjoko Wisnu Murti Wayan Tunas Artama Widya Asmara Wihandoyo, Wihandoyo Yayuk Kurnia Risna Yustina Yuni Surandiyah