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Protein Profile of Fresh Cheese with Lime Juice as Acidifier Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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A researh about the making of fresh cheese used lime juice as an acidifier compared to citric acid has been done. The research was aimed to learn the potency of lime juice as acidifier in the making fresh cheese and to know about its protein profile. The experiment was designed by completely randomized design. Those treatments were : A1 = the use of lime juice 0.5 % (v/v), A2 = the use of citric acid 0.05 % (w/v) and A3 = the use of 0.25 % lime juice + citric acid 0,025 %. Variation of those acidification treatment didnâ€™t show any defference on protein profile of fresh cheese, which showed by 8 benz of three treatment with have molecule wheight 17.14; 20.51; 27.92; 36.22; 44.05; 50.11; 53.45, and 102.32 Kda, respectively. The result of the using lime juice, citric acid, and both combination relatively proved same profile. Keywords : protein profile, fresh cheese, lime juice, acidifier

Trial of Lime Juice on Mozzarella Cheese Making Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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This research which had a purpose for studying a potency of lime juice as acidifier in the making of Mozzarella cheese was done to know its influence on Mozzarella cheese physical quality. The method used in this research was Completely Randomized Design. Optimum concentration lime juice as acidifier for making Mozzarella cheese repeated 6 times had variation treatment, including : P1 = 0.5%, P2 = 1.0%, P3 = 1.5%, and P4 = 2.0% (w/v). All variables examined were rendement, meltability, stretchability, and elasticity. Variation analysis on rendemnet and strechability of Mozzarella cheese showed that those variationÂ of lime juice gave no significant difference effect (P>0,05) on Mozzarella cheese physical quality. But, those treatments gave very significant difference effect (P<0,01) on meltability and gave significant difference (P<0,05) on elasticity Mozzarella cheese. The range of result of cheese rendement was about 11,76-12,17%. The highest meltability was resulted from the use of 2.0% lime juice and its value was 8,57. The highest elasticity was from the highest concentration of lime just 2,0% and its value was 63,64% and based on statistic gave significant defference (P<0,05) compared with other concentration. Â Keywords : lime juice, Mozzarella cheese, acidifier

Pengaruh Penambahan Tepung Sagu pada Yoghurt terhadap Sifat Fisik Es Krim Yoghurt Ika Ayu Wijayanti; Purwadi Purwadi; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purpose of this research was to determine the best concentration of adding sago flour in yoghurt based on viscosity, overrun, melting rate and total solid of yoghurt ice cream. The experiment was designed by Completely Randomized Design (CRD) using four treatments were 0 %, 2 %, 4 %, 6 % from volume of fresh milk and four replications. The data were analyzed by using Analysis of Variance (ANOVA) and continued by Duncanâ€™s Multiple Range Test (DMRT). Result of this research showed that concentration of adding sago flour in yoghurt gave highly significant difference effect (P<0.01) on viscosity, overrun, melting rate and total solid of yoghurt ice cream. It can be concluded that the adding of sago flour 2% in yoghurt gave the best result with the viscosity was 1750.75 cP, overrun was 25.14%, melting rate was 39.13 minutes/50 g, total solid was 36.20% and gave the best quality of yoghurt ice cream.

The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 1 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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This research was conducted about Mozzarella cheese manufacturing using lime juice as acidifier. The objectives of current research were to know the potency of lime juice as acidifier to make Mozarella cheese and its chemical quality. The method used in this research was 4x4 factorial design consisted of two factors. The first factor was coagulation temperature (G) namely : G1=30 oC, G2=35 oC, G3=40 oC, and G4=45 oC, and the second factor was stretchable temperature (M) namely: M1=70 oC, M2=75 oC, M3=80 oc, and M4=85 oC. Variables measured were whey protein level, whey dry matter, moisture stretchable protein and moisture stretchable dry matter. Variation analysis showed that the interaction between coagulation temperature and strechable temperature gave no significant difference (P<0.05). The best combination treatment was coagulatiomÂ temperature 30 oC with stretchable temperature 75 oC. Keywords: coagulation, stretchability, chemical quality, mozarella cheese, lime juice

The Effect of Rice Fermented (Tape Ketan Hitam) Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk Naili Iqrimah; Purwadi Purwadi; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality. The experimental method was designed by factorial Completely Randomized Design (CRD) which three times replicated. The treatment consists of rice fermented liquid fraction concentrations by 5 %, 15 %, 25 % and 35 % (v/v)Â and incubation times by 0 (without incubation) , 8,16 and 24 hours. The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, whileÂ in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour. The best combination obtained from addition of rice fermented liquid fraction 25 % and 24 hours of incubation times.Key words: goat milk, rice fermented liquid fraction, incubation times

Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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A research about the production of Mozzarella cheese with lime juice has been done to study the protein profile of this cheese. The method used in this research was experimental and designed by completely randomized design. The treatments were variation of lime juice concentration, namely: K1 = 1.9 %, K2 = 2.1 %, K3 = 2.3 %, K4 = 2.5 %, K5 = 2.7 %, and K6 = 2.9 % (v/v). The protein profile of this cheese acidified by using the concentration of 1.9 â€“ 2.9 % lime juice gived differences profile. The best treatment was 1.9 % concentration of lime juice, its gave the highest value. Â Keywords: protein profile, Mozzarella cheese, acidification, lime juice

Penambahan Madu pada Minuman Whey Kefir Ditinjau dari Mutu Organoleptik, Warna, dan Kekeruhan Firman Jaya; Purwadi Purwadi; Wahyu Novia Widodo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

The objective of this research was to determine the optimum honey addition on kefir whey drink based on organoleptic quality (colour, aroma, taste), colour test, and turbidity. The method used in this research was experiment with Completely Randomized Design (CDR) by used 4 treatments and 4 replications. The treatments were P0 = without the honey added, P1=added by 20% honey, P2 = added by 30% honey and P3 = added by 40% honey (v/v). The data were analyzed by Analysis of Variance (ANOVA), if there were significantly difference, the data would analyzed by Duncanâ€™s Multiple Range Test. The results showed that honey addition gave highly difference significant (P<0.01) on organoleptic quality (colour, aroma, taste), turbidity and lightness (L*). Honey addition didnâ€™t give significantly difference (P<0.05) on redness (a*) and yellowness (b*). The conclusion of this research was the best treatment will the value is added by 40% honey with colour 3.25Â±0.78, aroma 3.50Â±1.14, taste 3.75Â±1.01, lightness (L) 31.57Â±0.5, redness (b*) 0.95Â±0.12, yellowness (b*) 0.050Â±0.36, and turbidity 306.7Â±6.65 NTU

Pengaruh Substitusi Tepung Beras Ketan dengan Tepung Umbi Talas Bogor (Colocasia esculenta l schoott) terhadap Kualitas Dodol Susu Ditinjau dari Kualitas Fisik dan Kimia Agus Triawan; Purwadi Purwadi; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (fat, total sugar and reducing sugar) of milk sweetpastry. The materials used were fresh milk as the main ingredient, sugar, glutinous rice flour and Bogor tuber taroflour. The research method used was laboratory experiment with completely randomized design consisting of 5 treatments and 4 replications. Substitution treatment in the form of glutinous rice flour with Bogor tuber taroflour given on milk sweet pastry products covering P0 (100% glutinous rice flour and without Bogor tuber taroflour); P1 (75% glutinous rice flour and 25% Bogor tuber taro flour); P2 (50% glutinous rice flour and 50% Bogor tuber taro flour); P3 (25% glutinous rice flour and 75% Bogor taro tuber flour); P4 (without glutinous rice flour and 100% Bogor taro tuber flour). The results showed that there was highly significant difference effect (p<0.01) the substitution of glutinous rice flour with Bogor tuber taroflour to sugar reduction dodol taro milk with reduced sugar lows on P2 (16.66%), and significantly difference effect (p<0.05) dodol fat content milk with a fat content highs around 13.77% (P4), but did not significantly difference effect the total sugar and texture of milk sweet pastry. Substitution Bogor tuber taro flour 100% produced best quality of milk sweet pastry with texture value 10.12 N, fat content Â 3.44%, 44.71% total sugar and reducing sugar 5.64%.

Electroforesis of Whey and Stretching Water Protein of Mozzarella Cheese Production from Factorial Experimental of Coagulation and Stretching Temperature Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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The use of lime juice as acidifier in the making of Mozzarella cheese was aimed to learn the protein profile of whey and stretching water produced with treatment of coagulation and stretching temperature. The treatment of coagulation temperature was G1 = 30oC, G2 = 35oC, G3 = 40oC, and G4 = 45oC, and the treatment of stretching temperature was M1 = 70oC, M2 = 75oC, M3 = 80oC, and M4 = 85oC. The research result showed that coagulation temperature of 30 and 35 oC gave the same protein profile of whey as well as coagulation temperature of 40 and 45oC, while coagulation temperature of 30 and 35oC with coagulation temperatur of 40 and 45oC gave different protein profile of whey. Different coagulation temperature gave different protein profile of whey and stretching water, while different stretching temperature gave the same protein profile of stretching water. Coagulation temperature of 30 and 35oC gave the same protein profile of stretching water as well as coagulation temperature of 40 and 45oC, while coagulation temperature of 30 and 35oC with temperature of 40 and 45oC gave different protein profile of stretching water. Keywords: protein profile, Mozzarella cheese, coagulation temperature, stretching temperature

The Study of Alginate and Whey Protein Hydrolyzed Suplementation Utilization for Cell Release and Microencapsulated Lactobacillus Acidophilus Viability in Probiotic Ice Cream Purwadi Purwadi; Abdul Manab; Khoiruman Khoiruman
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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The objectives of this research were to increase viability and activity of L. acidophilus encapsulated with alginate and whey protein hydrolyzed for cell release and microencapsulated Lactobacillus acidophilus viability in probiotic ice cream. The methods used were factorial experiment using Completely Randomized Design. Data was analysed with Variance Analysis. The results showed that the interaction between alginate and whey protein hydrolyzed supplemented could be increased the function of CaCl2 and also encapsulated L. acidophilus viability. The used alginate of 1% and whey protein hydrolyzed supplemented of 0,5% produced encapsulated L. acidophilus viability higher than before, but however, the utilization of alginate of 1% and whey protein hydrolyzed supplemented of 0% could release a few cell. Therefore, the utilization of alginate 1% and whey protein hydrolyzed supplemented 0,5% in ice cream produced L. acidophilus highest than other. Â Keywords :Â Â Lactobacillus acidophilus, microencapsulation, alginate, whey protein hydrolyzed, cell release, ice cream

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