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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Animal Agricultural Journal Jurnal Penelitian Pascapanen Pertanian Journal of the Indonesian Tropical Animal Agriculture Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Indonesia Journal of Halal Jurnal Teknologi Hasil Pertanian Jurnal Teknologi Pangan
Al-Baarri, Ahmad Ni'matullah
Food Technology Department, Faculty Of Animal And Agricultural Science, Diponegoro University, Semarang 50244, Indonesia
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Veterinary Other

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The Activation Method of Lactoperoxidase System to Inhibit Microbial Activity in Fresh Milk Puspitarini, OR; Al-Baarri, AN; Legowo, AM; Bintoro, P; Hintono, A
ANIMAL PRODUCTION Vol 15, No 2 (2013): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Lactoperoxidase system is antimicrobial system in milk. The LPO system has been succesfully applied in tropical regions to prolong the shelf life of milk. However, the LPOS activation is mostly conducted in the first hour of storage. In the case of milk processing manufacture, it takes up to 6 until 7 hours to preserve milk, therefore in this article, LPOS activation is discussed based on different activation time. The initial LPOS activation was conducted at the first and the third storage hour with formula of 0.25 ml of 0.0125 mM SCN-; 0.25 ml of 0.0125 mM H2O2 and 0.5 ml of 35 U/ml LPO in 9 ml of milk and the second activation was conducted with formula of 0.25 ml of 0.0125 mM SCN-; 0.25 ml of 0.0125 mM H2O2 and 0.5 ml of 35 U/ml LPO into 9 ml milk and formula 0.5 ml of 0.05 mM SCN-; 0.5 ml of 0.05 mM H2O2 and 1 ml of 35 U/ml LPO into 8 ml of milk at 30 °C. The result of research shows that the activation at the third hour with formula of 0.5 ml of 0.05 mM SCN-; 0.5 ml of 0.05 mM H2O2 and 1 ml of 35 U/ml LPO into 8 ml of milk can decrease total milk microbe up to below the standard of total fresh milk microbe that is 5.35x103 CFU/ml and pH level is 6.475.  This research indicates that the LPOS activation at the third storage hour with formula of 0.5 ml of 0.05 mM SCN-; 0.5 ml of 0.05 mM H2O2 and 1 ml of 35 U/ml LPO can be used to inhibit the growth of milk microbes at 30 ° C, therefore, milk is safe to be consumed. Animal Production 15(2):119-126, May 2013
Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan Arganis, Lusida Mulia; Rizqiati, Heni; Legowo, Anang Mohamad; Pramono, Yoyok Budi; Al-Baarri, Ahmad Ni'matullah
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

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Abstract

The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed (Rhodophyceae) and it is well known as emulsifier, however the application of carrageenan has not widely used in traditional beverage in Java Island, Indonesia. Therefore, the purpose of this research was to determine the effect of carrageenan in turmeric emulsion on its total dissolved solids. Distribution of total dissolved solids was tested using total dissolved solid-meter. Iota and kappa carrageenan were used. As a result, carrageenan might increase total dissolved solid at 58±3.4% and iota had reached higher total dissolved solid than kappa. As conclusion, total dissolved solid might be elevated by the addition of carrageenan.DOI:https://doi.org/10.17728/jaft.60
SUBSTITUSI EKSTRAK AMPAS TEBU TERHADAP LAJU KEASAMAN DAN PRODUKSI ALKOHOL PADA PROSES PEMBUATAN BIOETHANOL BERBAHAN DASAR WHEY Fawaid, Muhammad Thoriqul; Al-baarri, Ahmad Ni'matullah; Legowo, Anang Muhammad
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

This aim of this study was to determine the acidity and alcohol production that was expressed by pH from whey substituted with bagasse extract that was fermented with bread yeast (Saccharomyces cerevisiae). Experimental design used in the study was completely randomized design (CRD) with 3 treatments and 4 replications. The whey was substituted with three level of bagasse extract: 10%, 20%, 30% for T1, T2, T3. The acidity was expressed as pH value of the fermentation solution. As a result,the substitution of whey using bagasse extract up to 30% slightly decreased pH value from 4.81 until 4.60 and alcohol from 0,21 until 0,41. This result suggested that the substitution of bagasse extract until 30% would not affected the acidity environment in fermentation solution.Keyword :whey;baggase extract;Saccharomyces cerevisiae; acidity;alcoholABSTRAK Penelitian ini bertujuan untuk mengetahui nilai pH dan produksi alkohol pada proses fermentasi whey yang disubstitusi ekstrak ampas tebu dengan bantuan ragi roti (Saccharomyces cerevisiae). Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 4 ulangan. Berbagai tingkat substitusi whey dengan ekstrak ampas tebu, yaitu 10%, 20%, 30% telah dilakukan sebagai T1, T2, dan T3. Nilai pH dan produksi alkohol diuji pada jam ke-60. Hasil penelitian menunjukkan bahwa substitusi whey dengan ekstrak tebu, tidak mempunyai pengaruh yang nyata terhadap penurunan pH dan produksi alkohol. Substitusi ekstrak ampas tebu dengan whey dari 10 sampai dengan 30% telah merubah nilai pH dari 4,81 menjadi 4,60 dan alkohol dari 0,21 menjadi 0,41. Hasil penelitian mengindikasikan bahwa penambahan substrat berupa ekstrak ampas tebu kedalam proses fermentasi whey dalam pembuatan bioetanol, tidak banyak memberikan pengaruh pada nilai pH dan produksi alkohol.Kata kunci : whey;ekstrak ampas tebu;Saccharomyces cerevisiae;pH;alkohol
Effect of dietary supplementation of formic acid, butyric acid or their combination on carcass and meat characteristics of broiler chickens Sugiharto, S.; Yudiarti, T.; Isroli, I.; Widiastuti, E.; Wahyuni, H. I.; Sartono, T. A.; Nurwantoro, N.; Al-Baarri, A. N.
Journal of the Indonesian Tropical Animal Agriculture Vol 44, No 3 (2019): September
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.44.3.286-294

Abstract

The objective of the present study was to evaluate the impact of dietary supplementation of formic acid, butyric acid or their combination on carcass and meat characteristics of broiler chicks. A number of 288 day-old-chicks (Lohmann MB-202 meat broilers) were distributed to four groups, including CONT (basal diet with no additive as a control), FORM (basal diet containing 0.1% formic acid), BUTR (basal diet with 0.03% butyric acid) and FORM+BUTR (basal diet with 0.1% formic and 0.03% butyric acid). At day 35 the birds were slaughtered and eviscerated, and from which the breast meat was obtained. Carcass and cut yields of broilers were not different (P>0.05) among CONT, FORM and BUTR birds. The combination of formic and butyric acids increased (P<0.05) the relative weight of back of broilers. Meat pH value was higher (P<0.05) in organic acids treated than in non-treated birds. Organic acids lowered (P<0.05) drip loss of broiler meat. Butyric acid increased (P<0.05) moisture and decreased (P<0.05) the content of meat protein. Formic acid increased (P<0.05), whereas butyric acid and combination of formic and butyric acids decreased (P<0.05) lightness values of breast meat. Yellowness values of meat increased (P<0.05) with organic acid administration. Intense bands of 25 kDa (phosphoglycerate mutase) was observed in most of meat samples from the treated birds, but not in meat from the control birds. In conclusion, dietary supplementation of organic acids was capable of improving the meat quality of broiler meats. The treatments may prevent the pale, soft and exudative (PSE)-like condition in broiler meats. 
SCALE-UP STUDIES ON IMMOBILIZATION OF LACTOPEROXIDASE USING MILK WHEY FOR PRODUCING ANTIMICROBIAL AGENT Al-Baarri, A.N.; Agawa, M.; Hayakawa, S.
Journal of the Indonesian Tropical Animal Agriculture Vol 35, No 3 (2010): (September)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.35.3.185-191

Abstract

Hypothiocyanite (OSCN–), produced by lactoperoxidase (LPO) in the presence of SCN– and H2O2,inhibits the growth of bacteria. This inhibition is called by LPO system (LPOS). Our laboratory scalestudy in previous experiment showed that whey immobilized on SP-Sepharose Fast Flow (SP-FF) couldproduce OSCN– continuously. Then, the purpose of this study is to scale up continuous production ofOSCN– using immobilized whey. Immobilized whey was generated by circulating various amounts ofwhey through SP-FF. To generate OSCN–, 10 ml of the substrate solution containing 0.5 mM SCN– and0.5 mM H2O2, was circulated through immobilized whey and followed by washing with pure water. Thenext cycle was done by circulating a fresh 10 ml of substrate solution at the same concentration. Theresult indicated that a stable immobilization efficiency of more than 90% was achieved in the SP-FFcirculated with 300 ml or less of whey per gram of SP-FF. When stored at 4˚C, immobilized wheyretained 80% LPO activity until 3 weeks storage. The reaction solution discharged from immobilizedwhey was observed to contain approximately 0.4 mM OSCN–. The experiment using 1.0 g ofimmobilized whey produced a stable 0.4 mM OSCN– production and antimicrobial activity for at least 6cycles. The increase in resin volume accompanied by the increase in whey volume resulted the extensionof a stable OSCN– production. The experiment using recycled SP-FF did not affect to the stability ofOSCN– production and antimicrobial activity. These results may open the way for the large-scaleproduction of OSCN−.
Rate of physical appearance changes on yellowness in salak during preservation in room storage Pangestika, Widia; Al-Baarri, Ahmad Ni’matullah; Legowo, Anang Mohamad; Hadipernata, Mulyana; Broto, Wisnu; Izzati, Laili
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 1 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.1.68-72

Abstract

Background: Discoloration was one indicator of food damage including in fruits, since the change may be used as a quality measurement. Salak became one of the commodities that often experience the browning reaction that may change the color. Since the yellow was close to the consumer preference along the preservation in salak, this color should be notified and may be represented as polyphenol change. Objectives: The focus of this study was to determine the pattern of inhibition of browning reactions in salak using HIO.Methods: This research determined the color level of yellow using digital color meter of salak that was stored in room temperature in aseptic treatment for 12 days. Result: Discoloration appeared in salak and it was clearly determined the change since a week of storage. The rate of discoloration was able to be detected highly after one week of storage. Conclusion: The discoloration of yellow color and the rate of salak could be detected specifically based on the day of storage. This research may open the information for the consumer to predict the storage time of salak based on the appearance of yellow color.
Business strategy of salted egg agro-industry to achieve sustainable competitive advantage Sumekar, W.; Al-Baarri, A. N.; Setiadi, A.
Journal of the Indonesian Tropical Animal Agriculture Vol 46, No 3 (2021): September
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.46.3.258-269

Abstract

Business strategy is an effort to achieve a sustainable competitive advantage in an agro-industry. The research objective on salted egg agro-industrial center is to identify a model for business development. The advantages of salted duck eggs have been recognized by people in south east asian countries and east asian countries. This observational research was conducted on 105 salted egg agro-industries in Brebes Regency. Data on 22 variables of quantitative strategic planning were collected through interviews using a questionnaire. Strategy formulation framework method was applied to determine specific alternative strategies to reach sustainable competitive advantage The results showed that the salted egg agro-industry were not supported by the availability of duck eggs and upstream industry (50.58%) although most consumers were fond of salted egg due to its taste (52.38%), texture (58.10%), and price (71,43%). The salted egg agro-industry was in the aggressive position. The best strategy concept for business policy development was market penetration The market penetration strategy was chosen, namely increasing promotion and sales volume. Market penetration strategy is suggested to be the mod-el for empowering salted egg agro-industry and agro-industrial commodities in general so that the activ-ity of duck farming and upstream industry can be leveraged.
KONSENTRASI MINIMUM SISTEM LAKTOPEROKSIDASE UNTUK MENEKAN PERTUMBUHAN Escherichia coli PADA SUSU SAPI SEGAR Bagus Fitriansyah; Ahmad Ni’matullah Al-Baarri; Anang Mohamad Legowo
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): 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 (357.198 KB) | DOI: 10.6066/jtip.2015.26.1.100

Abstract

Fresh milk production in Central Java has increased every year resulting in the requirement of the rapid and good process for fresh milk handling to keep the quality against bacteria. Lactoperoxidase system (LPOS) was well documented as a strategy to extend the shelf life of fresh milk but it hasn’t been known yet for the minimum level of lactoperoxidase (LPO) utilization to activate LPOS in the milk. The purpose of this study was to analyze minimum concentration of LPO and its components by calculating minimum inhibitory concentration (MIC) against Escherichia coli and total bacteria in fresh milk. LPO was obtained from bovine whey and its purity was analyzed using SDS-PAGE. To activate the LPO performance, two substates namely H2O2 and KSCN were used with various concentrations. The MIC was analyzed 3 times using 3M™ Petrifilm™ Aerobic Count Plates. The result showed that 3.11 unit/mL LPO, 0.03 mM subs-trates have been found as MIC of LPOS against bacteria and Escherichia coli in milk. This result might provide benefit to the utilization of minimal LPOS in fresh milk to safe the amount of LPO.
Aplikasi Ekstrak Daun Zaitun (Olea Europaea L.) dalam Pengemasan Vakum untuk Mencegah Pencoklatan pada Buah Salak Ahmad Nimatullah Al-Baarri; Heni Rizqiati; Mochammad Dicky Zulkharisma; Anang Mohamad Legowo; Ailsa Afra Mawarid; Widia Pangestika; Mulyana Hadipernata; Wisnu Broto
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 3 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n3.2019.129-136

Abstract

Pencoklatan pada buah salak disebabkan oleh aktivitas enzim polifenol oksidase (PPO) yang bereaksi dengan oksigen menghasilkan o-kuinon yang membuat warna menjadi coklat, oleh karena itu adanya penghambatan kerja enzim PPO, dapat mencegah terjadinya warna coklat pada buah. Tujuan penelitian ini adalah untuk mengetahui pengaruh aplikasi rebusan daun zaitun dalam rangka untuk mencegah terjadinya warna coklat yang dianalisis berdasarkan pada parameter penyertanya, yaitu warna, pH, gula terlarut, dan konduktivitas pada buah salak. Daun zaitun kering dilarutkan dalam air yang kemudian dimasukkan ke dalam wadah plastik berisi potongan salak. Sebagai kontrol, potongan salak disimpan dengan dan tanpa aquades. Pengamatan terhadap salak dilakukan sebanyak 7 kali selama 9 hari pada suhu kamar. Berdasarkan parameter warna, perlakuan zaitun mampu menahan warna lebih baik sebesar 28,17% pada nilai L*, 53,68% pada nilai a*, dan 27,19% pada nilai b*. pH salak dengan perlakuan zaitun dapat dijaga sehingga kenaikannya hanya sebesar 3,8% dan nilai konduktivitas hanya meningkat sebesar 18,5%. Pada parameter gula terlarut, perlakuan dengan zaitun dapat mempertahankan perubahannya sampai sebesar 4,29%. Kesimpulannya, perlakuan penambahan daun zaitun lebih baik dalam mempertahankan warna, derajat keasaman, konduktivitas dan gula terlarut pada buah salak daripada perlakuan dengan dan tanpa penambahan aquades. Application of Olive Leaves Extract (Olea europaea L.) in Vacuum Packaging to Prevent Browning on Salacca FruitBrowning occurs due to the activity of the polyphenol oxidase (PPO) enzyme that reacts with oxygen to produce O-quinone which causes the forming of brown color on fruit. One of the methods in preventing browning is the addition of antioxidant compounds from olive leaf. The purpose of this study was to determine the effect of addition olive leaf extract in the properties of color, pH, dissolved sugar, and conductivity in snake fruit with storage at room temperature. The snake fruit was cut into 1 g in size then was set with olive leaves extract in vacuum plastic container. The treatment was repeated 7 times and the storage was conducted for 9 days in room temperature. The contact with and without aquadest was also observed as control. The results indicated that the olive leaf treatment was able to hinder color changes by 28.17% in L*, while in a* and b* could be suppressed by 53.68 and 27.19%, respectively. On the pH, the increase could be suppressed by 3.8%, while on the conductivity and dissolved sugar could be inhibited by 18.5 and 4.29%, respectively. As conclusions, the addition of olive leaf was provided better effect to maintain the color, pH, conductivity, and dissolved sugar in snake fruit than those of with and without aquadest.
TOTAL ASAM, TOTAL YEAST, DAN PROFIL PROTEIN KEFIR SUSU KAMBING DENGAN PENAMBAHAN JENIS DAN KONSENTRASI GULA YANG BERBEDA Amanda Liana Aristya; Anang M. Legowo; Ahmad N. Al-Baarri
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

Research goat milk kefir with the addition of the type and concentration of sugar in different level have been conducted in order to analyze the effect and interaction of the two treatments on total acid, total yeast and protein profile of goat milk kefir. The experimental design was used the completely randomized design (CRD) factorial pattern consisting of 2 (two) factors, the first factor (A) is a type of sugar consists of 3 (three) types of treatment (white sugar, brown sugar and D-Psicose) and The second factor (B) is the concentration of sugar consists of 3 (three) standard treatment (4%, 6%, and 8%), each treatment performed repetitions for 3 (three) times. Data results of total acid and total yeast were analyzed using analysis of variance to determine the effect and treatment interaction, while data from the protein profiles was used descriptive analysis. If there is a significant effect of treatment, therefore, continued by Duncan's test Dual region to determine differences among treatments. The results showed that the treatment of sugar (granulated sugar, brown sugar, and D-Psicose), concentration (4%, 6%, and 8%) and the interaction between the two treatments has the affect significantly (p <0.05) to total acid and total goat milk kefir yeast. Types of proteins and the molecular weight of goat milk kefir with the addition of different types and concentrations of the lactoferrin (80kDa), Laktoferoksidase (70kDa), α-Casein (65kDa), and β-casein (45kDa).
Co-Authors . Widayat A B Kurniawan A Hintono, A A M Legowo A Setyani A. Setiadi Ahdiyatul Fauza Ailsa Afra Mawarid Albertus Carolus Dito Wratsongko AM Legowo AM Legowo AM Legowo, AM Amanda Liana Aristya Anang M Legowo Angela Nitia Nefasa Ani Sustiyah Antonius Hintono Anugrah Tamam Basroni Arganis, Lusida Mulia Astrid Agustina Nur Amanah AW Utama Bagus Fitriansyah Bambang Cahyono Bhakti Etza Setiani C. Budiarti Cecilia S Kristin Cleopatra Hendria D C Kusnadi Dewi Indah Sari Dian Ari Setianingsih Diana Nur Fitri Dika Intan Ayudiaswati Dita Desnasari Dyah savitri E. Widiastuti Edy Kurnianto Evan Kaka Demasta Faradilla Bunga Tiska Ferdina Vera Kesuma Marfiyanti Galuh Hayu Kinasih H Hadiyanto H. I. Wahyuni Hadipernata, Mulyana Hendri Hermawan Adinugraha Heni Rizqiati Heni Rizqiati Herni Nur Sabrina I. Isroli Indah Pratiwi Mahardita Santoso Irma Dwi Sartika ITA PUSPITASARI Ita Puspitasari Jatu Megantari Julia Ester Lumbantoruan Kardina Enny Dian Kumalasari Kis Djamiatun Kurdianto Kurdianto Kusrahayu Kusrahayu Lady Abigael Antono Laili Izzati Lusida Mulia Arganis Lusida Mulia Arganis Lutfi D Mahfudz M Ogawa M S Anwar M T Fawaid M. Agawa Masykuri Masykuri Masykuri masykuri Maulana Yusuf Mauly Nabia Susanto Meiny Suzery Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri Mochamad Arief Budihardjo Mochammad Dicky Zulkharisma Mohammad Ihsan Yahya Prayoga Muhammad Thoriqul Fawaid Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata N. Hidayah Nashihatul Fuadah Novia Tri Damayanti Nurul Yaqin Nurwantoro . Oktavia R Puspitarini Olivia Prastiandani OR Puspitarini, OR P Bintoro, P Pangestika, Widia Putra Candra Nugraha Putri Susanti Rahim Fajar Pangestu Rahma Nur Hanifah Rani Oktaviani Saraswati Raras Setyaningsih RH Anggraeni Rifa Nurjannah Ririn Hidayanti Risa Fazriyati Siregar Risfaheri Risfaheri Rr. Clarisa Puspa Ramadhanie Mochtar S Hayakawa S Mulyani S. Hayakawa S. Sugiharto Sartono, T. A. Selma Noor Permadi Setya Budi Muhammad Abduh Siska Agustina Dwi Haryanti Siti Fatimah-Muis Siti Susanti Sri Mulyani Sulardjaka Sulardjaka Suranto Moch Sayuthi Sutopo Sutopo Sylvia Rahmi Putri Sylvia Rahmi Putri T Visalsok Tri Utami Tri Winarni Agustini Turrini Yudiarti V P Bintoro Valentinus Priyo Bintoro Vina Yunar Villa W. Sumekar Widia Pangestika Widia Pangestika Widia Pangetika Wihardi Wihardi Wildan Alfira Gusrianto Wisnu Broto Wisnu Broto Wisnu Broto Wisnu Broto Wulan Sumekar Yanuar Adi Purbo Waskito Yanuar Adi Waskito Yoga Pratama Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudhistira Denta Elygio Yulian Dwi Anggraeni Puspa Handoko Zafira Raharjanti