Article Per Year (5 Year)
p-Index From 2019 - 2024
3.329
P-Index
This Author published in this journals
All Journal International Journal of Advances in Applied Sciences Jurnal Ilmu Pertanian Indonesia Jurnal Pangan dan Gizi International Journal of Science and Engineering (IJSE) Jurnal Agripet Animal Agricultural Journal Journal of Nutrition College Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Litbang Provinsi Jawa Tengah Mediagro Jurnal Teknologi Pangan Jurnal Ilmiah Sains
Bhakti Etza Setiani
Department Food Technology, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

Published : 51 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 51 Documents
Search

 1   2   3   4   5 
EFEK PEMANFAATAN KARAGINAN SEBAGAI EDIBLE COATING TERHADAP pH, TOTAL MIKROBA DAN H2S PADA BAKSO SELAMA PENYIMPANAN 16 JAM Chrismanuel, Adinur; Pramono, Yoyok Budi; Setiani, Bhakti Etza
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.879 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemanfaatan karaginan sebagai kemasan edible coating terhadap kadar pH, total mikroba dan H2S bakso sapi selama masa penyimpanan 16 jam. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diterapkan dalam penelitian ini adalah pencelupan edible coating konsentrasi berbeda yang meliputi: T0 = tanpa pencelupan, T1, T2, T3 dan T4 = pencelupan pada edible coating konsentrasi 0,5%, 1%, 1,5% dan 2%. Variabel yang diuji adalah kadar pH, total mikroba, dan H2S. Hasil penelitian menunjukkan bahwa pada bakso sapi selama masa penyimpanan berpengaruh nyata (P<0,05) terhadap pH dan total mikroba. Sedangkan analisa H2S pada kertas saring belum menunjukan bercak warna cokelat yang artinya bakso dengan perlakuan belum mengalami kebusukan. Kadar pH bakso sapi yang dihasilkan berturut-turut yaitu: 6,51, 6,4, 6,44, 6,54 dan 6,48. Total Mikroba yang dihasilkan berturut-turut yaitu 4,78, 4,63, 4,40, 4,23, dan 4,15 (CFU/Ml). H2S yang dihasilkan bahwa bakso tanpa perlakuan (TO) sudah mengalami kebusukan, sedangkan bakso semua perlakuan belum mengalami kebusukan. Kadar pH terbaik pada perlakuan edible coating konsentrasi 0,5% sedangkan total mikroba terbaik pada edible coating konsentrasi 0,5% dan H2S belum mengalami kebusukan.Kata kunci: Bakso sapi, edible coatingABSTRAK The aim of this experiment was to know the influence of carreginan used as cover edible coating to pH, count of microbia and H2S in beaf meatballs keeped in 16 hours. The treatments were arranged used randomized design with 5 treatments and 4 replication. The edible coating treatment were used in difference consentration include: T0 = without covering, T1, T2, T3, and T4 = covering used edible coating with 0,5%, 1%, 1,5%, and 2% concentration. The variables were tested was pH, count of microbia and H2S. The result of this experiment was showed that beef meatballs on the keeping time was significant affected (P<0,05) to pH, count of microbia, and H2S. The pH of beef meat balls was: 6,51; 6,4; 6,44; 6,54 and 6,48. The count of microbia was: 4,78, 4,63, 4,40 4,23, and 4,15 (CFU/M1). The meatballs without treatment (T0) was produced H2S, beside all meatballs with treatment did not produced H2S. The best pH was in treatment edible coating with 0,5% concentration, the best result of the count of microbia was in treatment edible coating with 0,5% concentration and H2S did not produced.Key words: Beef meatball, edible coating
KADAR AIR, KEKENYALAN, KADAR LEMAK DAN CITARASA BAKSO DAGING SAPI DENGAN PENAMBAHAN IKAN BANDENG PRESTO (Channos Channos Forsk) Untoro, Noviadi Setyo; Kusrahayu, Kusrahayu; Setiani, Bhakti Etza
Animal Agriculture Journal Vol 1, No 1 (2012): Volume 1, Nomor 1, Tahun 2012
Publisher : Animal Agriculture Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (531.076 KB)

Abstract

Penelitian ini dilakukan untuk mengetahui kadar air, kekenyalan, kadar lemak dan citarasa baksodaging sapi dengan penambahan ikan daging presto. Data yang terkumpul di analisis menggunakan rancangan acak lengkap. Perlakuan yang dilakukan adalah dengan memberikan penambahan ikan bandeng presto sebanyak 0%, 5%, 10% dan 15% pada bakso daging sapi. Hasil yang didapat menunjukan penambahan ikan bandeng presto memperikan pengaruh pada kekenyalan, kadar lemak dan citarasa bakso sehingga dapat menambah nilai fungsional produk bakso ini tanpa mempengaruhi nilai kadar airnya.Kata Kunci : Bakso, kadar lemak, kekenyalan dan citarasaABSTRACTThe experiment was conducted to determine the water content, elasticity, fat content and flavour of Beef Meatballs with Addition of Milkfish Presto. Data of chemical composition and phisycal properties were analysed using analysis of variance from completly randomized design. Treatment used in this experiment by Addition of Milkfish Presto during the making of beef meatballs of 0%, 5%, 10% and 15%. The result showed that the milkfish Presto can affecting the elasticity, fat content and flavour in the nugget so as to provide a better functional value to the product without affecting the water content.Keywords : Meatball, fat content, elasticity and flavour
PERUBAHAN MUTU HEDONIK TELUR ASIN SANGRAI SELAMA PENYIMPANAN Sukma, Arie Widya; Hintono, Antonius; Setiani, Bhakti Etza
Animal Agriculture Journal Vol 1, No 1 (2012): Volume 1, Nomor 1, Tahun 2012
Publisher : Animal Agriculture Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.843 KB)

Abstract

Egg is one of the food product derived from avian that is easily damaged and nonperishable. Therefore, one of the ways to prevent damage is by processing it into another product that is more durable. Marinating the egg is one way of preservation. The egg preservation process conducted by using brick powder mixed with salt and water. This stage is considered as processing effort because it creates new product named salted eggs. Storage time of salted eggs that have been boiled which only 1-2 weeks are still not enough, so another process would require in order to extend the storage time of salted eggs and maintain the nutritional quality. Salted eggs which processed by applying roast process technology is improving the quality of livestock products that have high economic value. The product is mainly used as a food source for humans. Meat, milk, and eggs are the major commodities of the farm. High nutritive value and flavor favored by most people is the main attraction of these products. Nevertheless, these products have a weakness that is easily damaged and nonperishable. Water is a good medium for microbial growth therefore roasting process conducted to reduce the water content of the egg. It makes salted egg more durable. Generally, roasting process can also reduce the fishy smell on salted eggs. The results of the analysis shows that the roasting process have a significant impact on salted eggs (P <0.05) against its white and yellow color but does not significantly affect its chewy and salty taste. The best result can be seen in the stage with 5 minutes roasting time and 2 weeks for storage time. ABSTRAK Telur merupakan salah satu produk pangan yang berasal dari unggas yang mudah rusak dan busuk. Oleh karena itu untuk mencegah kerusakan pada produk hasil ternak tersebut adalah dengan cara mengolahnya menjadi produk lain yang lebih awet. Pengasinan telur merupakan salah satu cara pengawetan. Pengawetan telur dilakukan salah satunya dengan cara pengasinan menggunakan media bubuk batu bata dicampur garam dan air. Perlakuan tersebut digolongkan sebagai upaya pengolahan karena menghasilkan suatu produk baru lagi yaitu telur asin. Masa simpan telur asin yang sudah direbus, kurang lebih hanya 1-2 minggu dirasa belum cukup lama. Jadi diperlukan perlakuan lain terhadap telur asin ini sehingga daya simpannya dapat diperpanjang dan kualitas gizi dapat dipertahankan. Telur asin yang diolah dengan menerapkan teknologi proses penyangraian merupakan perbaikan mutu dari Produk-produk hasil peternakan merupakan produk yang memiliki nilai ekonomis yang tinggi. Produk tersebut sebagian besar digunakan sebagai sumber makanan bagi manusia. Daging, susu, dan telur adalah komoditas utama dari peternakan. Nilai gizi yang tinggi dan rasa yang disukai oleh sebagian besar masyarakat merupakan daya tarik utama dari produk-produk tersebut. Walaupun demikian produk-produk tersebut memiliki kelemahan yaitu mudah rusak atau busuk. Air adalah media yang baik untuk pertumbuhan mikroba oleh karena itu proses penyangraian dilakukan untuk mengurangi kadar air di dalam telur. Hal ini yang membuat telur asin menjadi lebih tahan lama. Penyangraian juga dapat mengurangi bau amis pada telur asin pada umumnya. Hasil analisis ragam menunjukkan, bahwa penyangraian pada telur asin berpengaruh nyata (P<0,05) terhadap warna putih, warna kuning dan kesukaan tetapi tidak berpengaruh nyata terhadap kemasiran, kekenyalan, keasinan. Hasil terbaik terdapat pada perlakuan dengan lama penyangraian 5 menit dan penyimpanan selama 2 minggu.
PENGARUH RESIDU PESTISIDA ORGANOKLORIN TERHADAP PERSENTASE BOBOT HATI AYAM PEDAGING LOHMAN AKIBAT PEMBERIAN CAMPURAN PAKAN Salvinia molesta RAWA PENING (Influnce Residu Organochlorine Pesticides Presentage of Heavy Hearts and Giving Due Lohman Broiler Patriasari, Novita Dewi; Yunianto B.I., Vitus Dwi; Setiani, Bhakti Etza
Animal Agriculture Journal Vol 3, No 2 (2014): Volume 3, Nomor 2, Tahun 2014
Publisher : Animal Agriculture Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.31 KB)

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui kandungan residu pestisida organoklorin dan pengaruhnya terhadap persentase bobot pada hati ayam pedaging lohman, khususnya yang diberi campuran pakan Salvinia molesta dari Rawa Pening. Materi yang digunakan dalam penelitian ini adalah hati ayam pedaging lohman yang berumur 42 hari, diperoleh dari 16 ekor pemotongan ayam dalam 100 ekor pemeliharaan ayam broiler Lohman. Metode yang digunakan dalam penelitian ini menggunakan metode percobaan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 4 ulangan dan setiap perlakuan terdapat empat ekor ayam. Perlakuan yang diuji adalah menggunakan pakan T0 (Tanpa S. molesta), T1 (Penambahan S. molesta 6%), T2 (Penambahan S. molesta 12%), T3 (Penambahan S. molesta 18%). Analisis statistik yang digunakan adalah Analysis of  Variance  (Anova) pada taraf  kepercayaan 5%. Jika terdapat pengaruh nyata maka dilanjutkan dengan Uji Wilayah Ganda Duncan sedangkan profil organoklorin dianalisis secara deskriptif. Hasil penelitian dapat disimpulkan bahwa pemberian campuran pakan S. molesta hingga taraf 18% meningkatkan persentase bobot hati ayam dan analisis total pestisida organoklorin berada pada kisaran batas standar, meskipun semuanya belum teridentifikasi secara jelas. Hasil analisis profil organoklorin untuk jenis residu pestisida organoklorin pada hati ayam tidak terdeteksi berdasarkan pengujian dengan alat kromatografi gas dengan standar limited of detection (LOD).Kata kunci : Salvinia molesta; persentase bobot hati; pestisida organoklorin ABSTRACTThe goal of this research was to examine the contain of  pesticides organochlorine and influence presentage in the heart of Lohman broiler chicken especially which given mix Salvinia molesta weft in Rawa Pening. Material given in this research were heart of Lohman broiler chicken 42 days from 16 cut up of the chickens, from 100 breeding Lohman broiler chicken. The design of the research used in the raising the chickens was Completely Random Design with 4 treatments which for each treatments has been done in four times treatment (To = Broiler ration with 0% of S. molesta; T1 = Broiler ration with 6% of S.molesta;  T2 =Broiler ration with 12% of S. molesta; T3 = Broiler ration with 18% of S. molesta). The analysis statistic used was analysis variance (anova)  with level 5% significancy level  if there was significance effect the analysis was continuing by double region test Duncan. While, the data about the content of organochlorine profile was analyzed descriptively. The result of the research the results of this study concluded that administration of Salvinia molesta feed mixtures to increase the percentage level of 18% by weight of chicken heart and total analysis in the heart of Lohmann broiler chicken at the different treatments was on the standart limit, although all haven’t indentification as real kind of residu pesticide organochlorin.Key words: Salvinia molesta; precentage weight heart; organochlorine pesticides
OPTIMASI PENAMBAHAN TEPUNG KOMPOSIT TERIGU, BEKATUL, DAN KACANG MERAH TERHADAP KUALITAS KIMIA COOKIES Hati, Intan Permata; Setiani, Bhakti Etza; Bintoro, Valentinus Priyo
Journal of Nutrition College Vol 9, No 2 (2020): April
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v9i2.27023

Abstract

Latar Belakang: Cookies banyak disukai berbagai kalangan karena rasanya yang manis dan praktis, namun cookies yang beredar di pasaran mengandung serat dan protein rendah. Maka dari itu, dibutuhkan bahan lokal untuk meningkatkan serat dan protein cookies. Bekatul dan kacang merah merupakan bahan lokal yang dapat dijadikan alternatif sebagai bahan baku cookies, namun bahan lokal tersebut memiliki masa simpan pendek, sehingga perlu dijadikan bahan setengah jadi, yaitu tepung. Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung komposit terigu, bekatul, dan kacang merah pada kualitas kimia cookies. Kualitas kimia pada cookies yang diamati adalah serat kasar, protein, abu, dan aktivitas antioksidan. Metode: Rancangan percobaan menggunakan 4 perlakuan Terigu : Tepung BKM (Bekatul Kacang Merah), yaitu perlakuan 1 (T1) 90%:10% (b/b), perlakuan 2 (T2) 85%:15% (b/b), perlakuan 3 (T3) 80%:20% (b/b), dan perlakuan 4 (T4) 75%:25% (b/b). masing-masing perlakuan dilakukan 5 kali ulangan. Data serat kasar, protein, dan abu dianalisis dengan ANOVA (p<0,05) jika terdapat pengaruh, maka dilanjutkan dengan DMRT, sedangkan data aktivitas antioksidan dianalisis secara deskriptif dengan melihat rerata. Hasil: Kadar serat kasar cookies terdapat pada perlakuan T4 sebesar 17,92% , kadar protein tertinggi terdapat pada perlakuan T4 sebesar 10,65%, kadar abu tertinggi terdapat pada perlakuan T4 sebesar 2,26%, dan kadar aktivitas antioksidan tertinggi terdapat pada perlakuan T4 sebesar 81,16%. Kesimpulan: Hasil penelitian menunjukkan bahwa perlakuan terbaik cookies adalah perlakuan T4 (Tepung terigu 75% : Tepung BKM 25%) cookies tepung komposit terigu, bekatul, dan kacang merah karena mampu meningkatkan serat kasar, protein, abu, dan aktivitas antioksidan. Namun, kadar abu cookies belum memenuhi syarat mutu cookies. Penelitian selanjutnya disarankan untuk menambahkan bahan lain untuk menutupi warna gelap pada cookies yang dikarenakan cookies penelitian ini berwarna hitam, serta melakukan pengujian aktivitas antioksidan setelah pembuatan produk cookies.
Screening sumber cemaran bakteri pada kegiatan pemerahan susu di peternakan sapi perah rakyat Kabupaten Semarang Prihutomo, Soni; Setiani, Bhakti Etza; Harjanti, Dian Wahyu
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 25, No 1 (2015)
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2015.025.01.10

Abstract

The purpose of this experiment was to investigate the main source of bacteria contamination in milk at smallholder dairy farmers. The research was conducted at Margo Rukun dairy farm group in Semarang regency. Samples were milk and possible bacteria contamination sources during milking process such as: milk bucket swab, cow teat skin swab, farmer’s hand swab, water used during milking and napkin for wiping the udder (cutted at 1x1 cm square). Observed parameter was total number of bacteria using total plate count (TPC) method. The data were analyzed by t-test and linear regression analysis. The result showed that the total bacteria in milk were 320.143 CFU/ml. Total bacteria in the bucket (320.143 CFU/ml) was higher (p<0.05) than that in the water (149.227 CFU/ml). However, total bacteria in the water did not differ with the total bacteria in the teat skin (109.833 CFU/ml). Total bacteria in the teat skin were higher (p<0.05) than that in the napkin (96.750 CFU/ml) and in the farmer’s hands (33.380 CFU/ml). Highest coeficient correlation (r=0.384) was found between total bacteria in milk and total bacteria in milk bucket, indicating that the milk bucket gave the highest contribution to bacteria contamination in milk. Keywords: milk, bacteria, contamination, milking
PENGARUH PENAMBAHAN TEPUNG KOMPOSIT TERIGU, BEKATUL DAN KACANG MERAH TERHADAP SIFAT FISIK COOKIES Damayanti, Safitri; Bintoro, Valentinus Priyo; Setiani, Bhakti Etza
Journal of Nutrition College Vol 9, No 3 (2020): Juli
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v9i3.27046

Abstract

Latar belakang: Cookies merupakan salah satu produk bakery yang sudah dikenal dan disukai oleh hampir semua golongan usia. Bekatul dan kacang merah merupakan salah satu bahan pangan lokal yang tinggi akan kandungan gizi sehingga dapat dimanfaatkan sebagai bahan baku dalam pembuatan cookies. Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung komposit terigu, bekatul dan kacang merah terhadap kualitas fisik dan organoleptik cookies. Kualitas fisik yang diamati meliputi Kadar Air, Daya Kembang dan Tekstur.Metode: Penelitian ini menggunakan desain Rancangan Acak Lengkap (RAL) dengan 4 perlakuan variasi persentase tepung terigu dan tepung BKM, P1= 90%: 10% (b/b), P2= 85%: 15% (b/b), P3= 80%: 20% dan P4= 75%: 25%, setiap perlakuan di ulang sebanyak 5 kali. Hasil uji Kadar Air dan Daya Kembang dianalisis menggunakan ANOVA dan jika ada pengaruh dilanjutkan dengan Duncan, hasil tekstur dijelaskan secara deskriptif dan hasil uji Organoleptik dianalisis dengan Kruskal-Wallis dan jika terdapat pengaruh dilanjutkan dengan Mann-Whitney. Hasil: Hasil penelitian menunjukkan bahwa formulasi cookies terbaik adalah cookies P2 (tepung terigu 85%: tepung BKM 15%). Cookies formulasi terbaik memiliki kadar air 4,64%, daya kembang 43,75%, tekstur (fisik) 3173 gf, sifat sensori cookies dengan skor warna sebesar 3,16 (coklat), skor aroma sebesar 2,92 (suka), skor rasa 3,24 (suka), skor tekstur 3,44 (renyah), dan skor overall 3,24 (suka).  Simpulan: Hasil penelitian menunjukkan bahwa formulasi cookies terbaik adalah cookies P2 (tepung terigu 85%: tepung BKM 15%) karena kadar air yang dihasilkan relatif rendah sehingga memenuhi SNI, daya kembang tidak terlalu tinggi, kekerasan cookies yang tidak terlalu tinggi dan nilai organoleptik yang diterima oleh panelis.
Efek Color Retention Agent pada Mi Basah dengan Pewarna Alami Cabai Merah (Capsicum Annuum L.) pada Karakteristik Fisikokimia Alyarahma Nur Aisya; Siti Susanti; Bhakti Etza Setiani
Jurnal Ilmu Pertanian Indonesia Vol. 26 No. 1 (2021): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.26.1.105

Abstract

There are many innovations in wet noodle processing with color variations. One of wet noodle processing innovations is the use of natural dyes such as fruit or vegetable dyes. The essence of red chilies can be used as a natural dye for wet noodles. Natural dyes dissolve easily during the boiling process, therefore color retention agents can be added in the processing and expected to be able to retain the red color of chilies in wet noodles. This study aims to determine the effect of adding color retention agents on physicochemical characteristics, namely moisture content, color resistance, texture, and vitamin C content in wet noodles. The method used in this study was a completely randomized design (CRD) with 5 treatments of color retention agents each with 4 repetitions. The treatments applied were T0: without the addition of a color retention agent, T1: ascorbic acid (C6H8O6), T2: citric acid (C6H8O7), T3: magnesium hydroxide (Mg(OH2)), and T4: magnesium carbonate (MgCO3). The test results were analyzed using Analysis of Variance (ANOVA) and if there is a significant effect at the 5% significance level, then proceed with the Duncan Multiple Region Test to determine the differences between treatments. All data analyses were calculated by using a computer program SPSS 21.0 for windows. Data from the test for vitamin C content were analyzed using Microsoft Excel through graphical analysis. The results is addition of color retention agent treatment to wet noodles with natural dyes from chilies had a significant effect on the color resistance, moisture content, texture, and vitamin C content of wet noodles. T4 wet noodle is the best wet noodle treatment in maintaining the red color with the physical characteristics according to SNI. Keywords: color retention agents, noodles, red chili
MARINASI DAGING SAPI DENGAN MENGGUNAKAN BAWANG PUTIH UNTUK MENINGKATKAN KEAMANAN PANGAN Nurwantoro Nurwantoro; Yoyok Budi Pramono; Bhakti Etza Setiani; Sigit Sulistiarto; Hermawan Arissaputra; Gilang Ade Perdana; V Priyo Bintoro
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 10 No 2 (2012): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v10i2.331

Abstract

The research of beef garlic-marinated aims to improve food safety (reducing number of bacteria), to maintain quality of the physical (water holding capacity and cooking loss), to increase of fried-food preference. The study comprised 4 treatments with 5 replicated. T0 : without marination; T1: marination in garlic juice 8 % of beef weight; T2 : marination in garlic crush 8 % of beef weight; T3 : marination in garlic crush 8% + 10% water of beef weight. The result showed that garlic marination gave significant (P<0,05) effect to the total number of bacteria, total coliform bacteria, cooking loss, the aroma and hedonic score. In the other hand, water holding capacity of beef was not significant (P>0,05). The conclussion of the research shows beef garlic-marinated can improve the safety of food, never of physical characteristic and hedonic.
Profil Mikrobiologis Pollard yang Difermentasi dengan Ekstrak Limbah Pasar Sayur pada Lama Peram yang Berbeda Cahya Setya Utama; Bambang Sulistiyanto; Bhakti Etza Setiani
Jurnal Agripet Vol 13, No 2 (2013): Volume 13, No. 2, Oktober 2013
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.485 KB) | DOI: 10.17969/agripet.v13i2.816

Abstract

Profile microbiological of pollard fermented with extract of waste vegetable market in different long ripened ABSTRACT. The purpose of fermentation is to produce a product (material feed) that have nutritional content, texture and better biological availability, while it also can reduce the anti-nutritional. Microorganisms are often used as probiotics in feed is kind of Lactobacillus sp and Saccharomyces cerevisiae. Microorganisms are able to produce secondary metabolites such as β -glucan, mannan oligosaccharides and anti-cancer. Very familier as probiotic Lactobacillus among humans or livestock , while saccharomyces cerevisiae have specific characteristics in animal feed because of its ability to produce glutamic acid which can increase feed palatability. Grant Saccharomyces cerevisie can enhance digest protein and fiber, such as cellulose and hemicellulose , with Sacaromyces cerevisiea supplementation can increase the rate of short-chain fatty acids in cecum and suppresses the growth of bacteria from the Enterobacteriaceae species. Observing the above, needed an activity to find additional engineering efforts antibiotics as a source of natural probiotic , prebiotic and synbiotic on the particular poultry and livestock in general, to take advantage of the waste as a probiotic supplement that naturally produced feed additives to support healthy organic livestock production and economically.
Co-Authors Adinur Chrismanuel Agatha Intan Wihenti Aghnia Ulul Azmi Putri Aghnia Ulul Azmi Putri Ahmad Ni’matullah Al-Baarri Al-Baarri, Ahmad Ni'matullah Alyarahma Nur Aisya Amalina Nur Azizah Anang M Legowo Antonius Hintono Antonius Hintono Any Widiyastuti Arba'ani Ies Wahyaningtyas Arie Widya Sukma Arissaputra, Hermawan Asri Astuti Ayulianti Wakhidah Bambang Dwiloka Bambang Dwiloka Bambang Sulistiyanto Bambang Sulistiyanto Bintoro, V Priyo Cahya Setya Utama Cahya Setya Utama Damayanti, Safitri Dian Wahyu Harjanti Dian Wahyu Harjanti Edy Kurnianto Erningtyas Elok Fatika Ambarwati Fauzia Kusuma Wulandari Febryan Taufiq Gavinda Shailla Nidya Putri Gilang Ade Perdana Hanifah Mustika Wahda Hati, Intan Permata Hatta Mardhika Heni Rizqiati Hermawan Arissaputra Hidayatul Munawaroh Julia Ester Lumbantoruan Khusna Irsalina Kusrahayu Kusrahayu Kusuma Melati Faizun Sunarko Lutfi Purwitasari Lutfi Purwitasari Melda Afrianti Mohammad Aburizal Bahri Nadhia Octaviyanti Natalia Putri Erva Simbolon Nisa Ishma Savitry Nova Damayanti Kurniawan Noviadi Setyo Untoro Novita Wibowo Nurwantoro . Nurwantoro Nurwantoro Nyoman Suthama Patriasari, Novita Dewi Perdana, Gilang Ade Prima Dewi Ramadhani Rani Prihatiningsih Rejeki Dewi Pramesti Rifqi Nur Fauzi Risa Fazriyati Siregar Salma Salsabila Santi Arum Pertiwi Sigit Sulistiarto Silvia Kumala Dewi Siti Susanti Soni Prihutomo, Soni Sri Mulyani Sri Mulyani Sulistiarto, Sigit Sunarko, Kusuma Melati Faizun Sutopo Sutopo Umiyati Atmomarsono V Priyo Bintoro V. Priyo Bintoro Valentinus Priyo Bintoro Vitus Dwi Yunianto Budi Ismadi Wulan Sumekar Yasmine Setya Adilla Mawardi Yesica Rani Ginting Yoga Pratama Yoga Pratama Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono