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All Journal Agrotekno Majalah Ilmiah Peternakan Jurnal Peternakan Tropika Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
K. SURIASIH
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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PENGARUH SUBSTITUSI STARTER YOGHURT DENGAN CAIRAN TAPE KETAN TERHADAP KARAKTERISTIK YOGHURT YANG DIHASILKAN Suriasih, Ketut
Agrotekno Vol. 11, No. 2 Januari 2005
Publisher : Universitas Udayana

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Abstract

Fermented milk as yoghurt has already known worl wide. Consumers in Indonesiacan not accepted the acidity flavour of this yoghurt so much. Therfore substitution ofyoghurt sterter by tape culture filtrate could be taken since tape culture filtrate is sweet andhas arome that accepted so much by the Indonesian. Therefore, it is necessary to investigatethe concentration of substitution of yoghurt starter by tape culture filtrate to obtain theprefferred yoghurt. This experiment done to find out the effect of subsstitution of yoghurtstarter by tape culture filtrate on characteristics yoghurt obtained. A randomized blockdesign with 5 treatments and 2 replications was applied to this experiment Parametersobserved were pH, glocose and lactose consentration, texture, taste and overaal acceptanceof yoghurt obtained. The result showed that treatments significantly affect (P<0,05) the pH,glucose and lactose concentration, texture, taste and overall acceptance of the yoghurtresulted. And substitution of 50% yoghurt strter with tape ketan culture filtrate resulted themost likely yoghurt.
QUALITY AND MICROBE PROFILE OF LOCAL AND IMPORT BEEF AT DILI-TIMOR LESTE OLIVEIRA, V.; G.A.M. KRISTINA DEWI; K. SURIASIH
Majalah Ilmiah Peternakan Vol 20 No 3 (2017): Vol 20, No 3 (2017)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (488.512 KB) | DOI: 10.24843/MIP.2017.v20.i03.p01

Abstract

ABSTRACTThis study aims at determining the beef quality and microbes profile of local and import beef marketed at TimorLeste. It is conducted using a completely randomized design (CRD) with two treatments of local and import beef atnine markets as the location and taken three times in each market. The variables observed were the physical qualityof meat (pH, cooking lose of meat, water holding capacity, meat color) and chemical quality i.e. protein level, meatcontent of water and microbial profile (total of microbe, E.coli and Coliform). The results showed that pH of localbeef, cooking shrinkage, water holding capacity, meat protein were 20.37% (P <0.01), 10.11% (P> 0.05), 50.62%( P <0.01) and 9.08% (P <0.05) were lower than imported beef while the meat color and meat moisture contentwere higher by 35.14% (P <0.01) and 53% (P> 0.05), respectively. Total microbe of local beef, total E. coli of meatand total of Coliform respectively 45.16% (P <0.05), 79.59% (P <0.05) and 51% (P <0.05) markedly higher thanimported beef. It can be concluded that the means showed good quality of physical local and import beef and existedin the normal score, so they can be consumed. However, total microbe of local and import beef, especially E.coli andColiform were above standard except E.coli on import beef which was still under the standard of SNI.3932:2008.
EVALUASI AKTIVITAS ANTIMIKROBA YOGHURT SUSU KAMBING PERANAKAN ETAWAH (PE) DALAM WAKTU SIMPAN BERBEDA TERHADAP BAKTERI PATOGEN Juniarta IW.T; Lindawati S.A; Suriasih N.K
Jurnal Peternakan Tropika Vol 2 No 2 (2014): Elektronikal Jurnal Ilmu Peternakan tropis
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Prospek susu kambing peranakan etawah (PE) yang telah diolah menjadi produk susu fermentasi (yoghurt), dapat menjadi salah satu produk yang bermanfaat sebagai minuman kesehatan sehari-hari. Tujuan penelitian ini, untuk mengetahui karakteristik mikrobiologi yoghurt susu kambing (Total Plate Count, Total bakteri asam laktat, E.coli) dan aktivitas antimikrobanya serta menentukan aktivitas yang tertinggi selama penyimpanan. Penelitian ini berlangsung selama 3 bulan dari tanggal 1 Agustus- 30 Oktober 2013, di Laboratorium Teknologi dan Mikrobiologi Hasil Ternak Fakultas Peternakan Universitas Udayana. Rancangan yang digunakan dalam penelitian ini, Rancangan Acak Lengkap (RAL) dengan lima perlakuan (0,4,8,12, dan 16 hari penyimpanan) dan empat ulangan pada setiap perlakuan. Hasil penelitian menunjukkan bahwa yoghurt susu kambing peranakan etawah (PE) dalam waktu simpan 4, 8, 12,dan 16 hari memiliki kemampuan (aktivitas antimikroba) terhadap bakteri patogen (Salmonella typhii, Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus) masing-masing sebesar 0,105-0,210 cm; 0,132-0,273 cm; 0,107-0,162 cm; dan 0,230-0,310 cm dan tertinggi diperoleh pada waktu simpan 16 hari. Hasil analisis pertumbuhan bakteri menunjukkan bahwa pertumbuhan bakteri pada yoghurt susu kambing dihitung dari TPC memperoleh hasil sebesar (1,79 x 107-1,16 x 109 CFU/ml), total bakteri asam laktat sebesar (4,1 x 106-2,01 x 108 CFU/ml), dan tidak adanya pertumbuhan bakteri Escherichia coli selama penyimpanan. Dari data diatas dapat disimpulkan bahwa yoghurt susu kambing peranakan etawah (PE) memiliki aktivitas antimikroba berspektrum luas dan tertinggi diperoleh pada waktu simpan 16 hari sebesar 0,210 cm (Salmonella typhii) ; 0,273 cm (E. coli); 0,162 cm (Klebsiella Pneumonia); 0,310 cm (Staphylococcus aureus).
Pemotongan dan Menyambung DNA dalam Kloning Gen, Studi pada Kloning Gen Prolidase dari Bakteri Asam Laktat Ketut Suriasih
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Gene cloning in lactic acid bacteria (LAB) is crucial in term to increase their ability to hydrolyze milk protein such as proline. This proline could be hydrolyzed when the LAB undergone cloning on their genome coding the enzyme. The cloning process need technology to separate/isolate the gene capable of proline hydrolyze. Isolation of DNA containing prolidase gene, need DNA genome cutting. After isolation of DNA gene coding prolidase, it is then recombined with other bacterial DNA to obtained recombinant gene. The process need ligase. In gene cloning, knowledge of cutting and joining the DNA should be understood. The enzyme take the role in cutting and joining the DNA were restriction endonuclease and ligase. The restriction enzyme function (1) in inserting a gen into plasmid contained in a vector during gene cloning, and gene expression experiment, and (2) to identify the gene. It is important that the researcher already have standardized  sequenced gene as control. The DNA contained target gene was cut using some restriction enzyme, then the gene was arrayed in electrophoresis gel using southern blot technique. DNA sequence was elucidated by addition of ethydium bromide. To identify/characterize the isolated gene, this DNA sequence was encountered the control DNA.
Co-Authors Gusti Ayu Mayani Kristina Dewi Juniarta IW.T OLIVEIRA, V. Sri Anggreni Lindawati