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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Teknologi Dan Industri Pangan Buletin Peternakan Jurnal Agripet Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu Ternak dan Veteriner Jurnal Ilmu dan Teknologi Peternakan Tropis Jurnal Ilmu Nutrisi dan Teknologi Pakan Jurnal Aplikasi Teknologi Pangan Jurnal Kedokteran Hewan
Epi Taufik
Departemen Ilmu Produksi Dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Veterinary Other

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Journal : MEDIA PETERNAKAN - Journal of Animal Science and Technology

 1 
Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage El Latifa Sri Suharto; Irma Isnafia Arief; Epi Taufik
Media Peternakan Vol. 39 No. 2 (2016): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (364.426 KB) | DOI: 10.5398/medpet.2016.39.2.82

Abstract

The purpose of this study was to determine the quality (physical, chemical, microbiological characteristics), total phenolic content, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) inhibition assay of probiotic yogurt supplemented with roselle flower extract (Hibiscus sabdariffa L) during cold storage. The experiment used treatment for types of yogurt as follows: cow’s milk probiotic yogurt + roselle, goat’s milk probiotic yogurt + roselle, cow’s milk yogurt, and goat’s milk yogurt. The yogurt was stored in cold storage and evaluated the quality and antioxidant activity variables on days 0, 3, 6, 9, 12, and 15th. The results showed that there were interaction (P<0.05) between types of yogurt and storage time on pH value and total lactic acid bacteria (LAB), but no interaction effect on viscosity. The types of yogurt significantly affected (P<0.05) aw, total titrable acid (TTA), total phenolic content, and antioxidant activity. Cow’s milk probiotic yogurt + roselle and goat’s milk probiotic yogurt + roselle were the best yogurt that contributed to a good quality and high antioxidant activity up to 15 d at cold storage.
Physical, Microbial, and Chemical Qualities of Dangke Produced by Different Temperatures and Papain Concentrations Andi Nurul Mukhlisah; Irma Isnafia Arief; Epi Taufik
Media Peternakan Vol. 40 No. 1 (2017): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.813 KB) | DOI: 10.5398/medpet.2017.40.1.63

Abstract

Dangke, a dairy product of cow or buffalo, is a traditional food of Enrekang, South Sulawesi Province. Addition of papain in dangke preparation is responsible for the formation of solid texture of dangke. This study was aimed to find optimum conditions (temperature and concentration of papain enzyme) and their effects on physical, chemical, microbiological, and hedonic qualities of dangke. This study consisted of two stages: preparation of papain and dangke production with heating temperatures (70, 80, and 90 °C) and papain treatments (0.2%, 0.3%, and 0.4%). The experiment was conducted in a completely randomized design with a 3 x 3 factorial arrangement with three replicates. The first factor was the processing temperature consisted of 3 levels i.e., 70, 80, and 90 °C.  The second factor was the papain concentration consisted of 3 levels i.e., 0.2%, 0.3%, and 0.4%. The obtained data were evaluated using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test to observe the significances among treatments. Papain and amino acids were characterized using descriptive methods and organoleptic study was performed by non-parametric test (Kruskal-Wallis). The highest protein concentration was found in commercial papain (Merck, 360.63 mg/100 g), while the protein content of papain used in this study was of 323.21 mg/100g. However, these enzymes had similar molecular weight of 19.17 kDa. The optimum condition of dangke preparation was found at heating temperature of 80 °C and 0.3% of papain concentration, resulting in the most desirable characteristics of dangke in terms of chemical, physical, and microbiological properties as well as hedonic evaluation.
Co-Authors A.S. Satyaningtijas Adam Kustiadi Nugraha Amalina Nur Wahyuningtyas Andi Nurul Mukhlisah Anneke Anggraeni Asmarasari, Santiananda Arta Atikah Nur Hamidah Atikah Nur Hamidah Cece Sumantri Despal Despal El Latifa Sri Suharto Faridah, Rajmi Gisela Deviandini Irma Isnafia Arief Irmanida Batubara Lilis Nuraida Mala Nurilmala Mochammad Sriduresta Soenarno Norma Nuraina Norma Nuraina Purwantiningsih Sugita Ronny Rachman Noor Rudi Afnan Santiananda Arta Asmarasari Syah, Setiawan Putra Zuraida Hanum Zuraida Hanum