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All Journal Jurnal Teknologi Industri Pertanian Jurnal Ilmu dan Teknologi Hasil Ternak Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat JURNAL BIOLOGI INDONESIA Chimica et Natura Acta Journal of Industrial and Information Technology in Agriculture Jurnal Teknologi Hasil Peternakan SN-Biosper
Indira Lanti Kayaputri
Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Veterinary Other

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Journal : Jurnal Teknologi Hasil Peternakan

 1 
Pemanfaatan Kopi Arabika (Coffea arabica) dalam Pembuatan Minuman Yoghurt sebagai Pangan Fungsional Indira Lanti Kayaputri; Rosalina Ilmi Amalia; Fairuz Khairunnisa
Jurnal Teknologi Hasil Peternakan Vol 3, No 2 (2022): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v3i2.40545

Abstract

The increase in the number of consumers of coffee drinks encourages variations in fermented beverage products that use coffee as an additive, one of which is yogurt. The addition of Arabica coffee which contains polyphenols are thought to stimulate growth and increase the activity of lactic acid bacteria. The purpose of this study was to determine the right concentration in the manufacture of Arabica coffee yogurt so as to produce good characteristics and fit into the yogurt standard SNI 01-2981-2009 and can increase the growth activity of lactic acid bacteria. The research method used was thedescriptive experimental method with two replications and 4 treatments of added coffee concentration variations (0%, 1%, 2%, and 3%). The addition of 1% Arabica coffee to yogurt was the best treatment with the characteristics of total titratable acidity of 1.10% and total lactic acid bacteria of 8.94 Log CFU/g which has met the requirements of SNI 01-2981-2009, pH 4.15, and total polyphenols of 1.54 mgGAE/100 mL.
PENGARUH PENGGUNAAN EKSTRAK KULIT BIJI KAKAO SEBAGAI BAHAN PENGAWET ALAMI BAKSO SAPI PADA PENYIMPANAN SUHU RUANG Kayaputri, Indira Lanti; Y, Cahyana; T, Rialita; D, Kurniati; D. M, Sumanti; H.R, Arifin; S, Pratiwi; Gina, F
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.45869

Abstract

Meatball is a processed meat product that is easily damaged. Utilization of cocoa bean skin as a natural preservative is expected to increase the value of cocoa bean skin. The purpose of this study was to determine the exact concentration of the best cocoa bean extract as a natural preservative of cow meatballs at room temperature storage. The research method used is correlation regression method with 4 treatments and 2 replications. The treatment consisted of addition of cocoa bean extract with concentration 0%, 30%, 37,5%, and 45%. There was a correlation between the length of storage with the result of the cow meatballs observation which showed that the addition of cocoa bean extract with 30% concentration had the best characteristic, because at 24 hours total microbial 2,4 × 104 cfu / g, the amount of S. aureus bacteria equal to 1.0 × 102 cfu / g, and the number of E. coli bacteria of 9,0 × 101 cfu / g. The above components show the results of the analysis is still within the limits of SNI No. 01-3818-2014.
Co-Authors Asri Widyasant Asterias Hafiizha D, Kurniati D. M, Sumanti Debby M. Sumanti Debby M. Sumanti, Debby M. Dewi, Dita Listya Dian Kurniati Dita Listya Dewi Dwi Merita Rosi Een Sukarminah Evi Luthfiana Ningsih Fairuz Khairunnisa Florentina Dwi Putri Gemilang Lara Utama Gina, F H.R, Arifin Heni Radiani Arifin Herlina Marta Imas Siti Setiasih In-In Hanidah IWAN SASKIAWAN Mohamad Djali Nabila, Putri Nabila, Putri Nur Risma Amalia Rizqi Putri Fathoni Rosalina Ilmi Amalia Rossi Indiarto S, Pratiwi Sarifah Nurjanah Suci Rahma Ajiaviaty Sudaryanto Zain Syifa Khairunnisa T, Rialita Tensiska, Tensiska Wendry Setiyadi Putranto Y, Cahyana Yana Cahyana