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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Buletin Peternakan JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Majalah Kulit, Karet, dan Plastik Warta IHP (Warta Industri Hasil Pertanian) Animal Production : Indonesian Journal of Animal Production JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Aplikasi Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Surya Masyarakat Jurnal Ilmiah Fillia Cendekia JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Bulletin of Applied Animal Research Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Surya Masyarakat Jurnal Triton Indonesia Berdaya Jurnal Teknologi Hasil Peternakan ANGON: Journal of Animal Science and Technology Jurnal Agripet Animal Production JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Triana Setyawardani
Faculty Of Animal Science, Jenderal Soedirman University, Purwokerto
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Calcium Alginate and Salt/Phosphate as Binding Agents in Restructured Lamb Setyawardani, Triana; Raharjo, Sri; sudarmadji, purnama
ANIMAL PRODUCTION Vol 3, No 1 (2001): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

A study on  restructurization of lamb meat using several binding agents were conducted. Objectives of the study were evaluate  effectivity of Ca–alginate, salt and phosphate as binding agent and their effect on physical properties of the restructured meat stored at -20⁰C for up to 12 weeks. Three binding agents were added to the restructured products, which include NaCl 0.3 %/ NTPP 0.3 %; alginate 0.5 %/Ca-lactate 0.5%; NaCl 0.3 % / NTPP 0.5 %/alginate 0.5% and no binding agent as a control. The products were evaluated at 0, 4, 8 and 12 weeks of storage. The result showed that treatment with alginate 0.5%/Ca-lactate 0.5% had the least purge loss value of 4.3±0.2%. The least cooking losses of 30.2±3.79% and the highest shear force 61.6±13.77 N. (Animal Production 3(1): 20-25 (2001)Key Words: Alginate/Ca-lactate, purge loss, cooking losses, shear  force.
Effect of Combination between CaCl2 Dosage and Electric Stimulation Period on Meat Quality Duck Adult Setyawardani, Triana; Wasito, Samsu
ANIMAL PRODUCTION Vol 5, No 1 (2003): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Research entitled “The effect of combination between CaCl2 dosage and length of electric stimulation on adult meat quality duck quality”. The aim was to know the effect of combination between CaCl2 and length of electric stimulation on quality. It was conducted at Technology of Animal Production Laboratory in Animal Science Faculty, Jenderal Soedirman University on June 2nd up to August 30rd 2002. Materials used in this research were 27 Tegal duck adult. Experimental design with Completely Randomized Design (CRD) with factorial 3 x 3 was performed in this research. The first factor was CaCl2 was dosage (a1=50cc; a2=100cc; and a3=150cc) and the second factor was length of electric stimulation period (b1=10 sec; b2=20 sec; and b3=30 sec). Each experiment was repeated three times, and variable of this research were pH, tenderness, WHC and CL. The result of research shows that CaCl2 dosage (50, 100, and 150 cc); length of electric stimulation and their interaction were gave no significant effect (P>0,05) on pH, tenderness, WHC and CL in adult duck meat. Conclusion of this research was CaCl2 dosage, electric stimulation period and their interaction gave the same effect on pH, tenderness, WHC and CL adult duck meat. (Animal Production 5(1): 25-34 (2003) Key word: Tenderness, WHC and CL, Duck, Meat, Electrical, Calsium Chlorida
Physiochemical and Organoleptic Features of Goat Milk Kefir Made of Different Kefir Grain Concentration on Controlled Fermentation Setyawardani, Triana; Rahardjo, Agustinus HD; Sulistyowati, Mardiati; Wasito, Samsu
ANIMAL PRODUCTION Vol 16, No 1 (2014): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract. Kefir contains bacteria and complex yeast in protein and polysaccharide matrix formed during anaerobic growth. Kefir fermentation uses kefir grains as starter. This research was aimed to evaluate the physiochemical and organoleptic composition of goat milk kefir made of different kefir grain concentration at controlled fermentation. Materials used were 27 litres of Ettawah crossbred (PE) milk and kefir grains. The experimental research was subject to Completely Randomized Factorial Design with nine combined treatments namely kefir grain concentrations (1, 3, and 5%) and controlled pH fermentation (5.5, 5.0, 4.5) with three repetitions. The observed variables were total solids (%), kefir proximate (%), alcohol level (%), kefir grain profile (SEM) and kefir organoleptic semi-trained panel. Result demonstrated that kefir total solids in all treatments and interactions were generally equal but significantly affected kefir alcohol level, kefir protein percentage, fat content and ash content. Hedonic scale showed that different kefir grain concentration and pH in fermentation significantly affected goat milk kefir texture, flavor and aroma. It was concluded that 1% kefir grain concentration and 4.5 pH in fermentation produced the lowest alcohol level or 0.283% and had the most preferable flavor and aroma based on rank test. Key words: kefir, concentration, fermentation, goat milk, kefir grains Abstrak. Kefir mengandung bakteri dan ragi kompleks dalam protein dan matrik polisakarida yang terbentuk selama pertumbuhan anaerobic. Fermentasi kefir menggunakan biji kefir sebagai starter. Penelitian ini bertujuan mengkaji komposisi fisiokimiawi dan organoleptik kefir susu kambing yang terbuat dari biji kefir dengan konsentrasi berbeda pada fermentasi kontrol. Materi yang digunakan dua puluh tujuh liter susu kambing Peranakan Ettawah (PE) dan biji kefir. Penelitian menggunakan Rancangan Acak Lengkap pola faktorial dengan sembilan kombinasi perlakuan, yaitu konsentrasi biji kefir (1, 3, dan 5%) dan fermentasi pH kontrol (5.5, 5.0, 4.5) dengan tiga pengulangan. Peubah yang diamati adalah total padatan (%), perkiraan kefir (%), kadar alkohol (%), profil biji kefir (SEM) dengan panel organoleptik agak terlatih. Hasil penelitian menunjukkan bahwa total padatan kefir di semua perlakuan dan interaksi pada umumnya sama namun secara nyata mempengaruhi kadar alkohol kefir persentase protein kefir, kandungan lemak dan abu. Skala hedonik menunjukkan bahwa konsentrat biji kefir dan pH yang berbeda dalam fermentasi secara nyata mempengaruhi tekstur, rasa dan aroma kefir susu kambing. Disimpulkan bahwa 1% konsentrat biji kefir dan 4.5 pH dalam fermentasi menghasilkan kadar alkohol rendah atau 0.23% dan memiliki rasa serta aroma yang paling disukai berdasarkan uji peringkat. Kata kunci: kefir, konsentrat, fermentasi, susu kambing, biji kefir
(The Effects of Bromeline Extract of Pineapple as Bating Agent on The Vegatable Tanning of Rabbits Leather) -, Prayitno; Mulyono, Agus; Setyawardani, Triana
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The effects of bromeline extract of pineapple as batting agent on the vegetable tanning of rabbits leather have been investigated the concentration treatment for bromeline extract were 1%, 1.5% and 2% of bloten weight meanwhile batting process time employed were 30,45,and 60 minutes the design experimental method employed in this research was completely randomaized design (CDR) factorial 3x3 with three reptitions .the testing parameters observed were sewn quality and tearn resistance the showsd thatsewn quality was affected significantly for batting time (p>0.05)but tearn resistance was not significantly influenced ,meanwhile the bromeline extract dosage affected unsignificanttly (p>0.05) on sewn quality as well as on tearn resisntace.by concentration of extract bromeline 1%; 1.5%;and 2% thesewn quality and tearn resistance met indonesian national standard (SNI)of leather glove at 45 and 60 minutes of batting time respectively.  
Pengaruh ekstrak nanas (ananas comosus) sebagai agensia bating terhadap kekuatan tarik dan suhu kerut kulit kelinci lokal samak nabati Widowati, Titik Purwati; Setyawardani, Triana; Hastuti, Dwi
Majalah Kulit, Karet, dan Plastik Vol 18, No 1 (2002): Majalah Barang Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1549.167 KB) | DOI: 10.20543/mkkp.v18i1.268

Abstract

The aims of experiment were to find out the effects of concentration of pineapple extract, bating time and their interactions on tensile strength and shrinkage temperature of local rabbit skin, which was tanned by vegetable tanning agent. The materials of this experiment were 27 rabbit skins used as bating object. The experimental design used was completely randomized design (CRD) with factorial treatments 3 x 3. The results of analysis showed that concentration of pineapple extract, bating time and their interactions were not significantly affect (P < 0,05) on tensile strength and shrinkage temperature . The average of the tensile strength at this experiment was 157,394 kg/cm2 and fulfilled the requirement of SNI. 06-0463-1989: Kulit Lapis Doma/Kambing Samak Kombinasi (Krom Nabati), Mutu dan Cara Uji, and shrinkage temperature was 79,70oC that means fulfilled Nayudama’s (1978) did requirement. Key words : pineapple slurry, tensile strength, shrinkage temperature, rabbit skin.
Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goat’s Colostrum Setyawardani, Triana; Sumarmono, Juni
ANIMAL PRODUCTION Vol 20, No 3 (2018)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (902.67 KB) | DOI: 10.20884/1.jap.2018.20.3.731

Abstract

The objectives of this study were to isolate lactic acid bacteria (LAB) from Indonesian local goat colostrum and to characterize their suitable properties for bacteriocin production. LAB was isolated from goat colostrum. The characterization of LAB was carried out based on the shape, colony dispersal, and catalase test. For antimicrobial activity, LAB was tested by a well diffusion method followed by an antimicrobial activity test against pathogenic bacteria B. cereus, E.coli, S. aureus and S. thypimurium. A total of 8 strains of LAB were successfully isolated from goat colostrum and coded CT1 to CT8. All the isolates were rod-shaped, single or paired colonies, negative catalase, and glucose fermenting LAB. The isolates consist of four L. casei, two L. brevis or L. plantarum, one L. rhamnosus, and one, L. paracasei. CT3 isolate has 84% similarity with L. plantarum and 14.3% with L. brevis 1while CT8 isolate is 71% similar to L. brevis 1 and 28.9% to L. plantarum. Purity evaluation showed that CT3 and CT8 were L. plantarum. Well difusion test showed that all LAB strains possess very solid resistances, with diameters over 17 mm, against B. cereus, E.coli, S. aureus and S. thypimurium. The average inhibitory resistance against B. Cereus, E.coli, S.aureus and S.typhimurium was was 17.68 mm, 19.38, 19.30 and 19.03 mm, respectively. LAB isolated from Indonesian  local goat colostrum are potential candidates for bacteriocin-producing bacteria.
Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning Diseases Setyawardani, Triana; Sumarmono, Juni; Risqiati, Heni; Santosa, Setya Agus
ANIMAL PRODUCTION Vol 21, No 3 (2019)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (462.938 KB) | DOI: 10.20884/1.jap.2019.21.3.777

Abstract

The study was aimed to investigate the antimicrobial activity of bacterial isolates L.plantarum 3CT7 and 20CT8 from goat colostrum. The antimicrobial activity of cell-free supernatant was tested using a well-diffusion method on several indicators: temperature, time of storage, and pH. Antimicrobial activity was recorded in both isolates at pH 2.0; 4.0; 6.0 and 8.0, temperature at 0, 50 and 100 oC, and in cold storage for 0, 15, 30, 45 and 60 days. L.plantarum 7CT3 and L.plantarum 20CT8  have a bigger zone of inhibition than that of Pseudomonas spp. as compared to other bacteria. Testing the cell-free activity was aimed to investigate the metabolite inhibition by L.plantarum. The isolates were capable of inhibiting all pathogenic bacteria in the experiment (S. thypimurium, E. coli, and S. aureus)  as evidenced from the similar zone of inhibition from 15.83 to 16.06 mm. Isolates (L. plantarum 7CT3 dan 20CT8) exhibit inhibitory properties against S.thypimurium, S. aureus, Pseudomonas spp.. and L. monocytogenes at 0, 50 and 100oC. L.plantarum 7CT3 and L.plantarum 20CT8 exhibit antimicrobial activity during cold storage. Both isolates grown in the range of pH from 2 to 8 could inhibit S. thypimurium, E. coli, S. aureus and Pseudomonas spp.  In general, the two isolates are the potential antimicrobial activity with broad ranges of pH, temperature and storage time.
Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics Sumarmono, Juni; Setyawardani, Triana; Santosa, Setya Agus
ANIMAL PRODUCTION Vol 21, No 1 (2019)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (739.806 KB) | DOI: 10.20884/1.jap.2019.21.1.776

Abstract

The objective of this study was to determine the characteristics and composition of soft cheese manufactured from goat milk, which contained probiotic bacteria, and stored at different temperatures for up to 90 days. Soft cheese was manufactured from fresh Indonesian Etawah goat milk, with a mix starter culture containing Lactobacillus casei and Bifidobacterium longum (1:1). Animal rennet was added to facilitate curding. Fresh cheese produced was wrapped in linen clothes and stored under two different temperature conditions, which were high temperature (H:13-15oC) and low temperature (L: 8-10oC) for up to 90 days.  Results showed that goat cheese was characterized as soft with mild goaty flavor, contained no less than 108 CFU of probiotic lactic acid bacteria, pH of 4.6, 0.5% free fatty acid, 57% moisture, crude 15% crude protein, 22% total fat and 2.5% mineral. Cheese underwent dehydration during storage which caused an increase in the relative proportion of protein, fat and mineral. The evolution of cheese’s pH, titratable acidity and composition was partly affected by storage temperature. At the end of storage periods (90 days) goat cheese was characterized as semi hard and, on average, contained 1.3-1.5% titratable acidity, pH of 4.94-4.95, 31.22-37.06% moisture, 24.59-24.09% crude protein, 33.51-36.17% total fat, and 5.64-5.53% minerals.. Cheese stored at high temperature has slight growth of mold at its surface, which was anormal condition during for cheese ripening. In conclusion, acceptable characteristics and composition of probiotic-containing cheese can be manufactured from milk of Indonesian Etawah goats and stored at temperature of 8-10oC for 90 days.
The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations Setyawardani, Triana; Sulistyowati, Mardiati; Widayaka, Kusuma; Rahardjo, Agustinus Hantoro Djoko
ANIMAL PRODUCTION Vol 19, No 3 (2017)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (824.444 KB) | DOI: 10.20884/1.jap.2017.19.3.611

Abstract

The research is conducted aiming at analyzing the physical, chemical, and sensory qualities of goat cheese with different temperatures and storage duration. The research materials are goat milk and L. plantarum TW14 and L rhamnosus TW2 isolates, and its equipments include a set of cheese production tools, colorimeter, and SEM. The variables analyzed are cheese’s physical quality (color and structure), chemical qualities (total titrated lactic acid) and sensory qualities (texture, flavor, aroma and likeness). The treatment consists of 2 factors, namely the first factor including: storage temperature (freezer and refrigerator) and the second factor: storage duration (0; 15; 30; 45 and 60 days) with 3 replicates. The obtained results indicate that storage temperature does not influence the cheese’s brightness level (L*), a* value (redness) and b* value (yellowness) and sensory qualities (texture, flavor, aroma and likeness), yet storage duration influences the cheese’s L* value (P<0.01). Storage temperature has significant influence (P<0.01) on the cheese’s lactic acid content, while storage duration has insignificant influence (P>0.05) on it. The cheese’s structure shows protein aggregate, void and lactic acid bacteria. The conclusion is that frozen-stored goat cheese still has good physical, chemical, and sensory qualities.
Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening Triana Setyawardani; Agustinus Hantoro Djoko Rahardjo; Mardiati Sulistyowati
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 (454.434 KB) | DOI: 10.5398/medpet.2017.40.1.55

Abstract

This research was aimed to study the chemical characteristic of goat cheese that used various concentrations of probiotic starter with combinations of Lactobacillus rhamnosus TW2 and Lactobacillus plantarum TW14 isolates. The experiment was conducted with a completely randomized design with a 4 x 4 factorial arrangement. The first factor was the concentration of probiotic starter consisted of 4 lavels i.e., 2.5, 5.0, 7.5, and 10% v/v. All probiotic concentrations used the same ratio of L. rhamnosus TW2 and L. plantarum TW14, i.e. 1:1. The second factor was the duration of ripening process consisted of 4 levels i.e., 0 (no ripening), 10, 20, and 30 days at 5oC. The observed variables were cheese chemical properties including water content, protein, fat, ash, pH, total titratable acidity (TTA), free fatty acids (FFA), and proteolysis profile. The results showed that addition of probiotic starter at a concentration of 5% mixture of L. rhamnosus TW2 and L. plantarum TW14 increased (P<0.01) only on ash content. The duration of ripening process up to 30 d significantly increased (P<0.01) protein and fat. Combination of probiotic starter concentrations and duration of ripening process increased (P<0.01) fat and ash contents. Proteolysis profile showed that protein was degraded into 72 and 52kDa proteins, but no 17kDa protein was found in cheese ripened for 30 d. It is concluded that 30 d duration of ripening at 5oC was the main contributing factor to chemical characteristics of cheese including chemical properties, pH, TTA, FFA, and proteolysis profile of probiotic goat cheese, while the concentration of mixed probiotics affected ash content, TTA and FFA of cheese.
Co-Authors -, Prayitno . Yopi Adi Sampurno Adi Sampurno Agus Mulyono Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus HD Rahardjo, Agustinus HD Akbar Kresnamargi Lutfhianto Aldila Krisnaresanti, Aldila Ananta, Maghriza Dhafa Andi Febrisiantosa Anggita Safitri Annisa Puspita Dewi Arinie Putriana Sukmawardani Arkan, Naofal Dhia Arya Dwiki Ramadhan Azizah, Fitri Nur Cahyaning Dwi Astuti Claradhita Ayu Shauma Condro Wibowo Cornelius Hari Wibowo Cornelius Hari Wibowo Daffa Nur Daffarrel, Reyhan Dinda Amallia Kurniati Nurjannah DWI HASTUTI Dwi Hastuti Edi Susilo Evy Damayanthi Fadhlurrohman, Irfan Gunawan, Ridha Nur Fadhila Hartati Hartati Hasanatun Hasinah Helmi Musyaffa Akmal Heni Rizqiati Heni Rizqiati Heni Rizqiati Hidayah Dwiyanti Hidayah Dwiyanti Ihsan Hilmi Indra Warman Inggit Alma Evita Yusuf Irfan Fadhlurrohman Irfan Fadhlurrohman Isty, Gallusia Marhaneny Nur Iswoyo Iswoyo Iswoyo Iswoyo Jintana Sangsopha Juni Sumarmono Khairul Awaludin Kusmantoro Edy Sularso Kusuma Widayaka Kusuma Widayaka Kusuma Widayaka Kusuma Widayaka Kusuma Widayaka Kusuma Widayaka Linda Agustina Lulu'u Wilda Maslachah Mardiati Sulistyowati Mardiati Sulistyowati Mardiati Sulistyowati Mays Tianling Mulyono, Agus Naofal Dhia Arkan Naofal Dhia Arkan Naofal Dhia Arkan Naofal Dhia Arkan nFN Miskiyah Nur Aini Nur Aini Nur Hasanah Damayanti Nurwantoro . Odi Yusuf Setiadi Parwito Prayitno - purnama sudarmadji, purnama R Singgih Sugeng Santoso R. Singgih Sugeng Santosa Rayindatria Kusuma Futra Rifda Naufalin Risqiati, Heni Salvian Setyo Prayitno Salwa Putra Samsu Wasito Setiawan, Ayu Rosa Setya Agus Santosa Setyawardani, Erika Setyawati, Awalia Putri Shely Hidayah Siti Susanti Sri Raharjo Steffy Nindia Nida Sulistyorini, Dewi Wulandari Sunarto Sunarto Susanto, Jodi Tasnim Hunim Mohamed Tasnim Hunin A. Mohamed Tianling, Mays Titik Purwati Widowati Titik Purwati Widowati, Titik Purwati Triana Yuni Astuti Triana Yuni Astuti Triana Yuni Astuti Triana, Arli Nindi Ukhtun Wasliyah Ummi Fadlilah Unggul Dzaky Adriawan Usup Supriatna Widodo, Hermawan Setyo Widyaka, Kusuma Winiati Puji Rahayu Yatimin Yatimin Yulianah Yulianah Yusmi Wakhdiati Zainal Aznam Jelan Zuhri Arbangi