Jurnal Ilmu dan Teknologi Hasil Ternak

Effect of Storage Time of Fermented Milk Using Lactiplantibacillus plantarum SN13T on Fermented Milk Quality

Siti Auliarasulina, Sri Melia, Indri Juliyarsi — Thu, 27 Mar 2025 00:00:00 +0000

Storage of fermented milk is esseential to maintain its quality, safety, and probiotic benefits. This study aimed to evaluate the effect of storage duration on fermented milk using Lactiplantibacillus plantarum SN13T starter for 30 d at refrigerator temperature (4°C) on the quality of fermented milk. Key parameters assessed included moisture content, protein content, fat content, pH, titrable acidity, total lactic acid bacteria (LAB), viscosity, water holding capacity, syneresis, and organoleptic properties. The treatment in this study was the length of storage of L. plantarum SN13T fermented milk, namely 0 d (A), 10 d (B), 20 d (C), and 30 d (D). The results showed that after 30 d of fermented milk storage at refrigerator temperature using L. plantarum SN13T starter had a water content of 89.32%, protein content of 0.74%, fat content of 2.41%, pH 4.32, titrable acidity of 1.39%, and total lactic acid bacteria count of 1.55x 10⁹ CFU/ml. Viscosity was 1137.00 Pa-s, water holding capacity 50.91%, and syneresis 38.85%. The organoleptic evaluation showed that color, taste, texture, and aroma remained favorable for up to 30 d of storage. These findings conclude that fermented milk stored for up to 30 d using L. plantarum SN13T starter meets Codex and Indonesian National Standards for safety and quality. This fermented milk drink is suitable for use as a health drink because it contains probiotic L. plantarum SN13T.

Diversification of Lactiplantibacillus plantarum SN13T Fermented Milk Products with the Addition of Green Grass Jelly Extract (Premna oblongifolia Merr.) as a Functional Food

Thu, 27 Mar 2025 00:00:00 +0000

This study aims to deterhe the effect of adding green grass jelly extract (Premna oblongifolia Merr.) on various properties of Lactiplantibacillus plantarum SN13T fermented milk. Specifically, it exahes the impact on protein content, fat content, water content, antioxidant levels, pH, titratable acidity (TTA), total lactic acid bacterial colonies (LAB), and organoleptic values. The treatments in this study were the addition of green grass jelly extract to the fermented milk processing as much as 0%, 0.5%, 1%, and 1.5%, with each treatment repeated five times. The results showed that adding green grass jelly extract had no significant effect (p > 0.05) on protein content, fat content, moisture content, pH, TTA, total LAB colonies, and texture in the organoleptic test. However, it had a significant effect (p < 0.05) on increasing antioxidant activity and the organoleptic tests for color, aroma, and taste. Based on the results, the best addition of green grass jelly leaf extract was 1% (C), with an average antioxidant activity value of 81.38%, a color preference level of 3.08 (neutral), aroma 2.94 (neutral), taste 2.28 (somewhat disliked), and texture 3.08 (neutral). Green grass jelly leaf extract can be added to fermented milk as a functional food containing probiotics and antioxidants.

Innovation of Elephant Ginger Juice (Zingiber officinale var. Officinarum) on Physicochemical and Sensory Properties of Ginger Milk Curd Product Manufacturing

El Latifa Sri Suharto, Indri Juliyarsi, Frista Miftahul Jannah — Thu, 27 Mar 2025 00:00:00 +0000

This study aimed to determine the effect of adding elephant ginger (Zingiber officinale var. Officinarum) juice at different concentrations on ginger milk curd's yield, protein content, and sensory characteristics. This study used 10.000 mL of fresh FH cow's milk, 8.000 g of elephant ginger and 1.000 g of sugar. The method used was a Randomised Block Design with 4 treatments and 5 replications. The treatment in this study was the addition of elephant ginger juice to ginger milk curd as P1 (15%), P2 (20%), P3 (25%) and P4 (30%). The variables observed were yield, protein content and sensory. Based on the research conducted, the results showed that the addition of elephant ginger juice has no significant effect (p > 0.05) on yield, but has a significant effect (p < 0.05) on protein content and sensory values, namely colour, texture, taste and aroma of ginger milk curd. The results of the concentration with the best percentage of addition of elephant ginger juice in the production of ginger milk curd are found in treatment P1 (15%) with a yield value of 77.59%, protein content of 6.10%, sensory colour 3.96 (like), sensory texture 3.90 (like), sensory taste 3.66 (like) and sensory aroma 3.84 (like). In accordance with the conclusions of the research conducted, the author proposes that future studies consider adding only 15-25% elephant ginger juice to ginger milk curd, as this proportion was found to be more preferred by the panelists.

Eco-Printing Technique of Mimosa Tanned Sheepskin at Different Temperatures on Fastness and SEM of Tanned Leather

Elisa Nirmalawati, Ambar Pertiwiningrum, Mohammad Zainal Abidin — Thu, 27 Mar 2025 00:00:00 +0000

This study aimed to evaluate the quality of sheepskin after the tanning process using mimosa and to analyze the microscopic structure of mimosa-tanned sheepskin that had been eco-printed. The research method used sheepskin samples that had undergone optimal with mimosa. The sheepskin tanning research evaluated samples subject to four different treatments: treatment A (15% mimosa), treatment B (20% mimosa), treatment C (25% mimosa), and treatment D (30% mimosa). The sheepskin eco-print research compared the sheepskin eco-print samples treated with treatment 1 (temperature 60^oC), and treatment 2 (temperature 65^oC). The evaluation of tanned leather quality was conducted by measuring several parameters, such as tensile strength, elongation, tear strength, thickness, plasticity, and shrinkage temperature. The quality of the sheepskin eco-print was evaluated by measuring the color fastness to rubbing, and SEM (Scanning Electron Microscopic). The data obtained were analyzed statistically using variance analysis of a complete randomized design with a unidirectional pattern. In instances where significant differences were identified, a mean difference test was performed with Duncan's Multiple Range Test. The results showed that tanning leather using mimosa, conducted in stages had a significant effect (p < 0.05) on the parameters of tensile strength, extensibility, tear strength, thickness, goldenness, and shrinkage temperature. The application of tanner with 30% mimosa on sheepskin emerged as the best tanner concentration. The treatment resulted in a tensile strength value of 1332.28 N/cm², elongation of 45.90%, tear strength of 102.9 N/cm, thickness of 2.06 mm, plasticity of 5.33 mm, and shrinkage temperature of 81.73^oC. Additionally, the results of the color fastness test against wet and dry rubbing, along with SEM from the 60^oC produced good eco-print results.

Effect of Adding Kaffir Lime Leaf Powder (Citrus hystrix) and Citronella Leaf Powder (Cymbopogon nardus) in Salted Egg on pH, Antioxidant, Moisture Content, and Organoleptics

Ardiyanti Rahma Setiawati, Dedes Amertaningtyas, Ahmad Khoirul Umam — Thu, 27 Mar 2025 00:00:00 +0000

Salted egg is a well-known traditional product, particularly in many Asian countries, where it is valued for its unique savory taste, extended shelf life, and convenience. Consumer demand for healthier, more appealing food has sparked interest in enriching salted eggs with natural ingredients. The purpose of this study was to analyze the effect of adding kaffir lime leaf powder (Citrus hystrix) and citronella leaf powder (Cymbopogon nardus) to salted eggs on pH, antioxidants, moisture and organoleptics. The research method used was experimental using a completely randomized design (CRD) with 6 treatments and 3 replications. The treatment of lime leaf powder and lemongrass leaf powder addition rates are 0%, 2.5%, 5%, 7.5%, 10% and 12.5%. The data was analyzed using Analysis of Variance (ANOVA), if there is a real influence it will be tested using the Duncan test. The results of the study showed a very significant difference (p < 0.01) on antioxidants and organoleptics, and significant difference (p < 0.05) on pH value. Meanwhile, the addition of kaffir lime leaf powder and citronella leaf powder to salted eggs showed no significant difference (p > 0.05) on moisture content. Average pH value 7.05-7.84; antioxidant 1.46- 10.85 %; moisture content 55.13- 67.87%; organoleptic aroma 3.44-4.02; taste 3.58-4.08. This score range reflects how the participants perceived the aroma and rated the taste of the salted eggs. The conclusion of this research is the best treatment with the addition of kaffir lime leaf powder and citronella leaf powder as much as 12.5%.

Texture Properties, Water Activity, Emulsion Stability, and Microstructure of Beef Sausage with the Addition of Papaya Peel Flour

Herly Evanuarini, Agus Susilo, Premy Puspitawati Rahayu — Thu, 27 Mar 2025 00:00:00 +0000

Growing interest in sustainable food production has led to the exploration of fruit and vegetable by-products as functional ingredients in meat products. This study investigates the effects of papaya peel flour on the texture, water activity (Aw), emulsion stability, and microstructure of beef sausages. Papaya peel flour, which is rich in dietary fiber, was added at various percentages (0.1%, 0.2%, and 0.3%) to determine its effect on sausage quality. Beef sausages were formulated with different levels of papaya peel flour, and their quality attributes were assessed using texture analysis, water activity measurement, emulsion stability tests, and scanning electron microscopy (SEM). Sausages were produced using beef treated with papaya peel flour and control. The results showed that the addition of papaya peel flour at 0.3% improved texture, to an optimal level without compromising sensory acceptability. Water activity decreased significantly at higher addition levels, which was beneficial in improving microbial stability. Emulsion stability was improved with the addition of papaya peel flour, due to its capacity to bind water and retain fat. SEM analysis showed a well-integrated fiber distribution at 0.3%, which contributed to the structural integrity. Papaya peel flour has the potential as a filler in meat product formulations. Optimization of waste products contributes to an environmentally friendly food system and opens up possibilities for applications in the food sector.

The Effect of Propolis Addition on the Quality of Marshmallows in Terms of Texture, Water Content, Water Activity (Aw), and Color

Fatma Kurniati, Dedes Amertaningtyas — Thu, 27 Mar 2025 00:00:00 +0000

Marshmallow is a type of soft candy that is popular with consumers, including confectionary products made from gelatin, sugar and sweeteners. Innovations in making marshmallows were carried out with the addition of propolis to increase the functional value of food so that it has a positive impact on health. The purpose of this research is to determine the effect of propolis addition on the texture, water content, water activity (Aw), and color (L, a*, b*). The materials used in this research included propolis, gelatin, sugar, water, and cornstarch. The research method applied was experimental research using a Completely Randomized Design (CRD) with four treatments and five replications consisting P0 (0% propolis), P1 (3% propolis), P2 (5% propolis), and P3 (7% propolis). The observed variables were texture, water content, Aw, and color (L, a*, b*). The obtained data were analyzed using Analysis of Variance (ANOVA), and if significant differences were found, further analysis was conducted using Duncan’s Multiple Range Test (DMRT). The results of the research on marshmallows with the addition of propolis showed mean values for texture (0.56 N-0.92 N), moisture content (26.21%-34.26%), Aw (0.804-0.811), lightness (L) (92.90-93.58), redness (a*) (0.060-0.212), and yellowness (b*) (24.826-25.542). The conclusion of this research is the addition of propolis to marshmallows significantly affected texture and water content but had no effect on Aw and color (L, a*, b*) values. The best treatment was P1, with 3% propolis addition, resulting in a texture of 0.920 N ± 0.268, water content of 31.408% ± 0.571, Aw of 0.804 ± 0.003, L value of 93.132 ± 0.769, a* value of 0.196 ± 0.092, and b* value of 25.542 ± 0.559. These results indicate that the addition of 3% propolis can improve texture and maintain balanced moisture content without altering the stability of water activity and color. Based on the results of this study, it is recommended to use 3% propolis in marshmallow production, as it yields the best quality in terms of texture, moisture content, Aw, and color (L, a*, b*).