Quality and Antioxidant Activity of Yogurt Supplemented with Roselle During Cold Storage

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

Application of Plantaricin as an Antimicrobial Substrate in the Milking Process to Maintain Milk Quality in Smallholder Dairy Farm

Pathogenic bacterial contamination found in fresh cow's milk can be caused by poor milking management. This traditional milking process allows the milk to be contaminated from bacteria and dirt. Dyeing dairy cows using a commercial antiseptic is a common measure that can be done to prevent mastitis. Nipple immersion can be done after milking using synthetic antiseptic agents such as povidone iodine and chlorine. However, the use of synthetic antiseptics can actually cause a slight irritation and allergic effect and leave a residue. Therefore, it is hoped that the use of natural-based antiseptics can replace synthetic antiseptics. One of the natural based antiseptics that can be used is bacteriocin. This research aimed to analyze the application of the plantaricin IIA-1A5 as a substitute for synthetic antibacterial for teat dipping before milking namely microbiological tests, physicochemical tests, and pH measurements. The study was conducted using a randomized block design (RBD) with three replications. The treatment design consisted of control (without immersion), plantaricin 0.0074%, and povidone iodine 0.2%. Results showed application of plantaricin IIA-1A5 as teat dipping before milking can reduce the Total Plate Count, Escherichia coli, and Staphylococcus aureus population. The use of plantaricin IIA-1A5 as teat dipping did not change pH value and physicochemical quality (fat, SNF, lactose, and protein), which is below the Indonesian National Standard (SNI) about fresh milk. This ability is comparable to the iodine group, a synthetic antibacterial widely used by smallholder breeders in Indonesia. It is concluded that plantaricin IIA-1A5 can be used as a substitute for synthetic antibacterial (iodine group) for teat dipping before milking

Physical, Microbial, and Chemical Qualities of Dangke Produced by Different Temperatures and Papain Concentrations

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

Karakteristik Kefir Susu Sapi Dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea)

Kefir is made from a kefir seed starter consisting of L kefiri, genus Leuconostoc, Lactococcus, and Acetobacter that grow side by side. The addition of butterfly pea flowers extract to kefir can improve functional properties and sensory. The aim of this study was to investigate the physical characteristic, chemical characteristics, microorganisms, antioxidant activity, and organoleptic properties of cow’s milk kefir with the addition of butterfly pea flowers during storage at refrigerator temperature (1‒4°C). The research analysis used a completely randomized design with a 3x3 factorial pattern with three repetitions. The first factor was the addition of butterfly pea flowers (0%, 3%, and 6%), and the second factor was storage time (0, 3, and 6 days). The physical, chemical, antioxidant activity, and microorganism characteristics were tested using two-factor ANOVA and further tested by the Duncan test. Data on organoleptic properties were analyzed by the nonparametric Kruskal-Wallis and then verified using the Mann-Whitney test. The results showed that during storage the kefir increased the pH value and TAT value and decreased the viscosity and fat content. The inhibition of DPPH and the antioxidant capacity of the addition of butterfly pea flowers extract increased and decreased with the length of storage. Lactic acid bacteria (LAB) and the yeast did not change. Sensory hedonic test panelists prefer the color and aroma of kefir with the addition of telang flower extract. Sensory test of hedonic quality with the best characteristics, namely the addition of 6% butterfly pea flowers extract.   Keywords: butterfly pea extract, kefir, storage organolepti

Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage

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

Supply Chain Performance and Quality Measurement of Dairy Cow Concentrate in Cooperative toward Sustainable Productivity: a Case Study

This research aims to measure supply chain performance of dairy concentrate in cooperative with the SCOR-AHP approach and develop improvement based on the performance result, and to analyze the quality suitability as a basis to develop a comprehensive quality standard and its quality control mechanism. This research was conducted at a dairy farmer cooperative located in West Java. The analysis used to measure the performance was supply chain operation reference-analysis hierarchy process (SCOR-AHP). For measuring the product quality, ten post-production concentrate samples, 27 samples after the distribution process, and 25 samples for homogeneity test from five mixer machines were taken. Concentrate quality parameters were moisture, ash, crude fat, crude protein, crude fiber, total digestible nutrients (TDN), and salt content. Post-production samples data were compared with Indonesian National Standard (SNI) using one-tailed one-sample t-test, samples data from the field were tested using two samples independent t-tests compared to post-production samples data, and homogeneity test was seen from the coefficient of variation value of the salt content. The results show that the supply chain performance value of dairy cow concentrate at the cooperative is excellent. The nutrient content complies with SNI, but the homogeneity of the mixture is classified as poor category. The nutrient content of samples taken from the field shows differences with post-production samples except for TDN. The excessive total cost can be utilized to enhance performance in generating a better quality product. The cooperative should enhance homogeneity by concerning the mixing process and maintain the quality consistency by reformulating, stabilizing the quality of feedstuff, and calculating stock properly to avoid longer storage

Polymorphism of CSN2 Gene Exon 7 in Indonesian Dairy Goat Breeds

Milk production and composition are the main factors in the dairy industry. However, these traits are influenced by several factors, such as genetic factors. The CSN2 gene exon 7 is one of the genes that can affect the protein composition of goat milk. Several studies on the CSN2 gene exon seven have been conducted on Italian and Indian goat breeds, and their genetic variations have been found. Studies about CSN2 gene exon seven polymorphisms in Indonesia have been completed but found no variations. Therefore, this study aims to find genetic variations of CSN2 gene exon 7 using the Sanger Sequencing Method. Ninety-five blood samples of 66 Sapera, 15 Saanen, and 14 Etawa Grade goats were collected from the Livestock Research Center, Ciawi. Genetic diversity was calculated using PopGene32 programs. The results found two polymorphic SNPs in all three dairy goat breeds, namely g.8946C>T and g.8956G>A. Three genotypes found in SNP g.8946C>T are CC, CT, and TT, while a new SNP g.8956G>A found two genotypes (GG and GA). In conclusion, SNPs g.8946C>T and g.8956G>A are polymorphic. Additional research should be conducted to determine whether there is any association between these 2 SNPs and milk production and quality

Kualitas Kefir Susu Sapi dengan Tambahan Madu Hutan Selama Penyimpanan Suhu Rendah

Kefir is a highly acidic dairy product with various health benefits. The addition of forest honey plays a role in improving the quality and taste of kefir. This study aimed to evaluate the effect of honey addition and storage time on the physicochemical and organoleptic properties of cow's milk kefir during refrigerator storage. The study was conducted with a 3´3 factorial randomized block design with three replications. The first factor was the added honey (0%, 5%, 10%, and 15%), and the second was the storage time (0, 7, and 14 days). Analysis of variance and Duncan's test were used to analyze the data. The results showed that the added honey significantly affected water activity (P  <0.05). In addition, the high concentration of added honey increased the panelists’ preference for kefir acceptance. This study confirmed that the addition of honey and storage time significantly affected the characteristics of the cow's milk kefir. The best treatment was a 15% addition of honey with a storage time of 0 day.   Keywords: honey, kefir, milk, physicochemical, storage tim

The Development of System Dynamics Model to Increase National Sugar Fulfillment Ratio

Sugar is one of the basic needs for people and industries that currently still continues to be a problem due to lack of domestic production. There are 11 refined sugar factory companies with an installed capacity of 5 million tons. However, there is an idle capacity of refined sugar factory about 46%. In 2013, an estimated domestic market demand of crystal sugar was around 2.8 million tons, while total production of farmers and sugar factory was only 2.7 million tons. This could pose a risk of a surge in sugar prices at retail level. Without adequate protection, cane farmers and sugar factories in Indonesia will be harmed in the long run. We need to achieve self-sufficiency in sugar production by conducting land intensification and expansion in all parties starting from smallholder, government, and private industry. Therefore, we developed a set of system dynamics simulation models to increase the fulfillment ratio of sugar. System dynamic is a computer-aided framework to develop policy analysis and design. We utilized system dynamics framework based on consideration that this framework can accommodate the internal and external factors that have significant contribution to sugar fulfillment ratio. Based on the simulation results, the fulfillment ratio can be increased by conducting land expansion and intensification. With land expansion of around 40,000 ha per year for 15 years, government harvested area would be around 606,617 ha in 2030. Fulfillment ratio after land expansion and intensification would be greater than 1 starting from 2020

ADAPTATION OF MSMEs BUSINESS IN NEW NORMAL CONDITIONS WITH THE IMPLEMENTATION OF STANDARD HEALTH PROTOCOLS

2020 is a tough year for all people in the world, including Indonesia. This is due to the emergence of a new virus called Covid-19. In order to avoid a wider spread of the virus, the Indonesian government adopted the PSBB or Large-Scale Social Restrictions policy, one of which limits direct contact between humans. One of the business sectors affected by this policy is MSMEs, where business is daily in nature and relies heavily on direct interaction. After almost two months of implementing the PSBB in Indonesia, the government finally announced a new condition for Indonesia, namely "New normal". In order to be able to survive with the new normal conditions, MSME players are required to be able to adapt by prioritizing health protocols according to standards so that their business activities can continue to survive in competition. Therefore, a problem decoder is needed for MSMEs to be able to understand and apply standard health protocols in each of their business activities during the new normal period. This program provides guidance in the form of counseling and assistance to MSMEs regarding standard health protocols in business activities in new normal conditions so that they can adapt and maintain their business. In addition, Partners were also provided with standardized personal protective equipment and other health support tools that were able to help their business activities during the Covid-19 pandemic.