Triana Setyawardani

Dangke is a traditional cheese from Enrekang, South Sulawesi, produced from buffalo, cow, or goat milk through enzymatic coagulation using papaya sap combined with spontaneous fermentation. This review aims to comprehensively evaluate the chemical characteristics, microbiological profile, and probiotic potential of indigenous lactic acid bacteria isolated from dangke. The study was conducted using a literature review method based on published secondary data retrieved from major scientific databases. The results revealed that the chemical profile of dangke varies significantly depending on the type of milk and coagulant used. Utilizing buffalo or goat milk with natural coagulants yielded higher protein and fat contents compared to cow milk. The microbial ecosystem of dangke is dominated by generally recognized as safe lactic acid bacteria, including Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc mesenteroides, Enterococcus faecium, and Pediococcus. These indigenous lactic acid bacteria strains produce bioactive bacteriocins capable of inhibiting foodborne pathogens. Furthermore, dangke-derived lactic acid bacteria exhibit strong probiotic candidate traits, demonstrating high survival under gastrointestinal conditions and effective intestinal adhesion. In conclusion, dangke serves not only as a highly nutritious ethnic food but also holds significant potential as a source of functional microorganisms for developing standardized starter cultures.

This study aimed to determine the effect of adding parts of gowok fruit (Syzygium polycephalum) on the physical properties of goat’s milk yogurt. A completely randomized design was applied with treatments consisting of fruit parts (rind, flesh of fruit, and whole seedless fruit) and addition levels (1, 2, and 3%) with three replications. Data were analyzed using analysis of variance followed by Duncan’s multiple range test (DMRT). The results showed that gowok addition had a significant effect (P0.05) on firmness and work of penetration. Yogurt viscosity ranged from 349.33 to 825 mPa·s and decreased with increasing gowok levels, while syneresis ranged from 44.26 to 76.02% and increased. The L* value (50.89–66.15) and Whiteness Index (49.34–64.91) decreased, whereas a* (0.19–3.02), b* (9.21–12.13), hue (−1.19–14.17), and chroma (9.21–12.39) increased, indicating a darker and more reddish color. It can be concluded that 2% gowok addition is the optimal level based on physical properties and economic considerations.

M ea t ten d eriz a ti o n t e c h ni q u e s o ft en inv o lv e ti m e-c o nsu m ing pr o c e ss e s o r c hem ic a l add itiv e s t ha t ma y r a is e hea lt h c o nc er ns o r a lter t he t as t e o f mea t. Expl o r i ng a ltern a tiv e n a tur a l me t hod s, suc h as utilizing proteolytic enzymes derived from moringa, presents an opportunity to address these limitations. Studies on moringa have been limited, especially those focusing on goat meat tenderization, leaving a gap in understanding how moringa affects this process. The research aims to bridge this gap by systematically examining how protease enzymes from moringa leaves can tenderize goat meat. The research was performed on goat meat samples (100 g of meat per sample) treated with the moringa leaves extract (prepared from 20 g of moringa leaves with 60 ml of distilled water) at different storage times (2, 24, and 46 hours), as well as a control sample without any additive. The results showed that the moringa leaves extract did not significantly alter pH values and increased cooking loss for the 24-hour treatment (44.3 %) and 46-hour treatment (39.8 %) compared to the control (36.8 %). Color analysis showed increased lightness (L*) and redness (a*). The yellowness (b*) showed considerable difference between the control and the 24-hour samples compared with the 2-hour and 46-hour samples. The moringa leaves extract significantly reduced tenderness by lowering hardness, gumminess, resilience, and chewiness. This research advances environmentally friendly, renewable solutions in the food industry because the food industry produces significant quantities of meat by-products and waste during processing. This research will reduce waste by transforming tougher or less desirable meat cuts into more tender and valuable products.

Community service activities based on the team's research were carried out through lectures and practical processing methods. Lectures provided theoretical knowledge of milk composition, nutrients, and the health benefits of milk and its processed products. Practical methods were carried out using controlled fermentation technology, optimizing temperature and incubation time, and using commercial starters and kefir grains. The objectives of the activity were (1) transfer of controlled fermentation technology with instant starters to process milk into yogurt, kefir, fermented cheese, and mozzarella cheese; (2) application of the team's research results for the development of easy-to-do, simple, and marketable dairy products; and (3) increasing the empowerment of livestock farmer group members. The results of the community service showed that the highest increase in participant knowledge was in mozzarella cheese products, namely 97.5%, followed by kefir (97%), cottage cheese (95.5%), and yogurt (72.5%). 100% of participants were able to perform the practical processing of the taught products. The resulting products were then sensory tested by a team of semi-trained panelists using the criterion of somewhat liking. The activity concluded that participants increased their knowledge and skills in processing milk-based products, namely yogurt, kefir, mozzarella cheese, and cottage cheese.

Stunting merupakan salah satu masalah kesehatan masyarakat yang masih menjadi tantangan serius di Indonesia. Salah satu penyebab stunting adalah rendahnya asupan protein hewani dalam pola konsumsi sehari-hari. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan orang tua dalam mencegah stunting melalui pelatihan pembuatan produk olahan berbasis protein hewani. Peserta kegiatan adalah kader Posyandu Desa Tambaksari Kidul, Kabupaten Banyumas. Metode kegiatan meliputi (1) pembekalan teori mengenai stunting dan pentingnya protein hewani, (2) praktik pembuatan produk olahan berupa nugget, sosis, yoghurt, dan keju mozzarella (GETSIYOLA), serta (3) penilaian sensoris terhadap produk nugget sayur. Evaluasi dilakukan melalui pre-test dan post-test serta uji sensoris oleh 20 panelis semi-terlatih. Hasil evaluasi menunjukkan peningkatan keterampilan peserta dalam membuat produk olahan daging sebesar 79,33% dan olahan susu sebesar 70,67%. Nilai rata-rata penilaian sensoris terhadap nugget sayur adalah warna 3,87; aroma 3,89; tekstur 3,74; rasa 3,68; dan kesukaan keseluruhan 3,92 (kategori “suka”). Kegiatan ini berhasil meningkatkan pengetahuan dan keterampilan peserta dengan rata-rata peningkatan sebesar 75%.

This study investigated the characteristics of concentrated yogurt made from goat milk with the addition of black rice extract. The inclusion of black rice extract aimed to provide a source of antioxidants and natural coloring, as it is rich in flavonoids, particularly anthocyanins. The primary materials used in this research were goat milk, a dry yogurt starter, and black rice extract. The experiment was conducted in several stages: preparation of black rice extract, yogurt production, and concentrated yogurt production. A randomized complete block design (RCBD) was employed, with treatments involving varying levels of black rice extract (0%, 2%, 4%, and 6%), each treatment repeated five times. The yogurt starter, containing probiotic lactic acid bacteria (Bifidobacterium longum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus acidophilus, and Streptococcus thermophilus), was used to facilitate the fermentation of milk into yogurt. Parameters measured included yield, pH, total titratable acidity, instrumental color indices (L*, a*, b*, whiteness index, hue, and chroma), total phenolic compounds, antioxidant activity, total lactic acid bacteria (LAB), texture, and proximate composition (moisture, ash, fat, and protein content). The addition of black rice extracts up to 6% resulted in higher protein and total lactic acid bacteria levels compared to the control. Additionally, black rice extract improved the color characteristics of concentrated yogurt made from goat milk.and gastrointestinal tract development in broiler chickens.

Jutaan manusia di seluruh dunia telah mengonsumsi yogurt. Kandungan dalam yogurt banyak memiliki komponen peptida bioaktif yaitu mengurangi adanya kerusakan sel dalam tubuh dan dapat sebagai antioksidan. Fortifikasi teh rosella ungu (Hibiscus sabdariffa L.) pada yogurt dapat meningkatkan potensi antioksidan. Senyawa antioksidan berfungsi untuk menangkap radikal bebas penyebab penyakit degeneratif. Tujuan penelitian ini adalah mengkaji sifat fisikokimia dan organoleptik pada yogurt dengan fortifikasi teh rosella ungu sebagai pewarna alami. Bahan yang digunakan yaitu susu sapi segar, teh rosella ungu, dan starter Yogourmet. Data penelitian dianalisis dengan ANOVA dilanjutkan uji Beda Nyata Jujur (BNJ). Perlakuan terdiri dari P0 (kontrol), penambahan teh rosella ungu 0,25% (P1); 0,5% (P2); 0,75% (P3); dan 1% (P4). Hasil penelitian menunjukkan bahwa penambahan teh rosella ungu pada yogurt berpengaruh nyata terhadap sifat fisikokimia dan organoleptik yogurt. Penambahan teh rosella ungu dapat mempengaruhi parameter L* (lightness), hue, Whiteness Index (WI), tetapi tidak mempengaruhi parameter a* (redness), b* (yellowness), dan chroma. Nilai pH dan total asam tertitrasi pada yogurt menunjukkan adanya pengaruh nyata (P<0,05) akibat fortifikasi teh rosella ungu. Adanya penambahan teh rosella ungu, terdapat perubahan yang signifikan pada warna, tekstur, dan kesukaan (overall) yogurt, serta pada aroma yogurt. Jadi, penambahan 1% teh rosella ungu dapat digunakan sebagai pewarna alami pada yogurt yang bermanfaat bagi kesehatan.

Background: The development of soft cheese as a functional food product includes the use of spices rich in antioxidants, such as cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus) and turmeric (Curcuma longa L.). This study was focused to investigate the effect of the addition of cinnamon, lemongrass and turmeric powder either singly or in combination, on the physicochemical characteristics, functional properties and microbiological quality of soft cheese. Methods: Soft cheese samples were added with cinnamon, lemongrass and turmeric powder with a maximum percentage of 3%, which consists of eight treatments either singly or in combination, then analyzed for pH, total titratable acids (TTA), total solids, color, texture profile, antioxidant activity, total phenolic content (TPC), fatty acid using the gas chromatography (GC) method, total bacteria and total yeast/molds. Result: The pH of soft cheese ranges from 5.33±0.45 to 5.90±0.06, TTA 1.29±0.59 to 1.90±0.07%, total solids 42.68±8.06 to 60.21±1.61%, brightness color (L*) 64.10±2.7 to 84.50±2.88, redness (a*) 3.60±0.20 to 9.60±0.43, yellowness (b*) 8.90±5.75 to 20.20±4.78 and total bacteria 4.881±0.02 to 6.835±0.01 log cfu/g. The texture profile (hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness) increased significantly. Total fatty acids range from 30.24 to 44.82, with 45% unsaturated fatty acids (UFAs) and 55% saturated fatty acids (SFAs). The combination of cinnamon and turmeric powder produced the highest antioxidant activity of 79.11%. The combination of lemongrass and turmeric powder produced the highest palmitic acid (C16:0) of 23.69, TPC of 50.91 mg GAE/g and total yeast/molds of 4.795 ±0.03 log cfu/g.

This study aimed to evaluate the properties of low-fat cottage cheese with the addition of herbs. We conducted an experiment with nine treatments, namely P1: whole-milk cottage cheese; P2: low-fat cottage cheese; P3: low-fat cottage cheese + 20% bidara leaf extract; P4: low-fat cottage cheese + 20% bay leaf extract; P5: low-fat cottage cheese + 20% moringa oleifera leaf extract; P6: Low-fat cottage cheese + 10% bidara leaf extract + 10% bay leaf extract; P7: low-fat cottage cheese + 10% bidara leaf extract + 10% moringa oleifera leaf extract; P8: low-fat cottage cheese + 10% bay leaf extract + 10% moringa oleifera leaf extract; and P9: low-fat cottage cheese + 6.67% bidara leaf extract + 6.67% bay leaf extract + 6.67% moringa oleifera leaf extract. The microbial profile of cheese showed that the total LAB count was retained at 6.23-7.25 log CFU/g. While herb-fortified cottage cheese contained a significantly higher level of antioxidants, the lowest cholesterol level was observed in cottage cheese fortified with 20% bidara leaf extract. The general fatty acids in cheese without herb addition were saturated fatty acids (51.94%) and unsaturated fatty acids (15.67%), with palmitic acid being the most predominant fatty acid (36.62%). In conclusion, herbs can improve antioxidant levels and retain total fatty acid in low-fat cottage cheese.

Tujuan penelitian ini mengevaluasi karakteristik fisik dan sensoris kefir susu sapi yang diperkaya dengan ekstrak beras hitam. Fermentasi dilakukan dengan penambahan biji kefir ke dalam susu sapi yang telah ditambah dengan ekstrak beras hitam dengan taraf yang berbeda, yaitu 0, 5, 10, 15 dan 20% (w/w). Peubah yang diamati adalah pH, warna dengan color reader (L*, a*, b*), viskositas (%) dan peubah sensori yang meliputi rasa, tekstur, aroma, warna dan tingkat kesukaan. Data dianalisis dengan analisis variansi dan dilanjutkan dengan uji orthogonal polynomial. Hasil menunjukkan bahwa penambahan ekstrak beras hitam berpengaruh nyata terhadap karakteristik fisik dan sensoris kefir susu sapi, namun tidak berpengaruh nyata terhadap pH. Penambahan ekstrak beras hitam menyebabkan perubahan nyata pada preferensi panelis. Kefir dengan ekstrak beras hitam mempunyai potensi untuk dikembangkan menjadi produk pangan fungsional sebagai makanan yang mengandung antioksidan yang baik dan dari hasil uji organoleptik kefir yang mengandung 10% ekstrak beras hitam paling disukai. Berdasarkan hasil penelitian, penambahan ekstrak beras hitam mengubah karakteristik kefir yang dibuat dari susu sapi Perbedaan penambahan ekstrak beras hitam memberikan pengaruh nyata terhadap sifat fisik (pH dan warna). Secara fisik kefir beras hitam memiliki warna dan viskositas yang relatif sama. Uji sensoris memiliki rasa, tekstur, warna, aroma dan tingkat kesukaan yang berbeda.