The interaction between the addition of soybean oil and phycocyanin extract on the protein, fat, and solid non-fat content of pasteurized milk after a one-week storage period is highly important to investigate. Soybean oil is used to improve the quality of pasteurized milk, particularly its chemical quality, consisting of fat, protein, and Solid Non-Fat (SNF). Phycocyanin extract provides a source of protein, whereas soybean oil contains healthy fatty acids. Before the fresh milk is pasteurized, soybean oil and phycocyanin are added. The LTLT (Low Temperature Long Time) technique was used to pasteurize the milk at 63 °C for 30 minutes. After the pasteurization procedure was completed, the milk samples were refrigerated for one week at a temperature of 4 °C. Following the storage period, the chemical composition of pasteurized milk is examined. With the addition of soybean oil and phycocyanin extract, the protein content of milk rose, as shown by the findings. The sample T1 with a concentration of 0.45% soybean oil and 0.50% phycocyanin extract had the greatest amount of protein (3.58). The sample T2 with 0.45% soybean oil concentration and phycocyanin extract (1%) had the greatest fat content (6.4%). Adding soybean oil and phycocyanin extract enhanced the total SNF concentration. On the basis of the study conducted, it can be concluded that the addition of soybean oil and phycocyanin extract to pasteurized milk has an influence and interaction on the milk's protein, fat, and SNF content. The addition of soybean oil and phycocyanin extract to pasteurized milk held for one week may boost protein, fat, and SNF concentrations.

This study used the AUDI’s technology application with repair rations, aimed at increasing the productivity of Arab’s hens in the 2 nd phase. The repair ration is focused on the addition of calcium minerals. AUDI technology is a combination of water filtering technology with extract beluntas (Pluchea indica L.). The research used seventy two Arab’s hen with homogenous body weight. The study used a completely randomized design with 3 treatments, 6 replications, each replication consisting of 3 chickens. The research was conducted in 6 weeks of treatment. The parameters measured in this study were ration consumption, calcium consumption, hen day production (HDP), eggshell weight, and thickness. The results showed that the use of AUDI technology on rations significantly improved (p <0.05) affected ration consumption, calcium consumption, and increased hen day production (HDP), but did not affect weight, and thickness of an eggshell. Feed intake and calcium consumption significantly influenced by differences in calcium and crude protein in the rations. Based on these results, it was found that the use of AUDI technology was able to shorten the clutch cycle in laying hens so that production still reached 60-70% equivalent with phase I. Weight and thickness of eggshells were not affected by the use of AUDI technology and improved rations because the hens used as subject had reached peak production.

The purpose of this study was to determine the further effect of soybean oil and phycocyanin extract against the quality of macronutrient (fat, protein, lactose) and also Solid Non-Fat (SNF) in cow’s milk. Two different substances, i.e., soybean oil and different amount of phycocyanin extract was added into the milk. The result showed the increase of protein content gradually from 3.49 ± 0.230 to 3.88 ± 0.010 when phycocyanin was added. The inverse with the decreased fat content from the control sample, but after the addition of phycocyanin extract, it was increased gradually 6.15 ± 0.210 to 6.35 ± 0.21. SNF has increased from 10.61 ± 0.014 to 10.87 ± 0.007, while the decreasing level of lactose has been shown from 5.74  ± 0.021 to 5.62  ± 0.028 due to addition of phycocyanin. In conclusion,  the addition of phycocyanin extract can increase the protein and SNF content of milk. This phycocyanin extract also acts as an antioxidant agent so that it can reduce the oxidation process, which might be caused by the addition of soybean oil. Soybean oil might be used as a food additive to improve the fat content of milk but must be accompanied by an antioxidant agent to prevent the oxidation process.

Thermization is a preheating procedure in which milk is heated at low temperatures for a brief time prior to further processing. It is often used in the dairy processing industry to make a variety of products, including pasteurized milk, milk powder, and cheese. Eliminating psychrophilic bacteria, avoiding milk spoiling, and halting the changes generated by lipase and protease enzymes are the objectives of this method. Despite the fact that thermization enhances the shelf life of milk, it may also result in sensory changes and the germination of B. cereus spores. The goal of the thermization method is to prepare milk for the upcoming processing stage, and the temperature and length of the process might vary. Thermization does not affect the flavor of milk or dairy products such as yogurt, but it may enhance the quality of cheese by decreasing the occurrence of stale and rancid flavors. The process may be carried out in a plate heat exchanger or as a pre-pasteurization treatment for raw milk to protect milk quality during lengthy storage in insulated silos.