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The Quality of Bali Beef from East Nusa Tenggara during Distribution Process from Slaughterhouse to Consumers A. Martiana; I. I. Arief; H. Nuraini; E. Taufik
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 8 No. 1 (2020): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.8.1.8-14

The aims of this study were to analyze the physicochemical quality and microbiological condition of Bali beef during distribution process from slaughterhouse to consumers. The study used six heads of Bali cattle from East Nusa Tenggara which were transported by Camara Nusantara cattle ship from East Nusa Tenggara (Kupang) to Tanjung Priok then they were slaughtered at Jatimulya slaughterhouse. Samples were taken from three points distribution: 1) at slaughterhouse, 2) at market, 3) at consumers’ freezer (beef after 3 days at consumers’ freezer). Observation on pH, water holding capacity, cooking loss and tenderness was done to measure the physicochemical quality of Bali beef. In terms of microbiology quantitative analysis of total plate count Escherichia coli, Staphylococcus aureus, and Salmonella sp were done on Bali beef. All data were analyzed statistically using two-way analysis of variance (ANOVA). The results showed that Bali beef during distribution had normal pH value ranges between 5.43 - 5.57, water holding capacity ranges between 37.1%-38.9%, tenderness ranges between 6.02-8.35 and cooking loss range between 40.26% - 49.72%. Total plate count showed that the number of Escherichia coli, Staphylococcus aureus, and Salmonella sp. contaminated the Bali beef exceeds Indonesia national standard (3932:2008). However, the physicochemical quality of the beef was in the normal range. The characteristics of Bali beef at three points above mentioned are normal pH, stable water holding capacity, high level of tenderness, and low level of cooking loss.

Penggunaan Bakteriosin yang Diproduksi oleh Lactobacillus plantarum sebagai Pengawet Alami untuk Daging Ayam yang Disimpan di Suhu Ruang Y. Nurraifah; I. I. Arief; N. Ulupi
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.1.7-14

Bacteriocins is a natural preservative (bio-preservatives) that can safely be used for food. Bacteriocinscan be produced by a group of Lactic Acid Bacteria (LAB). Several strains of lactic acid bacteria (LAB)is bactericidal against gram positive and gram negative bacteria. The purpose of this study was toanalyze the bacteriocins produced by Lactobacillus plantarum in chicken meat and determine the levelof the last and long-term. Factors that are seen in this study is the levels of bacteriocins and also theduration of storage of chicken meat. The levels of bacteriocins is 0% and 10% by way of spraying inchicken meat and duration of storage are at 0, 5, 10, 15, 20, and 25 hours at room temperature. Thisstudy used a factorial completely randomized design with three replications. Plantaricin concentrationagainst pH and aw values were significantly different (P<0.05). The test result of storage duration againstwater content were significantly different (P<0.05). Treatment of plantarisin IIA-1A5 10% to maintainthe condition of chicken meat was better than treatment without the adding plantarisin.

Persepsi dan Perilaku Konsumen Bisnis terhadap Daging Sapi Beku, Studi Kasus: DKI Jakarta, Indonesia A. Apriantini; I. I. Arief; L. Cyrilla ENSD; S. Riyanto; R. Adiyoga
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 1 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.1.20-29

The perception and purchase behavior to frozen beef from 90 Business consumers in Jakarta,Indonesia were evaluated. Respondents were interviewed face-to-face by a structured questionnaire.The questionnaire was divided into three parts, first part about characteristic of respondents, secondpart about purchasing behavior, and the last part about respondents’ perceptions toward frozen beef.Moreover, the relationship between perceptions and consumer characteristics of frozen beef wasanalyzed. Business consumers in the DKI Jakarta had a good perception of frozen beef. The aspectof product quality had the lowest score and price aspect had the highest score. Business scale had asignificant relationship with consumer perceptions (P<0.05). This result showed that the larger of thebusiness scale cause the better perception of business consumers towards frozen beef. The amount ofbeef consumption per month had a significant relationship (P<0.05) and in line with the level of businessconsumers’ perceptions of frozen beef. This result showed a significant relationship between the levelof consumer perception and the amount of beef consumption per month. the high beef consumptioncause the better the consumer’s perception of frozen beef. The increasing consumption indicates that therespondents had a good perception.

Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr) A. Apriantini; D. Afriadi; N. Febriyani; I. I. Arief
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 2 (2021): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.9.2.79-88

Durian seeds are waste products from durian fruit that have not been utilized properly. Durian seedflour contain high starch as well as tapioca flour, therefore, durian seed flour can be combined withtapioca flour as a filler for sausage dough, in order to reduce production costs of sausage products. Theaim of this study was to analyze the physicochemical, microbiological and organoleptic properties of beefsausage with the addition of 0%, 25% and 50% durian seed flour from a maximum 30% of the flour usedin making sausages. The results of physical characteristics showed that the addition of durian seed flourhad a significant effect (P <0.05) on the cohesiveness of sausages and had no significant effect (P>0.05) onother physical characteristics of sausages. The microbiological assay showed that durian seed flour didnot affect the total plate count (TPC) of beef sausages. However, the total plate count of the sausages withthe addition of 25% durian seed flour still met the SNI (Indonesian National Standard) for sausages,instead of sausages with 50% durian seed flour addition. The results of chemical analysis showed that theaddition of durian seed flour had no affect on moisture content, ash content, fat content, protein content,and carbohydrate content of the sausages. The hedonic test values on the parameters of aroma, color,texture and general appearance also showed no significant effect (P> 0.05), except for taste parameters.The hedonic quality test value also showed that the addition of durian seed flour had no different effect(P> 0.05) on the parameters of aroma, color, texture, and general appearance, but had different effect (P<0.05) on the sausage taste. The addition of durian seed flour produced a distinctive taste which coverthe flavor of sausage.

Formulasi Whey Fermentasi dengan Penambahan Buah Merah (Pandanus conoideus Lam) sebagai Tabir Surya M. Ranggawati; I. I. Arief; Z. Wulandari
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 1 (2022): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.10.1.28-33

Whey produced from cheese processing can be used as non-food products such as sunscreen by fermenting using Streptococcus thermophilus and Lactobacillus bulgaricus. Adding active ingredients such as red fruit oil which contains carotenoids can increase the effectiveness of sunscreen. This study aims to determine the formulation of fermented whey and red fruit oil usage in sunscreen. The study began with the production of fermented whey and sunscreen formulations with ratios of 0, 1:1, 1:2, and 2:1 (fermented whey: red fruit oil). Furthermore, observe the organoleptic, antioxidant, SPF, pH, and homogeneity value. Adding fermented whey and red fruit oil showed no significant effect (P>0.05) onthe organoleptic test of aroma, but significantly (P<0.05) on color and texture. The antioxidant activity value test showed significantly different results (P<0.05) with IC50 values classified as moderate to high.Determination of the SPF value of sunscreen showed significantly different results (P<0.05), but this value was classified as low protection. Although there was no significant effect on pH testing (P>0.05), the pH of sunscreen cream indicated that it was suitable for topical application. All samples showed homogeneous results and there were no coarse particles or separation between the oil and water phases. The best sunscreen formulation is 1:1 cream with the highest SPF value of 6.86 and strong antioxidant activity with an IC50 value of 56.15 g/mL. Fermented whey and red fruit oil usage as active ingredients are more effective in increasing the protection of the cream against UV rays and free radicals.

Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.) H. A. Jonathan; I. N. Fitriawati; I. I. Arief; M. S. Soenarno; R. H. Mulyono
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 1 (2022): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.10.1.34-41

Yogurt can be made from homogenized milk, low-fat milk or skimmed milk with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in environments with high acidity, so probiotics needed. One of the fruits that can be used in the process of making yogurt is red fruit (Pandanus Conoideus L). The purpose of this study was to analyze the physical and organoleptic properties of probiotic yogurt given the addition of red fruit. The observed physical characteristics consist of pH, viscosity, total acid concentration and water activity (aw) and organoleptic arachnids observed consisting of color, flavour, aroma and consistency. This research was using a complete randomized design (RAL). The results showed that the addition of red fruit has a real effect (P<0.05) on pH, viscosity and total acid titrated and organoleptic test shows the addition of red fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic quality tests, then in hedonic tests affect aroma and flavour. Based on the results of yogurt testing with the addition of 2.5% this is the closest to control and acceptable to Indonesian National Standards (SNI).

Identifikasi Komposisi Proksimat Telur Ayam Ras Fermentasi Menggunakan Lactobacillus plantarum dengan Waktu Inkubasi yang Berbeda A. Mangalisu; A. K. Armayanti; I. I. Arief; Z. Wulandari
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 1 (2022): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.10.1.47-50

Eggs that have a balanced amino acid content can fullfill protein that needs in humans, However, eggs have a low shelf life so they were easily damaged. Fermentation technology on foodstuffs by using microbes has been widely carried out, among others using Lactobacillus bacteria. The type of Lactobacillus bacteria commonly used in egg fermentation is Lactobacillus plantarum. This study was conducted experimentally by using a completely randomized design (CRD) with 3 treatments and 3 replications each. The treatment was carried out by fermentation with an incubation temperature of 37 oC with different incubation times of 0, 48, and 96 hours with research parameters water content, crude fat, crude fiber, BETN and ash content. The results showed that different incubation time treatments on fermented chicken eggs had a significant effect (P<0.05) on water content, crude fat, crude fiber, BETN and ash content. The nutritional composition of fermented eggs by using L. plantarum could be seen from the decrease in water content, crude fiber and BETN and an increase in crude fat and ash content with increasing incubation time. The value of water content, crude fat, crude fiber, BETN and optimum ash content at an incubation temperature of 37 oC for 96 hours of incubation time.

Review: Tepung Telur Ayam: Nilai Gizi, Sifat Fungsional dan Manfaat Z. Wulandari; I. I. Arief
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 2 (2022): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.10.2.62-68

Eggs are an almost perfect source of animal protein. Commercial chicken eggs are a perfect food that contains nutrients such as protein (12.8 %) and fat (11.8 %). In 100 grams of whole eggs also contain vitamin A of 327.0 IU and minerals of 256.0 mg. Eggs contain high-quality protein because they have a complete composition of essential amino acids and have a high biological value, which is 100 %. The high content of water, fat and protein in eggs make this food as a good medium for bacterial growth so that their shelf life is quite short. Drying eggs into powder offers many advantages, including ease of storage, distribution, protection against microbial growth (low water activity), reduced weight per volume of whole eggs, longer shelf life. The use of egg powder as an additive to other food products is easier than using fresh eggs. The purpose of this review is to study the nutritional characteristics, functional properties and benefits of egg flour. The nutritional value and functional properties of egg powder, egg white powder and egg yolk powder can still provide maximum results both for raw material products or as food additives. The use of egg powder will facilitate industry, especially medium and large scale industries in handling, packaging, storage and processing compared to use with fresh eggs.

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