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All Journal Indonesian Food Science and TechnologyJournal Agrinimal Jurnal Ilmu Ternak dan Tanaman Jurnal Teknologi Hasil Peternakan Madani: Multidisciplinary Scientific Journal
Utama, Dicky Tri
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Pengaruh Penambahan Pasta Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) pada Es Krim Sinbiotik terhadap Jumlah Bakteri Asam Laktat, pH, dan Overrun Sahbani, Lathifah Nur; Putranto, Wendry Setiyadi; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.45515

Abstract

Synbiotic ice cream is a functional food that consisting of probiotics and prebiotics. The addition of purple sweet potato paste can be utilized as a natural prebiotic source in making synbiotic ice cream. The aim of this research was to determine the effect of the addition of purple sweet potato paste in synbiotic ice cream on the number of lactic acid bacteria, pH, and overrun. This research was conducted experimentally using a completely randomized design with 4 concentration levels of purple sweet potato paste (0%, 5%, 10%, and 15%) and was repeated 5 times. The observed variables included the number of lactic acid bacteria, pH and overrun. The data obtained were analyzed using the one-way analysis of variance and Duncan’s multiple range test if the treatment showed a significant effect on the variables. The results showed that the addition of purple sweet potato paste had a significant effect (P<0.05) on the number of lactic acid bacteria and pH, but had no significant effect on the overrun. The addition of 10% purple sweet potato paste is preferred with a lactic acid bacteria count of 1.98 x 108CFU/mL, pH value of 4.77 and overrun of 14.23%.
Pengaruh Penambahan Jenis Tepung Yang Berbeda Pada Burger Sapi Terhadap Sifat Fisik, Kimia Dan Organoleptik Suryaningsih, Lilis; Gumilar, Jajang; Putranto, Wendry Setiyadi; Pratama, Andry; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.54000

Abstract

Beef Buger is processed chopped meat made in a flat round shape, cooked by steaming. In the process, making beef burgers uses filler and seasonings to add flavor. Using different types of flour as filler can affect the beef burger produced. This research aims to compare different types of flour in beef burgers regarding their physical, chemical and organoleptic properties. This research was carried out using an experimental method using a Completely Randomized Design (CRD) consisting of 3 treatments consisting of T1 = Mocaf Flour, T2 = Tapioca Flour and T3 = Cornstarch with 6 replications, so that 18 experimental units were obtained. The data was processed using test of variance and Duncan's advanced test, while the organoleptic test data was processed using the Kruskal-Wallis and Mann-Whitney advanced tests. The results showed that the use of 10% different types of flour in beef burgers showed significantly different results in all treatments (P<0.05) except for tenderness, and the organoleptic assessment using the best flour as a filler for beef burgers was mocaf flour.
Karakteristik Mikrobiologi (Total Bakteri, Total Yeast) dan pH Produk Susu Kurma Selama Penyimpanan Suhu Rendah (4-6°C) Adine, Ailsa Aqilah; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.46258

Abstract

Micro, Small, and Medium Enterprises (MSMEs) make the product date milk to increase milk consumption. However, the maximum storage period of the date milk product cannot be known. This study aimed to determine the effect of storage time for date milk products on microbiological characteristics (total bacteria, total yeast) and pH at low temperatures (4-6℃). This research was conducted using an experimental method using a completely randomized design (CRD) with 4 treatments based on storage time consisting of the 5th day of storage, 10th day of storage, 15th day of storage and 20th day of storage. The research data were analyzed using variance followed by an orthogonal polynomial test. The results showed that the storage time of the product dates milk at low temperature (4-6℃) for 20 days showed a different total bacteria by following the cubic regression pattern in the equation y = 0.165x3 - 1.525x2 + 4.328x + 2.524; different yeast totals with a cubic regression pattern in the equation y = 0.1826x3 - 1.6219x2 + 4.7425x + 1.6895; and a different pH by following the cubic regression pattern in the equation y = -0.044x3 + 0.368x2 - 1.0303x + 7.376. The maximum product storage time up to the 5th day of storage at low temperatures (4-6℃).
Kualitas Mikroba Produk Olahan Daging yang Dijual Secara Daring Dari UMKM di Kota Bandung Maulidina, Rizka; Marlina, Eulis Tanti; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.47313

Abstract

Culinary is one of the choices of business fields that are in great demand by Micro, Small and Medium Enterprises (MSMEs) entrepreneurs in starting their business. E-commerce can be used by MSME entrepreneurs to distribute products to consumers in the digital transformation phase. The study was conducted to examine the microbiological quality of processed meat products sold online from the city of Bandung and sent throughout Indonesia. The research method used is descriptive with a non-experimental quantitative approach to describe the results of total bacterial analysis using the Total Plate Count (TPC) method and total coliform analysis using the Most Probable Number MPN) method. The sampling technique uses purposive sampling on Shopee and Tokopedia online sales media based on regular delivery methods. Samples of processed meat products in the form of meatballs and nuggets. The research data were analyzed using descriptive statistics which are mean, standard deviation and coefficient of variation. The results showed an average total number of bacteria in processed meat products in the form of meatballs as much as 2.10 x 10 10 CFU g and nuggets as much as 4.29 x 10⁷ CFU/g. The total number of meatball coliforms is 43 to >1100 MPN/g while nuggets are 1100 to >1100 MPN/g. The results obtained from this study showed that the total bacteria and coliforms in processed meat products exceeded the threshold specified in SNI 7388:2009, which are 10 5 cfu/g for total bacteria and 10 MPN/g for total coliform
PENGARUH IMBANGAN SUSU UHT DAN JUS KURMA TERHADAP JUMLAH BAKTERI, TOTAL YEAST DAN AKTIVITAS ANTIOKSIDAN PADA PRODUK SUSU KURMA Rizkika, Meisha Ayudia Rahma; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.46412

Abstract

Ultra High Temperature (UHT) milk or packaged milk is milk that is processed through heating that exceeds the pasteurization process, which refers to a certain combination of time and temperature to obtain a sterile commercial product. The addition of date juice to date milk products will cause changes both physically, chemically, and microbiologically. This study aims to determine the best concentration of date palm juice on date milk products with the lowest number of bacteria and total yeast and the highest antioxidant activity. This research was conducted in January 2023 at the Laboratory of Animal Product Processing Technology, Padjadjaran University, Sumedang. The study was conducted experimentally with a completely randomized design (CRD) using 3 treatments and 6 replications with the percentage of date juices consisting of P1 (10%), P2 (20%) and P3 (30%). The research data were analyzed using analysis of variance and Duncan's multiple range test for the parameters of the number of bacteria, total yeast and antioxidant activity. The results showed that the addition of 30% date palm juice had the best effect on the number of bacteria and total yeast, and antioxidant activity. The best addition of date palm juice is at a concentration of 10% with total bacteria 4,54× 10 4 total yeast 3,25× 10 5 dan antioxidant activity 242,63 ppm.
Analisis Kandungan Boraks dan Formalin pada Produk Olahan Daging yang dijual oleh UMKM di Kota Bandung Alifia, Nabila Nissa; Marlina, Eulis Tanti; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.46403

Abstract

Beef meatballs and chicken nuggets are popular processed meat products that are in great demand. Currently, many micro, small, and medium enterprises (MSME) produce beef meatballs and chicken nuggets and then sell them through online e-commerce. Bandung City is one of the cities with 121,530 (26.17%) out of 464,346 MSMEs in food sector. This study aims to evaluate the food safety of beef meatballs and chicken nuggets produced by MSMEs in Bandung City with online sales to various cities in Indonesia. The content of sodium borate (borax) and formaldehyde, which in many cases are added to replace legal food additives to beef meatballs and chicken nuggets. The research was conducted descriptively with qualitative and quantitative methods. The number of samples was 20 products (14 beef meatball products and 6 chicken nugget products) from 20 different MSMEs in Bandung City. The turmeric paper method was used for detecting borax qualitatively, while the KMnO4 reagent method was used for detecting formaldehyde. Positive results were quantitatively tested using spectro-photometer. The results showed that no samples contained borax, but 7 samples (35%) contained formaldehyde, which ranged from 4.16-12.44 ppm. The level of formaldehyde in beef meatballs sold by several MSMEs in Bandung City has violated the rules set in Indonesia.
Pengaruh Konsentrasi Kombinasi Lactococcus Lactis Dengan Saccharomyces Cerevisiae Dan Lama Waktu Fermentasi Terhadap Kadar Karbohidrat Dan Kadar Abu Tepung Telur Itik Kartika, Intan; Pratama, Andry; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.49728

Abstract

Duck egg flour is one of the products processed from whole eggs through the drying process. The process of making egg flour can affect the quality of the flour produced. One way to maintain the quality of egg flour is by fermenting it before drying. The purpose of egg fermentation using Lactococcus lactis and Saccharomyces cerevisiae is to avoid browning caused by Maillard reactions and improve the quality of duck egg flour. This study aims to determine the effect of the concentration level of L. lactis and fermentation time on the carbohydrate content and ash content of duck egg flour. The research was conducted experimentally using a Complete Randomized Design Nested Pattern with fermentation times of 12 and 24 hours within L. lactis concentrations of 4%, 6%, and 8% with 24 replications. The research data obtained was analyzed using Analysis of Variance. The results showed that duck egg flour fermented in a 6% (b/v) L. lactis concentration for 12 hours produced 0.065% carbohydrate content and 4.52% ash content
Pengaruh Imbangan Susu UHT dan Jus Kurma terhadap Karakteristik Kimia (pH dan Kadar Serat) dan Karakteristik Organoleptik Produk Susu Kurma Athar, Rahma Safira; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.46369

Abstract

UHT milk is a processed milk product that has a lot of nutritional content in it and is a product that is widely consumed by the public. UHT milk is more beneficial when combined with dates because dates contain various kinds of nutrients that UHT milk does not have. This study aims to find out what percentage of date palm juice concentration will produce the best pH value, fiber content and preference value. This research was conducted experimentally with a completely randomized design (CRD) using 3 treatments and 6 replications with the percentage of date juice consisting of P1 (10%), P2 (20%) and P3 (30%). The research data were analyzed using analysis of variance and Duncan's multiple range test for pH and fiber content parameters, while the Kruskal Wallis test and Mann Whitney test were used for preference parameters. The results showed that the addition of date palm juice affected the pH value and fiber content. The addition of date juice also affects preferences, namely taste, but does not affect color, aroma, texture and overall. The addition of 30% of date juice is preferably acceptable to consumers and in terms of a pH value of 6.65 and a fiber content of 5.62% has the best results.
Quality and Oxidative Stability of Tallow Extracted by Dry- and Wet-Rendering Amaryllis, Anggia Risty; Aflah, Almira Tsania; Vera, Nur; Erwanto, Yuny; Utama, Dicky Tri; Abidin, Mohammad Zainal
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.32528

Abstract

The oxidative stability of oil or fats is an essential parameter to determine the quality of products. Commonly, tallow is extracted by dry- and wet-rendering, both methods depend upon the water requirement. The study aims to examine the quality and oxidative stability of tallow from both methods, along with different temperatures (25°C and 4°C) and storage times. Tallow was analyzed for quality changes such as acid value (AV), peroxide value (PV), thiobarbituric acid (TBA), fatty acid profile, and differential scanning calorimetry (DSC) to indicate oxidative stability. According to research, acid value (AV) and thiobarbituric acid (TBA) were considered acceptable during storage for 180 days, as per the Codex Standard and FAO/WHO for Named Animal Fats CODEX STAN 211–1999 for edible fats and oils. However, peroxide oxide value (PV) did not meet the acceptable limit for dry- and wet-rendering and storage time of 180 days at 25°C, with values of 17.3 and 16.9 meq O2/kg, respectively. This indicates that fat oxidation increases during storage (p<0.05), while temperature and rendering methods do not significantly impact fat hydrolysis inhibition for 180 days (p>0.05). Even at 4°C, both temperatures failed to preserve tallow quality, as confirmed by fatty acid profiles and differential scanning calorimetry. The result indicates that neither method nor temperature can prevent the inhibition of fat hydrolysis from natural oxidation for a longer storage time of 180 days.
Pengaruh Penambahan Pati Kacang Hijau pada Pembuatan Processed Cheese dengan Koagulan Ekstrak Buah Mengkudu Terhadap Rendemen, Intensitas Warna, dan Firmness Yuliastri, Desi; Putranto, Wendry Setiyadi; Utama, Dicky Tri
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 2 (2025): March
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14886533

Abstract

Cheese is a food produced through the process of coagulation and separation of curd and whey. Processed cheese has become a favorite of many people due to its unique and practical characteristics. The complex process of cheese making involves the use of rennet enzyme as one of the key components. Noni contains a significant amount of protease enzyme that can be used as a substitute for rennet. This study aimed to determine the effect of mung bean starch addition on yield, color, and firmness of processed cheese coagulated with noni fruit juice. This study used a Completely Randomized Design with four treatments of mung bean starch concentration (P0=0%, P1=2,5%, P2=5%, P3=7,5%) and five replication. Analysis of variance was carried out after the data was obtained and continued with Duncan's Multiple Range test. The results showed that the addition of mung bean starch did not give a significant effect on color, but gave a significant effect on yield and firmness. The use of 7,5% mung bean starch concentration produced the best processed cheese with a yield of 70,16%, color including L* of 58,03, a* of -0,22, b* of 18,48, and firmness of 67,73N.
Co-Authors Adine, Ailsa Aqilah Aflah, Almira Tsania Alifia, Nabila Nissa Amaryllis, Anggia Risty Andry Pratama, Andry Athar, Rahma Safira Eka Wulandari Eulis Tanti Marlina Jajang Gumilar Kartika, Intan Lilis Suryaningsih Maulidina, Rizka Mohammad Zainal Abidin Putri, Teya Prasetyo Rahman, Ali Rizkika, Meisha Ayudia Rahma Sahbani, Lathifah Nur Vera, Nur Wendry Setiyadi Putranto Yuli Astuti Hidayati Yuliastri, Desi Yuny Erwanto