Article Per Year (5 Year)
p-Index From 2021 - 2026
1.873
P-Index
This Author published in this journals
All Journal Indonesian Food Science and TechnologyJournal Agrinimal Jurnal Ilmu Ternak dan Tanaman Jurnal Teknologi Hasil Peternakan Madani: Multidisciplinary Scientific Journal
Utama, Dicky Tri
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
KUALITAS FISIK DENDENG KAMBING YANG DITAMBAHKAN TEPUNG MAGGOT BLACK SOLDIER FLY DENGAN KONSENTRASI BERBEDA Putri, Teya Prasetyo; Utama, Dicky Tri; Hidayati, Yuli Astuti; Marlina, Eulis Tanti
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 13 No 2 (2025): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2025.13.2.78-87

Abstract

Daging kambing dapat diolah menjadi dendeng untuk memberikan variasi pada dendeng yang dijual di pasaran. Dendeng juga ditambahkan dengan tepung maggot black soldier fly (BSF) sebagai pendekatan dalam mengenalkan serangga sebagai sumber protein berkelanjutan di masa depan. Maggot BSF memiliki kemampuan untuk mematikan bakteri patogen dan virus dari pakan yang dikonsumsi sehingga cenderung lebih aman dari serangga lain, serta kaya akan kitin dan peptida antimikroba yang bagus untuk kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung maggot BSF terhadap kualitas fisik dendeng giling daging kambing yang meliputi rendemen, pH, keempukan, dan warna. Metode penelitian yang digunakan adalah rancangan acak lengkap yang terdiri dari 4 perlakuan (0%, 5%, 10%, 15%) dengan 5 kali pengulangan. Data dianalisis menggunakan analisis sidik ragam dan dilanjutkan dengan Duncan’s Multiple Range Test. Hasilnya, penambahan tepung maggot BSF tidak berpengaruh signifikan terhadap rendemen dan keempukan, tetapi berpengaruh signifikan terhadap pH dan warna. Perlakuan terbaik terdapat pada penambahan sebanyak 5% dengan karakteristik dendeng yang dihasilkan yaitu rendemen sebanyak 85,17 %, pH 5,92, keempukan 20,90 N, L* (kecerahan) 38,86, a* (kemerahan) 4,42, b* (kekuningan) 15,02, chromaticity 15,66, dan hue angle 1,28°. ABSTRACT Goat meat can be processed into jerky to provide variation to the jerky sold in the market. Jerky is also added with black soldier fly (BSF) maggot flour as an approach to introducing insects as a sustainable protein source in the future. BSF maggots have the ability to kill pathogenic bacteria and viruses from the feed consumed, so that they tend to be safer than other insects, and are rich in chitin and antimicrobial peptides, which are good for health. This study aims to determine the effect of adding BSF maggot flour on the physical quality of ground goat meat jerky, including yield, pH, tenderness, and color. The research method used was a completely randomized design consisting of 4 treatments (0%, 5%, 10%, 15%) with 5 repetitions. Data were analyzed using analysis of variance and continued with Duncan's Multiple Range Test. The results showed that the addition of BSF maggot flour did not have a significant effect on yield and tenderness, but had a significant effect on pH and color. The best treatment was found in the addition of 5% with the characteristics of the resulting jerky, namely a yield of 85.17%, pH 5.92, tenderness 20.90 N, L* (brightness) 38.86, a* (redness) 4.42, b* (yellowness) 15.02, chromaticity 15.66, and hue angle 1.28°.
Pengaruh Penambahan Tepung Maggot Black Soldier Fly Dengan Konsentrasi Berbeda Terhadap Sifat Fisik Dendeng Daging Ayam Rahman, Ali; Utama, Dicky Tri; Hidayati, Yuli Astuti; Marlina, Eulis Tanti
Jurnal Teknologi Hasil Peternakan Vol 6, No 2 (2025): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i2.62315

Abstract

Dendeng is a type of processed meat that combinescuring and drying processes. Dendeng has potential in efforts todiversify food products, one of which is by adding Black SoldierFly (BSF) maggot meal. BSF maggot meal is a sustainable source ofprotein that has the potential to meet future protein needs. Thisstudy aimed to determine the effect and best addition level of BSFmaggot meal on yield, pH, tenderness, and color of chickendendeng. The study was conducted experimentally using acompletely randomized design. There were four levels of addition,0%, 5%, 10%, and 15% with five replications. The data is processedusing analysis of variance and if the results have a significant effect,it is continued with the Duncan distance test. The results showedthat the addition of BSF maggot meal had a significant effect on pHand color (P<0.05) without affecting the yield and tenderness ofchicken jerky (P>0.05). The addition of 5% BSF maggot mealresulted in good physical quality of chicken dendeng with atenderness value of 13.96 N, yield of 83.55%, pH of 5.85, and color(L* 43.08; a* 4.25; b* 18.61; C* 19.09; and h° 1.34).
Co-Authors Adine, Ailsa Aqilah Aflah, Almira Tsania Alifia, Nabila Nissa Amaryllis, Anggia Risty Andry Pratama, Andry Athar, Rahma Safira Baehaqi 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