Garuda - Garba Rujukan Digital

Physicochemical, Microbiological, and Organoleptic Characteristics of IPB D1 Braised (Ungkep) Chicken at Different Storage Temperature and Different Storage Time D. Nafisah; Z. Wulandari; A. Apriantini; C. Sumantri
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 12 No. 1 (2024): 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.12.1.1-7

Braised (Ungkep) chicken is one of the varieties of processed IPB D1 chicken that can be produced to increase consumer acceptance. The aim of this research was to analyze the physicochemical, microbiological and organoleptic characteristics of IPB-D1 braised chicken at refrigerator and freezertemperatures with storage times of 0, 7, and 14 days. A factorial completely randomized design was used in this study. The pH value and Total Plate Count (TPC) were significantly influenced by storage time (P<0.05). The storage temperature factor and the interaction between temperature and storage time did not have a significant effect on all variables. The TPC value up to the 14th day was still below the maximum limit, therefore it was still safe to consume.

Knowledge, Perception, and Behavior of Business Consumers towards Meltique Meat in the City and District of Bogor A. Apriantini; R. Maulidawafi; W. Humayrah; N. C. Dainy; E. L. Aditia
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 12 No. 3 (2024): 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.12.3.130-143

Meltique meat is a type of meat that undergoes a special process that involves injecting fat into the muscle fibers of the meat. Business consumers use Meltique meat as an alternative to Wagyu meat because it is affordable but has similar characteristics to Wagyu meat. This study aims to analyze the relationship of meat knowledge and perception to business consumer behavior in the Bogor area. This study used 60 samples of food business consumers hotels, restaurants, catering, supermarkets, traditional markets, and meat suppliers in the Bogor area. The questionnaire results were analyzed using the Spearman rank correlation test to determine the relationship between knowledge and perceptions of business consumer behavior. The results showed that there was a strong unidirectional relationship between knowledge and perception of meltique meat on business consumer behavior in the Bogor area with rs=0.509 and rs=0.531. The significance value of P <0.05 indicates that consumer knowledge and perceptions have areal influence on business consumer purchasing behavior of meltique meat.

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.

Pengaruh Ekstrak Propolis sebagai Edible Coating terhadap Karakteristik Kimia dan Aktifitas Antioksidan Daging Sapi pada Penyimpanan Suhu Ruang Andre; A. Apriantini; C. Budiman
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.9.2.72-78

This aim of this study is to determine the effect of using propolis extract as edible coating for beefon chemical characteristics consisting of moisture content, malondialdehyde value and antioxidantactivity at room temperature storage. This research used randomized design with 4 treatments and 3replications. The treatment applied in this study was immersing the meat in propolis extract with differentconcentrations, that are 0.5%, 1.0%, and 1.5% propolis coating. Coating meat with the addition ofpropolis extract was able to have a significant effect at a concentration of 0.5% on water content and theantioxidant activity of coating meat (P <0.05). The addition of propolis extract at various concentrationscan maintain the quality of beef by reducing rancidity during storage. The increasing concentration ofpropolis extract caused the decreasing of MDA value.

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.

Penerapan GMP dan SSOP dalam Proses Produksi Rendang Daging di Produsen Rendang Istana Rendang Jambak V. Indriani; A. Apriantini; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 3 (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.9.3.127-137

Rendang is a Minangkabau typical food made from meat cooked with coconut milk and additional spices for 4-6 hours using a wood stove and a semi-closed place, where the rendang is made potentially contaminated with contamination during production. This study aims to evaluate the application of the basic requirements of food safety standards, namely GMP and SSOP during the production process at the rendang producer, Istana Rendang Jambak. Data were taken based on observations and interviews of workers and owners. The assessment of conformity with the application of GMP in rendang producers, Istana Rendang Jambak, obtained a score of 34.17%-85.00%, with a deviation value of 213 from the overall value of 468. The assessment of conformity with the application of SSOP obtained a value of 0.00%-68.75%, with a deviation value of 79 from the overall value of 120. Rendang Palace Jambak is sufficient to meet the principles of GMP, but does not meet FDA requirements regarding SSOP.

Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang A. Apriantini; S. Adinata; Y. C. Endrawati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 9 No. 3 (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.9.3.151-157

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

Analisis Perilaku Konsumen Usia Muda di Kota Bogor dalam Mengonsumsi Susu dan Produk Olahannya di Masa Pandemi Covid 19 N. H. Rachmani; A. Apriantini; L. Cyrilla E. N. S. D
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.10.1.15-20

During the COVID-19 pandemic, people are started to consume foods that are highly nutritious to increased their immunity, one of them is by consuming milk and its processed products like kefir, yogurt. Milk is one of the foods favored by the community because it is rich in health benefits. The demand for this product is also increased every year. Consumer behavior was always changing along with consumer needs that follow the conditions and developments of the times. Consumers will choose products with good quality and ful fill what their needs, as well as dairy products. This study aims to analyze consumer decisions in consuming milk and its processed products in the Bogor city area during the covid 19 pandemic. The research was carried out with the stages of determining respondents, identify factors that influence consumer behavior, collecting and analyzing data. Respondents are people who live in Bogor City with an age range of 20 to 30 years purposively as many as 108 respondents. Data processing and analysis was carried out using the Spearman rank correlation test to determine the relationship between knowledge and situational variables on the decision to consume milk and its processed products. The results showed that the level of knowledge and situational had a significant and direct relationship with consumer decisions (P<0.01). This shows that the higher level of consumer knowledge of products with supportive conditions, the consumer’s decision to consume milk and its processed products is also getting stronger.

Hubungan Tingkat Konsumsi Madu dengan Pengetahuan Gizi, Status Gizi, dan Kebugaran Remaja di Kota Bogor A. Septiani; A. Apriantini; T. Suryati
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.10.2.69-76

Honey consumed regularly is known to improve vitality. The level of vitality can be influenced by several factors, such as the amount of food intake, that related to nutritional knowledge and status. The objectives of this study is to analyze the connection between the knowledge about nutrient, the status of nutrition, and the level of honey consumption to the vitality of adult’s body in Bogor City. Sampling is carried out based on the Slovin formula with a total of 100 respondents and has qualified representatives of adult’s in Bogor City. The status of nutrition measurement by anthropometric method. The data of body vitality level is measured through Balke Test. The data is collected through a questionnaire interview and then descriptively analyzed and tested for the correlation. The results that 69 % of the respondents are lack of knowledge about nutrient. The status of nutrition values is 79 % of them are normal. The highest level of honey consumption is 2 to 3 times a week. The conclusion is the knowledge about nutrient, the status of nutrition, and the level of honey consumption influence the vitality of human body based on the multiple correlation test.

Pengaruh Lama Waktu Penurunan Kadar Air terhadap Kualitas Fisikokimia Madu Kapuk dan Madu Rambutan A. Apriantini; Y. C. Endrawati; Z. Astarini
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.10.2.98-104

Honey is a livestock product that has high nutritional content and beneficial for the health of human body, but Improper post-harvest handling can cause short shelf life. The aim of this study was to analyze the physicochemical quality of kapok honey and rambutan honey after moisture reduction treatment using a dehumidifier. The kapok and rambutan honey samples had three different duration of moisture reduction treatments, included 0 hours, 4 hours, and 8 hours at room temperature ±30 °C. Each treatment level was repeated four times. This study used descriptive analysis. The physicochemical analysis during the treatment consists of water content, pH, ash content, viscosity, color, and sugar content. The results showed that the treatment of honey for 8 hours at a temperature of ±30 °C had a water content that was close to the SNI standard. Moreover, the nutritional content of honey in the 8-hour treatment of moisture reduction had the best results in the physicochemical quality both of kapok honey and rambutan honey even though the treatment did not affect the ash content of rambutan honey and the pH value of the two types of honey. The moisture reduction did not reduce the physicochemical quality in 2 types of honey.

Title

Found 18 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 18 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 18 Documents
Search