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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
A. Apriantini
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Review: Aplikasi Ekstrak Daun Kelor (Moringa oleifera) pada Berbagai Produk Olahan Daging A. Apriantini; R. G. Putra; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 10 No. 3 (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.10.3.132-143

Abstract

Moringa Leaves (Moringa Oleifera) have high nutrition contents and bioactives substances, such as vitamins (B1, B2, B3, C, dan D), phenolic compounds, carotenoids, and nitrogen compounds. Therefore, Moringa leaves are often added to various processed meat products in order to increase the nutritional value and prevent oxidation reactions during product processing and storage. The aim of this study was to review the application of moringa leaves extract on processed meat products and study for their physicochemical, antioxidant, microbiological and sensory properties. The highest antioxidant activity measured using the DPPH method was found in using ethanol and methanol solvent with maceration techniques. Meat products that were added with Moringa leaf extract caused increased in antioxidant activity and protein content, reduced fat content and TBARS values, changed in pH, and increased in panelists’ preference if previously remove the unpleasant odors from Moringa leaves.
Preferences of Young Consumers in Bogor City in Consuming Honey during the Covid 19 Pandemic N. H. Rachmani; A. Apriantini; L. Cyrilla ENSD
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 11 No. 1 (2023): 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.11.1.13-18

Abstract

During the COVID-19 pandemic, people’s habits in consuming highly nutritious food increased, especially to increase the body’s immunity. Consuming honey is one of the way because it has high content and boosts immunity. Research on consumer preferences in consuming honey was carried outto determine the level of consumer preference. Respondents of as many as 108 people were selected with an age range of 20 to 30 years and domiciled in Bogor City, and the sample was selected purposively. Respondents chose to consume honey with a brand and packaging they are interested in that is plastic bottles, because of the ease of distribution and storage. This type of honey consumes as much as 34.8% of forest honey. Respondents were 29.6% more likely to consume honey once a month. Consumers choose honey packaged using plastic bottles, 51.9%. Honey consumption is most often done by consuming honey alone without adding any food. Consumer decision-making is influenced by factors on the level of consumer preference for a product, so it is necessary to conduct research to determine consumer preferences.
Improving The Quality of Sweet Duck Jerky from South Kalimantan through Modification of Antioxidant-Rich Spices H. Kurniawan; T. Suryati; A. Apriantini
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 11 No. 1 (2023): 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.11.1.27-33

Abstract

Various processed duck meat generally still uses rejected duck meat. The weakness of rejected duck meat is its tough texture, fishy smell, and high-fat content. Fat content increases the possibility of lipid oxidation and the formation of free radicals. The effort to overcome this is by adding antioxidant-rich spices during processing, one of which is sweet duck jerky from South Kalimantan. The research aimed to analyze the effect of modification of antioxidant-rich spices and obtaining the best spice formula in the manufacturing process. The study used a 3x3 factorial completely randomized design (CRD) with three replications. First factor was three different spice formula (formula A, formula B, and formula C), and the second factor was three different storage times (0 week, two weeks, and four weeks). Data were analyzed using analysis of variance, and significant results were then tested using the Tukey test. The results showed that the spice formula had a significant effect (p<0.05) on malondialdehyde (MDA) content, DPPH inhibition, and antioxidant capacity. There was an interaction between spice formulas and storage times on microbiological characteristics, MDA content, DPPH inhibition, and antioxidant capacity. The study concludes that the modification of spices increases the quality of duck jerky, especiallyfrom antioxidant activity and ability to maintain low MDA content. B spice formula showed the best formula than other spice formulas.
Young Consumers Behavior in Consuming Honey During the Covid-19 Pandemi: Case Study in Jakarta S. Elsadibah; A. Apriantini; L. Cyrilla ENSD
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 11 No. 2 (2023): 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.11.2.101-112

Abstract

Honey is a natural liquid produced by honey bees from plant flower essences or other parts of plants that contain various nutrients and bioactive compounds that can increase the body’s immunity during the COVID-19 pandemic. This research was conducted with the aim of analyzing the behavior of Jakarta young consumers in consuming honey during the COVID- 19 pandemic. The method used in this study was a survey using a questionnaire. About 204 young consumers between 20-30 years old in Jakarta who had consumed honey were interviewed and filled out a questionnaire. The selection of respondents was determined using a probability sample with a disproportionately stratified random sampling technique. Honey consumer respondents agreed to consume honey because honey can increase body immunity and increase stamina during the COVID-19 pandemic. The relationship between knowledge and situational factors with the decision to consume honey was tested using the Rank Spearman correlation test. Knowledge level and situational factors have a significant relationship with the decision to consume honey. This study showed that the higher the level of knowledge and situations that support consumers, such as the COVID-19 pandemic situation, the higher the level of honey consumption.
Physicochemical Properties, Antioxidant Activity and Organoleptic of Yogurt with The Addition of Red Dragon Fruit Juice (Hylocereus polyrhizus) S. F. Siregar; A. Apriantini; M. S. Soenarno
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 11 No. 3 (2023): 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.11.3.141-152

Abstract

Yogurt is dairy product with high nutritional content, is obtained by fermentation process on fresh milk or milk solution with lactic acid bacteria. Yoghurt has a sour taste, to increase the sourness, natural flavourings from fruit juice are added. Red dragon fruit (Hylocereus polyrhizus) is one of thefruits that can be added to yogurt. Red dragon fruit (Hylocereus polyrhizus) is a fruit that contains antioxidants. The aim of this study was to determine the physicochemical characteristic, antioxidant activity and sensory properties of red dragon yogurt. The results showed that physical properties (pH,Aw, Viscosity and Total Titratable Acid) and chemical properties of ash content in red dragon yogurt has been accordance with SNI. The addition of red dragon fruit juice (Hylocereus polyrhizus) had significant affects (P<0.05) on the pH value, protein content, sensory properties of aroma, color, and taste. However, the addition of red dragon fruit juice (Hylocereus polyrhizus) did not give significant affect (P>0.05) to the Aw value, viscosity, total acid titration, ash content, color hedonic characteristics, texture, taste, texture hedonic quality characteristics. Yogurt with the concentration 10% of red dragon fruit juice had the best formulation compared to other concentration.
Review: Nutritional Contents and Bioactive Compounds of Mealworm (Tenebrio molitor) as Edible Insect I. Hanif; A. Apriantini; Y. C. Endrawati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 11 No. 3 (2023): 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.11.3.153-162

Abstract

Mealworms (ulat hongkong) are larvae of the rice beetle (Tenebrio molitor) which are considered pests but are also known to have a high content of nutrition and bioactive compounds. These bioactive compounds include antioxidants, anti-inflammatory agents, antidiabetic substances, and antihypertensive components. This literature study aims to review works of literature on the nutritional content and bioactive compounds present in mealworms, as well as the factors that influence this composition. The data search method used keywords such as nutrient content, bioactive composition, and factors influencing mealworms, conducted in reputable journals published within the last 10 years. The results of the literature study indicate that mealworms have high and complete nutritional content. The nutritional content and bioactive compounds in mealworms were influenced by feed, extraction methods, hydrolysis processes, and processing methods used. Freeze drying and microwave drying were recommended processing methods to maintain the nutritional content of mealworms. The main bioactive compounds in mealworms that provide health benefits were the bioactive peptides, omega-3, oleic acid, and chitosan.
Physical Properties and Sensory Quality of Roasted Meltique Beef Injected with PalmOil D. Y. Yudantara; A. Apriantini; C. Budiman; N. C. Dainy; W. Humayrah
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 13 No. 3 (2025): 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.13.3.139-145

Abstract

Meltique beef was created by injecting vegetable oil emulsions into regular beef, but the high cost andoxidation susceptibility of canola oil limit its practicality. Palm oil, characterized by higher stabilityand local availability, was explored to improve physical properties and sensory qualities. The aim ofthis reserach was to analyze physical properties and sensory quality of roasted meltique beef injectedwith palm oil emulsion. Brahman cross sirloin cuts were injected with emulsions comprising oil, water,and soy protein isolate, prepared with different concentrations. The injected meats were grilled for 10minutes and assessed for pH, texture, cooking loss, and sensory attributes. Results showed that palm oilsignificantly enhanced texture and sensory properties, with palm oil at higher concentration being themost similar to Wagyu beef in marbling, tenderness, and flavor. The findings indicate that palm oil wasa cost-effective and stable alternative to canola oil for producing high-quality meltique beef, offering aviable solution for enhancing local beef products.
Karakteristik Fisik dan Sensori Nuget Tahu dengan Penambahan Keju Cedar dan Keju Cedar Pupa Eri S. Ramadhani; E. Taufik; A. Apriantini; Taufik, Epi; Apriantini, Astari
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 13 No. 3 (2025): 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.13.3.152-158

Abstract

The increasing demand for nutritious food has driven innovations such as tofu nuggets, yet their blandtaste and limited sensory appeal remain a challenge. The addition of cheddar cheese can enhance flavor,while eri pupae provide high protein and sustainability benefit, making eri pupae cheese a promisingingredients to improve both sensory quality and nutritional value. This study evaluate the physicaland sensory characteristics of tofu nuggets with the addition of cheddar and eri pupae cheese. Fiveformulations were tested, including control and combinations with 5% and 10% cheddar or eri pupaecheese. Physical parameters such as pH and water activity (aw), and sensory attributes, including color,odor, taste, texture, and overall preference, were assessed using hedonic and hedonic quality tests with 35 semi-trained panelists. Results showed that adding cheddar and eri pupae cheese significantly increased pH (P<0.05), while aw remained unchanged. Nuggets with 10% eri pupae cheese (P5) obtained the highest scores for color, texture, and overall liking, due to natural pigments and emulsifying properties, while taste remain unchanged. These findings suggest that combining cheddar and eri pupae cheese can enhance the sensory quality of tofu nuggets, supporting the use of alternative proteins in sustainable food innovation.
Co-Authors A. Septiani Andre Apriantini, Astari C. Budiman C. Sumantri D. Afriadi D. Nafisah D. Y. Yudantara E. L. Aditia E. Taufik Epi Taufik H. Kurniawan I. Hanif I. I. Arief L. Cyrilla E. N. S. D L. Cyrilla ENSD M. S. Soenarno N. C. Dainy N. Febriyani N. H. Rachmani R. Adiyoga R. G. Putra R. Maulidawafi S. Adinata S. Elsadibah S. F. Siregar S. Ramadhani S. Riyanto T. Suryati V. Indriani W. Humayrah Y. C. Endrawati Z. Astarini Z. Wulandari