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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.

Characterization of Egg White Lysozyme from Local Duck Mojosari and Alabio S. P. Aggreza; C. Budiman; Z. Wulandari
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 12 No. 2 (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.12.2.82-93

Lysozyme, a natural antibacterial, has potential use in several applications. Generally, it is obtained from chicken egg whites. However, the idea of using local duck eggs as a source of lysozyme is not wellknown. This study aimed to isolate and purify the egg white of Mojosari and Alabio ducks to characterize lysozyme. Additionally, the study analyzed the effect of temperature treatment on lysozyme enzymatic activity. Three different temperature treatments were used: Low Temperature Long Time (63 ℃, 30’), High Temperature Short Time (72 ℃, 15”), and sterilization (121 ℃, 15’). The Amberlite resin cation exchange chromatography method was successfully used to isolate and purify Mojosari and Alabio duck egg whites, achieving purity levels of 94.92-96.09%. The presence of lysozyme was confirmed by the existence of bands that were primarily composed of lysozyme. The results showed that each aspect of the characteristics of lysozyme and enzymatic activity were significantly affected (p<0.05) by the type of egg white. Enzymatic activity indicated that Alabio duck lysozyme was thermosensitive and could only survive at LTLT temperature, while Mojosari duck lysozyme could survive at LTLT and HTST pasteurization temperatures. However, both lysozymes did not survive the sterilization temperature.

Contamination of Salmonella spp. on Chicken Carcasses and their Risk Contributing Factors during Supply Chain in Jakarta S. Shalihah; S. Nurjanah; Z. Wulandari
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.12.3.112-120

The consumption of chicken meat by consumers in Jakarta is very high, which is in line with the high supply of it. Salmonella spp. is pathogenic bacteria which is frequently found in chicken carcasses and can cause food borne disease. The aims of this study were to determine the prevalence of Salmonella spp contamination on chicken carcasses and critical factors during distribution chain in Jakarta. The study was conducted based on the risk based approach compiled surveillance data, quantitative analysis of Salmonella spp., survey of good handling, constructed risk ranking and analysis sensitivity. Quantitative analysis determined by plate count method with using selective media XLT4 agar as Salmonella presumptive. Risk profile was involved risk-ranking and sensitivity analysis using Monte Carlo simulation of 100,000 iterations from Oracle Crystal Ball®. The highest prevalence of Salmonella in chicken carcasses is showed from traditional markets (41.86%) with amount was 1.09 ± 0.12 log CFU/g; then is followed from TPHU distribution (17.65%) with amount was 1.92± 1.11 log CFU/g. The risk contributing factors were the non-fulfillment of temperature of transportation from TPHU (12.3% contribution) and the unproper equipment’s cleaning method in traditional market (33.2% contribution). These were the most important aspects to be controlled.

Characteristics of Quail Carcass and Non Carcass Fed A Diet with Black Soldier Fly Maggot Flour I. Rahmawati; Wahyuni; Z. Wulandari; N. Ulupi
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 13 No. 1 (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.13.1.15-21

Feed is a crucial factor in enhancing quail (Coturnix-coturnix Japonica) productivity. A Frequently used protein source in quail feed is Meat Bone Meal (MBM). However, MBM is an imported product, making it relatively expensive. An alternative to MBM is utilizing locally sourced feed ingredients, such as black soldier fly maggot. This study aims to evaluate the characteristics of quail carcasses and non-carcass components from quails fed a diet containing black soldier fly maggot meal. The observed variables include slaughter weight, carcass weight, and its percentage, non-carcass weight and its percentage, commercial cut weight, and carcass percentage, as well as the weight and proportion of both edible and non-edible carcass components. The quail hens used in this study were aged 44-50 weeks and in their laying period. The research process included producing and managing black soldier fly maggot meal, preparing feed, setting up and maintaining cages, slaughtering, as well as cutting and deboning the carcasses. The treatment applied was R0 (feed with the primary protein source being MBM) and R1 (feed with the primary protein source of black soldier fly maggot). The collected data were analyzed using a two-sample t-test. The result showed that quail fed with black soldier fly meal as the primary protein source had no significant impact on slaughter weight, carcass and non-carcass percentage, commercial cut percentage, or the proportion of edible and non-edible parts. The conclusion of this study is that maggot can be used as an alternative protein source in feed as a substitute for MBM because quails fed with black soldier fly maggot flour as th eprimary protein source produced carcass and non carcass characteristics similar to those of quails fed with MBM as the main protein source.

Physicochemical, Microbiological, and Organoleptic Characteristics of Cookies During Storage with Egg Yolk Powder Formulation M. W. Pangestu; Z. Wulandari; M. S. Soenarno
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 13 No. 1 (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.13.1.28-33

Drying technology is one method of preserving eggs by converting them into egg yolk powder. This study aims to analyze the physicochemical, microbiological and organoleptic characteristics of cookies made with egg yolk powder formulation over storage periods of 0, 15, and 30 days. The experimental design used a single factor of storage duration (0, 15, and 30 days) with analysis of variance (ANOVA) to determine the effect of storage time with a 95% confidence interval. Cookies with egg yolk powder formulation showed changes in both physicochemical (pH, Aw, water content and texture) and microbiological values during the storage period. There was an increase in water activity and water content of the cookies, while a decrease was observed in pH and breaking strength. The microbiological changes in the cookies still met the Indonesian National Standard (SNI) for cookies up to day 30 of storage. The organoleptic test results indicated that cookies with egg yolk powder formulation were generally well-received, with characteristics of color, aroma, texture, and taste falling within the range of like to favorably liked.

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.

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.

Broth Characteristics of Broiler Chicken, Free-Range Chicken, and IPB D1 Chicken M. F. Ridwan; C. Budiman; Z. Wulandari
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.11.1.7-12

Broth is a product made from beef or poultry by cooking ingredients rich in protein and water, with or without the addition of spices, vegetable fat and sodium chloride. This study aims to determine the physicochemical properties including crude protein, ash, fat, carbohydrates, water activity, and pH as well as organoleptic tests of three types of broth from different chicken meat, namely broiler, free-range chicken, and IPB-D1 chicken. An organoleptic test was performed using quantitative descriptive analysis (QDA). The results showed that the different types of chicken strains did not significantly affect the value of water content, ash content, protein content, pH value and viscosity. The descriptive quantitative analysis (QDA) test followed by the ANOVA test showed that the difference in the types of chicken strains has no significant effect on the sensory attributes of chicken taste, salty taste, tastelessness, bitter aftertaste, and carnation aftertaste. Chicken broth made from native chicken gave the best characteristicresults for the analysis of physicochemical and organoleptic properties.

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