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

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Evaluation of Acid Value, Free Fatty Acids, and Malondialdehyde (MDA) Content in Chevon Fat: A Pre- and Post-Roasting Comparison M. S. Soenarno; M. Arifin; S. Prabowo; Salundik; D. Murtini; Q. Alifiya; R. R. S. Wihansah
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.12.2.101-104

Abstract

The roasting process using high heat will decrease the quality of fat and can produce toxic compounds that are mutagenic and carcinogenic to the body if consumed over a long period of time. This study aims to analyze the effect of roasting on chevon fat. The roasting process in this study was carried out using charcoal with a distance of 5 cm between the charcoal and the fat for 10 minutes. The observed test parameters were acid value, free fatty acids, and malondialdehyde (MDA) levels. The data obtained from the study were analyzed using a T-test based on the treatment of chevon fat before and after roasting. The results showed that the acid value and free fatty acid value of the fat after roasting were significantly (P<0.05) higher than before roasting, while the MDA value was not significantly different (P>0.05). This study indicates a change in the quality of chevon fat after roasting.
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

Abstract

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.
Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.) H. A. Jonathan; I. N. Fitriawati; I. I. Arief; M. S. Soenarno; R. H. Mulyono
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.10.1.34-41

Abstract

Yogurt can be made from homogenized milk, low-fat milk or skimmed milk with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in environments with high acidity, so probiotics needed. One of the fruits that can be used in the process of making yogurt is red fruit (Pandanus Conoideus L). The purpose of this study was to analyze the physical and organoleptic properties of probiotic yogurt given the addition of red fruit. The observed physical characteristics consist of pH, viscosity, total acid concentration and water activity (aw) and organoleptic arachnids observed consisting of color, flavour, aroma and consistency. This research was using a complete randomized design (RAL). The results showed that the addition of red fruit has a real effect (P<0.05) on pH, viscosity and total acid titrated and organoleptic test shows the addition of red fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic quality tests, then in hedonic tests affect aroma and flavour. Based on the results of yogurt testing with the addition of 2.5% this is the closest to control and acceptable to Indonesian National Standards (SNI).
Analisis Keefektifan Ekoenzim sebagai Pembersih Kandang Ayam dari Limbah Buah Jeruk (Citrus sp.) A. Mahdia; P. A. Safitri; R. F. Setiarini; V. F. A. Maherani; M. N. Ahsani; M. S. Soenarno
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.10.1.42-46

Abstract

Sanitation of the cage usually requires a sanitizer containing a powerful cleaning fluid to sterilize the cage. Materials commonly used for cage sanitation are detergent or disinfectants used to eradicate pathogenic microorganisms that cause bacteria, fungi, or other microorganisms. Eco enzyme is an alternative natural cleaning agent derived from fresh fruit waste through fermentation. This study aimed to make eco enzymes for cleaning chicken coops from citrus waste, characterize the microbiological eco enzymes, and test the effectiveness of eco enzymes as chicken coop cleaners. Eco enzymes from fresh citrus waste after a 3-month fermentation period contained bacteria and fungi of 1.9 x 106CFU/ml and 8.5 x 105CFU/ml, respectively, with a pH of 3.39±0.023. The eco enzyme of cage cleaning fluid from citrus waste (Citrus sp.) can inhibit the growth of Escherichia coli and Staphylococcus aureus through confrontation tests in the laboratory. Testing the effectiveness of eco enzymes in chicken coops can reduce the number of bacteria five times more than detergents for the same area.
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.
Co-Authors A. Apriantini A. Mahdia D. Murtini H. A. Jonathan I. I. Arief I. N. Fitriawati M. Arifin M. N. Ahsani M. W. Pangestu P. A. Safitri Q. Alifiya R. F. Setiarini R. H. Mulyono S. F. Siregar S. Prabowo Salundik V. F. A. Maherani Wihansah, R. R. S. Z. Wulandari