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All Journal Journal of Food and Pharmaceutical Science Jurnal Sain Veteriner Buletin Peternakan Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak AL KAUNIYAH Pharmaciana: Jurnal Kefarmasian Jurnal Ilmu dan Industri Peternakan Jurnal Sain Peternakan Indonesia Jurnal Ilmu Ternak Veteriner Majalah Kulit, Karet, dan Plastik agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Livestock and Animal Research Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Journal of Chemistry Indonesian Food Science and TechnologyJournal Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Hexagro ASIAN JOURNAL OF ISLAMIC MANAGEMENT (AJIM) Jurnal Sains dan Teknologi Peternakan Jurnal Triton Jurnal Teknologi Hasil Peternakan Journal of Halal Science and Research Journal of Food and Pharmaceutical Sciences

Yuny Erwanto

Animal Products Technology, Faculty Of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia

Author-ID : 260826

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Social Sciences Veterinary Other

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The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage Winny Swastike; Edi Suryanto; Rusman Rusman; Chusnul Hanim; Jamhari Jamhari; Yuny Erwanto; Jumari Jumari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Red beetroot is rich in phenolic acids and betalain as natural food-coloring agents. Freeze-dried red beetroot that ground into powder can be used as a source of natural coloring to substitute the use of synthetic food color additives as well as filler to substitute tapioca. This study evaluates the function of red beetroot powder not only as filler but also as coloring agent on chicken sausage. Furthermore, its effects as filler (tapioca and beetroot) were also observed on the physical and sensory characteristics of the produced chicken sausage. The substitution of tapioca flour and beetroot powder in this study were 18:0, 17:1, 16:2, and 15:3 (%:%). Each treatment was consisted of three replications. The examined physical properties include pH, water-holding capacity (WHC) and sensory properties. The study found that WHC, color, texture profile and sensory properties were influenced by the increasing level of beetroot flour ratio, while different ratios had no effect on the pH. Chicken sausages made with higher ratio of beetroot flour had good acceptability on flavor and color. The conclusions of this study were substitution tapioca with 2% beetroot powder influenced physical quality (water holding capacity and tenderness) and sensory (color and flavor) of chicken sausage.

Komposisi Kimia dan Beberapa Sifat Fungsional Protein Paru Sapi yang Diekstraksi Dengan Metode Alkali Khotibul Umam Al Awwaly; Suharjono Triatmojo; Wayan Tunas Artama; Yuny Erwanto
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

This research was carried out to examine the functional properties of beef lung protein concentrates. The extraction was performed as a function of pH and time. The pI method was applied in the precipitation of proteins from beef lung. Beef lung protein concentrates contained 85.13% protein. The functional properties of the protein concentrates were compared to those of some commercial ingredients as whey protein concentrates, and casein. Protein from beef lung exhibited better foaming property than casein and better emulsifying property than whey protein. The use of beef lung proteins appears to be an interesting opportunity to obtain added value slaughterhouse by-products.

Komposisi Kimia, Karakteristik Fisik, dan Organoleptik Sosis Ayam dengan Penambahan Karagenan dan Enzim Transglutaminase Arif Ismanto; Dominikus Pandego Lestyanto; Muh Ichsan Haris; Yuny Erwanto
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 18, No 1 (2020): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan dan transglutaminase terhadap komposisi kimia, kualitas fisik, dan karekteristik organoleptik sosis ayam. Rancangan percobaan yang digunakan dalam penelitian adalan rancangan RAL (Rancangan Acak Lengkap) terdiri dari 4 perlakuan yaitu P0 (sosis dengan penambahan karagenan 3 % dan tanpa penambahan transglutaminase), P1 (sosis + karagenan 3 % + transglutaminase 2 ml), P2 (sosis + karagenan 3 % + transglutaminase 3 ml) dan P3 (sosis + karagenan 3 % + transglutaminase 4 ml) dengan masing-masing perlakuan diulang sebanyak 6 ulangan. Variabel yang diamati komposisi kimia (kadar air, kadar protein, kadar lemak dan kadar abu), kualitas fisik (pH, susut masak dan Daya Ikat Air) dan kualitas organoleptik (warna, aroma, tekstur dan rasa). Data komposisi kimia dan kualitas fisik dianalisis menggunakan ANOVA, dan diuji lanjut menggunakan Least Significant Different (LSD). Data kualitas organoleptik dianalisis menggunakan Uji Sensoris Kruskal dan Wallis. Hasil penelitian menunjukkan sosis daging ayam dengan penambahan karagenan dan transglutaminase pada level yang berbeda mempengaruhi kadar air, kadar protein, dan kadar lemak, kadar abu. Sosis daging ayam dengan penambahan karagenan dan transglutaminase pada level yang berbeda berpengaruh pada nilai pH, susut masak, dan daya ikat air Sosis daging ayam dengan penambahan karagenan dan transglutaminase pada level yang berbeda memberikan pengaruh pada kesukaan panelis pada semua parameter (warna, hedonic aroma, hedonic tekstur, rasa) tetapi tidak mempengaruhi penilaian panelis pada mutu hedoniknya. Penambahan transglutaminase sampai dengan 3 ml menyebabkan terjadinya penurunan kualitas kimia tetapi meningkatkan kesukaan panelis pada parameter rasa.

Kualitas DNA dari bakso yang beredar di pasaran Kabupaten Bojonegoro Hamzah Nata Siswara; Yuny Erwanto; Edi Suryanto
Jurnal Sains dan Teknologi Peternakan Vol 3 No 1 (2021): Jurnal Sains dan Teknologi Peternakan
Publisher : Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/jstp.v3i1.1063

Meatballs are one of the most popular processed meat products in Indonesia. As processed food produced by livestock, meatballs are susceptible to alduteration. The DNA-based detection method is the most widely used and the susceptibility depend on the DNA quality. The aim of this research was to investigate the DNA isolation procedure of commercial meatballs. The study was conducted by taking 36 samples of meatballs from meatball stalls in Bojonegoro Regency. Reference meatballs as a positive control were prepared in the laboratory. DNA isolation was carried out on the collected sample meatballs, reference meatballs, and 10 species of fresh meat for comparison. The concentration and purity of DNA were measured using a spectrophotometer and visualization of the isolation results was performed using agarose gel electrophoresis and UV transilluminator. The results of DNA isolation were compared descriptively qualitatively between samples of meatballs on the market, reference meatballs, and fresh meat. The results of DNA isolation showed that the meatball samples from the market were successfully isolated by showing the concentration values and visualization with agarose gel electrophoresis. The results of electrophoresis and the value of the DNA purity index showed that the DNA was not pure.

Perbandingan Metode Isolasi pada Deteksi Kulit Sapi, Kerbau, Kambing, dan Babi sebagai Bahan Baku Rambak Kulit Dyah Triasih; Rulli Riana Dewi; Yuny Erwanto; Nanung Agus Fitrianto
JURNAL TRITON Vol 11 No 1 (2020): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v11i1.100

Kulit adalah hasil samping dari pemotongan ternak yang seiring waktu semakin meningkat permintaan konsumen bersamaan dengan meningkatnya pertumbuhan penduduk. Hal ini yang mendorong produsen berinovasi menciptakan produk baru. Salah satu inovasi produk yaitu pada rambak kulit. Tujuan dari penelitian ini untuk mengidentifikasi bahan dasar yang digunakan pada rambak kulit. Salah satunya dengan analisis genetik melalui penanda molekuler. Keberhasilan teknik molekuler ditentukan oleh tertangkapnya DNA genom dari sampel. Tahapan utama analisis genetik adalah isolasi DNA. Metode Sambrook dan metode Wasko yang telah dimodifikasi digunakan dalam penelitian ini. Sampel yang digunakan berupa kulit sapi, kerbau, kambing, dan babi dalam keadaan segar yang telah diawetkan dalam freezer dengan suhu -20oC. konsentrasi dan kemurnian DNA diukur dengan spektrofotometer pada λ260 dan λ280. Amplifikasi gen cytochrome b menggunakan primer universal. Elektroforesis menggunakan agarose sebesar 0,8% untuk isoalsi DNA dan 1,5% untuk amplifikasi PCR selama 30 menit dengan tegangan 100 volt. Berdasarkan hasil penelitian menunjukkan bahwa metode Sambrook yang telah dimodifikasi memberikan hasil yang baik, pita DNA yang dihasilnya terlihat secara jelas dibandingkan dengan menggunakan metode Wasko yang telah dimodifikasi. Konsentrasi dan kemurnian DNA metode Sambrook lebih baik dibandingkan dengan metode Wasko. Amplifikasi PCR gen cytochrome b menghasilkan produk PCR sebesar 359 bp pada kulit sapi, kerbau, kambing, dan babi.

AKTIVITAS ANTIBAKTERI ASAP CAIR TEMPURUNG KENARI (Canarium indicum L.) Rizki Arizona; Edi Suryanto; Yuny Erwanto
Hexagro Journal Vol. 1 No. 2 (2017)
Publisher : Universitas Perjuangan Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/hexagro.v1i2.89

Penelitian ini bertujuan untuk mengevaluasi aktivitas antibakteri asap cairtempurung kenari terhadap bakteri Staphylococcus aureus dan Escherichia coli danmengetahui pengaruh asap cair pada kualitas mikrobiologi daging. Konsentrasi asap cair( 2, 4, 8, 12 dan 16% ) v/v diujikan pada bakteri S. aureus dan E. coli. Daging direndamlarutan asap cair (0, 4, 8 dan 12%) v/v selama 15 menit dan disimpan pada suhu kamarselama 0,2 dan 4 hari. Variabel yang diukur meliputi aktivitas antibakteri, total bakteridan Coliform. Rancangan penelitian untuk aktivitas antibakteri adalah analisis variansiCompletely Randomized Design (CRD) pola searah sedangkan total bakteri dan Coliformmenggunakan analisis CRD pola faktorial 4x3. Hasil penelitian menunjukkan bahwakonsentrasi asap cair tertinggi 12% pengaruh zona hambatnya lebih besar terhadap E. coli(8,10 mm) dibanding S. aureus (4,07 mm). Kesimpulannya adalah semakin tinggikonsentrasi asap cair dan waktu penyimpanan semakin singkat maka jumlah kolonibakteri serta total Coliform semakin rendah.Kata Kunci : Tempurung kenari, Asap cair, Aktivitas antibakteri

Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam: Antimicrobial Edible Film (AmEF) with Tea Leaf Extract (Camellia sinensis) made From Chicken Waste Gelatin Physical Quality Ludfia Windyasmara; Ambar Pertiwiningrum; Yuny Erwanto; Novian Wely Asmoro; Afriyanti Afriyanti
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 9 No. 1 (2019): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vet
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jipvet.v9i1.3

This study intends to find out the impact of green tea leavesâ€™ concentration and heating temperature on the physical quality of the antimicrobial edible film (AmEF) made from chicken bone gelatin. This study also utilizes chicken bone waste, in oder to increase both monetary value and the usefulness of that waste. The bone gelatin will then be utilized as AMeF and combined with green tea leavesâ€™ extract (Camellia sinensis) that used as sausage wrapper. Several stages have been taken placed as follow: chicken bone gelatin production; green tea leaves extraction; and tea leavesâ€™ extract-AMeF production. cCompletely randomized design with the factorial pattern was used in this study. Data was statistically analyzed using uni-variate analysis with 5% significance rate. Duncanâ€™s Multiple Range Test (DMRT) will later be used to further test if there is a difference between each treatment. The physical qualities of AmEF that tested in this study include clarity, color, and thickness. The result of this study shows that a clarity value of AmEF was ranged between 0.62-2.12 abs, color was 0.87-2.60 abs, and 0.015-0.023 mm of thickness. The addition of tea extract and heating temperature have significant (P<0.05) effect on the clarity and color while have no effect on the thickness.

Wild Boar-Specific PCR Assay and Sequence Analysis Based on Mitochondrial Cytochrome-B Gene for Halal Authentication Studies Ganea Qorry Aina; Abdul Rohman; Yuny Erwanto
Indonesian Journal of Chemistry Vol 20, No 2 (2020)
Publisher : Universitas Gadjah Mada

Wild boar meat (WBM) is non-halal meat widely abused in Indonesia. The most common case is mixing beef with WBM either in raw or processed foods. Therefore, it is necessary to develop a detection method of WBM contamination. The objective of this study was to employ polymerase chain reaction (PCR) and sequence analysis using species specific primer (SSP) targeting on wild boar mitochondrial cytochrome-b (CYTBWB2-wb) gene for the identification of WBM in a meatball. The specificity of primer was tested, and the amplicon size was confirmed with conventional PCR and agarose electrophoresis. The base sequences were analyzed using GeneStudio software and subjected to BLAST using NCBI. CYTBWB2-wb primer was also used to test the reference meatballs made from beef and WBM using real-time PCR. The result showed that CYTBWB2-wb amplified wild boar Cyt-B mt-DNA gene specifically. The amplicon size was 194 base pair (bp) with a similarity of 93–98% toward gen Cyt-B mt-DNA of several wild boar types. The primer is able to detect WBM on the reference meatballs up to 0.1% wt/wt with efficiency value of 108.0% and coefficient of determination (R2) of 0.970. The CYTBWB2-wb primer proved to be specific and could be used as a standard method to identify the presence of WBM contamination in meatball products for halal authentication studies.

The Production of Superior Hybrid Jawa Super Chicken as a Food Security Strategy During COVID-19 Pandemic in Ngoro-Oro Village, Patuk, Gunung Kidul, Yogyakarta Hendry Saragih; Ardaning Nuriliani; Yuny Erwanto; Adi Susanto; Sari’ah Cintami Damayanti; Bima Mahendra; Flaﬁani Cios Conara; Lailly Tsania Nur Hidayah
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 8, No 3 (2022)
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

During the COVID-19 outbreak, economic sectors slowed down and caused a signiﬁcant impact on almost any level of society, especially the middle to lower class income. Thus, a strategy needs to be developed to overcome this situation. The Ngoro-Oro Village has potency in the livestock sector, especially in the development of superior hybrid Jawa super chicken. Therefore, the purposes of our community service in the Ngoro-Oro Village were to develop superior hybrid Jawa super chicken and use black soldier ﬂy larvae as an alternative feed for chicken. We distributed 105 Jawa super hens aged ± three months and 21 superior free-range roosters. Furthermore, the hens and rooster were mated at the age of ± six months with a ratio of 5:1. The hybrid chickens were evaluated for their body weight and morphometric measurements until the age of four months. We also monitored the farmer community’s use of black soldier ﬂy larvae as an alternativ e feed for chickens. The hybrid chicken at the age of 4 months old has a body weight of about 971.64 ± 271.06 grams with a height of about 41.73 ± 5.87 cm, head’s length of 5.01 ± 0.44 cm, body length of 22.82 ± 3.14 cm, body width of 10.68 ± 1.49 cm, wing’s length 19.14 ± 2.67 cm, thigh’s length 11.95 ± 1.71 cm, and leg’s length is about 7.91 ± 1.41 cm. Moreover, Ngoro-Oro farmers can improve the community’s economy by selling superior hybrid Jawa super chicken at a price 75,000 – 85,000 rupiahs per head. Through all of this community service program, it could be concluded that superior hybrid Jawa super chicken is potential to be developed as broiler, and the farmer community could develop black soldier ﬂy larvae as an alternative feed for chicken.

Gelatinase Microbial Morphology from Leather Defect Novita Kurniawati; Yuny Erwanto; Zaenal Bachrudin; Ambar Pertiwiningrum
Buletin Peternakan Vol 46, No 4 (2022): BULETIN PETERNAKAN VOL. 46 (4) NOVEMBER 2022
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v46i4.77044

Microbes attach in pickle leather, wet blue leather, and upper shoeleather have been identified to have positive profile to produce extracellular protease enzymes with pH values of acidic to basic on 15% gelatin and 2% commercial skimmed milk as substrates. Defective tanned leather was added to a microbial growth solution enriched with 2% gelatin substrate and incubated for 7 days at room temperature on an open rotary shaker at 120 rpm and then stored at room temperature while waiting for gelatinase testing. There were 5 morphological colonies of microbial gelatinase from defective tanned skin, all of which were white.

Co-Authors ., Afriyanti A. S. Sukarno Abdul Rahman Ollong Abdul Rohman Abdul Rohman Abdul Rohman Abdullah, Sofwan Siddiq Achmad Fudholi Achmad Fudholi Achmad Fudholi Achmad Fudholi Adi Susanto Adi Susanto Aflah, Almira Tsania Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Agus Hadi Prayitno Aloysia Tenny Damayanti Indriastuti Amaryllis, Anggia Risty Ambar Pertiwiningrum Ambar Pertiwiningrum Ardaning Nuriliani Arif Ismanto, Arif Ariya Dwi Nugrahanto Arum Intan Kusumanegara Asih Kurniawati Asmoro, Novian Wely Bima Mahendra Bima Mahendra Cahyowati, Meireni Chairil Anwar Chusnul Hanim Dahlanuddin Dahlanuddin, Dahlanuddin Dominikus Pandego Lestyanto Dwi Ariyani Dwi Wulandari Dwi Wulandari Dyah Triasih Edi Suryanto Edi Suryanto Edi Suryanto Edi Suryanto Edy Permadi Effendi Abustam Endang Baliarti Faruq, Rafif Umar Fatma Zuhrotun Nisa Fibri, Dwi Larasatie Nur Fiky Andy Prastyawan Flafiani Cios Conara Flaﬁani Cios Conara Ganea Qorry Aina Hasma Hasma Hendry Saragih Hendry Saragih Husaefa, Nadira Ikawati, Retty Jamhari (Jamhari) Jamhari Jamhari Jamhari Jamhari Jannah, Roudhotul Lu'luul Joni Murti Mulyo Aji Jumari Jumari Jumeri (Jumeri) Kapti Rahayu Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Kurniasih, Kholif Sholehah Indra Lailly Tsania Nur Hidayah Lailly Tsania Nur Hidayah Lidya Andini Lily Arsanti Lestari Ludfia Windyasmara, Ludfia Made Sriasih, Made Mariska, Tina Vidya Mohammad Zainal Abidin Mohammad Zainal Abidin Muh Ichsan Haris Muhamad Ali Muhamad Hasdar Muhammad Irfan Said Muhlisin Muhlisin Nanung Agus Fitriyanto Nina Salamah Novita Kurniawati Novita Kurniawati Nugraha, Widitya Tri Nurliyani Nurliyani Nurliyani Nurliyani Nurliyani Nurliyani Purnomo, Boyke Rudy R. Lukas Martindro Satrio Ari Wibowo Ragil Yuliatmo Resha Ayu Wildiana Rifqi Rifqi Rina Wahyuningsih Rizky Arizona Rulli Riana Dewi Rulli Riana Dewi Rusman (Rusman) Rusman Rusman Rusman Rusman Rusman Rusman Rusman Rusman Sadiman Sadiman Sari’ah Cintami Damayanti SATRIYAS ILYAS Satyaguna Rakhmatulloh Setiyono (Setiyono) Siswara, Hamzah Nata Soemitro Djojowidagdo Sri Hartatik Sudibyo Martono Sugiyanto Sugiyanto Sugiyono Sugiyono Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Suryanto, Edi Sylvie Astuti T A Siswoyo T Lindrianti Thoyib Rohman Hakim Tridjoko Wisnu Murti Utama, Dicky Tri Vera, Nur Wariata, Wayan Wayan Tunas Artama Wayan Tunas Artama Wihandoyo (Wihandoyo) Winny Swastike Wisnu Pambudi Yudi Pranoto Yudi Pranoto Yudi Pranoto Yustina Yuni Surandiyah Zaenal Bachruddin Zaenal Bachrudin

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