Article Per Year (5 Year)
p-Index From 2020 - 2025
5.367
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Peternakan Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Ilmiah Inovasi Jurnal Pengabdian, Pendidikan dan Teknologi Livestock and Animal Research Journal of Agriprecision & Social Impact
Herly Evanuarini
Animal Product Technology Department, Faculty Of Animal Science, University Of Brawijaya Jl. Veteran, Malang, 65145, East Java, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Materials Science & Nanotechnology Physics Social Sciences Veterinary Other

Published : 45 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 45 Documents
Search

 1   2   3   4   5 
Kualitas dendeng sapi giling pada penambahan gula yang berbeda Evanuarini, Herly; Huda, Huda
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 21, No 2 (2011)
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT: The aim of this study was to find out the effect of addition sugar to the dendengs’ quality. This research consisted of one level of experiment was designed in Fully Randomized  Design. The result showed that sugar addition gave highly significant effect (P< 0.01) on moisture content and water activity content. The best product was produced by adding 30 % sugar.This product had moisture content value of 13,73 % and water activity value of 0.539. Keywords : Dendeng giling, sugar
Kualitas Mayonnaise Menggunakan Sari Belimbing Wuluh (Averrhoa Bilimbi L.) Sebagai Pengasam Ditinjau dari Kestabilan Emulsi, Droplet Emulsi dan Warna Dikho Aula Prasetya; Herly Evanuarini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 1 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (761.006 KB) | DOI: 10.21776/ub.jitek.2019.014.01.3

Abstract

Penelitian ini bertujuan untuk menentukan persentase penggunaan sari belimbing wuluh (Averrhoa bilimbi L.) terbaik sebagai pengasaman pada mayonnaise berdasarkan kestabilan emulsi, droplet emulsi dan warna. Materi yang digunakan adalah mayonnaise yang dibuat dari kuning telur sebagai emulsifier, minyak kedelai, sari belimbing wuluh (SBW) sebagai pengasam, garam, gula, lada dan mustard. Metode penelitian adalah percobaan laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan dalam penelitian ini terdiri dari P0 sebagai kontrol tanpa penambahan SBW, P1 (5% SBW), P2 (10% SBW), P3 (15% SBW), dan P4 (20% SBW). Data dianalisis dengan analisis ragam (ANOVA) dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD) jika ada perbedaan. Hasil penelitian menunjukkan bahwa penggunaan sari belimbing wuluh memberikan perbedaan yang sangat nyata (P <0,01) pada kestabilan emulsi, droplet emulsi dan warna. Hasil rata-rata pada kestabilan emulsi adalah 90,30%; 90,44%; 80,32%; 76,23%; 70,39%. Rata-rata diameter droplet emulsi mayonnaise adalah 1,10-12,67 µm, 2,14-21,69 µm, 2,74-21,69 µm, 3,03-36,60 μm, 2,26-38,97 µm. Rata-rata warna P0, P1, P2, P3 dan P4 pada warna Lightness (kecerahan) adalah 50,12; 51,53; 52,90; 55,00; 56,61, pada warna a * (kemerahan) adalah 20,35; 19.23; 18.41; 17.58; 15,76, dan warna b * (kekuningan) 35,74; 33,74; 32,21; 31,12; 29,29. Penelitian ini menyimpulkan bahwa penggunaan 5% sari belimbing wuluh pada pembuatan mayonnaise menghasilkan mayonnaise terbaik berdasarkan kestabilan emulsi, droplet emulsi dan warna. 
Chemical Characteristics of Beef Rawon in Malang City Chandra Aditya Darmawan; Djalal Rosyidi; Herly Evanuarini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.5

Abstract

Malang city as a travel destination in East Java has various regional culinary such as rawon. Rawon was a dark soup made from beef broth, kluwak (Pangium edule) paste, sliced beef and various spices, served with rice and often topped with bean sprout. Spices are obtained from natural plants that have a strong aroma and are often used as food mixtures or preservatives. Different ingredients, cooking methods and the heating process will produce different quality of rawon. The quality of rawon in Malang city was still unknown. By knowing the quality of rawon in Malang, parts used in the manufacture of rawon include ribs, brisket, samcan meat and each rawon merchant shop uses a different type. Consumers can choose rawon with the best quality in terms of nutritional value. The purpose of this research was to know the pH, moisture content, fat content, total calories and fatty acid profile of rawon in Malang City. This research used a descriptive quantitative research method. Rawon samples were obtained from several districts in Malang city. The data were analyzed statistically using excel to get the standard deviation based on the method. The results showed that the quality of rawon in Malang city has a pH of 4.80 ± 0.22 to 6.31 ± 0.16, moisture content 44.07 ± 0.15 to 74.81 ± 0.16, fat content 9.86 ± 0.18 to 17.62 ± 0.19, total calories 88.38 ± 0.24 to 201.06 ± 0.14, rawon consists of 19 saturated fatty acids and 18 unsaturated fatty acids saturated. It can be concluded that rawon beef in Malang was a nutrient dense food and its nutritional content varies depending on the beef used, the recipe and the cooking process.
Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer Herly Evanuarini; Nurliyani Nurliyani; Indratiningsih Indratiningsih; Pudji Hastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.316 KB) | DOI: 10.21776/ub.jitek.2016.011.02.6

Abstract

Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.
The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs Aris Sri Widati; Mustakim Mustakim; Eny Sri Widyastuti; Herly Evanuarini; Dedes Amertaningtyas; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.4

Abstract

The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials. The method used is a laboratory experiment using a completely randomized design with a factorial pattern. Factor A is the type of tapioca flour, namely dragon tapioca flour and special tapioca flour. Factor B is the level of use of tapioca flour, namely 25% and 50%. The pH value, WHC, cooking loss, and color used as the analyzed variable. Data analysis used Analysis of Variance and if there was a significant effect, it was continued with Duncan's Multiple Distance Test or DMRT. The results showed that the treatment using different types and levels of tapioca flour had a highly significant difference effect (P < 0.01) on WHC, cooking loss, L, a*, and b* and had no effect (P>0.05) on rabbit meatball pH. It can be concluded that tapioca special flour with level 25% gives the best results on characteristic of rabbit meatball.
Pengaruh Konsentrasi NaOH terhadap pH, Kadar Protein Putih Telur dan Warna Kuning Telur Pidan Ira Fresti Reliantari; Herly Evanuarini; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (416.877 KB) | DOI: 10.21776/ub.jitek.2017.012.02.2

Abstract

The purpose of this research was to determine the best treatment NaOH addition on pidan eggs. The materials used for this research was pidan made from duck egg, NaOH, salt, black tea and water. The method was used experiment laboratory and Completely Randomized Design (CRD) using 4 treatments and 4 replications. The treatments were T0 (control), T1 (1.4%), T2 (2.8%) and T3 (4.2%). The data were analyzed by Analysis of Variance (ANOVA) if there was significantly continued by Duncan’s Multiple Range Test (DMRT). The result showed that NaOH concentration on pidan eggs gave significant effect (P<0.05) on albumen protein content, gave highly significant (P<0.01) on pH value and yolk colour. The conclusion of this research was 4.2% NaOH addition on pidan egg was the best treatment with gave result yolk and albumen pH: 10.69; 10.25, albumen protein content 26.89%, egg yolk colour L* (lightness), a* (redness), b* (yellowness):  26.89; 11.33, and 26.77. The suggestion of this research was ussed different immersion time on pidan egg production.
The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk Ice Gianti; Herly Evanuarini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (80.636 KB)

Abstract

Fermented milk  is one of processing milk used one or more microorganism. The objectives of the research were to find out the effect of sugar addition and time of storage on physical quality of fermented milk. This research was using factorial Randomized Block Design. The combination of sugar addition 20% and time of storage for 4 days produced fermented milk which gave the standard of Indonesian Industry Fermented milk. It had the following properties: pH (3.8), acidity (0.85) and viscositiy (150 cps) Key words : sugar, time of storage, fermented milk
The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise Herly Evanuarini; Dedes Amertaningtyas; Dicky Tri Utama; Alief Rahmania Safitri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.5

Abstract

Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion. One alternative is the addition of watermelon rind flour to increase the quality of mayonnaise. The purpose of this study was to determine the quality of mayonnaise with the addition of watermelon rind flour as stabilizer. The method used was experimental design using a completely randomized design. The treatment were the addition of watermelon rind flour as much as 2%, 4%, 6% and control as a comparison. Data were analyzed by analysis of variance and continued with UJBD. The results showed that the addition of watermelon rind flour gave highly significant effect on emulsion stability and moisture content, had a significant effect on pH and did not gave significant effect on sensory evaluation of mayonnaise. This study concluded that the addition of 6% watermelon rind flour as stabilizer produces good quality mayonnaise.
Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier Tri Umar Satriawan; Herly Evanuarini; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.5

Abstract

Mayonnaise is an oil-in-water emulsion product that uses egg yolk as a stabilizer agent. Low-fat mayonnaise is made as a product modification to make it healthier by reducing fat. whey protein concentrate is given as a natural emulsifier. The objective of this study was to determine the effect of whey protein concentrate addition on low-fat mayonnaise based on carbohydrates, ash, fat content and emulsion droplets. The material used in this study was vegetable oil, and the addition of whey protein concentrate. This research used was a laboratory experimental method with a completely randomized design with 4 treatments and 5 replications. The treatments using control treatment without the addition of whey protein concentrate and treatment using whey protein concentrate as much as 5%, 10%, and 15% of the total use of oil. The variables measured were carbohydrate, ash, fat, antioxidants and emulsion droplets. The results showed that the use of whey protein concentrate in mayonnaise gave highly significant difference (p<0.01) in carbohydrate and fat content, gave a significantly different result (p<0.05) in the ash content, didn’t gave significant difference (p>0.05) in antioxidants and gave a highly significant difference (p<0.01) in the length of the emulsion droplet diameter so that it looked uniform in shape and size. The conclusion of this study is the use of whey protein concentrate as much as 15% produces the best low-fat mayonnaise
Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer Herly Evanuarini; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 3 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.03.4

Abstract

Reduced fat mayonnaise products have an unstability of the emulsion, so a stabilizer is needed to improve quality of mayonnaise. Apple peel flour can be used as a stabilizer to improve the quality of mayonnaise. The materials used in this study were vegetable oil, egg yolk, vinegar, apple peel flour and other optional ingredients. The research treatment was without the addition of apple peel flour as a control, the use of 1%, 2% and 3% apple peel flour. The objective of this research was to determine the best percentage of apple peel flour as a stabilizer in reduced fat mayonnaise. The research method used is a laboratory experiment method. The design used was a completely randomized design with 4 treatments and 4 replications. Analysis of variance was used to analyze the resulting data, if there was a difference in the effect, it was continued with Duncan's Multiple Range Test.This study resulted that the use of apple peel flour used as a stabilizer resulted gave highly significant difference in reduced fat mayonnaise. The average acidity is 0.66-0.90, the emulsion stability is 96.92- 99.18%, the antioxidant activity is 8.37-19.38%, the carbohydrate content is 2.63-5.81% and ash by 1.72-1.92%. It could be concluded that the use of 3% apple peel flour can produce the best quality reduced fat mayonnaise product and is close to the characteristics of full fat mayonnaise.
Co-Authors Abdilah, Riki Adelya Desi Kurniawati Agus Susilo Agus Susilo Agus Susilo Akhiroh, Puji Amalia, Alvina Wahyu Anisa, Cintya Dienardila Apriliyani, Mulia Winirsya Aris Sri Widati Aris Sri Widati Asep Awaludin Prihanto Athththoriq, Ahmed Hafizd Awwaly, Khothibul Umam Al Azkarahman, Aldyon Restu Chandra Aditya Darmawan Chanif Mahdi Dedes Amertaningtyas Dedes Amertaningtyas Diah Pramudita, Ananda Dicky Tri Utama Dicky Tri Utama Dikho Aula Prasetya Djalal Rosyidi Dodik Suprapto Dwi Rumdaini Intan Permatasari Dyah Wuragil edy susanto Eny Sri Widyastuti Fajar Shodiq Firman Jaya Hemas Azizila Nidhal Hemas Azizila Nidhal Hermanto, Feri Eko Huda Huda Ice Gianti Imam Thohari Imam Thohari Imam Thohari Indratiningsih Indratiningsih Ira Fresti Reliantari Kalle, Amalia Dzulhaj Mutia Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Kurniawan, Wahid Lilik Eka Radiati Lulu Luthfiah Zahra Masyithoh, Dewi Muhammad Musa Mulia Winirsya Apriliyani Mustakim Mustakim Nadhira Noer Fasha Nico Rahman Caesar Nidhal, Hemas Azizila Nur Junirahma Nurliyani Pramudita, Ananda Diah Premy Puspitawati Rahayu Pudji Hastuti Purwadi Purwadi Puspitawati Rahayu, Premy Rafly, Raihan Ramadhan, Januar Fajrul Ria Dewi Andriani Sabitha Hikmah Mutia Saleha, Rischa Amalia Salsabila Gusmaryani Sintiya Siti Resita Dijayanti Sri Widati, Aris Sylvani, Mozza Indira Tri Umar Satriawan Tyas, Dewi Septi Ayuning Winirsya Apriliyani, Mulia Yanuhar, Uun