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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

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Effect of Carboxyl Methyl Cellulose (CMC) Addition on Physicochemical Quality of Salted Egg White Powder Evanuarini, Herly; Nidhal, Hemas Azizila; Anisa, Cintya Dienardila
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 25, No 1 (2025): Volume 25 No. 1 Maret 2025
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v25i1.62006

Abstract

Duck eggs which are processed into salted eggs by the salting method have various advantages, but it cannot be stored for a long time. Efforts that can be made to increase shelf life, improve characteristics, and increase nutritional content include making salted egg whites in the form of powder. Egg powder can be made by drying using an oven, so a stabilizer is needed to reduce damage due to heating. Carboxyl Methyl Cellulose (CMC) is a stabilizer that can be used because it has good hydrophilic properties. The research objective was to improve the physicochemical quality and nutritional content of salted egg white powder (SEWP) so that it can be used as a form of functional food diversification. The research method used a laboratory experiment with a completely randomized design with 4 treatments and 5 replications. The research material is salted egg white and CMC according to the treatment of 2%, 4%,6%, and control. The addition of CMC to salted egg white powder had a very significant (P<0.01) effect on physicochemical quality and also had a significant effect (P<0.05) on the pH value. Based on the research results, 6% CMC added to egg white powder can improve the physicochemical characteristics.
Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise Sylvani, Mozza Indira; Evanuarini, Herly; Rahayu, Premy Puspitawati
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.11

Abstract

Full fat mayonnaise raises consumer concerns about degenerative diseases such as high cholesterol and obesity, increasing the demand for reduced fat alternatives. However, reduced fat mayonnaise often results from emulsion instability due to the lower oil content. Adding natural stabilizers such as aloe vera powder (AVP) can improve emulsion stability and increase viscosity. This research aimed to determine the optimal percentage of Aloe vera powder to enhance the physicochemical and sensory qualities of reduced fat mayonnaise (RFM). The materials used were reduced fat mayonnaise made from canola oil, vinegar, yolk, sugar, salt, pepper, and mustard, with 2%, 4%, and 6% aloe vera powder. The experimental laboratory method used was a completely randomized design (CRD) with 4 treatments and 5 replications. The data were analysed via ANOVA, followed by Duncan's multiple range test (DMRT). The results of this research revealed that aloe vera powder decreased the moisture content (20.52–23.72%) and pH (3.78–4.50) but increased the acidity (0.18–0.45%), viscosity (3006–3874 cps), and emulsion stability (95.50–95.95%) and was accepted and liked by the panellists. The results indicate that the addition of 6% Aloe vera powder can act as a fat replacer and provide the best reduction in fat mayonnaise on the basis of physicochemical quality and sensory evaluation.
THE IMPACT OF ALOE VERA POWDER ON THE CHARACTERISTIC OF REDUCED FAT MAYONNAISE DURING STORAGE PERIOD Sylvani, Mozza Indira; Evanuarini, Herly; Rahayu, Premy Puspitawati
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 25, No 2 (2025): July
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v25i2.63453

Abstract

Steps considered in the creation of healthy functional foods are reducing the fat content in low-fat mayonnaise (RFM). During storage, RFM is susceptible to emulsion instability, lipid oxidation, and general quality decline. Natural additives are needed to improve the quality of mayonnaise, including antioxidants, maintaining emulsion stability, one of which is aloe vera powder (AVP). This study aims to determine the effect of AVP use on days 0, 5, 10, and 15, on the physicochemical and organoleptic properties of RFM during storage. This study used the addition of aloe vera powder to low-fat mayonnaise production. The study was conducted with four treatments and six replications, using a completely randomized design (CRD) through a laboratory experimental approach. The FTIR technique was used to examine AVP to identify functional groups that affect the quality of RFM. The physicochemical and organoleptic qualities of RFM were much better by adding 6% AVP to RFM for 0, 5, 10, and 15 days (P <0.01). In terms of physicochemical and organoleptic quality, storage of mayonnaise with AVP in RFM for up to 15 days still shows good properties.
Quality of Color, Moisture Content, Water Activity and pH Marshmallow Gelatin Candy with Addition of Skim Milk Amertaningtyas, Dedes; Kurniawan, Wahid; Al Awwaly, Khothibul Umam; Evanuarini, Herly; Widyastuti, Eny Sri; Masyithoh, Dewi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.4

Abstract

Skim milk is added to marshmallows to improve their quality because skim contains protein. This study analyzed the effect of adding skim milk to marshmallow candy made from gelatin in terms of color quality (L, a*, b*), moisture content, water activity (Aw), and pH. The research materials used were gelatin, skim milk powder and sugar. This study was a laboratory experiment a Completely Randomized Design (CRD) method consisting of 3 treatments and 4 replications P0 (0% skim milk and 100% water), P1 (25% skim milk and 75% water), and P2 (50% skim milk and 50% water). The data obtained were analyzed using analysis of variance (ANOVA) and if there was a significant difference, it continued with Duncan's Multiple Range Test (DMRT). The addition of skim milk to marshmallow candy resulted in a highly significant difference (p < 0.01) in moisture content and pH, a significant difference (p < 0.05) in color (L), and no significant difference (p > 0.05) in color (a*, b*), and water activity (Aw). The average value of the L color parameters of marshmallow candy was 83.77-86.90; a* color 2.07-2.40; b* color 10.60-12.10; moisture content 21.04-23.00%; water activity 0.79-0.80 and pH 6.09-6.39. The addition of 25% skim milk is the best treatment for making marshmallows based on beef bone gelatin with the addition of skim milk.
Texture Properties, Water Activity, Emulsion Stability, and Microstructure of Beef Sausage with the Addition of Papaya Peel Flour Evanuarini, Herly; Susilo, Agus; Rahayu, Premy Puspitawati
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 1 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.01.6

Abstract

Growing interest in sustainable food production has led to the exploration of fruit and vegetable by-products as functional ingredients in meat products.  This study investigates the effects of papaya peel flour on the texture, water activity (Aw), emulsion stability, and microstructure of beef sausages. Papaya peel flour, which is rich in dietary fiber, was added at various percentages (0.1%, 0.2%, and 0.3%) to determine its effect on sausage quality. Beef sausages were formulated with different levels of papaya peel flour, and their quality attributes were assessed using texture analysis, water activity measurement, emulsion stability tests, and scanning electron microscopy (SEM).  Sausages were produced using beef treated with papaya peel flour and control. The results showed that the addition of papaya peel flour at 0.3% improved texture, to an optimal level without compromising sensory acceptability. Water activity decreased significantly at higher addition levels, which was beneficial in improving microbial stability. Emulsion stability was improved with the addition of papaya peel flour, due to its capacity to bind water and retain fat. SEM analysis showed a well-integrated fiber distribution at 0.3%, which contributed to the structural integrity. Papaya peel flour has the potential as a filler in meat product formulations. Optimization of waste products contributes to an environmentally friendly food system and opens up possibilities for applications in the food sector.
Effect of Rice Bran Oil Addition on the Physicochemical, Microstructural, and Antioxidant Properties of Chicken Corned Meat Athththoriq, Ahmed Hafizd; Susilo, Agus; Evanuarini, Herly; Amertaningtyas, Dedes; Awwaly, Khothibul Umam Al
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.11591

Abstract

This study aimed to evaluate the effect of rice bran oil (RBO) supplementation on the physicochemical properties, microstructure, and oxidative stability of chicken-based meat emulsion products. RBO is rich in natural antioxidants such as γ-oryzanol and tocopherols, which may enhance product quality. A Completely Randomized Design (CRD) was used with four treatments (0%, 6%, 8%, and 10% RBO) and six replications. Parameters measured included pH, peroxide value (PV), color values (L*, a*, b*), microstructure (SEM), moisture, ash, fat, protein, carbohydrate, water activity (Aw), free fatty acids (FFA), and total acidity. The addition of RBO significantly (P<0.01) reduced PV, FFA, and total acidity, indicating improved oxidative stability. It also enhanced protein content, microstructural integrity, and textural properties. Although total fat content increased, the proportion of unsaturated fatty acids improved the lipid profile. Reduction in water activity suggested enhanced shelf stability. These findings demonstrate that Adding 10% rice bran oil (RBO) to chicken meat emulsions improved emulsion stability, reduced lipid oxidation and free fatty acids, enhanced protein retention, and improved microstructure.
Pengaruh Penggunaan Starter Yogurt Komersial yang Berbeda pada Sosis Ayam Fermentasi Ditinjau dari pH, Kadar Air, Water Holding Capacity, Susut Masak dan Tekstur Susilo, Agus; Sri Widati, Aris; Evanuarini, Herly; Puspitawati Rahayu, Premy; Winirsya Apriliyani, Mulia; Diah Pramudita, Ananda; Rafly, Raihan
Jurnal Ilmiah Inovasi Vol 25 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

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

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan starter yogurt komersial yang berbeda pada sosis ayam fermentasi terhadap pH, kadar air, WHC, susut masak dan tekstur. Metode penelitian yang digunakan adalah eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Tingkat penambahan berbagai starter yogurt komersial yang berbeda adalah 2%. Data dianalisis dengan menggunakan Analysis of Variance (ANOVA), apabila terdapat nilai signifikan maka diuji dengan menggunakan uji Duncan. Hasil penelitian menunjukkan bahwa tidak terdapat perbedaan nyata (P>0,05) pada sosis ayam fermentasi dengan penambahan starter yogurt komersial yang berbeda terhadap pH, kadar air, WHC, susut masak dan tekstur. Kesimpulan dari penelitian ini adalah sosis ayam fermentasi dapat menurunkan nilai pH, kadar air, WHC, susut masak dan tekstur. Hal ini disebabkan oleh penggunaan starter yogurt komersial yang berbeda. Penggunaan starter yogurt komersial pada sosis ayam fermentasi disarankan untuk ditingkatkan konsentrasinya sehingga dapat memberikan pengaruh terhadap mutu fisik dan kimia sosis ayam fermentasi.
Kualitas Fisikokimia pada Bubuk Putih Telur Ayam Menggunakan Karagenan Evanuarini, Herly; Nidhal, Hemas Azizila
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 26 No 1 (2024): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.26.1.38-44.2024

Abstract

Putih telur ayam merupakan bahan yang memiliki kandungan tinggi protein dan sifat fungsional. Sifat fungsional putih telur ayam memfasilitasi penggunaannya dalam pengaplikasian di industri pangan. Proses produksi putih telur bubuk menghasilkan produk akhir yang mengalami penurunan kualitas terutama sifat fungsionalnya. Karagenan adalah bahan tambahan pangan yang berfungsi untuk membantu memperbaiki sifat fungsional bahan pangan yakni berperan sebagai stabilisator yang berasal dari tanaman rumput laut. Tujuan dari penelitian ini adalah untuk meningkatkan kualitas bubuk putih telur ayam dengan penambahan karagenan. Studi ini dilakukan dengan menggunakan metode percobaan laboratorium dengan desain rancangan acak lengkap, yang melibatkan empat perlakuan empat perlakuan dan lima ulangan. Perlakuan yang diberikan adalah penambahan karagenan sebanyak 1%, 2%, dan 3% dari jumlah telur (w/w), serta terdapat perlakuan kontrol tanpa penambahan karagenan. Penambahan karagenan berdampak secara signifikan (P<0,01) terhadap  kadar air, kadar protein, kadar lemak, kelarutan, dan warna.  Penambahan karagenan pada bubuk putih telur ayam dapat meningkatkan kadar protein, kelarutan, dan kecerahan. Bubuk putih telur ayam dengan penambahan karagenan dapat menurunkan kadar air, kadar lemak, warna kemerahan, dan kekuningan. Berdasarkan hasil penelitian, putih telur ayam bubuk dapat dikembangkan menggunakan karagenan 3% untuk meningkatkan kualitas putih telur ayam bubuk.
Development of Low-Fat Mayonnaise with Natural Colorant from Tomato Peels Nanopowder Evanuarini, Herly; Agus Susilo; Dedes Amertaningtyas
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 3 (2023): December 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.03.09

Abstract

Tomato peel is an industrial waste product from tomato vegetables that has not been utilized properly. Industrial waste that has not been utilized will harm the environment. Tomato peel is a source of natural food coloring, antioxidants, and a source of fiber. Application of tomato peel can be added to mayonnaise products to improve the color of low-fat mayonnaise. This study aimed to investigate the effect of giving tomato peel nanopowder as a natural coloring in low-fat mayonnaise based on pH, total acid, protein content, carbohydrates, color, and sensory quality. Low-fat mayonnaise was prepared using sunflower oil, vinegar, and egg yolks by giving the tomato peel nanopowder treatment of 0, 1, 2, and 3% which was repeated 5 times. Analysis of variance (ANOVA) was used as data analysis if there were differences in effect between the treatments, followed by Duncan's Multiple Range Test (DMRT). The research results of adding tomato peel nanopowder with different percentages had a very significant effect (p<0.01) on pH, total acid, protein content, carbohydrates, color, and sensory quality. This research concludes that 3% tomato peel nanopowder applied to low-fat mayonnaise can improve pH, total acid, protein content, carbohydrate, L, a*, b*, and sensory quality.
Optimizing Rambak Cracker Production: Evaluating the Influence of Different Drying Methods on Protein, Fat, and Organoleptic Properties Amertaningtyas, Dedes; Sintiya; Kalle, Amalia Dzulhaj Mutia; Abdilah, Riki; Evanuarini, Herly; Widyastuti, Eny Sri; Hermanto, Feri Eko; Saleha, Rischa Amalia
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.6

Abstract

Rambak crackers are made from cattle hides through the process of cleaning, threshing the hair and boiling. The research objective was to determine the physicochemical qualities of fresh cowhide, boiled cowhide, dried rambak crackers (krecek) and fried rambak crackers from 3 drying methods, namely, sun (M), oven (O), and sun oven (MO) drying methods. The material used was local cowhides from the slaughterhouse in Malang city. This experimental and counting method used a randomized block design with 3 treatments and 6 replications. The descriptive results showed that the average protein content in fresh cowhide, cecek and krecek was 36.18-84.97%, and the average ash content was 0.14-0.32%. The experimental results revealed k values of 170.40-217.54%, moisture contents of 16.55-18.22%, Aw values of 0.68-0.73, L values of 37.56-38.83, a* values of 0.58-1.26, and b* values of 6-6.98. The average fat content of the fried rambak crackers after sun, oven and sun oven drying was 5.83-29.06%, the average moisture content was 3.77-5.05%, the average aroma was 3.9-4.6, the average shape was 3.1-3.5, and the average preference was 2.5-3.3. In conclusion, 3 drying methods based on physicochemical and organoleptic properties can be applied and are preferred by panelists because drying using the oven method also has potential for cowhide crackers.
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