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Jajang Gumilar
Universitas Padjadjaran
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Journal : Madani: Multidisciplinary Scientific Journal

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Potensi Khamir Amilolitik Sebagai Starter Fermentasi Produk Pangan Peternakan Cahyaningsih, Ananda Winda; Pratama, Andry; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 4 (2024): Madani, Vol. 2, No. 4 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12611741

Abstract

Fermentation is a food processing technique that has been used for a long time and offers increased shelf life and sensory quality of the product. One of the microorganisms that has great potential as a fermentation starter is amylolytic yeast which has the ability to break down starch into simple sugars through the enzyme amylase. This research aims to review the potential of amylolytic yeast in the fermentation of livestock food products, covering various types, characteristics and applications in the livestock product food industry. This research uses a literature review method from various scientific sources in the last 10 years. The analysis results revealed the characteristics of amylolytic yeast, including tolerance to environmental variations and adaptability to various food substrates. Various types of yeast such as Saccharomyces cerevisiae, Candida, Debaryomycces have been proven effective in improving sensory quality, nutritional value, and production efficiency in livestock food products.
Pengaruh Lama Penjemuran terhadap Kualitas Mikrobiologis (Total BAL, Yeast, Antimikroba) dan pH pada Urutan Daging Ayam Humaira, Nabila Ghassani; Suryaningsih, Lilis; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

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

Abstract

Urutan is one of the traditional Balinese fermented products made from pork meat and fat processed traditionally in Bali. The utilization of pork in urutan able to be substituted with chicken meat, as chicken meat is highly preferred by the Indonesian population by considering it’s halal status and high consumption of broiler chicken meat. However, the optimal drying duration of urutan are still unknown. This study aimed to determine the effect of the duration of drying on the microbiological quality (total lactic acid bacteria, yeast antimicrobial) and pH of urutan products. This research was conducted using an experimental method using a completely randomized design (CRD) with 4 treatments and 5 repetitions consisting of P0 (D-0), P1 (D-2), P2 (D-4), and P3 (D-6). The research data were analyzed using variance followed by an orthogonal polynomial test. The results showed that the drying duration of urutan for 6 days showed a different total lactic acid bacteria by following the cubic regression pattern in the equation y = -0.055x3 + 0.4339x2 - 0.584x + 6.1144; different total yeast with a cubic regression pattern in the equation y = 0.0041x3 - 0.0457x2 + 0.2037x + 3.5355; different antimicrobial (Listeria monocytogenes) with a cubic regression pattern in the equation persamaan y = -0.0613x3 - 1.232x2 + 5.2273x + 11.264 and  (Salmonella thipymurium) y = 0.004x3 - 0.2288x2 + 0.2625x + 11.84; and a different pH by following the cubic regression pattern in the equation y = -0.0035x3 + 0.0632x2 - 0.4043x + 5.378. The optimal drying duration of urutan was up to the 4th day, which significantly affects the microbiological quality (total LAB, yeast¸antimicrobial) and pH.
Pengaruh Lama Penjemuran terhadap Kadar Air, Penyusutan, Keempukan, dan Akseptabilitas pada Urutan Daging Domba Pramudya, Calvin Gilang; Suryaningsih, Lilis; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12786769

Abstract

 Urutan is one of Bali's traditional fermented sausage products made from meat and pork fat mixed with Balinese spices, then stuffed into pig intestine casings. Drying is one of the stages in making urutan products which aims to make spontaneous fermentation. This study aimed to determine the effect of drying time and the best drying time on water content, shrinkage, tenderness, and acceptability of lamb meat urutan. This research was conducted experimentally using a Completely Randomized Design (CRD) with 3 treatments (P1 = 2 days drying time, P2 = 4 days drying time, P3 = 6 days drying time) and 6 repetitions. Data on water content, shrinkage, tenderness were analyzed using the variance test and Duncan's further test while the acceptability data were tested using Kruskal-Wallis and Mann-Whitney further test. The results showed that the effect of drying time on the order of lamb meat showed a significant effect on water content, shrinkage, tenderness and acceptability to taste. Duration of drying 2 days is the best treatment to be used in lamb meat urutan with a water content of 49,13%; shrinkage of 14,45%; tenderness of 56,18 mm/gram/second; and favored by panelists.
Pengaruh Konsentrasi Ekstrak Daun Salam (Syzygium polyanthum) Pada Marinasi Daging Bebek Terhadap Daya Ikat Air, Susut Masak, Keempukan dan Organoleptik Novalina, Icah; Suryaningsih, Lilis; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 5 (2025): Volume 3, Nomor 5, June 2025
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.15534168

Abstract

Duck meat has a lower physical quality because the texture of the meat is tough and smells fishy, a method that can improve the quality of duck meat is needed. One of the meat preservation methods is marination using natural ingredients such as bay leaves. This study aims to determine the effect and best concentration of bay leaf extract (Syzygium polyanthum) on water binding capacity, cooking shrinkage, tenderness and organoleptic of duck meat. This study used a completely randomized design with 5 treatments of extract concentration (P0=0%, P1=5%, P2=10%, P3=15% and P4=20%) and 4 replications. If the treatment is significantly different, it is continued with the Duncan multiple range test. Organoleptic parameters, using Kruskal-Wallis non-parametric statistical test with Mann-Whitney further test. The results showed that marination using bay leaf extract had a significant effect on tenderness and organoleptic values, but had no significant effect on water binding capacity and cooking shrinkage. The use of bay leaf extract with 10% concentration produced the best marination with DIA 46.33%, cooking shrinkage 36.67%, tenderness 2.34kgf and organoleptic color 3.75 (like), aroma 4.00 (like), flavor 3.80 (like) and total acceptance 4.15 (suka).
Co-Authors Akhmad Hidayatulloh Alifia Bintang Azzahra Altasya Frilanda Andry Pratama Andry Pratama Andry Pratama Andry Pratama, Andry Athillah, Dhea Yasmin Baehaqi Bambang Mutaqin Cahyaningsih, Ananda Winda Damayanti, Nofita Denny Suryanto Sutardjo Dicky Tri Utama Eka Wulandari Eka Wulandari Eka Wulandari Eka Wulandari Fri Setia, Dandin Garnesah, Asih Grace Hemas Ratri Yohana Hartati Chairunnisa Hendronoto AW. Lengkey Herlia, Andrea Humaira, Nabila Ghassani Jendri Mamangkey Khansa Alifa Nurhaliza Kusmajadi Suradi kusmajadi suradi Kusmajadi Suradi Kusmayadi Suradi Kusmayadi Suradi Kusmayadi Suradi Lilis Suryaningsih Lilis Suryaningsih Matthew Satria Nasyabila Hamdani Nina Mardiana (F01108057) Novalina, Icah Nurul Azizah Nurul Hasanah Obin Rachmawan Pramudya, Calvin Gilang Qisthi Fadlilah Rahmi Raden Febrianto Christi Raden Yasyva Farahdewi Ramadhan Febriansyah Rikma Suantika Rofi Abdul Barry Roostita L Balia Saleh, Muhammad Rhafly Setiyadi Putranto, Wendry Syahrizal Nasution Trianingtyas Kusuma Anggaini Utama, Dicky Tri Wendri S. Putranto Wendry S. Putranto Wendry Setiadi Putranto Wendry Setiyadi Putranto Winda Nurdyanti Zirly Yusriani Kamilah