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All Journal Jurnal Teknologi Industri Pertanian Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak CHEMICA Jurnal Teknik Kimia JURNAL PETERNAKAN Majalah Kulit, Karet, dan Plastik Jurnal Pengabdian Masyarakat Peternakan JURNAL ILMIAH PETERNAKAN TERPADU Musamus Journal of Livestock Science Media Kontak Tani Ternak International Journal Of Science, Technology & Management (IJSTM) Jurnal Teknologi Hasil Peternakan Madani: Multidisciplinary Scientific Journal Farmers: Journal of Community Services Jurnal Agripet
Jajang Gumilar
Universitas Padjadjaran
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Pelatihan Pembuatan Sosis Rendah Lemak sebagai Upaya Mendorong Diversifikasi Usaha Koperasi Serba Usaha Tandangsari dan Masyarakat Desa Cinanjung, Kabupaten Sumedang Dicky Tri Utama; Jajang Gumilar; Andry Pratama
Media Kontak Tani Ternak Vol 4, No 2 (2022): Agustus
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mktt.v4i2.41689

Abstract

Produktivitas pelaku usaha mikro, kecil, dan menengah dapat ditingkatkan melalui upaya diversifikasi usaha atau diversifikasi produk yang dipasarkan. Pelatihan keterampilan produksi pangan sehat sangat diperlukan baik bagi pelaku usaha maupun masyarakat umum untuk membantu memulihkan perekonomian pasca pandemi Covid-19 dan wabah penyakit mulut dan kuku. Pelatihan keterampilan ini menyasar masyarakat yang berada dan bekerja di sekitar Koperasi Serba Usaha (KSU) Tandangsari, Kabupaten Sumedang dengan pekerjaan sebagai Ibu Rumah Tangga (60%), karyawan (36,7%), dan pelajar (3,3%) yang berusia 20 sampai 58 tahun. Sebanyak 86,7% peserta menyatakan ingin memiliki pekerjaan tambahan untuk memperoleh penghasilan ekstra. Kegiatan ini menerapkan konsep training of trainer dengan menghadirkan perwakilan dari masyarakat yang berpengaruh di lingkungannya. Sebanyak 90% peserta menyatakan bahwa menambah varian produk, memperluas target pasar, dan melakukan promosi dapat meningkatkan penghasilan dari usaha. Modifikasi bahan penyusun makanan dengan mengurangi sumber lemak merupakan pilihan dari 93,3% peserta untuk menghasilkan pangan sehat dan rendah lemak. Pada akhir kegiatan, peserta pelatihan dapat membuat sosis rendah lemak, melakukan penyajian yang menarik dan memperoleh pengetahuan baru terkait literasi produk pangan hasil ternak.
Pengembangan Wirausaha Makanan Sehat di Masa Pandemi Covid 19 Melalui Produk Olahan Daging Jajang Gumilar; Alifia Bintang Azzahra; Matthew Satria; Nasyabila Hamdani; Raden Yasyva Farahdewi; Zirly Yusriani Kamilah; Khansa Alifa Nurhaliza
Farmers: Journal of Community Services Vol 2, No 2 (2021)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/fjcs.v2i2.32541

Abstract

Pandemi Covid 19 telah berlangsung hampir satu tahun di Negara 2Mahasiswa Fakultas Farmasi Universitas Padjadjaran Republik Indonesia. Indonesia. Masyarakat terdampak secara langsung maupun tidak langsung. Dampak langsung dirasakan oleh usaha kecil dan mikro yang bergerak dibidang pengolahan dan penjualan produk makanan. Pendapatan usaha mereka mengalami penurunan selama pandemi Covid 19 ini, karena saat ini banyak masyarakat yang khawatir apabila membeli makanan dari luar rumah, padahal makanan bukan jalur penularan virus. Tujuan PPM ini adalah untuk membrikan edukasi bagi usaha kecil dan mikro mengenai pentingnya memproduksi makanan sehat dengan memperhatikan aspek higienitas dan sanitasi dengan baik, serta memahami proses pengolahan produk pangan khususnya produk olahan dari daging. Metode yang dilakukan adalah penyuluhan dengan cara Webinar dengan pelaku usaha kecil mikro yang bergerak dalam pegolahan pangan. Hasil PPM menunjukkan bahwa peserta memperoleh peningkatan pengetahuan mengenai makanan sehat, cara memproduksi makanan sehat secara higiene, dan cara mengolah produk berbahan baku daging dengan benar.
THE USE OF VARIOUS HYDROCHLORIC ACID CONCENTRATION LEVELS ON THE RABBIT BONE GELATIN QUALITY Gumilar, Jajang; Suryaningsih, Lilis; Fri Setia, Dandin
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 23, No 2 (2023): December
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v23i2.50861

Abstract

Rabbit meat production continues to increase every year. An increase rabbit meat production causes bone production to increase as well. Rabbit bones can be used further to add value. The protein content in the bones is collagen. Collagen can be hydrolyzed to produce gelatin. The gelatin demand is high enough so the rabbit bones can be utilized as gelatin raw material. The purpose of this study was to determine the effect of hydrochloric acid concentration on the rabbit bone gelatin and to determine the concentration of hydrochloric acid which produced the best gelatin quality. The design of the research was the Complete Random Design. The results of the study were analyzed by analysis of variance followed by Duncan's Multiple Range Test (DMRT) if the results of previous tests yielded significantly different results. This study used five treatments of hydrochloric acid concentration (P1 = 3%, P2 = 4%, P3 = 5%, P4 = 6%, P5 = 7%) with three replications. The use of hydrochloric acid concentration did not affect the water content but did affect the yield, ash content, pH, and viscosity of rabbit bone gelatin. The use of hydrochloric acid with a concentration of 6% produced the best quality of rabbit bone gelatin with an average yield value of 3.92 ± 0.40%, water content 10.23 ± 0.89%, ash content 4.70 ± 0.07%, pH 3.75±0.17, and viscosity 10.63±0.32 mP.
Production Of Antimicrobial And Bioactive Peptides From Bakasam Using Enterococcus Faecium 1.15 As A Starter Setiyadi Putranto, Wendry; Gumilar, Jajang; Wulandari, Eka; Pratama, Andry; Mamangkey, Jendri
International Journal of Science, Technology & Management Vol. 4 No. 6 (2023): November 2023
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v4i6.982

Abstract

The Development Of Traditional Fermented Food Products Into Functional Food, Utilizing Indigenous Microorganisms, Represents A Novel Innovation. Lactic Acid Bacteria (Lab), Which Are Abundantly And Readily Isolated From Native Fermented Foods, Hold Promise For The Exploration Of Local Lab Strains – A Strategic Step Towards The Development Of ProbioticBased Foods In Indonesia. Enterococcus Faecium 1.15 Isolated From Bakasam Beef, Has Demonstrated The Capability To Produce Extracellular Proteases (4.83 U/Mg) And Displayed Inhibitory Effects Against Pathogenic Bacteria. The Production Of Bioactive Peptides, With A Size Less Than 30 Kda, Could Be Achieved Through Bakasam Fermentation Using E. Faecium 1.15 As A Starter For A Period Of 7 Days. This Study Promotes An Opportunity To Harness Local Microorganisms, Particularly Lab Strains In The Utilization Of Bioactive Peptides As Well As Enhancing The Nutritional Value Of Traditional Fermented Foods.
Pengaruh Penambahan Jenis Tepung Yang Berbeda Pada Burger Sapi Terhadap Sifat Fisik, Kimia Dan Organoleptik Suryaningsih, Lilis; Gumilar, Jajang; Putranto, Wendry Setiyadi; Pratama, Andry; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.54000

Abstract

Beef Buger is processed chopped meat made in a flat round shape, cooked by steaming. In the process, making beef burgers uses filler and seasonings to add flavor. Using different types of flour as filler can affect the beef burger produced. This research aims to compare different types of flour in beef burgers regarding their physical, chemical and organoleptic properties. This research was carried out using an experimental method using a Completely Randomized Design (CRD) consisting of 3 treatments consisting of T1 = Mocaf Flour, T2 = Tapioca Flour and T3 = Cornstarch with 6 replications, so that 18 experimental units were obtained. The data was processed using test of variance and Duncan's advanced test, while the organoleptic test data was processed using the Kruskal-Wallis and Mann-Whitney advanced tests. The results showed that the use of 10% different types of flour in beef burgers showed significantly different results in all treatments (P<0.05) except for tenderness, and the organoleptic assessment using the best flour as a filler for beef burgers was mocaf flour.
Pengaruh Konsentrasi Polietilen glikol terhadap Warna, Transmisi Cahaya dan Transparansi Film Edibble Film dari Gelatin Usus Ayam Garnesah, Asih; Wulandari, Eka; Gumilar, Jajang
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.48289

Abstract

Edible film is a packaging made of biodegradable materials from gelatinized chicken intestinal protein. Gelatin is a protein macro molecule that has hydrocolloid properties, can form a thin elastic layer, form a transparent and strong film. Plasticizers are needed in making edible films so that they become more elastic and not easily brittle. Plasticizers such as polyethylene glycol (PEG) are usually added to edible films. The purpose of this research was to determine how the color, light transmission, and transparency of edible film made from broiler intestinal gelatin were affected by various concentrations of polyethylene glycol. The method used was experimental using a completely randomized design (CRD) with 5 treatments of PEG concentration (P1=10%, P2=20%, P3=30%, P4=40%, P5=50%). Each treatment was repeated as many as 4 replicates, with observed parameters of color, light transmission and film transparency. The results showed that the PEG treatment had a significant effect (P<0.05) with the best concentration of 30% which resulted in color L* 30.10, a* 29.69, b* 0.70, light transmission 200- 800nm 0.61 to 44.66 and film transparency 2.39 with a film thickness of 0.18mm
Pengaruh Konsentrasi Sorbitol terhadap Warna, Transmisi Cahaya, dan Transparansi Film Edible Film dari Gelatin Usus Ayam Damayanti, Nofita; Wulandari, Eka; Gumilar, Jajang
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.48288

Abstract

Edible film have known as an innovative eco-friendly packaging materials because can reduce plastic wastes. One of primary components to form edible film are gelatine which hydrocolloids and contain gel-forming agents. This study used gelatine from intestines of chicken with sorbitol as plasticizer to increase film plasticity properties. Edible film are applied to surface a food should have to good quality and visual appearance. Therefore, this study aims to determine the effect of sorbitol on colour, light transmission, and transparency edible film of gelatine from chicken intestines. The method of this study carried out by experimental using a completely randomized design (CRD) anova and duncan’s test with 5 concentration treatments are, 10%, 20%, 30%, 40%, and 50%, each treatment have 4 times repetition. Statistical analysis result obtained that sorbitol concentration treatments significantly effected (P<0.05) the variables have tested. The best edible film are film contains 30% concentration of sorbitol with colour value L* 26.32, a* 33.32, and b* 0.36 (light, redness, and yelowish), light transmission value are 0.43—27.39 (200—800 nm), and transparency value 4.09.
Pengaruh Penambahan Minyak Jintan Hitam (Nigella sativa) dengan Konsentrasi Berbeda pada Proses Pembuatan Yoghurt terhadap Jumlah Bakteri Asam Laktat, pH, dan Akseptabilitas Saleh, Muhammad Rhafly; Putranto, Wendry Setiyadi; Gumilar, Jajang
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.45086

Abstract

Yoghurt is a dairy product containing probiotics which have benefits for the body and can be innovated by adding flavours with the aim of attracting the interest of the people who consume it. Black cumin is one of the spices that can be used in making yoghurt. Black cumin is a spice that contains essential compounds and secondary metabolites that can improve health and contains carbohydrates that can function as prebiotics. This study aims to reveal the number of lactic acid bacteria, pH and acceptability of yoghurt added with black cumin oil. This research was conducted experimentally using a completely randomized design (CRD) with 5 concentration treatments (P0 = 0%, P1 = 0.1%, P2 = 0.2%, P3 = 0.3% and P4 = 0.4%) and 4 times repetition. Data on the number of lactic acid bacteria and pH were analysed using the test of variance and Duncan's test while the acceptability data were tested using Kruskal-Wallis and continued with the Mann-Whitney test. The results showed that the addition of black cumin oil in the manufacture of yoghurt showed a significant effect on the total bacteria, pH and acceptability of taste, aroma and total acceptance. The addition of black cumin oil with a concentration of 0.1% is a concentration that is still acceptable to the panellists and is used in the manufacture of yoghurt with a total lactic acid bacterium of 5.02 x 108 CFU/mL and a pH value of 4.39.
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.
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