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Jajang Gumilar
Universitas Padjadjaran
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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.
Kecepatan Pertumbuhan Spesifik Bakteri Asam Laktat dengan Ekstrak Kacang Merah (Phaseolus vulgaris L.) sebagai Studi Awal Produksi Flavored Yogurt Eka Wulandari; Wendry Setiyadi Putranto; Jajang Gumilar; Lilis Suryaningsih; Andry Pratama; Trianingtyas Kusuma Anggaini
Jurnal Agripet Vol 22, No 1 (2022): Volume 22, No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v22i1.21129

Abstract

ABSTRACT. Bakteri asam laktat merupakan bakteri yang memfermentasi bahan pangan melalui fermentasi karbohidrat menghasilkan sejumlah besar asam laktat. Penelitian ini bertujuan untuk mengetahui kecepatan pertumbuhan spesifik dari bakteri asam laktat (Streptococcus thermophilus FNCC 0040 (ST), Lactobacillus bulgaricus FNCC 0041 (LB), Lactobacillus acidophilus FNCC 0051 (LA), Lactobacillus casei ALG.2.12 (LC ALG 2.12), Bifidobacterium ATCC 12746 (BF) sebagai studi awal pembuatan flavored yogurt. Dari hasil pengujian, diperoleh penambahan ekstrak kacang merah meningkatkan kecepatan pertumbuhan spesifik isolat bakteri asam laktat dan menurunkan pH medium sehingga, penggunaan ekstrak kacang merah dapat digunakan sebagai prebiotik yang dapat meningkatkan pertumbuhan bakteri asam laktat. Kecepatan pertumbuhan spesifik paling tinggi adalah isolat Bifidobacterium dalam medium MRS Broth dengan ekstrak kacang merah.(Specific growth rate of lactic acid bacteria with red bean extract (Phaseolus vulgaris L.) as a preliminary study of flavored yogurt production)ABSTRAK. Lactic acid bacteria are group of bacteria which ferment food carbohydrates and produce lactic acid as the main product of fermentation. This study aimed to determine the specific growth rate of lactic acid bacteria (Streptococcus thermophilus FNCC 0040 (ST), Lactobacillus bulgaricus FNCC 0041 (LB), Lactobacillus acidophilus FNCC 0051 (LA), Lactobacillus casei ALG.2.12 (LC ALG 2.12), Bifidobacterium ATCC 12746 (BF) as a preliminary study for the production of flavored yogurt. In this study, lactic acid bacteria was culture in two different medium, deMan Rogosa Sharpe (MRS) Broth and deMan Rogosa Sharpe (MRS) Broth with red bean extract. Optical density, lactic acid biomass and pH was measured during fermentation processed. The results showed that the addition of red bean extract increased the specific growth rate of lactic acid bacterial isolates and lowering the pH of the medium so that the use of red bean extract can be used as a prebiotic which can increase the growth of lactic acid bacteria. The highest specific growth rate was Bifidobacterium in MRS Broth medium with red bean extract.
Kualitas Kimia Penyamakan Kulit Domba Garut dengan Penambahan Ekstrak Daun Teh Hijau Tua purnama, itang; gumilar, jajang
Musamus Journal of Livestock Science Vol 7 No 2 (2024): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v7i2.6390

Abstract

Dark green tea waste is a raw material that contains quite high amounts of tannin, but has not been utilized optimally by society, so it is necessary to use the waste, one of which is to use it as a raw material for environmentally friendly industries, namely as a vegetable tanning agent. application in the tanning process. The research was carried out from February to October 2020 in several locations, namely the Inorganic Physical Chemistry Laboratory, FMIPA, PT. Elco Indonesia Sejahtera and the Yogyakarta Center for Rubber Leather and Plastics (BBKKP). The study used a completely randomized design (CRD) with treatments of 25%, 35%, 45% and 55% using tannin concentration of tea leaf waste extract with five replications. The data obtained were analyzed using variance and to determine differences, the Duncan test was carried out. The research results showed that the use of 25% tanning agent provided the best quality compared to other treatments
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).
The Effect of Garlic Extract (Allium sativum) on Marination of Native Chicken Meat on Cooking Loss, Water Holding Capacity, Tenderness and Organoleptics Herlia, Andrea; Suryaningsih, Lilis; Gumilar, Jajang
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 3 (2025)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v13i3.p942-954

Abstract

Native chicken meat has a tougher texture, so it requires a longer processing time. Native chicken meat used in this study come from 6 month old female native chicken meat. Garlic contains compounds with high antibacterial and antioxidant activity, so it can be used as a natural preservative to maintain meat quality and affect its physical properties of meat including texture. This study aims to determine the effect and best concentration of using garlic extract (Allium sativum L.) on cooking loss, water holding capacity, tenderness and organoleptic of native chicken meat. The study was conducted at the Animal Product Processing Technology Laboratory and at the Biotechnology Research and Testing Laboratory, Faculty of Animal Husbandry, Padjadjaran University. The study was conducted using an experimental method using a completely randomized design with 5 treatments and 4 replications. Marinating treatments using various concentrations of garlic extract consisted of P0 (without marination), P1 (10%), P2 (20%), P3 (30%) and P4 (40%). The parameters cooking loss, water holding capacity and tenderness were analyzed using Analysis of Variance and Duncan's further test, while organoleptic data were analyzed using Kruskal Wallis and Mann Whitney. The results showed that the treatment had a significant effect (P<0.05) on water holding capacity and tenderness but gave results that had no significant effect on cooking losses and organoleptics. The best treatment was P3 (30%) with a cooking loss value of 35.10%, water holding capacity of 36.828%, tenderness of 2.169 kgf and organoleptic properties favored by the panelists.
Co-Authors Akhmad Hidayatulloh Alifia Bintang Azzahra Altasya Frilanda Andry Pratama Andry Pratama Andry Pratama Andry Pratama, Andry 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