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All Journal Pastura; Journal Of Tropical Forage Science Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Ilmu Pangan dan Hasil Pertanian JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengolahan Pangan Jurnal Aplikasi Teknologi Pangan MITRA: Jurnal Pemberdayaan Masyarakat Jurnal Teknologi Pertanian Jurnal Peternakan (Jurnal of Animal Science) JURNAL PERTANIAN Jurnal Peternakan Nusantara Pasundan Food Technology Journal (PFTJ) Jurnal Abdi Insani Jurnal Sains dan Teknologi Peternakan Wahana Peternakan Mitra Mahajana: Jurnal Pengabdian Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Jurnal Peternakan Sabana Jurnal Agripet NAAFI: JURNAL ILMIAH MAHASISWA
Ina, Yessy Tamu
Program Studi Peternakan, Fakultas Sains Dan Teknologi, Universitas Kristen Wira Wacana Sumba
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PENGAWETAN DAGING AYAM BROILER DENGAN MEMANFAATKAN DAUN SELADA (LACTUCA SATIVA L.) DAN PENGARUHNYA TERHADAP ORGANOLEPTIK DAN TOTAL ANTIOKSIDAN: Preservation of Broiler Chicken Meat Using Lettuce Leaves (Lactuca sativa L.) and Its Effect on Organoleptic Properties and Total Antioxidant Activity Armince Ledu; yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.7651

Abstract

This study aimed to determine the effectiveness of lettuce leaf extract (Lactuca sativa L.) as a natural preservative in improving the organoleptic quality and antioxidant activity of broiler chicken meat. The research was conducted at the Integrated Laboratory of Wira Wacana Christian University, Sumba, using a Completely Randomized Design (CRD) consisting of four levels of lettuce leaf extract concentration, namely 3%, 6%, 9%, and 12%, with four replications for each treatment. The parameters observed included moisture content, pH, organoleptic properties (color, taste, texture, and overall acceptability), and antioxidant activity measured using the DPPH radical scavenging method to determine IC₅₀ values. Data analysis was performed using ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test when significant differences were found, while sensory data were analyzed using the Kruskal–Wallis test. The results showed that the moisture content ranged from 74.41% to 75.69%, while the pH values ranged from 4.21 to 4.43, which were still within the normal range for fresh chicken meat. Sensory evaluation indicated that the 9% concentration achieved the highest scores for color, texture, and overall acceptability, whereas the 12% treatment obtained the highest score for taste. All treatments showed IC₅₀ values above 200 ppm, indicating very weak antioxidant activity. However, the 12% treatment showed the lowest IC₅₀ value of 204,826.73 ppm compared to the other treatments. In general, the addition of lettuce leaf extract has the potential to maintain sensory quality while enhancing the functional value of broiler chicken meat as a source of natural antioxidants. These results indicate that lettuce leaf extract can be utilized as a natural additive in poultry meat preservation. The presence of bioactive compounds such as phenolic compounds, flavonoids, and tannins in lettuce leaves is believed to contribute to antioxidant and antibacterial properties, which may help delay oxidative reactions and microbial growth during storage. Considering the balance between sensory quality and functional potential, a lettuce leaf extract concentration of 9% is recommended as the best treatment in this study.
PEMANFAATAN DAUN SELADA SEBAGAI ALTERNATIF BAHAN PENGAWET ALAMI PADA DAGING AYAM BROILER: Utilization Of Lecttuca Leaves As An Alternative Natural Preservative For Broiler Chicken Meat Imelinda Konga Naha; Yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.7705

Abstract

This research was conducted to the evaluate effectiveness of fermented lecttuca leaf solution (lactuca sativa l) as a natural preservative to maintain the quality of broiler chicken meat during the storage process. The study was conducted at the Integrated Laboratory of Wira Wacana Christian University, Sumba. The manufacturing process was carried out by making a lettuce fermentation solution. The materials used were 100 g of broiler chicken meat and lettuce fermentation solution. This study used a Completely Randomized Design (CRD) with 4 treatments and 5 replications, namely: P1 (6%), P2 (9%) P3 (12%) P4 (15%) so that there were 20 sample units. The variables observed were pH, moisture content, organoleptic properties(color, taste, texture, and preference) and total protein. Data were analyzed using the ANOVA test at the 5% level and continued with the Duncan Multiple Range Test if there were significant differences. Organoleptic data were analyzed using the Kruskal-Wallis test and continued with the Mann-Whitney test. The results of the study showed that the lettuce leaf fermentation solution treatment significantly affected (P <0.05) the color, texture, and preference level. The 9% concentration treatment showed the lowest water content, so it was considered the most effective in maintaining meat quality. Based on the results of the study, the lettuce leaf fermentation solution has the potential as an alternative natural preservative in chicken meat.
PENGARUH KONSENTRASI LARUTAN DAUN SELADA SEBAGAI PENGAWET ALAMI TERHADAP KUALITAS FISIKOMIAWI DAGING AYAM BROILER : The Effect Of Lettuce Leaf Solution Concentration As A Natural Preservative On The Physicomic Quality Of Broiler Chicken Meat Mesrania Malo; Yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.7706

Abstract

This research was conducted at the Integrated Laboratory of Wira Wacan Christian University, Sumba, with the aim of utilizing natural food ingredients in the form of lettuce leaves as an alternative preservative in broiler chicken meat. The study used a completely randomized design (CRD) consisting of 4 treatments with 5 replications. The treatments given were P1 with a concentration of 5%, P2 with a concentration of 8%, P3 with a concentration of 11%, and P4 with a concentration of 14%, resulting in a total of 20 experimental sample units. The observed variables included water content, pH, organoleptic tests (color, taste, texture, and preference level), and total proximate profile analysis. The research data were analyzed using analysis of variance (ANOVA) at a significance level of 5%. The results showed that: Treatment with a concentration of 14% (P4) showed the best results in color and taste parameters. Meanwhile, a concentration of 8% (P2) produced the highest value in terms of texture and panelists' preference level. In general, treatment with a concentration of 8% is considered the most optimal condition because it achieves the best level of panelist acceptance and is able to provide a balance in the product's sensory. The higher concentration of lettuce solution has a positive impact on the Proximate Profile, namely the meat protein content does not exceed the SNI standard, the meat fat is within the normal category, and the meat is preserved due to the low water content. The results of the study showed that the best water content value was 43,30%, pH was 5,26%, while the best organoleptic value in terms of color was 3,10%, taste was 2,80%, texture was 2,45%, and preference was 2,55%.
Fortifikasi Tepung Hati Ayam Dan Tepung Kelor Dalam Pengolahan Cookies Kambambang Dan Pengarunya Terhadap Total Profil Proksimat Produk: Fortification Of Chicken Liver Flour And Moringa Flour Un The Processing Of Kambambang Cookies And Their Effects On The Total Proximate Profile Of The Product Sonia Natasya Elul Para Lomi; Yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.7822

Abstract

The study aimed to evaluate the effects of fortifying chicken liver flour and moringa flour on the proximate content and sensory acceptance of cassava flour-based kambambang cookies. This study used a Completely Randomized Design with four levels of fortification, namely P1 (3%), P2 (5%), P3 (7%), and P4 (9%) with five replications. The treatment was carried out by varying the levels of addition of a combination of chicken liver flour and moringa flour based on the percentage of total dry matter, while the composition of the other ingredients was kept the same in each treatment. The parameters analyzed included moisture content, pH, organoleptic tests (color, taste, texture, and overall liking), as well as total proximate profile (moisture, ash, protein, fat, and carbohydrates). The results showed moisture content ranging between 3.272-4.443% with pH 5.53-5.85. The highest panelist preference was recorded in treatment P4, mainly due to the significant improvement in taste. Fortification increases ash and protein levels, reflecting the addition of minerals and nutritional value, while the relatively high fat content (27.52-30.54%) supports the cookies' texture and flavor. Carbohydrate content ranges from 63.475-67.018% and serves as the primary energy source. The study concludes that the combination of chicken liver flour and moringa flour can simultaneously improve the proximate profile and sensory acceptance of kambambang cookies, making them a viable option for developing more nutritious and functional local foods.
PENGOLAHAN COOKIES KAMBAMBANG DENGAN PEMANFAATAN TEPUNG HATI AYAM DAN DAUN KELOR DAN PENGARUHNYA TERHADAP ORGANOLEPTIK PRODUK: Processing kambambang cookies with the addition of chicken liver flour and moringa laeves and their effect on the product’s organoleptic properties Ina Kaita Niwa niwa; Yessy Tamu ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.7832

Abstract

This study aimed to analyze  the effect of fortification of chicken liver flour and moringa leaf flour (moringa oleifera) on the chemical and organoleptic characteristic of kambambang cookies using a Completely Randomized Design (4 treatments; 5 replicatons). The results showed a water content of 4,36-6,17% with a significant difference (P<0,05). Where P4 (3,36%) met the SNI standrd (<5%), while the pH of 5,49-5,76 was not signifivantly different (p>0.05). protein content ranged from 1,68-2,14% with the highest values in P4 (2,14%) and the lowest in P3 (1,68%), indicating a non-linear increase due to the interaction of the ingredient components. Organoleptic tests showed that taste and preference were significantly different (p<0,05), while color and P4 the highest taste score (2.70). it was concluded that fortification had a significant effect on air content and some sensory attributes, but was not yet able to increase protein according to SNI standards, so formulation optimization was needed to balcance nutritional value and consumer acceptance.
Co-Authors A. Kaka Adindarena, Vindya Donna Agnes Rambu Riti Aldi Umbu Moki Alexander Kaka Ama, Kelvin Daniel Tamu Andung, Evander Talu Angu, Bertolomeus Behar Tunggu Apris Yanus Bura Sawula Armince Ledu Banju, Rambu Adinda Hamba Brian Umbu Reku Eduard kalendi wawu Elson Palamanga Palamanga Erixon Firanto Umbu Deta Lunggi Ferdy A. J. Jutalo Fiktor Ngguli Hunggu Mila haingu, ardian Hajawa, Arni Hamalinda, Agus Jawa Hambakodu, Marselinus Hana, Lince Tanggu Imelinda Konga Naha Ina Kaita Niwa niwa Iven Patu Sirappa Kaka, Alexander Kiaguz Muhammad Zain Basriwijaya Kristian Djawa Mehang Kristian Djawa Mehang Maria Anjelina Taka Mbana, Febyningsi Rambu Ladu Mehang, Kristian Djawa Meharangga, Agrianto Meharangga Melip, Merson Katauhi Mesrania Malo Meylani Fernanda Intan Riwoe Ndia, Yelia May Danga Nikodemus Luta Ana Meha Nikodemus Luta Ana Meha Pari, Aris Umbu Pari, Aris Umbu Hina Saragih, Elsa Christin Sawula, Apris Yanus Bura Sonia Natasya Elul Para Lomi Taka, Maria Anjelina Talakua, Alfrian Carmen Umbu Artur Ratu Amah Valentinus Priyo Bintoro Wadu, Junaedin Widiyanto Widiyanto Wunga, Apriningsih Yanti, Seri Uru Yatris Rambu Tega Yelia May Ndanga Ndia