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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmiah Ilmu-Ilmu Peternakan
Wahniyathi Hatta
Bagian Klinik Hewan, Fakultas Kedokteran Hewan, Universitas Udayana, Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Other

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Antioxidant Activities, Physicochemical and Sensory Quality Attributes of Steam Milk Dodol Using Red Rice Flour Hatta, Wahniyathi; Ningrum, Endah Murphi; Yuliati, Farida Nur; Syawal, Sutomo
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 2 (2025): August 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.02.4

Abstract

Red rice exhibits high antioxidant activities due to its significant levels of anthocyanins. Incorporating red rice into milk dodol production is expected to enhance product functionality. This research examined the effect of substituting glutinous rice flour with red rice flour at varying proportions on the quality of steamed milk dodol. The study employed a completely randomized design with a single factor (proportions of red rice flour to glutinous rice flour: 30:70, 40:60, and 50:50). Each treatment was replicated three times. Quality parameters included anthocyanin content, antioxidant activity, TBA value, proximate composition, reducing sugar content, color values (L*, a*, b*), water activity, and sensory quality. Increasing the proportion of red rice flour significantly increased (p<0.01) anthocyanin levels, antioxidant activity, reducing sugar content, and redness (a*), but significantly decreased (p<0.01) water content, fat content, and yellowness (b*). No significant differences (P<0.05) were observed in TBA value, protein content, ash content, brightness (L*), water activity, and sensory quality with increasing red rice flour proportion. Thus, substituting up to 40% glutinous rice flour with red rice flour improved the quality and functionality of steamed milk dodol without compromising acceptability.
Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem Hatta, Wahniyathi; Hermanianto, Joko; Maheswari, Rarah RA
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 9 No 2 (2006): November 2006
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.749 KB) | DOI: 10.22437/jiiip.v0i0.577

Abstract

It  is  important  to  maintain  meat  characteristics  after  slaughtering  because  its relationship  with  preferences  and  economics  values of  meat  and  meat  product.    Salt addition  is  an  alternative.    The  aim  of  this  research  was  to  observe  influence  of  salt addition  on  meat  characteristics  during  the  first  7  day  of  post  mortem  aging.    Meat sample was divided into three groups of salt added treatments : 1) without salt addition, 2) salt added at one  day prior to aging, and 3) salt added every day along aging period.  The results showed that salt added at the zero day was to increase pH, solubility of salt-soluble  protein,  and  water  holding  capasity  (WHC)  to  a higher  level  compared  to  the other two treatments.  Although salt  addition may increased the meat characteristics, decreasing these characteristics could not be avoided when the meat stored for 7 day post mortem aging.  
Co-Authors Farida Nur Yuliati, Farida Nur Joko Hermanianto Ningrum, Endah Murphi Rarah RA Maheswari Sutomo Syawal