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All Journal Buletin Peternakan Jurnal Ilmu Ternak Veteriner JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Ilmu Peternakan Terapan Abdimasku : Jurnal Pengabdian Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Jurnal Triton Jurnal Peradaban Masyarakat (JPM) International Journal of Technology, Food and Agriculture
Agus Hadi Prayitno
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Buletin Peternakan

 1 
Kualitas Fisik dan Sensoris Daging Ayam Broiler yang Diberi Pakan dengan Penambahan Ampas Virgin Coconut Oil (VCO) (Physical and Sensory Quality of Meat of Broiler Chicken Fed with The Addition of Virgin Coconut Oil Waste) Agus Hadi Prayitno; Edi Suryanto; Zuprizal (Zuprizal)
Buletin Peternakan Vol 34, No 1 (2010): Buletin Peternakan Vol. 34 (1) Februari 2010
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v34i1.107

Abstract

The experiment was conducted to evaluate physical and sensory quality of meat of broiler chicken fed diets with addition of VCO waste. One hundred and twenty five DOC’s unsex Arbor Acres strain CP 707 were randomly dividedinto 25 groups containing five birds each. There were five dietary treatments and five cages in each treatment for replication. Chickens were raised for 35 days. Levels of VCO waste in feed treatments were: 0, 0.5, 1.0, 1.5, and 2.0%.Drinking water and feed were given ad libitum. For the first week, birds were fed BR1, afterward dietary treatments were given until the end of the experiment and then they were slaughtered. Meat samples (Pectoralis superficialis) weretaken to determine the physical and sensory quality of meat. The data of physical quality were analysed by the analysis variance of completely randomized design, whereas data of sensorial quality were analysed by the analysis of nonparametric test of Hedonic Kruskal-Wallis. The results showed that addition of VCO waste level increased pH value and water-holding capacity and decreased cooking loss and tenderness of meat of broiler chicken. However, sensorialtest indicated that VCO waste addition did not affect color, taste, texture, juiciness, tenderness, and acceptability of meat of broiler chicken. It could be concluded that the addition of VCO waste in the ration improved the physicalquality of broiler meat.(Key word: Chicken broiler meat, Physical quality, Sensory, VCO waste)
Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata)) Agus Hadi Prayitno; Firdha Miskiyah; Afina Viyunnur Rachmawati; Tombak Mahesa Baghaskoro; Bekti Putra Gunawan; Soeparno (Soeparno)
Buletin Peternakan Vol 33, No 2 (2009): Buletin Peternakan Vol. 33 (2) Juni 2009
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v33i2.124

Abstract

The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of sausage by using fortification with β-caroten of pumpkin. There were five treatments of fortification with β-caroten of pumpkin asthe filler substitutions on sausage processing. The treatments were: 0% (control), 25, 50, 75, and 100% of the filler. There were five replications in each treatment. The data of physical and chemical characteristics from the completely randomized design were analysed by analysis of variance. The data of sensory characteristics were analysed by the analysis of non parametric test of Hedonic Kruskal-Wallis. The results showed that sausage fortified with β-caroten of pumpkin as the filler substitutions up to 100% level on sausage processing affected significantly (P<0.01) on physical characteristics of sausage (decreased water-holding capacity, increased tenderness and it did not affect pH value of sausage), chemical characteristics of sausage (decreased moisture, increased protein, fiber, β-caroten, and it did not affect the fat content of sausage), and sensory characteristics of sausage (increased taste, decreased color, aroma, texture, touchness, and acceptability of sausage).(Key words: Sausage, Pumpkin, β-caroten, Physical characteristics, Chemical, Sensory)
Pengaruh Metode Pembuatan dan Pengeringan yang Berbeda terhadap Karakteristik Fisik, Kimia, dan Sensoris Dendeng Daging Kelinci Agus Hadi Prayitno; Dwi Puspa Adie Saputra; Antariya Kurniati; Herni Widyastuti; Raras Rahayu Utami; Soeparno (Soeparno); Rusman (Rusman)
Buletin Peternakan Vol 36, No 2 (2012): Buletin Peternakan Vol. 36 (2) Juni 2012
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v36i2.1587

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh metode pembuatan dan pengeringan yang berbeda terhadap karakteristik fisik, kimia, dan sensoris dendeng daging kelinci. Metode pembuatan dendeng yaitu iris dan giling. Metode pengeringan dendeng yaitu kering matahari dan kering oven. Setiap perlakuan terdiri atas tiga replikasi. Data hasil uji karakteristik fisik dan kimia dendeng dianalisis dengan analisis variansi pola faktorial 2 x 2. Perbedaan rerata pada interaksi diuji dengan uji Duncan’s New Multiple Range Test. Data hasil uji sensoris dendeng dianalisis dengan analisis non parametrik dengan uji Hedonic Kruskal-Wallis. Hasil penelitian menunjukkan bahwa metode pembuatan yang berbeda berpengaruh nyata (P<0,05) terhadap karakteristik fisik dendeng (nilai pH, susut masak, dan keempukan), karakteristik kimia dendeng (kadar lemak), dan karakteristik sensoris dendeng (tekstur, keempukan, dan daya terima). Metode pengeringan yang berbeda berpengaruh nyata (P<0,05) terhadap karakteristik fisik dendeng (susut masak dan keempukan), karakteristik kimia dendeng (kadar lemak), dan karakteristik sensoris dendeng (warna). Ada interaksi yang nyata (P<0,05) antara metode pembuatan dan pengeringan yang berbeda terhadap karakteristik kimia dendeng sedangkan berbeda tidak nyata terhadap karakteristik fisik dendeng. Dendeng giling dengan kering oven adalah yang paling baik dengan tekstur yang lebih halus, lebih empuk, dan lebih disukai. (Kata kunci: Daging kelinci, Karakteristik dendeng, Pembuatan, Pengeringan)
PENGARUH FORTIFIKASI NANOPARTIKEL KALSIUM LAKTAT KERABANG TELUR TERHADAP SIFAT KIMIA DAN FISIK BAKSO AYAM Agus Hadi Prayitno
Buletin Peternakan Vol 40, No 1 (2016): BULETIN PETERNAKAN VOL. 40 (1) FEBRUARI 2016
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v40i1.9821

Abstract

The experiment was conducted to analysis the effect of nanoparticle eggshell calcium lactate fortification on chemical and physical properties of chicken meatballs. The materials were chicken meat, filler, spices, salt, eggshell calcium and nanoparticle calcium lactate. Fortification level of eggshell calcium and nanoparticle calcium lactate on making meatballs was 0.3% of the total meatball dough. Each treatment consisted of five replications. The data of chemical and physical properties of meatballs were analyzed statistically using variance analysis. The differences between means were tested by Duncan's new Multiple Ranges Test. The meatball fortified with eggshell calcium showed lower moisture content 67.92%, and showed higher fat content 6.92% and ash 2.56% than those of nanoparticle eggshell calcium lactate. The meatballs fortified with eggshell calcium had higher pH value 7.34 and water-holding capacity 58.53% and more firmness than those of fortified with eggshell calcium lactate. (Keywords: Chemical and physical properties, Chicken meatballs, Eggshell, Fortification, Nanoparticle calcium lactate)
Characterisation of Nano-Calcium Citrate from Waste Broiler Chicken Bones Synthesized Using Lime as a Novel Food Supplement Prayitno, Agus Hadi; Umam, Muhammad Syafi’ul; Ridho, Muhammad Riziq; Safitri, Aisyah Rahmadani; Roihan, Naufal Alief
Buletin Peternakan Vol 49, No 3 (2025): BULETIN PETERNAKAN VOL. 49 (3) August 2025
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v49i3.107958

Abstract

Broiler chicken bone calcium oxide is 5.6 g mixed with 20 mL of distilled water. A mixture of 50 mL of lime juice and 30 mL of distilled water was added and then stirred using a hotplate magnetic stirrer at a temperature of 75°C for 30 min at a speed of 500 rpm/min. Ethanol 50% was added to as much as 20 mL (v/v), dried in the sun for 5 d, and then ground using a blender. Parameters observed were particle-size analysis (PSA), scanning electron microscopy (SEM), energy dispersive x-ray (EDX), fourier transform infrared (FTIR), and color. Data from PSA, SEM, EDX, FTIR, and color test results were analyzed descriptively. The research results show that green synthesis with lime can change the particle size of broiler chicken bone calcium into nanoparticles. Lime can be used to synthesize broiler chicken bone calcium into nano-calcium citrate with a particle size of around 524.1 nm. Colorimetric evaluation showed excellent brightness (L* 72.60), minimal redness (a* 3.20), moderate yellowness (b* 15.60), and acceptable whiteness (68.31), demonstrating lime's dual function as both a synthesizing agent and natural purifier. These findings indicate that the lime-mediated synthesis produces high-quality nano-calcium citrate from poultry byproducts, making it a promising candidate for novel food supplement applications.
Co-Authors Adib Norma Respati Afina Viyunnur Rachmawati Agatha Widiyawati Agustin, Melda Nur Ahmad Sa'Roni Alima Bachtiar Abdullahi Anang Febri Prasetyo, Anang Febri Anang Sutirtoadi Antariya Kurniati Ardina Tanjungsari Asri, Dewi Asrianto, Noor Awaludin, Aan Bekti Putra Gunawan Budi Prasetyo Budi Prasetyo Budi Prasetyo Budi Utomo Choirul Huda DADIK PANTAYA Deltaningtyas Tri Cahyaningrum Dewi Asri Dharwin Siswantoro Dharwin Siswantoro Diauddin, Muhammad Dini Aprilia Dwi Puspa Adie Saputra Dyah Laksito Rukmi Edi Suryanto Estin Roso Pristiwaningsih Fahruddin Wakano Faradinda Lorenza Firdha Miskiyah Fitriani Akhsan Hariadi Subagja Hatmiyarni Tri Handayani Hatmiyarni Tri Handayani Herni Widyastuti Hertamawati, Rosa Tri Huda Oktafa Imam Busthomi Imam, Shokhirul Joko Irsan Sanyoto Joni Murti Mulyo Aji Merry Muspita Dyah Utami Meswari, Rusna Mira Andriani Muhamad Hafiidh Naafi’yan MUHAMAD, NUR Muhammad Diauddin Muhammad Diaudin Nani Irwani Nelzi Fati Nilawati Nilawati Ningsih, Niati Niswatin Hasanah Noor Asrianto Noor Asrianto Nugraheni, Yudhi Ratna Nuraidya Fajariah Nurkholis Nurkholis Nurkholis, - Putra, Yoga Dwi Kurnia Rahmasari, Reikha Ramadhanti, Faradziba Rahayu Sifa’ Iftitah Raras Rahayu Utami Reikha Rahmasari Retno Lestari Ridho, Muhammad Riziq Rinanti, Rosyida Fajri Rizki Amalia Nurfitriani Rizqi Febrian Pramudita Roihan, Naufal Alief Ronaldo Yogi Rusman (Rusman) Rusman Rusman Rusna Meswari Rusna Meswari Safitri, Aisyah Rahmadani Satria Budi Kusuma Setiyo Harlin Wicaksono Siswantoro, Dharwin Soeparno Soeparno Soeparno Soeparno Sri Hartatik Suci Wulandari Suparmi Suparmi Suryadi, Ujang Suryaningsih, Wahyu Suryanto, Edi T A Siswoyo T H Rahman T Lindrianti Theo Mahiseta Syahniar Tombak Mahesa Baghaskoro Umam, Muhammad Syafi’ul Ummul Masir Waladun Musytasyfa Ramadhana Wibisono, Gilang Setyo Wida Wahidah Mubarokah Yuny Erwanto Zuprizal (Zuprizal)