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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 : JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis)

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Physical Quality of Culled Duck Meatball Substituted with Edamame Flour Filler Prayitno, Agus Hadi; Wibisono, Gilang Setyo
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (437.319 KB) | DOI: 10.33772/jitro.v9i2.21053

Abstract

This study aimed to determine the effect of edamame flour filler substitution on the physical quality of culled duck meatballs. The research material consisted of culled duck meat, tapioca flour, edamame flour, albumen, garlic, onion, salt, pepper, monosodium glutamate, sodium tripolyphosphate, and ice. The edamame flour filler substitution treatments were P0 (0%), P1 (5%), P2 (10%), P4 (15%), and P5 (20%) from total filler. Each treatment consisted of five replications. The parameters which tested were pH value, water holding capacity, cooking loss, and chewiness. The data on physical quality results were analyzed by analysis of variance using completely randomized design and if there was significantly (P<0.01), then that tests further by the Duncan's New Multiple Range Test. The results showed that the substitution of edamame flour filler to the level of 20% had a highly significant effect (P<0.01) on pH value, water holding capacity, cooking loss, and tenderness of culled duck meatballs. The edamame flour filler substitution at the level of 20% can increase the pH value, water holding capacity, and cooking loss, but decrease chewiness of culled duck meatballs.
The Effect of Pumpkin Flour Filler Substitution on the Nutrition Facts of Beef Sausage Prayitno, Agus Hadi; Miskiyah, Firdha; Soeparno, Soeparno
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.55 KB) | DOI: 10.33772/jitro.v9i2.21060

Abstract

The objectives of the experiment were to determine the effect of pumpkin flour filler substitution on the nutrition facts of beef sausage. The research material was divided into five substitution treatments of pumpkin flour as a filler in sausage processing, namely: 0, 25, 50, 75, and 100% of the total filler. Each treatment consisted of five replications. The nutrition facts of sausages was calculated based on the nutritional adequacy rate of sausages which refers to the average energy sufficiency for the Indonesian population per person per day, which is 2,150 kcal, total protein 60 g, total fat 67 g, and 30 g food fiber with a 50 g serving size. The data from the calculation of the nutrition facts of sausages were analyzed by analyzing variance and then tested by using Duncan's New Multiple Range Test. The results showed that the sausages substituted filler with pumpkin flour had a highly significant effect (P<0.01) on total protein, fiber, and β-carotene, but did not affect the energy from fat and total fat of beef sausage. Sausages substituted filler with pumpkin flour up to 100% had a higher intake of total protein, fiber, and β-carotene than control sausages.
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)