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Nurul Qisti

Department of Agricultural Product Technology, Faculty of Science and Technology, Universitas Muhammadiyah Sidenreng Rappang

Author-ID : 2856276

Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering

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Effect of temperature and drying time on chemical characteristics of duck bone meal Nurul Qisti; Angga Nugraha; Zulfatun Najah
Jurnal Teknika Vol 17, No 1 (2021): Available Online in June 2021
Publisher : Faculty of Engineering, Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36055/tjst.v17i1.10608

Judul: Pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia tepung tulang bebek Title: Effect of temperature and drying time on chemical characteristics of duck bone meal Limbah tulang itik menjadi menjadi perhatian masyarakat khususnya masyarakat Kabupaten Sidrap, Sulawesi Selatan karena di wilayah ini terdapat banyak warung makan palekko’ itik yang menghasilkan limbah padat yaitu tulang itik. Langkah untuk meminimalisir limbah tulang itik ini adalah dengan mengolahnya menjadi produk inovasi yakni tepung tulang itik. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia tepung tulang itik. Metode pengolahan merupakan modifikasi dari penelitian [1] meliputi diantaranya pencucian, pemotogan, perebusan tulang, pembersihan, pengeringan dan penepungan. Rancangan percobaan menggunakan rancangan acak lengkap (RAL) satu faktor dengan 3 perlakuan dan 3 ulangan yaitu P1 (T1=100 OC; t1=5 jam), P2 (T2 =150 OC; t2 =3 jam) dan P3 (T3=200 OC; t3=1 jam). Data diproses dan diuji ANOVA untuk melihat perbedaan diantara perlakuan. Uji lanjut dilakukan dengan beda nyata terkecil (BNT) jika terdapat perbedaan signifikan pada α ≤ 5%. Karakteristik kimia produk dianalisis dengan komposisi proksimat, kadar kalsium dan kadar fosfor. Selain itu dilakukan perbandingan produk dengan standar mutu tepung tulang (SNI 01-3158-1992). Karakteristik kimia tepung tulang itik terbaik dihasilkan pada perlakuan suhu pengeringan 200 OC dan lama pengeringan 1 jam (P3) dengan rata-rata kadar air 2.88%, kadar abu 40.46%, kadar serat 0.47%, kadar protein 40.71%, kadar lemak 13.81%, kadar kalsium 1.90%, dan kadar fosfor 8.56%. Duck bone waste is still become community attention, especially in the Sidrap district, South of Sulawesi Province, because it has many ducks palekko' food stalls that produce solid waste in the form of duck bone. Processing this waste into the innovative product (done bone meal) was essential to minimize the waste. This study aimed to determine the effect of drying temperature and time on the chemical characteristics of the duck bone meal. The research method was modification the method used by [1], including washing, cutting, boiling bones, cleaning, drying, and shining. The experimental design was a completely randomized experimental design (CRD), one factorial, consisting of 3 treatments and three replications, namely P1 (T1=100OC; t1=5 hours), P2 (T2=150OC; t2=3 hours), and P3 (T3=200OC; t3=1 hour). Data were processed and tested ANOVA to see differences among treatments. If there was a significant difference among treatments at α ≤ 5%, a further test was carried out using the least significant difference (LSD). The product was characterized by proximate composition, calcium content, and phosphorus content. The analysis was also carried out to compare the bone meal quality with standard (SNI 01-3158-1992). The duck bone meal that has the best characteristics was in the treatment of 200OC and 1 hour drying time (P3) with an average result of 2.88% moisture content, 40.46% ash content, 0.47% fiber content, 40.71% protein, 13.81% fat content, 1.90% calcium content and 8.56% phosphorus content.

Making duck bone meal as a source of calcium using the sidrap protein hydrolysis technology from poultry-based conventional food processing waste Nurul Qisti; Rukmelia Rukmelia; Zulfatun Najah; Elsa Windiastuti; Monalisa Ibrahim; Putri Nurul Hikmah
Jurnal Teknika Vol 17, No 2 (2021): Available Online in November 2021
Publisher : Faculty of Engineering, Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36055/tjst.v17i2.12821

This research is a study to improve duck bone meal characteristics with higher calcium and protein content. This study aims to determine the best conditions of modification processing of duck bone meal based on the chemical characteristics and the highest calcium content. The research method was modified by Putranto et al., including washing, bone boiling, damage, presto process, boiling process, extraction of NaOH base, washing, drying, and flouring. The research was used a completely randomized experimental design (CRD), consisting of 3 treatments and three replications, namely P1 (NaOH immersion for 2 hours), P2 (NaOH immersion for 3 hours), and P3 (NaOH immersion for 4 hours). The data analysis technique was quantitative and analytic using ANOVA with a significance level of 5% using the SPSS application to determine the effect of immersing NaOH various treatments on the chemical characteristics of duck bone meal. The analysis includes yield, proximate composition, and calcium. In addition, physical, organoleptic, and microbiological analyses were carried out. The best of manufacture of duck bone meal which produces the best characteristics was found in the 3 hours immersion treatment (P2) with an average ash content of 56.88%, the water content of 4.08%, fat content of 14.45%, protein content of 23.08%, crude fiber content of 0.29%, phosphorus content of 12.03% and calcium content of 9.86%. Penelitian ini merupakan penelitian lanjutan untuk memperbaiki karakteristik tepung tulang itik dengan kandungan kalsium dan protein yang tinggi. Penelitian ini bertujuan untuk menentukan kondisi terbaik pada modifikasi proses pembuatan tepung tulang itik berdasarkan karakteristik kimia dan kandungan kalsium tertinggi. Metode penelitian merupakan modifikasi dari metode yang dilakukan oleh Putranto, dkk, diantaranya pencucian, perebusan tulang, pembersihan, proses presto, proses perebusan, ekstraksi basa NaOH, pencucian, pengeringan dan penepungan. Rancangan percobaan yang dilakukan adalah Rancangan Percobaan Acak Lengkap (RAL), yang terdiri dari 3 perlakuan dan 3 ulangan yakni P1 (Perendaman NaOH selama 2 jam), P2 (Perendaman NaOH selama 3 jam) dan P3 (Perendaman NaOH 4 jam). Teknik analisis data yang digunakan adalah analisis kuantitatif dan analitik menggunakan ANOVA dengan taraf nyata 5% menggunakan aplikasi SPSS untuk mengetahui pengaruh perendaman NaOH berbagai perlakuan terhadap karakteristik kimia tepung tulang itik. Analisis yang dilakukan meliputi rendemen, komposisi proksimat dan kalsium. Selain itu dilakukan analisa fisik, organoleptik dan mikrobiologi. Proses produksi tepung tulang itik yang menghasilkan karakteristik terbaik terdapat pada perlakuan perendaman selama 3 jam (P2) dengan rata-rata kadar abu 56.88%, kadar air 4.08%, kadar lemak 14.45%, kadar protein 23.08%, kadar serat kasar 0.29%, kadar fosfor sebesar 12.03% dan kadar kalsium 9.86%.

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