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All Journal Majalah Kulit, Karet, dan Plastik JURNAL ISTEK Jurnal Teknologi Hasil Peternakan
Eka Wulandari
Fakultas Peternakan Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Engineering Immunology & microbiology Veterinary

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Kualitas gelatin yang diproduksi dari limbah proses shaving kulit domba menggunakan curing HCl dengan konsentrasi dan waktu yang berbeda Jajang Gumilar; Wendry Setiyadi Putranto; Eka Wulandari
Majalah Kulit, Karet, dan Plastik Vol 35, No 1 (2019): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20543/mkkp.v35i1.4502

Abstract

Kulit pikel yang di-shaving menghasilkan potongan kulit mengandung kolagen, sehingga dapat digunakan sebagai bahan untuk membuat gelatin. Tujuan penelitian adalah untuk mengetahui interaksi dan pengaruh pemberian berbagai konsentrasi asam klorida (HCl) serta waktu curing terhadap kualitas gelatin. Kualitas gelatin diukur berdasarkan kadar air, rendemen, kekuatan gel, dan viskositas. Rancangan yang digunakan adalah Rancangan Acak Lengkap pola faktorial yang terdiri dari faktor tingkat penggunaan HCl sebanyak 3%; 5%; 7% serta lama curing 24 jam; 48 jam; 72 jam. Perlakuan diulang sebanyak empat kali. Kesimpulan penelitian yaitu terdapat interaksi nyata (P<0,05) penggunaan tingkat HCl dan waktu curing terhadap viskositas dan kekuatan gel. Hasil optimum pembuatan gelatin adalah menggunakan HCl sebanyak 3% dengan waktu curing selama 24 jam yang dapat menghasilkan gelatin dengan kadar air 10,9%; rendemen 7,4%; nilai Bloom 174 g; dan viskositas 7,68 cP.
PENGARUH EKSTRAK DAUN SIRIH (Pipper Betle.L) SEBAGAI PERENDAM TELUR AYAM RAS KONSUMSI TERHADAP DAYA AWET PADA PENYIMPANAN SUHU RUANG Eka Wulandari; Obin Rachmawan; Ahmad Tafik Taofik; Nono Suwarno; Ahmad Faisal
JURNAL ISTEK Vol 7, No 2 (2013): ISTEK
Publisher : JURNAL ISTEK

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Abstract

This research was conducted in Laboratory of Processing Livestock Product Technology at Faculty of Animal Husbandry, Padjadjaran University, Sumedang from July 31thto September 3th, 2010. The aim of this research was to find out the level of concentration of betle leaf extract as an hen’s egg soaker produce thes longest shelf life terms of haugh unit value, albumen index, and yolk index. This research used an experimental method with a Clompetely Randomized Design. There were five kinds treatments concentration level of betle leaf extract (P1=0%, P2=15%, P3=30%, P4=45%, P5=60%) with four replications. Duncan multiple range test were held to find the difference between any treatment in this research. The result of the research shows the use of betle leaf with the concentration level of 60% produce the longest shelf life 34 days in term haugh unit value, 32,75 days in terms of albumen index value and 34 days in term of yolk index value.
Pengaruh Pemberian Ekstrak Jambu Biji (Psidium guajava) terhadap Daya Ikat Air, Susut Masak, Keempukan, dan pH Daging Ayam Petelur Afkir Muhamad Teja Haikal; Lilis Suryaningsih; Eka Wulandari
Jurnal Teknologi Hasil Peternakan Vol 2, No 2 (2021): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (111.809 KB) | DOI: 10.24198/jthp.v2i2.35526

Abstract

Rejected laying hens meat are less attractive to the public, because it has a tough texture. Guava fruit (Psidium guajava) contains ascorbic acid which can be used as a meat tenderizer, therefore research was carried out to determine the effect of giving guava extract (Psidium guajava) to water holding capacity, cooking loss, tenderness and pH of rejected layer hens meat. The research has been carried out at the Laboratory of Animal Products Processing Technology, Faculty of Animal Husbandry, Padjadjaran University on March 2021. The research was conducted with experimen-tally methods using a completely randomized design (CRD) with 4 treatments is the immersion of guava extract with an amount of 20% (P1), 30% (P2), 40% (P3), 50% (P4). Immersion was carried out for 30 minutes with each treatment repeatition 5 times. The result of this research were giving guava extract with a concentration of 40% gave the best effect with using Duncan’s multiple rage test, with the value of water holding capacity 20,11 %, cooking loss 28,28 %, tenderness 30,28 mm/g/10 second and pH 6,64 on rejected layer hens meat.
Co-Authors Ahmad Faisal Ahmad Taofik Jajang Gumilar Lilis Suryaningsih Muhamad Teja Haikal Nonot Suwarno Obin Rachmawan Wendry Setiyadi Putranto