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All Journal Jurnal Sosial Ekonomi Pertanian Jurnal Sain Peternakan Indonesia Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JURNAL PETERNAKAN JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) AGRARIS: Journal of Agribusiness and Rural Development Research Agrimeta: Agrimeta: Jurnal Pertanian Berbasis Keseimbangan Ekosistem AGRIMOR UNEJ e-Proceeding JURNAL ILMIAH PETERNAKAN TERPADU Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Bulletin of Applied Animal Research JAMI: Jurnal Ahli Muda Indonesia Jurnal Ilmiah Ilmu-Ilmu Peternakan Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Pradiptya Ayu Harsita
Program Studi Peternakan, Fakultas Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Immunology & microbiology Social Sciences Veterinary Other

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Journal : Bulletin of Applied Animal Research

 1 
Analisis Mutu Produk Naget Substitusi Hati Ayam Kampung Unggul Balitbangtan (KUB) Pradiptya Ayu Harsita; Hidayat Bambang Setyawan; Amam Amam
Bulletin of Applied Animal Research Vol 4 No 1 (2022): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v4i1.941

Abstract

The product of naget which is substituted for chicken liver is an innovation in the development of livestock products that have added value and as a form of product diversification. This study aims to determine the quality of the product through the assessment of consumer acceptance of KUB chicken meat naget and KUB chicken liver substituted chicken nuggets. The research was conducted at the Laboratory of Animal Products Technology, Animal Husbandry Study Program, Faculty of Agriculture, University of Jember. The research was conducted with a quantitative descriptive approach. The variables observed were product quality testing which included color, texture, aroma, and taste attributes. Data were analyzed using Microsoft Excel 2010 for descriptive analysis and SPSS 25 program for statistical analysis. The results showed that the texture, aroma, and taste attributes of KUB chicken nuggets and KUB chicken liver substituted chicken nuggets had no difference, while the color attribute had a significant difference (P < 0.05). The conclusion of the study was that the color difference in the KUB chicken liver substitution nugget could reduce consumer acceptance, so the research recommendation was to add natural dyes, so that the substituted nugget had a bright color like KUB chicken nugget, so that the substituted nugget could be accepted by consumers.
Kualitas Fisikokimia Dan Organoleptik Yoghurt Dengan Penambahan Sari Daun Stevia (Stevia Rebaudiana) Subhan Maulana Ishaq; Pradiptya Ayu Harsita
Bulletin of Applied Animal Research Vol 6 No 1 (2024): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v6i1.1553

Abstract

Yoghurt adalah minuman probiotik yang dihasilkan oleh fermentasi dari Bakteri Asam Laktat (BAL) yakni Streptococcus thermophilus dan Lactobacillus bulgaricus. Usaha untuk meningkatkan produk yoghurt maka membutuhkan inovasi dengan cara menambahkan sari daun stevia selama proses pembuatan yoghurt. Penambahan sari daun stevia ini mempunyai tujuan untuk memberikan rasa manis alami pada yoghurt. Penelitian ini bertujuan untuk menganalisis perbedaan penambahan sari daun stevia terhadap kualitas fisikokimia dan organoleptik pada yoghurt. Analisis penelitian dilakukan di Laboratorium Analisis Pangan, Fakultas Teknologi Pertanian, Politeknik Negeri Jember. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan sebanyak kali, sehingga terdapat 20 unit percobaan. Perlakuan yang sudah diterapkan sebagai berikut: P0: Yoghurt susu sapi tanpa penambahan sari daun stevia (kontrol). P1: Yoghurt susu sapi dengan penambahan sari daun stevia sebanyak 1%. P2: Yoghurt susu sapi dengan penambahan sari daun stevia sebanyak 2%. P3: Yoghurt susu sapi dengan penambahan sari daun stevia sebanyak 3%. Variabel yang diamati meliputi kadar protein, viskositas, pH dan organoleptik. Hasil penelitian ini menunjukkan penambahan sari daun stevia menunjukkan perbedaan yang nyata terhadap kadar protein, viskositas, pH dan organoleptik yoghurt. Hasil organoleptik yoghurt dengan penambahan sari daun stevia pada level berbeda menunjukkan nilai yang berbeda pula pada setiap variabel. Variabel warna, rasa dan kekentalan menunjukkan hasil perbedaan yang nyata, sedangkan untuk variabel aroma tidak menunjukkan perbedaan yang nyata. Kata kunci: yoghurt, sari daun stevia, fisikokimia dan organoleptik.
Co-Authors Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Amam Rafael Andi Eko Wiyono, Andi Eko Elok Sri Utami Herlina Herlina Hidayat Bambang Setyawan Hoesain, Mohammad Ketut Indraningrat M. W. Jadmiko M. W. Jadmiko M. Wildan Jadmiko Mochammad W. Jadmiko Mochammad Wildan Jadmiko Moh. Wildan Jadmiko Mohammad Wildan Jadmiko Muchamad Luthfi Muchamad Luthfi muhammad Fadli Muhammad Wildan Jadmiko Nur Widodo Poerwoko, Moh. Setyo Riska Rian Fauziah Roni Yulianto S. Romadhona Soetriono Soetriono Subhan Maulana Ishaq Supardi Rusdiana Supardi Rusdiana Supardi Rusdiana Syaifuddin Hasjim Triana Lindriati