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All Journal Animal Production : Indonesian Journal of Animal Production Jurnal Dinamika Sosial Budaya Jurnal Teknologi Pangan dan Hasil Pertanian Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat SOLUSI Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Triton Prosiding Konferensi Nasional PKM-CSR Journal of Biodiversity and Biotechnology Jurnal Ilmiah Ilmu-Ilmu Peternakan Teknologi dan Industri Pertanian Indonesia Tematik Prosiding Seminar Nasional Biologi Prosiding Seminar Nasional Unimus Animal Production
Iswoyo Iswoyo
Universitas Semarang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Public Health Social Sciences Veterinary Other

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Komposisi Proksimat dan Sensori Sosis Daging Domba Masak Oven dengan Kadar Lemak Berbeda Iswoyo Iswoyo; Adi Sampurno; Cornelius Hari Wibowo; Juni Sumarmono; Triana Setyawardani
JURNAL TRITON Vol 14 No 2 (2023): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v14i2.455

Abstract

Daging domba memiliki potensi untuk diolah menjadi produk sosis emulsi. Kadar lemak dalam adonan daging sangat berpengaruh terhadap kualitas sosis. Penelitian ini bertujuan untuk memahami pengaruh kadar lemak adonan terhadap komposisi proksimat, dan sifat sensori sosis domba emulsi yang dimasak dengan oven. Bahan penelitian adalah daging domba lokal Batur jantan dengan kisaran umur 5-6 bulan yang dicampur dengan lemak domba (sesuai perlakuan: 0, 5, 10, 15, 20 dan 25%). Rancangan penelitian berupa Rancangan Acak Lengkap (RAL) satu faktor, 6 perlakuan dan ulangan sebanyak 4 kali. Perlakuan meliputi P1 (sosis daging domba tanpa penambahan lemak), P2 (sosis daging domba + lemak 5%), P3 (sosis daging domba + lemak 10%), P4 (sosis daging domba + lemak 15%), P5 (sosis daging domba + lemak 20%), dan P6 (sosis daging domba + lemak 25%). Kadar proksimat dari sampel sosis yang teramati meliputi kadar air (56,44 – 65,27%), protein (13,94 – 15,63%), lemak (12,98 – 15,64%), abu (2,27 – 2,93%) serta sifat sensori yang meliputi kesukaan warna, aroma, tekstur, rasa, dan penerimaan (overall) melalui uji panelis. Hasil penelitian menunjukkan komposisi proksimat dan kesukaan warna, aroma, tekstur, rasa dan penerimaan sosis domba oven secara nyata dipengaruhi oleh penambahan lemak. Formulasi adonan sosis yang dapat menghasilkan sosis domba oven dengan sifat optimal yaitu variasi kadar lemak adonan 10% yang menghasilkan sosis dengan kadar air 62,153%, protein 14,634%, lemak 13,601%, abu 2,709%. Hasil analisis sensori menunjukkan tingkat kesukaan terhadap warna, rasa dan penerimaan adalah netral sedangkan tingkat kesukaan terhadap tekstur sosis adalah tidak suka.
Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels Iswoyo Iswoyo; Juni Sumarmono; Triana Setyawardani; Adi Sampurno; Cornelius Hari Wibowo
ANIMAL PRODUCTION Vol. 24 No. 2 (2022)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2022.24.2.134

Abstract

Various lamb-based processed products have become popular in many countries, including Indonesia that are well known for lamb satay, lamb curry, grilled lamb, and others. Processing lamb meat into sausages is a potential alternative to diversify lamb-based processed food. This study aims to develop a lamb-based processed product in form of emulsion sausage. We used mixed lamb meat and fat of Batur lamb (0, 5, 10, 15, 20 and 25%) that was coarsely ground and added with 2.0% salt, 0.5% dextrose, 0.5% garlic powder, 0.5% pepper powder, 0.3% paprika powder and 0.5% chili powder. Meat, fat, and other ingredients are mixed evenly and then put into collagen casings and measured 10-cm long. Next, the sausage was steamed for +45 minutes, then cooled and drained. We used an experimental method with a Completely Randomized Design (CRD) assigning 6 treatments and 4 replicates. The treatments included T0: Lamb sausage without fat; T1 : Lamb sausage + 5% fat; T2 : Lamb sausage + 10% fat; T3 : Lamb sausage + 15% fat; T4 : Lamb sausage + 20% fat and T5 : Lamb sausage + 25% fat. The observed characteristics of sausages were chemical content (moisture, protein, fat, and ash content) and organoleptic properties (preferred colour, aroma, texture, taste, and acceptability). F test (anova) results showed that the treatment had a significant effect (P<0.05) on the moisture, protein, fat, and ash content of lamb sausage, as well as on preference for colour, aroma, texture, taste, and acceptance of lamb sausage. The results showed that the addition of 10% lamb fat produced emulsion-type lamb sausage with the most optimal characteristics, containing 63.290% water, 15.245% protein, 12.518% fat and 2.536% ash. The preferred colour, aroma, texture, taste and acceptance have satisfied the neutral criteria.
Sifat Fisikokimia Sosis Daging Domba dengan Variasi Metode Pemasakan Cornelius Hari Wibowo; Iswoyo Iswoyo; Adi Sampurno; Maria Sudjatinah
JURNAL TRITON Vol 15 No 2 (2024): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v15i2.819

Abstract

Penelitian ini bertujuan secara umum untuk menghasilkan produk olahan daging domba dalam bentuk sosis tipe emulsi, dengan fokus khusus pada pemeriksaan sifat fisik dan kimia sosis domba jenis emulsi tersebut dengan menggunakan berbagai teknik memasak. Bahan utama yang digunakan dalam pembuatan sosis adalah daging domba bebas lemak, lemak domba, hidrokoloid tepung tapioka, dan bumbu. Studi eksperimental dengan metode Rancangan Acak Lengkap yang terdiri dari tiga perlakuan (P1=metode oven, P2=metode air fryer, P3=metode kukus) diulang sebanyak tujuh kali untuk mendapatkan hasil yang akurat. Variabel yang diamati meliputi pH, kandungan air, kandungan lemak, kandungan protein, dan tingkat susut masak. Temuan dari penelitian menunjukkan bahwa variasi metode memasak memberikan dampak yang signifikan terhadap rata-rata kandungan air, lemak, dan protein pada sosis. Kadar air tertinggi terjadi pada sosis yang dimasak dengan metode kukus (P3), mencapai 63,63%, sementara kadar lemak tertinggi terdapat pada sosis yang dimasak dengan metode oven (P1), yakni 13,49%. Metode kukus juga menghasilkan sosis dengan kadar protein tertinggi, yaitu 15,22%. Namun, kadar pH rata-rata dan susut masak tidak terpengaruh secara signifikan oleh cara memasak. Metode kukus efektif meningkatkan kadar air dan protein serta menurunkan kadar lemak. Sebaliknya, metode oven cenderung memecahkan emulsi antara air dan lemak. Temuan ini dapat menjadi panduan dalam memilih cara memasak yang sesuai untuk menjaga nilai gizi sosis. Oleh karena itu, pemilihan metode pemasakan yang tepat sangat penting untuk mencapai sifat organoleptik dan nilai gizi yang diinginkan pada sosis daging domba tipe emulsi. Berdasarkan penelitian ini, metode terbaik untuk mendapatkan sifat fisikokimia yang seimbang adalah metode oven.
Implementation of Smart Agrologistics in Fish Wrapped in a Banana Leaf Business to Increase the Income of Freshwater Fishermen Post-Covid19 Rindra Yusianto; Iswoyo; Amalia; Herwin Suprijono
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 7 No. 3 (2024): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v7i3.4818

Abstract

Fish wrapped in a banana leaf is one of the processed fish commodities caught by superior fishermen from Wadaslintang, Central Java. After COVID-19, several obstacles emerged at the Wadaslintang Fish Craftsmen, namely the procurement of raw materials for red tilapia (Oreochromis niloticus) and the marketing of the products. Its activity aims to apply innovative agrologistic technology with a spatial database. Activities were carried out for eight months for 15 KUB members. The method of implementing the activity is interviews and implementation of segregation and georeferencing digitization of the distribution of quality raw material providers, potential market segments, and optimization of marketing area coverage. The results of the implementation of activities show that this technology can be applied well to build a productive fishing community civilization. The number of new business ventures increased from 15 to 20 members, marketing reach expanded to Semarang, and production increased from 60kg/day to 150kg/day.
Sosialisasi Pembuatan Abon Dan Petis Ikan di Smkn 4 Kendal Maria Sudjatinah; Iswoyo; Cornelius Hari Wibowo; antonia nani cahyanti
TEMATIK Vol. 5 No. 2 (2025): Juli
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/tematik.v5i2.12101

Abstract

Telah dilakukan kegiatan pengabdian kepada masyarakat di SMK N 4 Kendal yang terletak di Jl, Raya Soekarno Hatta, Kecamatan Brangsong, Kabupaten Kendal, Jawa Tengah. Mitra dipilih, cocok dalam kegiatan pengabdian karena mempunyai beberapa program keahlian salah satunya Tata Boga, dan kegiatan ini relevan dengan tujuannya untuk meningkatkan softskill dan hardskill para siswa di sekolah tersebut. Dipilih pengolahan ikan lele menjadi abon dan petis lele untuk memberikan wawasan dalam meningkatkan nilai tambah lele segar dengan menggunakan peralatan yang sederhana namun menerapkan teknologi pengolahan pangan hasil perikanan dalam memperpanjang daya simpan ikan yang akan berdampak terhadap nilai ekonomi dan efisiensi pemanfaatan hasil perikanan. Hasil kegiatan ini adalah sebagian siswa yang awalnya belum memahami dan belum pernah membuat abon dan petis ikan lele menjadi lebih memahami dan menjadi memiliki gambaran dalam pembuatan produk tersebut. Inovasi berikut teknologi pembuatan yang disampaikan memberikanmotivasi bagi siswa untuk membuat dan mengembangkan pengolahan ikan lele khususnya
TOTAL BAKTERI ASAM LAKTAT, PH, AKTIVITAS ANTIOKSIDAN DAN KESUKAAN SOYGURT NANGKA DENGAN PENAMBAHAN EKSTRAK REMPAH Cahyanti, Antonia Nani; Nofiyanto, Erwin; Sampurno, Adi; Sudjatinah, Sudjatinah; Iswoyo, Iswoyo
Prosiding Seminar Nasional Biologi Vol. 12 (2024)
Publisher : Prosiding Seminar Nasional Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Soygurt sinbiotik dengan komponen fungsionalnya dapat memenuhi kebutuhan berbagai macam pangan nabati bagi konsumen yang menerapkan pola makan nabati untuk meningkatkan imunitas, kesehatan dan pengendalian penyakit. Nilai akseptabilitas dapat ditingkatkan dengan menggunakan ekstrak rempah-rempah. Telah dilakukan penelitian tentang penggunaan ekstrak rempah-rempah pada soygurt nangka melalui fermentasi laktat mikrobal menggunakan kultur backslope yang mengandung probiotik, dengan tujuan untuk mengetahui pengaruh konsentrasi ekstrak rempah-rempah (campuran jahe-kayu manis-cengkeh) terhadap total bakteri asam laktat, pH, aktivitas antioksidan dan sifat sensoris (rasa dan aroma). Rancangan Acak Lengkap (RAL) satu faktor digunakan, dengan perlakuan konsentrasi ekstrak rempah-rempah (jahe-kayu manis-cengkeh) 0%, 5%, 10%, 15%, 20% dan diulang sebanyak 4 kali. Data dianalisis secara statistik dengan ANOVA dan dilanjutkan dengan Uji Jarak Berganda Duncan. Peningkatan konsentrasi campuran ekstrak rempah tidak berpengaruh nyata terhadap total bakteri asam laktat dan skor preferensi aroma pada soygurt nangka. Namun, hal tersebut menurunkan pH secara signifikan, serta meningkatkan aktivitas antioksidan dan skor preferensi rasa secara signifikan. Data variabel pengamatan yang diperoleh adalah total bakteri asam laktat (log CFU/ml) 8,24-8,45; pH 3,71-3,80; aktivitas antioksidan (%DPPH) 15,75-31,63; skor preferensi aroma 2,56-3,30 dan skor preferensi rasa 2,36-3,33.
Implementation of smart agrologistics for strengthening economic resilience of steamed fish enterprises in Erorejo Wadaslintang Rindra Yusianto; Iswoyo; Amalia; Herwin Suprijono
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol. 10 No. 3 (2025): August 2025
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v10i3.15522

Abstract

Steamed fish represents one of the primary processed fish products produced by fishermen in Wadaslintang. In the aftermath of the COVID-19 pandemic, the Wadaslintang Fish Craftsmen and Management KWT Rahayu faced various obstacles, particularly in securing adequate supplies of red tilapia (Oreochromis sp.) as raw material and in expanding their marketing reach. This service program aims to implement smart spatial agrologistics to increase production capacity, expand market reach, and strengthen the economic resilience of steamed fish enterprises in Erorejo Wadaslintang. Over eight months, the program targeted 15 KUB members and applied several participatory approaches, including interviews, data segregation, and georeferenced digitization, to identify reliable raw material suppliers, map potential markets, and define marketing coverage. The initiative demonstrated that green spatial agrological innovation could be successfully adapted to strengthen local fishing enterprises. As a direct outcome, membership of steamed fish businesses increased from 15 to 20 participants, while marketing areas expanded to Lampung and Banjarmasin. Furthermore, production capacity rose significantly from 60 kilograms per day to 150 kilograms per day. These results confirm that the adoption of innovative spatial-based agrological technology can enhance productivity, improve resource management, and boost the economic resilience of fishing communities in Wadaslintang.
Performans Reproduksi Sapi Peranakan Simmental (Psm) Hasil Inseminasi Buatan di Kabupaten Sukoharjo Jawa Tengah Iswoyo, Iswoyo; Widiyaningrum, Priyantini
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 11 No 3 (2008): Agustus 2008
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.419 KB) | DOI: 10.22437/jiiip.v11i3.744

Abstract

Information of performance reproduction crossed result of cow in ranch was immeasurable enough because  condition  of  its  different  conservancy.  This  research  aimed to  know  difference  of reproduction performances of  Simmental Crossed Cow (PSM)  result  of  Artificial  Insemination  (AI)  looked  after  by farmer  of  breeder  of  Group  Farmer  Livestock  member  (KTT)  and  non member  of  KTT in District of Sukoharjo.  Research  conducted  with  method  of  survey  by  means  of  questionaire.  Determination  of research  sample arranged purposive sampling.    Variables  were perceived  to  cover  pregnant  time  depth, service period, calving interval, non return rate and service per conception. Data had been analyzed with Z  test  or  presented  descriptively.  Results  of  this  research  indicated  that  difference  of  breeder  status (member  of  KTT  and  non  KTT)  giving  different  influence  in  conservancy.  Statistical  analysis  result  of research successively indicated that gestation period mean of PSM cow property of member of KTT and non member of KTT did not differ reality (KTT 301.82 ± 29.93 day; non KTT 308.5 ± 33.73 day); service period differ  reality  (KTT  110.89  ±  30.23  day;  non  KTT 114.11  ±  56.78  day).  Calving  interval  differ reality  (KTT  392.28  ±  77.27  day,  non  KTT  416.02  ±  64.63  day);  non  return rate differ  reality  (KTT 87.72 ± 11%; non KTT 79.53 ± 18%); service per conception do not differ reality (KTT 1.12 ± 0.32; non KTT  1.19  ± 0.40.  This  research  concluded that  performance reproduction of  PSM cow looked  after  by breeder of member of KTT better in general compared to cow of PSM looked after by is breeder non KTT 
Pengaruh Jarak Waktu Pemberian Pakan Konsentrat dan Hijauan Terhadap Produktivitas Kambing Peranakan Etawah Lepas Sapih Iswoyo, Iswoyo; Widianingrum, Widianingrum
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 11 No 2 (2008): Mei 2008
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.031 KB) | DOI: 10.22437/jiiip.v11i2.751

Abstract

The  objective  of  the study  was  to evaluate the  effect  of  concentrate  feeding  method  and  forage  on  PE  male  goat  productivity. Research  was  conducted  from October-December  2006 in  Satuan  Kerja Pembibitan  Ternak  Dinas  Sumber  Rejo, Kendal Regency.   Research  used 12 heads of post  weaning PE goat  with initial body  weight of 16.56  ±  2.64  kg.  Research  used  completely  randomized  design  (CRD) with  3  treatments  and  4  replications.  The  treatments  were (A) goat  given  concentrate together  with forage; (B) goat given concentrate and 2 hours afterward given forage; (C) goat given concentrate and 4 hours afterward given forage. Ratio consisting of  concentrate and field grass was given twice a day, in the morning and afternoon. Drinking water  was  given ad libitum.  Variable measured were dry matter (DM)  consumption,  average  daily  gain  (ADG) and feed  conversion. Result  of  the  research  showed  that DM  consumption,  ADG  and  feed  conversion in  every  treatment  shown  no  significance  (P  >0.05) statistically. However, treatment B tended to have higher ADG and lower feed conversion quantitatively. Treatments  A,  B  and  C  in  succession  showed  ration  consumption  of   698.01;  735.20  and  727.81 g/head/day; ADG of  44.08; 46.28 and 43.31 g/head/day, and feed convertiont  15.84; 15.89 and 16.81.
Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities of Methanolic Extract of Java Plum Seeds Rohadi Rohadi; Iswoyo Iswoyo; Dewi Larasati; Sugili Putra
Journal of Biodiversity and Biotechnology Vol 3, No 1 (2023)
Publisher : Pusat Penelitian dan Pengembangan Bioteknologi dan Biodiversitas (P3BB) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jbb.v3i1.71721

Abstract

The synthetic antioxidant butylated hydroxyanisole (BHA) has been widely added to lipids and food products as a preservative due to inhibiting lipid oxidation. However, concerns have arisen about the potential health impacts of this synthetic antioxidant on consumers. Therefore, there is a need for an alternative substitute for BHA that is safe for human health. The methanolic extract of Java Plum seeds (MEJS) contains a diverse group of phenolic compounds and has the potential to serve as a natural antioxidant. The antioxidant must remain stable during food processing, such as irradiation. This research aimed to determine the effect of γ-irradiation on the total phenolic content and antioxidant activity of MEJS. When γ-irradiation was applied to MEJS at doses up to 12.5 kGy, there was a slight decrease in total phenolic and tannin content but a significant increase in total flavonoid content. This increase in total flavonoids led to a rise in both free radical scavenging and reducing power activities
Co-Authors A Susanto Adi Sampurno Adi Sampurno Aldila Sagitaning Putri Aldila Sagitaning Putri Amalia Amalia Antonia Nani Cahyanti Antonia Nani Cahyanti ATA Sudewo, ATA Bambang Kunarto C. Hari Wibowo Cornelius Hari Wibowo Cornelius Hari Wibowo Deny Setia Devy Angga Gunantar Devy Angga Gunantar Dewi Larasati Febrina Nafasati Prihantini Harmini, Harmini Herwin Suprijono Herwin Suprijono Ika Fitriana Juni Sumarmono maria sudjatinah Maria Sudjatinah Nofiyanto, Erwin Priscacylia Clarita Rasini Pirimoy Priyantini Widiyaningrum Priyantini Widiyaningrum Rindra Yusianto Rohadi Rohadi SA Santosa, SA Sampurno, Adi Soraya Kusuma Putri Sri Heranurweni Sudjatinah Sudjatinah Sudjatinah, Sudjatinah Sugili Putra Triana Setyawardani Widianingrum Widianingrum Yuli Budiati Yusianto Rindra