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Kualitas Fisik Sosis Telur Itik Dengan Penambahan Wortel (Daucus Carota L.) Daryanto Daryanto; Metha Monica; Fatati Fatati
Jurnal Ilmu Peternakan Indonesia Vol. 3 No. 2 (2026): JIPENA - Juni
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jipena.v3i2.1348

This study aims to determine the effect of adding various concentrations of carrots (Daucus carota L.) on the physical quality of duck egg sausages including water content, cooking loss, and pH. The study was conducted at the Laboratory of the Faculty of Animal Husbandry, Jambi University on November 24–28, 2025. The research method used was an experiment with a Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications. The treatments given were the addition of carrots as much as 25% (P1), 35% (P2), 45% (P3), 55% (P4), and 65% (P5) with the use of sago flour of 10% in each treatment. Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's test if there were significant differences. The results of the analysis of variance showed that the addition of various concentrations of carrots had no significant effect (P>0.05) on the water content and cooking loss of duck egg sausages, but had a significant effect (P<0.01) on the pH value. The water content ranged from 61.44–65.54% and cooking loss between 3.09–8.05%. Treatment P3 produced the lowest cooking loss (3.09%) with the lowest water content (64.45%) and pH (7.13). Based on the results of the parameters, treatment P3 (45% carrot addition) produced good physical quality and showed significantly lower results compared to the other treatments.

Kualitas fisik susu goreng dengan waktu penyimpanan dingin yang berbeda Haris Wahyudi; Metha Monica; Fatati Fatati
Jurnal Ilmu Peternakan Indonesia Vol. 3 No. 2 (2026): JIPENA - Juni
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jipena.v3i2.1599

This study aimed to analyze the effect of cold storage duration on the physical quality of fried milk, including pH, moisture content, and yield. A Completely Randomized Design (CRD) was used with four storage treatments (0, 1, 2, and 3 hours) at 4°C and five replications. The results showed that increasing storage time significantly decreased pH and moisture content. The pH value declined from 7.29 at 0 hours to 7.23 at 3 hours, indicating increased acidity. Moisture content decreased from 29.8% to 24% due to water evaporation during cold storage. The highest yield was obtained at 2 hours of storage (11.02%) and slightly decreased at 3 hours. It can be concluded that storage for 2 hours at 4°C was the optimal treatment for maintaining the physical quality of fried milk while ensuring product safety and shelf life.

Efek Penggunaan Ekstrak Buah Nanas (Ananas comosus L. Merr) terhadap Kualitas Fisik Daging Kerbau Jahidin, Jaya Putra; Monica, Metha
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 21 No 1 (2018): Mei 2018
Publisher : Fakultas Peternakan Universitas Jambi

Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan ekstrak buah nanas terhadap kualitas fisik daging kerbau.Daging kerbau selama ini cenderung dihindari digunakan karena mempunyai serat daging yang lebih kasar sehingga kurang begitu disukai serta mempunyai kualitas fisik yang rendah (alot) karena biasanya kerbau dipotong pada umur yang tua. Permasalahan ini diharapkan dapat diatasi dengan cara memanfaatkan buah nanas yang diproses menjadi ekstrak nanas sebagai bahan pengempuk daging kerbau. Penelitian ini dilaksanakan dengan menggunakan Rancangan Acak Lengkap dengan tiga perlakuan perendaman yang berbeda : P1 : (0 menit), P2 : (15 menit)P3 : (30 menit) dengan tiga ulangan. Peubah yang akan diamati meliputi nilai pH, daya mengikat air, susut masak dan keempukan. Penelitian ini dirancang dengan menggunakan desain rancangan acak lengkap (RAL) dengan 3 (tiga) ulangan. Hasil dari penelitian ini menunjukkan bahwa perendaman daging kerbaudalam ekstrak nanas dapat meningkatkan daya ikat air, keempukan, dan susut masak namun tidak mempengaruhi nilai pH daging sampai dengan lama perendaman 30 menit.

Pengaruh Penambahan Terong Pirus (Solanum betaceum) Terhadap Kualitas Fisik Dadih Susu Kambing yanti, syafrida; Musnandar, Endri; Monica, Metha
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 24 No 1 (2021): Mei 2021
Publisher : Fakultas Peternakan Universitas Jambi

Penelitian ini bertujuan untuk mengetahui perubahan nilai pH, viskositas, dan densitas dadih susu kambing dengan penambahan sari buah terong pirus pada proses pembuatannya. Materi yang digunakan pada penelitian ini yaitu 2,5 liter (2500 ml) susu kambing dan 55,8 gr sari buah terong pirus. Rancangan penelitian yang digunakan yaitu Rancangan Acak Kelompok (RAK) dengan 4 perlakuan dan 5 kelompok sebagai ulangan. Perlakuan yang diberikan yaitu P0 (Pembuatan dadih susu kambing tanpa sari buah terong pirus, P1 (susu kambing + 1% sari buah terong pirus) , P2 ( susu kambing + 3% sari buah terong pirus, P3 (susu kambing + 5% sari buah terong pirus). Peubah yang diamati adalah pH, densitas dan viskositas. Data yang diperoleh dianalisis menggunakan analisis sidik ragam (ANOVA) dan apa bila berpengaruh nyata dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa penggunaan terong pirus (Solanum betaceum ) berpengaruh tidak nyata (P>0,05) terhadap pH dan viskositas dadih susu kambing, masing-masing kisaran pH 5,68 -5,94, dan viskositas 339 cp â€“ 349 cp, tetapi berpengaruh nyata ( P<0,05) terhadap densitas dadih. Densitas dadih berkisar 1,011-1,019 Disimpulkan bahwa penambahan sari buah terong pirus dalam pembuatan dadih yang baik digunakan yaitu 3% dilihat dari rataan tertinggi densitas yaitu 1,019%. Kata kunci : Dadih Susu Kambing, Buah Terong Pirus

SOSIALISASI DAN PELATIHAN PEMBUATAN LUMPIA VIETNAM PADA KELOMPOK WANITA SEDAP MALAM DESA SUNGAI DUREN, KABUPATEN MUARO JAMBI Metha Monica; Hajar Setyaji; Suryanto Suryanto; Mukhsin Mukhsin
PEDAMAS (PENGABDIAN KEPADA MASYARAKAT) Vol. 4 No. 03 (2026): MEI 2026
Publisher : MEDIA INOVASI PENDIDIKAN DAN PUBLIKASI

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

Desa Sungai Duren di Muaro Jambi memiliki banyak potensi lokal untuk usaha makanan rumahan. Namun, kelompok wanita di sana, seperti KWT Sedap Malam, masih kurang dalam inovasi produk makanan. Program ini bertujuan untuk meningkatkan keahlian produksi lumpia Vietnam berkualitas bagi Kelompok Wanita Sedap Malam, sekaligus mendorong kemandirian ekonomi mereka melalui pemanfaatan bahan baku lokal. Pelatihan pembuatan lumpia Vietnam bagi Kelompok Wanita Sedap Malam di Desa Sungai Duren, Kabupaten Muaro Jambi, diterapkan melalui metode partisipatif yang menggabungkan demonstrasi dan praktik mandiri. Pendekatan ini bertujuan untuk menjamin penguasaan keterampilan secara optimal oleh peserta. Pelaksanaan program disusun secara sistematis, diawali dengan pembekalan teori dasar dan dilanjutkan dengan simulasi produksi. Alur ini dirancang agar peserta tidak hanya mampu membuat produk secara mandiri, tetapi juga siap mengelola pemasarannya. Pemaparan Materi Dasar: Kegiatan diawali dengan presentasi mengenai urgensi dan keunggulan lumpia Vietnam, khususnya terkait kandungan nutrisi dan prospek ekonominya sebagai bisnis rumahan. Sosialisasi pembuatan Lumpia Vietnam untuk Kelompok Wanita Tani (KWT) Sedap Malam menghasilkan keterampilan baru dalam pengolahan makanan sehat dan berpotensi ekonomi. Peserta menunjukkan respon antusias dengan peningkatan pengetahuan dan minat usaha. Lumpia vietnam pada kegiatan ini dimodifikasi menggunakan mie, keju, nori dan wijen. Lumpia Vietnam dengan isian mie karena kelompok Wanita Sedap malam di Sungai Duren menyukai masakan mie sehingga lumpia Vietnam dengan isian mie yang bisa dibawa dan dismpan secara praktis. Semua bahannya dapat dibeli pasar dan toko terdekat. Wanita di Kelompok Sedap Malam sangat antusias mengikuti demo dan praktik, aktif bertanya tentang variasi isian dan pemasaran. Respon positif tercermin dari kepuasan tinggi terhadap materi, dengan mayoritas menyatakan berminat kembangkan sebagai usaha rumahan. Kegiatan memperkuat peran KWT dalam pemberdayaan ekonomi desa. Peningkatan kapasitas kelompok Wanita dan Pemanfaatan potensi lokal untuk ekonomi rumahan

PENGARUH KONSENTRASI TEPUNG MAIZENA YANG BERBEDA TERHADAP KUALITASFISIK SUSU GORENG Suhendra Suhendra; Metha Monica; Fatati Fatati
Jurnal Riset Multidisiplin Edukasi Vol. 3 No. 4 (2026): Jurnal Riset Multidisiplin Edukasi (April 2026)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v3i4.1833

This study aimed to determine the effect of adding cornstarch at different concentrations on the physical quality of fried milk, including pH, moisture content, and yield. The research was conducted at the Laboratory of the Faculty of Animal Science, Universitas Jambi, on March 20–21, 2025, using an experimental method with a Completely Randomized Design (CRD) consisting of four treatments and five replications, namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%) based on milk weight. The production process involved heating the milk, adding cornstarch, stirring until thickened, molding, cooling, and frying. Data were collected through pH measurement using a pH meter, determination of moisture content using the thermogravimetric method, and yield calculation based on the ratio of final product weight to initial material weight. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test if significant effects were observed. The results showed that the addition of cornstarch significantly affected pH, moisture content, and yield (p < 0.05). The pH value decreased from 6.59 in P0 to 6.44 in P3, while the moisture content increased from 16.93% to 29.81%. The highest yield was observed in P1 (11.95%) and decreased in P3 (10.48%). Based on these results, it can be concluded that the addition of cornstarch significantly affects the physical quality of fried milk, and a 15% concentration is recommended to achieve a better texture.

PENGARUH KONSENTRASI TEPUNG MAIZENA TERHADAP KUALITAS FISIK SUSU KAMBING GORENG Rizki Rizki; Metha Monica; Fatati Fatati
Jurnal Riset Multidisiplin Edukasi Vol. 3 No. 4 (2026): Jurnal Riset Multidisiplin Edukasi (April 2026)
Publisher : PT. Hasba Edukasi Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71282/jurmie.v3i4.1839

This study aimed to determine the effect of adding cornstarch at different concentrations on the physical quality of fried milk, including pH, moisture content, and yield. The research was conducted at the Laboratory of the Faculty of Animal Science, Universitas Jambi, on March 20–21, 2025, using an experimental method with a Completely Randomized Design (CRD) consisting of four treatments and five replications, namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%) based on milk weight. The production process involved heating the milk, adding cornstarch, stirring until thickened, molding, cooling, and frying. Data were collected through pH measurement using a pH meter, determination of moisture content using the thermogravimetric method, and yield calculation based on the ratio of final product weight to initial material weight. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test if significant effects were observed. The results showed that the addition of cornstarch significantly affected pH, moisture content, and yield (p < 0.05). The pH value decreased from 6.59 in P0 to 6.44 in P3, while the moisture content increased from 16.93% to 29.81%. The highest yield was observed in P1 (11.95%) and decreased in P3 (10.48%). Based on these results, it can be concluded that the addition of cornstarch significantly affects the physical quality of fried milk, and a 15% concentration is recommended to achieve a better texture.

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