Article Per Year (5 Year)
p-Index From 2021 - 2026
1.235
P-Index
This Author published in this journals
All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Aplikasi Teknologi Pangan JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Aplikasi Teknologi Pangan Bulletin of Applied Animal Research Jurnal Ilmu Peternakan Terapan Mediagro Livestock and Animal Research
Sutaryo Sutaryo
Departemen Peternakan, Fakultas Peternakan Dan Pertanian Universitas Diponegoro, Tembalang, Semarang, 50275
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Veterinary Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
The Functional Properties of Rabbit Skin Gelatin Compared to Commercial Gelatin and Its Application in Jelly Candy Nurwantoro Nurwantoro; Antonius Hintono; Anang Mohammad Legowo; Sri Mulyani; Tisqa Rizky Quna; Sutaryo Sutaryo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.1

Abstract

Rabbit skin can be utilized as an ingredient in gelatin making. Gelatin can be used in jelly candy. The study aims to compare the functional properties of rabbit skin gelatin and commercial gelatin in gel strength, viscosity, and ash content and to determine the different test and hedonic test of jelly candy. This study used the t-test with 2 treatments and 8 replications. The rabbit skin gelatin was prepared using hydrochloric acid solution. The commercial gelatin is gelatin from cowhide (Gelita bronze gelatin). The results showed that P1 (rabbit skin gelatin) and P2 (commercial gelatin) were not different on gel strength, however, there was a difference on viscosity and ash content. The difference test on jelly candy state that there was a significant difference between rabbit skin gelatin jelly candy and commercial gelatin jelly candy. The hedonic test on jelly candy gave no difference on texture, flavor, taste, and overall, except there was a difference on color. The color of jelly candy with rabbit skin gelatin is a cloudy white, while jelly candy with commercial gelatin is a clear white. Both jelly candies can be distinguished and accepted by the panelist.
Effect of Immersion Duration and Meat Thickness of Soaked Meat in Liquid Smoke on Physical and the Sensory Quality of Beef Noviana Adis Amalia; Sutaryo Sutaryo; Agung Purnomoadi
JURNAL ILMIAH PETERNAKAN TERPADU Vol 9, No 2 (2021)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v9i2.p207-218

Abstract

The aim of this study was to evaluate the effect of immersion duration and meat thickness of soaked meat in liquid smoke on the physical and sensory quality of beef. This experiment used Longisimus dorsi of Simmental bull beef that slaughtered at two years old. The observed variables were pH value, cooking loss and beef sensory properties (beef appearance, aroma, tenderness and flavour). The pH value and cooking loss data were analyzed of variance (Anova)  at 5% significance level. The Duncan Multiple Range Test was applied when there was significant effect of treatment on pH and coking loss. Beef sensory properties data were Anova at 5% significance level and followed by Mann Whitney Test when there was significant effect of treatment on the observed variables. The result showed that there was no interaction (P>0.05) between immersion duration and meat thickness on all observed variables. The immersion duration gave a significant effect (P<0.05) on the pH value, beef appearance, aroma, and flavour while meat thickness gave a significant effect (P<0.05) on meat tenderness. There was no significant effect (P>0.05) of immersion duration and meat thickness on cooking loss. In conclusion, panelists prefer meat that soaked in liquid smoke for five minutes.
Penanganan kembali slurry keluaran digester biogas dengan substrat awal manure sapi perah dan biji pepaya untuk meningkatkan produksi methan Nain Ufidiyati; Ibnu Adib Fuady; Sutaryo Sutaryo; Agung Purnomoadi
Jurnal Ilmu Peternakan Terapan Vol 7 No 1 (2023): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipt.v7i1.3957

Abstract

Co-substrate of papaya seeds (PS) with dairy cow manure (DCM) resulted an increase of organic matter (OM) content and not all OM could be digested properly in the continuous digester. This research was conducted to measure methane production of slurry that study. The experiment used MSP, BP, NaOH, batch type digester with completely randomized design. The treatments were R1 (100% DCM), R2 (95% DCM and 5% PS non germination) and R3 (95% DCM and 5% PS germination) with 5 replications. Data were analysed using analysis of variance. The observed variables were methane production, pH value, dry matter reduction (DMR) and OM reduction (OMR). Methane production showed significantly different (P<0.05), namely: 5.28; 7.19 and 6.26 l/l for R1, R2 and R3. The limited hydraulic retention time of substrate in continuous digester caused not all of the OM in R2 and R3 to be properly digested and is still left in the slurry. The decrease methane production of R3 than R2 was due to better nutrient content of R2 so that it was digested better while in the continuous digester. The higher DMR, OMR and methane production in R2 and R3 than R1 indicate that the use of BP as a co-substrate with DCM can increase the OM content and its quality and some of OM is still left in the slurry. 
Co-Authors A. Purnomoadi Agung Purnomoadi Agung Purnomoadi Agung Purnomoadi Agung Purnomoadi Agung Purnomoadi Agung Purnomoadi Agung Purnomoadi Akhmad Nurahkman Alief Jannah Anang M Legowo Antonius Hintono Auliya Rizqi Dea Alfia Rizky Dewi Hastuti Dian Lestari Endang Purbowati Endang Purbowati Fredynanta Saputra Ibnu Adib Fuady Lintang Sulistyaning Utami Nadlirotun Luthfi Nain Ufidiyati Noviana Adis Amalia Nur Azzimahtul Zahroh Nurwantoro . Oktafia Munita Rahmawati Rahmawati Argisyamanti Retno Adiwinarti Rifah Nur Hasanah Sri Lestari Sri Mulyani Subur Subur Tisqa Rizky Quna