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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Innovation and Applied Technology Jurnal Ternak Tropika
Imam Thohari
Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Other

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Pengaruh Kosentrasi Sari Kunyit Putih (Curcuma Zediaria) Terhadap Kualitas Telur Asin Ditinjau Dari Aktivitas Antioksidan, Total Fenol, Kadar Protein dan Kadar Garam Mu’addimah Mu’addimah; Imam Thohari; Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 1 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.269 KB) | DOI: 10.21776/ub.jitek.2015.010.01.6

Abstract

The purposes of this research was to determine the effect of Curcuma zedoaria concentrated addition on quality antioxidant activity, total phenols, protein content and salt content of salted egg. The materials were duck’s egg, water, salt, and essence of white turmeric. The method was experiment using Complete Randomized Design (CRD) with five treatments and three for replications. The Curcuma zedoaria juice research were divided into P0 (0%), P1 (10%), P2 (20%), P3 (30%) and P4 (40%). Data was analyzed using Analysis of Variance (ANOVA) and then continued by Duncan’s Multiple Range Test (DMRT), if it was found significant effect among treatmeants. The result showed that the addition of Curcuma zedoaria juice indicated highly significant different effect (P<0.01) on antioxidant activity, protein content and salt content, but significantly effect (P<0.05) on total phenol. The best treatment was the addition of Curcuma zedoaria juice 40% were indicated of antioxidant activity, total phenol, protein content and the salt content was 99.80 mg/g, 0.16%, 9.96%, 2.43% respectively.
The Effect of Garlic Extract Addition on The Cholesterol Content of Male Castrated Crossbred Boer Meat Imam Thohari; Susrini Idris; Balqis Yuniar
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.409 KB)

Abstract

The objective of this research was to find out the effect of garlic extract addition on the content of male castrated Crossbred Boer meat cholesterol. Materials of this research were loin (Latissimus dorsi), leg (Bicep femoris), and shoulder (Triceps) of four male castrated Crossbred Boer goats. The meat part was ground together and 25 gram was taken for sample preparation. The garlic extract levels were 0% (E0), 1% (E1), 2% (E2), and 3% (E3). The results showed that garlic extract did not give a significant effect on the total cholesterol, LDL, and HDL of Crossbred Boer meat. It seemed that garlic extract could decrease the cholesterol and phospholipids content of the blood but the use of extract up to 2% could not decrease the cholesterol in meat significantly. However, the use of 3% garlic extract showed an unpredictable result i.e.: the chromatograms did not show any cholesterol content in meat. It was recommended to conduct a further research by applying garlic extract between 2% up to 3%.   Keywords: cholesterol, garlic extract, male castrated Crossbred Boer meat
The Study of Propolis, Pollen, and Royal Jelly Enrichment at Honey Product as Natural Antioxidant Lilik Eka Radiati; Imam Thohari; Nurul Huda Agustina
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.669 KB)

Abstract

The research was carried out in the Milk Pilot Plant Laboratory, Brawijaya University Malang from October to November.The objective of this research was to determine antioxidant activity of honey enrichment by Propolis, Pollen, and Royal jelly. Indicator of antioxidant activity is peroxide number. Lower peroxide number indicated that this product has higher antioxidant activity.The result of this research was the honey enrichment by Propolis 480mg, pollen 320mg and royal jelly 480mg decrease 0.2333 meq peroxide number. Effect of added proportion of 0.5ml; 1ml; 1.5ml honey formulation into 3.5 ml oil oxidation substrate has peroxide number by 0.5167 meq; 0.3667 meq; and 0.2333 meq. It can be concluded that the addition various formulation combine show highly significantly different effect (P<0,01)on peroxide number in oil substrate.   Keywords : propolis, royal jelly, pollen, honey, antioxidant
Quality of Preservative Smoked Beef using Different Smoked Method Imam Thohari; Eny Sri Widyastuti; Agustina Widyasworo Kunharjanti; Mohamad Agustomo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.693 KB) | DOI: 10.21776/ub.jitek.2013.008.02.3

Abstract

The purpose of the study was to determine the effect of the smoking traditional and liquid smoking on the quality of smoked beef in terms of the levels of phenol, TBA number, and total microbes. The research method was experiment with completely randomized design pattern factorial (2x3). The first treatment were the preservation of beef with traditional smoked methods and preservation beef with liquid smoked method. The second treatment were the time of storage, namely 0 day, 2 days and 4 days. Each treatment was repeated 3 times. The results showed that the curing method was highly significant (p <0.01) on phenol content and the total microbes, and gave no affect to the TBA number. The highest levels of phenols obtained by the method of liquid smoked with time storage time of 4 days. TBA value and lowest total microbial were obtained from liquid smoked with time storage of 0 day. The conclusion that liquid smoked method was better than the traditional smoked method. Key words: phenol, TBA value, microbial, meat smoke
Pengaruh Penambahan Sari Lengkuas Merah (alpinia purpurata k. Schum) dan Lama Simpan Telur Asin Terhadap Total Mikroorganisme, Aktivitas Antioksidan, Aktivitas Air dan Tekstur Fitriatus Sholehah; Imam Thohari; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.11 KB) | DOI: 10.21776/ub.jitek.2015.010.02.2

Abstract

The purpose of this research was to determine the best concentration of red galangal extract and different storage in salted egg in terms of total microorganism, antioxidant activity, water activity and texture of egg salted. The materials were duck’s egg, water, salt, and red galangal extract. The method of this research was experiment with Nested Design by using two factors, namely concentrations of treatment were P0 (0%) and P1 (40%) and storage period were H0 (Day 0), H5(Day 5), H10 (Day 10), H15 (Day 15) by using five times replication. The result showed that the the addition of red galangal exract 40% gave the best result and quality of salted egg total organism 3.418, antioxidant activity 125.960 mg/g, water activity in albumen 0.949, water activity in yolk 0.931, texture in albumen 6.86, texture in yolk 11.19 with the best storage was period 0 days.
The Use Level of Chrome Tannage For Rabbit Fur Leather Observed on Tearing Strength, Stitch Tearing Strength, Water Absorption and Organoleptic Mustakim Mustakim; Imam Thohari; Ipik Agustriyani Rosyida
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.702 KB)

Abstract

The purpose of this study was to find out the appropiate of chrome tannage level for rabbit fur leather quality. The result were expected to contribute information for many people who relate with tanning technology, especialy about the use level of chrome tannage for fur leather quality and could as patern to hold further research.The material that used were 12 pieces of three months of rabbit skin. The method is Completely Randomized Design, consist of three treatments of chrome tannage (Chromosal B), they were : B1 (Chromosal B 6%), B2 (Chromosal B 8%), and B3 (Chromosal B 10%). Each of treatment hold on four replications. The variables which measured are tearing strength, stitch teraing strength, water absorption and organoleptic consist of “kekuatan bulu”’ “kerataan bulu” and “kelemasan kulit” in fur leather. Data was analysed by analysis variance followed by Duncan’s Multiple Range Test. The result of this research show that the use level of chromosal B give very significant influence among tearing strength, stitch tearing strength and water absorption. It gave significant influence among the organoleptic test. Based on the result, can be concluded that 10 percent of chrome tannage (chromosal B), produce the best result on tearing strength, stitch tearing strength, water absorption and organoleptic for “kekuatan bulu” and “kerataan bulu”. The incrase of chrome tannage offer will decrease the “kelemasan kulit” in fur leather and the best “kelemasan kulit” produced by the lowest chrome tannage offer, that was 6 percent of Chromosal B. The best quality of rabbit fur leather produced by 10 percent of chrome tannage offer.   Keywords: chrome, tannage, fur leather
Kualitas Dadih Susu Kambing yang Diinkubasi pada Berbagai Macam Bambu Meinar Dwi Sulinda Wijayanti; Imam Thohari; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.469 KB) | DOI: 10.21776/ub.jitek.2016.011.01.3

Abstract

The objective of this research was to determine the best bamboo that can be used in the manufacture of dadih among apus, ori, betung and black bamboo based on acidity, protein content, pH and total of microorganisms of goat milk dadih. The materials used in this research was the dadih made from ingredients such as goat milk, banana leaf and bamboo. The methods used in this study was experiment with 4 treatments and 4 replications the data were analyzed by ANOVA, if there were a significantly different continued by Duncan's multiple range test. The result showed that the kind of bamboo gave highly significant different effect (p<0,01) on acidity, protein content, pH and total of microorganisms. According to the value of acidity, protein content, pH and total of microorganisms, it can concluded that the use of bamboo ori gave the best result in performance of dadih that the average of acidity was 0.37 ± 0.02%; protein content was 4.82 ± 0.13%; pH was 6.47 ± 0.05 and total of microorganisms was 6.298 ± 0.62072 Log cfu/mL.
The Useful of Water Glass as Preservative on Salted Egg Quality Imam Thohari; Susrini Idris; Dewi Saptarini Yuliandari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 1 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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

Abstract

The materiasl used were duck eggs and curing agent. The research method used was factorial experiment (2x4) Randomized  Block Design with two treatment factors. The first factors was preservation which consisted of two levels namely : with (P1) and without (Po) dipping in water glass as preservative. The second factor was the length of storage which consisted of four levels namely : 0 day (L0), 14 days (L14), 28 days (L28) and 42 days (L42). Each treatment was devided into three groups based on the time of salting. The variables measured were microbial load, protein content and organoleptic qualities (flavour, colour of yolk and texture) of salted eggs. The result of statistical analysis showed that a highly significant different effect (P<0.01) of the length of storage on the microbial load, preservation and the length of storage on protein content and a significant effect (P<0.05) of the preservation and the combination treatments on the microbial load, the flavour and colour of yolk of salted eggs. The salted eggs experienced off flavour, changed yolk colour, and texture while storage for 28 days, neverthless panelist prefered its. The conclusion that the dipping in water glass as preservative and the different length of storage in room temperature affected on  microbial load, protein content and organoleptic qualities (flavour, the colour of yolk and the texture). Dipping in water glass as preservative would make salted egg's microbial load lower than the ones without preservative. A longer storage could increase the microbial load and decrease protein content. After 28 days of storage the egg's flavour and texture as well as yolk colour started to change, however, the panelist preferred its. It was suggested that never keep the salted egg preserved with water glass solution more than 28 days at room temperature.   Keywords: salted egg, water glass
Pengaruh Daun Salam (Syzygium polyanthum) terhadap Protein Kuning Telur, Total Fenol dan Flavonoid pada Telur Asin Ria Marsella; Imam Thohari; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.802 KB) | DOI: 10.21776/ub.jitek.2016.011.02.3

Abstract

The purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment with a complete randomized design, 5 treatments and 4 replication. The treatment were P0 (control), P1 (5% addition of boiled of bay leaf liquid), P2 (10% addition of boiled of bay leaf liquid), P3 (15% addition of boiled of bay leaf liquid), P4 (20% addition of boiled of bay leaf liquid). The research results showed that boiled of bay leaf liquid gave a significant different result in increasing the content of total phenols and flavonoid as for the egg yolk protein give effect not different real. 20% addition of boiled of bay leaf liquid was the best treatment reviewed from egg yolk protein 17.88±1.70 phenol total 0.064±0.003 and flavonoids 92.62±1.92 suggestion from this research was salted egg added boiled of bay leaf liquid with higher concentration to know the physical quality of salted eggs.
Co-Authors Agus Susilo Agustina Widyasworo Kunharjanti Balqis Yuniar Dewi Saptarini Yuliandari Djalal Rosyidi Firman Jaya Fitriatus Sholehah Herly Evanuarini Ika Ayu Wijayanti Ika Ayu Wijayanti Ipik Agustriyani Rosyida Ira Fresti Reliantari Khothibul Umam Al Awwaly Kusumastuti, Anie Eka Lilik Eka Radiati Lionel Cato Meinar Dwi Sulinda Wijayanti Mohamad Agustomo Mu’addimah Mu’addimah Mulia Winirsya Apriliyani Mustakim Mustakim Nurul Huda Agustina Purwadi Purwadi Purwadi Purwadi Ria Marsella Selvia Tharukliling Susrini Idris Tri Eko Susilorini Tri Umar Satriawan Ustadi Ustadi Zulfatunnisa Zulfatunnisa