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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Sains Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Research Journal of Life Science Jurnal Pembangunan dan Alam Lestari Indonesian Journal of Human Nutrition Jurnal Ternak Tropika JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Livestock and Animal Research Jurnal Penelitian Pendidikan IPA (JPPIPA) Efektor Wahana Peternakan Journal Research of Social Science, Economics, and Management Sustainability Nexus: Journal of Agriculture

Djalal Rosyidi

Fakultas Peternakan Universitas Brawijaya

Author-ID : 3159086

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Physics Social Sciences Veterinary Other

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Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat Djalal Rosyidi; Agus Susilo; Rachmat Muhbianto
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (120.903 KB)

The research materials were 75 broiler chickens of 1 day old and feeds. The research employed five treatments, namely (P0: feed without addition of fermented shrimp meal, P1: feed with 5 % addition of fermented shrimp meal, P2: feed with 7.5 % addition of fermented shrimp meal, P3: feed with 10 % addition of fermented shrimp meal, P4: feed with 12.5 % addition of fermented shrimp meal. Every treatment was repeated 3 times, with 5 chickens respectively. Variables of this research were Water Holding Capacity (WHC), cooking loss and tenderness of broiler meat. Data were analyzed by completely randomized design, if there was a significant effect, it was followed by Duncanâ€™s Multiple Range Test (DMRT). The result of this research showed that the use of fermented shrimp meal in broiler feed can improve WHC, degrading cooking loss and improving tenderness of broiler meat. Â Keywords : Water holding capacity, cooking loss, tenderness

Pengaruh Pemberian Pakan Dedak Padi Terfermentasi Cairan Rumen terhadap Kualitas Fisik Daging Ayam Rahmaniar Abdia; Djalal Rosyidi; Irfan Djunaidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purpose of this research was to determine the effect of fermented rice bran fermented with rumen fluid addition in feed on physical quality of broiler meat. The material used in this research was 20 broiler chest meats taken from broiler that werenâ€™t differentiated by gender and maintained for 35 days. The research was done by feeding trial designed with Complete Randomized Design (CRD) with 5 treatments and 4 replications consisting of P0: basal feed (mixture of concentrate, rice bran, and yellow corn), P1: basal feed and rice bran fermented with rumen liquid 2.5%, P2: basal feed and rice bran fermented with rumen liquid 5%, P3: basal feed and rice bran fermented with rumen liquid 7.5%, and P4: basal feed and rice bran fermented with rumen liquid 10%. If there was a difference between treatments, tested by Duncanâ€™s Multiple Range Test (DMRT). The variables measured were meat tenderness, pH, and water holding capacity (WHC). The results of this study indicated that the addition of rice bran fermented with rumen liquid in broiler feed showed significantly different effect on meat tenderness P3 (24.43Â±1.78), P2 (23.18Â±3.32), P4 (21.73Â±2.51), P1 (20.25Â±5.34), and P0 (15.60Â±3.62), but not showed significantly different effect on pH P0 (5.61Â±0.09), P4 (5.57Â±0.01), P3 (5.56Â±0.01), P2 (5.50Â±0.01), and P1 (5.45Â±0.09), and WHC P2 (62.05Â±8.03), P4 (60.87Â±5.18), P1 (60.19Â±14.62), P0 (59.45Â±4.15), and P3 (54.48Â±3.52). It could be concluded that feed with the 7.5% level of rice bran fermented with rumen liquid (P3) in broiler feed showed the best results on physical quality of broiler meat.

The Effects of Using Seaweed (E. Cottonii) on Physical Quality and Organoleptic of Chicken Nuggets Djalal Rosyidi; Aris Sri Widati; Joko Prakoso
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 | Full PDF (121.598 KB)

This research was experimental method with Completely Random Design.Â Seaweed used to chicken nuggets in the vary concentration, namely: 0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4). The observed variables were texture, water holding capacity (WHC), pH, and organoleptic quality of chicken nuggets. Collected data were analyzed using analisys variation method and followed by Duncan analysis if the result on the previous analysis showed significant difference. TheÂ result Â showedÂ thatÂ chickenÂ nuggets Â usingÂ seaweedÂ gave highly significant effectÂ (P<0.01) onÂ texture, WHC, pH, andÂ Â organoleptic quality. The best result was chicken nuggets made with used of seaweedÂ 10%;Â 7.97 N of texture; 4.50% of WHC; 6.16 of pH; 6.98 of texture organoleptic score; and 6.26 of taste organoleptic score. The conclusion of this research was the using of seaweed to chicken nuggets gave a significant effect on Â texture, WHC, pH, and organoleptic quality. Based on the result, it suggested that using 10% of seaweed to make chicken nugeets. Â Keyword : water holding capacity, chicken nuggets, seaweed

Effect of Roasting Time In Microwave To Physical Quality Of Chicken Steak Nazhar Vernanta. Billy Rasyad; Djalal Rosyidi; Arisi Sri Widati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (95.01 KB)

The purpose of this research was to know effect of roasting time on chicken steak using microwave based on physical quality (pH, texture and WHC). The material of research was steak of broiler breast. The treatments of roasting time were 3 minutes (T3), 4 minutes (T4), 6 minutes (T6) and 10 minutes (T10). The experiment design of this research was with Completely Random Design (CRD). The data was analyzed by Analysis of variance (ANOVA) followed by least significanced Â there was significant differences between samples. The results showed that the roasting time for 10 minutes gave significant effect (P<0.01) on steak texture. Whilst the roasting time of 3 minutes, 4 minutes and 6 minutes gave no significant effect (P>0.05) on pH and WHC. It can be concluded that roasting time using microwave for 10 minutes was the best treatment to improve chicken steak texture and this may lead to produced good physical quality steak . Key words : Chicken steak, roasting time, physical quality

Beef Salt-Soluble Proteins and Seaweed (Eucheuma cottonii) Flour Interactions to the Quality of Heat-Induced Gel Matrix Development Aris Sri Widati; Djalal Rosyidi; Lilik Eka Radiati; Happy Nursyam
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

The objective of this study was to observe the interactions between salt-soluble proteins from beef and seaweed (Eucheuma cottonii) flour and its effect to the quality of the produced protein gel. The study was conducted as experimental research with two factorials completely randomized design. The effect of different NaCl (2.0%; 2.5%; 3.0%; and 3.5%) and Eucheuma cottonii flour (5%; 10%; and 15%) concentrations was observed to the physical and proximate quality of the protein gel matrix. The observed gel quality variables include pH, gel strength, color (L, a*, and b*), moisture, protein, and fat content. The gel was gelatinized at 90Â°C for 20 min and cooled down at 4Â°C for 12 h. The results showed that there was no interaction effect found on all of observed variables. However, a highly significant effect (P<0.01) was found on the ash content with different salt concentrations, while different Eucheuma cottonii flour concentrations improved the gel strength (P<0.01) and significantly gave darker (P<0.01) color. The effect of Eucheuma cottonii flour on the physicochemical properties of the gel was concentration dependent. Therefore, this study concludes that Eucheuma cottonii flour showed a potential as binding or filling agent to form strong gel matrix in processed meat products.

Chemical Characteristics of Beef Rawon in Malang City Chandra Aditya Darmawan; Djalal Rosyidi; Herly Evanuarini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.5

Malang city as a travel destination in East Java has various regional culinary such as rawon. Rawon was a dark soup made from beef broth, kluwak (Pangium edule) paste, sliced beef and various spices, served with rice and often topped with bean sprout. Spices are obtained from natural plants that have a strong aroma and are often used as food mixtures or preservatives. Different ingredients, cooking methods and the heating process will produce different quality of rawon. The quality of rawon in Malang city was still unknown. By knowing the quality of rawon in Malang, parts used in the manufacture of rawon include ribs, brisket, samcan meat and each rawon merchant shop uses a different type. Consumers can choose rawon with the best quality in terms of nutritional value. The purpose of this research was to know the pH, moisture content, fat content, total calories and fatty acid profile of rawon in Malang City. This research used a descriptive quantitative research method. Rawon samples were obtained from several districts in Malang city. The data were analyzed statistically using excel to get the standard deviation based on the method. The results showed that the quality of rawon in Malang city has a pH of 4.80 Â± 0.22 to 6.31 Â± 0.16, moisture content 44.07 Â± 0.15 to 74.81 Â± 0.16, fat content 9.86 Â± 0.18 to 17.62 Â± 0.19, total calories 88.38 Â± 0.24 to 201.06 Â± 0.14, rawon consists of 19 saturated fatty acids and 18 unsaturated fatty acids saturated. It can be concluded that rawon beef in Malang was a nutrient dense food and its nutritional content varies depending on the beef used, the recipe and the cooking process.

Pengaruh Substitusi Daging Ayam Broiler Dengan Jamur Salju (Tremella Fuciformis) Pada Kualitas Nugget Ayam Eva Yuniarti Utami; Djalal Rosyidi; Eny Sri Widyastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

The research was purposed find out the effect of substitution broiler meat with white jelly mushroom (Tremella fuciformis) on qualities and organoleptic of chicken nugget. The result were expected to be used as an information about the effect of substitution broiler meat with white jelly mushroom on the qualities and organoleptic of chicken nuggets and these informations can also be used for further research. The material of the research were chicken nuggets with different level substitution of mushroom. Design used in this research was Completely Randomized Design (CDR) with three replication. The treatments were the concentration of the white jelly mushroom substitution, i.e: without substitution (P0), 15% (P1), 30% (P2) and 45% (P3). The parameter measured were texture, microstructure, WHC, pH, organoletic, water, lipid and protein content. Data were analyzed by analysis.of variance and if there were significantly different means among treatments it was then followed by Duncanâ€™s multiple Range Test. The result of research showed that chicken nugget with different level substitution mushroom was high significant different effect (P<0.01) on moisture, and significant different on protein content. The average moisture content of chicken nugget of (P0), (P1), (P2) and (P3) was; 67.05%, 67.33%, 69.29% and 69.36% respectively, protein content 30.85%, 30.77%, 26.26% and 20.99%, but not significant effect (P>0.05) of texture, WHC, pH, lipid content and organoleptic. The average textureÂ of (P0), (P1), (P2) and (P3) was; 11.76 N, 14.4 N, 14.22 N and 17.38 N respectively. The WHC 55.83 %, 58.7 %, 63.58 % and 65.08%. pH 6.53, 6.41, 6.32 and 6.25 and lipid content 1.16%, 1.23%, 1% and 1.14%. the treatments also gave a different discription on microstructure.

The Physical and Organoleptic Characteristics of Ground Rabbit Dendeng Fermented with Lactobacillus plantarum Anik Fadlilah; Djalal Rosyidi; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purpose of this study was to determine the appropriate concentration of Lactobacillus plantarum and fermentation time used in fermented rabbit meat production as the main ingredient for producing ground dendeng. This study used a 4Ã—3 factorial randomized block design with three replications, which consisted of different L. plantarum concentrations (0%, 6%, 8%, and 10% v/w) and fermentation times(12 h, 18 h, and 24 h). Data were analyzed using two-way analysis of variance and continued with Duncan's multiple range tests. The concentration of L. plantarum and fermentation time had a highly significant effect (P <0.01) on the acidity. The L. plantarum concentration had a significant effect (P <0.05) while fermentation time had a highly significant effect (P <0.01) on pH. The concentration of L. plantarum and fermentation time had no effect on Aw, color, and texture. The concentration of L. plantarum had no effect on flavor, taste, and overall acceptance of dendeng. The fermentation time had a highly significant effect (P <0.01) on the flavor, and gave a significant effect (P <0.05) on the taste and overall acceptance of dendeng. In conclusion, the concentration of L. plantarum suitable for ground dendeng of fermented rabbit meat was 6% with 18 h fermentation time to produce the best physical and organoleptic quality and to obtain consumer acceptance.

Pengaruh Perlakuan Imbangan Garam dan Gula Terhadap Kualitas Dendeng Paru-Paru Sapi Fadimas Pursudarsono; Djalal Rosyidi; Aris Sri Widati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 1 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

The aim of this study was to determine the effect of concentration salt and sugar of dried lung quality. The material used in this research was the dried lung with different salt and sugar concentration as the treatments. The method of this research was factorial experiment with Completely Randomized Design by using two factors. The treatments were different salt concentration (2.5% and 5%) with different sugar concentration (20%, 30% and 40%). Data was analyzed with ANNOVA and continued with Duncanâ€™s Multiple Range Test (DMRT). Variables tested were water level, protein content, fat, water activity and pH. The result showed that salt addition gave highly significant effect (P<0.01) on water level but not significant (P>0.05) on protein, fat, water activity and pH. The result showed that sugar addition gave highly significant effect (P<0.01) on water level but not significant (P>0.05) on protein, fat, water activity and pH. The experiment result indicated that the optimum concentration of salt was 2.5% with concentration of sugar 20% to making dried lung.

Meat Quality of Female Post-Weaning Fat-Tailed Sheep with Docking and Level of Feeding Concentrate from Water, Fat and Protein Content Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (75.352 KB)

Â The objective of this experiment was to evaluate meat quality of female post-weaning fat-tailed sheep with docking and level of feeding concentrate from water, fat and protein content. The material used in this experiment was meat of 20 female post-weaning fat-tailed sheep from biceps femoris. Feeds given were elephant grass (Pennisetum purpureum) and concentrate â€œGemuk Aâ€. The sheep was house individually in a 0.75 x 1.0 m2 elevated house unit. The method was experiment with Nested Block Randomised Design, with treatmen of docking (D1) and non-docking (D0) and level of feeding concentrate (p), i.e. 1 percent (PO) and 3 percent (P2).The result showed that docking gave no significsntly difference (P>0.05) for water content, but for fat and proten content gave very significantly difference (P<0.01). Level feeding of concentrate gave no significantly difference (>0.05) for water content, but gave very significantly difference (P<0.01) for fat and protein content.In the average water content was 72.46; 72.77; 73.40 and 72.98 percent respectively, fat content 3.97; 5.76; 5.01 and 7.28 percent respectively and protein content 16.35; 17.75; 17.34 and 18.84 percent respectively.It could concluded that docking and level feeding of concentrate significantly increased fat and protein contents of meat of female post weaning fat-tailed sheep, but not significantly effect on water content. Docking and level of feeding concentrate at 3 percent of body weight should be considered to get good qualityy of female post weaning fat-tailed sheep from fat and protein content. Keywords: Meat Quality, Female Post-Weaning, Fat-Tailed Sheep, Docking

Co-Authors Abdul Azis Agri Kaltaria Annisa Agus Susilo Aisyah, Laila Nur Aju Tjatur Nugroho Krisnaningsih Akhadiyah Afrila Akhadiyah Afrila Amelia Arum Ramadhani Anik Fadlilah Aris Sri Widati Aris Sri Widati Aulanni’am Aulanni’am Avida Fradiana Budhi Utomo, Budhi Chandra Aditya Darmawan Dedes Amertaningtyas Dian Handayani Dian Handayani Dian Laksamana Hati Dian Laksamana Hati Dodik Prasetyo Edy Susanto Eny Sri Widiastuti Errythrina Vinifera Arnyke Estefan, Sarah Eva Yuniarti Utami Fadimas Pursudarsono Fahrullah Fahrullah Fajar Shodiq Permata Firman Jaya Fondha Teguh Eko Harjono Fradiana, Avida Happy Nursyam HARI PURNOMO Hari Purnomo Hari Purnomo Heldy Oktavia Herly Evanuarini Idris Israil Ihsan, Moch. Nur Imam Thohari Imam Thohari Imam Thohari Imam Thohari Inasabrilla Hendar Dahayu Indah Amalia Amri Irfan Djunaidi Ivan Wiretno Joko Prakoso Khothibul Umam Al Awwaly Kusmartono Kusmartono Lilik Eka Radiati Lionel Cato Ma A Guiang Beltran Ma'ruf, Wahidah Meitta Ageng P Moch. Nur Ihsan Muâ€™addimah Muâ€™addimah Mustakim Mustakim Nadhirotul Uyun Nazhar Vernanta. Billy Rasyad Nia Agustina Osfar Sjofjan Picky Oriesta Ayu Harmayanda Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi purwadi purwadi Purwadi Purwadi Qosimah, Dahliatul Rachmat Muhbianto Radiate, Lilik Eka Rahmaniar Abdia Sayoga Kristian Pantoro Siti Resita Dijayanti Sjaloom Ester Sakul Sjaloom Sakul Soffy Soetji Widarti Sri Andarini Sri Andarini Sri Minarti Subandi Subandi Sulis Setio Toto Harjo Sylvia Komansilan Sylvia Komansilan Ulfi Noor Hakim Yudha Wirawan Yunita, Citra Nurma

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