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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
Djalal Rosyidi
Fakultas Peternakan Universitas Brawijaya
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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Protein and Amino Acid Profile of Filial Etawah Crossbred and Castrated Filial Boer Crossbred Goat Meat Hari Purnomo; Djalal Rosyidi; Sayoga Kristian Pantoro
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 (60.525 KB)

Abstract

The aim of this study was to know the protein content and amino acid profile of filial Etawah and castrated Boer goat meat. The results were expected to be used as information about protein content and amino acid composition of filial Etawah and filial castrated Boer goat meat and  as a reference for further experiment about different livestock. The material of the research were loin meat, front  and back thigh of filial Etawah and filial castrated Boer goat meat. Data were analysed with t-test. The results showed that castrated filial Boer goat meat had significantly higher protein content  and 7 essensial amino acids namely lysine, leucine, arginine, phenylalanine, isoleucine, valine and histidine compared to the one from filial Etawah goat meat. Key words: protein, amino acid profiles, goat  meat
Perbandingan Sifat Antioksidan Propolis pada Dua Jenis Lebah (Apis mellifera dan Trigona sp.) di Mojokerto dan Batu, Jawa Timur, Indonesia Djalal Rosyidi; Lilik Eka Radiati; Sri Minarti; Mustakim Mustakim; Agus Susilo; Firman Jaya; Abdul Azis
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 2 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (560.117 KB) | DOI: 10.21776/ub.jitek.2018.013.02.5

Abstract

Tujuan penelitian ini adalah untuk membandingkan aktivitas antioksidan, kadar total fenolik dan kadar total flavonoid propolis dari dua jenis lebah dan lokasi yang berbeda. Materi yang digunakan pada penelitian ini adalah propolis yang dihasilkan dari Apis mellifera dan Trigona sp. yang digembalakan di dua lokasi yang berbeda yaitu Batu dan Mojokerto. Metode yang digunakan adalah analisis deskriptif. Aktivitas antioksidan tertinggi dan terendah ditunjukkan oleh propolis Trigona sp. asal Mojokerto (987.24 µg/g) dan propolis Trigona sp. asal Batu (166.25 µg/g). Kadar total flavonoid tertinggi dan terendah ditunjukkan oleh propolis Apis mellifera asal Mojokerto (1.990 mg/g) dan propolis Trigona sp. asal Mojokerto (1.000 mg/g). Kadar total fenolik tertinggi dan terendah ditunjukkan oleh propolis Apis mellifera asal Mojokerto (21.980 mg/g) dan propolis Trigona sp asal Mojokerto (9.603 mg/g). Propolis Apis mellifera asal Mojokerto memiliki kandungan total flavonoid dan fenoil tertinggi dan propolis Trigona sp. asal Mojokerto memiliki nilai aktivitas antioksidan, total flavonoid dan total fenolik terendah.
Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City Siti Resita Dijayanti; 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.2021.016.01.4

Abstract

The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.
Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing Djalal Rosyidi; Purwadi Purwadi; Fondha Teguh Eko Harjono
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

Data collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering Laboratory Centre Food and Laboratory  Gadjah Mada University Yogyakarta. The objective of this research was to know the best concentration of Sunkist orange fruit juice with direct acidification in Mozzarella cheese manufactured considered on yield, protein content, moisture content, stretchability and meltability. Hopefully the result would support in producing cheese earlier and better quality processed with direct acidification from Sunkist orange fruit juice. Method of this research was experiment used Completely Randomized Design and repeats four times. The treatment was Sunkist orange fruit juice concentration of 3% (P1), 3.5% (P2), 4% (P3) and 4.5% (P4) from milk volume. Variables measured would be yield, protein content, moisture content, stretchability and meltability. The data were analyzed by analysis of variance and  Duncans Multiple Range Test. The result showed that Sunkist orange fruit juice did not give significant different effect (P>0.05) on yield, stretchability and meltability, in the otherwise give highly significant different effect (P<0.01) on protein and moisture content of Mozzarella cheese. The conclusion of this research was the Sunkist orange fruit juice concentration of 3% was the best concentration and suggested to use on Mozzarella cheese manufacturing.   Keyword : Mozzarella cheese, orange fruit.
The Effect of Arrowroot Flour (Maranta Arrundinaceae) on Physical And Sensoric Qualitiy of Rabbit Nugget Ulfi Noor Hakim; Djalal Rosyidi; Aris Sri Widati
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 (204.145 KB) | DOI: 10.21776/ub.jitek.2013.008.02.2

Abstract

This experiment was conducted to observe the effect of addition level of arrowroot flour (Maranta arrundinaceae) on physical and sensoric quality of rabbit nugget. Rabbit meat and arrowroot flour were used in current experiment. There were four treatments with three repetations in current experiment, addition level of arrowroot flour 0 % (P0), 10 % (P1), 20 % (P2), and 30 % (P3) in rabbit nugget. The variables measured in experiment were physical quality (pH, water holding capacity, and texture) and sensory quality (color, flavor, odour, and texture). This experiment was statisically analyzed by using Completelly Randomized Design (CRD). The difference between means was analyzed by Duncan’s Multiple Range Test (DMRT). This experiment showed that pH, water holding capacity, and sensoric quality (color, flavor, odour, and texture) were significantly affected (P < 0.01) by the addition of arrowroot flour, while it did not significanlty affect (P > 0.05) in physical texture. The addition level 20 % of arrowroot flour (P2) gave the highest value on physyical and organoleptic quality of rabbit nugget. The conclusion of this experiment was the increase of addition level of arrowroot flour in rabbit nugget improved the phyical texture, but it reduced pH, water holding capacity, and sensoric palatability (color, flavor, odour, and texture).
Pengaruh penambahan pati biji durian terhadap kualitas kimia dan organoleptik nugget ayam Meitta Ageng P; Djalal Rosyidi; Eny Sri Widyastuti
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 23, No 3 (2013)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

The research aims at evaluating the effect of durian seed starch addition for chemical and organoleptic properties of chicken nuggets. Randomized Block Design was used in this research by using four treatments and five times replication, and continued with Duncan’s Multiple Range Test Method. Durian seed starch used with four different levels (0%, 5%, 10%, and 15%) was added to the dough of chicken nuggets. Chemical quality variables measured were water, fat and protein content, while the variable was measured on the organoleptic were texture, taste and flavor. The result showed that durian seed starch was used with different levels given effects of water content, fat content, texture and flavor. The best result was chicken nuggets made with added of durian seed starch 5%, the average percentage of water, fat, protein, preference of texture, taste and flavor in chicken nugget with the addition of durian seed starch were 70.59;  2.23; 16.90; 3.31; 3.81; and 4.10 respectively. The conclusion of this research was effect addition of durian seed starch on chicken nugget decreased contents of water, fat and protein, value of flavor and taste, but increased the value of texture.Keywords: chicken nuggets, durian seed starch
Peningkatan potensi pangan fungsional naget daging kelinci dengan substitusi wheat bran, pollard dan rumput laut Errythrina Vinifera Arnyke; Djalal Rosyidi; Lilik Eka Radiati
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 24, No 1 (2014)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

The purpose of this study was to find out the optimum additional level of composite filler (wheat bran and pollard) and seaweed in making of rabbit nugget on moisture level, fat, protein, ash, iodine, antioxidants and dietary fiber contents. The method of the study was experimental research using completely randomized design with 3 replications and then it would be continued by Duncan’s multiple range tests if it was found significant differences among the treatments. The study showed that the addition of wheat bran and pollard had unsignificant effect (P>0.05) on moisture, fat, protein and iodine of rabbit nugget. Meanwhile the addition of seaweed had a very significant effect (P<0.01) on moisture level and had a significant effect (P<0.05) on fat and ash content of rabbit nugget. The average percentage of moisture, fat, protein, ash and iodine content of rabbit nuggets with wheat bran, pollard and seaweed substitution was 75.45; 14.22; 13.89; 1.91% and 35.22 µg/kg respectively. The best combination was found on treatment F3T1 (30% of wheat bran and pollard substitution without seaweed) because it was able to increase the nutritional value of rabbit nuggets as a functional food which had 5.00 mg/g antioxidant and 0.08% dietary fiber content. Keywords: Functional food, rabbit nugget, wheat bran, pollard, seaweed
Immunomodulator effect of Robusta Lampung coffee extract (Coffee Canephora Var Robusta) in layer chicken infected with Salmonella enteritidis bacteria Dahliatul Qosimah; Djalal Rosyidi; Lilik Eka Radiati; Indah Amalia Amri; Dodik Prasetyo; Fajar Shodiq Permata; Ma A Guiang Beltran; Aulanni’am Aulanni’am; Agri Kaltaria Annisa
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 30, No 1 (2020): April 2020
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2020.030.01.07

Abstract

Salmonellosis that attacks poultry, caused by Salmonella enteritidis is a cause of food borne disease in zoonotic humans. Treatment of this disease uses antibiotics but if used irrationally it can result in the emergence of multi-drug resistant bacteria. At present many treatments use herbs which are considered to reduce the negative effects of antibiotics and are environmentally friendly, one of which is coffee. Green coffee is considered to have many active ingredients such as chlorogenic acid (CGA), alkaloids, tannin, polyphenols and polysaccharides which are useful as antimicrobial, anti-inflammatory and enhances the body's immune system. The study used 60 heads ISA Brown day-old chicks (layer strain) chickens artificially infected with S. enteritidis bacteria with concentration of 108 CFU/ml, consisting of negative controls (healthy chickens, without coffee, positive control (chickens were given), T1, T2 and T3 was given different doses of coffee extract with 500 mg/kg BW, 1000 mg/kg BW and 1500 mg kg BW, respectively. The treatments with coffee extracts were given on days 3-15, then infected with 0.5 ml bacteria on day 16 and 60 chickens were necropsied at day 18 for histopathology. Data on relative levels of CD8 Tc cells were calculated using the flowcytometer test and analyzed quantitatively using the One Way ANOVA with a confidence level of 95% while the jejunum histopathology was observed using a microscopy and analyzed descriptively. Results showed that Robusta coffee extract from Lampung can act as an antibacterial by increasing CD8 + T cells and repairing jejunum histopathology
Evaluasi sifat putih telur ayam pasteurisasi ditinjau dari pH, kadar air, sifat emulsi dan daya kembang Angel Cake Nia Agustina; Imam Thohari; Djalal Rosyidi
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 23, No 2 (2013)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

The purpose of this research was to determine effect of pasteurized egg and storage time on pH, water content, characteristics of emulsion, volume of angel cake and determine the best treatment. Method was used pasteurzation research was a experiment factorial Randomized Block Design (RBD) with 2x3 treatment and 3 replication. The data was analized by using analysis of variance continued by Honestly Significant Difference (HSD). The results showed that the interaction pasteurization and storage time was a very significant effect (P<0.01) on pH, water content, characteristics of emulsion and volume of angel cake. The conclusion of this research the effect storage time increase on pH, decrease characteristics of emulsion and volume of angel cake. Interaction pasteurization and storage time has not effect on water content. The best treatment is not pasteurization and storage time. The suggestion be can given should to use fresh eggs, as well as further research needs to be done to test the others like texture and organoleptic.   Keywords : Egg, pasteurization, angel cake
Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler Wahidah Ma&#039;ruf; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Research Journal of Life Science Vol 6, No 3 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.404 KB) | DOI: 10.21776/ub.rjls.2019.006.03.2

Abstract

The research aims to understand the physical and organoleptic properties of the Indonesian domestic chicken (Gallus domesticus) nugget made with different corn flours as filler. The research was done in two research steps. The first step was to observe the physical properties of the chicken nugget through a completely randomized design, where five different corn flours were used and measured for six times each. The second step was to observe the organoleptic properties of the chicken nugget through two-factorials completely randomized design, where five different panellists (P1, P2, P3, P4, and P5) were the first factor and different corn flours were the second factor. The corn flours used in this research were yellow-corn (J1); fluffy-corn (J2); purple-corn (J3); Provit A1-corn (J4); and Provit A2-corn (J5) flour. The measured variables include cooking loss, flavor, aroma, texture, and color of the chicken nugget. The results showed that J1 chicken nugget had the lowest cooking loss at 1.27%, while the organoleptic measurements showed that J4 chicken nugget had the best organoleptic properties. The research concluded that the usage of Provit A1-corn (J4) flour would give the best overall physical and organoleptic properties of chicken nugget made from domestic chicken meat.
Co-Authors Abdul Azis Agri Kaltaria Annisa Agus Susilo Aju Tjatur Nugroho Krisnaningsih 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 Citra Nurma Yunita 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 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 Mu’addimah Mu’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