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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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Studi Tentang Preferensi Konsumen, Sifat Fisiko Kimia dan Nilai Organoleptik Sei Daging Babi asal Kupang (Nusa Tenggara Timur) Soffy Soetji Widarti; Hari Purnomo; Djalal Rosyidi
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 10, No 1 (2012): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.v10i1.4824

Abstract

Pork sei is a meat product from Kupang (East Nusa Tenggara) that produced traditionally using curing and smoking methods. The purpose of this study was to observe consumer preference, physico-chemical and organoleptic properties of pork sei which is currently very popular in East Nusa Tenggara. The research was carried out by the method of observation and experiment using Completely Randomized Design with three replications. The observations were carried out on four restaurants and pork sei consumer in Kupang. Variables measured were moisture, protein, fat and carbohydrate contents, pH, and organoleptic test including color, texture, taste and tenderness. The results showed that there was no significant difference among pork sei originated from the four selected restaurants on fat content, carbohydrate content, pH, texture and tenderness. However, the protein content, taste and color were different significantly (P < 0.05). Based on the effectivity index analysis, it can be concluded that the best samples was originated from restaurant A.
Chemical Characteristics of Beef Rendang from the Results of Coconut Milk Substitution with Fibercreme Amelia Arum Ramadhani; Aris Sri Widati; Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.4

Abstract

Rendang is one of the original Indonesian dishes originating from Minangkabau, West Sumatra. Making rendang in general uses the main ingredients in the form of beef, coconut milk and various kinds of spices and seasonings. Coconut milk contains high saturated fat which has the potential to cause various degenerative diseases if consumed in excess. Coconut milk can be replaced with FiberCreme. FiberCreme is a non-dairy creamer that can replace coconut milk, the main component of which is dietary fiber. FiberCreme has a taste that is almost similar to coconut milk. Adding FiberCreme to food as a substitute for coconut milk will make it taste delicious and creamy. In fact, FiberCreme has a lower fat and calorie content. The purpose of this study was to determine the appropriate substitution treatment of coconut milk with FiberCreme for use in the manufacture of beef rendang. The research material used was gandik beef, coconut milk, FiberCreme, and rendang seasoning. This study used a completely randomized design consisting of P0 (100% coconut milk), P1 (75% coconut milk: 25% FiberCreme), P2 (50% coconut milk: 50% FiberCreme), P3 (25% coconut milk: 75% FiberCreme), P4 (100% FiberCreme) with 4 replications. Data analysis used ANOVA, followed by Duncan's Multiple Distance Test (DMRT) if the results showed significantly different or very significant effects. The values of moisture content, fat content, total calories, free fatty acids (FFA), and thiobarbituric acid (TBA) were used as variables to be analyzed. The substitution treatment of coconut milk with FiberCreme had no significant effect (P>0.05) on the moisture content of rendang, but it had a very significant effect (P<0.01) on fat content, total calories, free fatty acids (FFA), thiobarbituric acid (TBA). It can be concluded that the use of 100% FiberCreme gave the best results on the chemical characteristics of beef rendang.
The Effect of Preheating Using Microwave, Steam, and Oven on the Quality of Ponorogo Chicken Satay Avida Fradiana; Aris Sri Widati; Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.6

Abstract

This study aims to determine the effect of different preheating methods on the quality of Ponorogo chicken satay. The study used a Nested Completely Randomized Design. The preheating methods used include microwave, steam, and oven with a preheating time of 5 and 10 minutes. The parameters used are physical quality (pH, WHC and cooking loss), chemical quality (moisture, protein and fat content), and Polycyclic aromatic hydrocarbons (PAHs). Data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis obtained data that were significantly different or very significant, it would be continued with Duncan's Multiple Range Test (UJBD) and PAHs analysis of descriptively. The results of statistical analysis showed that the use of different preheating methods had a very significant effect (P<0.01) on pH and fat content had a significant effect (P<0.05) but had no significant effect (P>0.05) on Water Holding Capacity (WHC), cooking loss, moisture and protein content. The duration of preheating in heating method had a significant effect (P<0.05) on WHC and moisture content, but it had no significant effect (P>0.05) on pH, cooking loss, protein and fat content. PAHs content of Ponorogo chicken satay with long heating using microwave (23.35 mg/kg and 5.99 mg/kg), steam (5.48 mg/kg and not detected), oven (8.22 mg/kg and 7.31 mg/kg). The conclusion of this study that the use of preheating method with a long time can reduce the content of Polycyclic aromatic hydrocarbons (PAHs), physical, chemical, organoleptic quality and the best model is obtained in the steam method with a temperature of 97°C.
Potensi Whey Kefir Susu Kambing Sebagai Anti-Obesitas Melalui Penghambatan Sintesis Lipid dan Aktivitas Phosphoenolpyruvate Carboxykinase (PEPCK) pada Sel Model Adiposit 3T3-L1 Lilik Eka Radiati; Dian Laksamana Hati; Sri Andarini; Dian Handayani; Djalal Rosyidi
Indonesian Journal of Human Nutrition Vol. 9 No. 2 (2022)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2022.009.02.9

Abstract

Obesitas menjadi salah satu penyebab utama sindrom metabolik dislipidemia, yang dapat sebagai  komorbid berbagai penyakit. Penggunaan obat-obatan untuk mengurangi obesitas memiliki akibat yang merugikan, oleh karena itu dikembangkan produk komplementer dari susu fermentasi  sebagai strategi non-farmakologis untuk pengelolaan dislipidemia. Pemecahan masalah obesitas dapat dilakukan melalui pendekatan adipogenesis pada sel model adiposit 3T3-L1. Tujuan penelitian ini adalah menganalisis pemberian whey-KSK terhadap  TG (Total Trigliserida), TC  (Total Kolesterol) dan aktivitas PEPCK (Phosphoenol pyruvate Carboxykinase)  sel  adiposit 3T3-L1. Metode penelitian adalah  percobaan   pemberian dosis whey-KSK yang berbeda yaitu   P1 (25mg/ml), P2 (50 mg/ml), P3 (75 mg/ml),  P4 (100 mg/ml), dan kelompok KN  (kontrol negatif) dan KP  (kontrol positif) pada adiposit 3T3-L1, dengan empat kali ulangan. Hasil penelitian menunjukkan whey-KSK  25 – 100 µg/mL dapat menurunkan  TG sebesar 35,39 – 55,32%, menurunkan TC sebesar 30,46-62,12%, menurunkan aktivitas PEPCK sebesar 27,10-82,52% dan menurunkan aktivitas spesifik PEPCK sebesar 33,06-63,34%. Kesimpulan whey-KSK dapat menghambat adipogenesis sel adiposit 3T3-L1 dan berpotensi sebagai antiobesitas.  
Pengaruh Penambahan Pati Biji Durian (Durio zibethinus murr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam Yudha Wirawan; Djalal Rosyidi; Eny Sri Widyastuti
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 (568.115 KB) | DOI: 10.21776/ub.jitek.2016.011.01.6

Abstract

This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect  (P<0.05) on organoleptic properties (texture), but the addition of durian’s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian’s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian’s seed starch on chicken meat balls were 15%.
Pengaruh Penambahan Pati Biji Durian (Duriozibethinusmurr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam Djalal Rosyidi; Yudha Wirawan; Eny Sri Widyastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (597.412 KB) | DOI: 10.21776/ub.jitek.2017.012.01.6

Abstract

This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect  (P<0.05) on organoleptic properties (texture), but the addition of durian’s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian’s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian’s seed starch on chicken meat balls were 15%.
Pengaruh Jenis dan Proporsi Penggunaan Tepung Jagung Terhadap Daya Ikat Air dan Kualitas Organoleptik dari Nugget Ayam Kampung Wahidah Ma’ruf; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 1 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (731.377 KB) | DOI: 10.21776/ub.jitek.2019.014.01.5

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan proporsi tepung jagung terhadap sifat daya ikat air dan organoleptik dari nugget ayam kampung. Penelitian ini menggunakan rancangan acak lengkap faktorial yang terdiri atas 2 faktor. Faktor pertama ialah 5 (lima) jenis tepung jagung, yaitu: jagung kuning (J1); jagung pulen (J2); jagung ungu (J3); jagung Provit A1 (J4); dan jagung provit A2 (J5). Faktor kedua adalah prosentase penggunaan tepung jagung terhadap berat daging ayam yang dipergunakan, yaitu 10% (T1); 20% (T2); 30% (T3) dan 40% (T4). Dari kedua faktor tersebut diperoleh 20 kombinasi perlakuan, dimana setiap kombinasi perlakuan diulang sebanyak 3 kali. Pengaruh perlakuan terhadap sifat daya ikat air dianalisis menggunakan analisis kergaman, dan  dilanjutkan dengan uji beda nyata terkecil (BNT). Data kualitas organoleptik di analisis secara statistik deskriptif.  Variabel yang diukur meliputi analisis sifat fisik daya ikat air, dan organoleptik, meliputi: warna, tekstur dan kekenyalan, cita rasa, dan penerimaan umum. Hasil penelitian menunjukkan, uji daya ikat air dari nugget ayam kampung berada pada kisaran 47,75 – 61,64%, dimana perlakuan J2T3 (jagung pulen taraf penggunaan 30 %) memiliki prosentasi daya ikat air terrendah, sedangkan yang tertinggi pada perlakuan J5T4 (jagung provit A2 taraf penggunaan 40%).  Penggunaan bahan pengisi dari kelima jenis tepung jagung (J1, J2, J3, J4 dan J5) pada taraf 40 g (T1) diperoleh daya ikat air antara 50,02 – 55,36%. Hasil uji organoleptik terhadap nugget ayam kampung, menunjukkan bahwa kombinasi perlakuan J4T1 (jagung Provit A1 dengan taraf 10%) memperoleh nilai tertinggi untuk warna, tekstur, kekenyalan, dan cita rasa, dengan skor masing-masing 6,43, 5,69, 5,83 dan 5,86, sedangkan untuk kategori “penerimaan umum”, nilai tertinggi diperoleh pada perlakuan J5T3 (jagung Provit A2 dengan taraf 30%), dengan skor 6,00. Dari penelitian ini dapat disimpulkan, bahwa penggunaan bahan pengisi tepung jagung Provit A1 dengan taraf 10% (40 g) memberikan hasil nugget ayam kampung dengan karakteristik kualitas nugget ayam kampung yang terbaik.
Functional Properties of Casein Added with Catechin Extracted from Cocoa Husk Premy Puspitawati Rahayu; Djalal Rosyidi; Purwadi Purwadi; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (814.687 KB) | DOI: 10.21776/ub.jitek.2019.014.02.7

Abstract

Casein is one of the major protein components in milk. Its functional properties allow casein to be preferred by the consumers. In addition, casein could be collected as bioactive compositions to be added to food. The purpose of this study was to observe the functional properties of casein added with catechin from cocoa husk in terms of emulsions, emulsion activity, foaming, solubility, and sedimentation. The treatment was carried out by using a completely randomized experimental design (CRD) method with five treatments of different catechin concentrations (control; 0.5%; 1,0%; 1,5%; 2%). The results of the study were analyzed with analysis of variance and followed with least significant difference (LSD) test. The different catechin concentrations gave a highly significant effect on emulsion stability, foaming and sedimentation and didn’t give a significant difference in solubility and emulsion activity between the five treatments. The best treatment in this research was at 2% catechin addition.
Evaluation of Good Manufacturing Practice (GMP), Standard Sanitation Operating Procedure (SSOP) for Traditional Chicken Slaughterhouses In Malang City Akhadiyah Afrila; Djalal Rosyidi; Moch. Nur Ihsan; Purwadi Purwadi
Journal Research of Social Science, Economics, and Management Vol. 2 No. 7 (2023): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.395 KB) | DOI: 10.59141/jrssem.v2i07.337

Abstract

Sanitation practices in the process of slaughtering chickens are very influential on the occurrence of contamination of microorganisms so traditional chicken slaughterhouses (RPA) must apply good production practice procedures or Good Manufacturing Practices (GMP) and sanitation procedures or Sanitation Standard Operating Procedures (SSOP) to produce chicken meat that meets microbiological requirements. This study aims to evaluate the implementation of GMP and SSOP and categorize it in Traditional RPA in Malang City. The evaluation was carried out at 75 RPA in 5 sub-districts in the city of Malang where the GMP and SSOP aspects referred to NKV 2005 and SNI 01-6160-1999 with the weighting of each aspect. The evaluation results show that traditional RPA in the city of Malang in terms of fulfilling GMP and SSOP aspects are categorized at level III to level V. In terms of fulfilling GMP aspects, they are categorized as level III (6.6%) and level IV (93.3%). The SSOP aspect fulfillment profile is categorized as level III (15%), level IV (50.6%), and level V (35%). The highest GMP aspects that are not fulfilled by traditional RPA are location and environmental aspects (91%) as well as raw material handling and processing aspects (88%). The highest SSOP aspects that were not fulfilled were the sanitation aspect (79%) and the personal hygiene aspect (71%). Based on the evaluation results of the critical parameter aspects (weighted 2) several recommendations are prepared in order to increase the fulfillment of GMP and SSOP in traditional RPA.
Characterization and Production of Goat Milk Kefir-Peptide on Triglyceride Synthesis of Cell Model of 3T3-L1 Dian Laksamana Hati; Sri Andarini; Dian Handayani; Djalal Rosyidi; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.1

Abstract

Goat milk kefir (GMK) refers to fermented products, generated through fermenting milk with microbial culture called kefir grains. Prior studies have reported the changes in kefir quality properties during aging process in which fermentation continues, resulting in changes of the peptide content. This research aims to investigate the effect of aging time on GMK–peptide characteristics to inhibite triglyceride syntheses on cells model of 3T3-L1. In this study, GMK were stored at 4 ± 1 oC for 0, 2, 4, 6 and 8 weeks, respectively. The protein profile was characterizedby implementing SDS-PAGE. The result of experiment indicated no protein degradation during the 6 weeks of aging period particularly for high molecular weight at 84 kDa, 80 kDa and 65 kDa. The GMK-supernatant from 8 weeks storage was performed by applying ultrafiltration membrane cut off < 30 kDa (UFC8 030.08). GMK-filtrate fractions (GMK-peptide) was collected as peptides. After 8 weeks of aging period, kefir protein profile was found to consist of peptide fractions and amino acid. The proteolytic activity of kefir grain increased linearly along with aging time (0-8 weeks). During aging period, the proteolytic activity of grain kefir released peptides and amino acid. In particular, the antioxidant activities were found significantly different (p<0.05) during aging periods. The antioxidant activities of GMK-peptide increased along with the elevating peptide concentration, from 3.30 % to 55.73%, with derivate by GMK-peptides of 2.75 – 10.39 mg/ml. Obesity associated with adipocyte hypertrophy occurred when TG accumulation.GMK-peptide of 100 mg/ml indicated the lowest TG level (2.00 ± 0.03 mg/dl). This finding was in line with the inhibition of TG synthesis (61.14 ± 3.26 %). However, GMK-peptide contained antioxidant potency due to may be corelated with decreasing TG synthesis.The study thus suggested the important role of kefir to prolong aging in generating higher peptide bioactive as antioxidant and inhibition of TG synthesis of cell model of 3T3-L1
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