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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak AGRIEKONOMIKA Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Teknologi Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Wahana Peternakan MADURANCH: JURNAL ILMU PETERNAKAN Livestock and Animal Research Jurnal Agripet
Agus Susilo
Animal Product Department, Universitas Brawijaya, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Malang City, East Java, Indonesia, 65145
Religion Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Materials Science & Nanotechnology Physics Social Sciences Veterinary Other

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KARAKTERISTIK WARNA L* a* b* DAN TEKSTUR DENDENG DAGING KELINCI YANG DIFERMENTASI DENGAN Lactobacillus plantarum Anik Fadlilah; Djalal Rosyidi; Agus Susilo
Wahana Peternakan Vol. 6 No. 1 (2022): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v6i1.533

Abstract

ABSTRACT        This study aims to determine the concentration of L plantarum and the best fermentation time to make fermented rabbit meat dendeng based on L*a*b color and texture of rabbit meat dendeng. The material used was rabbit meat dendeng which was fermented using L. plantarum. The method of research was a experiment of laboratory with a factorial randomized block design and repeated 3 times consisting of concentrations of L. plantarum (0%, 6%, 8%, and 10%) and fermentation time (12, 18 and 24 hours). Based on the analysis of variance, it was found that different concentrations of L. plantarum and fermentation time did not have a significant effect (P>0.05) on the dendeng color of L (brightness), a* (redness) and texture, while the concentration of L. plantarum had a significant effect (P<0.05) and the fermentation time was a significant effect (P<0.05) on the color b* (yellow). The mean of L (Brightness) of dendeng was 33.94-35.72, the mean of a* of rabbit meat dendeng was 13.72-14.63, and b* was 12.53-14.83. The mean of rabbit meat dendeng texture was 22.94-25.25 N. The concentration of L. plantarum and the fermentation time that produced the best characteristic L*a*b* color and texture dendeng was 6% with 18 hours of fermentation time.  Key words: Dendeng; Rabbit; Fermentation; Color; Texture
Electronic Word of Mouth Pemasaran Madu Era Covid-19 di Wilayah Malang Puji Akhiroh; Dewi Masyithoh; Agus Susilo
Agriekonomika Vol 10, No 1: April 2021
Publisher : Department of Agribusiness, Faculty of Agriculture, Universitas Trunojoyo Madura, Indonesi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agriekonomika.v10i1.9740

Abstract

Madu menjadi produk primadona pada saat pandemik Covid 19. Madu merupakan produk alami yang terbukti memiliki dampak yang baik bagi kesehatan dan dapat menjaga imunitas tubuh. Ulasan pada google dapat kita sebut sebagai electronic word of mounth (eWOM). eWOM yang saat ini kita kenal dahulu kita sebut sebagai WOM merupakan pendapat dari seseorang terhadap suatu produk yang digunakan sebagai cara untuk menilai suatu produk. Produk yang memiliki penilaian serta ulasan yang baik secara tidak langsung akan meningkatkan pemasaran produk tersebut serta reputasi dari penjual produk karena masyarakat cenderung mempercayai rekomendasi oleh orang yang dipercaya seperti artis, tetangga, kerabat terdekat dan komentar yang disertakan bukti gambar atau video pada ulasan google. Wilayah Malang Jawa Timur memiliki penjual maupun produsen madu. Beberapa penjual madu di Wilayah Malang telah memasuki penjualan secara online dengan menampilkan usaha pada Google. Penelitian ini bertujuan untuk menganalisis mengenai eWOM produk madu di wilayah Malang serta mendeskripsikan mengenai rating dan ulasan yang terdapat pada mesin pencari Google terhadap produsen dan penjual madu di wilayah Malang.
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)

Abstract

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 Duncan’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.   Keywords : Water holding capacity, cooking loss, tenderness
Pengaruh Penggunaan Telur yang Diawetkan Dengan Parafin dan Penggunaan Sodium Bikarbonat Terhadap Sifat-Sifat Fisikawi, Kimiawi dan Organoleptik Kerupuk Telur Zulfatunnisa Zulfatunnisa; Agus Susilo; Imam Thohari
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 (684.425 KB) | DOI: 10.21776/ub.jitek.2015.010.01.7

Abstract

The materials used in this research were egg crackers made from albumen, tapioca, wheat flour, garlic, salt, water and sodium bicarbonate. The variables measured were expansion power, breaking force, water content, protein content, mineral content and organoleptic quality (colour, flavour, crispiness). Data were analized with analysis of variance and followed by Duncan's Multiple Range Test.The result showed that the preservation with paraffin and the use of sodium bicarbonate had a highly significant effect (P<0.01) on expansion power, breaking force, water content, protein content, minerals content and organoleptic quality (colour, flavour and crispiness). It's interaction had a highly significant effect (P<0.01) on protein content and organoleptic quality (flavour and crispiness) of eggcrackers. It is found that egg coated with paraffin can be kept for 60 days had highfoaming foroe similar value with egg without preservation however, it haddisadvantages on expansion poweq breaking force and colour than fresh egg, so suggested to improve by use increase quantity albumen and decrease the Use of Sodium bicarbonate.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (732.887 KB) | DOI: 10.21776/ub.jitek.2020.015.02.6

Abstract

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 4×3 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.
Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties Selvia Tharukliling; Lilik Eka Radiati; Imam Thohari; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.7

Abstract

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth
The Effect of Breeds on Physical and Chemical Quality of Meat Djalal Rosyidi; Agus Susilo; Ivan Wiretno
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (89.116 KB)

Abstract

This research was carried out in slaughtering house at Krian Sidoarjo, Laboratory of Airlangga University and Laboratory of Animal Product Technology, Animal Husbandry Faculty, Brawijaya University of  Malang. The material used in the research were PO cow and inbreeding Limosin with PO. This present work aimed to know the physical and chemical composition of meats of PO cow and inbreeding Limosin with PO. Independent t test was used in the experiment. Evaluated variables were physical quality including: Water Holding Capacity (WHC), tenderness and chemical quality including pH, water moisture, protein content and fat content.The result showed that the difference effect of breeds on physical quality and chemical quality did not give significant effect.   Keywords : Breeds, Physical and Chemical Quality
DNA Amplification of Meat Tenderness Gene of Bali Cattle Agus Susilo; Tety Hartatik; Wayan Tunas Artama
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.148 KB)

Abstract

The aim of this study was to find out DNA band pattern as a result of amplification using DNA primer from meat tenderness gene of Bali cattle. Sample used in this study was DNA isolated from blood Bali cattle. Blood samples was collected in heparin tubes from jugular vein. Leucocyte cells were isolated using RBCs (Red Blood Cells) lysis buffer. To get DNA fragmen, marbling and meat tenderness gene were amplified by using DNA primer for for meat tenderness (forward: 5’–CTACCGGGACGTCAACCT-3’; reverse: 5’-GGTTGTCGGGGTAGCTCA-3’). The size of DNA fragment were 210 bp. Key words: Bali cattle, meat tenderness gene
Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer Herly Evanuarini; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 3 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.03.4

Abstract

Reduced fat mayonnaise products have an unstability of the emulsion, so a stabilizer is needed to improve quality of mayonnaise. Apple peel flour can be used as a stabilizer to improve the quality of mayonnaise. The materials used in this study were vegetable oil, egg yolk, vinegar, apple peel flour and other optional ingredients. The research treatment was without the addition of apple peel flour as a control, the use of 1%, 2% and 3% apple peel flour. The objective of this research was to determine the best percentage of apple peel flour as a stabilizer in reduced fat mayonnaise. The research method used is a laboratory experiment method. The design used was a completely randomized design with 4 treatments and 4 replications. Analysis of variance was used to analyze the resulting data, if there was a difference in the effect, it was continued with Duncan's Multiple Range Test.This study resulted that the use of apple peel flour used as a stabilizer resulted gave highly significant difference in reduced fat mayonnaise. The average acidity is 0.66-0.90, the emulsion stability is 96.92- 99.18%, the antioxidant activity is 8.37-19.38%, the carbohydrate content is 2.63-5.81% and ash by 1.72-1.92%. It could be concluded that the use of 3% apple peel flour can produce the best quality reduced fat mayonnaise product and is close to the characteristics of full fat mayonnaise.
Effects of Ozone and Ultraviolet on Physical and Oxidative Properties in Edible Coating’s Chicken Breast Meat. Agus Susilo; Herly Evanuarini; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 3 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.03.5

Abstract

The effects of gaseous ozone exposure on the physical and oxidative properties were evaluated in chicken breast fillets, which were pretreatment of gaseous ozone, ultraviolet, edible coatings and stored at 8°C (refrigerator), 27°C (closed pack), and 27°C (opened pack) for 4 d. The physical and oxidative properties of chicken meat are maintained after preozonation treatment is then applied to the edible coating. pH of chicken meat given ozone, UV and edible coating and stored at refrigerator that a pH closest to the normal chicken meat pH of 5.87. Combination of ozone, UV and edible coating has and the highest water holding capacity value and TBA value but the lowest cooking loss value. The brightness level of chicken meat coated in edible coating and stored at various temperatures showed a difference. The ability to store longer or with an increase in storage temperature, besides that, it can add value to the bioactive antioxidant and antimicrobial components.
Co-Authors Abdul Azis Abdul Manab Adelya Desi Kurniawati Agus Budiarto Ahmad Furqon Ahmad Furqon Ahmad Yuda Ihwanudin Anik Fadlilah Dedes Amertaningtyas Dedes Amertaningtyas Dedes Amertaningtyas Dewi Masyithoh Djalal Rosyidi Elma Putri Primandasari Fajar Firdaus Fani Yunita Pratiwi Fani Yunita Pratiwi Firman Jaya Herly Evanuarini Herly Evanuarini Herly Evanuarini I Nyoman Sumerta Miwada I Nyoman Tirta Ariana Imam Thohari Imam Thohari Indha Fitria Pangesti Ivan Wiretno Juni Sumarmono Khothibul Umam Al Awwaly Khothibul Umam Al Awwaly Kuswati Kuswati Lilik Eka Radiati Manik Eirry Sawitri Masdiana Chendrakasih Padaga Miftakhul Cahyati Muhammad Fajar Alfikri Mulia Winirsya Apriliyani Mustakim Mustakim Nanda Nabilah Ni Luh Putu Sriyani Nurgiartiningsih, V. M. A. Nurjannah Priyo Sugeng Winarto Puji Akhiroh Rachmat Muhbianto Selvia Tharukliling Soeparno Soeparno Sofia Aulia Hidayat Sri Minarti suryo pratomo unggul yudho Tety Hartatik Tety Hartatik Veronica Margareta Ani Nurgiartiningsih Wayan Tunas Artama Wayan Tunas Artama Yanuhar, Uun Yany Esti Nurvikawati Zulfaini Shamad Zulfatunnisa Zulfatunnisa