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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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Penggunaan Tepung Beras dan Gula Merah Pada Pembuatan Petis Daging Fani Yunita Pratiwi; Agus Susilo; Masdiana Chendrakasih Padaga
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 (695.032 KB) | DOI: 10.21776/ub.jitek.2015.010.02.1

Abstract

This present work aimed to study the proper concentration of rice flour and palm sugar to produced delighted meat paste based on from phisical, chemical and organoleptic properties. Factorial Randomized Block design was used in the experiment. Meat Broth was supplemented with 2% (A1), 4% (A2), and 6% (A3) of rice flour and supplemented with 10% (B1), 15% (B2), and 20% (B3) of palm sugar to produce meat paste. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic properties. The best result from the experiment was analyzed for Amino Acid Profiles.The Result showed that the addition of rice flour and the palm sugar significantly influenced the quality of meat paste. The combination of these treatments gave a highly significant effect on the viscosity, flavour, colour and taste. The best quality meat paste was obtained from the meat broth supplemented with rice flour 2% (w/v) and 6% (w/v) of palm sugar. The best quality meat paste produced in this study has starch content of 43.03%; viscosity 127.33 centi poise; protein content 13.39%; flavour 6.03; colour 6.25 and taste 5.77.
Improving the Physicochemical and Microstructural Qualities of Chicken Patties with the Addition of Red Beet Peel Flour (Beta vulgaris L) as a Filler Herly Evanuarini; Agus Susilo; Dedes Amertaningtyas
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 1 (2023): April 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.01.07

Abstract

Chicken patties are one of the processed products that have a low fiber content and pale color, and are easily rancid because there are no added preservatives. This study aimed to determine the physicochemical and microstructural qualities of chicken patties using red beet peel flour (RBPF) as a source of fiber to increase the added value of RBPF. This research was conducted using experimental laboratory methods with a completely randomized design with 4 treatments and 4 replications. Treatment without the use of RBPF as a control (CP0), 1% (CP1), 2% (CP2), and 3% (CP3) used beetroot flour of the weight of material used. The variables measured were carbohydrates, texture, pH, fiber, organoleptic quality, and microstructure. Analysis of variance (ANOVA) was used as data analysis if there were differences in effect between the treatments, followed by Duncan's Multiple Range Test (DMRT). Using RBPF in chicken patties can improve the quality of chicken patties. The higher the use of RBPF, the higher the carbohydrate content, texture, and fiber, and lowered the pH of the patties. Panelists gave the highest rating score the higher the addition of RBPF in terms of color, taste, aroma, texture, and acceptability. The addition of RBPF with the best treatment was 3%. Based on the physicochemical quality, organoleptic quality, and microstructure, those addition has excellent nutritional content and RBPF which can be used to improve the texture of processed food products.
The Use Nanoparticles Tomatoes Flour As Source of Fiber on Chicken Nuggets Herly Evanuarini; Agus Susilo; Uun Yanuhar; Adelya Desi Kurniawati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.4

Abstract

The purpose of this research was to determine the use nanoparticle tomatoes flour as source fiber to increased the quality of chicken nuggets. The materials used in research are nuggets made from chicken meat with optional ingredient other flour tapioca, pepper, onion white, salt, sugar and bread flour.  The addition of nanoparticles of tomato flour on chicken nuggets by treatment carried out. Experimental method laboratory used as a method test laboratory. The Completely Randomized Design was used as an experimental design with 4 treatments and 5 replications. The treatment use control that is without the addition of nanoparticles tomato flour (P0), P1 (addition of nanoparticles tomato flour 1%), P2 (2%), and P3 (3%) of the total chicken meat used. The variables measured are protein content, fiber content, pH value, and sensory quality (color, taste, aroma, texture, and acceptance). The addition of nanoparticles tomatoes flour (Lycopersicum esculentum Mill) on chicken nuggets gives highly significant effect (P<0.01) on protein content, fiber, pH value, and sensory quality of color, taste, aroma, texture, and acceptance. Protein content in chicken nuggets with addition nanoparticles tomatoes flour (Lycopersicum esculentum Mill) produced range between 13.1 – 16.17. The average rate of chicken nuggets fiber range between 0.79 – 1.04%. Chicken nuggets pH value between 5.86 – 6.16. Panelists score on quality organoleptic color chicken nuggets addition nanoparticles tomatoes flour range between 3.15 – 4.50, score taste ranges between 3.25 – 4.65, score aroma ranges from 3.20-4.55 texture range 3.15 – 4.60 dan acceptance 3.40 – 4.70. The research conclusion is the addition of tomatoes flour in the form of nanoparticles could improved the quality of nuggets and additions by 3 percent make chicken nuggets with best quality.
Tujuan dari penelitian ini adalah sebagai upaya aplikasi starter probiotik dari yogurt dan L. plantarum yang ada di pasaran dalam pembuatan sosis fermentasi yang sehat agar dapat diaplikasikan secara praktis dan mudah sehingga perlu mengetahui kualitas so Agus Susilo; Eny Sri Widyastuti; Herly Evanuarini; Mulia Winirsya Apriliyani
Jurnal Penelitian Pendidikan IPA Vol 9 No 5 (2023): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i5.2463

Abstract

This research is related to the application of probiotic yogurt starter and L. plantarum. The purpose of this study is related to know and comparing the quality of fermented sausages in terms of pH, aw, water content, protein content, fat and ash content so that they become healthy food and practical and easy to manufacture. Treatment with differences in the use of yogurt starter and L. plantarum respectively 0%, 1%, 2%, and 3%. The results showed that the use of yogurt starter and L. plantarum each did not provide a significant difference (P>0.05) for the value of pH, aw, moisture content, protein content, fat content, and ash content. it can be concluded that by comparison of the use of yogurt starter (which contains several types of bacteria) with L. plantarum each has differences in pH, aw, moisture content, protein content, fat content, and ash content but all are still in accordance with SNI.
The Effect of Nano-Polyphenols Cocoa Whey Protein as Functional Fortification Materials in Terms of Antioxidant Activity and Physicochemical Properties Nanda Nabilah; Manik Eirry Sawitri; Abdul Manab; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.3

Abstract

The study aims to understand the interaction between cocoa polyphenol nanoparticles with whey protein isolate (WPI) bond between polyphenol cocoa nanoparticles with whey protein isolate (WPI) and the role of the nanoparticles of cocoa polyphenols as bioactive compounds in the nano-polyphenol cocoa whey protein. The research method is performed using laboratory experiments with a completely randomized design (CRD), followed by Duncan analysis (DMRT) when there are significant or highly significant differences in each treatment. This research focused on the nanoparticles of cocoa polyphenols in the formulation of the nano-polyphenol cocoa whey protein with 4 treatments (T0: 0%, T1: 5%, T2: 10%, T3: 15%) and 3 replications. The observed variables include total phenolic, antioxidant activity, particle size, emulsion activity, and emulsion stability. The difference in the concentration of the nanoparticles of cocoa results in highly significant differences (P<0.01) in total phenolic, antioxidant activity, and particle size. Gave a significant difference (P<0.05) in the emulsion activity, but does not show a significant difference in the emulsion stability (P>0.05). It can be concluded that cocoa 15% nanoparticles (T3) are the best treatment from other treatments and is able to synergize with whey protein isolate (WPI), improve emulsion quality and have natural antioxidant content used as an alternative for food fortification ingredients
EVALUATION ON ANTIOXIDANT ACTIVITY AND ACTIVE COMPONENTS OF TRIGONA ITAMA PROPOLIS EXTRACT AND ITS POTENTIAL AS SARS-CoV2 INFECTION INHIBITORS Elma Putri Primandasari; Agus Susilo; Khothibul Umam Al Awwaly; Miftakhul Cahyati; Dewi Masyithoh
Jurnal Teknologi Pertanian Vol. 24 No. 2 (2023)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2023.024.02.6

Abstract

          Propolis Trigona itama  has a blackish brown color and has a bitter taste. Propolis contains immunomodulator, antibacterial, antifungal and antiviral. Efforts made to determine the potential of propolis require an extraction process. The extraction process aims to obtain propolis ready for consumption. Propolis has thermostable properties with a melting point of 60oC – 65oC, so it does not require high temperatures in the extraction process. The extraction process using MAE requires a faster time because the pressure and temperature can be controlled. This study used a factorial completely randomized design with 2 factors with 9 treatments and 3 replications. The data obtained were analyzed by analysis of variant (ANOVA). If there is a difference, it is continued with the DUNCAN multiple distance test. The results of the extraction using the MAE method of propolis have antioxidant activity using the DPPH method of 1,460µg/ml to 1,413 µg/ml which is expressed in IC50. Trigona itama  propolis extract had an average antioxidant value of 0.22 µg/ml to 0.57 µg/ml using the FRAP method.There is a unique component in the GCMS results of Trigona itama propolis extract called bisalcofen.Bisalcofen is an active component which has antioxidant properties. The results of the bisalcofen docking score of -7.6 on the ACE2 protein. Bisalcofen has a stronger potency than umifenovir which can be used as an inhibitor of SARS-CoV2 infection.
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
Development of Low-Fat Mayonnaise with Natural Colorant from Tomato Peels Nanopowder Herly Evanuarini; Agus Susilo; Dedes Amertaningtyas
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 3 (2023): December 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.03.09

Abstract

Tomato peel is an industrial waste product from tomato vegetables that has not been utilized properly. Industrial waste that has not been utilized will harm the environment. Tomato peel is a source of natural food coloring, antioxidants, and a source of fiber. Application of tomato peel can be added to mayonnaise products to improve the color of low-fat mayonnaise. This study aimed to investigate the effect of giving tomato peel nanopowder as a natural coloring in low-fat mayonnaise based on pH, total acid, protein content, carbohydrates, color, and sensory quality. Low-fat mayonnaise was prepared using sunflower oil, vinegar, and egg yolks by giving the tomato peel nanopowder treatment of 0, 1, 2, and 3% which was repeated 5 times. Analysis of variance (ANOVA) was used as data analysis if there were differences in effect between the treatments, followed by Duncan's Multiple Range Test (DMRT). The research results of adding tomato peel nanopowder with different percentages had a very significant effect (p<0.01) on pH, total acid, protein content, carbohydrates, color, and sensory quality. This research concludes that 3% tomato peel nanopowder applied to low-fat mayonnaise can improve pH, total acid, protein content, carbohydrate, L, a*, b*, and sensory quality.
Evaluation of the Physicochemical and Sensory Characteristics of Chicken Sausages Containing Different Types of Chicken Skin I Nyoman Sumerta Miwada; Agus Susilo; I Nyoman Tirta Ariana; Ni Luh Putu Sriyani; Juni Sumarmono
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.8

Abstract

This study aimed to determine the effects of adding chicken skin on the physicochemical and sensory characteristics of chicken sausages. Five sausage chicken formulations were produced with the following compositions: T1: Control (unfortified chicken skin); T2: fortified chicken skin 5%; T3: fortified chicken skin 10%; T4: fortified chicken skin15%; and T5: fortified chicken skin 20%. Our results revealed that the addition of chicken skin significantly (P<0.05) decreased the moisture content but significantly (P<0.05) increased the protein content in chicken sausages. Compared with the control, the sausages with chicken skin had significantly (p<0.05) greater pH values. The CIE L* value was significantly (p<0.05) greater than the CIE a* value compared with those of the control. Compared with the control condition, chicken skin fortification in the range of 5–20% improved the characteristics of chicken sausages. There was an increase in protein and fat contents and in the CIE L* value. The texture profile of the sausage improved, especially its hardness. In the sensory assessment, chicken skin fortification with the chicken sausage mixture improved the level of preference for color and flavour, especially in the T5 treatment.
Estimasi Parameter Genetik Bobot Badan dan Ukuran Tubuh Sapi Madura pada Umur 205 Hari Zulfaini Shamad; Muhammad Fajar Alfikri; Agus Budiarto; Ahmad Furqon; Agus Susilo; Priyo Sugeng Winarto; Veronica Margareta Ani Nurgiartiningsih
Jurnal Agripet Vol 24, No 1 (2024): Volume 24, No. 1, April 2024
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v24i1.21617

Abstract

ABSTRACT. Penelitian bertujuan untuk menduga (estimasi) nilai heritabilitas, korelasi genetik, nilai pemuliaan berdasarkan bobot sapih dan ukuran tubuh pada sapi Madura umur 205 hari di Unit Pelaksana Teknis Pembibitan Ternak dan Kesehatan Hewan sapi Madura Pamekasan. Materi yang digunakan terdiri dari catatan produksi sapi Madura kelahiran tahun 2014 sampai 2020. Jumlah sapi Madura yang digunakan adalah 96 ekor (46 ekor jantan dan 50 ekor betina) yang berasal dari 18 ekor pejantan. Data dianalisis menggunakan koreksi umur bobot badan umur 205 hari, nilai heritabilitas, nilai pemuliaan, korelasi genetik. Hasil penelitian menunjukkan bahwa nilai heritabilitas umur 205 hari termasuk dalam kategori sedang hingga tinggi yaitu 0,400,44 (TP), 0,380,43 (LD), 0,290,39 (BSB), dan 0,820,62 (PB). Nilai korelasi genetik bobot sapih dengan tinggi badan, panjang badan, dan lingkar dada ialah 0,17; 0,08; dan 0,017. Ranking nilai pemuliaan tertinggi pada bobot sapih, tinggi pundak, dan panjang badan sapi Madura umur 205 hari terdapat pada pejantan Adikara dengan nilai berturut-turut sebesar 2,53; 0,92; 3,98, sedangkan untuk lingkar dada NP tertinggi terdapat pada pejantan 684 dengan nilai sebesar 3,25. Kesimpulan pada penelitian ini ialah pejantan sapi Madura yang memiliki nilai positif pada semua variabel yang diamati di UPT Pembibitan dan Kesehatan Hewan Provinsi Jawa Timur ialah pejantan Adikara dan pejantan 934. Sehingga pejantan tersebut dapat digunakan sebagai pejantan unggul untuk meningkatkan mutu genetik sapi Madura.(Estimation of genetic parameters of body weight and body measurement of Madura cattle at 205 days) ABSTRAK. This research purposes to analyze the heritability value, genetic correlation, breeding value and rank correlation of breeding value based on body weight and body measurement at 205 days old of Madura cattle in UPT Pamekasan Cattle Breeding and Animal Health. The material used consisted of production records of Madura cattle born from 2014 to 2020. The number of Madura cattle used was 96 heads (46 males and 50 females) from 18 bulls. Data on weaning weight were corrected to 205 days of age. Heritability values were calculated using analyses of variance with paternal half sib correlation model. The results showed that the heritability values of 205 days old were included in the medium category for shoulder height (0.400.44), chest girth (0.380.43), body weight (0.290.39), and the high category for body length (0.820.62). The genetic correlation values of body weight with shoulder height, body length, and chest girth were 0.17, 0.08, and 0.017. The highest breeding value for body weight, shoulder height, and body length of Madura cattle aged of 205 days was found in Adikara bull with consecutive values of 2.53, 0.92, 3.98, while the highest breeding value for chest girth was found in 684 bull with a value of 3.25. The conclusion in this study is that the bulls of Madura cattle who have positive values in all variables observed at the UPT Breeding and Animal Health of the East Java Province are the bulls of Adikara and 934. So these bulls can be used as superior bulls to improve the genetic quality of Madura cattle.
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