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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
Evaluasi Nilai Pemuliaan Pejantan Sapi Madura berdasarkan Bobot Badan dan Ukuran Tubuh Keturunannya pada Umur Satu Tahun Zulfaini Shamad; Kuswati Kuswati; Ahmad Furqon; Priyo Sugeng Winarto; Agus Susilo; Veronica Margareta Ani Nurgiartiningsih
Jurnal Agripet Vol 22, No 2 (2022): Volume 22, No. 2, Oktober 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v22i2.21736

Abstract

ABSTRACT. Penelitian ini bertujuan untuk mengevaluasi pejatan sapi Madura dengan menggunakan metode pendugaan nilai pemuliaan berdasarkan bobot badan dan ukuran tubuh. Pengambilan sampel dilakukan secara Purposive sampling dengan menggunakan data recording keturunan 7 pejantan sapi (684, Adikara/160726, 685, Kelesap/160725, Muntahai/16011001, Banteng/934, 386) untuk bobot badan (BB), tinggi badan (TB), panjang badan (PB) dan lingkar dada (LD) kelahiran tahun 2014-2020. Analisis data dengan koreksi umur 1 tahun ke 365 hari, nilai heritabilitas, nilai pemuliaan, dan korelasi rangking nilai pemuliaan. Hasil analisis nilai heritabilitas bobot badan dan ukuran tubuh sapi Madura umur 1 tahun tergolong kategori sedang hingga tinggi yaitu 0,57 (BB), 0,48 (TB), 0,83 (PB), dan 0,61 (LD). Sebanyak 42,85% bobot badan dan panjang badan pejantan sapi memiliki nilai pemuliaan positif, sedangkan pada tinggi badan dan lingkar dada memiliki nilai pemuliaan positif sebesar 28,57%. Korelasi rangking nilai pemuliaan bobot badan dengan ukuran tubuh sapi Madura umur 1 tahun tergolong kategori tinggi yaitu 0,86 (BB-TB), 0,68 (BB-PB) dan 0,86 (BB- LD). Kesimpulan dari penelitian ini yaitu pejantan sapi di UPT Pembibitan dan Kesehatan Hewan Provinsi Jawa Timur yang memiliki nilai pemuliaan positif pada bobot badan dan ukuran tubuh adalah pejantan Ke lesap/160725 dan Adikara/160726 sehingga pejantan tersebut dapat digunakan sebagai tetua dalam program seleksi untuk meningkatkan mutu genetik dan menghasilkan sapi unggul.(Evaluation of sire breeding values on Madura cattle based on body weight and body measurement of their offspring at one-year-age)ABSTRAK. This study aimed to evaluate Madura cattle by using the method of estimating breeding value based on body weight and body measurement. The sampling was carried out by Purposive sampling using data recording offspring the 7 cattle (684, Adikara/160726, 685, Kelesap/160725, Muntahai/16011001, Banteng/934, 386) for Body Weight (BW), Withers Height (WH), Body Length (BL), and Chest Girth (CG) of born in 2014-2020. The data were analyzed by correction of 1 year to 365 days of age, heritability value, breeding value, and correlation ranking of breeding values. The results of the analysis of heritability values of body weight and body measurement of Madura cattle at 1 year of age rating on medium to high category were 0,57 (BW), 0,48 (WH), 0,83 (BL), and 0,61 (CG). A total of 42,85% body weight and body length of cattle at 1 year age have a positive value, while the body height and chest girth has a positive breeding value of 28,57%. The correlation between body weight and body measurement at 1-year-age Madura cattle classified as high category was 0,86 (BW-WH), 0,68 (BW-BL) and 0,86 (BW-CG). The conclusion this study the cattle at the UPT Breeding and Animal Health of East Java Province which has positive values on body weight and body measurement are the Ke lesap/160725 and Adikara/160726 males, while sires can be used as elders in the selection program to improve genetic quality and to produce superior cattle.
Improvement of physical and sensory quality of beef patties with the addition of chicken eggshells nanopowder Herly Evanuarini; Agus Susilo; Uun Yanuhar; Adelya Desi Kurniawati
Livestock and Animal Research Vol 21, No 3 (2023): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v21i3.77733

Abstract

Objective: The purpose of this study was to investigate the effect of adding chicken eggshells nanopowder for the physical quality and sensory evaluation of beef patties.Methods: The method used in this study was a laboratory experiment with a completely randomized design with 5 treatments: without adding chicken eggshells nanopowder as a control, adding 0.1%, 0.3%, 0.5% and 0.7% chicken eggshells nanopowder (w/w) with 5 repetitions. Data were analyzed by analysis of variance, if there was a significant or very significant difference it was continued with Duncan's multiple range test.Results: Based on the research results, it was found that the addition of chicken eggshells nanopowder to beef patties had a very significant effect (P<0.01%) on moisture content, water holding capacity, cooking loss, texture, and sensory evaluation.Conclusions: The addition of 0.7% chicken eggshells nanopowder can reduce moisture content, increase water holding capacity, reduce cooking loss, improve texture, and sensory quality acceptable to panelists.
Utilization of Apple Cider Vinegar By-Products Into Zero Waste Based Functional Food Ingredients at CV Sinar Tirta Indonesia Nurjannah; Miftakhul Cahyati; Dedes Amertaningtyas; Khothibul Umam Al Awwaly; Agus Susilo; Indha Fitria Pangesti; Ahmad Yuda Ihwanudin
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 8 No. 1 (2025): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v8i1.5542

Abstract

In Indonesia, apples are one of the types of fruit that are widely cultivated and widely consumed as processed foods, such as apple cider vinegar CV Sinar Tirta Indonesia, a producer of apple cider vinegar, consistently yields apple pulp as a by-product. In addition to apple cider vinegar, the processing process produces apple pulp by-products. Apple pulp by-products, which consist of pulp and skin that has extraordinary nutrition, make it very suitable to be processed into useful food. Innovation is needed so that apple pulp by-products are not only used for animal feed mixtures that have low selling value. To realize the processing of waste-based products, it must be able to change the by-product into a product that has the maximum possible economic value, as shown in this community service activity, namely changing the by-product of apple vinegar into flour and ingredients for making cookies that were attended by the surrounding community, students, employees, and business actors. This training provides direct benefits to participants, namely gaining new knowledge about how to process apple pulp into functional food ingredients. This training proves that processing apple pulp with current technology is easy to do and produces a high-value product.
Co-Authors Abdul Azis Abdul Manab Adelya Desi Kurniawati Ahmad Furqon Ahmad Furqon Ahmad Yuda Ihwanudin Anik Fadlilah 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 Imam Thohari Imam Thohari Indha Fitria Pangesti Ivan Wiretno Khothibul Umam Al Awwaly Khothibul Umam Al Awwaly Kuswati Kuswati Lilik Eka Radiati Manik Eirry Sawitri Masdiana Chendrakasih Padaga Miftakhul Cahyati Mulia Winirsya Apriliyani Mustakim Mustakim Nanda Nabilah 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