Article Per Year (5 Year)
p-Index From 2021 - 2026
2.826
P-Index
This Author published in this journals
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

Published : 31 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 31 Documents
Search

 1   2   3   4 
Effect of Rice Bran Oil Addition on the Physicochemical, Microstructural, and Antioxidant Properties of Chicken Corned Meat Ahmed Hafizd Athththoriq; Agus Susilo; Herly Evanuarini; Dedes Amertaningtyas; Khothibul Umam Al Awwaly
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.11591

Abstract

This study aimed to evaluate the effect of rice bran oil (RBO) supplementation on the physicochemical properties, microstructure, and oxidative stability of chicken-based meat emulsion products. RBO is rich in natural antioxidants such as γ-oryzanol and tocopherols, which may enhance product quality. A Completely Randomized Design (CRD) was used with four treatments (0%, 6%, 8%, and 10% RBO) and six replications. Parameters measured included pH, peroxide value (PV), color values (L*, a*, b*), microstructure (SEM), moisture, ash, fat, protein, carbohydrate, water activity (Aw), free fatty acids (FFA), and total acidity. The addition of RBO significantly (P<0.01) reduced PV, FFA, and total acidity, indicating improved oxidative stability. It also enhanced protein content, microstructural integrity, and textural properties. Although total fat content increased, the proportion of unsaturated fatty acids improved the lipid profile. Reduction in water activity suggested enhanced shelf stability. These findings demonstrate that Adding 10% rice bran oil (RBO) to chicken meat emulsions improved emulsion stability, reduced lipid oxidation and free fatty acids, enhanced protein retention, and improved microstructure.
Co-Authors Abdul Azis Abdul Manab Adelya Desi Kurniawati Ahmad Furqon Ahmad Furqon Ahmad Yuda Ihwanudin Ahmed Hafizd Athththoriq 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