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All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Innovation and Applied Technology Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Kedokteran Hewan Journal of Agriprecision & Social Impact
Dedes Amertaningtyas
Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Physics Social Sciences Veterinary Other

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Journal : Journal of Agriprecision

 1 
The Effect of Formalin Concentration and Storage Duration on Elasticity, Tensile Strength, Fur Loss, and Water Absorption of Tanned Rabit Skin Amertaningtyas, Dedes; Husna, Nissa’ul; Andriani, Ria Dewi; Wibowo, RLM. Satrio Ari; Nuraini, Eko
Journal of Agriprecision & Social Impact Vol. 2 No. 2 (2025): July: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v2i2.47

Abstract

Rabbit skin is one by-product that can be utilized for its aesthetic value through a tanning process so that the skin is resistant to destructive bacteria, namely Pseudomonas aeruginosa and Staphylococcus aureus. Furtigh is the strengthening of fur in the tanning process, in this research the furtigh process uses formalin so that rabbit fur is stronger and lasts longer. The purpose of this research was to determine the appropriate concentration of formalin and storage length used in rabbit fur tanning in the terms of pliability, tensile strength, fur loss and water absorption. The method used in this research is a laboratory experimental method using a Completely Randomized Design (CRD) with a nested design consisting of 4 treatment and repeated 4 times each. This treatment used formalin of 10%, 15%, 20% and 25%. Variables tested included pliability, tensile strength, fur loss and water absorption. Processing data using analyzed by Analysis of Variance (ANNOVA) and continued with the Duncan Multiple Range Test (DMRT). The results showed that different usage of formalin exerted significant influence (P<0,05) on the tear elasticity of tanned rabbit furs with a result of F1: 29,76%; F2: 32,85%; F3: 41,70%; F4: 41,88%. Different concentration usage of formalin have significant influence of tanned rabbit fur (P<0.05) on rabbit skin tensile strength fur tanning with a results of F1: 36.63 N/mm2; F2: 39.69 N/mm2; F3: 43.81 N/mm2; F4: 48.36 N/mm2. Fur loss test showed that the use of different formalin exerted highly significant influence (P<0.01) of tanned rabbit fur loss with a result of F1: 4.15; F2: 3.78; F3: 3.49; F4: 3.40. Water absorption test that the use of different formalin concentration have highly significant influence of tanned rabbit fur (P<0.01) with water absorption with a result of F1: 192.12%; F2: 217.95%; F3: 237.85%; F4: 238.27% on 2 hours of water absorption. Storage length did not have significant influence of tanned rabbit fur (P<0.05) on rabbit skin elasticity, tensile strength, fur loss and water absorption.
Characteristic of Chicken Liver Nuggets Using Different Types of Flour as Fillers Amertaningtyas, Dedes; Ramadhan, Januar Fajrul; Evanuarini, Herly; Andriani, Ria Dewi
Journal of Agriprecision & Social Impact Vol. 2 No. 1 (2025): March: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v2i1.46

Abstract

Chicken liver is rich in protein and iron, which can help prevent anemia and stunting. One innovation is processing chicken liver into nuggets, a popular ready-to-eat food product. This study aims to explore the effects of various flours (cornstarch, soybean, pumpkin, and carrot) on the characteristics of chicken liver nuggets, including yield, texture, water activity, moisture content, and color. By utilizing nutrient-dense flours, it is hoped that chicken liver nuggets can become more nutritious, healthier, and meet quality standards, while also holding the potential for commercialization on both household and large-scale industries, supporting community food security. This research employed a Completely Randomized Design (CRD) with four treatments and three replications. The tested variables included yield, water activity (Aw), water content, texture, and color. The analysis results indicated that the treatments had a highly significant effect (P>0.1) on yield and color, a significant effect on moisture content, and no significant effect on texture and water activity. The findings revealed that chicken liver nuggets had average yield values of 96.38%-103.27%, texture of 4.094 N-5.236 N, Aw of 0.857-0.870, moisture content of 33.70%-42.04%, and color values of L* (lightness) 36.90-43.27, a* (redness) 12.67-16.77, and b* (yellowness) 19.17-22.23. This study demonstrates that the use of cornstarch, soybean, pumpkin, and carrot flours can improve the quality of chicken liver nuggets, making them suitable for consumption as a menu variation with quality that complies with the Indonesian National Standard (SNI) for chicken nuggets with additives.
Proximate Analysis of Milk-Based Jelly Candy with Different Bee Pollen Concentrations Amertaningtyas, Dedes; Amalia, Alvina Wahyu; Evanuarini, Herly; Susilo, Agus; Jaya, Firman; Widati, Aris Sri
Journal of Agriprecision & Social Impact Vol. 2 No. 3 (2025): November: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v2i3.77

Abstract

This study aimed to evaluate the effect of bee pollen addition on the chemical composition of cow’s milk–based jelly candy. Bee pollen is a natural product rich in proteins, minerals, and bioactive compounds, which may enhance the nutritional value of food products. The research was conducted at the Dairy Technology Laboratory, Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, from June to August 2025. The research method used was a laboratory experiment using Complete Randomized Design (CRD) ANOVA with 4 treatments and 4 replications. If different results were obtaindes between treatments, Duncan’s Multiple Range Test (DMRT) was continued. Four treatments were applied: T0 (control, without bee pollen), T1 (6%), T2 (12%), and T3 (19%). The results demonstrated that bee pollen supplementation had a highly significant effect (P<0.01) on the protein content (Kjeldahl method), moisture content (Gravimetri method), ash content (Dry Ashing method), and carbohydrate content (By Different method), but showed no significant effect (P>0.05) on fat content (Soxhlet method). Protein content increased from 16.83% to 19.30%, moisture content increased from 29.56% to 34.30%, while ash content exhibited a fluctuating trend. Conversely, carbohydrate content decreased from 52.90% to 45.19%. Overall, the addition of bee pollen improved the nutritional quality and functional potential of milk-based jelly candy, particularly as a natural source of protein and minerals.
Co-Authors Abdilah, Riki Abdul Manab Agus Susilo Agus Susilo Ahmad Khoirul Umam Akhiroh, Puji Akhmad Kurniawan Amalia, Alvina Wahyu Ardhi, Ferdyansyah Prasetya Aris Sri Widati Artharini Irsyammawati Artharini Irsyammawati Asep Awaludin Prihanto Athththoriq, Ahmed Hafizd Awwaly, Khothibul Umam Al Azkarahman, Aldyon Restu Dicky Tri Utama Didik Kusumahadi Djalal Rosyidi Eny Sri Widyastuti Faizal Andri Firman Jaya Firman Jaya Hanief Eko Sulistyo Heli Tistiana Herly Evanuarini Hermanto, Feri Eko Husna, Nissa’ul Ihwanudin, Ahmad Yuda Imam Thohari Kalle, Amalia Dzulhaj Mutia Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Kurniati, Fatma Kurniawan, Wahid Lilik Eka Radiati Lulu Luthfiah Zahra Manik Eirry Sawitri Masdiana Ch. Padaga Masdiana Ch. Padaga Masyithoh, Dewi Maulida Aina Salsabila Miftakhul Cahyati Muhammad Nur Ihsan, Muhammad Nur Mulia Winirsya Apriliyani Nadhira Noer Fasha Nuraini, Eko Nurjannah Nurjannah Nurul Isnaini Pangesti, Indha Fitria Premy Puspitawati Rahayu Purwadi Purwadi Ramadhan, Januar Fajrul Ria Dewi Andriani Sabitha Hikmah Mutia Saleha, Rischa Saleha, Rischa Amalia Salsabila Gusmaryani Setiawati, Ardiyanti Rahma Sintiya Sulistyo, Hanief Eko Vivi Kartika Putri Wati, Anif Mukaromah Wibowo, RLM. Satrio Ari