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The Quality of Beef at Traditional Market in Poncokusumo Subdistricts Malang Regency Dedes Amertaningtyas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purposes of this study were to determine the physical quality of beef sold by traders fresh beef such as water content, pH, water holding capacity (WHC), cooking loss or shrinkage cooking and texture or tenderness. The research material was five samples of fresh beef sold to traders in traditional markets Poncokusumo Distric of Malang Regency. The method used was an experiment using completely randomized design (CRD). Samples of fresh beef were obtained from 5 traders fresh beef sellers in traditional markets Poncokusumo Distric of Malang Regency. The variables this research were physical quality such as water content ( % ), pH, water holding capacity (WHC) ( % ), cooking loss or shrinkage cooking ( % ) and texture or tenderness (N) . Each treatment was replicated 3 times. The data were analyzed using analysis of variance, if there is a difference then performed Duncan 's Multiple Range Test. The results showed that the physical quality of fresh beef sold in the traditional market traders Poncokusumo Distric of Malang Regency still eligible or safety standards for the fresh cow. It had the following properties: water content of 76.53 %, pH of 5.62; cooking loss or shrinkage of 24.60 %, WHC of 37.10 % and texture or tenderness 23.84 N. Key words: physical quality, beef, traditional market

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

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 Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality Dedes Amertaningtyas; Herly Evanuarini; Sabitha Hikmah Mutia; Lulu Luthfiah Zahra
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.6

Chicken nuggets are a popular product among the public, but because of the relatively high price, not all people can consume them. The development of innovation in processed nugget products is increasingly diverse, such as using chicken liver added skim milk powder to improve nutritional quality, physical quality, and consumer preferences. The purpose of this research was to determine the effect of the addition of skim milk powder on broiler liver nuggets in terms of moisture content, water activity (Aw), and physical quality. The research method was a laboratory experiment with a completely randomized design (CRD) is P0 (0%), P1 (5%), P2 (7%), and P3 (10%) for differences adding skim milk powder and the data were analyzed using analysis of variance or ANOVA. The results showed that the addition of skim milk powder was not significantly different (P>0.05) on moisture content, water activity (Aw), texture, and physical quality of yield and color (L*, a*, b*), but had an effect on significantly (P<0.05) in organoleptic (color, taste, and odor) and some of the essential amino acids. The conclusion was that the addition of skim milk powder on 10% was used as a treatment best with moister content, water activity (Aw), and texture, than for physical quality, the best addition was 10% for yield, color, tasteMand color L* (brightness), a* (redness) b* (yellowness). As a reference for further research can compare other commodity types of the liver.

THE INFLUENCE OF NUTRITIONAL FLUSHING ON BODY MORPHOMETRICS OF FEMALE BREEDING GOATS Nurul Isnaini; Dedes Amertaningtyas; Hanief Eko Sulistyo; Artharini Irsyammawati; Faizal Andri
Jurnal Kedokteran Hewan Vol 16, No 2 (2022): June
Publisher : Universitas Syiah Kuala

The purpose of this current study was to evaluate the influence of nutritional flushing on body morphometrics of female breeding goats. This study used 32 local female goats or does with an average age of 3.28±1.08 years and an average body weight of 42.47±8.28 kg. The goats were distributed in a completely randomized design using a 2 x 2 factorial pattern with 8 replications. The first factor was the flushing feed (FF) type, consisting of rice bran and concentrate, whereas the second factor was the level of tannin-protected arginine (TPA: 0 and 300 mg/kg). The body morphometrics observed in this study were initial body length (IBL), final body length (FBL), body length change (BLC), initial chest girth (ICG), final chest girth (FCG), chest girth change (CGC), initial wither height (IWH), final wither height (FWH), and wither height change (WHC). The IBL, FBL, BLC, ICG, FCG, IWH, FWH, and WHC of the local does were not significantly different (P0.05) after receiving the FF type. However, FF significantly affected the CGC of the goats (P0.001). The use of concentrate for the local female local goats resulted in a higher CGC (P0.001) compared to the use of rice bran. On the other hand, TPA did not significantly affect all body morphometrics of the goats (P0.05). Thus, it can be concluded that the use of concentrate leads to higher chest girth change, giving better body growth compared to the use of rice bran. The addition of tannin-protected arginine was also found to have no significant contribution to the body morphometrics of the local female goats. _____________

The Physicochemical and Organoleptic Quality of Liver Nuggets with Corn Flour and Sago Flour Dedes Amertaningtyas; Mulia Winirsya Apriliyani
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.2023.018.02.4

The study aims to determine the effect of using corn flour and sago flour on chicken liver nuggets and beef liver nuggets in terms of physicochemical and organoleptic quality. The materials used in the study were chicken liver, beef liver, sago flour, corn flour, chicken eggs, salt, garlic, pepper, and breadcrumbs. The research method used was a laboratory experiment with a nested Randomized Block Design (RBD) with 4 treatments and 5 replications. The treatment was distinguished by several codes including CC: chicken liver+corn flour, CS: chicken liver+sago flour, BC: beef liver+corn flour, and BS: beef liver + sago flour. The variables analyzed were water content, water activity (Aw), carbohydrates, texture, and organoleptic tests.

THE INFLUENCE OF NUTRITIONAL FLUSHING ON BODY MORPHOMETRICS OF FEMALE BREEDING GOATS Nurul Isnaini; Dedes Amertaningtyas; Hanief Eko Sulistyo; Artharini Irsyammawati; Faizal Andri
Jurnal Kedokteran Hewan Vol 16, No 2 (2022): June
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v16i2.23464

The purpose of this current study was to evaluate the influence of nutritional flushing on body morphometrics of female breeding goats. This study used 32 local female goats or does with an average age of 3.28±1.08 years and an average body weight of 42.47±8.28 kg. The goats were distributed in a completely randomized design using a 2 x 2 factorial pattern with 8 replications. The first factor was the flushing feed (FF) type, consisting of rice bran and concentrate, whereas the second factor was the level of tannin-protected arginine (TPA: 0 and 300 mg/kg). The body morphometrics observed in this study were initial body length (IBL), final body length (FBL), body length change (BLC), initial chest girth (ICG), final chest girth (FCG), chest girth change (CGC), initial wither height (IWH), final wither height (FWH), and wither height change (WHC). The IBL, FBL, BLC, ICG, FCG, IWH, FWH, and WHC of the local does were not significantly different (P0.05) after receiving the FF type. However, FF significantly affected the CGC of the goats (P0.001). The use of concentrate for the local female local goats resulted in a higher CGC (P0.001) compared to the use of rice bran. On the other hand, TPA did not significantly affect all body morphometrics of the goats (P0.05). Thus, it can be concluded that the use of concentrate leads to higher chest girth change, giving better body growth compared to the use of rice bran. The addition of tannin-protected arginine was also found to have no significant contribution to the body morphometrics of the local female goats. _____________

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

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.

The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs Maulida Aina Salsabila; Vivi Kartika Putri; Amertaningtyas, Dedes; Saleha, Rischa
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.5

Meatball is a processed meat products made with a mix of ground meat, flour, and spices. The ingredients for making meatballs can be substituted by using internal organs of livestock, such as chicken liver meatballs. This research objective measured the effect of different types of flour (tapioca flour, sago flour, and maizena flour) in chicken liver meatballs to measure the physical qualities (water content, water activity, water holding capacity, color) and chemical qualities (fat content and cholesterol). The material used in this research were chicken liver, tapioca flour, sago flour, maizena flour, salt, pepper, sugar, fried shallots, garlic, albumin, and ice. The method used in this research was experimental and counted with a Randomized Block Design (RBD) with 3 treatments and 6 replications. T1: 26 % tapioca flour with 250 g chicken liver, T2: 26 % sago flour with 250 g chicken liver, and T3: 26 % maizena flour with 250 g chicken liver. The variables were fat content, cholesterol, and color. The result showed that average of water content on each flour was T1 61.65±0.49 %, T2 63.18±0.44 %, and T3 60.56±1.15 %. Water activity was T1 0.9427±0.0030, T2 0.9428±0.0070, and T3 0.9375±0.0036. WHC (Water Holding Capacity) was T1 49.38±1.21 %; T2 48.28±1.55 %, and T3 52.68±1.08 %. Fat content was T1 11.54±0.88 %, T2 11.33±0.66 %, and T3 11.01±0.76 %. Cholesterol level was T1 19.16±1.01 mg/100g, T2: 18,54±1.32 mg/100g, and T3 18.10±0.72 mg/100g. Color was T1 46.01±0.65, T2 43.67±1.13, and T3 43.09±2.15. This research concluded that the effect of three types of flour (tapioca, sago, and maizena) addition were highly significanly effect (P<0.01) on water content, water holding capacity, color L*, color a*, color b* and significanly effect (P<0.05) on water activity, but were not significanly effect (P>0.05) on fat content, and cholesterol level. Research can be continued with the use of tapioca flour, sago flour, and maizena flour in meatball products from other livestock livers with different variables

Quality of Color, Moisture Content, Water Activity and pH Marshmallow Gelatin Candy with Addition of Skim Milk Amertaningtyas, Dedes; Kurniawan, Wahid; Al Awwaly, Khothibul Umam; Evanuarini, Herly; Widyastuti, Eny Sri; Masyithoh, Dewi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.4

Skim milk is added to marshmallows to improve their quality because skim contains protein. This study analyzed the effect of adding skim milk to marshmallow candy made from gelatin in terms of color quality (L, a*, b*), moisture content, water activity (Aw), and pH. The research materials used were gelatin, skim milk powder and sugar. This study was a laboratory experiment a Completely Randomized Design (CRD) method consisting of 3 treatments and 4 replications P0 (0% skim milk and 100% water), P1 (25% skim milk and 75% water), and P2 (50% skim milk and 50% water). The data obtained were analyzed using analysis of variance (ANOVA) and if there was a significant difference, it continued with Duncan's Multiple Range Test (DMRT). The addition of skim milk to marshmallow candy resulted in a highly significant difference (p < 0.01) in moisture content and pH, a significant difference (p < 0.05) in color (L), and no significant difference (p > 0.05) in color (a*, b*), and water activity (Aw). The average value of the L color parameters of marshmallow candy was 83.77-86.90; a* color 2.07-2.40; b* color 10.60-12.10; moisture content 21.04-23.00%; water activity 0.79-0.80 and pH 6.09-6.39. The addition of 25% skim milk is the best treatment for making marshmallows based on beef bone gelatin with the addition of skim milk.

Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content Ardhi, Ferdyansyah Prasetya; Amertaningtyas, Dedes; Wati, Anif Mukaromah; Saleha, Rischa Amalia
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.5

This research aimed to determine the effect of tea essence on the organoleptic quality, protein content, fat content, and ash content of salted eggs. The research material consisted of salted eggs with different percentages of tea essence added tea essence. The method used an experiment with 4 treatments and 4 replications. The treatments given were (P1) 25%, (P2) 50% and (P3) 75% with the addition of tea essence in different percentages and without the addition of tea essence (P0) as a control treatment. The variables measured include organoleptic quality, fat content, protein content and ash content. Data were analyzed using a Completely Randomized Design (CRD). The results showed that the addition of tea essence did not have a significantly different effect (p > 0.05) on the fat content, protein content, ash content, taste, aroma and color of salted eggs. Average fat content value of 10.91-10.37%, protein content of 12.05-12.43%, ash content of 1.62-1.54%, taste score of 3.75-3.65, aroma score of 3.50-3.40, and color score of 3.60-3.90. It can be concluded that the best treatment was obtained by adding 25% tea essence with an ash content value of 2.03%, a fat content of 11.40%, aroma score of 3.55, and the best treatment was obtained by adding 75% tea essence with a protein content value of 12.43%, a color score of 3.90, and taste score of 3.75.

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