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Aris Sri Widati
Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
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The Effect of Arrowroot Flour (Maranta Arrundinaceae) on Physical And Sensoric Qualitiy of Rabbit Nugget Ulfi Noor Hakim; Djalal Rosyidi; Aris Sri Widati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.145 KB) | DOI: 10.21776/ub.jitek.2013.008.02.2

Abstract

This experiment was conducted to observe the effect of addition level of arrowroot flour (Maranta arrundinaceae) on physical and sensoric quality of rabbit nugget. Rabbit meat and arrowroot flour were used in current experiment. There were four treatments with three repetations in current experiment, addition level of arrowroot flour 0 % (P0), 10 % (P1), 20 % (P2), and 30 % (P3) in rabbit nugget. The variables measured in experiment were physical quality (pH, water holding capacity, and texture) and sensory quality (color, flavor, odour, and texture). This experiment was statisically analyzed by using Completelly Randomized Design (CRD). The difference between means was analyzed by Duncan’s Multiple Range Test (DMRT). This experiment showed that pH, water holding capacity, and sensoric quality (color, flavor, odour, and texture) were significantly affected (P < 0.01) by the addition of arrowroot flour, while it did not significanlty affect (P > 0.05) in physical texture. The addition level 20 % of arrowroot flour (P2) gave the highest value on physyical and organoleptic quality of rabbit nugget. The conclusion of this experiment was the increase of addition level of arrowroot flour in rabbit nugget improved the phyical texture, but it reduced pH, water holding capacity, and sensoric palatability (color, flavor, odour, and texture).
PERBEDAAN KUALITAS KULIT KAMBING PERANAKAN ETAWA (PE) DAN PERANAKAN BOOR(PB) YANG DISAMAK KROM Mustakim Mustakim; Aris Sri Widati; A.P Kurniawan
TERNAK TROPIKA Journal of Tropical Animal Production Vol 11, No 1 (2010): Ternak Tropika
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.885 KB)

Abstract

Tujuan penelitian adalah untuk mengetahui perbedaan kualitas kulit kambing peranakan etawa (PE) dengan kualitas kulit kambing peranakan boor (PB) yang disamak krom ditinjau dari kelemasan, kemuluran, kekuatan tarik, kekuatan jahit dan kekuatan sobek. Diharapkan dapat memberikan informasi tentang kualitas kulit kambing PE dan kulit kambing PB yang disamak dengan bahan penyamak krom.Materi yang digunakan dalam penelitian ini adalah 10 lembar kulit kambing yang terdiri dari 5 lembar kulit kambng PE dan 5 lembar kulit kambing PB. Metode penelitian yang digunakan adalah percobaan dengan menggunakan uji t untuk mengetahui ada tidaknya perbedaan antara dua variabel yaitu kulit kambing PE dan PB yang disamak krom.Berdasarkan hasil penelitian dapat disimpulkan bahwa kualitas kulit kambing PE tidak berbeda dengan kulit kambing PB ditinjau dari kemuluran dan kekuatan sobek sedangkan terdapat perbedaan jika ditinjau dari kelemasan, kekuatan tarik dan kekuatan jahit. Kulit kambing PE lebih baik daripada kulit kambing PB apabila disamak menggunakan bahan penyamak krom.Kata kunci : kulit kambing PE, kulit kambing PB, samak krom.DEFFERENT QUALITY OF ETAWA CROSSBREED (EC) AND BOOR CROSSBREED (BC) SKINS GOAT TANNED BY CHROMEABSTRACTThe research was conducted in Tanning Laboratory and Laboratory of Physical and Chemical Leather Characteristic BBKKP at Sukonandi No. 9 Yogyakarta.The goal of research is to find out the quality difference of EC and BC chrome-tanned skins.The materials are 5 EC and 5 BC goat leathers. The research was analyzed by t-test to identify whether the physical characteristics (stitch tear, tearing strength, tensile strength, softness and elongation at break) of both goat off spring are different.It can be concluded that leather of EC and BC have the same quality inelongation at break and tearing strength, but defferent in softness, tensile strength andstitch tear. EC leather has better quality than BC.Keywords : EC Leather, BC Leather, Chrome tanning.
Chemical Characteristics of Beef Rendang from the Results of Coconut Milk Substitution with Fibercreme Amelia Arum Ramadhani; Aris Sri Widati; Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.4

Abstract

Rendang is one of the original Indonesian dishes originating from Minangkabau, West Sumatra. Making rendang in general uses the main ingredients in the form of beef, coconut milk and various kinds of spices and seasonings. Coconut milk contains high saturated fat which has the potential to cause various degenerative diseases if consumed in excess. Coconut milk can be replaced with FiberCreme. FiberCreme is a non-dairy creamer that can replace coconut milk, the main component of which is dietary fiber. FiberCreme has a taste that is almost similar to coconut milk. Adding FiberCreme to food as a substitute for coconut milk will make it taste delicious and creamy. In fact, FiberCreme has a lower fat and calorie content. The purpose of this study was to determine the appropriate substitution treatment of coconut milk with FiberCreme for use in the manufacture of beef rendang. The research material used was gandik beef, coconut milk, FiberCreme, and rendang seasoning. This study used a completely randomized design consisting of P0 (100% coconut milk), P1 (75% coconut milk: 25% FiberCreme), P2 (50% coconut milk: 50% FiberCreme), P3 (25% coconut milk: 75% FiberCreme), P4 (100% FiberCreme) with 4 replications. Data analysis used ANOVA, followed by Duncan's Multiple Distance Test (DMRT) if the results showed significantly different or very significant effects. The values of moisture content, fat content, total calories, free fatty acids (FFA), and thiobarbituric acid (TBA) were used as variables to be analyzed. The substitution treatment of coconut milk with FiberCreme had no significant effect (P>0.05) on the moisture content of rendang, but it had a very significant effect (P<0.01) on fat content, total calories, free fatty acids (FFA), thiobarbituric acid (TBA). It can be concluded that the use of 100% FiberCreme gave the best results on the chemical characteristics of beef rendang.
The Effect of Preheating Using Microwave, Steam, and Oven on the Quality of Ponorogo Chicken Satay Avida Fradiana; Aris Sri Widati; Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.6

Abstract

This study aims to determine the effect of different preheating methods on the quality of Ponorogo chicken satay. The study used a Nested Completely Randomized Design. The preheating methods used include microwave, steam, and oven with a preheating time of 5 and 10 minutes. The parameters used are physical quality (pH, WHC and cooking loss), chemical quality (moisture, protein and fat content), and Polycyclic aromatic hydrocarbons (PAHs). Data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis obtained data that were significantly different or very significant, it would be continued with Duncan's Multiple Range Test (UJBD) and PAHs analysis of descriptively. The results of statistical analysis showed that the use of different preheating methods had a very significant effect (P<0.01) on pH and fat content had a significant effect (P<0.05) but had no significant effect (P>0.05) on Water Holding Capacity (WHC), cooking loss, moisture and protein content. The duration of preheating in heating method had a significant effect (P<0.05) on WHC and moisture content, but it had no significant effect (P>0.05) on pH, cooking loss, protein and fat content. PAHs content of Ponorogo chicken satay with long heating using microwave (23.35 mg/kg and 5.99 mg/kg), steam (5.48 mg/kg and not detected), oven (8.22 mg/kg and 7.31 mg/kg). The conclusion of this study that the use of preheating method with a long time can reduce the content of Polycyclic aromatic hydrocarbons (PAHs), physical, chemical, organoleptic quality and the best model is obtained in the steam method with a temperature of 97°C.
Percentage Level of Tannin fur Rabbit for Leather Concerning Stitch Tearing Strength, Tearing Strength and Flexibility Mustakim Mustakim; Aris Sri Widati; Lisa Purnaningtyas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (120.871 KB)

Abstract

The purpose of this study was to find out the appropriate of tannin level for rabbit fur leather concerning stitch tearing strength, tearing strength, and flexibility. The result were expected to contribute good information for the society, leather craftsman, and further researchers about fur leather tanning especially rabbit fur leather with tannin concerning stitch tearing strength, tearing strength and flexibility. The material that used were 12 pieces of four months of rabbit skin. The research method was Completely Randomized Design, consist of three treatments of tannin, they were: M1 (mimosa 15%), M2 (mimosa 20%), and M3 (mimosa 25%). Each of treatment hold on four repetition, the variables which measured were stitch tearing strength, tearing strength, and flexibility of fur leather. Data were  analysed by analysis variance followed by Duncan’s Multiple Range Test. The result of this research indicate that the use level of tannin give significant influence (P<0.05) among stitch tearing strength, tearing strength. It gave a very significant influence (P<0.01) for flexibility of rabbit fur leather. Based on the result, can be concluded that 25 % of tannin (mimosa), produce the best  result on stitch tearing strength and tearing strength. The increase of tannin offer will decrease the flexibility of fur leather but the lowest tannin produced the best flexibility of fur leather (15 percent). The best quality of rabbit fur leather produced by 25 % of tannin.   Keywords : leather, tannin, quality
The Effect of MSG (Monosodium Glutamate) Addition on The Quality of Yoghurt Frozen Culture Starter Viewed Viability, pH Value and Acidity Aris Sri Widati; Abdul Manab; Teguh Hadi Waluyo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.63 KB)

Abstract

The objective of this study was to investigate wether the effect of percentage monosodium glutamat addition on the quality of yoghurt frozen culture starter viewed viability, pH value and acidity.The experimental design used in this study was Randomised Complete Design and the treatment were four levels of monosodium glutamate concentration respectively 0% (without monosodium glutamat) 10%, 15% and 20% from medium. Each treatment were three times replicated. The research result showed that the difference of monosodium glutamate concentration  did not gave a significant effect (P>0.05) on viability of yoghurt frozen culture starter and acidity of yoghurt made by frozen culture starter but it gave a significant effect (P<0.05) on pH value. It can be concluded that different monosodium glutamate concentration had a different quality on frozen culture starter yoghurt. The addition of monosodium glutamate up to 20% necessarily indicate increase on quality of yoghurt frozen culture starter. Keywords: culture starter yoghurt, freezing, cryoprotectant
The Influence of Aging Period, Freezing Temperature and Packaging Material on Frozen Beef Chemical Quality Aris Sri Widati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.137 KB)

Abstract

The objective of the study was to evaluate the influences of aging period, freezing temperature and packaging material on the frozen beef chemical quality. The material of the study was 2-3 years old Ongole grade beef of the Longissimus dorsi part,  and was then classified into 3 treat­ments, namely A (aging periode; 0, 12 and 24 hours), B (freezing temperature; -10°C and -20°C) and C (packaging material; aluminum foil (Al), polyprophylene (PP), poly­ethylene (PE) and without packaging material). The ob­served variables were water content, crude protein, fat, ash content. The data were analyzed by the Completely Randomized Design (CRD) in the Factorial (3x2x4) pattern. The results indicated that the aging periode de­creased the water content, and ash content significantly (P<0.05), and decreased the crude protein but increased the fat content insignificantly. The lower freezing temperature prevented the decreases of the water content, and ash content significantly (P<0.05), but prevented the decrease of crude protein, fat content insignificantly. The packaging material could prevent the decreases of water content, ash content sig­nificantly (P<0.05), but prevent the decreases of protein, and fat content insignificantly. A significant interaction (P<0.05) occured between the freezing temperature and packaging material factors on ash content of the frozen beef. The conclusion was the frozen beef without aging has a high of water content, protein, and ash, but has a low fat content.Temperature at -200C and using aluminium foil packaging can prevent decreasing quality of frozen beef. Keywords : Aging period, freezing temperature,  packaging material
Pengaruh Persentase Kuning Telur Itik dan Asam Formiat Dalam Proses Peminyakan Terhadap Kekuatan Fisik Kulit Kaki Ayam Pedaging Samak Khrom Mustakim Mustakim; Aris Sri Widati; Khotibul Umam Al Awwaly; Lita Umaya
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 (372.907 KB) | DOI: 10.21776/ub.jitek.2015.010.02.4

Abstract

The purpose of this study was to find out the effect of ducks yolk and formic acid in fat liquoring process of the tanned skin.  The materials used in this study were 30 pieces of 7 weeks of broiler chicken shank. The study was carried out using completely randomized design. The variables measured were softness, tensile strength and stretch of the tanned skin. Data were analyzed by analysis of variance and followed by Duncan’s Multiple Range Test. The research results showed that the addition of ducks yolk and formic acid didn’t gave significantly affect on the softness (p>0.05), while gave highly significant affect on tensile strength and stretch (p<0.01). Interaction between two treatment didn’t gave significantly affect (p>0.05) on the softness and stretch, and have significantly (p<0.05) on the tensile strength of leather. The conclusion of this research the addition of 11% duck yolk and 1% formic acid in fat liquoring is the best treatment for broiler chicken shank chrome tanning on the skin softness (2,667), tensile strength (135,707 kg/cm2), and stretch (37,34%), respectively.
Co-Authors A.P Kurniawan Abdul Manab Amelia Arum Ramadhani Ariadi Tricahyo Avida Fradiana Dedes Amertaningtyas Djalal Rosyidi Fadimas Pursudarsono Happy Nursyam Herly Evanuarini Joko Prakoso Khothibul Umam Al Awwaly Khotibul Umam Khotibul Umam Al Awwaly Lilik Eka Radiati Lisa Purnaningtyas Lita Umaya Lita Umaya Made Yogik Avianto Mulia Winirsya Apriliyani Mustakim Mustakim Mustakim Mustakim Mustakim Mustakim Nazhar Vernanta. Billy Rasyad Rery Dwi Hanjariyanto Sri Indriana Teguh Hadi Waluyo Ulfi Noor Hakim Vina Rahmadani