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All Journal Animal Production : Indonesian Journal of Animal Production JMM (Jurnal Masyarakat Mandiri) Justek : Jurnal Sains Dan Teknologi Jurnal Teknologi Pertanian Jurnal Riset Agribisnis dan Peternakan Jurnal Ilmiah Fillia Cendekia Community Empowerment Jurnal Sains Peternakan Nusantara Agroindustrial Journal Kandang : Jurnal Peternakan Jurnal Ilmiah Ilmu-Ilmu Peternakan
Roisu Eny Mudawaroch
Fakultas Pertanian Universitas Muhammadiyah Purworejo
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Public Health Social Sciences Veterinary Other

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Penambahan Sodium Tripoliphospat (STPP) dan Kitosan sebagai Pengganti Borak dan Formalin terhadap Mutu Organoleptik Sempol Ayam Mudawaroch, Roisu Eny; Rinawidiastuti, Rinawidiastuti
Jurnal Ilmiah Fillia Cendekia Vol 10 No 2 (2025): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v10i2.4877

Abstract

Sempol adalah jajanan populer yang berkembang di Indonesia. Namun sempol yang banyak yang mengandung borak dan formalin. Tujuan penelitian ini untuk mengetahui mutu organoleptik Sempol Ayam Dengan Penambahan Sodiun Tripoliposphat Dan Khitosan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 perlakuan. Data di analisis dengan Analysis of Variance (ANOVA). Jika terdapat perbedaan tiap level perlakuan dilanjutkan dengan mutu jarak berganda Duncan’s New Multiple Rane Test (DMRT). Hasil analisis variansi penggunaan Sodium Tri Polypohopat dan kitosan tidak berpengaruh terhadap Bau Sempol sebelum digoreng sedangkan berpengaruh nyata (P<0,05) rerata skor mutu terhadap Bau Sempol setelah digoreng. Hasil analisis variansi penggunaan Sodium Tri Polypohopat dan kitosan berpengaruh nyata terhadap warna sempol ayam sebelum digoreng dan setelah digoreng. Hasil analisis variansi sempol ayam dengan penggunaan Sodium Tri Polypohopat dan kitosan tidak berpengaruh nyata pada mutu tekstur Sempol sebelum digoreng dan berpengaruh nyata pada Mutu Tekstur Sempol Setelah digoreng. Hasil analisis variansi penggunaan Sodium Tri Polypohopat dan kitosan tidak berpengaruh nyata terhadap rasa sempol ayam. Berdasarkan mutu organoleptik dengan penambahan Sodium Tri Polypohopat dan kitosan meningkatkan nilai mutu tekstur, warna, bau dan rasa sempol ayam jika dibandingkan dengan kontrol. Disarankan untuk menganalis kualitas fisiko-kimia sempol ayam dengan penambahan penambahan Sodium Tri Polypohopat dan kitosan.
UMUR SIMPAN TELUR AYAM YANG DILAPISI DENGAN KAPUR (CaCO3) DAN MINYAK KELAPA Mudawaroch, Roisu Eny
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3239

Abstract

Preservation of fresh eggs can be done by coating the centipede with coating material. The purpose of this study was to determine the physical quality of chicken eggs treated with centipede coating and shelf life at room temperature. The ingredients used are purebred chicken eggs, coconut oil and chalk. The parameters observed are: Egg weight, egg index, egg white index, yolk index, egg white pH, yolk pH, egg color. The study design is a complete randomized design of factorial patterns. The results showed that the type of egg centipede coating material and shelf life showed a marked difference in egg weight. The coating material and shelf life have no effect on the egg index. The treatment of centipede coating material has a very noticeable effect on the egg white index and egg yolk index. The treatment of centipede coating material and shelf life have a significant influence on the pH value of egg white and egg yolk pH. The color of the yolk of purebred chickens with the treatment of centipede coating materials and the length of storage at room temperature has a noticeable effect on the color of the yolk. The conclusion that the coating of the egg centipede using chalk and coconut oil and shelf life showed a marked difference in egg weight, egg white index, yolk index, white pH, yolk pH and egg color, while the egg index did not differ markedly.
Molecular Identification of Lactic Acid Bacteria from Broiler Chicken Meat Mudawaroch, Roisu Eny; Setiyono, Setiyono; Yusiati, Lies Mira; Suryanto, Edi
Agroindustrial Journal Vol 10, No 2 (2023)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v10i2.89982

Abstract

Lactic acid bacteria are bacteria used to ferment food. Molecular identification of isolates of lactic acid bacteria has a high degree of accuracy compared to morphological identification. This study aimed to molecularly identify isolates of lactic acid bacteria from broiler chickens. Molecular identification is carried out in 3 stages, namely: rRNA gene amplification stage, squencing and phylogeny tree. PCR electrophoresis results obtained amplicone results measuring about 1,500 bp. The results of BLAST analysis showed that the gen 16S rRNA sequence of BR 17 lactic acid bacteria isolate had a 97-98% similarity with the genome sequence of the Lactobacillus fermentum strain.  Development of phylogenetic tree isolates of single clusters of lactic acid bacteria BR 17 with strains of Lactobacillus fermentum CAU2036, Lactobacillus fermentum JCM 7772, and Lactobacillus fermentum 10-18. The identification results of lactic acid bacteria isolate BR 17 showed Lactobacillus fermentum BR 17.
Pemanfaatanan Tepung Umbi Lokal Sebagai Filler Bakso Ditinjau dari Kualitas Fisiko-kimia dan Organoleptik: The Utilization of Local Tuber Flour as a Meatball Filler Reviewed from Physico-chemical and Organoleptic Quality Mudawaroch, Roisu Eny; Rinawidiastuti, Rinawidiastuti
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 28 No 2 (2025): November 2025
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v28i2.38852

Abstract

Background: Meat is the main ingredient in making meatballs. In addition to meat, important ingredients are fillers and binders (emulsifiers). Fillers and emulsifiers that are filled in meatballs are usually tapioca flour. Local Indonesian tubers that have not been widely utilized are gembili, ganyong, taro and suweg. Flour from local tubers can be used as a substitute for tapioca flour in making meatballs. Objective.  Purpose: The purpose of this study was to determine the effect of local tuber level substitution on the physicochemical and organoleptic quality of meatballs. Methods: The main ingredients in this study were meatballs, gembili, taro, ganyong, porang, tapioca flour. This study used 13 treatments, namely substitution of local tuber flour levels (gembili, taro, ganyong, porang) with tapioca flour. All treatments were repeated 3 times. Research parameters Data were obtained from the physicochemical quality test, namely pH, water content, cooking loss, water holding capacity, and sensory quality, namely the hedonic scale and hedonic test. The data obtained were analyzed by analysis of variance (ANOVA). If there is a difference, it is continued with Duncan's multiple range test. Results: Physico-chemical quality, namely pH, water content, cooking loss, water holding capacity showed a very significant effect (P <0.01). The water content of meatballs ranged from 66.56-70.61%, cooking loss ranged from 2.93-5.90, and pH ranged from 6.06-6.26. Organoleptic quality on the hedonic scale showed a very significant difference (P <0.01) in color and elasticity. The hedonic test showed a very significant effect (P <0.01) in elasticity. Conclusion: Substitution of local tuber levels on a very significant effect on physico-chemical quality, and significantly different on the hedonic scale of color and elasticity, and a very significant effect on the hedonic test of elasticity.
Pengaruh Pemberian Ekstrak Sambiloto (Andrograpis paniculata Ness) Terhadap Produktivitas Pertumbuhan Ayam Broiler (Gallus domesticus): The Effect of Sambiloto Extract (Andrograpis Paniculata Ness) on the Growth Productivity of Broiler Chickens (Gallus Domesticus) Mardhianto, Mardhianto; Mudawaroch, Roisu Eny; Rinawidiastuti, Rinawidiastuti
Jurnal Riset Agribisnis dan Peternakan Vol. 7 No. 2 (2022): Jurnal Riset Agribisnis dan Peternakan
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to determine the effect of giving bitter extract on the productivity of broiler chickens. The method used in this research was a completely randomized design (CRD) with 5 treatments using bitter extract at different doses, namely treatment (0; 4; 8; 12; 16 ml/kgBB) and 5 replications. The parameters observed were feed consumption, drinking water consumption, daily weight gain, feed conversion and feed efficiency. The data obtained were analyzed using the Analysis of Variance (ANOVA) test. If there were differences, the Duncan New Range Test (DMRT) was carried out. The research results showed that giving bitter extract had no significant effect (P>0.05) on feed consumption, drinking water consumption, daily weight gain, feed conversion and feed efficiency. Feed consumption has no significant effect at 154.02; 164.94; 156.80; 152.36; 163.00 g. Drinking water consumption has no significant effect at 222.3; 224.3; 227.3; 227.1; 227.1 ml. daily weight gain has no significant effect at 72.48; 71.78; 74.22; 74.22; 76.58 g. Feed conversion has no significant effect at 2.08; 2.24; 2.06; 2.02; 2.08. Feed efficiency has no significant effect at 42; 40; 42; 42; 42 %. The conclusion shows that all research parameters have no real effect because the addition of bitter extract cannot increase the productivity of broiler chickens.
Co-Authors Abadi, Jaya Adi Wibowo Aji, Bayu Laksono Aljundy, Muhammad Faqih Minded Aljundy Ariyanti, Atika Edi Suryanto Lies Mira Yusiati Lukman Fadhiliya, Lukman Mardhianto, Mardhianto Musholihah, Amam Pamungkas, Sapto Rinawidiastuti, Rinawidiastuti Setiyono Setiyono Shintiani, Selly Supriyatin, Tabah Tri, Indra Gaya Wibawanti, Jeki Mediantari Wahyu Zulfanita Zulfanita