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Imam Thohari
Fakultas Peternakan Universitas Brawijaya
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Pengaruh pemanfaatan jenis dan konsentrasi lipid terhadap sifat fisik edible film komposit whey-porang Lexy Trendy Hawa; Imam Thohari; Lilik Eka Radiati
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 23, No 1 (2013)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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The study objective was to determine the effect of utilization various lipids with different concentration on physical quality of whey-porang composite edible films. The materials of the study were albumen, whey powder, porang flour and lipids (butter, margarine, beeswax and palm oil). The type of lipids were P1 (beeswax), P2 (margarine), P3 (butter) and P4 (palm oil), and its concentration were 5% and 10%.  The variables were moisture content, film thickness, tensile strength and percentage of prolongation. The treatment was designed by nested completely randomized design (CRD) and the data were analyzed by analysis of variance. The Duncan's Multiple Range Test (DMRT) was applied if there were significant differences among treatments. The study found that type of lipids with different concentration had a very highly significant differences (P<0.01) on the moisture content and the tensile strength of edible film. Meanwhile, utilization of various lipids had a significant differences (P<0.05) on the film thickness of edible film, but not on its different concentration. Besides, type of lipid did not significantly influence (P<0.05) the percentage of edible film prolongation. However, its various concentration had a very highly significant differences (P<0.01) on the percentage of edible film prolongation. It can be concluded that utilization of several lipids with various concentrations in whey-porang composite edible films could reduce moisture content, tensile strength, and percentage of composite edible films prolongation but increased the film thickness. The study suggested to use butter lipids with 5% concentration to produce good mechanical edible films. The study needs further experiment about chemical quality and sensory test.Keywords: lipid, physical quality, whey, porang, composite edible films
Evaluasi sifat putih telur ayam pasteurisasi ditinjau dari pH, kadar air, sifat emulsi dan daya kembang Angel Cake Nia Agustina; Imam Thohari; Djalal Rosyidi
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 23, No 2 (2013)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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The purpose of this research was to determine effect of pasteurized egg and storage time on pH, water content, characteristics of emulsion, volume of angel cake and determine the best treatment. Method was used pasteurzation research was a experiment factorial Randomized Block Design (RBD) with 2x3 treatment and 3 replication. The data was analized by using analysis of variance continued by Honestly Significant Difference (HSD). The results showed that the interaction pasteurization and storage time was a very significant effect (P<0.01) on pH, water content, characteristics of emulsion and volume of angel cake. The conclusion of this research the effect storage time increase on pH, decrease characteristics of emulsion and volume of angel cake. Interaction pasteurization and storage time has not effect on water content. The best treatment is not pasteurization and storage time. The suggestion be can given should to use fresh eggs, as well as further research needs to be done to test the others like texture and organoleptic.   Keywords : Egg, pasteurization, angel cake
Co-Authors Djalal Rosyidi Lexy Trendy Hawa Lilik Eka Radiati Nia Agustina