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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JURNAL PETERNAKAN Jurnal Peternakan Indonesia Majalah Kulit, Karet, dan Plastik Jurnal Dedikasi Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Buletin Ilmiah Nagari Membangun Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Rambideun : Jurnal Pengabdian Kepada Masyarakat Journal of Livestock and Animal Health (JLAH) Journal of Livestock and Animal Health (JLAH) Andalasian International Journal of Social and Entrepreneurial Development Andalasian Livestock
D. Novia
Fakultas Peternakan, Universitas Andalas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Assessing Chicken Rendang in Padang: Quality, Nutrition, and Sensory Analysis Novia, Deni; Yuherman; Winda Sartika; Rini Rustini
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.2024.019.01.1

Abstract

Chicken rendang is loved by children and adults alike but is still often found in restaurants in Padang City. As a representative of the Minang Region, the city of Padang is very representative of sampling chicken rendang because each rendang has a different process and taste. This research examined the quality, nutritional value, and taste of chicken rendang sold in Padang City. The method used in this research was a survey method with random sampling (purposive sampling), and then laboratory analysis was carried out. Data processing used a 9x2 randomized block design (nine samples and two groups), with samples being places where chicken rendang was taken from 8 restaurants in the city of Padang and one chicken rendang sold commercially (packing) as a control, while quality test without using controls. The parameters observed were quality (FFA, TBA, and cholesterol levels), nutritional value (moisture content, protein content, fat content, ash content), and sensory analysis (color, aroma, texture, and taste of 30 untrained panelists) of chicken rendang. Sample G had the highest nutritional value but was lower than the sensory analysis. On the other hand, the sample I had the highest sensory assessment and high-fat content. Sample D was the best sample regarding quality, nutritional value, and sensory with FFA 0.800%, TBA 0.021 mg malonaldehyde/kg, cholesterol levels 44.35 mg/dl), nutritional value (moisture content 45.03%, protein content 14.48%, fat content 15.44%, ash content 2.80%), and sensory analysis neutral.
Physicochemical and Sensory Value of Frozen Egg Tea Drinks with Addition Carboxymethyl Cellulose (CMC) Novia, Deni; Nadira, Diny; Melia, Sri; Rustini, Rini
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.2024.019.03.2

Abstract

Egg tea is a nutritious traditional drink popular in Minangkabau and West Sumatra and outside this area. Drinks usually consumed hot can be frozen to expand marketing, extend shelf life, and enjoy egg tea at low temperatures while maintaining its quality. This research proposed the physicochemical and sensory value of adding carboxymethyl cellulose (CMC) to frozen egg tea drinks. This research used an experimental, completely randomized design of five treatments and four replications. The CMC percentages were used from 0% to 0.8%. The parameters observed in the study were protein content, fat content, total solids, and sensory value. The results of the research showed that the addition of CMC to frozen egg tea drinks had a significant effect (p < 0.05) on protein content, fat content, total solids, and sensory tests (sensory value of texture and overall acceptability) but had no significant effect (p > 0.05) on sensory test for color, taste, and aroma. This research concludes that frozen egg tea drinks with the best CMC percentage was obtained by adding 0.6% CMC with a protein content of 3.09±0.25%, fat content of 1.12±0.02%, total solids of 12.13±0.18%, and a favorable sensory assessment.
Innovative Raw Material for Crackers: Unhairing Durable Dry Salt-Cured Skin with Elephant Grass IMO Ramadhan, Ari Muslim; Novia, Deni
Andalasian Livestock Vol. 1 No. 1 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n1.p1-8.2024

Abstract

Dry salt-cured skin is an alternative material for standard shrimp crisp skin, but it is difficult to discard to discard hair. The alternative is to use indigenous microorganisms (IMO) of elephants grass (Pennisetum purpureum), which contain protease enzymes that help the waste process hair. This research aims to determine the effect of using grass elephant IMO in unhairing on dry salt-cured skin with various soaking times cow skin to physicochemical and sensory tests. This research uses the method experiment with a completely randomized design, which consists of five treatments and four repetitions. The treatments were soaking the cow skin in a solution of grass elephant IMO for 12-60 hours. The parameters observed are rate water, rate proteins, texture, lightness (L*), and sensory test (cleanliness of hair, cleanliness of skin, and skin color). The results of the study showed that the length of soaking the skin using IMO elephant grass in the unhairing process had no significant effect (P>0.05) on moisture content, protein content, texture, and lightness (L*) but had a significant effect (P<0.05) on the sensory test; fur cleanliness, skin cleanliness, and color. Results best on study This is on immersion during 24 O'clock with an average rate of water 64.76%, rate proteins 31.51%, texture 56.88h, lightness (L*) 45.81 and sensory test; cleanliness hair 3.97 (clean), cleanliness skin 3.94 (clean), and color 4.63 (sand).
Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural Alkalis Novia, Deni; Melia, Sri; Jamarun, Novirman; Habibburrahman
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.14

Abstract

Pidan eggs can be made into less safe food because of the ingredients used in making them. Coconut fibre ash and quicklime are natural ingredients with alkaline pH values that can be used to make pidan eggs. This research aimed to compare the influence of ash coconut fibre and quicklime yang on egg quail's physicochemical and sensory characteristics. The study employed a methodological approach utilizing a fully randomized design comprising five treatments with four replications each. The treatments involved varying ratios of coconut fibre ash to quicklime: A (90:10), B (70:30), C (50:50), D (30:70), and E (10:90). Diversity analysis revealed that the duration of alkaline fermentation significantly affected (P<0.05) the moisture content, pH value, calcium content, sensory attributes of the albumen and yolk color, and texture. However, it did not significantly impact the aroma of pidan quail eggs. The best research results were a ratio of coconut fibre ash to quicklime of 10:90 with a pH value of 10.53, moisture content of 70.74%, calcium content of 0.51%, sensory value of albumen color of 3.80 (blackish brown), egg yolk color of 4.24 (dark green/dark), aroma of 3.04 (smells of ammonia), and texture of 3.84 (slightly dense).
Sensory Values of Chicken Sausage with the Addition of Rendang Spices Nasution, Anita Khairiyah; Sandra, Afriani; Novia, Deni; Ningrat, Rusmana Wijaya Setia
Andalasian Livestock Vol. 1 No. 1 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n1.p25-32.2024

Abstract

This study aimed to determine the best percentage of additional Rendang spices in the sensory analysis of chicken sausages. This study was conducted using an experimental research method with a completely randomized design (CRD); it has five treatments, i.e., P1 = 0%, P2 = 5%, P3 = 10%, P4 = 15%, and P5 = 20%. Sensory preference and sensory intensity tests (taste, flavor, color, and texture) of treated samples were determined. The results of this study indicated that the addition of Rendang spices to chicken sausages has a significantly different effect (P<0.05) on preference tests (taste, flavor, color, and texture) and intensity tests (taste, flavor, color, and texture). However, the results showed no significant (P>0.05) effect on the preference tests (texture). It was concluded that adding Rendang spices to chicken sausages had sensory ratings acceptable to the panelists.
Co-Authors Ade Sukma Ade Sukma Afriani Sandra Agustin, Fauziah Anwar Kasim Aronal Arief Putra Fatimah Nurhayani Ferry Lismanto Syaiful Fitri Kurnia, Yulianti Ganda Fuadi Habibburrahman Hanafi, Daniyal Hilda Susanty Indri Juliyarsi J. Helson Janwaris Pinem, Janwaris Julia Ulfah Laksono Trisnantoro Mardhiyetti Mardhiyetti Melia, Sri Melia, Sri Mutiara Mutiara N. Z. Ayuza Nadira, Diny Najmiatul Fitria Nasution, Anita Khairiyah Ningrat, Rusmana Wijaya Setia Novirman Jamarun Pebrianto, Eko Rahmadanisa Rahmadanisa, Rahmadanisa Rahmi, Elfi Ramadhan, Ari Muslim Riesi Sriagtula Rika Afriani Rini Rustini Rola Amelia Putri Rusli, Ridho Kurniawan S. Amelia S. Melia Satria, Benny Sonia Pratiwi Sri Melia Sri Mutiar, Sri Sumedi Sumedi Tuty Anggraini Vebriyanti, Ely Walfadillah , Reren Winda Sartika Yatmanelli Yatmanelli Yuherman Yuherman Yuherman Yulianti Fitri Kurnia ZK Abdurahman Baizal