Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

4.677

P-Index

This Author published in this journals

All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Innovation and Applied Technology Jurnal Teknologi Pertanian Journal of Mechanical Engineering Science and Technology Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Animal Production : Indonesian Journal of Animal Production JURNAL ILMIAH PETERNAKAN TERPADU Anterior Jurnal Jurnal Infomedia JURNAL PENDIDIKAN TAMBUSAI JURNAL BUDIDAYA PERTANIAN CERMIN: Jurnal Penelitian INTEGRITAS : Jurnal Pengabdian Asatiza: Jurnal Pendidikan Quantum Teknika Jurnal Nasional Holistic Science Jurnal Teknologi Hasil Peternakan Journal on Research and Review of Educational Innovation Jurnal Pertanian Kepulauan Journal of Science and Education Research Journal of Agriprecision & Social Impact Jurnal Mitra Dedikasi Masyarakat

Firman Jaya

Departemen Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya

Author-ID : 3433419

Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Social Sciences Veterinary Other

Published : 46 Documents Claim Missing Document

Claim Missing Document

Articles

Title

1 2

Tenderness, pH and Water Activity (Aw) of Spices Dried Meat on Various Concentrate of Ginger Extract (Zingiber Officinale Roscoe) and Different Soaking Time Akhadiyah Afrila; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 2 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.67 KB)

The objectives of current research were to find out the concentrate of Ginger extract (Zingiber officinale Roscoe) and different soaking time of to tenderness, pH, and water activity (Aw), microbial count and sensory evaluation of spices dried meat. The result showed that higher the ginger extract (Zingiber officinale Roscoe) concentrate and longer the soaking time, it would give more tenderness, pH, and water activity (Aw) to spices dried meat with 15% ginger extract (Zingiber officinale Roscoe) extract and 20 minutes length of soaking time. Key Words : Dendeng, ginger, soaking time, tenderness, pH and Aw

Pengaruh Kombinasi Penambahan Sari Wortel (Daucus Carota, L) dan Tepung Hunkwee Pada Es Krim Kefir Terhadap Kualitas Fisik dan Kimia Es Krim Kefir Ilma Mahdiana; Purwadi Purwadi; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 1 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purpose of this research was to determine the best combination of carrot juice (CJ) and hunkwee flour (HF) on manufacturing of kefir ice cream. The method of this research was experiment with Completely Randomized Design, 4 treatments and 4 replication, the treatments were without carrot juice + HF 5% (P0), CJ 1.5% + HF 3.5% (P1), CJ 3% + HF 2% (P2), CJ 4.5% + HF 0.5% (P3), the presentage based on Ice Cream Mix (ICM). The variables measured were antioxidant activity, viscosity, total solid and organoleptic (textur, taste and aroma). The data was analized by using Analysis Of Variance (ANOVA) continued by Honestly Significance Difference (HSD) test. The result of this research showed that the combination of carrot juice and hunkwee flour gave highly significant difference effect (P<0.01) on antioxidant activity, viscosity, total solid, texture and taste of kefir ice cream and did not give significantly difference effect (P>0.05) on aroma. Conclusion: the combination of carrot juice 1.5% + hunkwee flour 3.5% (P1) in kefir ice cream gave the best result.

Pengaruh Umur Pemanenan Madu di Areal Tanaman Kaliandra terhadap Aktivitas Enzim Diastase, Hidroksimetilfurfural (Hmf) dan Keasaman Sri Minarti; Firman Jaya; Lilik Eka Radiati; Jamilah Jamilah
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

The goal of this study was determine the influence of honey harvesting age in the area of the calliandra plant to diastase enzyme activity, hidroxymetilfurfural (HMF) and acidity. The method of this study was experiments (RAL) with 3 treatments and five replication. The observations of this study were P1 (honey harvested in 11 days), P2 (honey harvested in 14 days), and P3 (honey harvested in 17 days). The variable in this study is the activity of diastase enzyme, hidroxymetilfurfural (HMF) and acidity. Data of this study were analyzed with the Range Analysis (ANOVA), if there is a significant difference between treatments, analysis of data was continued with the Smallest Real Difference Test (BNT). The results of this study showed that the honey harvesting age gave significant effect (p<0.01) on diastase enzymes activities, hidroxymetilfurfural and acidity. As a conclusion, honey harvesting age influences the quality of the activity of the diastase enzyme, hidroxymetilfurfural and acidity. The best content of diastase enzyme, was found in P3 treatment that is generated in 17th day of harvesting with the value 11.12 DN due to it was longer in the nest before harvested. The best content of hidroximetilfurfural was found in P3 with the value 4.48 mg/kg and the best content of acidity honey was found in P3 with the value 28.42 NaOH/kg.

Pengaruh Masa Panen Madu Lebah pada Area Tanaman Kaliandra (Calliandra calothyrsus) terhadap Jumlah Produksi Kadar Air, Viskositas dan Kadar Gula Madu Sri Minarti; Firman Jaya; Pepy Ade Merlina
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purposes of this research were to investigate the difference of harvesting time on honey production, viscosity, moisture and sugar content, as well as identifying the best harvesting time.The material used in this research was honey from Calliandra plantation. The method used was experimental design using Completely Randomized Design (CRD) with 3 treatments and 5 replications. The treatment consisted of harvesting time on day 11 P1on day 14 P2, and on day 17 P3. Data obtained were analyzed by ANOVA and continued by LSD test. The results showed that the treatments had significantly effect (P<0.01) on honey production, viscosity, water and sugar content. On P1, production obtained was 1.59 L/colony/harvest, while 0.72 and 0,26 from P2 and P3, respectively. Moisture of P1, P2, P3 respectively were 22.02, 21.00, 19.48 %, respectively. Viscosity obtained was 11.43, 18.56, and 33.67 P. Sugar content were 69.46%, 70.59%, and 71.67%, respectively. In conclusion, viscosity and sugar content of honey will increase when it is harvested on day 17, but decrease when it is harvested on day 11. However, harvesting time on day 11 is the best choice for farmer due to highest production obtained, but inadequate of standard of water content, viscosity, and sugar content.

Penambahan Madu pada Minuman Whey Kefir Ditinjau dari Mutu Organoleptik, Warna, dan Kekeruhan Firman Jaya; Purwadi Purwadi; Wahyu Novia Widodo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

The objective of this research was to determine the optimum honey addition on kefir whey drink based on organoleptic quality (colour, aroma, taste), colour test, and turbidity. The method used in this research was experiment with Completely Randomized Design (CDR) by used 4 treatments and 4 replications. The treatments were P0 = without the honey added, P1=added by 20% honey, P2 = added by 30% honey and P3 = added by 40% honey (v/v). The data were analyzed by Analysis of Variance (ANOVA), if there were significantly difference, the data would analyzed by Duncanâ€™s Multiple Range Test. The results showed that honey addition gave highly difference significant (P<0.01) on organoleptic quality (colour, aroma, taste), turbidity and lightness (L*). Honey addition didnâ€™t give significantly difference (P<0.05) on redness (a*) and yellowness (b*). The conclusion of this research was the best treatment will the value is added by 40% honey with colour 3.25Â±0.78, aroma 3.50Â±1.14, taste 3.75Â±1.01, lightness (L) 31.57Â±0.5, redness (b*) 0.95Â±0.12, yellowness (b*) 0.050Â±0.36, and turbidity 306.7Â±6.65 NTU

Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken Firman Jaya; Dedes Amertaningtyas; Heli Tistiana
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

The objectives of current research were to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with an acceptance of panelist. The results showed that the best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9% Key words: fat, fatty acids, carotene, shrimp waste

Pengaruh Penambahan Sari Lengkuas Merah (alpinia purpurata k. Schum) dan Lama Simpan Telur Asin Terhadap Total Mikroorganisme, Aktivitas Antioksidan, Aktivitas Air dan Tekstur Fitriatus Sholehah; Imam Thohari; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purpose of this research was to determine the best concentration of red galangal extract and different storage in salted egg in terms of total microorganism, antioxidant activity, water activity and texture of egg salted. The materials were duckâ€™s egg, water, salt, and red galangal extract. The method of this research was experiment with Nested Design by using two factors, namely concentrations of treatment were P0 (0%) and P1 (40%) and storage period were H0 (Day 0), H5(Day 5), H10 (Day 10), H15 (Day 15) by using five times replication. The result showed that the the addition of red galangal exract 40% gave the best result and quality of salted egg total organism 3.418, antioxidant activity 125.960 mg/g, water activity in albumen 0.949, water activity in yolk 0.931, texture in albumen 6.86, texture in yolk 11.19 with the best storage was period 0 days.

Perbandingan Sifat Antioksidan Propolis pada Dua Jenis Lebah (Apis mellifera dan Trigona sp.) di Mojokerto dan Batu, Jawa Timur, Indonesia Djalal Rosyidi; Lilik Eka Radiati; Sri Minarti; Mustakim Mustakim; Agus Susilo; Firman Jaya; Abdul Azis
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 2 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Tujuan penelitian ini adalah untuk membandingkan aktivitas antioksidan, kadar total fenolik dan kadar total flavonoid propolis dari dua jenis lebah dan lokasi yang berbeda. Materi yang digunakan pada penelitian ini adalah propolis yang dihasilkan dari Apis mellifera dan Trigona sp. yang digembalakan di dua lokasi yang berbeda yaitu Batu dan Mojokerto. Metode yang digunakan adalah analisis deskriptif. Aktivitas antioksidan tertinggi dan terendah ditunjukkan oleh propolis Trigona sp. asal Mojokerto (987.24 Âµg/g) dan propolis Trigona sp. asal Batu (166.25 Âµg/g). Kadar total flavonoid tertinggi dan terendah ditunjukkan oleh propolis Apis mellifera asal Mojokerto (1.990 mg/g) dan propolis Trigona sp. asal Mojokerto (1.000 mg/g). Kadar total fenolik tertinggi dan terendah ditunjukkan oleh propolis Apis mellifera asal Mojokerto (21.980 mg/g) dan propolis Trigona sp asal Mojokerto (9.603 mg/g). Propolis Apis mellifera asal Mojokerto memiliki kandungan total flavonoid dan fenoil tertinggi dan propolis Trigona sp. asal Mojokerto memiliki nilai aktivitas antioksidan, total flavonoid dan total fenolik terendah.

The Making of Probiotic Drink (Yoghurt) from Cowâ€™s Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum Firman Jaya; Didik Kusumahadi; Dedes Amertaningtyas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.878 KB)

The objective of current study was to find out the effect of Lactobacillus casei and Lactobacillus plantarum onto cowâ€™s milk and soybeanâ€™s milk proportion to yoghurt quality. The results showed that the highest of total lactic acid was combination between Lactobacillus plantarum and soybean milk (45 ml). While the highest pH was combination between Lactobacillus casei and cowâ€™s milk (6.48) and the highest viscosity was combination between Lactobacillus casei and cowâ€™s milk (2.9 cp). Keywords: cowâ€™s milk, soybeanâ€™s milk, Lactobacillus casei, Lactobacillus plantarum, yoghurt

Penambahan Madu Bunga Kopi (Coffea sp.) terhadap Kualitas Kefir Ditinjau dari Karakteristik Mikrobiologi Astri Wulandari; Purwadi Purwadi; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Â Â Â Â Â Â Â The Objective of this research was to determine the best concentration of addition coffee flower honey to kefir based on total plate count, lactic acid bacteria, acidity, and pH value. The materials used in this research were honey kefir made from cowâ€™s milk, kefir grains, and coffee flowers honey. The method used in this research was experimental with Completely Randomized Design by 4 treatments and 4 replications and continued by using Duncanâ€™s Multiple Range Test. The result showed that the effect of addition coffee flowers honey was not significantly different (P>0.05) on total plate count, lactic acid bacteria, acidity, give highly significant different (P<0.01) on pH value. Addition 20% ofÂ coffee flower honey was the best treatment with quality of total plate count 6.21 Â± 0.60 log CFU/mL, total lactic acid bacteria 6.16 Â± 0.14 log CFU/mL, acidity 0.76 Â± 0.11 % and pH value 3.596 Â± 0.021. Further study is needed to figure the storability of honey kefir.

Co-Authors Abdul Azis Abrori, Zainol Afia, Nur Agus Susilo Agus Susilo Agustini, Dini AHMAD FAISOL Akhadiyah Afrila Akhiroh, Puji Amalia, Alvina Wahyu Aminah, Sukma Ayu Nur Anang Lastriyanto Aris Sri Widati As'ad, As'ad Asep Awaludin Prihanto Astri Wulandari Azizah Azizah Azkarahman, Aldyon Restu Bahrun, Esthalia Kustin Pasole Dari, Astin Dedes Amertaningtyas Dewi Masyithoh Dewi Masyithoh Dewi, Siti Karunia Dicky Tri Utama Didik Kusumahadi Djalal Rosyidi Dyan Yuliana edy susanto Erwan Erwan Erwan Erwan, Erwan Fadia, Virotun Nisaul Febiyanto, Romy Febriyanti, Anis firmansah, septian Fitriatus Sholehah Handoyo, Mahendra Agus HASANAH, KHOLIFATUL Heldy Oktavia, Heldy Heli Tistiana Hendriansyah, Irfan Herly Evanuarini Herman Felani, Herman Ilma Mahdiana Imam Thohari Imam Thohari Imam Thohari Irawan, Dwi Citra Jamilah Jamilah Jati Batoro Jati Batoro Jati Batoro Khotibul Umam Al Awwaly Kosman, Kosman Kusumastuti, Anie Eka La Choviya Hawa Lamerkabel, J. S. A. Lilik Eka Radiati Lusiana Tulhusnah Mahalli, Mahalli Masauna, Esther D Masyithoh, Dewi Maulida, Yuni Miftahus Surur, Miftahus Mochamad Junus Mochammad Junus Mochammad Yunus, Mochammad Mohammad Rizal Hidayat Muawanah, Kholisatul Mustakim Mustakim Nadya Arera Ritma Ajeng Parlan Pepy Ade Merlina Premy Puspitawati Rahayu Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Puryantoro P Puspitasari, Yesi R, Rahmat Shofan Razaki, Rahmat Shofan Razaqi, Rahmat Shofan Ria Dewi Andriani Rini Dwi Wahyuni Salam, Darus Saputra, Anggi Ferdianto Eka Sasongko Aji Wibowo Seituni, Siti Setio Ardy Nuswantoro Setyo Prayogi , Heni Solly Aryza Sonhaji, Imam Sonia, Ulfatus Sri Minarti Supriatin Supriatin, Supriatin Tilawati Tilawati Tri Eko Susilorini Ummi Kalsum Untari, Wiwik Sri Ustadi Ustadi Utami, Puteri Aulia Utuwaly, Imas D Victor G Siahaya Wahyu Novia Widodo Wardana, Rifkian Jorgi Wibowo, Sasongko Aji Wulandari Saepuloh

Title Search

Found 11 Documents Search Journal : Jurnal Ilmu dan Teknologi Hasil Ternak

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 11 Documents
Search
Journal : Jurnal Ilmu dan Teknologi Hasil Ternak