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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 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
Firman Jaya
Departemen Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya
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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (584.779 KB) | DOI: 10.21776/ub.jitek.2017.012.01.3

Abstract

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 Duncan’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 didn’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 3.25±0.78, aroma 3.50±1.14, taste 3.75±1.01, lightness (L) 31.57±0.5, redness (b*) 0.95±0.12, yellowness (b*) 0.050±0.36, and turbidity 306.7±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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.497 KB) | DOI: 10.21776/ub.jitek.2013.008.01.4

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.11 KB) | DOI: 10.21776/ub.jitek.2015.010.02.2

Abstract

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 duck’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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (560.117 KB) | DOI: 10.21776/ub.jitek.2018.013.02.5

Abstract

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 µg/g) dan propolis Trigona sp. asal Batu (166.25 µg/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 Cow’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)

Abstract

The objective of current study was to find out the effect of Lactobacillus casei and Lactobacillus plantarum onto cow’s milk and soybean’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 cow’s milk (6.48) and the highest viscosity was combination between Lactobacillus casei and cow’s milk (2.9 cp). Keywords: cow’s milk, soybean’s milk, Lactobacillus casei, Lactobacillus plantarum, yoghurt
Pengaruh Penambahan Asam Asetat terhadap Sifat Fungsional Albumen Telur Itik Imam Thohari; Firman Jaya; Nadya Arera Ritma Ajeng
Jurnal Teknologi Hasil Peternakan Vol 1, No 1 (2020): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.36 KB) | DOI: 10.24198/jthp.v1i1.23977

Abstract

The purpose of this researche was to determine the interactions of storage time and addition of acetic acid towards functional properties that were foaming ability, foaming stability, overrun, and coagulation time the egg white from duck eggs. The materials were 192 duck eggs. The method was laboratory experiment with randomized block design, two treatment factors. The first factor was storage time (T) there were 0, 7, 14, and 21 days. The second factors were addition acetic acid (P) there were 0%, 2%, 4%, and 6%, each treatment was repeated three times. The Variables foaming ability, foaming stability, overrun, and coagulation time. Data was analyzed by ANOVA and Duncan’s Multiple Range Test. The interaction storage time and acetic acid gave high significantly effect (P<0,01) on pH, foaming stability and coagulation time with the best values 87,806% (T21P4%) on foaming stability, and 52,33 second (T21P2%) on coagulation time. The interaction storage time and acetic acid on foaming ability gave significantly effect (P<0,05) with the best values 423,84% (T0P4%) and 427,59% (T21P4%) but didn’t gave significantly effect (P<0,05) on overrun. The conclusion of this researched was acetic acid could be increase functional properties the white egg from duck eggs which storage time 0, 7, 14, and 21 days.
Karakteristik Morfologi dan Morfometrik Lebah Madu Tak Bersengat (Apidae; Melliponinae) pada Koloni di Daerah Pesisir Pulau Ambon Jacobus S A Lamerkabel; Victor G Siahaya; Wulandari Saepuloh; Anang Lastriyanto; Mochammad Junus; Erwan Erwan; Jati Batoro; Firman Jaya; Dewi Masyithoh
JURNAL BUDIDAYA PERTANIAN Vol 17 No 1 (2021): Jurnal Budidaya Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jbdp.2021.17.1.28

Abstract

This study aimed to describe the morphological characters and morphometric measurements of worker level from the genus and species of stingless bee colonies in coastal areas. Observation of morphological characters and morphometric measurements used a microscope (stereo model Nikon C-LEEDS equipped with obtilab viewers software camera and image raster). The stingless bee species found in coastal areas belonged to the genus Tetragonula which consisted of Tetragonula sapiens and T. clypearis. T. sapiens was found in two locations, namely the coast of Airlow Hamlet and Negeri Rutong. T. clypearis was found in four locations, i.e., on the coast of Dusun Airlow, Negeri Rutong, Negeri Hukurila and Dusun Seri. Morphological identification was done by identifying ten morphological characters, and morphometric identification was done by measuring fourteen body parts. The results of this study indicated that the morphological and morphometric characters of T. sapiens workers were dominantly black in color with a body size of 3.74-4.25 mm. The first through the sixth abdomen tergites were black. The morphological and morphometric characters T. clypearis had a brownish black body color with a body size of 2.81-3.38 mm, a black thorax covered by six longitudinal hair bands and each separated by five conspicuous glabrous, the first and second abdomen tergites were brownish whereas the third through the sixth were black. Keywords: Ambon Island, morphology, morphometric, stingless bees. ABSTRAK Penelitian ini bertujuan untuk mendeskripsikan karakter morfologi dan pengukuran morfometrik strata pekerja dari genus dan spesies lebah tak bersengat koloni daerah pesisir. Pengamatan karakter morfologi dan pengukuran morfometrik menggunakan mikroskop (stereo model Nikon C-LEEDS yang dilengkapi kamera software obtilab viewers dan image raster). Spesies lebah tak bersengat yang ditemukan di daerah pesisir pantai tergolong dalam genus Tetragonula yang terdiri dari Tetragonula sapiens dan T. clypearis. T. sapiens ditemukan di dua lokasi yaitu pesisir pantai Dusun Airlow dan Negeri Rutong. T. clypearis ditemukan di empat lokasi, yaitu di pesisir pantai Dusun Airlow, Negeri Rutong, Negeri Hukurila dan Dusun Seri. Identifikasi morfologi dilakukan dengan mengidentifikasi sepuluh karakter morfologi dan identifikasi morfometrik dilakukan dengan cara mengukur empat belas bagian tubuh. Hasil penelitian ini menunjukan karakter morfologi dan morfometrik tubuh pekerja T. sapiens dominan berwarna hitam dengan ukuran tubuh 3.74-4.25 mm. Abdomen dan tergite satu sampai enam berwarna hitam. Karakter morfologi dan morfometrik T. clypearis memiliki warna tubuh hitam kecoklatan dengan ukuran tubuh 2.81-3.38 mm, thorax berwarna hitam yang ditutupi oleh enam hair bands longitudinal dan masing-masing dipisahkan oleh lima glabrous yang mencolok, abdomen dan tergite pertama sampai kedua berwarna kecoklatan sedangkan tergite ketiga sampai enam berwarna hitam. Kata kunci: Lebah tak bersengat, morfologi, morfometrik, Pulau Ambon.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (507.191 KB) | DOI: 10.21776/ub.jitek.2017.012.02.4

Abstract

            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 cow’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 Duncan’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% of  coffee flower honey was the best treatment with quality of total plate count 6.21 ± 0.60 log CFU/mL, total lactic acid bacteria 6.16 ± 0.14 log CFU/mL, acidity 0.76 ± 0.11 % and pH value 3.596 ± 0.021. Further study is needed to figure the storability of honey kefir.
Texture, Color, Vitamin C and Reducing Sugar Content of Milk Toffee Added with Dracaena angustifolia Leaves Aqueous Extract as Natural Colorant Herly Evanuarini; Dicky Tri Utama; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (585.893 KB) | DOI: 10.21776/ub.jitek.2020.015.01.3

Abstract

The leaf of Dracaena angustifolia has been used widely not only as natural food colorant but also as a natural source of vitamin C. The objective of this study was to obtain the best addition level of Dracaena angustifolia leaves aqueous extract as natural food colorant for milk toffee based on its effect on texture, color, vitamin C and reducing sugar content. Milk toffee was formulated with different addition levels of Dracaena angustifolia leaves aqueous extract as treatment; 3%, 4%, 5%, 6% on weight/milk volume basis, and compared to control (0%). Higher addition level of Dracaena angustifolia leaves aqueous extract to milk toffee resulted in higher (P<0.01) L*, a*, b* values, and softer texture. Vitamin C and reducing sugar content were increased by the addition of 4% extract. However, there were no further differences on vitamin C and reducing sugar content when the addition level was increased up to 6%. Therefore, among treatments, the highest addition level used in this study (6%) is suggested as the best addition level according to texture, color, vitamin C content and reducing sugar content of milk toffee. The addition of natural food colorant, which contains antioxidant, e.g. Dracaena angustifolia leaves aqueous extract, also promotes the diversification of milk toffee.
UNJUK KINERJA ALAT PASTEURISASI PADA PROSES PASTEURISASI MADU : STUDI KASUS PT KEMBANG JOYO SRIWIJAYA Sasongko Aji Wibowo; Anang Lastriyanto; La Choviya Hawa; Erwan Erwan; Mochamad Junus; Firman Jaya; Dewi Masyithoh; Jati Batoro; J.S.A Lamerkabel
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 9 No 1 (2021): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (462.459 KB) | DOI: 10.29303/jrpb.v9i1.181

Abstract

Salah satu proses pengolahan pascapanen madu adalah proses pasteurisasi. Pasteurisasi merupakan tahap awal pengolahan madu sebelum dilakukan evaporasi. Tingginya konsumen madu yang berkualitas di Indonesia mengharuskan perusahaan produsen madu menggunakan alat pasteurisasi dengan kapasitas yang besar. Madu akan mengalami kerusakan apabila suhu pasteurisasi lebih dari 70ºC. Selain itu lama proses pasteurisasi juga masih menjadi masalah dalam industri madu. Oleh sebab itu, perlu dibuat alat pasteurisasi dengan pengontrol suhu otomatis dan cepat dalam proses pasteurisasi. Tujuan dari penelitian ini adalah yang pertama untuk mengamati laju penetrasi panas kedalam bahan madu yang dipasteurisasi, kedua kapasitas alat untuk madu yang dipasteurisasi, ketiga mengetahui perubahan kadar air, viskositas, derajat brix, dan kerapatan masa jenis. Hasil penelitian menunjukan laju penetrasi panas dari suhu 35ºC hingga 65ºC pada alat pasteurisasi koloni madu pada kompor 1, 2, dan 3 berturut turut adalah 45, 45, dan 42 menit dengan total madu sebanyak 101,22 kg. Kemudian pada alat konvensional membutuhkan waktu selama 50 menit untuk memanaskan madu sebanyak 46.780 kg. Konsumsi gas pada kompor 1 adalah 0,291 g/(kgºC), kompor 2 adalah 0,281 g/(kgoC), kompor 3 adalah 0,285 g/(kgºC), sedangkan konsumsi gas pada kompor konvensional yaitu 0,272 g/(kgºC). Hasil pengukuran nilai kadar air, viskositas, brix, dan kerapatan massa jenis sebelum dan sesudah dipasteurisasi berturut-turut adalah sebagai berikut 21,99%, 4.835 poise, 63obrix, 1,356 kg/m3 dan 19,82%, 5,453 poise, 64obrix, 1,358 kg/m3.
Co-Authors Abdul Azis Abrori, Zainol Afia, Nur Agus Susilo Agustini, Dini Akhadiyah Afrila Aminah, Sukma Ayu Nur Anang Lastriyanto As'ad, As'ad 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 edy susanto Erwan Erwan Erwan Erwan, Erwan Fadia, Virotun Nisaul Febiyanto, Romy Febriyanti, Anis firmansah, septian Fitriatus Sholehah 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 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 Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Puryantoro P Puspitasari, Yesi 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 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