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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Animal Agricultural Journal Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) agriTECH Jurnal Aplikasi Teknologi Pangan JMM (Jurnal Masyarakat Mandiri) Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Teknologi Hasil Pertanian Jurnal Litbang Provinsi Jawa Tengah Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Jurnal Teknologi Pangan Jurnal Profesi Insinyur Indonesia
Yoyok Budi Pramono
Program Studi Teknologi Pangan, Fakultas Petenakan Dan Pertanian, Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Transportation Veterinary Other

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Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan Arganis, Lusida Mulia; Rizqiati, Heni; Legowo, Anang Mohamad; Pramono, Yoyok Budi; Al-Baarri, Ahmad Ni'matullah
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

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Abstract

The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed (Rhodophyceae) and it is well known as emulsifier, however the application of carrageenan has not widely used in traditional beverage in Java Island, Indonesia. Therefore, the purpose of this research was to determine the effect of carrageenan in turmeric emulsion on its total dissolved solids. Distribution of total dissolved solids was tested using total dissolved solid-meter. Iota and kappa carrageenan were used. As a result, carrageenan might increase total dissolved solid at 58±3.4% and iota had reached higher total dissolved solid than kappa. As conclusion, total dissolved solid might be elevated by the addition of carrageenan.DOI:https://doi.org/10.17728/jaft.60
KADAR LEMAK, KEKENYALAN DAN CITA RASA NUGGET AYAM YANG DISUBSTITUSI DENGAN HATI AYAM BROILER Yuliana, Nietha; Pramono, Yoyok Budi; Hintono, Antonius
Animal Agriculture Journal Vol 2, No 1 (2013): Volume 2, Nomor 1, Tahun 2013
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAKTujuan penelitian ini untuk mengetahui kadar lemak, kekenyalan dan cita rasa dari nugget ayam yang disubstitusi dengan hati ayam broiler. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan. Perlakuan secara berurutan adalah T0 (0%), T1 (10%), T2 (20%), T3 (30%), and T4 (40%). Kadar lemak diuji dengan metode ekstraksi soxhlet. Data dianalisis dengan ANOVA dilanjutkan Uji Wilayah Duncan. Tingkat kekenyalan dan cita rasa diuji oleh panelis agak terlatih. Data dianalisis dengan uji non parametrik Kruskal Wallis H-Test dengan uji lanjut Wilcoxon. Rata-rata kadar lemak adalah T0 (12,92%), T1 (12,12%), T2 (10,66%), T3 (10,02%), dan T4 (9,77%). Kekenyalan adalah T0 (3,32), T1 (3,4), T2 (3,12), T3 (2,8) dan T4 (2,7) dan cita rasa adalah T0 (4,12), T1 (3,96), T2 (3,52), T3 (3,52), dan T4 (3,32). Substitusi hati ayam broiler terdapat perbedaan nyata (P<0,05) pada kadar lemak dan cita rasa, sedangkan perlakuan tidak ada perbedaan nyata (P>0,05) terhadap kekenyalan. Hal ini menunjukkan bahwa susbstitusi sampai 40% masih diterima konsumen.Kata Kunci: nugget ayam, hati ayam broiler, kadar lemak, kekenyalan, cita rasaABSTRACT The research objective was to know of the fat content, elasticity and flavour of livers-substituted chicken nugget. The design of the research was Completely Randomized Design with 5 treatments and 4 replications. The treatments are T0 (0%), T1 (10%), T2 (20%), T3 (30%), and T4 (40%) respectively. The fat content testing is using soxhlet extraction method. The data were analyzed by ANOVA, if the treatments significant was continued by Duncan Multiple Range Test. The elasticity and flavour were tested by panelist. The data were analyzed by non parametric Kruskal Wallis H-Test, if the treatments significant was continued by Wilcoxon. The average of the fat content are T0 (12,92%), T1 (12,12%), T2 (10,66%), T3 (10,02%), and T4 (9,77%). The elasticity are T0 (3,32), T1 (3,4), T2 (3,12), T3 (2,8), and T4 (2,7). The flavour are T0 (4,12), T1 (3,96), T2 (3,52), T3 (3,52), and T4 (3,32). The result showed that the substitution by broiler chicken livers was significant (P<0,05) the fat content and flavour while there aren’t significant (P>0,05) to the elasticity. It means that livers-substitution more 40% is acceptable to consumers.Key words: chicken nuggets, broiler chicken livers, the fat content, elasticity, flavour
EFEK PEMANFAATAN KARAGINAN SEBAGAI EDIBLE COATING TERHADAP pH, TOTAL MIKROBA DAN H2S PADA BAKSO SELAMA PENYIMPANAN 16 JAM Chrismanuel, Adinur; Pramono, Yoyok Budi; Setiani, Bhakti Etza
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemanfaatan karaginan sebagai kemasan edible coating terhadap kadar pH, total mikroba dan H2S bakso sapi selama masa penyimpanan 16 jam. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diterapkan dalam penelitian ini adalah pencelupan edible coating konsentrasi berbeda yang meliputi: T0 = tanpa pencelupan, T1, T2, T3 dan T4 = pencelupan pada edible coating konsentrasi 0,5%, 1%, 1,5% dan 2%. Variabel yang diuji adalah kadar pH, total mikroba, dan H2S. Hasil penelitian menunjukkan bahwa pada bakso sapi selama masa penyimpanan berpengaruh nyata (P<0,05) terhadap pH dan total mikroba. Sedangkan analisa H2S pada kertas saring belum menunjukan bercak warna cokelat yang artinya bakso dengan perlakuan belum mengalami kebusukan. Kadar pH bakso sapi yang dihasilkan berturut-turut yaitu: 6,51, 6,4, 6,44, 6,54 dan 6,48. Total Mikroba yang dihasilkan berturut-turut yaitu 4,78, 4,63, 4,40, 4,23, dan 4,15 (CFU/Ml). H2S yang dihasilkan bahwa bakso tanpa perlakuan (TO) sudah mengalami kebusukan, sedangkan bakso semua perlakuan belum mengalami kebusukan. Kadar pH terbaik pada perlakuan edible coating konsentrasi 0,5% sedangkan total mikroba terbaik pada edible coating konsentrasi 0,5% dan H2S belum mengalami kebusukan.Kata kunci: Bakso sapi, edible coatingABSTRAK The aim of this experiment was to know the influence of carreginan used as cover edible coating to pH, count of microbia and H2S in beaf meatballs keeped in 16 hours. The treatments were arranged used randomized design with 5 treatments and 4 replication. The edible coating treatment were used in difference consentration include: T0 = without covering, T1, T2, T3, and T4 = covering used edible coating with 0,5%, 1%, 1,5%, and 2% concentration. The variables were tested was pH, count of microbia and H2S. The result of this experiment was showed that beef meatballs on the keeping time was significant affected (P<0,05) to pH, count of microbia, and H2S. The pH of beef meat balls was: 6,51; 6,4; 6,44; 6,54 and 6,48. The count of microbia was: 4,78, 4,63, 4,40 4,23, and 4,15 (CFU/M1). The meatballs without treatment (T0) was produced H2S, beside all meatballs with treatment did not produced H2S. The best pH was in treatment edible coating with 0,5% concentration, the best result of the count of microbia was in treatment edible coating with 0,5% concentration and H2S did not produced.Key words: Beef meatball, edible coating
PERUBAHAN TOTAL GULA, SERAT KASAR DAN ANGKA IOD PADA ES KRIM DENGAN KONSENTRASI SUBSTITUSI JAGUNG MANIS (Zea mays) YANG BERBEDA Putri, Yuni Maharani; Mulyani, Sri; Pramono, Yoyok Budi
Animal Agriculture Journal Vol 2, No 3 (2013): Volume 2, Nomor 3, Tahun 2013
Publisher : Animal Agriculture Journal

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Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh subsitusi gula dengan jagung manis terhadap total gula, serat kasar dan angka iod. Penelitian telah dilaksanakan pada tanggal 03 November – 09 Desember 2010 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan dan Pertanian Universitas Diponegoro Semarang. Bahan yang digunakan dalam penelitian ini adalah whipping cream, calci skim, kuning telur, gula, Carboxyl Methyl Cellulose/CMC (penstabil), jagung manis dan air. Peralatan yang digunakan adalah ice cream maker, mixer, refrigerator, timbangan, alumunium foil, oven, eksikator, cawan porselin, gelas cup, dan kertas label. Percobaan menggunakan rancangan acak lengkap yang terdiri dari 5 perlakuan dan 4 ulangan dengan T0 subsitusi jagung manis sebesar 0% (tanpa jagung manis/kontrol), T1 subsitusi jagung manis sebesar 25%, T2 subsitusi jagung manis sebesar 50%, T3 subsitusi jagung manis sebesar 75%, dan T4 subsitusi jagung manis sebesar 100%. Parameter yang diamati meliputi total gula, serat kasar dan angka iod. Hasil penelitian menunjukkan, subsitusi gula dengan jagung manis memberikan pengaruh pada total gula, serat kasar dan angka iod  (P  < 0,05). Kesimpulan penelitian menunjukkan bahwa subsitusi gula dengan jagung manis meningkatkan kandungan total gula jagung yang aman, serat kasar dan angka iod.
KADAR VITAMIN A, ZAT BESI (Fe) DAN TINGKAT KESUKAAN NUGGET AYAM YANG DISUBSTITUSI DENGAN HATI AYAM BROILER Krismaputri, Melinda Erdya; Hintono, Antonius; Pramono, Yoyok Budi
Animal Agriculture Journal Vol 2, No 1 (2013): Volume 2, Nomor 1, Tahun 2013
Publisher : Animal Agriculture Journal

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Abstract

ABSTRACTThe research objective was to know the influence of livers-substituted of chicken nugget on the content of vitamin A, Fe and the preferences. The design experiments of the research was completely randomized design with 5 treatments and 4 replications. The treatments are T0 = 0%, T1 = 10%, T2 = 20%, T3 = 30% and T4 = 40% respectively. The content of vitamin A and Fe were tested by UV-VIS Spectrophotometry method. The data were analyzed by ANOVA, if the treatments significant was continued by Duncan Multiple Range Test. The preferences were tested by 25 panelist. The data were analyzed by non-parametric Kruskal Wallis H-Test using SPSS software version 16.0, if the treatments significant was continued by Wilcoxon test. The average of the content of vitamin A are T0 = 8,44%, T1 = 13,13%, T2 = 16,51%, T3 = 21,02% and T4 = 23,90%; the content of ferum (Fe) are T0 = 12,06%, T1 = 10,40%, T2 = 9,13%, T3 = 6,08% and T4 = 5,42%; and the preferences are T0 = 4,12%, T1 = 3,84%, T2 = 3,24%, T3 = 3,32% and T4 = 3,16%. The analysis showed significant (P < 0.05) to the content of vitamin A, Fe and the preferences.Keywords:chicken nuggets, chicken livers, vitamin A, zat besi, preferences.ABSTRAKTujuan penelitian adalah untuk mengetahui pengaruh substitusi hati ayam pada pengolahan nugget ayam terhadap kadar vitamin A, zat besi (Fe) dan tingkat kesukaan. Rancangan percobaan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan secara berurutan adalah T0 = 0%, T1 = 10%, T2 = 20%, T3 = 30% dan T4 = 40%. Kadar vitamin A dan zat besi (Fe) diuji dengan metode Spektrofotometri UV-VIS. Data dianalisis dengan ANOVA, jika signifikan maka dilanjutkan dengan uji Wilayah Ganda Duncan. Tingkat kesukaan diuji oleh 25 panelis. Data dianalisis dengan non-parametrik Kruskal Wallis H-Test dengan menggunakan software SPSS versi 16.0, jika signifikan maka dilanjutkan dengan uji Wilcoxon. Rata-rata kadar vitamin A adalah T0 = 8,44%, T1 = 13,13%, T2 = 16,51%, T3 = 21,02% dan T4 = 23,90%; kadar zat besi (Fe ) adalah T0 = 12,06%, T1 = 10,40%, T2 = 9,13%, T3 = 6,08% dan T4 = 5,42%; dan tingkat kesukaan adalah T0 = 4,12%, T1 = 3,84%, T2 = 3,24%, T3 = 3,32% dan T4 = 3,16%. Hasil analisis menunjukkan signifikan (P < 0,05) terhadap kadar vitamin A, zat besi (Fe) dan tingkat kesukaan.Kata kunci: nugget ayam, hati ayam, vitamin A, zat besi, kesukaan.
PENGARUH EDIBLE COATING DENGAN KONSENTRASI BERBEDA TERHADAP TEKSTUR, WARNA, DAN KEKENYALAN BAKSO SAPI Mahbub, Muhammad Alwan; Pramono, Yoyok Budi; Mulyani, Sri
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

Bakso merupakan bahan pangan yang mudah rusak oleh berbagai faktor, sebab itu diperlukan metode pengawetan yang aman untuk kesehatan agar bakso itu tidak mudah rusak dan aman untuk dikonsumsi. Salah satunya adalah dengan menggunaan edible coating karaginan yang bertujuan untuk memberikan masa simpan yang relatif lebih lama, yang dapat mempertahankan kandungan dari bakso secara organoleptik maupun uji laboratorium. Materi penelitian adalah daging sapi segar 500 gram untuk masing-masing parameter percobaan dan bahan tambahan pembuatan bakso. Rancangan percobaan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan 4 ulangan dan 25 panelis dengan parameter tekstur, warnadan kekenyalan. Perlakuan yang diberikan yaitu T0: tanpa edible coating; T1: 0,5%; T2: 1%; T3: 1,5%; T4: 2%. Hasil penelitian menunjukkan bahwa penggunaan edible coating karaginan dengan konsentrasi yang berbeda berpengaruh nyata (P<0,05) terhadap tekstur, warna dan kekenyalan bakso sapi. Perlakuan edible coating karaginan dengan konsentrasi 1% merupakan perlakuan yang optimal pada bakso dengan nilai rerata dari masing-masing parameter yaitu tekstur 2,94; warna 2,28; dan kekenyalan 2359,9 gram force (gf). Metode pemberian edible coating karaginan dengan konsentrasi 1% dapat diterapkan karena dapat menjaga kualitas bakso sapi dilihat dari tekstur, warna dan kekenyalan.Kata kunci : daging sapi; edible coating; tekstur; warna; dan kekenyalan.ABSTRACTCarragenan’s edible coating is one of method to provide of shelf life longer of meatball. Research material is 500 grams fresh beef for each experimental parameter and additional materials manufacture of meatballs. Experimental design was completely randomized design (CRD) with 5 treatment, 4 replications and 25 person use as semi-professional panelists with parameters texture, color and firmness. The treatment given is T0: no edible coating, T1: 0.5%, T2: 1%, T3: 1.5%, T4: 2%. The study showed that using carragenan’s edible coatings with different concentrations is significantly (P<0.05) for texture, color and firmness of meatball. 1% of carragenan’s edible coating is better than the others. The value from each parameter is texture 2.94, color 2.28, and firmness 2359.9 grams of force (gf). This method can be to maintain the quality of beef meatball.Keywords : beef, edible coating, texture, colors and firmness.
KADAR PROTEIN DAN KEEMPUKAN NUGGET AYAM DENGAN BERBAGAI LEVEL SUBSTITUSI HATI AYAM BROILER Wijayanti, Dwi Agustina; Hintono, Antonius; Pramono, Yoyok Budi
Animal Agriculture Journal Vol 2, No 1 (2013): Volume 2, Nomor 1, Tahun 2013
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui kadar protein dan keempukan pada pembuatan nugget ayam yang disubstitusi hati ayam broiler. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan yang meliputi T0=0%, T1=10%, T2=20%, T3=30%, dan T4= 40%. Data hasil penelitian diolah secara statistik menggunakan analisis ragam pada taraf signifikansi 5% dan apabila terdapat pengaruh nyata terhadap nilai kadar protein dan keempukan dilanjutkan dengan Uji Wilayah Ganda Duncan. Berdasarkan analisis ragam diketahui bahwa nugget ayam dengan substitusi hati ayam broiler memberikan pengaruh yang nyata (P<0,05) pada kadar protein dan keempukan.Kata kunci : nugget ayam, hati ayam broiler, kadar protein, keempukanABSTRACT The experiment were conducted to determine the protein content and tenderness of chicken nuggets with of broiler livers substitution. The research design was completely randomized design (CRD) with 5 treatments and 4 replications T0 = 0%, T1 = 10%, T2 = 20%, T3 = 30% and T4 = 40%. The data were analyzed by ANOVA at a significant of 5% and if the results showed that significant of the protein content and tenderness were continued by Duncan Multiple Range Test. The result showed that chicken nuggets with broiler livers substitution significant (P<0,05) on the protein content and tenderness.Keywords: chicken nuggets, broiler liver, protein content, tenderness
PENGARUH EDIBLE COATING DENGAN KONSENTRASI BERBEDA TERHADAP KADAR PROTEIN, DAYA IKAT AIR DAN AKTIVITAS AIR BAKSO SAPI SELAMA MASA PENYIMPANAN Arief, Hifni Sofyan; Pramono, Yoyok Budi; Bintoro, Valentinus Priyo
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

The aim of this research is to know the influence of different concentration from edible coating to protein, water holding capacity and water activity of beef meatball at shelf life period. The experimental design that is used in this research is Randomized complete design by 5 treatments and 4 repetitions. The treatment that is applied in this research is immersion in different concentration from edible coating. The result of this research shows that the treatment of different concentration from edible coating (0%, 0.5%, 1%, 1.5% and 2%) in beef meatball at shelf life period has an significantly affected (P<0.05) to protein, water holding capacity and water activity. Continually result of protein is 12.12%, 11.87%, 10.95%, 10.79% and 10.72%. Continually result of water holding capacity continually is 32.07%, 34.47%, 26.64%, 20.43% and 17.64%. Continually result of water activity is 0.949; 0.954; 0.944; 0.944 and 0.947. The best result of protein, water holding capacity and water activity to edible coating treatment is on concentration 0.5 %. The advice of this research is the use of edible coating concentration 0.5% method can be applied because it can keep the quality of the protein, water holding capacity and water activity from beef meatball.Keyword: beef meatball, edible coatingABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh edible coating dengan konsentrasi berbeda terhadap kadar protein, daya ikat air (DIA) dan aktivitas air (aw) bakso sapi selama masa penyimpanan. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diterapkan dalam penelitian ini adalah pencelupan dalam edible coating konsentrasi berbeda. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi edible coating yang berbeda (0%, 0,5%, 1%, 1,5% dan 2%) pada bakso sapi selama masa penyimpanan berpengaruh nyata (P<0,05) terhadap kadar protein, daya ikat air dan aktivitas air. Kadar protein bakso sapi yang dihasilkan berturut-turut yaitu: 12,12%, 11,87%, 10,95%, 10,79% dan 10,72%. Daya ikat air yang dihasilkan berturut-turut yaitu 32,07%, 34,47%, 26,64%, 20,43% dan 17,64%. Aktivitas air yang dihasilkan berturut-turut yaitu 0,949; 0,954; 0,944; 0,944 dan 0,947. Kadar protein dan daya ikat air dan aktivitas air terbaik didapat pada perlakuan edible coating konsentrasi 0,5%. Saran dari penelitian ini adalah metode pemberian edible coating konsentrasi 0,5% dapat diterapkan karena dapat menjaga kualitas bakso sapi dilihat dari kadar protein, daya ikat air dan aktivitas air.Kata kunci: bakso sapi, edible coating
DIVERSIFIKASI PRODUK BERBASIS PANGAN LOKAL UNTUK PENGEMBANGAN DESA WISATA TAMBAHREJO KABUPATEN KENDAL Pramono, Yoyok Budi; Mulyani, Sri; Dwiloka, Bambang; Rizqiati, Heni
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.371 KB) | DOI: 10.31764/jmm.v4i5.2939

Abstract

Abstrak: Tambahrejo satu desa di Kabupaten Kendal, Jawa Tengah, Indonesia. Tambahrejo terdiri dari 5 dusun yaitu Tembelang, Bogosari, Maron, Mendek dan Gunungsari. Desa Tambahrejo terletak di pinggir jalan alternatif  Provinsi Jawa Tengah yang menghubungkan jalur pantura menuju wilayah tengah. Tambahrejo memiliki potensi ekowisata kebun jambu getas merah. Salah satu terdapat di Dusun Bogosari, di lokasi ini pengunjung dapat menikmati pemandangan kebun serta melihat pengolahan hasil jambu getas merah menjadi manisan, jus, sirup, jenang serta masih banyak lagi makanan olahan dari jambu. upaya diversifikasi pangan lokal dilakukan dengan pemberdayaan masyarakat pada ibu-ibu PKK serta Kelompok  Usaha Tani anggota masyarakat lainnya berupa pelatihan keterampilan penganekaragaman produk pangan berbasis jambu merah sehingga dapat mengatasi permasalahan perekonomian masyarakat serta menjadi penunjang desa wisata. Penganekaragaman produk berbasis jambu getas merah berupa jenang, cheese stick, sirup dan selai.  Saat ini produk tesebut sudah dapat dijual serta dapat memberikan ketrampilan ibu-ibu PKK untuk membuat produk sehingga dapat mendukung pengembangan potensi desa wisata.Abstract:  Tambahrejo is a village in Kendal Regency, Central Java, Indonesia. Tambahrejo consists of 5 dusun namely Tembelang, Bogosari, Maron, Mendek and Gunungsari. Tambahrejo Village is located on the side of an alternative road in Central Java Province that connects the Pantura route to the central region. Tambahrejo has the potential for ecotourism of red  guava gardens. One of them is in Bogosari dusun, where visitors can enjoy the garden view and see the processing of red guava into sweets, juices, syrups, jenang and many more processed foods from guava. Local food diversification efforts are carried out by empowering the community for PKK mothers and other community members in the form of training on skills in diversifying food products based on guava so that they can overcome community economic problems and become a support for tourism villages. Product diversification based on red  guava in the form of  jenang, cheese stick, syrup and jam. Currently these products can be sold and can provide PKK skills to make products so that they can support the development of the potential of a tourist village.
PURIFIKASI DAN PROFIL PROTEIN OVOTRANSFERRIN DARI EGGSHELL MEMBRANE TELUR AYAM RAS DAN BURAS Risa Fazriyati Siregar; Ahmad Ni’matullah Al–Baarri; Antonius Hintono; Yoyok Budi Pramono; Setya Budi Muhammad Abduh
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.356 KB) | DOI: 10.6066/jtip.2016.27.1.87

Abstract

Eggs consumption in Indonesia increases every year resulting in egg shell waste. In addition, the functional components including ovotransferrin existing in this waste has not been yet studied well. This research has been done to explore ovotransferrin in egg shell membrane from local Indonesia and leghorn hens. The ion exchange chromatography using SP-Sepharose Fast Flow was used to purify the ovotransferrin from egg shell membrane. The fractions from salt elution were analyzed for protein concentration and protein profile using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS - PAGE). The result showed that the best concentration of salt elution to obtain ovotransferrin was 0.1 mM NaCl since the single band was detected among other fractions. The ovotransferrin concentration (%) per single egg was also calculated as much as 0.75±0.017 and 0.16±0.005 for leghorn dan local Indonesia hen, respectively. This result may provide the beneficial information to purify ovotransferrin from egg shell membrane which conceivably as a food preservative agent.
Co-Authors Abduh, Setya Budi M Adinur Chrismanuel Aghnia Ulul Azmi Putri Ahmad Ni’matullah Al–Baarri Al-Baarri, Ahmad Ni'matullah Al-baarri, Ahmad Ni-matullah Albaari, Ahmad N Anang M Legowo Anggun Novita Sari Antonius Hintono Antonius Hintono Argandhina Purbasari Arganis, Lusida Mulia Arissaputra, Hermawan Astuti, Ayu Tri Ayu Anesakirani Ayu Ning Jagat Bambang Dwiloka Bhakti Etza Setiani Bintoro, V Priyo Bintoro, V. Priyo Bistyari, Ayunda Intan Clory Agustin Pienarso Daeli, Yohana Feynendra Dea Erik Bahtiar Dwi Agustina Wijayanti Gilang Ade Perdana Handoko, Nisfa Rama Kamila Hendri Hermawan Adinugraha Heni Rizqiati Hermawan Arissaputra Hermin Werdiningsih Hifni Sofyan Arief Irene Raras Nawangsasi Irene Raras Nawangsasi Ita Puspitasari ITA PUSPITASARI Kamil, Rafli Zulfa Khusania, Mina Lestari, Tiara Yunistha Listya, Angelique Gangsar Maharani, Arnetta D Masykuri Masykuri Melinda Erdya Krismaputri Muhammad Alwan Mahbub Muhammad As&#039;ad Wibisono Muhammad Zulfahmi Nabila, Aulia Zalfa Narastyawan, Anggoro Rizky Nietha Yuliana Novia Tri Damayanti Nur Azizah Nur Hanifah Nurussyifa, Salsabila Yasinta Nurwantoro . Nurwantoro Nurwantoro Perdana, Gilang Ade Puspita Ayu Octaviani Puspita, Diyan Ayu Putri, Deshinta Ramadhani Bastian Putri, Sayyidah Ghaisani Putri, Yuni Maharani Rahim Fajar Pangestu Rakita Dewi Mega Risa Fazriyati Siregar Robby Rusdiansyah Robby Rusdiansyah Safitri, Zevira Aldilata Selma Noor Permadi Septiawati, Tria Setya Budi M Abduh Setya Budi Muhammad Abduh, Setya Budi Muhammad Sigit Sulistiarto Sri Mulyani Sulardjaka Sulardjaka Sulistiarto, Sigit Sulistiono, Fajar Budi Tomya, Stella Putri V Priyo Bintoro Valentinus Priyo Bintoro Vita Paramita Vitus Dwi Yunianto Budi Ismadi Wihardi Wihardi Wijayanti, Ana Rohana Nuranggraeni Yoga Pratama Yos Johan Utama Zanuarizky Oryza Ramadhani