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All Journal Animal Production : Indonesian Journal of Animal Production Jurnal Peternakan Nusantara Bulletin of Applied Animal Research ANGON: Journal of Animal Science and Technology

Agustinus Hantoro Djoko Rahardjo

Fakultas Peternakan Universitas Jenderal Soedirman

Author-ID : 354494

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology Veterinary

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PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DAN MINYAK SAWIT DALAM PAKAN TERHADAP SIFAT FISIK DAGING DOMBA Warastomo, Minggus Tri; Suryapratama, Wardhana; Rahardjo, Agustinus Hantoro Djoko
ANGON: Journal of Animal Science and Technology Vol 3 No 2 (2021): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. Research has been conducted to determine the effect of adding Moringa leaf flour (Moringa oleifera) and palm oil in feed on the physical properties of lamb meat. Materials and Methods. The research material used were 18 male thin tail sheep aged 7-8 months with initial body weight 20 ± 2.40 kg and raised 2.5 months. The feed material used were basic feed, namely grass silage and concentrate consisting of 2 parts of rice bran and 1 part of coconut meal, as well as supplementary feed, namely moringa leaf flour and palm oil. The research method was carried out in vivo experimental using a completely randomized design (CRD) with 3 treatments and 6 replications. The treatment given is R0 = basic feed (40% grass silage + 60% concentrate); R1 = R0 + Moringa Leaf Flour 2% of feed BK; and R2 = R1 + Palm Oil 0.5% of feed. The measured variables are pH, cooking losses, tenderness and water holding capacity. Results. The results showed that addition of Moringa leaf flour (Moringa oleifera) and palm oil in feed no significant effect (P> 0.05) against physical properties (pH, cooking losses, tenderness and water holding capacity) sheep's meat. The results of the pH average of the treated lamb R0 6.16 ± 0.27; R1 6.33 ± 0.19; and R2 6.23 ± 0.17. The results of the average cooking loss of treated lamb R0 40.15 ± 1.04%; R1 38.66 ± 2.89%; and R2 39.26 ± 2.34%. The result of flatness of tenderness lamb treatment R0 0.046 ± 0.0027 mm/g/s; R1 0.045 ± 0.0046 mm/g/ s; and R2 0.042 ± 0.0054 mm/g/s, and the results of the average water holding capacity (DIA) lamb treatment R0 42.34 ± 8.30%; R1 44.54 ± 11.19%; and R2 46.50 ± 9.81%. Conclusion. This study can be concluded that the addition of flour Moringa leaf flour (Moringa oleifera) and palm oil in feed have not been able to improve the physical properties (pH, cooking loss, tenderness and water holding capacity) of lamb meat.

PENGARUH JENIS SUSU TERHADAP SINERESIS, WATER HOLDING CAPACITY, DAN VISKOSITAS YOGURT Setyawardani, Erika; Rahardjo, Agustinus Hantoro Djoko; Setyawardani, Triana
ANGON: Journal of Animal Science and Technology Vol 3 No 3 (2021): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2021.3.3.p242-251

Background. The aim of the study was to determine the effect of different types of milk on syneresis, WHC, and yogurt viscosity. Materials and methods. The research material used include 3 l of pasteurized fresh cow's milk, 3 l of pasteurized fresh goat's milk, 2 l of commercial cow's milk (low fat), 2 l of commercial cow's milk (full fat), 13.5 g commercial yogurt starter and 2.5 g collagen. The research design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this study were (P1) fresh pasteurized cow's milk, (P2) fresh pasteurized goat's milk, (P3) commercial cow's milk low fat, (P4) commercial cow's milk full fat, (P5) combination cow's milk and goat's milk. Results. The results of the analysis of variance showed that there was a significant effect (P<0.01) on the value of syneresis, WHC, and viscosity of yogurt. The average of syneresis was 23,75 ± 10,76 % , WHC was 55.02 ± 17.68 %, and viscosity was 841.2 ± 360.7 cP. Conclusion. Yogurt made with full fat commercial milk has high viscosity and WHC but the syneresis value is low.

PENGARUH LAMA PERENDAMAN DAGING PAHA ITIK TEGAL (ANAS PLANTYRHYNCHOS JAVANICUS) PADA AIR DINGIN (5-10˚C) TERHADAP TOTAL BAKTERI DAN PH Wilangkara, Ranu; Rahardjo, Agustinus Hantoro Djoko; Widayaka, Kusuma
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. This study aimed to determine the effect of soaking duck thighs at a cold temperature of 5-10˚C on total bacteria and pH. Materials and methods. The research materials used were 20 pieces of commercial duck thigh meat, water, ice cubes, NA media, aquadest, 70% alcohol, buffer solution, 0.85% NaCl. The research method was experimental using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments given were soaking duck thighs in 5-10˚C cold water, R1 for 0 minutes (a moment), R2 for 15 minutes, R3 for 30 minutes, and R4 for 45 minutes. The results of the study of total bacteria obtained an average of R1 of 6.12 x 104 cfu/g, R2 decreased by 4.39 x 104 cfu/g or 17.25%, R3 decreased by 1.24 x 104 cfu/g or 48, 8% and R4 down 2.19 x 103 cfu/g or 59.01%. The number of bacteria decreased linearly following the line equation Y = 4.74 - 0.03 X with a coefficient of determination (R2) = 62.39%. The average total bacteria obtained was 2.9 x 104 cfu/g. Results. The results of the pH study obtained an average R1 of 6.90; R2 of 7.19; R3 is 7.36 and R4 is 6.45. The average pH obtained is 6.97. Conclusion. The results of the analysis showed that the duration of soaking duck thighs in cold water of 5-10˚C had a very significant effect (P<0.01) on total bacteria and had no significant effect (P>0.05) on pH. In conclusion, soaking duck thighs at a cold temperature of 5-10˚C for up to 45 minutes can reduce the number of bacteria by 59.01% and the pH value remains constant.

PENGARUH JENIS SUSU TERHADAP SINERESIS, WATER HOLDING CAPACITY, DAN VISKOSITAS KEFIR DENGAN STARTER KEFIR GRAIN Berlianti, Desi; Sumarmono, Juni; Rahardjo, Agustinus Hantoro Djoko
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. The study aims to determine the effect of the use of various types of milk on syneresis, water holding capacity and viscosity of kefir. Materials and methods. The materials used were 2 liters of fresh cow's milk, 2 liters of low fat milk, 2 liters of full fat milk, 2 liters of fresh goat's milk, 2 liters of mixed milk and kefir grains (2% per 1 liter of milk). (CRD) and data analysis using ANOVA which was carried out by further testing using the BNJ follow-up test. Completely Randomized Design consisting of 5 treatments and 4 replications, each replication using 500 ml of milk. Different treatments using milk using kefir grain starter included P1 (cow's milk). fresh), P2 (full fat commercial milk), P3 (low fat commercial milk), P4 (fresh goat's milk) and P5 (a mixture of fresh cow's milk and fresh goat's milk). Results. The results of the analysis of variance showed that there was a very significant effect (P<0, 01) on the value of syneresis, water holding capacity and viscosity of kefir. Conclusion. The average result of the research obtained that the syneresis of kefir ranged from 29,005-64,345%, WHC ranged from 36-89,45%, and viscosity ranged from 6 7.7-422.15 cP. It was concluded that kefir produced using various types of milk using a kefir grain starter resulted in different syneresis, water holding capacity and viscosity. Fullfat milk produces the best quality kefir and fresh cow's milk produces low quality kefir.

Pengaruh perendaman daging itik afkir dengan menggunakan sumber enzim dan lama perendaman yang berbeda terhadap keempukan, pH, warna dan rasa Fuzihastin, Nikke Trirana; Rahardjo, Agustinus Hantoro Djoko; Santosa, R. Singgih Sugeng
ANGON: Journal of Animal Science and Technology Vol 6 No 3 (2024): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2024.6.3.p297-302

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perendaman menggunakan sumber enzim dan lama perendaman berbeda terhadap keempukan, pH, warna dan rasa. Penelitian ini dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 3x2, 6 perlakuan 4 ulangan. Perlakuan yang diberikan yaitu perendaman daging itik afkir menggunakan ekstrak nanas selama 30’, 45’, 60’ dan daging itik afkir direndam menggunakan ekstrak pepaya selama 30’, 45’, dan 60’. Variabel yang diamati pada penelitian yaitu keempukan, pH, rasa dan warna daging itik afkir. Data analisis menggunakan analisis variansi dengan uji lanjut Beda Nyata Jujur (BNJ). Perendaman daging itik afkir menggunakan ekstrak nanas dan ekstrak pepaya dengan waktu perendaman berbeda sangat berpengaruh nyata terhadap keempukan tetapi tidak berpengaruh nyata terhadap pH. Penggunaan enzim bromelin dengan lama perendaman 45’ menghasilkan daging lebih empuk dibandingkan dengan penggunaan enzim papain. Nilai rata-rata daging itik afkir yang direndam menggunakan ekstak nanas dengan lama perendaman 30’ cenderung menghasilkan tidak ada perbedaan rasa sedangkan lama perendaman 30’ dengan menggunakan ekstak pepaya cenderung menghasilkan rasa pahit. Nilai rata-rata dengan lama perendaman 45’ pada enzim berbeda menghasilkan warna yang cenderung lebih pucat. Kesimpulan lama perendaman dapat mempengaruhi tingkat keempukan, warna dan rasa. Kata kunci: Daging itik afkir, ekstrak enzim protease, keempukan, rasa, warna. ABSTRACT This research aims to determine the effect of soaking using different enzyme sources and soaking times on tenderness, pH, color and taste. This research was carried out experimentally using a Completely Randomized Design (CRD) with a 3x2 factorial pattern, 6 treatments and 4 replications. The treatment given was soaking the rejected duck meat using pineapple extract for 30', 45', 60' and the rejected duck meat using papaya extract for 30', 45', and 60'. The variables observed in the research were tenderness, pH, taste and color of cull duck meat. Data analysis uses variance analysis with a follow-up Honestly Significant Difference (BNJ) test. Soaking cull duck meat using pineapple extract and papaya extract with different soaking times had a significant effect on tenderness but had no significant effect on pH. Using the bromelain enzyme with a soaking time of 45' produces more tender meat compared to using the papain enzyme. The average value of cull duck meat soaked using pineapple extract with a soaking time of 30' tends to produce no difference in taste, while soaking for 30' using papaya extract tends to produce a bitter taste. The average value with a soaking time of 45' in different enzymes produces colors that tend to be paler. Conclusion: soaking time can affect the level of tenderness, color and taste. Key words: cull duck meat, protease enzyme extract, tenderness, taste, color.

Co-Authors Ajizah Khoirul Ummah Berlianti, Desi Fuzihastin, Nikke Trirana Juni Sumarmono Kusuma Widayaka Mardiati Sulistyowati R. Singgih Sugeng Santosa Rizky Permata Anggraini Salvian Setyo Prayitno Setyawardani, Erika Triana Setyawardani Warastomo, Minggus Tri Wardhana Suryapratama Wilangkara, Ranu

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