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

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Pengaruh Lama Perendaman Daging Ayam Petelur Afkir Bagian Paha dalam Blend Kunyit (Curcuma domestica) dan Jahe (Zingiber officinale) terhadap Kualitas Fisik Prayogo, Lukman; Rahardjo, Agustinus Hantoro Djoko; Tugiyanti, Elly
ANGON: Journal of Animal Science and Technology Vol 2 No 3 (2020): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2020.2.3.p259-265

Abstract

Background. The study aimed to determine about the effect of soaking time of culled chicken laying meat thighs in blend turmeric (Curcuma domestica) and ginger (Zingiber officinale) on physical quality Materials and methods. with material used is meat thighs as much as 20 out of 20 thighs laying age 80 weeks, 4 liters of aqueous, 600 grams of turmeric, 600 grams of ginger, and 75 ml of buffer solution. The research was conducted by experimental method using a completely random design with 4 treatments and 5 replays. The advanced test used is advanced polynomial orthogonal testing. Treatment consists of (P0) = soaking for 0 minutes, (P1) = soaking for 10 minutes + 30% blend of turmeric and ginger, (P2) = soaking for 20 minutes + 30% blend of turmeric and ginger, and (P3) = soaking for 30 minutes + 30% blend turmeric and ginger. The variables measured are tenderness, pH, water holding capacity, and cooking losses. The data obtained is analyzed with analysis of variance (ANOVA). Results. The results of analysis of variance showed that the length of soaking with the blend of turmeric and ginger had a significantly effect (P<0.05) on tenderness and cooking losses but had no significant effect (P>0.05) on pH and water holding capacity. Conclusion. The results of the study can be concluded that soaking of chicken meat laying the thighs in a blend of turmeric and ginger with a blend concentration of 30% for 30 minutes is most optimal in increasing the value of tenderness and decreasing the cooking losses, but the pH value and water holding capacity of meat is the same.
Pengaruh Lama Simpan Susu Pasteurisasi Rasa Coklat pada Suhu Dingin Terhadap Total Asam dan Kualitas Organoleptik (Rasa, Tekstur, Aroma) Adriawan, Unggul Dzaky; Setyawardani, Triana; Rahardjo, Agustinus Hantoro Djoko
ANGON: Journal of Animal Science and Technology Vol 3 No 1 (2021): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2021.3.1.p47-54

Abstract

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): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2021.3.2.p156-165

Abstract

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): ANGON: Journal of Animal Science and Technology
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

Abstract

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): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2022.4.1.p26-34

Abstract

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): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2022.4.1.p72-80

Abstract

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.
SUPLEMENTASI SODIUM BIKARBONAT DAN PAKAN KONSENTRAT FERMENTASI TERHADAP KUALITAS FISIK DAGING DOMBA SELAMA PENYIMPANAN DINGIN Nurmaya, Fenny; Suryapratama, Wardhana; Rahardjo, Agustinus Hantoro Djoko
ANGON: Journal of Animal Science and Technology Vol 5 No 1 (2023): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2023.5.1.p78-87

Abstract

PENGARUH PENAMBAHAN EKSTRAK TEH HIJAU TERHADAP TOTAL ASAM TERTITRASI DAN WARNA YOGHURT SUSU SAPI Andari, Khansa Ghaisani; Setyawardani, Triana; Rahardjo, Agustinus Hantoro Djoko
ANGON: Journal of Animal Science and Technology Vol 5 No 2 (2023): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2023.5.2.p168-174

Abstract

Latar Belakang. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan ekstrak teh hijau terhadap total asam tertitrasi dan terhadap meningkatnya warna yoghurt susu sapi menjadi lebih gelap. Materi dan Metode. Materi yang digunakan adalah susu sapi 5 liter, bibit yoghurt 5 gram, susu UHT rendah lemak, dan bubuk teh hijau 250 gram. Metode penelitian adalah eksperimen dengan menggunakan rancangan acak lengkap (RAL). Perlakuan pada penelitian ini adalah dengan menambahkan ekstrak teh hijau 0, 2, 4, 6, dan 8%. Setiap perlakuan diulang sebanyak 4 kali ulangan. Peubah yang diukur adalah total asam tertitrasi dan indeks warna. Hasil penelitian diperoleh rataan total asam tertitrasi 1,12% dan warna 31,61. Hasil. Hasil analisis variansi menunjukkan bahwa perlakuan tidak berpengaruh nyata (P>0,05) terhadap total asam tertitrasi dan indeks warna. Pengaruh ekstrak teh hijau dengan penambahan 8% masih cukup baik berkaitan dengan fungsionalitas yoghurt. Simpulan. Kesimpulan penelitian ini penambahan ekstrak teh hijau yang semakin banyak secara signifikan menghasilkan total asam tertitrasi dan indeks warna yang tidak berbeda.
PENGARUH PENAMBAHAN BUBUK DAUN KELOR (Moringa oliefera L.) DENGAN PERSENTASE YANG BERBEDA TERHADAP YIELD DAN WARNA KEJU SUSU LOW FAT Qonita, Fatiya; Setyawardani, Triana; Rahardjo, Agustinus Hantoro Djoko
ANGON: Journal of Animal Science and Technology Vol 5 No 3 (2023): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2023.5.3.p333-339

Abstract

Co-Authors Adriawan, Unggul Dzaky Ajizah Khoirul Ummah Andari, Khansa Ghaisani Berlianti, Desi Elly Tugiyanti Fuzihastin, Nikke Trirana Juni Sumarmono Kusuma Widayaka Mardiati Sulistyowati Nurmaya, Fenny Prasetiyo, Oki Prayogo, Lukman Qonita, Fatiya R. Singgih Sugeng Santosa Rizky Permata Anggraini Rosidi Rosidi Salvian Setyo Prayitno Setyawardani, Erika Triana Setyawardani Warastomo, Minggus Tri Wardhana Suryapratama Wilangkara, Ranu