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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Fakultas Pertanian BUANA SAINS TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES (TIRES) JAPI: Jurnal Akses Pengabdian Indonesia Journal Research of Social Science, Economics, and Management JSTT (Jurnal Sains Ternak Tropis)
Akhadiyah Afrila
Fakultas Pertanian Universitas Tribhuwana Tunggadewi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Environmental Science Health Professions Mathematics Nursing Physics Public Health Veterinary Other

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Kadar Air, Kadar Protein dan Organoleptik Bakso Ayam Petelur Afkir Pada Proporsi Tepung Ceker Ayam Berbeda Afrila, Akhadiyah; Handayani, Sri; Karter, Bastianus Jimi
Jurnal Sains Ternak Tropis Vol 3, No 2 (2025): Juli
Publisher : Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/jstt.3.2.137-149.2025

Abstract

The purpose of this study was to measure the effect of flour and chicken feet on the water quality, protein, and organoleptic properties of leftover chicken meatballs. This study was conducted using a completely randomised design (CRD) at the Industrial Engineering and Microbiology Laboratory of TribhuwanaTunggadewi University, Malang. In detail, the treatments were given as P0 (100 percent chicken meat without chicken feet flour), P1 (95 percent chicken meat and 5 percent chicken feet flour), P2 (90 percent chicken meat and 10 percent chicken feet flour), and P3 (85percent chicken meat and 15 percent chicken feet flour). The data obtained were tested organoleptic using the ChiSquare (X²) approach and analysis of variance (ANOVA) to determine the relationship between variables. Then the Least Significant Difference (LSD) test was carried out at the 5% level. The results showed that the addition of chicken feet flour to meatballs did not change their water content. The addition of chicken feet flour had a major impact on protein content; however, the best treatment in P3 (85% chicken meat and 15% chicken feet flour) had the highest protein value (0.63).In contrast, the P0 treatment containing only chicken meat had the lowest protein value (0.31). According to the research findings, the addition of chicken feet flour increased the protein content of leftover laying hen meatballs, with P3 as the ideal amount. This research opens up opportunities for the development of healthier and more nutritious meatball products, as well as optimizing the use of raw materials that are often considered waste, such as chicken feetTujuan penelitian ini adalah untuk mengukur pengaruh tepung ceker ayam dan daging ayam petelurafkir terhadap kualitas air, protein, dan organoleptik bakso ayam petelur afkir. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) di Laboratorium Rekayaasa Proses Industri Universitas Tribhuwana Tunggadewi Malang. Perlakuan terdiri dari 4 yaituP0 (100 persen daging ayam tanpa tepung ceker), P1 (95 persen daging ayam dan 5 persen tepung ceker), P2 (90 persen daging ayam dan 10 persen tepung ceker), dan P3 (85 persen daging ayam dan 15 persen tepung ceker). Data yang diperoleh dilakukan uji organoleptik dengan menggunakan pendekatan Chi- Square (X2) dan analisis variansi (ANOVA) untuk mengetahui hubungan antar variabel.Bila terdapat perbedaan dilanjutkan Uji Beda Nyata Terkecil (BNT) pada taraf 5% . Hasil penelitian menunjukkan bahwa penambahan tepung ceker ayam ke dalam bakso tidak berpengaruh terhadap kadar air. Penambahan tepung ceker ayam berpengaruh terhadap kadar protein dimana perlakuan P3 (15% tepung ceker ayam dan 85% daging ayam ) menghasilkan nilai protein tertinggi (0,63). Penambahan tepung ceker ayam meningkatkan kadar protein bakso ayam petelur afkir, dengan P3 sebagai jumlah ideal. Penelitian ini membuka peluang untuk pengembangan produk bakso yang lebih sehat dan bernilai gizi tinggi, serta mengoptimalkan pemanfaatan bahan baku yang sering dianggap sampah, seperti ceker ayam
Evaluation of Good Manufacturing Practice (GMP), Standard Sanitation Operating Procedure (SSOP) for Traditional Chicken Slaughterhouses In Malang City Afrila, Akhadiyah; Rosyidi, Djalal; Ihsan, Moch. Nur; Purwadi, Purwadi
Journal Research of Social Science, Economics, and Management Vol. 2 No. 7 (2023): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v2i07.337

Abstract

Sanitation practices in the process of slaughtering chickens are very influential on the occurrence of contamination of microorganisms so traditional chicken slaughterhouses (RPA) must apply good production practice procedures or Good Manufacturing Practices (GMP) and sanitation procedures or Sanitation Standard Operating Procedures (SSOP) to produce chicken meat that meets microbiological requirements. This study aims to evaluate the implementation of GMP and SSOP and categorize it in Traditional RPA in Malang City. The evaluation was carried out at 75 RPA in 5 sub-districts in the city of Malang where the GMP and SSOP aspects referred to NKV 2005 and SNI 01-6160-1999 with the weighting of each aspect. The evaluation results show that traditional RPA in the city of Malang in terms of fulfilling GMP and SSOP aspects are categorized at level III to level V. In terms of fulfilling GMP aspects, they are categorized as level III (6.6%) and level IV (93.3%). The SSOP aspect fulfillment profile is categorized as level III (15%), level IV (50.6%), and level V (35%). The highest GMP aspects that are not fulfilled by traditional RPA are location and environmental aspects (91%) as well as raw material handling and processing aspects (88%). The highest SSOP aspects that were not fulfilled were the sanitation aspect (79%) and the personal hygiene aspect (71%). Based on the evaluation results of the critical parameter aspects (weighted 2) several recommendations are prepared in order to increase the fulfillment of GMP and SSOP in traditional RPA.
Evaluation of Embryo Transfer Pregnancy in Beef Cattle Ngongo, Elrois; Nurul, Mohamad; Afrila, Akhadiyah
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 4 No. 4 (2025): OCTOBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v4i4.1902

Abstract

Embryo transfer is one of the reproductive biotechnologies that enables rapid and controlled improvement in genetic quality and livestock populations. This technology allows embryos resulting from fertilisation in superior donor cows to be implanted into recipient cows, thereby producing offspring with high genetic potential without reducing the reproductive capacity of the donor cows. This study aims to evaluate the success of embryo transfer (ET) in beef cattle and the factors influencing the birth rate of calves resulting from ET in Lamongan District. Embryo transfer is a promising assisted reproductive technology for accelerating genetic improvement in beef cattle. The research method used in this study is a literature review employing a quantitative descriptive approach. The study was conducted on community-owned embryo transfer farms in Lamongan District over two months, using eight beef cattle as recipients. Data collection methods involved obtaining data from secondary sources related to embryo transfer outcomes at community-owned embryo transfer farms in Lamongan District. The variable in the study was pregnancy rate. The results showed that the pregnancy rate reached 50%, consistent with the general success range for ET (40–70%). All pregnancies were achieved through embryo placement in the upper third of the uterine horn and natural oestrus synchronisation. However, all pregnancies ended in abortion during the second trimester (4–6 months of age). The main identified causes include unverified embryo quality, genetic incompatibility, environmental stress, micronutrient deficiencies, and inadequate post-transfer management. The evaluation showed farmers had varying education and experience, but lacked sufficient technical training.
Karakteristik Fisikokimia Dan Palatabilitas Nugget Daging Ayam Petelur Afkir Dengan Level Substitusi Limbah Susu Kedelai Afrila, Akhadiyah; Rinanti, Rosyda Fajri
Jurnal Sains Ternak Tropis Vol 4, No 1 (2026): Januari
Publisher : Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/jstt.4.1.62-70.2026

Abstract

This study aimed to evaluate the effects of okara (soybean residue) substitution on the physicochemical and sensory characteristics of chicken nuggets . A Completely Randomized Design was employed with four substitution levels: 0% (P0), 20% (P1), 40% (P2), and 60% (P3). Evaluated parameters included moisture content, crude fiber, pH, and sensory properties (color, aroma, taste, texture) determined by a 50-panelist hedonic test. Data were analyzed using ANOVA and Duncan's Multiple Range Test (p<0.05). The results revealed that okara substitution had a significant effect on all parameters except for texture. Sensorially, the 20% okara formulation (P1) was the most preferred, exhibiting significantly higher scores for aroma and taste compared to the control. It was concluded that a 20% substitution of okara is the optimal level to enhance sensory acceptance while modifying the physicochemical properties of spent laying hen nuggetsTujuan penelitian ini adalah untuk mengetahui pengaruh substitusi limbah susu kedelai pada proses pembuatan nugget daging ayam petelur afkir pada berbagai konsentrasi terhadap karakteristik fisikokimia dan palatabilitas. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan substitusi limbah susu kedelai, yaitu P0 (0%), P1 (20%), P2 (40%), dan P3 (60%). Parameter yang diuji meliputi kadar air, kadar serat, derajat keasaman (pH), serta sifat organoleptik (warna, aroma, rasa, tekstur) menggunakan uji hedonik terhadap 50 panelis. Data dianalisis menggunakan Analisis sidik r dan dilanjutkan dengan Uji Jarak Berganda Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa substitusi limbah susu kedelai berpengaruh nyata (p<0,05) terhadap semua parameter yang diuji, kecuali tekstur. Secara organoleptik, perlakuan P1 (20%) merupakan formula yang paling disukai, terutama pada atribut aroma dan rasa yang secara signifikan lebih tinggi dibandingkan kontrol. Kesimpulan penelitian ini substitusi limbah susu kedelai sebanyak 20% merupakan perlakuan optimal yang mampu meningkatkan penerimaan sensorik dan memodifikasi sifat fisikokimia nuget daging ayam petelur afkir.
Co-Authors Budi Santoso Djalal Rosyidi Eka Fita Sari Eka Fitasari Eka Fitasari Erik Priyo Santoso Fengi, Yohana Rosfita Firman Jaya Handayani, Sri Ihsan, Moch. Nur Karter, Bastianus Jimi Kgs . Ahmadi Ngongo, Elrois Nonok Supartini Nurul, Mohamad Purwadi Purwadi Rinanti, Rosyda Fajri Seong, Salesius Sri Handayani Sri Susanti Wahyudi Ika Adhi Windari, Wahyu