Article Per Year (5 Year)
p-Index From 2021 - 2026
3.116
P-Index
This Author published in this journals
All Journal Buletin Peternakan WIDYATAMA JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Proceeding of International Congress Livestock and Animal Research AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Caraka Tani: Journal of Sustainable Agriculture Jurnal Biologi Tropis JURNAL ILMIAH PETERNAKAN TERPADU JURNAL PengaMAS Jurnal Peternakan (Jurnal of Animal Science) Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Teknologi Hasil Pertanian Kumawula: Jurnal Pengabdian Kepada Masyarakat Bulletin of Applied Animal Research Bantara Journal of Animal Science Jurnal sains dan teknologi industri peternakan Tropical Animal Science Aves : Jurnal Ilmu Peternakan Journal of Livestock and Animal Health (JLAH)
Ahimsa Kandi Sariri
Universitas Veteran Bangun Nusantara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Social Sciences Veterinary Other

Published : 36 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Proceeding of International Congress

 1 
SALTED EGG INTERIOR QUALITY WITH STARFRUIT EXTRAC EngkusAinul Yakin, Sri Sukaryani, Ahimsa KandiSariri &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.429 KB)

Abstract

The purpose of the research were:1) to determine the optimum time of the soaking salted egg withsaturated salt solution, 2) to determine the quality of the interior from salted egg after stored for 15 daysat room temperature. The research material were duck eggsas much as 36 grains. The experimental designis Completely Randomized Factorial Design 2 x 2 x 3. If there are differences among treatments, there willbe done Duncans New Multiple Range Test 5 % and 1 %. Such treatmentis B0G1: eggs without beingwashed with starfruit extracts and soaked ina saturated salt solution for 5days; B0G2: eggs without washingwith starfruit extracts and soaked in a saturated salt solution for 7days; B1G1: egg extracts were washedwith starfruit and soaked in a saturated salt solutionfor 5 days; B1G2: egg extracts were washed with starfruitand soaked in a saturated salt solutionfor 7days. All salted eggs were stored at room temperature for15 days. Variables observed included yolk index, albumen index and hough index. The results of the researchwere that the egg that was washed with starfruit extracts before soaked saturated salt solution,indicating very significant effect on yolk index, albumen index and houghindex. Long immersion in saturatedsalt solution was also devined very significant effect on yolk index, albumen index and index hough.There is no interaction of the two treatments. Conclusion that the optimal soaking time the eggs in asaturated salt solution is 7 days. The Interior quality of salted egg with starfruit extracts after being storedfor 15 days at room temperature, was best achieved by the treatment B1G2 with yolk index value of 0.891;albumen index of 0.075 and hough index of 85.046.Keywords: starfruitextract, saturated salt solution, the quality ofthe interior
EFFECTIVENESS OF Lactobacillus plantarum Mut 7 AGENTS FERMENTATION TO REDUCE TREMBESI (Albizia saman) SAPONINS CONTENT Sariri, Ahimsa Kandi
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (109.717 KB)

Abstract

This objectives research to assess the ability of Lactobacillus plantarum Mut 7 in reducing the saponincontent while increasing the nutrient content in the leaves, young fruit and trembesi pods (Albiziasaman). The study was conducted using a completely randomized design. The addition of Lactobacillusplantarum Mut 7 on the fermentation of 3 parts, namely plant leaves, young fruit and pods. Each treatmentwas repeated as many as four replications to obtain 12 units of the experiment. This study concludedthat the fermentation using Lactobacillus plantarum Mut 7 reduced saponin content and increase nutrientcontent, especially the content of crude protein.Keywords: fermentation, trembesi, saponin, nutrient
Co-Authors A.Intan Niken Tari Afdahla, Virkantyas Ali Mursyid Wahyu Mulyono Ali Mursyid WM Aprilia Surandari Budiarto, Imam Catur Budi Handayani Catur Suci Purwati Desyanto Desyanto Engkus Ainul Yakin Engkus Ainul Yakin Engkus AY John Arnold Palulungan Ludfia Windyasmara, Ludfia Muhammad Husein Nugroho, Rendy Wahyu Pradapa, Ringga Ardha Toni Prasetyo, Aris Budi Qui, Nguyen Hoang R. Djoko Soetrisno Salsabella, Marshanda Valentina Sanjaya, Ragil Mohamad Septiyan, Woko Bagus Singgih Pratama Sofyan, Nean Sri Sukaryani Subur Priyono Sasmito Budi Wisnu Tri Husodo Wisnu Tri Husodo, Wisnu Tri Yos Wahyu Harinta