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All Journal Jurnal Ilmu Ternak Jurnal Sumberdaya Alam dan Lingkungan AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Media Kontak Tani Ternak International Journal Of Science, Technology & Management (IJSTM) Jurnal Keperawatan GSH Jurnal Teknologi Hasil Peternakan Madani: Multidisciplinary Scientific Journal Jurnal Keperawatan GSH
Lilis Suryaningsih
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Journal : Madani: Multidisciplinary Scientific Journal

 1 
Pengaruh Lama Penjemuran terhadap Kualitas Mikrobiologis (Total BAL, Yeast, Antimikroba) dan pH pada Urutan Daging Ayam Humaira, Nabila Ghassani; Suryaningsih, Lilis; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Urutan is one of the traditional Balinese fermented products made from pork meat and fat processed traditionally in Bali. The utilization of pork in urutan able to be substituted with chicken meat, as chicken meat is highly preferred by the Indonesian population by considering it’s halal status and high consumption of broiler chicken meat. However, the optimal drying duration of urutan are still unknown. This study aimed to determine the effect of the duration of drying on the microbiological quality (total lactic acid bacteria, yeast antimicrobial) and pH of urutan products. This research was conducted using an experimental method using a completely randomized design (CRD) with 4 treatments and 5 repetitions consisting of P0 (D-0), P1 (D-2), P2 (D-4), and P3 (D-6). The research data were analyzed using variance followed by an orthogonal polynomial test. The results showed that the drying duration of urutan for 6 days showed a different total lactic acid bacteria by following the cubic regression pattern in the equation y = -0.055x3 + 0.4339x2 - 0.584x + 6.1144; different total yeast with a cubic regression pattern in the equation y = 0.0041x3 - 0.0457x2 + 0.2037x + 3.5355; different antimicrobial (Listeria monocytogenes) with a cubic regression pattern in the equation persamaan y = -0.0613x3 - 1.232x2 + 5.2273x + 11.264 and  (Salmonella thipymurium) y = 0.004x3 - 0.2288x2 + 0.2625x + 11.84; and a different pH by following the cubic regression pattern in the equation y = -0.0035x3 + 0.0632x2 - 0.4043x + 5.378. The optimal drying duration of urutan was up to the 4th day, which significantly affects the microbiological quality (total LAB, yeast¸antimicrobial) and pH.
Pengaruh Lama Penjemuran terhadap Kadar Air, Penyusutan, Keempukan, dan Akseptabilitas pada Urutan Daging Domba Pramudya, Calvin Gilang; Suryaningsih, Lilis; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 7 (2024): Madani, Vol 2. No. 7, 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12786769

Abstract

 Urutan is one of Bali's traditional fermented sausage products made from meat and pork fat mixed with Balinese spices, then stuffed into pig intestine casings. Drying is one of the stages in making urutan products which aims to make spontaneous fermentation. This study aimed to determine the effect of drying time and the best drying time on water content, shrinkage, tenderness, and acceptability of lamb meat urutan. This research was conducted experimentally using a Completely Randomized Design (CRD) with 3 treatments (P1 = 2 days drying time, P2 = 4 days drying time, P3 = 6 days drying time) and 6 repetitions. Data on water content, shrinkage, tenderness were analyzed using the variance test and Duncan's further test while the acceptability data were tested using Kruskal-Wallis and Mann-Whitney further test. The results showed that the effect of drying time on the order of lamb meat showed a significant effect on water content, shrinkage, tenderness and acceptability to taste. Duration of drying 2 days is the best treatment to be used in lamb meat urutan with a water content of 49,13%; shrinkage of 14,45%; tenderness of 56,18 mm/gram/second; and favored by panelists.
Pengaruh Ekstrak Bawang Putih (Allium sativum) pada Marinasi Daging Ayam Kampung terhadap pH, Total Bakteri, Daya Hambat, dan Awal Kebusukan Ningrum, Zahrani Kusuma; Suryaningsih, Lilis; Gumila, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 4 (2025): May
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.15533278

Abstract

Native chicken is a commodity that is suitable for cultivation by the Indonesian people as a cheap and easy to obtain source of animal protein. Garlic (Allium sativum L.) as a marinade that contains antibacterial compounds that are able to suppress the growth of bacteria in meat. This study aims to determine the effect and best concentration of using garlic extract (Allium sativum L.) on pH, total bacteria, bacterial inhibition, and the beginning of decay of native chicken meat. This research method uses an experimental using a Complete Random Design (RAL) with 5 treatments (P0=0%, P1=10%, P2=20%, P3=30%, P4=40%) and 4 replicas. The use of garlic extract in the marinade of native chicken meat has an effect on pH and bacterial inhibition but has no effect on total bacteria and the onset of decay. The concentration of 20% (P2) of garlic extract gave the best results in the marinade of native chicken meat because it produced a pH value of 5.60, a total number of bacteria 7.29 x 106 cfu/g, an inhibition zone in Escherichia coli of 3,625, an inhibition zone in Staphylococcus aureus 2,750, and an initial decay time of 392 minutes.
Pengaruh Konsentrasi Ekstrak Daun Salam (Syzygium polyanthum) Pada Marinasi Daging Bebek Terhadap Daya Ikat Air, Susut Masak, Keempukan dan Organoleptik Novalina, Icah; Suryaningsih, Lilis; Gumilar, Jajang
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 5 (2025): Volume 3, Nomor 5, June 2025
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.15534168

Abstract

Duck meat has a lower physical quality because the texture of the meat is tough and smells fishy, a method that can improve the quality of duck meat is needed. One of the meat preservation methods is marination using natural ingredients such as bay leaves. This study aims to determine the effect and best concentration of bay leaf extract (Syzygium polyanthum) on water binding capacity, cooking shrinkage, tenderness and organoleptic of duck meat. This study used a completely randomized design with 5 treatments of extract concentration (P0=0%, P1=5%, P2=10%, P3=15% and P4=20%) and 4 replications. If the treatment is significantly different, it is continued with the Duncan multiple range test. Organoleptic parameters, using Kruskal-Wallis non-parametric statistical test with Mann-Whitney further test. The results showed that marination using bay leaf extract had a significant effect on tenderness and organoleptic values, but had no significant effect on water binding capacity and cooking shrinkage. The use of bay leaf extract with 10% concentration produced the best marination with DIA 46.33%, cooking shrinkage 36.67%, tenderness 2.34kgf and organoleptic color 3.75 (like), aroma 4.00 (like), flavor 3.80 (like) and total acceptance 4.15 (suka).
Co-Authors Alexander Tunggul Sutanhaji Aminuddin Parakkasi Andry Pratama Andry Pratama Andry Pratama, Andry Balqis Bararah Denna Surahman Putra Denny Suryanto Sutardjo Eka Wulandari Erdy Anugrah Pura Fri Setia, Dandin Gumila, Jajang Hartati Chairunnisa Hendronoto AW. Lengkey Humaira, Nabila Ghassani Jajang Gumilar Jendri Mamangkey Kristiana Puji Purwandari Kusmajadi Suradi Nina Mardiana (F01108057) Ningrum, Zahrani Kusuma Nonong Runtini Novalina, Icah Pramudya, Calvin Gilang Purwandari, Kristiana Puji Putranto, Wendry Rikma Suantika Roostita L Balia Rudy Priyanto Ruslan Wirosoedarmo Utama, Dicky Tri Wendry S. Putranto Wendry Setiadi Putranto Wendry Setiyadi Putranto Yasmin, Adinda Putri Zaenal, Apon Zulham Sunayardi