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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Journal of Animal Research and Applied Science
Aris Sri Widati
Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Veterinary Other

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PENAMBAHAN DAGING ITIK YANG OPTIMUM TERHADAP KUALITAS KERUPUK TRADISIONAL DITINJAU DARI KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK: THE OPTIMUM ADDITION OF DUCK MEAT TO THE QUALITY OF TRADITIONAL CRACKERS IN TERMS OF PHYSICAL AND CHEMICAL QUALITY Salsabila, Dinda; Widati, Aris Sri; Widyastuti, Eny Sri
Journal of Animal Research and Applied Science Vol. 4 No. 2 (2023): Desember 2023
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/aras.v4i2.30281

Abstract

Tujuan penelitian ini adalah untuk menentukan penambahan daging itik yang optimum terhadap kualitas kerupuk ditinjau dari kualitas fisik dan kimia. Materi penelitian berupa kerupuk dengan penambahan daging itik. Metode penelitian ini menggunakan metode percobaan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan penelitian ini antara lain: P0 (tanpa penambahan daging itik), P1 (penambahan daging itik 10%), P2 (penambahan daging itik 20%), dan P3 (penambahan daging itik 30%). Hasil dari penelitian dapat diketahui bahwa penambahan daging itik dalam pembuatan kerupuk dengan kosentrasi yang berbeda menunjukkan hasil yang berpengaruh terhadap daya kembang kerupuk, nilai organoleptik (aroma, warna, dan tekstur), kadar protein, kadar lemak, dan kadar abu, sedangkan penambahan daging itik dengan konsentrasi yang berbeda tidak memberikan pengaruh nyata terhadap daya patah kerupuk, nilai organoleptik (rasa), dan kadar air kerupuk, setelah dilakukan uji De Garmo diperoleh perlakuan terbaik pada penambahan daging itik terhadap kerupuk dengan konsentrasi sebanyak 20% penambahan. Penambahan daging itik dapat meningkatkan nilai kadar protein, lemak, dan abu, serta perlakuan terbaik berdasarkan kualitas fisiko kimia dan organoleptik didapatkan pada perlakuan dengan penambahan 20% daging itik.
The Quality Of Ponorogo Chicken Satay Circulating In Malang City Fradiana, Avida; Widati, Aris Sri; Rosyidi, Djalal
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25883

Abstract

The purpose of this study was determine the quality of Ponorogo chicken satay circulating in Malang City. This research method used was a laboratory experimental using a Completely Randomized Design (CRD), with 3 treatments and 4 replications. The parameters were observed physical quality, chemical quality, and PAH (Polycyclic Aromatic Hydrocarbons). Data analysis used Analysis of Variance (ANOVA), if the data showed a significant difference, it was continued using the Duncan Multiple Range Test (DMRT) and descriptive of PAH (Polycyclic Aromatic Hydrocarbons). The results of the analysis of variance showed that the physical quality of Ponorogo chicken satay circulating in Malang City had no effect/ no significant difference (P>0.05) on pH, WHC, cooking loss, moisture content, protein content while fat content had a significant difference (P<0.05) and analysis of PAH (Polycyclic Aromatic Hydrocarbons) showed not detected. The quality of Ponorogo chicken satay circulating in Malang City still meets the requirements or safety standards for the consumption of chicken satay.Keywords: Ponorogo chicken satay, Malang City, physical quality, chemical quality, and Polycyclic Aromatic Hydrocarbons (PAH).
Physical and organoleptic characteristics of beef rendang from the results of coconut milk substitution with FiberCreme Ramadhani, Amelia Arum; Widati, Aris Sri; Rosyidi, Djalal
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25912

Abstract

This research aims to determine the appropriate substitution treatment of coconut milk with FiberCreme for beef rendang based on physical characteristics and organoleptic. The research material used was silverside beef, coconut milk, FiberCreme, and rendang seasoning. This research used a completely randomized design consisting of P0 (100% coconut milk), P1 (75% coconut milk:25% FiberCreme), P2 (50% coconut milk:50% FiberCreme), P3 (25% coconut milk:75% FiberCreme), P4 (100% FiberCreme) with 4 replications. Data analysis used analysis of variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) if the results showed significantly different or very significant effects. Parameters measured in this research were pH, color La*b*, and organoleptic (color, aroma, texture, taste, and overall acceptance). The ANOVA results showed that the substitution treatment of coconut milk with FiberCreme had no significant effect (P>0.05) on pH, the color of rendang a* (redness), and organoleptic rendang, but had a very significant effect (P<0.01) on the color of rendang L* (lightness) and b* (yellowness). It can be concluded that the substitution of FiberCreme up to 100% did not have a negative effect, so rendang was generally accepted based on physical and organoleptic properties.Keywords: Beef rendang, coconut milk, FiberCreme, physical quality, organoleptic
Effects of the Commercial Yogurt Starter on the pH, aw, TPC, TotalBacteria of Lactic Acid, Yeast Mold Numbers and Organoleptic inFermented Sausages Susilo, Agus; Widati, Aris Sri; Evanuarini, Herly; Apriliyani, Mulia Winirsya; Rahayu, Premy Puspitawati; Tyas, Dewi Septi Ayuning; Rafly, Raihan; Pramudita, Ananda Diah
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.3

Abstract

Yogurt culture has never been used as a probiotic to produce fermented sausages. The microorganisms that make up the starter culture play a role in the release of bioactive peptides during sausage production. This research aimed to determine the effect ofyogurt starters on chicken meat and the best percentage of fermented chicken sausage made with yogurt starters as lactic acid bacteria. The variables used are pH, water activity, total plate number, total LAB, yeast mold number, and organoleptic tests. The research method was experimental via a completely randomized design (CRD) with 4 treatments and 3 replications. The yogurt starter addition amounts used were 0%, 1%, 2%, and 3%. The data were analyzed via analysis of variance (ANOVA). If there is a significant effect, it will be tested via Duncan's multiple range test (DMRT). The results revealed that there was a highly significant difference(P<0.01) in pH and that there was a significant difference (P<0.05) in total lactic acid bacteria (LAB) and organoleptic aroma, taste and texture. Moreover, there were no significant differences (P>0.05) in water activity, total plate number, yeast mold number, or organoleptic tests on the color of fermented sausage
Co-Authors Agus Susilo Amelia Arum Ramadhani Apriliyani, Mulia Winirsya Djalal Rosyidi Eny Sri Widyastuti Fradiana, Avida Herly Evanuarini Pramudita, Ananda Diah Premy Puspitawati Rahayu Rafly, Raihan Salsabila, Dinda Tyas, Dewi Septi Ayuning