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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Animal Research and Applied Science
Eny Sri Widyastuti
Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Education Veterinary Other

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Optimizing Rambak Cracker Production: Evaluating the Influence of Different Drying Methods on Protein, Fat, and Organoleptic Properties Dedes Amertaningtyas; Sintiya; Amalia Dzulhaj Mutia Kalle; Riki Abdilah; Herly Evanuarini; Eny Sri Widyastuti; Feri Eko Hermanto; Rischa Amalia Saleha
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.6

Abstract

Rambak crackers are made from cattle hides through the process of cleaning, threshing the hair and boiling. The research objective was to determine the physicochemical qualities of fresh cowhide, boiled cowhide, dried rambak crackers (krecek) and fried rambak crackers from 3 drying methods, namely, sun (M), oven (O), and sun oven (MO) drying methods. The material used was local cowhides from the slaughterhouse in Malang city. This experimental and counting method used a randomized block design with 3 treatments and 6 replications. The descriptive results showed that the average protein content in fresh cowhide, cecek and krecek was 36.18-84.97%, and the average ash content was 0.14-0.32%. The experimental results revealed k values of 170.40-217.54%, moisture contents of 16.55-18.22%, Aw values of 0.68-0.73, L values of 37.56-38.83, a* values of 0.58-1.26, and b* values of 6-6.98. The average fat content of the fried rambak crackers after sun, oven and sun oven drying was 5.83-29.06%, the average moisture content was 3.77-5.05%, the average aroma was 3.9-4.6, the average shape was 3.1-3.5, and the average preference was 2.5-3.3. In conclusion, 3 drying methods based on physicochemical and organoleptic properties can be applied and are preferred by panelists because drying using the oven method also has potential for cowhide crackers.
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.
Quality of Color, Moisture Content, Water Activity and pH Marshmallow Gelatin Candy with Addition of Skim Milk Amertaningtyas, Dedes; Kurniawan, Wahid; Al Awwaly, Khothibul Umam; Evanuarini, Herly; Widyastuti, Eny Sri; Masyithoh, Dewi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.4

Abstract

Skim milk is added to marshmallows to improve their quality because skim contains protein. This study analyzed the effect of adding skim milk to marshmallow candy made from gelatin in terms of color quality (L, a*, b*), moisture content, water activity (Aw), and pH. The research materials used were gelatin, skim milk powder and sugar. This study was a laboratory experiment a Completely Randomized Design (CRD) method consisting of 3 treatments and 4 replications P0 (0% skim milk and 100% water), P1 (25% skim milk and 75% water), and P2 (50% skim milk and 50% water). The data obtained were analyzed using analysis of variance (ANOVA) and if there was a significant difference, it continued with Duncan's Multiple Range Test (DMRT). The addition of skim milk to marshmallow candy resulted in a highly significant difference (p < 0.01) in moisture content and pH, a significant difference (p < 0.05) in color (L), and no significant difference (p > 0.05) in color (a*, b*), and water activity (Aw). The average value of the L color parameters of marshmallow candy was 83.77-86.90; a* color 2.07-2.40; b* color 10.60-12.10; moisture content 21.04-23.00%; water activity 0.79-0.80 and pH 6.09-6.39. The addition of 25% skim milk is the best treatment for making marshmallows based on beef bone gelatin with the addition of skim milk.
Co-Authors Amalia Dzulhaj Mutia Kalle Aris Sri Widati Dedes Amertaningtyas Dedes Amertaningtyas Feri Eko Hermanto Herly Evanuarini Herly Evanuarini Khothibul Umam Al Awwaly Kurniawan, Wahid Masyithoh, Dewi Riki Abdilah Rischa Amalia Saleha Salsabila, Dinda Sintiya