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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Musamus Journal of Livestock Science Jurnal Teknologi Hasil Peternakan Animal Production
Zakiah Wulandari
Bogor Agricultural University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Veterinary Other

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Journal : JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis)

 1 
Karakteristik Itik Olahan Khas Sulawesi Selatan (Nasu Palekko) dengan Metode Pengolahan dan Umur Simpan Berbeda Jabbar, Andi Batari K.; Wulandari, Zakiah; Suryati, Tuti
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 3 (2021): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (441.105 KB) | DOI: 10.33772/jitro.v8i3.18057

Abstract

ABSTRAK Daging itik memiliki kandungan gizi, kadar air dan pH yang tinggi sehingga mudah tekontaminasi mikroorganisme. Pengolahan yang tepat merupakan salah satu cara untuk mempertahankan kualitas daging itik. Salah satu olahan khas Sulawesi Selatan adalah nasu palekko. Tujuan penelitian ini adalah untuk menganalisis metode pengolahan yang tepat pada pembuatan nasu palekko untuk menghambat proses oksidasi lemak dan kerusakan mikrobiologi pada penyimpanan suhu ruang, Variabel yang diamati meliputi sifat fisik (pH, aktivitas air dan kadar air), kandungan malonaldehida, aktivitas antioksidan dan trimetilamina serta mutu mikrobiologis. Rancangan penelitian yang digunakan adalah racangan acak lengkap pola faktorial, dengan faktor pertama adalah metode pengolahan yang meliputi pemasakan kering dan basah, dan faktor kedua adalah waktu penyimpanan yang meliputi 0, 2, dan 4 hari. Data yang diprole dianalisis menggunakan analisis ragam. Variabel yang nyata dipengaruh oleh perlakuan dilanjutkan dengan pengujian Tukey. Hasil penelitian menunjukkan bahwa metode pengolahan berpengruh nyata (p<0,05)  terhadap semua peubah penelitian kecuali terhadap kadar air kadar air. Lama penyimpanan berpengaruh nyata (p<0,05) terhadap semua peubah penelitian, kecuali terhadap nilai pH dan aktivitas air. Mutu mikrobiologi nyata dipengaruhi (p<0,05) oleh perlakuaan metode pengolahan dan lama penyimpanan. Nasu palekko dengan metode pengolahan kering memiliki pH, kadar air aktivitas air, kandungan MDA, dan trimetilamina yang lebih rendah daripada metode pengolahan basah. Intensitas oksidasi lemak yang lebih tinggi terjadi pada pengolahan basah. Berdasarkan mutu mikrobiologi, metode pengolahan kering dan basah masih layak dikonsumsi hingga hari keempat peyimpanan suhu ruang.Kata Kunci:  daging itik, nasu palekko, penyimpanan, pengolahan, sifat khasCharacteristics of Processed Ducks Originated from South Sulawesi (Nasu Palekko) with Different Processing Methods and DurationABSTRACT Duck meat has a high nutrition, moisture and pH that suit the microorganism growth and make it unbeneficial to being consumed. Processing is the way to solve that problem. Nasu palekko is a signature dish from South Sulawesi which made from duck meat and full of local spices. Nasu palekko has potentially fat oxidation reactions that impacted on decreasing quality. The addition of natural antioxidant ingredients can inhibit the fat oxidation process. This study was aimed to analyze the physicochemical, microbiology characteristics, and fat oxidation intensity during storage at room temperature with different processing method and shelf life. This study was used a completely randomized design (CRD) factorial 2x3 with 3 replications, consisting of 2 processing method (dry processing, wet processing) and 3 storage time (0 days, 2 days, 4 days).  The obtained data were analyzed using analysis of variance, and the significant result was further being tested by the Tukey test. The results showed that the treatment method had a significant effect (p<0.05) on all variables except  moisture content. Storage time had a significant effect (p<0.05) on most of the research variables, except pH and water activity. The results of microbiological analysis showed that there was significant effect (p<0.05) of treatment between processing methods and storage time. Based on this study, nasu palekko with dry processing method has lower pH, moisture content, water activity, MDA, and trimethylamine content. Higher intensity of fat oxidation occurs in wet processing. Based on the microbiological quality, dry and wet processing methods are still suitable for consumption until the fourth day of storage at room temperature.Keywords: meat ducks, nasu palekko, processing, storage
Characteristics of Egg Yolk Powder Added Carrot Puree (Daucus Carota L.) and Isolated Soy Protein Wulandari, Zakiah; Imawan, Salsabila Ma’shum; Suryati, Tuti
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.27463

Abstract

Egg powder is widely used in various industries, but the fat content in the egg yolks makes egg yolks powder more easily rancid due to oxidation. One way to inhibit the oxidation reaction of compounds is by adding antioxidants such as carrots. This research aims to evaluate the physicochemical properties, organoleptic properties, and antioxidant activity of egg yolk powder with the addition of carrot puree and isolated soy protein (ISP). The experimental design used in this study was a randomized block design (RBD) based on the manufacturing period, there were three groups of manufacturing periods. The results showed that adding carrot puree and ISP resulted in higher crude protein content and fiber content of egg yolk powder with the color and texture quality criteria preferred by the panelists. The addition of carrot puree and ISP did not affect the water content, pH, aw, and crude fat content. The addition of carrot puree in lower antioxidant activity than the control. Egg yolk powder with the addition of 15% carrot puree and 10% ISP gave the best results for the analysis of physicochemical properties, organoleptic properties, and antioxidant activity. Keywords: antioxidant activity, carrot puree, egg yolk powder, organoleptic property, physicochemical property
Characteristics of Beef Jerky Added by Fresh Red Ginger (Zingiber officinale var. Rubrum) as A Seasoning Maulida Nugrahaning Gusti, Zahra; Suryati, Tuti; Wulandari, Zakiah
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.v9i3.25604

Abstract

Jerky is a processed meat product that can have rancidity due to storage. Adding fresh red ginger as a spices can inhibit the growth of bacteria, increasing antioxidant activity, and potentially increasing tenderness. This study aims to examine the characteristics of beef jerky added by fresh red ginger (Zingiber officinale var. Rubrum) as a seasoning. This study used the addition of fresh red ginger with proportion 0%, 12,5% and 25% from meet weight. Beef was sliced with a thickness of 5 mm then was marinated with spices for 12 hours. Marinated beef was dried using oven at 60°C for 3 hours and 70°C for 5 hours. The results showed that the addition of fresh red ginger to beef jerky was able to increase pH, aw, moisture content, DPPH inhibitory activity, and antioxidant capacity, as well as reduce hardness, TBARS value and TPC numbers. Salmonella sp., Escherichia coli and Staphylococcus aureus bacteria were not detected in all treatments and storage. The red ginger concentration of 12.5% in both raw and cooked beef jerky was preferred by the panelists. Beef jerky with the addition of 25% fresh red ginger showed the best results for testing the physicochemical, sensory, microbiological, and antioxidant activity properties.
Co-Authors Alfiansyah, Teuku Muhammad Alifiya, Qorina Apriantini, Astari Aryanti, Nova B. N. Polii Cahyo Budiman Cece Sumantri D. R. Pamungkas Dedi Fardiaz Detiara, Azzahra Dewi Kartika Dian Herawati Diantoro, Aris Kusumo Ekajayanti Kining Eni Kusumaningtyas Epi Taufik Fajr, Aulia Irhamni Fitri M Manihuruk H. Hamasyah Harsi D. Kusumaningrum Hermanu Triwidodo Iman Rahayu Hidayati Soesanto Imawan, Salsabila Ma’shum Irma Isnafia Arief Irwan Novianto Jabbar, Andi Batari K. Joko Hermanianto Kelana, Fajar Sidik Abdullah Lucia Cyrilla Eko Nugrohowati Lucia Cyrilla Eko Nugrohowati Maggy Thenawijaya Maulida Nugrahaning Gusti, Zahra Mauludi, Muhammad Rifqi Millaty, Marosimy Monasdir Monasdir Monasdir, Monasdir Muh. Achyar Ardat Muhamad Arifin, Muhamad Murtini, Devi Nancy Dewi Yuliana Niken Ulupi Nur Afni Putra, Panji Khairi Risha Andriani Rizal Syarief Roza Yusfiandayani Rudi Afnan Salsabila Ma’shum Imawan Salundik . Silaban, Yosua Kristianto Siti Aminah Siti Nurjanah Soenarno, M. Sriduresta Soenarno, Moch. Sriduresta Syahrizal Nasution Tiara, Andani Tuti Suryati Tuti Suryati Zulfatun Ruscitasari