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Quality of IPB-D1 Chicken Egg Yolk Powder Using Various Drying Methods Salsabila Ma’shum Imawan; Zakiah Wulandari; Tuti Suryati; Cece Sumantri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 3 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.03.2

IPB D-1 chickens had good egg productivity. Chicken eggs are often used as functional ingredients in the form of powder because they have many advantages for the food industry. This research aims to produce egg yolk powder with good physicochemical, microbiological, and fatty acid qualities derived from IPB-D1 chicken eggs using various drying methods namely spray drying, oven drying, and vacuum drying. This study also aims to examine the functional properties of IPB-D1 chicken egg yolk powder by application to mayonnaise. It is compared with mayonnaise made from fresh egg yolks and commercial egg yolk powder. The experimental design used in this research was a randomized block design (RBD) based on the manufacturing period. The result showed that different drying methods for egg yolk powder can affect the emulsion activity, total plate count (TPC), aw, pH, water, ash, and fat content. The drying method did not affect the protein content and emulsion stability. Egg yolk powder with oven drying gave the best results for quality.

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

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

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

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.

The Characteristics of Dried Yoghurt and Market Test on Adolescent Consumers, Adults and Employees in Bogor City Monasdir Monasdir; Irma Isnafia Arief; Zakiah wulandari; Lucia Cyrilla Eko Nugrohowati
ANIMAL PRODUCTION Vol. 25 No. 3 (2023)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2023.25.3.212

This study aimed to analyze the characteristics of dried yogurt, market potential, consumer perception, consumer purchasing behavior, and attributes that affect the purchase of dried yogurt made by teenagers, adults and employees in Bogor City. The results showed that based on testing the characteristics of dried yogurt with parameters of water content, pH, Aw, Viscosity, TAT and total lactic acid bacteria dried yogurt is safe for consumption. Based on the results of the conjoint analysis, it shows that to market dried yoghurt, producers must design dried yoghurt with probiotic content, then the product packaging must be in accordance with consumer tastes, in this case consumers prefer dried yoghurt with a packaging of 7 grams and priced at 10.000.Based on the results of the decriminant analysis, it shows that out of 100 respondents, as many as 90 people will buy dried yogurt if dried yogurt is marketed. Then 4 people will not buy dried yogurt if it is marketed and 6 people are hesitant about the choice. Based on the descriptive results of the study, it was shown that out of 100 respondents there were 47 women and 53 men with large families totaling 4 people, with an average income and expenditure a month of Rp. 500.000 - Rp. 1.500.000.

Characteristics of Dried Yoghurt and Market Test on Adolescent Consumers, Adults and Employees in Bogor City Monasdir, Monasdir; Irma Isnafia Arief; Zakiah wulandari; Lucia Cyrilla Eko Nugrohowati
ANIMAL PRODUCTION Vol. 25 No. 3 (2023)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2023.25.3.212

This study aimed to analyze the characteristics of dried yogurt, market potential, consumer perception, consumer purchasing behavior, and attributes that affect the purchase of dried yogurt made by teenagers, adults and employees in Bogor City. The results showed that based on testing the characteristics of dried yogurt with parameters of water content, pH, Aw, Viscosity, TAT and total lactic acid bacteria dried yogurt is safe for consumption. Based on the results of the conjoint analysis, it shows that to market dried yoghurt, producers must design dried yoghurt with probiotic content, then the product packaging must be in accordance with consumer tastes, in this case consumers prefer dried yoghurt with a packaging of 7 grams and priced at 10.000.Based on the results of the decriminant analysis, it shows that out of 100 respondents, as many as 90 people will buy dried yogurt if dried yogurt is marketed. Then 4 people will not buy dried yogurt if it is marketed and 6 people are hesitant about the choice. Based on the descriptive results of the study, it was shown that out of 100 respondents there were 47 women and 53 men with large families totaling 4 people, with an average income and expenditure a month of Rp. 500.000 - Rp. 1.500.000.

Physical, Chemical and Organoleptic Characteristics of Lactose-Free Milk-Based Ice Cream Arifin, Muhamad; Detiara, Azzahra; Arief, Irma Isnafia; Soenarno, Moch. Sriduresta; Fajr, Aulia Irhamni; Wulandari, Zakiah; Suryati, Tuti; Apriantini, Astari; ., Salundik; Murtini, Devi; Budiman, Cahyo; Taufik, Epi
Jurnal Teknologi Hasil Peternakan Vol 6, No 1 (2025): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i1.61822

Lactose-intolerant individuals avoid consuming milk and dairy products, which may lead to deficiencies in essential nutrients naturally present in milk. Lactose-free milk, characterized by its higher sweetness compared to full-cream milk, serves as an ideal base for ice cream—a widely consumed product valued for its sweetness and unique texture. This study aims to analyze the physical, chemical and organoleptic characteristics of lactose-free ice cream. Lactose-free milk was produced using 0.2% lactase enzyme. The evaluated parameters included viscosity, overrun, melting time, pH, sweetness level, total caloric content, lactose content, and organoleptic properties. Data were analyzed using a t-test by comparing ice cream made with whole milk and lactose-free milk. The results indicated that lactose-free ice cream exhibited a significantly higher overrun (p < 0.05), a sweeter taste, and lower total caloric content. However, it had a shorter melting time. No significant differences (p > 0.05) were observed in viscosity, pH, or organoleptic properties. These findings suggest that lactose-free ice cream demonstrates a comparable level of consumer acceptance to whole milk-based ice cream. Keywords: ice cream, lactase, lactose free milk, lactose intolerant, whole milk

Penurunan Viabilitas dan Ekspresi Gen Virulensi Salmonella Typhimurium Akibat Paparan Ekstrak Air Bawang Putih Tiara, Andani; Nurjanah, Siti; Wulandari, Zakiah
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.40

Garlic contains antibacterial compounds that are heat-sensitive. The ultrasonic bath method can reduce extraction time and oxidative degradation during aqueous garlic extraction, enhancing its antibacterial properties. Salmonella Typhimurium, a common bacterial contaminant in chicken, can cause salmonellosis in humans by expressing specific virulence genes. This study examined the reduction in the expression of S. Typhimurium virulence genes (stm, invA, stn, and pefA) after exposure to aqueous garlic extract. Freeze-dried garlic was dissolved in several concentrations (5, 10, 20, 40, and 80 mg/mL distilled water) and sonicated using an ultrasonic bath for 5, 10, and 20 min. Total phenolic content of each extract was measured, and the minimum bactericidal, minimum inhibitory, and sub-inhibitory concentrations against S. Typhimurium were also determined. Virulence gene expression was measured by reverse transcription q-PCR. The extract prepared at 80 mg/mL for 20 min showed a higher phenolic content (366.57 mg GAE/100 g) and inhibition zone (19 mm). MBC, MIC, and SIC concentrations were 80, 40, and 20 mg/mL. S. Typhimurium exposed by MIC and SIC for 2 h reduced the number (1.39 and 1.22 log reduction CFU/mL) and down-regulated the expression genes (stm, invA, stn, and pefA). The higher reduction of expression genes was observed for invA (0.98 and 0.75 log reduction) relative to the 16s rRNA housekeeping gene. These results suggest that the aqueous garlic extracts reduce the bacterial count and the virulence of S. Typhimurium.

Tenderness level and sensory analysis of buffalo meltique meat injected with various oils and papain Yudhistira, Mohammad Ariq; Apriantini, Astari; Wulandari, Zakiah
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 25, No 3 (2025)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v25i3.66696

Buffalo meat has a high nutritional value but tends to have a tough texture, making it less popular with consumers. Therefore, processing methods such as the meltique technique are needed to tenderize buffalo meat. The aim of this study was to evaluate the tenderness and sensory characteristics of buffalo meltique meat injected with different types of fats (beef tallow, Wagyu fat, coconut oil, and palm oil) combined with papain enzyme. The meltique technique, involving fat emulsion injection, enhances meat marbling and tenderness. Papain, a proteolytic enzyme derived from papaya extract, was applied to improve meat texture by breaking down myofibril proteins. The treatments were applied to sirloin cuts of buffalo meat and assessed through physical (tenderness and texture profile) and sensory (hedonic and quality) analysis. The design used in Texture analysis was a completely randomized design (CRD) with five treatment factors and three replications. Sensory test data were analyzed using the non-parametric Kruskal-Wallis test with the Mann-Whitney follow-up test. The results showed that all fat-injected treatments significantly improved meat tenderness (P<0.05) compared to control. Texture profile analysis showed a decrease in hardness, gumminess, and chewiness, particularly in treatments using Wagyu fat and palm oil. Hedonic tests showed no significant differences in aroma, color, and flavor across treatments, though texture was significantly preferred in fat-injected samples. Palm oil and Wagyu fat treatments resulted in higher consumer preference scores for texture and aroma. These findings suggest that combining fat emulsion injection and papain marination is an effective strategy to improve the tenderness and consumer acceptance of buffalo meat, offering a promising alternative to traditional meat products with lower cost and improved quality.

Characteristics of Roasted Meltique Buffalo Meat Marinated with Papaya Extract Yudhistira, Mohammad Ariq; Apriantini, Astari; Wulandari, Zakiah
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.5

Buffalo meat is recognized for its high nutritional value, low fat content, and elevated calcium levels, though its tough texture can limit consumer acceptance. To address this, meltique processing by injecting fat emulsions into muscle tissue, was applied using various animal and vegetable fats (beef tallow, Wagyu tallow, coconut oil, and palm oil) combined with papain enzyme to enhance tenderness and flavor. The aim of this study was to evaluate physicochemical characteristics of meltique buffalo meat injected with different fat emulsions. This study used a completely randomized design (CRD) with five treatments and three replications. The experiment consisted of five treatments: roasted buffalo meat as control, and samples marinated with papaya extract then injected with commercial beef tallow (T1), Wagyu beef tallow (T2), coconut oil (T3), and palm oil (T4). Moreover, all those samples were grilled and analyzed for chemical contents such as moisture, ash, protein, fat and carbohydrat content and also physic properties such as marbling grade, fat and meat color, pH and cooking shrinkage. All treatments significantly increased moisture, fat, and marbling scores (p < 0.05) compared to control, with coconut oil injection yielding the highest fat content and marbling scores. Physical characteristics such as pH, tenderness, and cooking loss remained within acceptable quality ranges. This study concludes that combining papain and fat emulsions effectively enhances buffalo meat's tenderness, physical and nutritional quality, with coconut oil treatment showing the most favorable results.

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