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All Journal Jurnal Pangan dan Agroindustri JURNAL PENGABDIAN KEPADA MASYARAKAT Partner Jurnal Riset Agribisnis dan Peternakan Jurnal Masyarakat Merdeka (JMM) Jurnal Kridatama Sains dan Teknologi Agropet BERNAS: Jurnal Pengabdian Kepada Masyarakat Madaniya Jurnal Orientasi Bisnis dan Entrepreneurship Wahana Peternakan Stock Peternakan Jurnal Kolaboratif Sains Tropical Animal Science Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Media Didaktika Journal of Student Research Proceeding Applied Business and Engineering Conference Jurnal Ilmiah Teknik Informatika dan Komunikasi Jurnal Masyarakat Madani Indonesia JAS (Journal of Animal Science) Nanggroe: Journal Of Scholarly Service Jurnal Manajemen Keuangan Syariah Hikmayo: Jurnal Pengabdian Masyarakat Nanggroe: Journal of Scholarly Service Alkhidmah: Jurnal Pengabdian dan Kemitraan Masyarakat Jurnal Teknologi Pangan dan Ilmu Pertanian Jurnal Pengembangan Masyarakat Lokal Smart Dedication: Jurnal Pengabdian Masyarakat Jurnal Agripet DIGIMAS: Jurnal Transformasi Digital Masyarakat Novara : Nusantara Innovation And Educational Technology
Nadia Maharani
Universitas Diponegoro
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Journal : Stock Peternakan

 1 
PENGARUH LAMA PEREBUSAN YANG BERBEDA TERHADAP KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK KALDU TULANG SAPI Maharani, Nadia; Febriyanti, Amira; Liliyanti, Mita Ayu; Laksanawati, Trias Ayu; Sari, Dewiarum
STOCK Peternakan Vol 5, No 2 (2023): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v5i2.1085

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama perebusan yang berbeda terhadap kualitas fisik (viskositas dan nilai pH) kualitas kimia (kadar magnesium) dan uji organoleptik (warna, aroma dan rasa) kaldu tulang sapi. Rancangan yang digunakan yakni Rancangan Acak Lengkap (RAL) dan Rancangan Acak Kelompok (RAK) 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari P1 = 12 jam lama perebusan, P2=18 jam lama perebusan P3 = 24 jam lama perebusan dan P4 = 30 jam lama perebusan. Parameter yang diamati adalah kualitas fisik (viskositas dan nilai pH), kualitas kimia (kadar magnesium) dan uji organoleptik (warna, aroma dan rasa). Hasil penelitian menunjukan bahwa lama perebusan berpengaruh terhadap kualitas fisik viskositas dan pH. Perebusan selama 30 jam (P4) memiliki nilai viskositas tertinggi yaitu sebesar 55,50 cP dan nilai pH antara 5,42 - 5,582. Perlakuan perebusan selama 24 jam (P3) merupakan perlakuan terbaik dengan kadar magnesium 0,05125%. Perbedaan lama perebusan kaldu tulang sapi terhadap uji organoleptik sangat berpengaruh nyata terhadap warna, aroma dan rasa. Dan lama perebusan yang terbaik untuk pengujian organoleptik adalah 30 jam.
OPTIMASI LAMA WAKTU PEREBUSAN DENGAN PENAMBAHAN CUKA APEL TERHADAP KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK KALDU TULANG KAMBING Maharani, Nadia; Arinda, Nila; Ton, Sefri; Amaniyah, Maghfirotul; Khirzin, Muhammad Habbib
STOCK Peternakan Vol 5, No 2 (2023): Stock Peternakan
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/sptr.v5i2.1086

Abstract

This study aims to determine the effect of the length of boiling goat bone broth with the addition of apple vinegar based on physicochemical tests (viscosity, pH value and protein content) and organoleptic tests (color, taste, aroma and level of preference). This study used natural vinegar to avoid the use of synthetic vinegar acid and used apple vinegar to help the process of removing minerals and collagen found in goat bones. The research design used was a non-factorial Complete Random Design (RAL) and a non-factorial Group Random Design (RAK) including 4 treatments and 4 repeats, namely P1 = boiling time 6 hours, P2 = boiling time 12 hours, P3 = boiling time 18 hours and P4 = boiling time 24 hours. The results showed that the length of boiling time of goat bone broth had a real effect (P0.05) on viscosity with the highest value of 46.50 cP, pH value with the highest value of 5.42, and protein content with the highest value of 6.2% and organoleptic tests (color, aroma, taste and preference) of goat bone broth had a very real effect (P0.01). The best average result of the organoleptik test value of goat bone broth was at P4 (boiling time 24 hours).
Co-Authors Amaniyah, Maghfirotul Andy Setiawan Anggraini , Dessy Apria Ningsih , Putri Arinda, Nila Ayu Novitri Ramadani Cahyowati, Meireni Damascena, Cindera Rosa Damayanti Masduki Dani Agung Wicaksono Dani Agung Wicaksono Desi Rejeki Desy Afriana Litasari Dewi Puspa Arisandi Dewiarum Sari Dewiarum Sari Dian Septinova Falamy, Ryna Aulia Farnida Dwi Kiranti Fatmarischa Febrianta, Harvey Febriyanti, Amira Firda Rachma Amalia, Firda Rachma Galuh Windy Apriliani Hotim Riski Amaliyah Inno Cahyaning Tyas Inno Cahyaning Tyas Irma Rahayu Ningrum Isya Arum Sari Isya Arum Sari Joelal Achmadi Kasenta, Andre Meiditama Khirzin, Muhammad Habbib Laksanawati, Trias Ayu Latif, Luqi Khoiriyah Lestari, Yunita Liliyanti, Mita Ayu M , Andre Meiditama M. Abdul Wahid M. Habbib Khirzin M. Nico Agastya Maulana Madi Hartono Maghfirotul Amaniyah Mahani Faiza Aulia Malik, Amalia Mardya, Imra Atil Mhd Farhan Aziz Muhammad Fatur Rizki Muhammad Habbib Khirzin Nanda Rusti Ninik Sri Rahayu Wilujeng Ninik Sri Rahayu Wilujeng Nur Halimah Nur Halimah Nurhasanah Nurhasanah Nurma Arisanti Fineshya P., Cintia Agustin Prakoso, Nurti Indah Sari Pratama, Oza Bhakti Pratama, Rafli Aditya Pristiwaningsih, Estin Roso Priyadi, Dwi Ahmad Puryanto, Susilo Putra, Arnest Seyfo Eristiyan Putri, Aulia Zahra Ragil Saptaningtyas, Ragil Rahajoe, Toeti Rejeki, Desi Rinawidiastuti Rinawidiastuti Rinawidiastuti, Rinawidiastuti Rindiyani Rindiyani Ririn Angriani S., Suraya Kaffi Salvian Setyo Prayitno Santika , Luh Putu Nadya Santoso, Dimas Eka Putra Sari, Dewiarum Sefri Ton Sefri Ton Setiawan, Rizkima Akbar Siti Nuraisah Nst Sri Mukodiningsih Susanti Susanti Syahpura, Suraya Kaffi Ton, Sefri Trias Ayu Laksanawati Ufidiyati, Nain Ukhrowi, Ilzam Umi Nuraini Umi Nuraini, Umi Veronica Wanniatie Vicky Adi Setyawan Wicaksono, Dani Agung Wicaksono, Yananto Aryo Winda Kustiawan Yahya Nuruddin Yana Sukaryana