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All Journal Jurnal Ilmu dan Industri Peternakan JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Hasanuddin Journal of Animal Science (HAJAS)
Ratmawati Malaka
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology Veterinary

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PENERAPAN TEKNOLOGI PENGOLAHAN TELUR ITIK PADA KELOMPOK WANITA TANI TERNAK ITIK LIBURENG DI DESA LIBURENG KECAMATAN TANETE RIAJA KABUPATEN BARRU Effendi Abustam; Ratmawati Malaka; Hikma M. Ali; Hajrawati, Muh. Irfan Said, Johana C. Likadja; Sudirman Baco; Fatma Maruddin; Farida Nur Yuliati, Endah Murpiningrum
Jurnal Ilmu dan Industri Peternakan Vol 2 No 2 (2015): DESEMBER
Publisher : State Islamic University (UIN) Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.446 KB) | DOI: 10.24252/jiip.v2i2.1566

Abstract

ABSTRACT. The application of processing technology on duck eggs by application of liquid smoke on duck salting and technology of egg shredded to woman duck farmer community is aimed to improve shelf life and quality of duck eggs by egg salting and egg shredded. This application technology was applied on duck farmer community with hoping to improve knowledge and know-how and also by indirect to improve the revenue of farmers community. This activity consist of training in theory and practical, making product post training, examination of product quality and monitoring and evaluation. The activity took place since August until December 2012. The results of activity showed that all participants were very enthusiast to receive the offering technology, and then they were making duck egg salting with liquid smoke product and egg shredded. The quality and quantity of duck egg salting with liquid smoke were better than egg salting without liquid smoke. The quality of egg shredded was very good with protein and fat content was 16.57% and 32.11% respectively. The result of evaluation showed that there are 2 business units which to be active in technology application concern of course materials during training.
Kualitas Nugget Ayam dengan Penambahan Gelatin Kambing Pretreatment L. plantarum dan Asam Asetat Hasma Hasma; Effendi Abustam; Ratmawati Malaka; Muhammad Irfan Said; Charismawan Charismawan
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 2 (2021): JITRO, Mei 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.116 KB) | DOI: 10.33772/jitro.v8i2.12918

Abstract

ABSTRAKProduk chicken nugget memiliki kontribusi besar dalam penyebaran daging ayam olahan untuk memenuhi kebutuhan gizi masyarakat, sehingga bahan tambahan yang terkandung dalam chicken nugget perlu diperhatikan. Tujuan penelitian ini adalah untuk melihat pengaruh penambahan gelatin kambing pretreatment L. plantarum dan asam asetat terhadap kualitas chicken nugget. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan kontrol, chicken nugget dengan penambahan gelatin kulit kambing pretreatment L. plantarum (KLp), chicken nugget dengan penambahan gelatin kulit kambing pretreatmentasam asetat (KAa), chicken nugget dengan penambahan gelatin tulang kambing pretreatmentL.plantarum (TLp), chicken nugget dengan penambahan gelatin tulang kambing pretreatmentasam asetat (TAa), dan chicken nugget komersil. Hasil penelitian menunjukkan bahwa ada pengaruh sangat signifikan (p<0,01) antara penambahan gelatin pada produk chicken nugget terhadap ketengikan (TBA) dan kesukaan. Tingkat kesukaan masih di dominasi pada chicken nugget komersil 5,44±0,51, tetapi tidak menunjukkan perbedaan dengan chicken nugget dengan penambahan gelatin tulang kambing pretreatment L. plantarum (TLp). Ketengikan (TBA) terendah pada penambahan gelatin tulang kambing pretreatment L. plantarum (TLp) 0,23±0,02 dan tertinggi pada penambahan gelatin kulit kambing pretreatment L. Plantarum (KLp) 0,33±0,03. Keempukan dan cita rasa tidak menunjukkan pengaruh yang signifikan (p>0,05). Kesimpulan dari hasil penelitian menunjukkan ada pengaruh sangat signifikan (p<0,01) antara penambahan gelatin pada produk chicken nugget terhadap ketengikan (TBA) dan kesukaan. Keempukan dan cita rasa tidak menunjukkan pengaruh yang signifikan (p>0,05). Chicken nugget dengan penambahan gelatin TLp menunjukkan kualitas dari segi fisik dan kimia yang sama dengan chicken nugget komersil.Kata Kunci: chicken nugget, gelatin, kambing, kualitas Quality of Chicken Nuggets with L. plantarum and Acetic Acid Pretreated Goat Gelatin Addition ABSTRACTChicken nugget products have a major contribution to the spread of processed chicken meat to meet the nutritional needs of the community, so that additional ingredients contained in chicken nuggets need to be considered. The purpose of this study was to see the effect of the addition of L. plantarum pretreatment goat gelatin and acetic acid on the physical and chemical quality of chicken nuggets. This study used a completely randomized design (CRD) with control treatment, chicken nuggets with the addition of L.plantarum (KLp) pretreatment goat skin gelatin, chicken nuggets with the addition of acetic acid pretreatment goat skin gelatin (KAa), chicken nuggets with the addition of pretreatment goat bone gelatin. L.plantarum (TLp), chicken nuggets with the addition of acetic acid pretreatment goat bone gelatin (TAa), and commercial chicken nuggets. The results showed that there was a very significant effect (p<0.01) between the addition of gelatin to chicken nuggets on rancidity (TBA) and preferences. The level of preference was still dominated by commercial chicken nuggets 5.44 ± 0.51, but did not show any difference with chicken nuggets with the addition of L. plantarum pretreatment goat bone gelatin (TLp). The lowest rancidity (TBA) was in the addition of L. plantarum (TLp) goat bone gelatin of 0.23 ± 0.02 and the highest was in the addition of L. plantarum (K Lp) pretreatment goat skin gelatin of 0.33 ± 0.03. Tenderness and taste did not show a significant effect (p> 0.05). The conclusion from the results of the study showed that there was a very significant effect (p<0.01) between the addition of gelatin to chicken nuggets on rancidity (TBA) and preferences. Meanwhile tenderness and taste did not show a significant effect (p> 0.05). Chicken nuggets with the addition of TLp gelatin showed the same physical and chemical qualities as commercial chicken nuggets.Keywords: chicken nugget, gelatin, goat, quality
Assessment of Stabilizer Potential of Porang Flour and Maize Starch on Antioxidant Activity and Physicochemical Characteristics Ice Cream Rofita, Rista Cahya; Ratmawati Malaka; Maruddin, Fatma
Hasanuddin Journal of Animal Science (HAJAS) Vol. 6 No. 2 (2024)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v6i2.32814

Abstract

Ice cream is a semi-frozen food made from milk or milk products, sweeteners, stabilizers, emulsifiers, and added flavors. Many ice cream product developments have been carried out to improve the quality of ice cream. One of them is the addition of stabilizers that maintain emulsions and enhance the softness of ice cream products. They can prevent the formation of large ice crystals in ice cream, provide uniformity of product texture, and provide resistance so that it does not melt easily. The purpose of this study was to analyze ice cream's antioxidant activity and physicochemical quality using different types and amounts of stabilizers (porang flour and cornstarch). This research method uses a completely randomized design (CRD) consisting of 5 levels of treatment with 3 replicates each. The treatment used in this study is the use of porang flour and cornstarch stabilizer at different concentrations, including; A1: 100% cornstarch; A2: Combination of 25% porang flour and 75% cornstarch; A3: Combination of 50% porang flour and 50% cornstarch; A4: Combination of 75% porang flour and 25% cornstarch; A5: 100% porang flour. The results showed that the treatment of the use of stabilizer combination of porang flour and cornstarch had a very significant effect (P<0.01) on ice cream testing parameters, including antioxidant activity and viscosity. Using a stabilizer combination of porang flour and cornstarch has no effect (P>0.05) on ice cream testing parameters, such as taste, texture, liking, melting power, and overrun. Treatment (A4) combines 75% porang flour and 25% cornstarch as stabilizers in ice cream. Keywords: Ice cream, stabilizer, antioxidant activity, physicochemical quality
Co-Authors Charismawan Charismawan Effendi Abustam Farida Nur Yuliati, Endah Murpiningrum Fatma Maruddin Fatma Maruddin Hajrawati, Muh. Irfan Said, Johana C. Likadja Hasma Hasma Hikma M. Ali Idwan Sudirman Mirnawati Bachrum Sudarwanto Muhammad Irfan Said Rofita, Rista Cahya Sudirman Baco Sulmiyati Sulmiyati Wahniyathi Hatta