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All Journal Jurnal Peternakan Indonesia AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat JURNAL ILMIAH PETERNAKAN TERPADU ZIRAA'AH MAJALAH ILMIAH PERTANIAN International Journal Of Science, Technology & Management (IJSTM) Wal'afiat Hospital Journal Journal of Aafiyah Health Research (JAHR) Jurnal Teknologi Hasil Peternakan Madani: Multidisciplinary Scientific Journal Center of Economic Students Journal (CSEJ) WAL'AFIAT HOSPITAL JOURNAL
Andry Pratama, Andry
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Journal : Jurnal Teknologi Hasil Peternakan

 1 
Pengaruh Penambahan Jenis Tepung Yang Berbeda Pada Burger Sapi Terhadap Sifat Fisik, Kimia Dan Organoleptik Suryaningsih, Lilis; Gumilar, Jajang; Putranto, Wendry Setiyadi; Pratama, Andry; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.54000

Abstract

Beef Buger is processed chopped meat made in a flat round shape, cooked by steaming. In the process, making beef burgers uses filler and seasonings to add flavor. Using different types of flour as filler can affect the beef burger produced. This research aims to compare different types of flour in beef burgers regarding their physical, chemical and organoleptic properties. This research was carried out using an experimental method using a Completely Randomized Design (CRD) consisting of 3 treatments consisting of T1 = Mocaf Flour, T2 = Tapioca Flour and T3 = Cornstarch with 6 replications, so that 18 experimental units were obtained. The data was processed using test of variance and Duncan's advanced test, while the organoleptic test data was processed using the Kruskal-Wallis and Mann-Whitney advanced tests. The results showed that the use of 10% different types of flour in beef burgers showed significantly different results in all treatments (P<0.05) except for tenderness, and the organoleptic assessment using the best flour as a filler for beef burgers was mocaf flour.
Evaluasi Sifat Fisik, Kimia dan Mikrobiologi pada Susu Sapi Segar yang Didapat dari Beberapa Kelompok Ternak di KSU Mitra Jaya Mandiri Ciwidey, Kabupaten Bandung Septiani, Silvia; Christi, Rd. Febrianto; Pratama, Andry
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.52413

Abstract

Milk constituent components and milking hygiene affect the quality of fresh cow's milk. This study aims to determine the physical, chemical and microbiological properties of fresh cow's milk obtained from KSU Mitra Jaya Mandiri covering Ciwidey District, Pasirjambu District and Rancabali District, Bandung Regency, West Java. To determine the quality of fresh milk, it must go through tests such as alcohol tests, specific gravity, protein content, fat content, non-fat dry matter content, pH value and Total Plate Count in fresh cow's milk. The milk sample used in this study was cow's milk in the 2nd and 3rd lactation periods with a total sample of 26 for each lactation, 13 samples of fresh cow's milk. The research method used is a quantitative descriptive analysis by calculating the average, minimum, and maximum values, standard deviation, and coefficient of variation. The results showed that the average specific gravity was 1,029, the average protein content was 3,33%, the average fat content was 3,24%, the average BKTL was 9,15%, the average pH was 6,67, the average Total Plate Count was 18,4x105   CFU/mL, so Fresh cow's milk obtained from KSU Mitra Jaya Mandiri meets the criteria of the Indonesian National Standard (2011).
Pengaruh Konsentrasi Kombinasi Lactococcus Lactis Dengan Saccharomyces Cerevisiae Dan Lama Waktu Fermentasi Terhadap Kadar Karbohidrat Dan Kadar Abu Tepung Telur Itik Kartika, Intan; Pratama, Andry; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.49728

Abstract

Duck egg flour is one of the products processed from whole eggs through the drying process. The process of making egg flour can affect the quality of the flour produced. One way to maintain the quality of egg flour is by fermenting it before drying. The purpose of egg fermentation using Lactococcus lactis and Saccharomyces cerevisiae is to avoid browning caused by Maillard reactions and improve the quality of duck egg flour. This study aims to determine the effect of the concentration level of L. lactis and fermentation time on the carbohydrate content and ash content of duck egg flour. The research was conducted experimentally using a Complete Randomized Design Nested Pattern with fermentation times of 12 and 24 hours within L. lactis concentrations of 4%, 6%, and 8% with 24 replications. The research data obtained was analyzed using Analysis of Variance. The results showed that duck egg flour fermented in a 6% (b/v) L. lactis concentration for 12 hours produced 0.065% carbohydrate content and 4.52% ash content
Pengaruh Perendaman Telur Asin Menggunakan Ekstrak Kulit Nanas (Ananas comosus (L.) Merr.) Terhadap Jumlah Bakteri, pH, dan Akseptabilitas Maulana, Alwi Rizal; Pratama, Andry; Putranto, Wendry Setiyadi
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.54638

Abstract

Eggs are perishable food ingredient. Perishability in eggs can be prevented by salting or making salted eggs. The addition of pineapple peel extract as an antibacterial expected to improve the quality of the eggs. This study aimed to determine the effect of adding pineapple peel extract in the process of making salted egg on the total of bacteria, pH and acceptability. This research was conducted experimentally using a completely randomized design (CRD) with 4 concentration treatments (P0 = 0%, P1 = 1%, P2 = 3% and P3 = 5%) and repetition 5 times. Data on the total of bacteria and pH were analyzed using the test of variance and Duncan's, Post hoc test while the acceptability data was tested using Kruskal-Wallis and continued with the Mann-Whitney post hoc test. The results show that the addition of pineapple peel extract in salted egg process showed a significant effect on the total bacteria, pH and acceptability. The addition of 3% pineapple peel indicate a total bacteria of 6,52x104 CFU/gram, pH 6,87 and still acceptable to the panelists.
Pengaruh Marinasi Berbagai Konsentrasi Sari Jeruk Nipis (Citrus aurantifolia) terhadap Sifat Fisik (pH, Keempukan, Daya Ikat Air, dan Susut Masak) Daging Kerbau Beku Yasmin, Adinda Putri; Pratama, Andry; Suryaningsih, Lilis
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.45282

Abstract

Marination is the process of soaking meat in the marinade to increase meat retention, improve flavour, increase fatness, juiceness, and water hold capacity, decrease cooking loss, and extend meat tenderness. In the process of marinating, lime that contained citric acid help to break down proteins so that the meat became more tender. This study aims to determine the effect of marinating various concentrations of lime juice (Citrus aurantifolia) on the physical properties (pH, tenderness, water holding capacity, and cooking loss) of frozen buffalo meat and determined which lime juice (Citrus aurantifolia) concentration that can produce better physical properties of frozen buffalo meat. The study had experimentally based on the Complete Randomized Design (CRD) with 5 lime juice concentration, namely P0 (0%), P1 (10%), P2 (20%), P3 (30%), and P4 (40%), with a repeat of 4 times. The data obtained were analyzed by Analysis of Variance (ANOVA) and if there was a significance difference Duncan’s further test is carried out. The results showed that marination using the various concentrations of lime juice has affected on the pH and tenderness of buffalo meat, but the water holding capacity and cooking loss were not affected. The result showed that the used of concentration 20% can provide better quality of physical properties of frozen buffalo meat with pH content 5,3 and 51,05 mm/g/10s tenderness content.
Pengaruh Tingkat Penambahan Labu Siam Terhadap Sifat Fisik dan Organoleptik Dimsum Ayam Prayoga, Renaldi; Pratama, Andry; Yuniarti, Endah
Jurnal Teknologi Hasil Peternakan Vol 5, No 2 (2024): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i2.56916

Abstract

Daging ayam merupakan sumber protein hewani dan sering diolah menjadi berbagai makanan seperti dimsum. Dimsum memiliki nilai gizi tinggi dan biasanya menggunakan tapioka dan terigu yang mengandung pati sebagai bahan pengisi agar padat. Karakteristik pati labu siam mirip dengan tapioka, sehingga memiliki potensi sebagai bahan pengisi dimsum ayam. Penelitian ini bertujuan untuk mengetahui pengaruh dan tingkat persentase penambahan labu siam terhadap sifat fisik (daya ikat air, susut masak, keempukan) dan organoleptik (warna, aroma, rasa, tekstur, total penerimaan) yang paling disukai. Penelitian ini menggunakan metode eksperimental Rancangan Acak Lengkap (RAL), dengan 4 perlakuan (P0=Kontrol, P1=25%, P2=35%, P3=45%), dan 5 kali ulangan. Sifat fisik dianalisis dengan uji sidik ragam dan uji lanjut Duncan, sedangkan hasil uji organoleptik di analisis dengan uji statistic KruskalWallis dan uji Mann-Whitney. Hasil penelitian menunjukkan bahwa penambahan labu siam memberikan pengaruh berbeda nyata terhadap sifat fisik dan organoleptik pada dimsum ayam. Penambahan labu siam sebanyak 45% merupakan konsentrasi terbaik dengan nilai daya ikat air sebesar 6,24% dan keempukan 10,31 mm/g/10detik, serta nilai rataan susut masak sebesar 20,34% yang masih dalam kisaran normal. Selain itu, kualitas organoleptik (rasa, tekstur, dan total penerimaan) masih tetap terjaga, tanpa mempengaruhi warna dan aroma dimsum ayam.
Variasi Lama Penyimpanan Daging Ayam Broiler (Gallus domesticus) yang Dikemas Beeswax Wrap Terhadap Total Jumlah Bakteri, Nilai pH, dan Daya Ikat Air Pasya, Salma Hasina; Pratama, Andry; Anggaeni, Trianing Tyas Kusuma
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.v6i1.60570

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pengemasan beeswax wrap terhadap kualitas secara biologis, kimiawi, dan fisik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) tersarang dengan 6 perlakuan dan 3 kali pengulangan yaitu A1B1 (Dikemas beeswax wrap selama 0 jam), A1B2 (Dikemas beeswax wrap selama 3 jam), A1B3 (Dikemas beeswax wrap selama 6 jam), A2B1 (Tidak dikemas beeswax wrap selama 0 jam), A2B2 (Tidak dikemas beeswax wrap selama 3 jam), dan A2B3 (Tidak dikemas beeswax wrap selama 6 jam). Sampel yang digunakan pada penelitian ini berupa daging ayam broiler bagian dada tanpa kulit dan lemak sebanyak 250 gram. Analisis yang dilakukan pada daging ayam broiler yang telah diberi perlakuan yaitu total jumlah bakteri, nilai pH, dan daya ikat air. Hasil penelitian menunjukkan bahwa daging ayam yang dikemas beeswax wrap berpengaruh nyata terhadap total jumlah bakteri, nilai pH, dan daya ikat air. Kesimpulan pada penelitian ini adalah faktor pengemasan beeswax wrap memiliki pengaruh pada kualitas biologis, kimiawi, dan fisik daging ayam broiler seiring berjalannya waktu penyimpanan.@font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536869121 1107305727 33554432 0 415 0;}@font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-469750017 -1040178053 9 0 511 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin-top:0cm; margin-right:0cm; margin-bottom:8.0pt; margin-left:0cm; line-height:107%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri",sans-serif; mso-fareast-font-family:Calibri; mso-bidi-font-family:"Times New Roman"; mso-ansi-language:IN;}.MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:11.0pt; mso-ansi-font-size:11.0pt; mso-bidi-font-size:11.0pt; mso-ascii-font-family:Calibri; mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri; mso-bidi-font-family:Calibri; mso-font-kerning:0pt; mso-ligatures:none; mso-ansi-language:EN-US;}.MsoPapDefault {mso-style-type:export-only; margin-bottom:8.0pt; line-height:107%;}div.WordSection1 {page:WordSection1;}
Co-Authors A M Hasbi Abd. Gafur Ahri, Reza Aril Alwi, Muhammad Khidri AM, Nasruddin ANGGAENI, TRIANING TYAS KUSUMA Azhari, Dinda Tri Cahyaningsih, Ananda Winda Christi, Rd. Febrianto Eka Wulandari Endah Yuniarti, Endah Eulis Tanti Marlina Firlanda, Syahrika Gymnastiar, Muhammad Galih Jajang Gumilar Jendri Mamangkey Kamidin, Masruhi Kartika, Intan Kusmajadi Suradi Lilis Suryaningsih Maulana, Alwi Rizal Nisa, Nur Sabrina Zahratun Nurdestianty, Kania Pasya, Salma Hasina Pramono, Sigit Dwi Prayoga, Renaldi Putri, Risma Rachmat Faisal Syamsu, Rachmat Faisal Sabilah, Raisha Putri Septiana, Salma Septiani, Silvia Setiawan, Raudya Arini Setiyadi Putranto, Wendry Soerya, Fatima Aulia Tenrisau, Muhammad Akhsan Utama, Dicky Tri Wendry Setiyadi Putranto Yasmin, Adinda Putri Yuli Astuti Hidayati Yusriani, Yusriani Yustisia, Eva Sanum