Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Buletin Peternakan Jurnal Perikanan Universitas Gadjah Mada Jurnal Teknologi Hasil Peternakan Journal of Livestock and Animal Health (JLAH)
Triyannanto, Endy
Department Of Animal Products Technology, Faculty Of Animal Science, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Wind-Driven Coastal Upwelling in the Southern Coast of Yogyakarta Faizal Rachman; Ratih Ida Adharini; Riza Yuliratno Setiawan; Indun Dewi Puspita; Endy Triyannanto
Jurnal Perikanan Universitas Gadjah Mada Vol 20, No 1 (2018)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1389.377 KB) | DOI: 10.22146/jfs.29252

Abstract

Satellite measurement provides synoptic view of sea surface wind and can be used to study variability of coastal upwelling. Here we analyzed data of 12 years of satellite-derived sea surface wind, sea surface temperature (SST), and sea surface chlorophyll-a (Chl-a) to examine the spatial and temporal distributions of coastal upwelling off the Yogyakarta waters. Results show that upwelling occurs during the Southeast Monsoon (SEM) season. During this season, the Yogyakarta waters are dominated by strong wind speed (~7 m/s) and SST cooling (25 °C). Whereas during the Northwest Monsoon (NWM) season the low wind speed (<4 m/s) no longer favor upwelling and SST cooling. We suggest that as the Yogyakarta coastline is oriented east-west, northwesterly winds result in downwelling condition at the coast, while southeasterly winds lead to the offshore Ekman transport of surface water and subsequent upwelling.
Physicochemical and Sensory Properties of Goat Meat Sausages Prepared With Different Levels of Goat Liver Endy Triyannanto; Rusman Rusman; Meireni Cahyowati; Joseph Kayihura; Pradita Iustitia Sitaresmi
Buletin Peternakan Vol 48, No 4 (2024): BULETIN PETERNAKAN VOL. 48 (4) NOVEMBER 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i4.97221

Abstract

Anemia, a common issue among children and teenagers in Indonesia, is characterized by hemoglobin levels below normal. Iron is essential for producing hemoglobin in red blood cells, which helps prevent anemia. Innovation to provide a popular goat liver-based product that is convenient to consume and easily marketable underpins the development of this goat liver-enhanced sausage. The aim of this research was to determine the effect of partially substituting goat meat with different levels of goat liver on physicochemical and sensory properties of goat meat sausages. Sausages containing 100:0, 75:25, and 50:50 goat meat to goat liver ratios and goat meat (%, w/w) , and then added with other ingredients (tapioca flour, skim milk, garlic, pepper, coriander, salt, STPP, and ice water) were prepared and cooked for 30 minutes. The sausages were then analyzed for physical properties, including pH, texture and water holding capacity (WHC), iron content, and sensory quality. Data were analyzed using analysis of variance for a completely randomized design, and then if there were significant differences between means, they were tested using Duncan’s New Multiple Range Test. The results showed that substitution of goat liver significantly (p0.05). In conclusion, substituting up to 50% of goat meat with goat liver will improve the iron content of goat meat sausages with minimal impact on the sensory and proximate composition of the product.
Evaluasi Telur Asin Ayam Ras dengan Teknik Pematangan yang Berbeda: Evaluation of Salted Eggs of Laying Chicken with Different Cooking Techniques Siswara, Hamzah Nata; Huda, Khoirul; Mubarok, Amin; Triyannanto, Endy
Journal of Livestock and Animal Health Vol. 7 No. 2 (2024): August
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jlah.v7i2.52

Abstract

Telur merupakan bahan pangan dengan gizi yang lengkap dan baik bagi kesehatan manusia. Komposisi nutrisi telur terdiri dari protein, lemak, serta beberapa vitamin dan mineral menyebabkan telur menjadi cepat rusak. Telur merupakan media pertumbuhan bakteri yang baik karena kelengkapan nutrisi dan mudah dicerna. Daya simpan telur ayam ras sangat singkat hanya sampai 2 minggu. Pengasinan telur merupakan salah satu teknologi pengawetan telur yang aman dengan metode penggaraman. Penelitian ini bertujuan untuk mengetahui perbedaan kualitas telur asin ayam ras dengan teknik pematangan yang berbeda. Penelitian ini merupakan penelitian pengasinan telur ayam dengan lama pengasinan 10 hari dengan metode basah. Perlakuan yang diberikan yaitu sejumlah 4 perlakuan dan 3 ulangan. Selanjutnya telur yang sudah diasinkan akan dimatangkan dengan 4 metode yaitu P1: direbus 20 menit; P2: dikukus 20 menit; P3: direbus selama 20 menit dan dioven selama 60 menit; dan P4: di kukus selama 20 menit dan dioven selama 60 menit. Parameter yang diuji yaitu uji kadar air, pH dan organoleptik. Hasil penelitian menunjukkan bahwa teknik pengukusan selama 20 menit dan pengovenan selama 60 menit (P4) memiliki pengaruh signifikan (p kecil dari 0,05) terhadap susut bobot telur dan kadar air telur asin ayam ras. Berdasarkan uji organoleptik, perlakuan P4 memiliki hasil terbaik.
Impact of Sengkubak Leaf Extract and Storage Time on some Physicochemical and Microbial Attributes of Ready-to-Eat Bakso Ayam (Chicken Meatballs) AMALIA, DIAN NUR; KAYIHURA, JOSEPH F; KHALISANOVA, SABRINA ZULFA; ARSITA, TIARA AJENG; Rusman, Rusman; TRIYANNANTO, ENDY
Jurnal Teknologi Hasil Peternakan Vol 6, No 2 (2025): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i2.64650

Abstract

Bakso ayam are chicken meatballs produced using natural additives, and have been found to possess a higher level of safety for regular dietary intake. Sengkubak (Pycnarrhena cauliflora) is an indigenous plant mostly found in West Kalimantan which is commonly used by local communities as a natural food flavoring. In this study, the effect of dry aqueous sengkubak extract concentration (0% as control; 0.25%; 0.5%; and 0.75%) and storage time (0 week as control, 4 weeks, and 8 weeks) at ~27°C on some physicochemical and microbial quality of bakso ayam was examined. Other variables examined was the sensory attributes and glutamic acid content. The glutamic acid concentration of sengkubak leaf extract was found to be 5.4%.  The data analysis used variance analysis (ANOVA) of a complete random pattern (RAL) by three repetitions Furthermore, level of sengkubak extract affected most physical qualities parameters, glutamic acid content and sensory attributes, but it did not affect protein content. While, storage time affected WHC, all chemical qualities, total microbes, but did not affect sensory attributes. The addition of 0.5% sengkubak leaf extract is recommended in this study because it produced the best firmness (7.82 gf), protein content (11.87%), and taste among all treatments. Bakso ayam was safe for consumption until the 8th week of storage at room temperature (±27°C).
Co-Authors AMALIA, DIAN NUR Amin Mubarok, Amin ARSITA, TIARA AJENG Faizal Rachman Indun Dewi Puspita Joseph Kayihura KAYIHURA, JOSEPH F KHALISANOVA, SABRINA ZULFA Khoirul Huda Meireni Cahyowati Pradita Iustitia Sitaresmi Ratih Ida Adharini Riza Yuliratno Setiawan Rusman Rusman Rusman Rusman Siswara, Hamzah Nata