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All Journal ANGON: Journal of Animal Science and Technology Animal Production
Santosa, R Singgih Sugeng
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology Veterinary

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Journal : ANGON: Journal of Animal Science and Technology

 1 
KAJIAN KADAR AIR, WAKTU LARUT DAN RENDEMEN TEPUNG CANGKANG TELUR ITIK DENGAN METODE DAN WAKTU PEMASAKAN YANG BERBEDA Nurmala, Nita; Santosa, R Singgih Sugeng; Setyaningrum, Agustinah
ANGON: Journal of Animal Science and Technology Vol 3 No 2 (2021): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (882.809 KB) | DOI: 10.20884/1.angon.2021.3.2.p192-200

Abstract

Background.This study aims to determine the interaction between cooking method and time, and the effect of cooking method and time on water content, dissolving time, and yield of duck eggshell flour. Materials and Methods. The materials used were 240g duck eggshells and aquadest. This study used an experimental method with a completely randomized design with a factorial pattern (2x4) consisting of 2 factors. Factor A=Cooking Method (M) with a factor level M1= Boiling Method and M2=Steaming Method, Factor B=Cooking Time (L) with a factor level L1=Cooking 0 minutes, L2=Cooking 10 minutes, L3=Cooking 20 minutes and L4=Cooking for 30 minutes, the treatment combination will be repeated 3 times. Data were analyzed using analysis of variance followed by further Orthogonal Polynomial and BNJ tests if they had a significant effect. Results. The results showed that the interaction between cooking method and time had a significant effect on water content, but had no significant effect on dissolving and yield time. The mean of research results for water content was 0.43%±0.25- 2.4%±0.66. The cooking method had a significant effect on dissolving time, but had no significant effect on water content and yield. The mean of research results for dissolving time was 8.81±0.38 seconds – 10.93±0.66 seconds. Cooking time had a significant effect on water content and yield, but had no significant effect on dissolving time. The average yield of the study was 97.53%±0.47-98.87%±0.06. Conclusion. The conclusion of this research is to produce good duck eggshell flour using the boiling method for 30 minutes, with the average result of water content of 1.03%±0.61, dissolving time of 7.75±1.67 seconds and yield of 98.2%±0.20.
KAJIAN KADAR AIR, WAKTU LARUT DAN RENDEMEN TEPUNG CANGKANG TELUR ITIK DENGAN METODE DAN WAKTU PEMASAKAN YANG BERBEDA Nurmala, Nita; Santosa, R Singgih Sugeng; Setyaningrum, Agustinah
ANGON: Journal of Animal Science and Technology Vol 3 No 2 (2021): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2021.3.2.p192-200

Abstract

TINGKAT KERUSAKAN DAN TITIK BEKU SUSU SEGAR KAMBING PERAH (PE) DI KECAMATAN GUMELAR KABUPATEN BANYUMAS Subagyo, Yusuf; Santosa, R Singgih Sugeng; Algani, Muhammad Zaky Abdullah
ANGON: Journal of Animal Science and Technology Vol 5 No 1 (2023): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2023.5.1.p14-23

Abstract

Latar belakang. Kambing PE mempunyai produksi susu yang baik dan mengandung nilai gizi tinggi serta banyak protein dan mineral dan bahan lainnya yang dapat membantu proses metabolisme tubuh. Materi dan metode. Penelitian dilakukan di Kecamatan Gumelar yang menggunakan metode non eksperimental dan uji laboratorium, teknik pengambilan sampel dengan purposive sampling pada empat kelompok diantaranya kelompok Bondo Mertani, kelompok Tunas Mukti, kelompok Pegumas, dan kelompok Sato Guno. Susu yang diambil sebanyak lima sampel yang dihomogenkan dari lima peternak, selanjutnya di uji dengan uji didih dan diidentifikasi dengan alat Lactoscan Milk Analyzer di Laboratorium Produksi Ternak Perah Fakultas Peternakan Unsoed. Data sampel susu yang diperoleh dianalisis dengan uji tanda dan uji t menggunakan software SPSS 16. Hasil. Hasil penelitian tingkat kerusakan susu segar kambing perah PE untuk seluruh kelompok tani ternak di Kecamatan Gumelar memiliki rataan sebesar 15%. Rataan hasil penelitian tingkat kerusakan susu segar kambing perah PE untuk seluruh kelompok tani ternak di Kecamatan Gumelar sebesar -0,486oC. Simpulan. Terdapat kerusakan pada susu yang menurunkan kualitas menjadi di bawah standar.
Co-Authors Agustinah Setyaningrum, Agustinah Algani, Muhammad Zaky Abdullah Bambang Hartoyo Candrasari , Dewi Puspita Dattadewi Purwantini Ida Ayu Putu Sri Widnyani Nurmala, Nita Setya Agus Santosa SRI RAHAYU Widyastuti, Titin Yusuf Subagyo