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Wahyudi Himawan Sutanto
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Energy Environmental Science Social Sciences Veterinary

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Level of Knowledge and Nutritional Attitudes of Consumers of Packaged UHT Milk in Lamongan Regency M Riyanto; Vivi Indriani; Wahyudi Himawan Sutanto
Jurnal Peternakan Integratif Vol. 12 No. 3 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i3.18899

Abstract

UHT milk is a food commodity that plays an important role in fulfilling calcium nutritional sources. UHT milk consumption practices can be influenced by consumer nutritional knowledge. The general objective of this study was to analyze the relationship between nutritional knowledge and the characteristics of UHT milk consumers in Lamongan Regency and the relationship between nutritional knowledge and consumer nutritional attitudes. Sampling was carried out based on the calculation of the Slovin formula and obtained the number of 100 respondents. Data were analyzed descriptively and correlation test was performed. The results obtained as many as 77% of respondents have sufficient knowledge of nutrition. The nutritional attitude of the respondents showed that 63% of the respondents had adequate nutrition attitudes. The conclusion of this study is that there is a significant relationship between the education variable and the job characteristics of the respondents and their knowledge of nutrition. The test results of the relationship between nutritional knowledge and nutritional attitudes showed that there was a very significant and direct relationship between nutritional knowledge and nutritional attitudes
Level of Knowledge and Nutritional Attitudes of Consumers of Packaged UHT Milk in Lamongan Regency M Riyanto; Vivi Indriani; Wahyudi Himawan Sutanto
Jurnal Peternakan Integratif Vol. 12 No. 3 (2024): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v12i3.18899

Abstract

UHT milk is a food commodity that plays an important role in fulfilling calcium nutritional sources. UHT milk consumption practices can be influenced by consumer nutritional knowledge. The general objective of this study was to analyze the relationship between nutritional knowledge and the characteristics of UHT milk consumers in Lamongan Regency and the relationship between nutritional knowledge and consumer nutritional attitudes. Sampling was carried out based on the calculation of the Slovin formula and obtained the number of 100 respondents. Data were analyzed descriptively and correlation test was performed. The results obtained as many as 77% of respondents have sufficient knowledge of nutrition. The nutritional attitude of the respondents showed that 63% of the respondents had adequate nutrition attitudes. The conclusion of this study is that there is a significant relationship between the education variable and the job characteristics of the respondents and their knowledge of nutrition. The test results of the relationship between nutritional knowledge and nutritional attitudes showed that there was a very significant and direct relationship between nutritional knowledge and nutritional attitudes
Addition of Garlic Solution (Allium sativum) and Isolate Pediococcus pentosacceus N6 Strain on Chemical Quality and Shelf Length of Goat Meat Wiranda, Sulistio; Nurjama'yah Ketaren; Wahyudi Himawan Sutanto; Suhendra Pakpahan
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20824

Abstract

Goat meat is one of the food ingredients of animal origin that is very beneficial for humans, because it is rich in protein, fat, vitamins and minerals. Preservation aims to protect goat meat from damage caused by various microbes such as bacteria, fungi, and so on. The use of chemical preservatives in food products is harmful to health. Therefore, research on natural preservatives that are safe for consumption by the public is needed. One natural ingredient that can be used is a garlic solution combined with Pediococcus pentosacceus strain N6. The experimental design for this study employs a Complete Randomized Design (CRD) with a 3x3 factorial pattern and three replications. As a result, there are a total of 27 experimental units. Factor I: Concentration of Garlic Solution + Pediococcus pentosacceus strain N6 P0: No Treatment, P1: Spraying using 30 ml of garlic solution + 10 ml of Pediococcus pentosacceus strain N6, P2: Spraying using 60 ml of garlic solution + 20 ml of Pediococcus pentosacceus strain N6. Factor 2: Storage time at room temperature (27°C), J1: 0 hours, J2: 24 hours, J3: 48 hours. Different doses and storage times resulted in the best meat quality in treatment P2 (60 ml garlic solution + 20 ml Pediococcus pentosacceus strain N6) with the highest average protein content of (21.88c ± 2.15) and the highest code in P2J1 (24.19g), the lowest fat content of (8.92 ± 1.59) with the lowest code in P2J3 (7.72), the lowest TPC value of (2.7 ± 1.39) with the lowest code in P2J1 (1.3), and the best color and aroma. In conclusion garlic solution combined with Pediococcus pentosacceus strain N6 could preserve goat meat
Comparison of Escherichia coliBacterial ContaminationLevels in Fresh Chicken and Frozen Chicken Meat in Medan City Manurung, Kevin Andreas; Ma'ruf Tafsin; Fuad Hasan; Wahyudi Himawan Sutanto
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20864

Abstract

Chicken meat is one of the animal foods consumed because it contains high nutrients, has a delicious taste and aroma, has a soft texture and is relatively cheap. The research aims to determine the difference in the level of Escherichia coli bacterial contamination in fresh chicken meat and frozen chicken meat in Medan City. The number of samples at traditional markets was 20 samples and the number of samples at frozen chicken stalls was 20 samples. The sampling method used in the research was a survey. Data processing uses the t test and the Mann Whitney test. The research results showed that the number of colonies in traditional markets was greater than the number of colonies in frozen chicken stalls. The Maximum Microbial Contamination Limit (BMCM) of all traditional markets studied all exceeded the BMCM, and the Maximum Bacterial Contamination Limit (BMCM) of all frozen chicken stalls studied did not all exceed the BMCM (SNI 01-7388-2009). The percentage level of Escherichia coli bacterial contamination in traditional markets is 100% and the percentage of bacterial contamination in frozen chicken stalls is 30%. In conclusion meat that comes from frozen chicken stalls is better because it has bacterial contamination below the Maximum Microbial Contamination Limit (BMCM) so it is safer for public consumption than from traditional markets
Addition of Garlic Solution (Allium sativum) and Isolate Pediococcus pentosacceus N6 Strain on Chemical Quality and Shelf Length of Goat Meat Wiranda, Sulistio; Nurjama'yah Ketaren; Wahyudi Himawan Sutanto; Suhendra Pakpahan
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20824

Abstract

Goat meat is one of the food ingredients of animal origin that is very beneficial for humans, because it is rich in protein, fat, vitamins and minerals. Preservation aims to protect goat meat from damage caused by various microbes such as bacteria, fungi, and so on. The use of chemical preservatives in food products is harmful to health. Therefore, research on natural preservatives that are safe for consumption by the public is needed. One natural ingredient that can be used is a garlic solution combined with Pediococcus pentosacceus strain N6. The experimental design for this study employs a Complete Randomized Design (CRD) with a 3x3 factorial pattern and three replications. As a result, there are a total of 27 experimental units. Factor I: Concentration of Garlic Solution + Pediococcus pentosacceus strain N6 P0: No Treatment, P1: Spraying using 30 ml of garlic solution + 10 ml of Pediococcus pentosacceus strain N6, P2: Spraying using 60 ml of garlic solution + 20 ml of Pediococcus pentosacceus strain N6. Factor 2: Storage time at room temperature (27°C), J1: 0 hours, J2: 24 hours, J3: 48 hours. Different doses and storage times resulted in the best meat quality in treatment P2 (60 ml garlic solution + 20 ml Pediococcus pentosacceus strain N6) with the highest average protein content of (21.88c ± 2.15) and the highest code in P2J1 (24.19g), the lowest fat content of (8.92 ± 1.59) with the lowest code in P2J3 (7.72), the lowest TPC value of (2.7 ± 1.39) with the lowest code in P2J1 (1.3), and the best color and aroma. In conclusion garlic solution combined with Pediococcus pentosacceus strain N6 could preserve goat meat
Comparison of Escherichia coliBacterial ContaminationLevels in Fresh Chicken and Frozen Chicken Meat in Medan City Manurung, Kevin Andreas; Ma'ruf Tafsin; Fuad Hasan; Wahyudi Himawan Sutanto
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20864

Abstract

Chicken meat is one of the animal foods consumed because it contains high nutrients, has a delicious taste and aroma, has a soft texture and is relatively cheap. The research aims to determine the difference in the level of Escherichia coli bacterial contamination in fresh chicken meat and frozen chicken meat in Medan City. The number of samples at traditional markets was 20 samples and the number of samples at frozen chicken stalls was 20 samples. The sampling method used in the research was a survey. Data processing uses the t test and the Mann Whitney test. The research results showed that the number of colonies in traditional markets was greater than the number of colonies in frozen chicken stalls. The Maximum Microbial Contamination Limit (BMCM) of all traditional markets studied all exceeded the BMCM, and the Maximum Bacterial Contamination Limit (BMCM) of all frozen chicken stalls studied did not all exceed the BMCM (SNI 01-7388-2009). The percentage level of Escherichia coli bacterial contamination in traditional markets is 100% and the percentage of bacterial contamination in frozen chicken stalls is 30%. In conclusion meat that comes from frozen chicken stalls is better because it has bacterial contamination below the Maximum Microbial Contamination Limit (BMCM) so it is safer for public consumption than from traditional markets
Co-Authors Fuad Hasan M Riyanto Ma'ruf Tafsin Manurung, Kevin Andreas Nurjama'yah Ketaren Suhendra Pakpahan Vivi Indriani Wiranda, Sulistio