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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak JAPI: Jurnal Akses Pengabdian Indonesia
Saleha, Rischa
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Health Professions Nursing Public Health Other

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The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs Maulida Aina Salsabila; Vivi Kartika Putri; Amertaningtyas, Dedes; Saleha, Rischa
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.5

Abstract

Meatball is a processed meat products made with a mix of ground meat, flour, and spices. The ingredients for making meatballs can be substituted by using internal organs of livestock, such as chicken liver meatballs. This research objective measured the effect of different types of flour (tapioca flour, sago flour, and maizena flour) in chicken liver meatballs to measure the physical qualities (water content, water activity, water holding capacity, color) and chemical qualities (fat content and cholesterol). The material used in this research were chicken liver, tapioca flour, sago flour, maizena flour, salt, pepper, sugar, fried shallots, garlic, albumin, and ice. The method used in this research was experimental and counted with a Randomized Block Design (RBD) with 3 treatments and 6 replications. T1: 26 % tapioca flour with 250 g chicken liver, T2: 26 % sago flour with 250 g chicken liver, and T3: 26 % maizena flour with 250 g chicken liver. The variables were fat content, cholesterol, and color. The result showed that average of water content on each flour was T1 61.65±0.49 %, T2 63.18±0.44 %, and T3 60.56±1.15 %. Water activity was T1 0.9427±0.0030, T2 0.9428±0.0070, and T3 0.9375±0.0036. WHC (Water Holding Capacity) was T1 49.38±1.21 %; T2 48.28±1.55 %, and T3 52.68±1.08 %. Fat content was T1 11.54±0.88 %, T2 11.33±0.66 %, and T3 11.01±0.76 %. Cholesterol level was T1 19.16±1.01 mg/100g, T2: 18,54±1.32 mg/100g, and T3 18.10±0.72 mg/100g. Color was T1 46.01±0.65, T2 43.67±1.13, and T3 43.09±2.15. This research concluded that the effect of three types of flour (tapioca, sago, and maizena) addition were highly significanly effect (P<0.01) on water content, water holding capacity, color L*, color a*, color b* and significanly effect (P<0.05) on water activity, but were not significanly effect (P>0.05) on fat content, and cholesterol level. Research can be continued with the use of tapioca flour, sago flour, and maizena flour in meatball products from other livestock livers with different variables
Introduksi Teknologi Dan Inovasi Untuk Peningkatan Kapasitas Dan Kualitas Produk Stik Susu Andriani, Ria Dewi; Astuti, Retno; Yulianingsih, Rini; Sunarharum, Wenny Bekti; Ikasari, Dhita Morita; Diyah Dewanti, Beauty Suestining; Tri Widayanti, Vindya; Saleha, Rischa
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 11, No 1 (2026)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v11i1.8101

Abstract

Peningkatan kapasitas dan kualitas produk stik susu menjadi tantangan utama bagi kelompok usaha berbasis komoditas susu di Desa Kalipucang yang masih mengandalkan proses produksi manual dengan kapasitas rendah dan mutu produk yang tidak konsisten. Pengabdian masyarakat ini bertujuan mengoptimalkan proses produksi, meningkatkan efisiensi, serta memperbaiki mutu fisik dan sensori stik susu melalui penerapan teknologi tepat guna berupa mixer, mesin pencetak otomatis, deep fryer bersuhu stabil, dan continuous band sealer. Metode pelaksanaan meliputi sosialisasi teknologi, pelatihan pengoperasian alat, demonstrasi proses produksi, serta evaluasi performa sebelum dan sesudah penerapan teknologi menggunakan pendekatan partisipatif. Evaluasi dilakukan melalui pengamatan lapangan, dokumentasi teknis, dan penilaian kualitas produk. Hasil menunjukkan peningkatan signifikan pada seluruh tahapan produksi. Penggunaan mixer menghasilkan adonan lebih homogen dengan waktu pencampuran lebih singkat. Mesin pencetak otomatis meningkatkan keseragaman bentuk dan output produksi secara nyata. Deep fryer bersuhu stabil menghasilkan tingkat kematangan dan warna produk yang lebih seragam serta tekstur renyah yang konsisten. Continuous band sealer meningkatkan kualitas pengemasan dan memperpanjang daya simpan produk dari satu minggu menjadi 3-4 minggu. Secara keseluruhan, kapasitas produksi meningkat dari 2-3 kg/hari menjadi 50-70 kg/hari. Penerapan teknologi tepat guna terbukti memperkuat daya saing produk dan mendorong keberlanjutan usaha agroindustri berbasis susu di tingkat desa. 
Indonesian Local Plant Proteases as Rennet Alternatives: Sources, Mechanisms, Coagulation Performance, and Technological Challenges Saleha, Rischa; Apriliyani, Mulia Winirsya; Azkarahman, Aldyon Restu; Dafista, Dela; Wiryawan, Dimas; Mamduh, Muhamad Fadly Ilal; Kuncoro, Kristian Hadi; Ghiffari, Imam; Siagian, Maruahal Hari Gautama; Aprini, Gita
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 2 (2026)
Publisher : Faculty of Animal Science and Technology Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.02.7

Abstract

Enzymatic coagulation determines curd formation and strongly influences cheese quality. Animal rennet remains the reference coagulant because chymosin hydrolyzes ?-casein with high substrate selectivity. Dependence on imported rennet, halal traceability requirements, production costs, and product diversification has increased interest in plant-derived coagulants from domestic resources. This descriptive review evaluates papaya, ginger, pineapple, moringa, biduri, jackfruit, and several Ficus species available or cultivable in Indonesia. The review examines plant organs, protease classes, milk-clotting activity, proteolytic activity, casein selectivity, optimum conditions, curd properties, cheese quality, safety, and application readiness. Papaya latex provides the strongest evidence for practical use through dangke production, although papain requires activity-based dosing and strict control of contact time. Ginger zingibain shows potential for coagulation at relatively high temperatures. Pineapple bromelain supports fresh cheese production and agro-industrial by-product valorization. Moringa proteases show promising ?-casein selectivity, but product-scale validation remains limited. Biduri proteases have been applied in local soft cheese, while jackfruit and Ficus latex remain less selective than conventional rennet. Plant-derived coagulants therefore require application-specific optimization, partial purification, residual activity control, and quality standards based on milk-clotting-to-proteolytic activity ratios. Successful adoption depends on matching each protease with appropriate cheese types and validating performance, safety, consistency, and scalability in Indonesia.
Co-Authors Apriliyani, Mulia Winirsya Aprini, Gita Azkarahman, Aldyon Restu Dafista, Dela Dedes Amertaningtyas Dhita Morita Ikasari Diyah Dewanti, Beauty Suestining Ghiffari, Imam Kuncoro, Kristian Hadi Mamduh, Muhamad Fadly Ilal Maulida Aina Salsabila Retno Astuti Ria Dewi Andriani Rini Yulianingsih Siagian, Maruahal Hari Gautama Tri Widayanti, Vindya Vivi Kartika Putri Wenny Bekti Sunarharum Wiryawan, Dimas