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All Journal Jurnal Ilmu Peternakan Terapan Jurnal Teknologi Hasil Peternakan
AMALIA, DIAN NUR
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary

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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; Triyananto, 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).
Evaluating the Processing of Hides within a Green Industry Framework: Implications for Sustainable Livestock By-product Utilization Amalia, Dian Nur; Fauziah, Qori Nur; Rahmawati, Atiqa; Ajie, Baskoro; Robbika, Fadzkurisma
Jurnal Teknologi Hasil Peternakan Vol 7, No 1 (2026): Maret 2026
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v7i1.68739

Abstract

The leather industry is an important sector in utilizing livestock by-products, contributing to economic value addition and resource efficiency in animal production. However, conventional tanning processes remain a major environmental concern due to the excessive use of hazardous chemicals such as chromium and salt. This review aims to analyze cleaner tanning innovations that support sustainable livestock hide production and explore their potential integration into circular livestock systems. The study was conducted through an extensive literature review of national and international sources focusing on enzymatic tanning, vegetable tanning, and the application of circular bio-economy concepts. The findings indicate that the use of enzymes, plant extracts, and biopolymers can reduce the dependency on toxic chemicals, decrease wastewater load, and improve water and energy efficiency. Integrating these innovations within circular livestock systems enhances the utilization of livestock by-products, including waste conversion into biogas, organic fertilizer, and bio-based tanning materials. Therefore, the development of cleaner tanning technology based on livestock hides is a strategic approach toward establishing a green leather industry that supports sustainable livestock production.
Physical and chemical characteristics of tanned chicken feet skin from freshly slaughtered and dead on arrival chickens Amalia, Dian Nur; Laili Rachmawati; Udkhiyati, Mustafidah; Rosiati, Nur Mutia; Adetya, Nais Pinta; Anggriyani, Emiliana
Jurnal Ilmu Peternakan Terapan Vol 9 No 2 (2026): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipt.v9i2.6856

Abstract

Dead on arrival (DOA) animals, particularly poultry, refer to animals that die during the pre-slaughter phase and are generally considered waste, despite their potential as raw materials for leather production. However, scientific information regarding the quality of leather produced from DOA chicken feet skin remains limited. Therefore, this study aimed to evaluate the feasibility of utilizing DOA chicken feet skin by comparing its physical and chemical properties with those of fresh chicken feet skin after tanning. Chicken feet skin from both sources was processed through beamhouse operations, tanning, post-tanning, and finishing stages before quality evaluation. Physical properties analyzed included thickness, softness, shrinkage temperature, elasticity, tensile strength, tear strength, and seam strength, while chemical properties included pH, moisture content, and oil/fat content. Differences between treatments were analyzed using an independent samples t-test for parameters with sufficient replicates. The results showed that thickness, softness, and shrinkage temperature were not significantly different (P>0.05). Fresh and DOA leather showed comparable seam strength values of 602.52 N/cm and 600.23 N/cm, respectively. Chemical properties were also similar, with pH of 4, moisture contents of 15.16% and 13.82%, and oil/fat contents of 14.94% and 14.05%. Overall, DOA chicken feet skin showed comparable characteristics and potential for leather production.
Co-Authors Adetya, Nais Pinta Ajie, Baskoro ARSITA, TIARA AJENG Emiliana Anggriyani Fauziah, Qori Nur KAYIHURA, JOSEPH F KHALISANOVA, SABRINA ZULFA Laili Rachmawati Mustafidah Udkhiyati Rahmawati, Atiqa Robbika, Fadzkurisma Rosiati, Nur Mutia Rusman Rusman Triyananto, Endy