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All Journal JMM (Jurnal Masyarakat Mandiri) Jurnal Ilmu Peternakan Terapan Jurnal Teknologi Hasil Peternakan Berkala Penelitian Teknologi Kulit, Sepatu, dan Produk Kulit
AMALIA, DIAN NUR
Program Studi Teknologi Pengolahan Kulit, Politeknik ATK Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary Other

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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.
TRAINING IN CHICKEN FEET LEATHER TANNING FOR PRODUCING VALUE-ADDED EXOTIC LEATHER FROM POULTRY WASTE Laili Rachmawati; Dian Nur Amalia; Nais Pinta Adetya; Fadzkurisma Robbika; Emiliana Anggriyani; Swatika Juhana; Mustafidah Udkhiyati; Heru Budi Susanto; RLMS Ari Wibowo; Atiqa Rahmawati
JMM (Jurnal Masyarakat Mandiri) Vol 10, No 3 (2026): Juni
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v10i3.38873

Abstract

Abstrak: Nilai ekonomis limbah kulit kaki ayam memiliki potensi untuk ditingkatkan karena kulit yang telah melalui proses penyamakan dan finishing akan memiliki penampilan yang lebih menarik serta dapat dimanfaatkan sebagai bahan baku produk kulit, seperti tas, sepatu, dan dompet. Pelatihan ini bertujuan untuk mengoptimalkan pemanfaatan kulit ceker ayam sebagai bahan alternatif bagi industri penyamakan kulit sekaligus meningkatkan nilai tambah limbah peternakan melalui penerapan teknologi tepat guna. Metode yang digunakan dalam kegiatan ini adalah penyuluhan partisipatif berbasis praktik, yang melibatkan peserta secara aktif dalam seluruh rangkaian kegiatan, mulai dari penyampaian materi, demonstrasi proses finishing, praktik langsung, diskusi, hingga evaluasi hasil. Pelatihan diikuti oleh 10 peserta yang berasal dari kalangan peternak, pelaku industri kulit, alumni, dan masyarakat sekitar. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan dan keterampilan peserta dalam proses finishing kulit kaki ayam. Hal ini ditunjukkan oleh kenaikan nilai rata-rata pre-test dan post-test dari 75 menjadi 85 serta hasil evaluasi penyelenggaraan yang berada pada kategori sangat baik. Peserta juga mampu menghasilkan kulit kaki ayam dengan tampilan mengkilap dan layak untuk tahap produksi, serta memahami potensi pemanfaatannya sebagai bahan baku bernilai ekonomi. Secara keseluruhan, program pelatihan ini efektif dalam meningkatkan kompetensi peserta dan berpotensi dikembangkan sebagai model pelatihan berkelanjutan berbasis teknologi tepat guna.Abstract: The economic value of chicken feet skin waste has the potential to be increased, as tanned and finished leather exhibits attractive appearance and is therefore ready to be utilized as raw material for leather products such as bags, shoes, and wallets. This training aimed to optimize the utilization of chicken feet skin as an alternative raw material for the leather tanning industry while increasing the added value of livestock waste through appropriate technology. The training employed a participatory, practice- hands-on training, actively involving participants in all stages, including material delivery, finishing processes, discussions, and evaluation. The program was attended by 10 participants consisting of livestock farmers, leather industry practitioners, alumni, and local community. The results demonstrated an improvement in participants’ knowledge and skills in the finishing process of chicken feet leather, as indicated by an increase in the average scores from 75(pre-test) to 85(post-test), along with positive evaluation results. Participants successfully produce leather with a glossy appearance suitable for the production stage and gained an understanding of its economic potential. Overall, the program proved effective in enhancing participants’ competencies and shows strong potential to be further developed as a sustainable training model based on appropriate technology.
IDENTIFICATION OF HALAL CRITICAL CONTROL POINTS IN THE LEATHER TANNING PROCESS FOR HALAL LEATHER MATERIAL PRODUCTION Dian Nur Amalia; Swatika Juhana
Berkala Penelitian Teknologi Kulit, Sepatu, dan Produk Kulit Vol. 25 No. 1 (2026): Berkala Penelitian Kulit, Sepatu, dan Produk Kulit
Publisher : Politek ATK Yogyakarta Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58533/3k5zpy95

Abstract

The expansion of the halal concept beyond the food and beverage sector has increased attention toward halal compliance in non-edible industries, including leather manufacturing. Leather processing involves multiple stages, namely beamhouse operations, tanning, post-tanning, and finishing, all of which must comply with the Halal Product Assurance System (SJPH). Within this framework, halal assurance encompasses not only the final product but also raw materials, processing aids, production facilities, storage, distribution, and documentation systems. This study aims to systematically identify halal critical control points throughout the leather tanning process based on the SJPH framework. A qualitative approach was employed through field observations at the Leather Processing Technology Department of Politeknik ATK Yogyakarta and an extensive literature review. The results indicate that critical halal risks primarily arise from the origin and death status of animals at the raw material stage, the use of chemical auxiliaries during beamhouse to finishing processes, and the potential for cross-contamination within production facilities and waste management systems. High-risk inputs include enzymes, surfactants, retanning agents, fatliquors, and finishing materials potentially derived from non-halal sources. These findings underscore the necessity of an integrated, documented, and consistently implemented SJPH to ensure halal integrity across the leather production chain.
Application of Pineapple Waste-Derived Bromelain in the Bating Process: Effects on the Physicochemical Properties of Rabbit Leather Susanto, Heru Budi; Juhana, Swatika; Amalia, Dian Nur
Jurnal Teknologi Hasil Peternakan Vol 7, No 2 (2026): September 2026
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v7i2.70586

Abstract

This study aimed to evaluate the effectiveness of pineapple waste extract as a natural bating agent in the tanning process and its impact on the physicochemical properties of rabbit leather. Pineapple waste, containing the proteolytic enzyme bromelain, was applied at different concentrations (0.50%, 0.75%, 1.00%, 1.25%, and 1.50%) and compared with a commercial bating agent. The evaluation included physical properties (tensile strength, seam strength, and elongation) and chemical properties (moisture content and protein content). The results showed that increasing extract concentration led to a decrease in tensile strength but an increase in elongation, indicating changes in collagen fiber structure due to enzymatic activity. The highest tensile strength was observed at 0.50% extract (165.58 MPa), meeting the standard requirement, although the leather exhibited lower flexibility. All treatments met the seam strength standard, with pineapple extract treatments showing better performance than the commercial agent. Moisture content remained constant across treatments, indicating no significant effect of the bating process. Conversely, protein content decreased with increasing extract concentration, confirming the effectiveness of bromelain in degrading non-collagenous proteins. However, excessive protein reduction at higher concentrations (1.25%–1.50%) indicated over-bating, which negatively affected mechanical properties. Overall, the use of pineapple waste extract at concentrations of 0.75% and 1.00% provided the best balance between protein removal and preservation of collagen structure, resulting in optimal physicochemical properties of rabbit leather. Therefore, pineapple waste extract has strong potential as an eco-friendly alternative to conventional bating agents in leather processing.
Co-Authors Adetya, Nais Pinta Ajie, Baskoro ARSITA, TIARA AJENG Atiqa Rahmawati Emiliana Anggriyani Emiliana Anggriyani Fadzkurisma Robbika Fauziah, Qori Nur Heru Budi Susanto Heru Budi Susanto, Heru Budi Juhana, Swatika KAYIHURA, JOSEPH F KHALISANOVA, SABRINA ZULFA Laili Rachmawati Laili Rachmawati Mustafidah Udkhiyati Mustafidah Udkhiyati Nais Pinta Adetya Rahmawati, Atiqa RLMS Ari Wibowo Robbika, Fadzkurisma Rosiati, Nur Mutia Rusman Rusman Swatika Juhana Swatika Juhana Triyananto, Endy