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Wida Nurnaningsih
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PENGARUH PENAMBAHAN TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) TERHADAP WARNA, RASA DAN KEKENYALAN BAKSO DAGING SAPI Fani Dwi Evadewi; Indri Handayani; Sari Tuswati; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 25 No. 2 (2023): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v25i2.13

Abstract

Penelitian ini berjudul ‘‘ PENGARUH PENAMBAHAN TEPUNG TALAS BENENG TERHADAP WARNA, RASA DAN KEKENYALAN BAKSO DAGING SAPI ’’. Perumusan masalah yang diajukan adalah : Bagaimanakah pengaruh penambahan tepung talas beneng terhadap warna, rasa, dan kekenyalan bakso daging sapi. Adapun tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung talas beneng terhadap warna, rasa, dan kekenyalan bakso daging sapi. Metode penelitian yang digunakan adalah eksperimental Rancangan Acak Lengkap (RAL) pola searah, dengan empat taraf perlakuan. Berdasarkan pembahasan pada penelitian, maka dapat disimpulkan bahwa (1) Perubahan warna bakso daging sapi yang diberi perlakuan penambahan tepung talas beneng dengan dosis tiga persen menghasilkan bakso yang lebih abu-abu daripada penambahan tepung talas beneng dengan dosis dua persen. (2) Perubahan rasa bakso daging sapi yang diberi perlakuan penambahan tepung talas beneng dengan dosis tiga persen menghasilkan bakso yang jauh lebih enak daripada penambahan tepung talas beneng dengan dosis dua persen. (3) Bakso daging sapi yang dengan penambahan tepung talas beneng dengan dosis nol, dua, tiga, dan lima persen menghasilkan kekenyalan bakso yang tidak berbeda nyata. Kata kunci : bakso daging sapi, kekenyalan, rasa, tepung talas beneng, warna.
PENGARUH KONSENTRASI LARUTAN DAUN JAMBU BIJI (Psidium guajava L) DAN LAMA PENYIMPANAN TERHADAP KUALITAS TELUR AYAM RAS Soegeng Herijanto; Eka Setiani; Citopartusi Tjahyani; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 25 No. 2 (2023): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v25i2.14

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi larutan daun jambu biji (Psidium guajava L) sebagai penyamak nabati terhadap bobot telur, haugh unit (HU) dan pH telur ayam ras, yang telah dilaksanakan pada tanggal 25 Maret – 21 April 2023 di laboratorium Fakultas Peternakan Universitas Wijayakusuma Purwokerto. Materi percobaan tediri dari 100 butir telur ayam ras segar dengan metode penelitian Rancangan Acak Lengkap (RAL) Faktorial 4 × 5 × 5, perlakuan yang diberikan terdiri dari empat faktor A dan lima faktor B dengan lima kali ulangan. Faktor A adalah konsentrasi larutan daun jambu biji dengan taraf percobaan A1 (perendaman telur di dalam 700 ml larutan daun jambu biji dengan konsentrasi akhir 63 gram/ 700ml = 0,09 gr/ml), A2 (perendaman telur di dalam 650 ml larutan daun jambu biji dengan konsentrasi akhir 78 gram/ 600 ml = 0,12 gr/ml), A3 (perendaman telur di dalam 550 ml larutan daun jambu biji dengan konsentrasi akhir 82 gram/ 550ml = 0,15 gr/ml), A4 (perendaman telur di dalam 500 ml larutan daun jambu biji dengan konsentrasi akhir 90 gram/ 500 ml = 0,18 gr/ml). Faktor B adalah lama waktu penyimpanan telur yang terdiri dari lima taraf perlakuan yaitu B1 (0 hari), B2 (7 Hari), B3 (14 hari), B4 (21 hari) dan B5 (28 hari). Parameter yang diukur adalah bobot telur, haugh unit (HU) dan pH telur ayam ras. Hasil penelitian membuktikan bahwa lama penyimpanan setelah perendaman telur ayam ras menggunakan larutan daun jambu biji berpengaruh sangat nyata (P<0,01) terhadap haugh unit dan pH telur. Kesimpulan dari penelitian ini adalah konsentrasi akhir larutan daun jambu biji (Psidium guajava L) 0,09 – 0,18 gr/ml dapat digunakan sebagai penyamak nabati alami karena dapat menahan kenaikan pH telur dan penurunan haugh unit selama penyimpanan 0 -28 hari. Kata Kunci : Telur ayam ras, larutan daun jambu biji (Psidium guajava L), Lama Penyimpanan, bobot telur , haugh unit dan pH telur.
PENGARUH PENAMBAHAN SUSU SKIM SEBAGAI BAHAN PENGIKAT TERHADAP RASA DAN AROMA NUGGET AYAM Faizin Marwanto; Supranoto; Fani Evadewi; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 26 No. 2 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i2.24

Abstract

The research entitled The Effect of Adding Skim Milk as a Binder on the Taste and Aroma of Chicken Nuggets was conducted at the Laboratory of the Animal Husbandry Faculty of Wijayakusuma University in Purwokerto on May 28, 2024. The materials used in this study included 4000 grams of broiler chicken meat (breast part), 800 grams of wheat flour, 35 grams of ground pepper, 1440 grams of skim milk, 35 grams of salt, 8 eggs, 400 grams of ice, 1000 grams of breadcrumbs for coating, and 1 liter of cooking oil. The research method used was experimental with a Completely Randomized Design (CRD) in a single factor pattern. This study consisted of 4 treatments and 25 replications, with treatments including P0 (nugget batter without the addition of skim milk), P1 (addition of 5% skim milk by weight of the batter), P2 (addition of 10% skim milk by weight of the batter), and P3 (addition of 15% skim milk by weight of the batter). The observed variables were organoleptic tests of taste and aroma conducted by 25 semi-trained panelists. The data were analyzed using variance analysis followed by the Least Significant Difference (LSD) test. The results showed that the taste of chicken nuggets with the addition of skim milk had a very significant effect (P<0.01), and the aroma of chicken nuggets with the addition of skim milk also had a very significant effect (P<0.01). In conclusion, the addition of skim milk in the processing of chicken nuggets can enhance the flavor of chicken nuggets and is well accepted by the panelists
PENGARUH PEMANFAATAN TEPUNG DAUN INDIGOFERA (Zollingeriana) TERHADAP PENAMPILAN PRODUKSI KELINCI NEW ZEALAND WHITE JANTAN Muhamad Syafi'i; Supranoto; Fani Evadewi; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 27 No. 1 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i1.36

Abstract

This study aims to evaluate the effect of Indigofera leaf flour (Zollingeriana) on the production performance of male New Zealand White (NZW) rabbits.Twenty male NZW rabbits aged ± 2 months were fed with 4 treatments: 0%, 10%, 20%, and 30% Indigofera leaf flour in the diet.The research results showed no significant differences (p > 0.05) in Daily Body Weight Gain (PBBH) and Dry Matter Intake (BK) among the groups.However, numerically, the addition of 20% Indigofera tends to increase Daily Body Weight Gain (PBBH) and Dry Matter Intake (BK).Indigofera up to 30% in the feed still maintains rabbit production performance.Further research is needed to optimize the use of Indigofera as an alternative feed for rabbits
Pengaruh Penambahab Sari Buah Lemon Terhadap Tekstur dan Warna Pada Yoghurt Susu Kambing Riki Aprianto; Supranoto Supranoto; Wida Nurnaningsih; Tri Sukmaningsih
MEDIA PETERNAKAN Vol. 27 No. 2 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i2.53

Abstract

The research titled "The Effect of Lemon Juice Addition on Texture and Color of Goat Milk Yogurt" was conducted at the Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto, on June 26-27, 2024. The materials used in this study included 1000 ml of goat milk, 50 ml of yogurt starter, and 63 ml of lemon juice. The research method used was experimental with a Completely Randomized Design (CRD) in a one-way pattern. This study consisted of 4 treatments and 25 replications, with the treatments including P0 (no lemon juice addition), P1 (1% lemon juice addition from the total yogurt mixture volume), P2 (2% lemon juice addition from the total yogurt mixture volume), and P3 (3% lemon juice addition from the total yogurt mixture volume). The variables observed were organoleptic tests for texture and color, conducted by 25 semi-trained panelists. The data were analyzed using variance analysis followed by the Least Significant Difference (LSD) test. The results showed that the addition of lemon juice had a very significant effect (P<0.01) on the texture and color of goat milk yogurt.
Peningkatan Potensi Pangan Fungsional Nugget Daging Kelinci Dengan Penambahan Rumput Laut Syadad Ali; Fani Evadewi; Supranoto Supranoto; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 27 No. 2 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i2.60

Abstract

The research titled The Effect of Lemon Juice Addition on Texture and Color of Goat Milk Yogurt, was conducted at the Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto, on June 26–27, 2024. This study aimed to determine the effect of varying levels of lemon juice on the texture and color of goat milk yogurt. Materials used included 1000 ml of goat milk, 50 ml of yogurt starter, and 63 ml of lemon juice. The method applied was an experimental approach using a Completely Randomized Design (CRD) with a one-way pattern. The study consisted of 4 treatments and 25 replications. The treatments were: P0 (no lemon juice), P1 (1% lemon juice of total yogurt volume), P2 (2%), and P3 (3%). Organoleptic tests on texture and color were conducted by 25 semi-trained panelists. Data were analyzed using variance analysis, followed by the Least Significant Difference (LSD) test. The results showed that lemon juice addition had a very significant effect (P<0.01) on both the texture and color of the yogurt. The increase in lemon juice concentration enhanced the visual appeal and altered the texture, indicating its potential role in improving yogurt quality
Co-Authors Citopartusi Tjahyani Eka Setiani Faizin Marwanto Fani Dwi Evadewi Fani Evadewi Indri Handayani Muhamad Syafi'i Riki Aprianto Sari Tuswati Soegeng Herijanto Supranoto Supranoto Supranoto Syadad Ali Tri Sukmaningsih