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Eka Wulandari
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Departemen Teknologi Hasil Peternakan Fakultas Peternakan, Universitas Padjadjaran Jl. Raya Bandung-Sumedang KM 21 Jatinangor, Kab. Sumedang 45363
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Jurnal Teknologi Hasil Peternakan
Published by Universitas Padjadjaran
ISSN : -     EISSN : 27224783     DOI : https://doi.org/10.24198/jthp.v2i2
Core Subject : Health, Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary
Jurnal Teknologi Hasil Peternakan is a journal that publishes research outcomes related to the aspects of material, processing technology, and quality of dairy, meat, egg, edible insect/worm products, edible and non-edible by-products, and livestock waste. Jurnal Teknologi Hasil Peternakan covers concepts, models, and implementation of research as an effort to improve technology in the downstream sector of livestock business. It is a reference for anyone needing to keep abreast of current findings in animal products and technology.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 2, No 1 (2021): Maret" : 5 Documents clear
Potensi Isolat Bakteri Proteolitik dari Proses Pembuatan Pupuk Organik sebagai Starter Pengolahan Limbah Peternakan Nadhira Yahdiyani; Akhmad Hidayatulloh; Lilih Siti Nurhayati
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.772 KB) | DOI: 10.24198/jthp.v2i1.31321

Abstract

Cattle farms produce waste in the form of feces and urine, the handling of this waste must be managed properly so that it can reduce the adverse effects. One way to use it is to process it into fertilizer. During the process of making microorganism fertilizer helps the process of degradation of complex compounds, one of which plays a role is proteo-lytic bacteria. The purpose of this study is to obtain proteo-lytic bacterial isolates that will be used as a starter in the manufacture of fertilizer. This research was conducted experimentally with research stages including isolation of proteolytic bacteria from the process of making fertilizer, measurement of proteolytic index and morphological cha-racterization of proteolytic bacteria microscopically and microscopically. From the results, 7 isolates of proteolytic bacteria with the largest proteolytic index were 1.51 of NS 3 isolates with the characteristics of small round colonies, flat edges, clear colors, flat surfaces and cell characteristics of bacilli and gram negative isolates.
Pengaruh Penggunaan Pektin Nabati dengan Persentase yang Berbeda terhadap Nilai pH dan Total Asam Tertitrasi Yogurt Susu Sapi Naofal Dhia Arkan; Triana Setyawardani; Triana Yuni Astuti
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.161 KB) | DOI: 10.24198/jthp.v2i1.28302

Abstract

The research aims to determine the addition of pectin to the production of yoghurt cow’s milk on the pH value and titrated total acid. The material used was 10 liters of cow's milk, 40 grams of pectin, skim milk, yoghurt starter, pH 4 buffer, pH 7 buffer, 1% pp indicator, 0.1 N NaOH solution and distilled water. Experimental research method with Completely Randomized Design (CRD), with 5 treatments, 4 replications, so that there are 20 units. The results of the addition of pectin had no significant effect (P>0,05) on pH value and titrated total acid. The results of the addition of pectin to the manufacture of yogurt have a pH value average of P0 4,69 ± 0,304; P1 4,60 ± 0,354; P2 4,51 ± 0,356; P3 4,41 ± 0,392; P4 4,31 ± 0,431, in the total titrated acid has an average of P0 0,920% ± 0,0867; P1 0,949% ± 0,0948; P2 0,983% ± 0,1132; P3 1,005% ± 0,1176; P4 1,028% ± 0,1178. The addition of pectin up to 0,8% does not chages value of pH and the titrated total acid to yoghurt cow’s milk.
Karakteristik Kimia Dodol Susu Substitusi Tepung Ketan dengan Tepung Ubi Jalar Trianing Tyas Kusuma Anggaeni; Andry Pratama
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.08 KB) | DOI: 10.24198/jthp.v2i1.32714

Abstract

Milk dodol is a dairy product with the main ingredients of milk, glutinous rice flour and coconut milk. Glutinous rice flour can substitute glutinous rice flour using other types of flour. The objectives of this study were to determine the substitution effect of glutinous rice flour with sweet potato flour, and the best ratio in producing of “milk dodol” due to the chemical characteristics. Data were analyzed by using Completely Randomized Design (CRD) with six treatments of substitution, P0 = 100% glutinous rice flour (as control), P1 = 20% sweet potato flour and 80% glutinous rice flour, P2 = 40% sweet potato flour and 60% glutinous rice flour, P3 = 60% sweet potato flour and 40% glutinous rice flour, P4 = 80% sweet potato flour and 20% glutinous rice flour, P5 = 100% sweet potato flour, which was 4 replication. The results showed that the use of sweet potato flour up to 100% still had water content and sugar content that met the quality requirements of dodol based on the Indonesian National Standard.
Kajian Umur Simpan Bakso Ayam pada Suhu Pendinginan yang Berbeda Sari Usih Natari; Bambang Kholiq Mutaqin
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.126 KB) | DOI: 10.24198/jthp.v2i1.33080

Abstract

The purpose of this research is to produce chicken meatball products with optimal low temperature and good characteristics. The research was conducted at the Nutrition and Sensory Assessment Laboratory, Department of Food Industry Technology, Padjadjaran University. The research method used is an experimental method with descriptive analysis. The research design used a completely rando-mized design (CRD) with 3 treatments and 6 replications. Treatment A = temperature -10OC, B = temperature 0OC, and C = temperature 10OC. The analysis used is the correlational test (causal relationship) and the hedonic test. The results showed a relationship between low temperature treatment and shelf life of chicken meatballs. Organoleptic obser-vations were the level of preference for taste, color, texture, and aroma. There is a relationship between low temperature treatment and shelf life of chicken meatballs. The shelf life of chicken meatballs at -10OC showed the highest value and was very significantly different from other treatments. This shows that the lower the storage temperature will be followed by the longer the shelf life of chicken meatballs.
Bobot Daging Dada dan Karkas Puyuh setelah Penyembelihan, Pembekuan, dan Thawing Syahrizal Nasution; Kusmayadi Suradi; Jajang Gumilar
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (450.612 KB) | DOI: 10.24198/jthp.v2i1.30760

Abstract

Weight is one of the important variables that need to be considered in producing carcass and meat. This study aimed to determine the weight of live quail, fresh carcass, frozen carcass, quail carcass and breast meat after thawing. The weighing was done before the slaughtering process, after becoming fresh carcass, after freezing, after thawing, and after separating the quail breast meat. Thawing loss and the total loss was measured to know the loss percentage of the weight of quail carcass. Weighing produces the weight of live quail is 248,50 ± 20,72 grams, fresh carcass weight after slaughtering is 167,50 ± 17,06 grams, frozen carcass weight after freezing is 163,85 ± 17,06 grams. Carcass weight after thawing sequentially at 6-8°C (24 hours), 24-26°C (6 hours), 22-23°C (2,5 hours), and 55°C (1 hour) amounting to 158,20 ± 19,87 grams, 165,60 ± 19,40 grams, 167,80 ± 12,40 grams, 157,20 ± 19,84 grams, and quail meat sequentially 50,20 ± 6,26 grams, 52,60 ± 6,31 grams, 53,20 ± 3,70 grams, 49,80 ± 6,22 grams. The weight percentage of carcass inversely proportional to thawing loss and total loss produced.  The results showed that carcass weight decreased after cutting, freezing, and thawing. The heaviest weight of quail meat and carcass and the lowest total loss of carcass were produced from thawing at a temperature of 22-23°C.

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