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Eka Wulandari
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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 14 Documents
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Search results for , issue "Vol 4, No 2 (2023): September" : 14 Documents clear
Pengaruh Lama Perendaman Daging Kambing Kombinasi Larutan Belimbing Wuluh (Averrhoa bilimbi L) dan Daun Pepaya (Carica papaya L) terhadap KualitasFisik dan Organoleptik Rahayu, Tri Puji; S, Sapbtia; Nugraheni, Martha Arum
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.47664

Abstract

Goat meat has a hard texture and strong aroma so that the level of public liking is low. Wuluh starfruit and papaya leaves have active substances that can maintain the physical and organoleptic qualities of goat meat. This experiment was designed to determine the effect of soaking time on the combination of wuluh starfruit and papaya leaves on the physical and organoleptic qualities of goat meat. The study was a Completely Randomized Design (CRD), with 4 treatments (a combination of 40% concentration of wuluh starfruit and papaya leaves solutions with immersion times of 0, 20, 40 and 60 minutes). Each treatment was repeated 5 times. The variables observed included physical quality and organoleptic tests. Data analyzed using the Normality test, normally data using analysis of variance (ANOVA) at a real level 5% and significant differences between treatments were analyzed using Duncan's test. Abnormal data will be analyzed with the Kruskal Walis test. The results showed that soaking time had a significant effect on pH, water holding capacity, cooking loss, color, texture and taste but had no effect on the flavor of goat meat. Soaking time of 60 minutes is effective in lowering the pH value by 39.6%, increasing the water holding capacity by 25%, reducing cooking losses by 29.5%, making the texture of the meat tender and no change in flavor from meat. Soaking for 20 minutes produces a red color and a non sour and non bitter taste
Pengaruh Penambahan Kelakai (Stenochlaena Palustris) Terhadap Sifat Fisikkokimia Bakso Daging Ayam Ras Dwijayanti, Ratumas Sherly; Astuti, Maria H.; Ma’rifah, Siti
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.47672

Abstract

ABSTRAKMeatballs are processed products from meat, which are consumed by Indonesian people. Common ingredients in meatball dough are flour, salt, water and other seasonings. Meatballs contain energy, protein, carbohydrates, fat, calcium, and iron. This research was conducted to determine the effect of the addition kelakai on the yield, cooking loss, water content, protein and fat content of purebred chicken meatballs. This research was conducted at the Laboratory of Animal Husbandry Study Program, University of Palangka Raya. This study used an experimental method with a completely randomized design (CRD), there were 4 treatments and 4 replications, namely P1 (Making Meatballs 100% chicken meat + 0% fish meatballs), P2 (Making Meatballs 97.5% chicken meat + 2.5% fish meatballs), P3 (Making Meatballs 95% chicken meat + 5% kelakai), P4 (Making meatballs 92.5% chicken meat + 7.5% kelakai). The variables observed in this study were yield content, cooking loss, water content, protein and fat content. The data were analyzed using a test of variance and if it had a significant effect followed by using Duncan's multiple range test. From the results of the analysis of variance, it was shown that the addition kelakai in chicken meatballs had a significant effect on the protein content of chicken meatballs with the addition of 7.5%, where the P4 value was 3.46% lower than the P1 value with a value of 8.62%. From the research it was concluded that the addition of 5% of the molasses was the best level with a protein content of 4.29%, a fat content of 2.72%, a moisture content of 33.27%, a cooking loss of 0.83% and a yield of 2.02%Kata kunci: Chicken meatballs, Cooking loss, Kelakai, Physicochemical properties, Yield content
Dinamika Populasi dan Identifikasi Bakteri pada Proses Dekomposisi Awal Campuran Lumpur Susu dan Jerami Padi dengan Perbedaan Nisbah C/N Kurniawan, Endang; Badruzzaman, Deden Zamzam; Marlina, Eulis Tanti
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.47920

Abstract

Milk sludge has the potential to be converted into compost with the addition of rice straw as a counterbalance in carbon and nitrogen content for a source of microorganism nutrition. Early decomposition is the highest phase of microorganism growth. Microorganisms that play a dominant role are bacteria. This study aims to determine the number, population dynamics, characteristics of bacteria in the initial decomposition process of a mixture of milk sludge and rice straw with differences in the ratio of C / N. The study was conducted for 7 days with experimental and descriptive methods with 3 treatments (P1 = C/N 25, P2 = C/N 27,5, and P3 = C/N 30) and random sampling by sampling. Data on the number of bacterial populations were analyzed using ANOVA while population dynamics and bacterial characteristics used descriptive methods. The number of bacterial populations of each treatment is not influenced by different C/N ratios and has a range of P1 ranging from 0,49 x 10 12 to 27,93 x 10 12 cfu/gram, P2 ranging from 0,39 x 10 12 to 19,32 x 10 12 cfu/gram, and P3 ranging from 0,95 x 10 12 to 10,55 x 10 12 cfu/gram. The population dynamics of bacteria are sigmoid and occur due to temperature fluctuations in the decomposition process. The macroscopic characteristics of each treatment have the same relative shape including filamentous, irregular, circular, rhizoid and white in color and differ on surface and edges. While the microscopic characteristics of bacteria are dominated by rod cell shapes and are gram-positive.
Kualitas Mikroba Produk Olahan Daging yang Dijual Secara Daring Dari UMKM di Kota Bandung Maulidina, Rizka; Marlina, Eulis Tanti; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.47313

Abstract

Culinary is one of the choices of business fields that are in great demand by Micro, Small and Medium Enterprises (MSMEs) entrepreneurs in starting their business. E-commerce can be used by MSME entrepreneurs to distribute products to consumers in the digital transformation phase. The study was conducted to examine the microbiological quality of processed meat products sold online from the city of Bandung and sent throughout Indonesia. The research method used is descriptive with a non-experimental quantitative approach to describe the results of total bacterial analysis using the Total Plate Count (TPC) method and total coliform analysis using the Most Probable Number MPN) method. The sampling technique uses purposive sampling on Shopee and Tokopedia online sales media based on regular delivery methods. Samples of processed meat products in the form of meatballs and nuggets. The research data were analyzed using descriptive statistics which are mean, standard deviation and coefficient of variation. The results showed an average total number of bacteria in processed meat products in the form of meatballs as much as 2.10 x 10 10 CFU g and nuggets as much as 4.29 x 10⁷ CFU/g. The total number of meatball coliforms is 43 to >1100 MPN/g while nuggets are 1100 to >1100 MPN/g. The results obtained from this study showed that the total bacteria and coliforms in processed meat products exceeded the threshold specified in SNI 7388:2009, which are 10 5 cfu/g for total bacteria and 10 MPN/g for total coliform
PENGARUH PENGGUNAAN EKSTRAK KULIT BIJI KAKAO SEBAGAI BAHAN PENGAWET ALAMI BAKSO SAPI PADA PENYIMPANAN SUHU RUANG Kayaputri, Indira Lanti; Y, Cahyana; T, Rialita; D, Kurniati; D. M, Sumanti; H.R, Arifin; S, Pratiwi; Gina, F
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.45869

Abstract

Meatball is a processed meat product that is easily damaged. Utilization of cocoa bean skin as a natural preservative is expected to increase the value of cocoa bean skin. The purpose of this study was to determine the exact concentration of the best cocoa bean extract as a natural preservative of cow meatballs at room temperature storage. The research method used is correlation regression method with 4 treatments and 2 replications. The treatment consisted of addition of cocoa bean extract with concentration 0%, 30%, 37,5%, and 45%. There was a correlation between the length of storage with the result of the cow meatballs observation which showed that the addition of cocoa bean extract with 30% concentration had the best characteristic, because at 24 hours total microbial 2,4 × 104 cfu / g, the amount of S. aureus bacteria equal to 1.0 × 102 cfu / g, and the number of E. coli bacteria of 9,0 × 101 cfu / g. The above components show the results of the analysis is still within the limits of SNI No. 01-3818-2014.
Pengaruh Level Voltase Electrical Waterbath Stunning Terhadap Sifat Fisik Daging Ayam Broiler Prastyawan, Fiky Andy; Suryanto, Edi; Erwanto, Yuny
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.48793

Abstract

Stunning is a way to comply with animal welfare standards. Stunning method is effective if the poultry temporarily loses consciousness and does not die. This study aims to determine the effect of the electrical waterbath stunning method with different voltages on the physical properties (pH, Water Holding Capacity, Cooking Loss and Tenderness) of broiler chicken meat. This research was conducted experimentally based on a completely randomized design (CRD) with unidirectional patterns with 3 different voltages, namely P0 (0V), P1 (40V), P2 (50V) and P3 (60V) with frequency 50 Hz currents of 0.5 A and soaking time for 5 second. with 3 repetitions. The data obtained was analyzed by Analysis of Variance (ANOVA) and if there was a significant difference, Duncan's further test was carried out. The results showed that the use of different voltages in the electrical waterbath stunning had no effect (P>0.05) on the physical properties of broiler meat. In this study, the average meat pH was in the range of 5.88-5.98, water holding capacity in the range of 25.39-25.50%, cooking losses in the range of 25.29-25.51% and tenderness in the range of 2.32-2.44 kg. /cm2 . In conclusion the stunning voltages levels did not affect the physical quality of broiler meat
PENGARUH IMBANGAN SUSU UHT DAN JUS KURMA TERHADAP JUMLAH BAKTERI, TOTAL YEAST DAN AKTIVITAS ANTIOKSIDAN PADA PRODUK SUSU KURMA Rizkika, Meisha Ayudia Rahma; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.46412

Abstract

Ultra High Temperature (UHT) milk or packaged milk is milk that is processed through heating that exceeds the pasteurization process, which refers to a certain combination of time and temperature to obtain a sterile commercial product. The addition of date juice to date milk products will cause changes both physically, chemically, and microbiologically. This study aims to determine the best concentration of date palm juice on date milk products with the lowest number of bacteria and total yeast and the highest antioxidant activity. This research was conducted in January 2023 at the Laboratory of Animal Product Processing Technology, Padjadjaran University, Sumedang. The study was conducted experimentally with a completely randomized design (CRD) using 3 treatments and 6 replications with the percentage of date juices consisting of P1 (10%), P2 (20%) and P3 (30%). The research data were analyzed using analysis of variance and Duncan's multiple range test for the parameters of the number of bacteria, total yeast and antioxidant activity. The results showed that the addition of 30% date palm juice had the best effect on the number of bacteria and total yeast, and antioxidant activity. The best addition of date palm juice is at a concentration of 10% with total bacteria 4,54× 10 4 total yeast 3,25× 10 5 dan antioxidant activity 242,63 ppm.
Skrining Bakteri Asam Laktat Dan Khamir Potensial Proteolitik Ekstraseluler Dan Milk Clotting Activity Dari Ekstrak Dan Fresh Cheese Nanas (Ananas comosus (L.) Merr.) Putri, Agni Annisa; Rustama, Mia Miranti; Putranto, Wendry Setiyadi
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.49924

Abstract

Fresh cheese is a dairy product produced from the coagulation process of milk using the rennin enzyme which does not require a ripening process. Extracellular proteolytic enzymes for cheese production can be produced from pineapple (Ananas comosus L. Merr) and microbes, such as Lactic Acid Bacteria (LAB) and yeast. This study aims to obtain Lactic Acid Bacteria (LAB) and yeast which have the potential for extracellular protease and Milk Clotting Activity (MCA) from fresh cheese and pinapple extract. The results showed that the total LAB from fresh cheese using pineapple was 5.6 x 10 5 CFU/g, from pineapple extract was 4.6 x10 5 CFU/ml, and from pasteurized milk was 1.9 x 10 4 CFU/ml. The total yeast from fresh cheese using pineapple was 5.1 x 10 4 CFU/g, from pineapple extract was 4.2 x 10 4 CFU/m and pasteurized milk was 4.0 x 10 3 CFU/ml. In this study found 8 LAB isolates from pineapple extract and fresh cheese had proteolytic activity with a proteolytic index value between 0.17 to 2.14 and had MCA abilities of 24 to 233 SU/ml. 5 yeast isolates from pineapple extract and fresh cheese that had proteolytic activity with a proteolytic index value between 1.14 to 2.14 and had MCA abilities of 1.7 to 2.1 SU/ml. LN-3 and YN-4 were the best isolates because they had a low proteolytic value with a high MCA value. BAL isolates from fresh cheese using pineapple belong to the genus Leuconostoc and Lactobacillus. Yeast isolates from fresh cheese using pineapple and Yeast from pineapple extract is belong to the genus Pichia. This study indicates that LAB and Yeast isolated from fresh cheese and pineapple extract cheese have extracellular proteolytic potential and Milk Clotting Activity (MCA).
PERAN MAGGOT SEBAGAI DETRITIVOR DALAM PENGOLAHAN LIMBAH TERNAK UNGGAS Setiawan, Fauzi; Harlia, Ellin; Hidayati, Yuli Astuti
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.50819

Abstract

Processing of poultry livestock waste is carried out by composting, using microorganisms and maggot as decomposers and detritivores. The aim of the study was to determine the effect of using maggot as a detritivor in the bioconversion process of various poultry wastes on C/N ratio, pH value, temperature, media shrinkage water content, and maggot biomass. The research used a Completely Randomized Design (CRD) with three treatments, P1 = broiler chicken feces, P2 = laying hen feces and P3 = quail feces and repeated 6 times. The data obtained were analyzed using variance and to see differences between treatments, the Duncan test was carried out.The results showed a decrease in the C/N ratio after the initial decomposition respectively P1 = 25.68%; P2 = 21.13%; P3 = 11.83%. Conditions of pH (4.5 – 6) and temperature of 24 – 34°C during 21 days of decomposition, in all treatments did not show significant differences, and formed the same pattern, the water content of the media after 21 days of decomposition reached 19.05 - 25, 72%. Media shrinkage and maggot biomass in various treatments showed significant differences, P3 = quail feces produced the highest shrinkage (55.1%) and the highest maggot biomass was produced in P1 = broiler chicken feces (1.620 g)
Pengaruh Konsentrasi Polietilen glikol terhadap Warna, Transmisi Cahaya dan Transparansi Film Edibble Film dari Gelatin Usus Ayam Garnesah, Asih; Wulandari, Eka; Gumilar, Jajang
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.48289

Abstract

Edible film is a packaging made of biodegradable materials from gelatinized chicken intestinal protein. Gelatin is a protein macro molecule that has hydrocolloid properties, can form a thin elastic layer, form a transparent and strong film. Plasticizers are needed in making edible films so that they become more elastic and not easily brittle. Plasticizers such as polyethylene glycol (PEG) are usually added to edible films. The purpose of this research was to determine how the color, light transmission, and transparency of edible film made from broiler intestinal gelatin were affected by various concentrations of polyethylene glycol. The method used was experimental using a completely randomized design (CRD) with 5 treatments of PEG concentration (P1=10%, P2=20%, P3=30%, P4=40%, P5=50%). Each treatment was repeated as many as 4 replicates, with observed parameters of color, light transmission and film transparency. The results showed that the PEG treatment had a significant effect (P<0.05) with the best concentration of 30% which resulted in color L* 30.10, a* 29.69, b* 0.70, light transmission 200- 800nm 0.61 to 44.66 and film transparency 2.39 with a film thickness of 0.18mm

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