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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 14 Documents
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Search results for , issue "Vol 4, No 2 (2023): September" : 14 Documents clear
Evaluasi Sifat Fisik, Kimia dan Mikrobiologi pada Susu Sapi Segar yang Didapat dari Beberapa Kelompok Ternak di KSU Mitra Jaya Mandiri Ciwidey, Kabupaten Bandung Septiani, Silvia; Christi, Rd. Febrianto; Pratama, Andry
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.v4i2.52413

Abstract

Milk constituent components and milking hygiene affect the quality of fresh cow's milk. This study aims to determine the physical, chemical and microbiological properties of fresh cow's milk obtained from KSU Mitra Jaya Mandiri covering Ciwidey District, Pasirjambu District and Rancabali District, Bandung Regency, West Java. To determine the quality of fresh milk, it must go through tests such as alcohol tests, specific gravity, protein content, fat content, non-fat dry matter content, pH value and Total Plate Count in fresh cow's milk. The milk sample used in this study was cow's milk in the 2nd and 3rd lactation periods with a total sample of 26 for each lactation, 13 samples of fresh cow's milk. The research method used is a quantitative descriptive analysis by calculating the average, minimum, and maximum values, standard deviation, and coefficient of variation. The results showed that the average specific gravity was 1,029, the average protein content was 3,33%, the average fat content was 3,24%, the average BKTL was 9,15%, the average pH was 6,67, the average Total Plate Count was 18,4x105   CFU/mL, so Fresh cow's milk obtained from KSU Mitra Jaya Mandiri meets the criteria of the Indonesian National Standard (2011).
Pengaruh Konsentrasi Kombinasi Lactococcus Lactis Dengan Saccharomyces Cerevisiae Dan Lama Waktu Fermentasi Terhadap Kadar Karbohidrat Dan Kadar Abu Tepung Telur Itik Kartika, Intan; Pratama, Andry; 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.v4i2.49728

Abstract

Duck egg flour is one of the products processed from whole eggs through the drying process. The process of making egg flour can affect the quality of the flour produced. One way to maintain the quality of egg flour is by fermenting it before drying. The purpose of egg fermentation using Lactococcus lactis and Saccharomyces cerevisiae is to avoid browning caused by Maillard reactions and improve the quality of duck egg flour. This study aims to determine the effect of the concentration level of L. lactis and fermentation time on the carbohydrate content and ash content of duck egg flour. The research was conducted experimentally using a Complete Randomized Design Nested Pattern with fermentation times of 12 and 24 hours within L. lactis concentrations of 4%, 6%, and 8% with 24 replications. The research data obtained was analyzed using Analysis of Variance. The results showed that duck egg flour fermented in a 6% (b/v) L. lactis concentration for 12 hours produced 0.065% carbohydrate content and 4.52% ash content
Skrining Bakteri Asam Laktat Dan Khamir Potensial Proteolitik Ekstraseluler Dan Milk Clotting Activity Dari Getah Dan Fresh Cheese Pepaya (Carica papaya L.) Aliifah, Felicia; 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.v4i2.49944

Abstract

Fresh cheese is a type of cheese without a fermentation process which is formed due to the milk coagulation process using the enzyme rennin. The use of rennin can be replaced using protease enzymes produced from papaya fruit sap and microorganisms. Protease enzymes from microorganisms are more profitable because they are easy to produce and gow faster. This research was carried out by making fresh cheese using papaya sap coagulum and then isolating lactic acid bacteria and yeast which have proteolytic activity and milk clotting activity. This research method is exploratory descriptive. The results showed that the total amount of LAB from fresh cheese and papaya latex was 2.4x10 6CFU/g and 1.1x10 7CFU/ml respectively, and the total amount of yeast was 1.5x10 3CFU/g and 2.4x10 6CFU/ml. Candidate LAB isolates were found to have proteolytic activity with the highest to lowest Proteolytic Index values with isolate codes G4, G3, G5, and G1 of 1.7; 1.3; 1.08 and G1 was negative or < 0. Y1 yeast isolate had an IP of 1.36 and Y4 isolate was negative or < 0. The MCA values for isolates G4, G3, G5 and G1 were 267.2 SU/ml, 250.95 SU/ml, respectively. 156.8 SU/ml and 138.1 SU/ml and both yeast isolates could not coagulate milk. The four bacterial isolates found in this study did not belong to the LAB goup. Isolates G3 and G4 have characteristics that are almost similar to the genus Bacillus, while the two yeast isolates belong to the genus Pichia and Debaryomyces. So in this study no potential isolates were found to come from lactic acid bacteria or yeast.
Pengaruh Konsentrasi Sorbitol terhadap Warna, Transmisi Cahaya, dan Transparansi Film Edible Film dari Gelatin Usus Ayam Damayanti, Nofita; 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.v4i2.48288

Abstract

Edible film have known as an innovative eco-friendly packaging materials because can reduce plastic wastes. One of primary components to form edible film are gelatine which hydrocolloids and contain gel-forming agents. This study used gelatine from intestines of chicken with sorbitol as plasticizer to increase film plasticity properties. Edible film are applied to surface a food should have to good quality and visual appearance. Therefore, this study aims to determine the effect of sorbitol on colour, light transmission, and transparency edible film of gelatine from chicken intestines. The method of this study carried out by experimental using a completely randomized design (CRD) anova and duncan’s test with 5 concentration treatments are, 10%, 20%, 30%, 40%, and 50%, each treatment have 4 times repetition. Statistical analysis result obtained that sorbitol concentration treatments significantly effected (P<0.05) the variables have tested. The best edible film are film contains 30% concentration of sorbitol with colour value L* 26.32, a* 33.32, and b* 0.36 (light, redness, and yelowish), light transmission value are 0.43—27.39 (200—800 nm), and transparency value 4.09.

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