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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 12 Documents
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Search results for , issue "Vol 5, No 1 (2024): Maret" : 12 Documents clear
KUALITAS FISIK DAN ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI Irfan, Muhammad; Mukhlisah, Andi Nurul; Agustina, Agustina; Syah, Setiawan Putra
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.49593

Abstract

Es krim kaya akan kalsium dan protein. Kesadaran masyarakat tentang kesehatan semakin meningkat sehingga mengakibatkan pemanfaatan pangan selain sebagai untuk memenuhi kebutuhan juga harus memiliki fungsi bagi kesehatan atau yang biasa disebut pangan fungsional. Hal tersebut yang mendasari pengembangan es krim menjadi produk pangan yang mempunyai nilai lebih. Oleh karenanya saat ini mulai dikembangkan produk es krim yang menggunakan pewarna alami dengan penambahan kayu secang. Tujuan dilakukan penelitian ini adalah untuk mengetahui kualitas es krim dengan penambahan kayu secang sebagai pewarna alami. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) perlakuan yang memberi pengaruh nyata (P
Karakterisasi Bakteri Asam Laktat dan Total Asam Organik Ekoenzim Asal Filtrat Feses Sapi Potong dan Jerami Padi Pada Lama Fermentasi yang Berbeda Sari, Aisa Hafidah; Marlina, Eulis Tanti; Hidayati, Yuli Astuti
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.54289

Abstract

The objective of the research is to identify the effect of fermentation time on ecoenzymes from a mixture of beef cattle feces and rice straw on amount of lactic acid bacteria and total organic acids. The filtrate was from a mixture of beef cattle feces and rice straw with a C/N of 30 and decomposed for 7 days. The filtrate is mixed with molasses and water, fermented by facultative anaerobes. The research method used a Completely Randomized Design (CRD) with 4 treatments fermentation duration, P1=7 days, P2=14 days, P3=21 days, P4=28 days, with 5 repetitions. The parameters measured are amount of lactic acid bacteria, total organic acids, and macroscopic and microscopic characterization of lactic acid bacteria. Data were analyzed using the Analysis of Variance (ANOVA) method with Tukey's advanced test. The number of lactic acid bacteria and total organic acids with the highest value was obtained at a fermentation time of 7 days. Macroscopic characterization of lactic acid bacteria is white and cream in color, round shape, convex elevation, smooth edges and shiny surface, with microscopic characteristics is gram-positive bacteria with a bacil shape.
Sifat Fisikokimia Dan Organoleptik Dendeng Daging Kerbau Dengan Persentase Penggunaan Enzim Papain Yang Berbeda Fitri, Cut aida; ., Dzarnisa; Abubakar, Amhar; Afiq, Fauzan; Salami, Hidayatus
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.53651

Abstract

Buffalo meat is tough because buffalo are usually slaughtered when they are old. Apart from that, the high water and protein content in buffalo meat causes the meat to be easily damaged, which can reduce the quality. To prevent or inhibit a decline in quality, preservation is necessary to produce diversified products. This research aims to determine the effect of using the papain enzyme with different percentages on the water content, cooking loss and organoleptic values of buffalo meat jerky. This research was carried out from November 24 to December 24 2023 at the Meat Processing Science and Technology Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, and at the Food and Agricultural Products Analysis Laboratory, Agricultural Products Technology Study Program, Syiah Kuala University, Darussalam, Banda Aceh. This research used a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications, with the addition of the papain enzyme, namely (0%, 5%, 10% and 15%). The parameters observed were water content, cooking loss, and organoleptics. (taste, aroma, color, texture and tenderness). The final research results showed that the use of the papain enzyme had a significant effect (P<0.05) on the water content of buffalo meat jerky and tended to increase from P0 to P3. The results of statistical analysis using the papain enzyme had no significant effect (P>0.05) on the cooking loss value The Kruskal Wallis test results also showed that the use of the papain enzyme at different percentages had a significant effect (P<0.05) on taste, but the use of the papain enzyme at different percentages had no effect (P>0.05) on color, aroma, texture. , and tenderness.. The use of 10% papain enzyme (P2) produced meat with the best organoleptic value, water content, and cooking loss.
Uji Organoleptik Susu Kambing Pasteurisasi dengan Penambahan Ekstrak Daun Ubi Jalar Ungu Fauzi, Muhamad; Sihite, Mikael; Farida, Farida
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.45880

Abstract

Goat milk have disadvantage of short shelf life and prengus smell. The short shelf life can be handled by pasteurization and the smell of prengus can be reduced by adding ingredients that contain antioxidants, one of which is purple sweet potato leaves. The aim of this study was to examine the organoleptic quality of pasteurized goat milk with the addition of purple sweet potato leaf extract. The experimental design used was a completely randomized design with four different concentrations of purple sweet potato leaf extract (0%, 2%, 4%, and 6%) with five replications. Variables observed were color, smell, langu (unpleasant) taste, prengus taste, texture, and preferences. Data were analyzed using analysis of variance (ANOVA) at the 5% level. Significantly different data were further tested using Duncan's Multiple Range Test (DMRT). Results showed that the addition of purple sweet potato leaf extract at a concentration of 2-6% had an effect (P<0.05) on color, smell, langu (unpleasant) taste, texture, and preferences but had no effect on the prengus taste. The most purplish color is obtained at a concentration of 6%. The least prengus smell is obtained at a concentration of 4%. The lowest langu (unpleasant) taste, the most characteristic texture of milk, and the highest preference is obtained at a concentration of 0%.
Pengaruh Penambahan Jenis Tepung Yang Berbeda Pada Burger Sapi Terhadap Sifat Fisik, Kimia Dan Organoleptik Suryaningsih, Lilis; Gumilar, Jajang; Putranto, Wendry Setiyadi; Pratama, Andry; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.54000

Abstract

Beef Buger is processed chopped meat made in a flat round shape, cooked by steaming. In the process, making beef burgers uses filler and seasonings to add flavor. Using different types of flour as filler can affect the beef burger produced. This research aims to compare different types of flour in beef burgers regarding their physical, chemical and organoleptic properties. This research was carried out using an experimental method using a Completely Randomized Design (CRD) consisting of 3 treatments consisting of T1 = Mocaf Flour, T2 = Tapioca Flour and T3 = Cornstarch with 6 replications, so that 18 experimental units were obtained. The data was processed using test of variance and Duncan's advanced test, while the organoleptic test data was processed using the Kruskal-Wallis and Mann-Whitney advanced tests. The results showed that the use of 10% different types of flour in beef burgers showed significantly different results in all treatments (P<0.05) except for tenderness, and the organoleptic assessment using the best flour as a filler for beef burgers was mocaf flour.
Skrining Bakteri Asam Laktat dan Khamir Potensial Proteolitik Ekstraseluler dan Milk Clotting Activity Dari Ekstrak Dan Fresh Cheese Stroberi (Fragaria x ananassa Duch.) Putri, Cindy Meylia; Rustama, Mia Miranti; Putranto, Wendry Setiyadi
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.49925

Abstract

Fresh cheese is one of the popular cheeses, it can be eaten directly and is made without going through ripening with coagulation by rennet. Strawberries (Fragaria x ananassa) are known to have proteolytic enzymes and endophytic microbes. Fresh cheese produced with coagulant extract of strawberry fruit isolated the presence of LAB and yeast which have proteolytic and MCA activity. This research method is descriptive exploratory. The fresh strawberry cheese produced in this study was whitish red in color and had a fine texture. The total LAB of extract, fresh strawberry cheese, and pasteurized milk were respectively 1.9 x 104 CFU/mL and 1.8 x 104 CFU/g, 1.5 x 104 CFU/mL, while for yeast it was 5.2 x 105 CFU/mL and 6.4 x 104 CFU/g, 5.0 x 103 CFU/mL. In this study, 3 LAB isolates and 2 yeast isolates were found from strawberry extract and fresh cheese. BAL and yeast from isolates ES3, FS4, FS5, YFC1, and YES2 had proteolytic indices of 0.375, 0.125, 0.25, 1.625, and 1.25, respectively. The MCA value for each isolate was 203.44; 212.53; 205.13; 3.7; and 1.73 SU/mL. The BAL obtained was suspected to be from the genus Lactobacillus and yeast isolates suspected to be of the genus Saccharomyces and Debaryomyces.  In this study, BAL and yeast were found to have extracellular proteolytic potential and MCA.
Kajian Pengolahan Limbah Ternak Sapi Potong di Kecamatan Cipatujah Kabupaten Tasikmalaya Al Faruqi, Ishbar Matin; Badruzzaman, Deden Zamzam; Hidayati, Yuli Astuti
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.50824

Abstract

Processing of waste from beef cattle business is an effort to reduce environmental pollution. Good waste treatment will produce good quality compost. The purpose of this study was to determine the waste treatment process and compost quality including shrinkage (20-60%), odor (no smell), color (dark brown/black), and texture (crumbs). This study uses a survey method. Data collection was carried out by interviews, observations, and organoleptic tests in Cipatujah District on the Harapan 3, Sadar Bakti 3, Sejahtera, Mulyasari livestock groups. The informants were selected using purposive sampling and data were processed through editing and tabulation. The research results show that waste processing in all livestock groups uses the heap and indore methods. The temperature in the composting process includes the mesophilic phase ranges of 27-32°C, thermophilic phase ranges of 37-45°C, decreasing temperature ranges of 26-31°C and cooling and maturation the compost ranges of 20-25°C. Compost quality in Hope Group 3: Shrinkage (50%), Odor (odorless), Color (blackish brown), Texture (crumbs); in the Sadar Bakti Group: Shrinkage (28.7%), Odor (odorless), Color (black), Texture (crumbs); in the Prosperous Group: Shrinkage (50%), Odor (odorless), Color (black), Texture (crumbs); in the Mulyasari Group: Shrinkage (60%), Odor (odorless), Color (black), Texture (slightly sticky).
Mapping The Quality of pH, Lactic Acid, Total Plate Count, and The Residu of Tetracycline Antibiotic in Chicken Slaughterhouses, Chicken Meat in Jemberdistrict, East Java, Indonesia risxi, Galuh; Kalsum, Umi; Ali, Usman
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.53048

Abstract

The purpose of this study was to determine the quality mapping of pH, lactic acid, total plate count and tetracycline antibiotics in broiler meat found in the Patrang districts' a CRD, or completely random design and a descriptive analytic case study methodology were both used in this investigation with 9 experimental units and 3 replications. Sampling of broiler meat was taken from at 01.00 WIB. The locations used were 3 out of 6 Traditional. Each sample was taken from each 3 times, so that the sample size used in the 3 was 9 experimental units. Parameters observed were TPC, antibiotic residues, pH value and lactic acid levels ANOVA was used to statistically evaluate the data, and then the SPSS program was used to perform the BNT test. The results demonstrated a substantial effect on the parameters of lactic acid, pH and microbiology. Tests at 3 traditional of antibiotic residues showed no residue of tetracycline antibiotics. The conclusion of this study shows that the quality mapping of pH, lactic acid, TPC and tetracycline antibiotics in in the Patrang area, Jember City still meets the findings demonstrated a substantial.
Pengaruh Lama Fermentasi Ekoenzim Asal Campuran Feses Sapi Potong Dan Jerami Padi Terhadap Total Bakteri, Kadar Alkohol dan pH Arwadani, Iswari; Marlina, Eulis Tanti; Hidayati, Yuli Astuti
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.53865

Abstract

The increase in waste volume from the livestock and agriculture sectors requires effective management strategies, including the utilization of eco-enzyme production. Eco-enzymes are versatile liquids made from organic waste, sugar, and water. Generally, eco-enzymes are produced from fruit and vegetable waste; however, evolving information indicates that eco-enzymes can be derived from various types of waste, including livestock waste. The objective of this research is to evaluate the impact of fermentation duration and determine the optimal fermentation period for eco-enzymes derived from a mixture of beef cattle feces and rice straw, specifically focusing on total bacteria, alcohol content, and pH. The research method used was experimental, employing a Completely Randomized Design (CRD), with One-way Anova and Tukey test as the statistical analyses. Four fermentation duration treatments were examined: P1 (7 days), P2 (14 days), P3 (21 days), and P4 (28 days), each replicated five times. The results showed that fermentation duration significantly influenced the pH value, but had no effect on total bacteria and alcohol content. A 28-day fermentation period was identified as the optimal duration for producing eco-enzymes with the highest quality, with the lowest pH reaching 3.45
Pengaruh Perendaman Telur Asin Menggunakan Ekstrak Kulit Nanas (Ananas comosus (L.) Merr.) Terhadap Jumlah Bakteri, pH, dan Akseptabilitas Maulana, Alwi Rizal; Pratama, Andry; Putranto, Wendry Setiyadi
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.54638

Abstract

Eggs are perishable food ingredient. Perishability in eggs can be prevented by salting or making salted eggs. The addition of pineapple peel extract as an antibacterial expected to improve the quality of the eggs. This study aimed to determine the effect of adding pineapple peel extract in the process of making salted egg on the total of bacteria, pH and acceptability. This research was conducted experimentally using a completely randomized design (CRD) with 4 concentration treatments (P0 = 0%, P1 = 1%, P2 = 3% and P3 = 5%) and repetition 5 times. Data on the total of bacteria and pH were analyzed using the test of variance and Duncan's, Post hoc test while the acceptability data was tested using Kruskal-Wallis and continued with the Mann-Whitney post hoc test. The results show that the addition of pineapple peel extract in salted egg process showed a significant effect on the total bacteria, pH and acceptability. The addition of 3% pineapple peel indicate a total bacteria of 6,52x104 CFU/gram, pH 6,87 and still acceptable to the panelists.

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