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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 93 Documents
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Evaluating the Processing of Hides within a Green Industry Framework: Implications for Sustainable Livestock By-product Utilization Amalia, Dian Nur; Fauziah, Qori Nur; Rahmawati, Atiqa; Ajie, Baskoro; Robbika, Fadzkurisma
Jurnal Teknologi Hasil Peternakan Vol 7, No 1 (2026): Maret 2026
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v7i1.68739

Abstract

The leather industry is an important sector in utilizing livestock by-products, contributing to economic value addition and resource efficiency in animal production. However, conventional tanning processes remain a major environmental concern due to the excessive use of hazardous chemicals such as chromium and salt. This review aims to analyze cleaner tanning innovations that support sustainable livestock hide production and explore their potential integration into circular livestock systems. The study was conducted through an extensive literature review of national and international sources focusing on enzymatic tanning, vegetable tanning, and the application of circular bio-economy concepts. The findings indicate that the use of enzymes, plant extracts, and biopolymers can reduce the dependency on toxic chemicals, decrease wastewater load, and improve water and energy efficiency. Integrating these innovations within circular livestock systems enhances the utilization of livestock by-products, including waste conversion into biogas, organic fertilizer, and bio-based tanning materials. Therefore, the development of cleaner tanning technology based on livestock hides is a strategic approach toward establishing a green leather industry that supports sustainable livestock production.
OPTIMASI PENGGUNAAN ANGKAK TERHADAP SIFAT ORGANOLEPTIK KORNET DAGING AYAM BROILER Dwijayanti, Ratumas Sherly
Jurnal Teknologi Hasil Peternakan Vol 7, No 1 (2026): Maret 2026
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v7i1.68149

Abstract

ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh pemberian angkak terhadap sifat organoleptik kornet daging ayam beroiler dan mengetahui level penambahan angkak yang paling optimal terhadap kornet daging ayam. Penelitian ini dilaksanakan di Laboratorium Program Studi Peternakan Fakultas Pertanian Universitas Palangka Raya (September-Oktober 2025), menggunakan metode eksperimental dengan empat perlakuaan P1 (tanpa penambahan angkak (0%), P2 (penambahan angkak 0,5%), P3 (penambahan angkak 1,0%) dan P4 (penambahan angkak 1,5%).  Penelitian ini menggunakan 5 ulangan, terhadap hasil pembuatan kornet dilakukan uji hedonik melalui uji organoleptik menggunakan tiga puluh panelis mahasiswa (15 laki-laki dan 15 perempuan).  Variabel yang diamati meliputi warna, tekstur, aroma, rasa dan kekenyalan. Analisis data menggunakan Friedman’s Test dan jika hasilnya berbeda nyata atau sangat nyata dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Hasil penelitian menyimpulkan, bahwa penambahan angkak hingga level  1,5% tidak memberikan hasil yang berbeda nyata (P > 0,05) terhadap nilai organoleptik warna, tekstur dan aroma kornet, namun memberikan hasil yang berbeda nyata (P < 0,05) terhadap rasa dan kekenyalan, dimana optimasi penambahan angkak terjadi pada level 1,5% (nilai organoleptik nyata lebih disukai panelis) dibandingkan dengan perlakuan lainnya. Hasil Uji Chi Kuadrat menunjukkan laki-laki dan perempuan mempunyai nilai kesukaan yang tidak berbeda nyata (P > 0,05) terhadap warna, tekstur, aroma, rasa dan kekenyalan kornet. Kata kunci : Angkak, Ayam Broiler, Kornet, Organoleptik.
Study of the Use of Mangosteen Peel Eco-enzyme for Preserving Fresh Laying Chicken Eggs based on Environmentally Friendly Technology
Jurnal Teknologi Hasil Peternakan Vol 7, No 1 (2026): Maret 2026
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v7i1.67644

Abstract

quality rapidly deteriorates due to the evaporation of water and gas from the egg during storage. This study aims to extend the shelf life of fresh laying chicken eggs using environmentally friendly technology and to evaluate the physicochemical parameters of egg quality after the administration of eco-enzymes. The benefits of this study include providing solutions for the community in extending egg shelf life and utilizing environmentally friendly technology through the utilization of organic waste. The research procedure includes the eco-enzyme manufacturing stage, eco-enzyme screening test, egg sample selection, egg coating stage, and egg quality testing stage. Meanwhile, research variables include environmental temperature and humidity, difference in egg weight shrinkage, shell weight, shell thickness, air cavity, albumen index (AI), yolk index (YI), Haugh unit (HU), albumen and yolk pH values, and albumen and yolk water content. Phytochemical testing shows that mangosteen peel eco-enzymes have phytochemical content suitable for preservation. These include flavonoids, tannins, saponins, and alkaloids. Physicochemical characteristics of eggs after storage showed that the addition of mangosteen peel eco-enzyme significantly affected (P<0.05) the characteristics of chicken albumens and yolks. Eco-enzyme has the potential to be an environmentally friendly natural preservative for broiler chicken eggs during storage.

Page 10 of 10 | Total Record : 93

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