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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 97 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; Wibowo, Satrio
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 EGGS BASED ON ENVIRONMENTALLY FRIENDLY TECHNOLOGY Siswara, Hamzah Nata; Rachmawati, Laila Dian; Rozi, Fachrul; Nurenik, Nurenik; Huda, Khoirul
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

Egg quality decreases during storage due to evaporation of air and gas from the egg and microbiological damage. This study aims to increase the shelf life of eggs using eco-enzymes from mangosteen peel. The benefits that can be obtained from this study are providing a solution for the community in extending the shelf life of eggs and can utilize environmentally friendly technology through the utilization of organic waste. The research procedure includes the stages of making eco-enzymes from mangosteen peel, eco-enzyme screening tests, egg sample selection, egg coating stages, and egg quality testing stages. Meanwhile, research variables include environmental temperature and humidity, difference in egg weight shrinkage, shell weight, shell thickness, air cavity, egg white index (IPT), egg yolk index (IPT), Haugh unit (HU), egg white and yolk pH values, and egg white and yolk moisture. Phytochemical testing shows that mangosteen peel ecoenzymes have phytochemical content suitable for preservation. Includes flavonoids, tannins, saponins, and alkaloids. The physicochemical characteristics of eggs after storage showed that the addition of mangosteen rind eco-enzyme had a significant effect (P<0.05) on the characteristics of egg whites and yolks. Eco-enzyme has the potential to be an environmentally friendly natural preservative for eggs during storage.
WATER CONTENT, FAT CONTENT, AND ACIDITY DEGREE OF SMOKED SALTED EGGS WITH THE ADDITION OF GINGER AND TURMERIC Kusmayadi, Andri; Solahudin, Ari; Frasiska, Nurul
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.v7i1.69542

Abstract

Duck eggs contain high protein, but are easily damaged, so preservation is needed. One way of preservation is salting, either through the wet method (salt soaking) or dry (salt wrapping). This process aims to preserve eggs, reduce the fishy smell, and provide a distinctive taste. In addition, salted eggs can also be preserved through smoking, which can extend their shelf life and can be enriched with herbal ingredients such as ginger and turmeric. Research on the effects of turmeric and ginger is expected to improve the quality, durability, and nutritional content of salted eggs. This study aims to examine the effect of adding ginger and turmeric on the water content, fat content, and pH of herbal smoked salted eggs, and to determine the optimal concentration of the two herbal ingredients that can affect the water content, fat content, and pH of herbal smoked salted eggs. The materials used in this study included 100 duck eggs, salt, brick, ash, turmeric, and ginger. The study was conducted using a completely randomized design (CRD) method, involving 4 treatments and 5 replications. The treatments applied in this study were variations in the addition of herbal ingredients, namely 0%, 7.5% turmeric, 7.5% ginger, and a combination of 7.5% turmeric with 7.5% ginger. The results showed that the addition of herbal ingredients with different concentrations significantly affected the water content and fat content of herbal smoked salted eggs (P <0.01), but did not significantly affect the pH value (P <0.05). The addition of 7.5% ginger and a combination of 7.5% ginger + 7.5% turmeric produced the best water content, while the best fat content was obtained from a combination of 7.5% ginger + 7.5% turmeric.
Adapting AJ Investment New Zealand’s Pasture, Hygiene, and Animal Health Management as a Blueprint for Optimizing Milk Quality in Indonesia Dewi, Sari Putri; Hakim, Rizal
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.v7i1.69999

Abstract

The high volume of milk imports in Indonesia, reaching 28,280.61 tons per month, necessitates a systematic transformation of the domestic production sector. This study aims to analyze the implementation of pasture-based management at AJ Investment Dairy Farm, New Zealand, to be formulated as a strategic blueprint for optimizing milk quality in Indonesia. Using a descriptive-qualitative approach with an observational design, the research evaluated the holistic integration of nutrition, milking hygiene, and animal health maintenance. The results indicated that a planned paddock rotation system with 93% feed self-sufficiency produced a total of 219,827 kgMS, averaging 379 kgMS per cow and 1,010 kgMS per hectare. Consistency in milk solids (fat and protein) was supported by stable Body Condition Scores within the ideal 4-6 range and a low health disorder incidence of ±2%. Disciplined hygiene, focusing on machine sanitation and multi-stage filtration, effectively maintained microbiological quality within safe limits despite the absence of teat dipping. In conclusion, the synergy of pasture management, hygiene, and animal health is the key to sustainable production efficiency. This model is recommended as a strategic blueprint for Indonesian dairy farming through four main pillars: land valuation, tropical nutrition optimization, managed grazing, and integrated technical indicator evaluation to strengthen national milk self-sufficiency.Keywords: animal health, dairy cattle, milking hygiene, milk solids, pasture management.
Physicochemical characteristics of fortified chicken nuggets with purple sweet potato flour (Ipomoea batatas L) Purwanto, Andik Heni; dela Cruz, Joseph Flores; Harsita, Pradiptya Ayu; Purnamasari, Listya
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.v7i1.69267

Abstract

Chicken nuggets are a popular and practical processed meat product, but they are generally low in dietary fiber. Efforts to increase nutritional value can be done through fortification with functional food ingredients such as purple sweet potato flour (Ipomoea batatas L), which is known to be rich in fiber and bioactive compounds. This study aims to analyze the effect of the addition of purple sweet potato flour on the physicochemical characteristics of chicken nuggets. The study used a Complete Random Design (RAL) with four treatments, namely P0 (without purple sweet potato flour fortification), P1 (1% purple sweet potato flour fortification), P2 (2% purple sweet potato flour fortification), and P3 (3% purple sweet potato flour fortification) from the total dough, five replicates each. The parameters observed included pH, moisture content, cooking loss, and water holding capacity strength. The analysis data used ANOVA, and if the difference was significant (P<0.05) it was followed by Duncan's Multiple Range Test (DMRT). The results showed that the addition of purple sweet potato flour had no real effect on pH, moisture content, and water holding capacity (P>0.05), with a water holding capacity value of 60-61% and a pH of 5.69-5.78 which was still within the safe limit for consumption. However, fortification had a significant effect on cooking loss (P<0.05), with a value of 2.89-3.97%. The decrease in cooking loss shows the ability of purple sweet potato flour to increase water and fat retention during cooking so that it can improve the final quality of chicken nuggets.
PENGARUH PENAMBAHAN TEPUNG TULANG CEKER AYAM TERHADAP KUALITAS SENSORI NUGGET AYAM BEBAS GLUTEN Wijoyo, Iman Aji; Hidayat, Taufiq; Eritrina, Hana Nur
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.v7i1.66280

Abstract

Nugget merupakan produk olahan daging yang populer, namun sebagian besar produk di pasaran mengandung bahan aditif. Tren makanan sehat dan bebas gluten meningkat, sehingga diperlukan alternatif pengganti tepung terigu. Penelitian ini bertujuan mengembangkan nugget ayam dengan substitusi tepung tulang ceker sebagai bahan pengikat alami, sekaligus mengevaluasi penerimaan konsumen melalui uji organoleptik. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan variasi konsentrasi tepung tulang ceker (0%, 25%, 50%, 75%, dan 100%). Sebanyak 20 sampel nugget diuji oleh 3 panelis terlatih dan 50 panelis tidak terlatih berdasarkan parameter warna, aroma, rasa, dan tekstur menggunakan skala Likert 1-5. Data dianalisis dengan uji Friedman. Hasil penelitian menunjukkan bahwa perlakuan P1 (25% tepung tulang ceker) menghasilkan nugget dengan warna, rasa, aroma, dan tekstur yang paling disukai. Warna nugget P1 dinilai ideal, sedangkan konsentrasi tepung tulang lebih tinggi (P3 dan P4) menyebabkan warna lebih gelap dan kurang disukai. Aroma P1 juga lebih diterima, sementara P3 dan P4 cenderung memiliki aftertaste tulang yang kurang disukai. Tekstur P1 dan P2 dinilai lebih padat dan mudah dikunyah, sedangkan P3 terlalu rapuh akibat denaturasi protein. Secara statistik, perbedaan signifikan ditemukan pada parameter warna (p=0,000), rasa (p=0,000 panelis tidak terlatih), dan aroma (p<0,05), tetapi tidak pada tekstur menurut panelis terlatih (p=0,067).

Page 10 of 10 | Total Record : 97

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