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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 102 Documents
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Stability of Corned Goat Meat Supplemented with Bay Leaf (Syzygium polyanthum) Flour During Storage Evanuarini, Herly; Andriyani, Katharina Novita; Rahayu, Premy Puspitawati; Susilo, Agus; Kuswati, Kuswati
Jurnal Teknologi Hasil Peternakan Vol 7, No 2 (2026): September 2026
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v7i2.69973

Abstract

Corned goat meat products are susceptible to quality deterioration during storage, thus requiring natural antioxidants such as bay leaf flour. Bay leaf (Syzygium polyanthum) is known to contain phenolic and flavonoid compounds that can reduce oxidative reactions during storage. This study aimed to analyze the physicochemical, microbiological, and sensory stability of corned goat meat supplemented with 0.6% bay leaf flour during storage for 0, 7, 14, and 21 days at 4±2℃. The experiment was conducted using a Completely Randomized Design with four treatments and five replications. Data were analyzed using ANOVA followed by DMRT at P<0.01. The results showed that pH increased from 6.28 to 6.60, moisture content from 46.96% to 58.98%, peroxide value from 3.13 to 3.77 meq/kg, and Total Plate Count (TPC) from 75.90 to 96.78 CFU/g. In contrast, lightness (L*) decreased from 43.34 to 42.41, texture from 11.99 to 10.14 N, and overall sensory score from 4.52 to 2.52 during 21 days of storage. Although quality parameters declined over time, the TPC value remained below the maximum limit of the national standard. The addition of bay leaf flour helped slow the increase in peroxide value and contributed to maintaining product quality during storage. After 21 days of storage, the corned goat meat remained microbiologically acceptable, as the TPC value was still below the maximum limit of SNI 3775:2024, despite a decline in sensory quality indicated by a lower overall acceptance score.
Characterization of Spray-Dried Powdered Honey: Effect of Carrier Ratio and Composition on Functional Properties Saputra, M. Vicky Ganeza Bagus
Jurnal Teknologi Hasil Peternakan Vol 7, No 2 (2026): September 2026
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v7i2.70539

Abstract

Honey is a natural food rich in bioactive compounds. However, honey has limitations such as hygroscopicity and high viscosity, so it needs to be processed into a powder form to improve its stability and ease of use. This study aims to analyze the effect of maltodextrin and gum arabic as carriers at different ratios on the functional properties and rehydration characteristics of acacia honey powder. The experiment consisted of four treatments: MD1 (1:1.5), MD2 (1:2), GA1 (1:1.5), and GA2 (1:2), each with three replicates. The parameters observed included bulk density, tap density, particle density, Hausner ratio, Carr index, solubility, and dissolution time. The results showed that the treatments had a highly significant effect (P ≤ 0.01) on most parameters and a significant effect (P ≤ 0.05) on particle density. Maltodextrin produced higher density, better flow (HR 1.02–1.07; CI 2.18–6.59%), higher solubility (93.62–96.24%), and faster dissolution time (4.90–6.60 s). Gum arabic produced more porous particles with lower density and longer dissolution time (18.30–19.50 seconds). These results indicate that the type and ratio of carriers influence particle structure and rehydration performance. The best formulation was MD2 (1:2) as it produced the most optimal functional properties.

Page 11 of 11 | Total Record : 102

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