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Jurnal Teknologi Hasil Peternakan

jthp
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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 87 Documents

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Pengaruh Nisbah C/N Campuran Limbah Milk Tea dan Molasses Terhadap Jumlah Bakteri Asam Laktat, pH, Perubahan Fisik Warna, dan Aroma pada Probiotik Abdul Karim; Deden Zamzam Badruzzaman; Wowon Juanda; Yuli Astuti Hidayati
Jurnal Teknologi Hasil Peternakan Vol 1, No 2 (2020): September
Publisher : Unpad Press

The objective of the research is to identify the effect of various C/N ratio mixed of milk tea waste and molasses on amount of lactic acid bacteria, pH, physical changes color and aroma in probiotics. The material used in this research are milk tea waste and molasses, fermented in anaerobic. The research method uses a Completely Randomized Design (CRD) by 3 treatments, which are P1 = C/N ratio 25, P2 = C/N ratio 30, P3 = C/N ratio35, with 6 repetitions. The measured parameters are amount of lactic acid bacteria, the pH and physical changes color and aroma. The data were analyzed by Analysis of Variance (ANOVA) method based of Tukey Test. The results of this research showed that there is a significant effect (P < 0,05) between a various of C/N ratio on amount of lactic acid bacteria, pH levels and physical changes color and aroma in the results of fermentation (probiotics). The best respond is on the C/N ratio 30, so it can produced high amount of lactic acid bacteria with an average of 2,06 x 109 CFU/mL, an average pH of 3,75 and physical changes in color and aroma.

Kajian Umur Simpan Bakso Ayam pada Suhu Pendinginan yang Berbeda Sari Usih Natari; Bambang Kholiq Mutaqin
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

The purpose of this research is to produce chicken meatball products with optimal low temperature and good characteristics. The research was conducted at the Nutrition and Sensory Assessment Laboratory, Department of Food Industry Technology, Padjadjaran University. The research method used is an experimental method with descriptive analysis. The research design used a completely rando-mized design (CRD) with 3 treatments and 6 replications. Treatment A = temperature -10OC, B = temperature 0OC, and C = temperature 10OC. The analysis used is the correlational test (causal relationship) and the hedonic test. The results showed a relationship between low temperature treatment and shelf life of chicken meatballs. Organoleptic obser-vations were the level of preference for taste, color, texture, and aroma. There is a relationship between low temperature treatment and shelf life of chicken meatballs. The shelf life of chicken meatballs at -10OC showed the highest value and was very significantly different from other treatments. This shows that the lower the storage temperature will be followed by the longer the shelf life of chicken meatballs.

Efektivitas Kitosan sebagai Edible Coating Karkas Ayam Broiler Ken Ratu Gharizah Alhuur; Eggy Muhammad Juniardi; Kusmayadi Suradi
Jurnal Teknologi Hasil Peternakan Vol 1, No 1 (2020): Maret
Publisher : Unpad Press

The purpose of this study is to obtain the chitosan concentration which provides the most optimal effect on the quality of broiler chicken carcasses in terms of total bacterial counts, storability at room temperature storage (27-30℃) and carcass acceptability. The study was conducted experimentally with a completely randomized design, using four treatments and five repetitions. The trial was carried out by dipping the broiler chicken carcass into for levels of chitosan concentration, namely 0%, 1%, 2%, and 3% for three seconds and then drained for 10 minutes. The results showed that the chitosan solution with a concentration of 3% as edible coating on broiler chicken carcasses showed the best results in suppressing the number of bacteria (TPC = 47.38×106 CFU/g), and extending shelf life (1076,40 minutes), as well as acceptability is still preferred by the panelists.

Pengaruh Pemberian Infusa Daun Kersen (Muntingia calabura L.) sebagai Disinfektan Alami Terhadap Penurunan Jumlah Bakteri dan Zona Hambat Pada Mesin Tetas Telur Itik Vira Ajrina; Ellin Harlia; Yuli Astuti Hidayati
Jurnal Teknologi Hasil Peternakan Vol 2, No 2 (2021): September
Publisher : Unpad Press

Cherry leaves are an alternative material that can be used as a natural disinfectant because they contain active com-pounds in the form of flavonoids, saponins, and tannins which can work as antibacterial compounds in duck egg hatching machines. The purpose of this study was to determine the effect of cherry leaf infusion and the most effective concentration level on the ability to reduce the number of bacteria and inhibit bac-teria in duck egg hatching machines. This research was conduc-ted experimentally using a Completely Randomized Design (CRD) and continued with the Tukey test with three treatments, namely P1 (50% concentration), P2 (75% concentration), and P3 (100% concentration) and six replications. The observed varia-bles were the decrease in the number of bacteria, inhibition zone of bacilli bacteria and inhibition zone of bacteria coccus in the duck egg hatching machine. The results showed that cherry leaf infusion had the same effect (P>0.05) on decreasing the number of bacteria and showed a different effect (P<0.05) on the inhibi-tion zone of gram positive and gram negative bacilli but had no effect on the inhibition zone gram negative and positive cocci bacteria, and cherry leaf infusion with a concentration of 75% produced the most effective inhibition zone for decreasing the number of bacteria and the ability to inhibit bacteria.

Pengaruh Penambahan Rumput Laut (Eucheuma cottonii) pada Pembuatan Bakso Puyuh terhadap Sifat Fisik dan Akseptabilitas Fatmah Nur Anggraini; Wendry Setiyadi Putranto; Lilis Suryaningsih
Jurnal Teknologi Hasil Peternakan Vol 1, No 2 (2020): September
Publisher : Unpad Press

Seaweed is a source of hydrocolloid carrageenan can absorb water to produce a compact texture of meatballs. Quail meat contains of high protein but low fat which is recommended as a low-fat food. The objective of research were to find out the effect and the level of seaweed (Eucheuma cottonii) on physical properties (WHC, cooking loss and tenderness) and acceptability (color, taste, smell, suppleness and total acceptance) of the most preferable quail meatball. The experiment was conducted with Compeletely Randomized Design (CRD) with four treatments: 0% (P1), 5% (P2), 10% (P3) and 15% (P4) and five replications.Analysis of variance use to determine of effect seaweed addition on physical properties of quail meatball and the Duncan’s Multiple Range Test, Kruskal Wallis test was used to determine acceptability quail meatball, and difference of various between the treatment was used Man Whitney test. Result indicated that 10% seaweed porridge produces the best physical properties WHC 43.54%, cooking loss 9.77%, tenderness 108.80 mm/g/10 seconds and acceptability with a numerical scale on total value is 2 (somewhat preferred).

Bobot Daging Dada dan Karkas Puyuh setelah Penyembelihan, Pembekuan, dan Thawing Syahrizal Nasution; Kusmayadi Suradi; Jajang Gumilar
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Weight is one of the important variables that need to be considered in producing carcass and meat. This study aimed to determine the weight of live quail, fresh carcass, frozen carcass, quail carcass and breast meat after thawing. The weighing was done before the slaughtering process, after becoming fresh carcass, after freezing, after thawing, and after separating the quail breast meat. Thawing loss and the total loss was measured to know the loss percentage of the weight of quail carcass. Weighing produces the weight of live quail is 248,50 ± 20,72 grams, fresh carcass weight after slaughtering is 167,50 ± 17,06 grams, frozen carcass weight after freezing is 163,85 ± 17,06 grams. Carcass weight after thawing sequentially at 6-8°C (24 hours), 24-26°C (6 hours), 22-23°C (2,5 hours), and 55°C (1 hour) amounting to 158,20 ± 19,87 grams, 165,60 ± 19,40 grams, 167,80 ± 12,40 grams, 157,20 ± 19,84 grams, and quail meat sequentially 50,20 ± 6,26 grams, 52,60 ± 6,31 grams, 53,20 ± 3,70 grams, 49,80 ± 6,22 grams. The weight percentage of carcass inversely proportional to thawing loss and total loss produced. The results showed that carcass weight decreased after cutting, freezing, and thawing. The heaviest weight of quail meat and carcass and the lowest total loss of carcass were produced from thawing at a temperature of 22-23°C.

Pengaruh Penambahan Konsentrasi Jus Jambu Biji Merah (Psidium guajava L.) terhadap Kadar Asam Laktat, Vitamin C, dan Akseptabilitas Set Yogurt Muhamad Raihan Aufa; Wendry Setiyadi Putranto; Roostita Lobo Balia
Jurnal Teknologi Hasil Peternakan Vol 1, No 1 (2020): Maret
Publisher : Unpad Press

Red guava has high level of vitamin C, so it can be used as a source of vitamin C, also has a distinctive color. This study aims to determine the effect with different concentration of guava juice on lactic acid levels, vitamin C and acceptability of cow milk yogurt set. The experimental method used Completely Randomized Design (CRD) with four treatments increasing the concentration of red guava juice (0%, 5%, 10%, and 15%) and each treatment repeated five times. The results showed that the addition of the concentration of red guava juice by 0% to 15%, the lactic acid levels of different cow’s milk set yogurts showed a negative linear regression pattern with the regression y = -0,03724x + 1,10465 R² = 0,99699, and increasing vitamin C levels following a positive linear regression pattern y = 1,2932x – 0,324 R² = 0,9452. The concentration of red guava juice 15% produced the best cow’s milk set yogurt with 0,55% lactic acid levels and 20,69 mg/100 g vitamin C levels produces and produced the most preferred acceptability value with hedonic scale likes and numeric scales 2,20.

Pengaruh Pemberian Ekstrak Jambu Biji (Psidium guajava) terhadap Daya Ikat Air, Susut Masak, Keempukan, dan pH Daging Ayam Petelur Afkir Muhamad Teja Haikal; Lilis Suryaningsih; Eka Wulandari
Jurnal Teknologi Hasil Peternakan Vol 2, No 2 (2021): September
Publisher : Unpad Press

Rejected laying hens meat are less attractive to the public, because it has a tough texture. Guava fruit (Psidium guajava) contains ascorbic acid which can be used as a meat tenderizer, therefore research was carried out to determine the effect of giving guava extract (Psidium guajava) to water holding capacity, cooking loss, tenderness and pH of rejected layer hens meat. The research has been carried out at the Laboratory of Animal Products Processing Technology, Faculty of Animal Husbandry, Padjadjaran University on March 2021. The research was conducted with experimen-tally methods using a completely randomized design (CRD) with 4 treatments is the immersion of guava extract with an amount of 20% (P1), 30% (P2), 40% (P3), 50% (P4). Immersion was carried out for 30 minutes with each treatment repeatition 5 times. The result of this research were giving guava extract with a concentration of 40% gave the best effect with using Duncan’s multiple rage test, with the value of water holding capacity 20,11 %, cooking loss 28,28 %, tenderness 30,28 mm/g/10 second and pH 6,64 on rejected layer hens meat.

Uji Organoleptik Kandungan Air dan Titik Beku Susu Sapi Perah yang diberi Ransum Lengkap Tersuplementasi Protein, Lemak, Mineral, dan Direct Fed Microbial Bambang Kholiq Mutaqin; Didin Supriyat Tasripin; Lovita Adriani; Ujang Hidayat Tanuwiria
Jurnal Teknologi Hasil Peternakan Vol 1, No 2 (2020): September
Publisher : Unpad Press

The purpose of this study was to determine the simplest quality of milk with organoleptic tests (color, taste, flavour) and milk content of dairy cows before and after treatment. In vivo testing was carried out at PT. Citra Agro Buana Semesta (CABS) Malangbong. The study design used a completely randomized design (CRD) with 4 treatments and 4 replications. Treatment P1: Complete Ration, P2: P1 + DFM, P3: P1 + DFM + Protein by pass, P4: P1 + DFM + PFM. Analysis of organoleptic test results using the Friedman test and water content in dairy cows was tested by analysis of variance with Duncan's advanced test. Organoleptic research results and water content in milk of dairy cows showed a significant (p<0,05 The organoleptic test results for each treatment showed changes to the control treatment and the low water content obtained in the complete feed supplemented with DFM and PFM that was 86,74 ± 0,609%.

Pengaruh Nisbah C/N dalam Vermicomposting Campuran Ekskreta Ayam Petelur dan Serasah Dedaunan terhadap Perubahan Suhu, Jumlah Total Bakteri, dan Koliform Muhammad Amien Hawari; Yuli Astuti Hidayati; Wowon Juanda
Jurnal Teknologi Hasil Peternakan Vol 3, No 1 (2022): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v3i1.39083

Concentrated layer poultry farm produce manure that accumulate in one place and have the potential to pollute the environment. Manure is an organic material that is not yet stable and contains both pathogenic and non-pathogenic microbes, therefore it needs to be handled so that the organic waste material decomposes into nutrients that are stable and safe for the environment. Manure can be processed by vermicomposting, one of the requirements for vermicomposting is a C/N ratio, manure has a low C/N ratio, to increase the substrate C/N ratio, leaf litter can be added. The purpose of the study is to know the effect of C/N ratio in vermicomposting of chicken excrement mixture and foliage on the temperature changes, total number of bacteria and coliform and on the C/N balance that produces the lowest total coliform. Research was conducted using a complete randomized design consists of 3 treatment with different ratio C/N, P1(C/N 25), P2(C/N30), P3(C/N 35) which is repeated 6 times, Data were analyzed with the variance and continued with Duncan Test. The results showed that the C/N ratio balance in vermicomposting of the mixture of manure and leaf litter had a significant effect on the total number of bacteria, but had no significant effect on total coliform. The balance of C/N ratio of 30 resulted in the highest total bacterial count and the lowest coliform in the decomposition process of 60.67 x 1011 cfu/g and 12,86 MPN/mL.

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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

Location
Kota bandung,

Jawa barat

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Eka Wulandari

Contact Email eka.wulandari@unpad.ac.id

Phone +6222-7798241

Journal Mail Official eka.wulandari@unpad.ac.id

Editorial Address Departemen Teknologi Hasil Peternakan Fakultas Peternakan, Universitas Padjadjaran Jl. Raya Bandung-Sumedang KM 21 Jatinangor, Kab. Sumedang 45363

Location Kota bandung, Jawa barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Eka Wulandari

Contact Email
eka.wulandari@unpad.ac.id

Phone
+6222-7798241

Journal Mail Official
eka.wulandari@unpad.ac.id

Editorial Address
Departemen Teknologi Hasil Peternakan Fakultas Peternakan, Universitas Padjadjaran Jl. Raya Bandung-Sumedang KM 21 Jatinangor, Kab. Sumedang 45363

Location
Kota bandung,

Jawa barat

INDONESIA