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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 87 Documents
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Pengaruh Marinasi Berbagai Konsentrasi Sari Jeruk Nipis (Citrus aurantifolia) terhadap Sifat Fisik (pH, Keempukan, Daya Ikat Air, dan Susut Masak) Daging Kerbau Beku Yasmin, Adinda Putri; Pratama, Andry; Suryaningsih, Lilis
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.45282

Abstract

Marination is the process of soaking meat in the marinade to increase meat retention, improve flavour, increase fatness, juiceness, and water hold capacity, decrease cooking loss, and extend meat tenderness. In the process of marinating, lime that contained citric acid help to break down proteins so that the meat became more tender. This study aims to determine the effect of marinating various concentrations of lime juice (Citrus aurantifolia) on the physical properties (pH, tenderness, water holding capacity, and cooking loss) of frozen buffalo meat and determined which lime juice (Citrus aurantifolia) concentration that can produce better physical properties of frozen buffalo meat. The study had experimentally based on the Complete Randomized Design (CRD) with 5 lime juice concentration, namely P0 (0%), P1 (10%), P2 (20%), P3 (30%), and P4 (40%), with a repeat of 4 times. The data obtained were analyzed by Analysis of Variance (ANOVA) and if there was a significance difference Duncan’s further test is carried out. The results showed that marination using the various concentrations of lime juice has affected on the pH and tenderness of buffalo meat, but the water holding capacity and cooking loss were not affected. The result showed that the used of concentration 20% can provide better quality of physical properties of frozen buffalo meat with pH content 5,3 and 51,05 mm/g/10s tenderness content.
Analisis Kandungan Boraks dan Formalin pada Produk Olahan Daging yang dijual oleh UMKM di Kota Bandung Alifia, Nabila Nissa; Marlina, Eulis Tanti; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.46403

Abstract

Beef meatballs and chicken nuggets are popular processed meat products that are in great demand. Currently, many micro, small, and medium enterprises (MSME) produce beef meatballs and chicken nuggets and then sell them through online e-commerce. Bandung City is one of the cities with 121,530 (26.17%) out of 464,346 MSMEs in food sector. This study aims to evaluate the food safety of beef meatballs and chicken nuggets produced by MSMEs in Bandung City with online sales to various cities in Indonesia. The content of sodium borate (borax) and formaldehyde, which in many cases are added to replace legal food additives to beef meatballs and chicken nuggets. The research was conducted descriptively with qualitative and quantitative methods. The number of samples was 20 products (14 beef meatball products and 6 chicken nugget products) from 20 different MSMEs in Bandung City. The turmeric paper method was used for detecting borax qualitatively, while the KMnO4 reagent method was used for detecting formaldehyde. Positive results were quantitatively tested using spectro-photometer. The results showed that no samples contained borax, but 7 samples (35%) contained formaldehyde, which ranged from 4.16-12.44 ppm. The level of formaldehyde in beef meatballs sold by several MSMEs in Bandung City has violated the rules set in Indonesia.
Pengaruh Imbangan Susu UHT dan Jus Kurma terhadap Karakteristik Kimia (pH dan Kadar Serat) dan Karakteristik Organoleptik Produk Susu Kurma Athar, Rahma Safira; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.46369

Abstract

UHT milk is a processed milk product that has a lot of nutritional content in it and is a product that is widely consumed by the public. UHT milk is more beneficial when combined with dates because dates contain various kinds of nutrients that UHT milk does not have. This study aims to find out what percentage of date palm juice concentration will produce the best pH value, fiber content and preference value. This research was conducted experimentally with a completely randomized design (CRD) using 3 treatments and 6 replications with the percentage of date juice consisting of P1 (10%), P2 (20%) and P3 (30%). The research data were analyzed using analysis of variance and Duncan's multiple range test for pH and fiber content parameters, while the Kruskal Wallis test and Mann Whitney test were used for preference parameters. The results showed that the addition of date palm juice affected the pH value and fiber content. The addition of date juice also affects preferences, namely taste, but does not affect color, aroma, texture and overall. The addition of 30% of date juice is preferably acceptable to consumers and in terms of a pH value of 6.65 and a fiber content of 5.62% has the best results.
Pengaruh Penambahan Minyak Jintan Hitam (Nigella sativa) dengan Konsentrasi Berbeda pada Proses Pembuatan Yoghurt terhadap Jumlah Bakteri Asam Laktat, pH, dan Akseptabilitas Saleh, Muhammad Rhafly; Putranto, Wendry Setiyadi; Gumilar, Jajang
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.45086

Abstract

Yoghurt is a dairy product containing probiotics which have benefits for the body and can be innovated by adding flavours with the aim of attracting the interest of the people who consume it. Black cumin is one of the spices that can be used in making yoghurt. Black cumin is a spice that contains essential compounds and secondary metabolites that can improve health and contains carbohydrates that can function as prebiotics. This study aims to reveal the number of lactic acid bacteria, pH and acceptability of yoghurt added with black cumin oil. This research was conducted experimentally using a completely randomized design (CRD) with 5 concentration treatments (P0 = 0%, P1 = 0.1%, P2 = 0.2%, P3 = 0.3% and P4 = 0.4%) and 4 times repetition. Data on the number of lactic acid bacteria and pH were analysed using the test of variance and Duncan's test while the acceptability data were tested using Kruskal-Wallis and continued with the Mann-Whitney test. The results showed that the addition of black cumin oil in the manufacture of yoghurt showed a significant effect on the total bacteria, pH and acceptability of taste, aroma and total acceptance. The addition of black cumin oil with a concentration of 0.1% is a concentration that is still acceptable to the panellists and is used in the manufacture of yoghurt with a total lactic acid bacterium of 5.02 x 108 CFU/mL and a pH value of 4.39.
Pengaruh Penambahan Pasta Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) pada Es Krim Sinbiotik terhadap Jumlah Bakteri Asam Laktat, pH, dan Overrun Sahbani, Lathifah Nur; Putranto, Wendry Setiyadi; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.45515

Abstract

Synbiotic ice cream is a functional food that consisting of probiotics and prebiotics. The addition of purple sweet potato paste can be utilized as a natural prebiotic source in making synbiotic ice cream. The aim of this research was to determine the effect of the addition of purple sweet potato paste in synbiotic ice cream on the number of lactic acid bacteria, pH, and overrun. This research was conducted experimentally using a completely randomized design with 4 concentration levels of purple sweet potato paste (0%, 5%, 10%, and 15%) and was repeated 5 times. The observed variables included the number of lactic acid bacteria, pH and overrun. The data obtained were analyzed using the one-way analysis of variance and Duncan’s multiple range test if the treatment showed a significant effect on the variables. The results showed that the addition of purple sweet potato paste had a significant effect (P<0.05) on the number of lactic acid bacteria and pH, but had no significant effect on the overrun. The addition of 10% purple sweet potato paste is preferred with a lactic acid bacteria count of 1.98 x 108CFU/mL, pH value of 4.77 and overrun of 14.23%.
Pengaruh Rasio C/N Campuran Feses Sapi Perah dan Daun Kirinyuh terhadap Kualitas POC (Pupuk Organik Cair) Safari, Ari Abdulah; Hidayati, Yuli Astuti; Setiawati, Mieke Rochimi
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.45739

Abstract

This study aims to determine the effect of the C/N ratio of a mixture of dairy cow dung and kirinyuh leaves on the quality of extraction or Liquid Organic Fertilizer (POF). The treatment consisted of a mixture of dairy cow manure and kirinyuh leaves with different C/N, namely P1=16, P2=18, P3=20, P4=22. The treatment was decomposed for 14 days then extracted and incubated for 14 days. Observations included a decrease in C-organic content (%), total N-total (%), C/N ratio, P content (%), K content (%), the number of P-solvent bacteria (CFU/ml), Azosprillium (CFU/ ml) and Azotobacter (CFU/ml). The results showed that the effect of the C/N ratio only had a significant effect on the N parameter of composting where the best results were seen at a C/N ratio of 16. Meanwhile for the POC quality the parameters C, N and P had no significant effect, while for K parameter, total of P solubilizing bacteria, Azosprillium and Azotobacter had a significant effect. The highest levels of K and the total of Azotobacter were found at the initial C/N ratio of 16. Meanwhile, the highest total of P-solubilizing bacteria and the highest total of azosprillium were found at the initial C/N ratio of 22. Therefore an initial C/N ratio of 16 is recommended for composting dairy cow faeces. with kirnyuh leaves. While the extraction results are recommended to be focused on making biological fertilizers.
Karakteristik Mikrobiologi (Total Bakteri, Total Yeast) dan pH Produk Susu Kurma Selama Penyimpanan Suhu Rendah (4-6°C) Adine, Ailsa Aqilah; Wulandari, Eka; Utama, Dicky Tri
Jurnal Teknologi Hasil Peternakan Vol 4, No 1 (2023): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i1.46258

Abstract

Micro, Small, and Medium Enterprises (MSMEs) make the product date milk to increase milk consumption. However, the maximum storage period of the date milk product cannot be known. This study aimed to determine the effect of storage time for date milk products on microbiological characteristics (total bacteria, total yeast) and pH at low temperatures (4-6℃). This research was conducted using an experimental method using a completely randomized design (CRD) with 4 treatments based on storage time consisting of the 5th day of storage, 10th day of storage, 15th day of storage and 20th day of storage. The research data were analyzed using variance followed by an orthogonal polynomial test. The results showed that the storage time of the product dates milk at low temperature (4-6℃) for 20 days showed a different total bacteria by following the cubic regression pattern in the equation y = 0.165x3 - 1.525x2 + 4.328x + 2.524; different yeast totals with a cubic regression pattern in the equation y = 0.1826x3 - 1.6219x2 + 4.7425x + 1.6895; and a different pH by following the cubic regression pattern in the equation y = -0.044x3 + 0.368x2 - 1.0303x + 7.376. The maximum product storage time up to the 5th day of storage at low temperatures (4-6℃).
Pengaruh Lama Perendaman Daging Kambing Kombinasi Larutan Belimbing Wuluh (Averrhoa bilimbi L) dan Daun Pepaya (Carica papaya L) terhadap KualitasFisik dan Organoleptik Rahayu, Tri Puji; S, Sapbtia; Nugraheni, Martha Arum
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.47664

Abstract

Goat meat has a hard texture and strong aroma so that the level of public liking is low. Wuluh starfruit and papaya leaves have active substances that can maintain the physical and organoleptic qualities of goat meat. This experiment was designed to determine the effect of soaking time on the combination of wuluh starfruit and papaya leaves on the physical and organoleptic qualities of goat meat. The study was a Completely Randomized Design (CRD), with 4 treatments (a combination of 40% concentration of wuluh starfruit and papaya leaves solutions with immersion times of 0, 20, 40 and 60 minutes). Each treatment was repeated 5 times. The variables observed included physical quality and organoleptic tests. Data analyzed using the Normality test, normally data using analysis of variance (ANOVA) at a real level 5% and significant differences between treatments were analyzed using Duncan's test. Abnormal data will be analyzed with the Kruskal Walis test. The results showed that soaking time had a significant effect on pH, water holding capacity, cooking loss, color, texture and taste but had no effect on the flavor of goat meat. Soaking time of 60 minutes is effective in lowering the pH value by 39.6%, increasing the water holding capacity by 25%, reducing cooking losses by 29.5%, making the texture of the meat tender and no change in flavor from meat. Soaking for 20 minutes produces a red color and a non sour and non bitter taste
Pengaruh Penambahan Kelakai (Stenochlaena Palustris) Terhadap Sifat Fisikkokimia Bakso Daging Ayam Ras Dwijayanti, Ratumas Sherly; Astuti, Maria H.; Ma’rifah, Siti
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.47672

Abstract

ABSTRAKMeatballs are processed products from meat, which are consumed by Indonesian people. Common ingredients in meatball dough are flour, salt, water and other seasonings. Meatballs contain energy, protein, carbohydrates, fat, calcium, and iron. This research was conducted to determine the effect of the addition kelakai on the yield, cooking loss, water content, protein and fat content of purebred chicken meatballs. This research was conducted at the Laboratory of Animal Husbandry Study Program, University of Palangka Raya. This study used an experimental method with a completely randomized design (CRD), there were 4 treatments and 4 replications, namely P1 (Making Meatballs 100% chicken meat + 0% fish meatballs), P2 (Making Meatballs 97.5% chicken meat + 2.5% fish meatballs), P3 (Making Meatballs 95% chicken meat + 5% kelakai), P4 (Making meatballs 92.5% chicken meat + 7.5% kelakai). The variables observed in this study were yield content, cooking loss, water content, protein and fat content. The data were analyzed using a test of variance and if it had a significant effect followed by using Duncan's multiple range test. From the results of the analysis of variance, it was shown that the addition kelakai in chicken meatballs had a significant effect on the protein content of chicken meatballs with the addition of 7.5%, where the P4 value was 3.46% lower than the P1 value with a value of 8.62%. From the research it was concluded that the addition of 5% of the molasses was the best level with a protein content of 4.29%, a fat content of 2.72%, a moisture content of 33.27%, a cooking loss of 0.83% and a yield of 2.02%Kata kunci: Chicken meatballs, Cooking loss, Kelakai, Physicochemical properties, Yield content
Dinamika Populasi dan Identifikasi Bakteri pada Proses Dekomposisi Awal Campuran Lumpur Susu dan Jerami Padi dengan Perbedaan Nisbah C/N Kurniawan, Endang; Badruzzaman, Deden Zamzam; Marlina, Eulis Tanti
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.47920

Abstract

Milk sludge has the potential to be converted into compost with the addition of rice straw as a counterbalance in carbon and nitrogen content for a source of microorganism nutrition. Early decomposition is the highest phase of microorganism growth. Microorganisms that play a dominant role are bacteria. This study aims to determine the number, population dynamics, characteristics of bacteria in the initial decomposition process of a mixture of milk sludge and rice straw with differences in the ratio of C / N. The study was conducted for 7 days with experimental and descriptive methods with 3 treatments (P1 = C/N 25, P2 = C/N 27,5, and P3 = C/N 30) and random sampling by sampling. Data on the number of bacterial populations were analyzed using ANOVA while population dynamics and bacterial characteristics used descriptive methods. The number of bacterial populations of each treatment is not influenced by different C/N ratios and has a range of P1 ranging from 0,49 x 10 12 to 27,93 x 10 12 cfu/gram, P2 ranging from 0,39 x 10 12 to 19,32 x 10 12 cfu/gram, and P3 ranging from 0,95 x 10 12 to 10,55 x 10 12 cfu/gram. The population dynamics of bacteria are sigmoid and occur due to temperature fluctuations in the decomposition process. The macroscopic characteristics of each treatment have the same relative shape including filamentous, irregular, circular, rhizoid and white in color and differ on surface and edges. While the microscopic characteristics of bacteria are dominated by rod cell shapes and are gram-positive.

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