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Eka Wulandari
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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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Kadar Lemak, Solid Non Fat, Total Padatan, dan density Susu Kambing Pasteurisasi dengan Penambahan Ekstrak Daun Ubi Jalar Ungu Pada waktu Penyimpanan yang Berbeda Maryana, Bela; Sihite, Mikael; Triastanti, Resti Kurnia
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.47028

Abstract

Goat's milk is an animal product with high fat so it is more easily spoiled. The addition of natural antioxidants to purple sweet potato leaves, potentially  to maintain pasteurized milk. The aim of this study was to determine the effect of the addition of purple sweet potato leaf extract on the chemical quality of pasteurized goat's milk at different concentrations and storage times. The study used a completely randomized design (CRD) with a 4x4 factorial pattern with 5 replications. The study used two factors, namely the concentration of purple sweet potato leaves (0, 2, 4, and 6%) and storage time of milk (0, 4, 8, and 12 days). The variables observed were fat, solid non fat (SNF), total solids, and density. Data were analyzed using variance (ANOVA) and Friedman's test, and significant differences between treatments were further analyzed using Duncan's Multiple Range Test and Dunn's test. The results showed that the addition of purple sweet potato leaf extract concentration had an effect (p<0.05) on SNF, total solids, and density, but had no effect on fat (p>0.05). The storage time of pasteurized goat's milk (p<0.05) had an effect on fat, SNF, total solids, and density. There is an interaction with the concentration and length of storage time in fat. The longer storage time resulted in a decrease in fat, SNF, total solids, and density of pasteurized goat's milk.
Skrining Bakteri Asam Laktat Dan Khamir Potensial Proteolitik Ekstraseluler Dan Milk Clotting Activity Dari Getah Dan Fresh Cheese Pepaya (Carica papaya L.) Aliifah, Felicia; Rustama, Mia Miranti; Putranto, Wendry Setiyadi
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.v4i2.49944

Abstract

Fresh cheese is a type of cheese without a fermentation process which is formed due to the milk coagulation process using the enzyme rennin. The use of rennin can be replaced using protease enzymes produced from papaya fruit sap and microorganisms. Protease enzymes from microorganisms are more profitable because they are easy to produce and gow faster. This research was carried out by making fresh cheese using papaya sap coagulum and then isolating lactic acid bacteria and yeast which have proteolytic activity and milk clotting activity. This research method is exploratory descriptive. The results showed that the total amount of LAB from fresh cheese and papaya latex was 2.4x10 6CFU/g and 1.1x10 7CFU/ml respectively, and the total amount of yeast was 1.5x10 3CFU/g and 2.4x10 6CFU/ml. Candidate LAB isolates were found to have proteolytic activity with the highest to lowest Proteolytic Index values with isolate codes G4, G3, G5, and G1 of 1.7; 1.3; 1.08 and G1 was negative or < 0. Y1 yeast isolate had an IP of 1.36 and Y4 isolate was negative or < 0. The MCA values for isolates G4, G3, G5 and G1 were 267.2 SU/ml, 250.95 SU/ml, respectively. 156.8 SU/ml and 138.1 SU/ml and both yeast isolates could not coagulate milk. The four bacterial isolates found in this study did not belong to the LAB goup. Isolates G3 and G4 have characteristics that are almost similar to the genus Bacillus, while the two yeast isolates belong to the genus Pichia and Debaryomyces. So in this study no potential isolates were found to come from lactic acid bacteria or yeast.
Pengaruh Penambahan Azolla Microphylla Pada Pakan Basal Berbentuk Pelet Terhadap Karakteristik Karkas Entok (Cairina Moshata) Rohmah, Anisa Aulia; Djunaidi, Irfan H; Tistiana, Heli
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.51791

Abstract

The large number of water fern that are still not utilized can be used as animal feed, especially muscovy ducks because they have a fairly high protein content. This research aimed to evaluate the effect of adding water fern (Azolla microphylla) to basal feed in the form of pellets on the characteristics of duck carcasses (Cairina moshata). The material used was 60 day old duck (DOD) males and females (unsex). The method in this study was an in vivo experiment using a completely randomized design (CRD) with 3 treatments and 5 replicates. The treatment consisted of giving basal feed in the form of pellets and Azolla as much as 0% (P0), 5% (P1), and 10% (P2). Variables measured in this study included live weight, carcass weight, % carcass, % breast, % thigh, % back, and % wing. The data obtained were then analyzed using Analysis of Variance (ANOVA) and continued with the smallest real difference (BNT). The results showed that the treatment had no significant effect (P>0.05) on % carcass, % breast, % thigh, % back, and % wings but had a very significant effect (P<0.01) on live weight and carcass weight. The addition of Azolla microphylla to the basal feed in the form of pellets to the carcass characteristics of muscovy duck (Cairina moshata) up to a level of 10% can increase live weight and carcass weight.
Pengaruh Konsentrasi Sorbitol terhadap Warna, Transmisi Cahaya, dan Transparansi Film Edible Film dari Gelatin Usus Ayam Damayanti, Nofita; Wulandari, Eka; Gumilar, Jajang
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.v4i2.48288

Abstract

Edible film have known as an innovative eco-friendly packaging materials because can reduce plastic wastes. One of primary components to form edible film are gelatine which hydrocolloids and contain gel-forming agents. This study used gelatine from intestines of chicken with sorbitol as plasticizer to increase film plasticity properties. Edible film are applied to surface a food should have to good quality and visual appearance. Therefore, this study aims to determine the effect of sorbitol on colour, light transmission, and transparency edible film of gelatine from chicken intestines. The method of this study carried out by experimental using a completely randomized design (CRD) anova and duncan’s test with 5 concentration treatments are, 10%, 20%, 30%, 40%, and 50%, each treatment have 4 times repetition. Statistical analysis result obtained that sorbitol concentration treatments significantly effected (P<0.05) the variables have tested. The best edible film are film contains 30% concentration of sorbitol with colour value L* 26.32, a* 33.32, and b* 0.36 (light, redness, and yelowish), light transmission value are 0.43—27.39 (200—800 nm), and transparency value 4.09.
Identifikasi Bakteri dan Kapang dalam Proses Pembuatan Bioetanol Menggunakan Campuran Feses Sapi Perah dan Tandan Kosong Kelapa Sawit Riyanto, Kirana Fairuza; Marlina, Eulis Tanti; Harlia, Ellin
Jurnal Teknologi Hasil Peternakan Vol 5, No 2 (2024): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i2.54748

Abstract

Empty palm bunches are plantation waste with a high fibre content that has potential as a bioethanol raw material. The high lignin content in TKKS requires decomposition treatment with the addition of dairy cow faeces which acts as a lignin degrader due to the presence of cellulolytic bacteria. The initial decomposition phase is the phase where microorganisms play a role in degrading cellulose substrates into glucose needed in the bioethanol fermentation process. This study aims to determine the population and characteristics of bacteria and moulds that play a role in the process of making bioethanol using a mixture of dairy cow faeces and EFB  macroscopically and microscopically. This study used descriptive analysis with 4 treatments namely P1 (60% Dairy Cow Feces : 40% EFB), P2 (70% Dairy Cow Feces : 30% EFB), P3 (80% Dairy Cow Feces : 20% EFB), and P4 (90% Dairy Cow Feces : 10% EFB) observations on day 1, 7 and 14 of the initial decomposition phase. The results showed that the highest bacterial population was 11,35 CFU/g in the P1 treatment and the highest mould population was 60 CFU/g. in the P4 treatment. The dominant bacteria are rod-shaped, gram-positive bacteria and the genus Bacillus bacteria. The moulds that play a role in the decomposition process of the mixture of TKKS and dairy cow faeces are Aspergillus, Trichoderma, Penicillium, Rhizopus and Mucor.
Pengaruh Konsentrasi Penggumpal Jus Buah Kiwi (Actinidia deliciosa) pada Proses Pembuatan Fresh Cheese Terhadap pH, Total Bakteri Asam Laktat, dan Daya Hambat Larasati, Alfanny Hasna Putri; Putranto, Wendry Setiyadi; Badruzzaman, Deden Zamzam
Jurnal Teknologi Hasil Peternakan Vol 5, No 2 (2024): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i2.57628

Abstract

Fresh cheese dibuat dari susu segar dan menggunakan enzim rennet sebagai penggumpal protein susu. Enzim rennet belum diproduksi secara masif di dalam negeri. Maka dari itu, diperlukan pengganti berupa buah kiwi yang mengandung enzim aktinidin. Penelitian ini bertujuan untuk menentukan nilai penggunaan dan level konsentrasi jus buah kiwi pada pembuatan fresh cheese terhadap pH, total BAL, daya hambat, intensitas warna, dan rendemen. Metode yang digunakan, yakni eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan konsentrasi jus buah kiwi (5%, 10%, 15%) dan dilakukan sebanyak 6 kali sehingga didapatkan total 18 unit percobaan. Hasil penelitian menunjukkan bahwa penggunaan jus buah kiwi dengan konsentrasi 5 – 15% mampu menurunkan pH 6,06 – 5,62, memiliki total BAL tertinggi pada konsentrasi 15% (17,68 × 103 CFU/g), memiliki daya hambat dengan kategori sangat lemah (<5 mm), menurunkan intensitas warna kecerahan dengan nilai 84,89 – 81,47, meningkatkan warna hijau dengan nilai -1,80 sampai -3,38, meningkatkan warna kuning dengan nilai 15,19 – 21,59, dan rendemen 9,07 – 8,70. Kesimpulan penelitian ini menunjukkan bahwa penggunaan jus buah kiwi dengan konsentrasi 15% terhadap pH, total BAL, daya hambat, intensitas warna, dan rendemen  yang terbaik sebagai pengganti rennet dalam pembuatan fresh cheese.Kata Kunci: Fresh cheese, jus buah kiwi, pH, total BAL, daya hambat, intensitas warna, rendemen
Pengaruh Pemberian Minyak Ikan Patin Terhadap Kualitas Omega 3, Omega 6 dan Omega 9 Pada Whey Susu Sapi Dwijayanti, Ratumas Sherly; Monica, Metha; Elymaizar, Zulfa
Jurnal Teknologi Hasil Peternakan Vol 5, No 2 (2024): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i2.55599

Abstract

ABSTRAK Pada susu sapi terkandung Omega 3, omega 6, dan omega 9 yang merupakan golongan asam lemak tak jenuh yang sangat dibutuhkan oleh tubuh manusia saat membentuk sel, dan ketiga asam lemak tak jenuh ini mempunyai peranan serta manfaat yang berbeda bagi tubuh manusia. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak ikan patin terhadap kualitas omega 3, omega 6 dan omega 9 pada whey susu sapi. Whey diolah dari susu sapi yang dipanaskan dan ditambahkan minyak ikan patin dengan perbandingan persentasenya adalah 0%, 2,5%, 5%, 7,5% dan 10% dari beratnya susu. Peubah yang diamati adalah kandungan omega 3, omega 6, dan omega 9 pada whey. Data yang dihasilkan kemudian dianalisis secara deskriptif. Hasil pada penelitian ini menunjukkan bahwa pemberian minyak ikan patin pada whey dengan persentase di atas 5% dapat menambah kandungan omega 6 dan omega 9 pada whey namun tidak menambah kandungan omega 3 di dalam whey.Kata kunci       : Whey, minyak ikan patin, omega-3, omega-6, omega-9  Abstract Cow's milk contains Omega 3, Omega 6 and Omega 9, which are unsaturated fatty acids which are really needed by the human body when forming cells, and these three unsaturated fatty acids have different roles and benefits for the human body. This research aims to determine the effect of adding catfish oil on the quality of omega 3, omega 6 and omega 9 in cow's milk whey. Whey is prepared from heated cow's milk and catfish oil is added with a percentage ratio of 0%, 2.5%, 5%, 7.5% and 10% of the weight of the milk. The variables observed were the omega 3, omega 6 and omega 9 content in whey. The resulting data was then analyzed descriptively. The results of this study show that adding catfish oil to whey with a percentage above 5% can increase the omega 6 and omega 9 content in the whey but does not increase the omega 3 content in the whey.Keywords        : Whey, catfish oil, omega-3, omega-6, omega-9
Pengaruh Tingkat Penambahan Labu Siam Terhadap Sifat Fisik dan Organoleptik Dimsum Ayam Prayoga, Renaldi; Pratama, Andry; Yuniarti, Endah
Jurnal Teknologi Hasil Peternakan Vol 5, No 2 (2024): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i2.56916

Abstract

Daging ayam merupakan sumber protein hewani dan sering diolah menjadi berbagai makanan seperti dimsum. Dimsum memiliki nilai gizi tinggi dan biasanya menggunakan tapioka dan terigu yang mengandung pati sebagai bahan pengisi agar padat. Karakteristik pati labu siam mirip dengan tapioka, sehingga memiliki potensi sebagai bahan pengisi dimsum ayam. Penelitian ini bertujuan untuk mengetahui pengaruh dan tingkat persentase penambahan labu siam terhadap sifat fisik (daya ikat air, susut masak, keempukan) dan organoleptik (warna, aroma, rasa, tekstur, total penerimaan) yang paling disukai. Penelitian ini menggunakan metode eksperimental Rancangan Acak Lengkap (RAL), dengan 4 perlakuan (P0=Kontrol, P1=25%, P2=35%, P3=45%), dan 5 kali ulangan. Sifat fisik dianalisis dengan uji sidik ragam dan uji lanjut Duncan, sedangkan hasil uji organoleptik di analisis dengan uji statistic KruskalWallis dan uji Mann-Whitney. Hasil penelitian menunjukkan bahwa penambahan labu siam memberikan pengaruh berbeda nyata terhadap sifat fisik dan organoleptik pada dimsum ayam. Penambahan labu siam sebanyak 45% merupakan konsentrasi terbaik dengan nilai daya ikat air sebesar 6,24% dan keempukan 10,31 mm/g/10detik, serta nilai rataan susut masak sebesar 20,34% yang masih dalam kisaran normal. Selain itu, kualitas organoleptik (rasa, tekstur, dan total penerimaan) masih tetap terjaga, tanpa mempengaruhi warna dan aroma dimsum ayam.
Kinetics of Quality Change and Estimation of Shelf Life of Red Fruit Chicken Baton (Pandanus conoideus L.) Using the Accelerated Shelf Life Testing (Aslt) Method With the Arrhenius Approach Pratiwi, Indah; tiasni, Sri
Jurnal Teknologi Hasil Peternakan Vol 6, No 1 (2025): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i1.54675

Abstract

Shredded red fruit chicken (Pandanus conoideus) is easily hydrolyzed and affects it’s quality during storage. This study aims to determine te shelf life of shrreded red fruit chicken and get the most influential parameters in determining the shelf life of shrreded red fruit chicken. The shrreded red fruit chicken to be analyzed was packaged in aluminium foil at 20 ̊ C, 30 ̊ C, and 40 ̊ C, then the moisture content, free fatty acid and peroxide number were observed for 18 days. The result showed that the quality of shrreded red fruit chicken decreased with increasing temperature and storage duration. The increase in water content, free fatty acids and peroxide number of shrreded red fruit chicken followed zero order, with Ea values of 10,346.1 cal/mol, 3,564.4 cal/mol and 9,305.9 cal/mol, respectively. Free fatty acids are most sensitive to deterioration during storage as they have the lowest Ea value.Keywords: Red Fruit Chicken Baton, Shelf Life, Arrhenius Approach.
PENGARUH LAMA MARINASI KOMBINASI SARI PATI BUAH NANAS DAN PEPAYA TERHADAP SIFAT FISIK DAN ORGANOLEPTIK DAGING ENTOK (CAIRINA MOSCHATA) Tasirin, Tasirin; Utami, Efrilia Tri Wahyu; Adyatama, Aqil
Jurnal Teknologi Hasil Peternakan Vol 6, No 1 (2025): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i1.60707

Abstract

Entok sebagai jenis unggas pedaging yang mempunyai potensi tinggi dan kaya akan kandungan nutrisi. Buah nanas dan pepaya, yang banyak digemari masyarakat, sering dimanfaatkan untuk meningkatkan kualitas daging. Penelitian ini bertujuan untuk menentukan durasi marinasi terbaik dalam memengaruhi sifat fisik dan organoleptik daging entok. Selain itu, penelitian ini juga mengevaluasi pengaruh waktu marinasi menggunakan kombinasi sari buah nanas dan pepaya terhadap sifat fisik dan organoleptik daging entok. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan (0 menit, 15 menit, 30 menit, 45 menit, dan 60 menit), yang setiap perlakuan diulang sebanyak lima kali. Data sifat fisik dianalisis menggunakan analisis variansi (ANOVA) satu arah, dan jika terdapat perbedaan signifikan (P<0,05), selanjutnya dilakukan uji Duncan’s Multiple Range Test (DMRT). Sementara itu, pengujian organoleptik yang dianalisis dengan metode Kruskal-Wallis dan bantuan software IBM SPSS versi 26. Penambahan kombinasi sari buah nanas 75% dan pepaya 25% secara signifikan terbukti memengaruhi sifat fisik dan organoleptik daging entok (P<0,05). Marinasi menggunakan kombinasi tersebut berpengaruh nyata terhadap pH daging, meskipun menghasilkan tingkat susut masak yang tinggi. Pada uji organoleptik, kombinasi sari nanas dan pepaya ini memengaruhi warna, aroma, dan tekstur daging secara signifikan, tetapi belum memberikan pengaruh nyata terhadap rasa daging entok. Secara keseluruhan, kombinasi sari pati nanas dan pepaya terbukti berpengaruh signifikan pada pH, warna, aroma, dan tekstur daging entok.

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