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INDONESIA
Indonesian Journal of Food Technology
Published by Universitas Diponegoro
ISSN : -     EISSN : -     DOI : -
Core Subject : Education, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science Other
Arikel-artikel di jurnal ini harus melalui proses review oleh Kelompok Penguji Skripsi sebagai Mitra Bebestari.
Arjuna Subject : -
Articles 7 Documents
 1 
PENGARUH EKSTRUSI DAN PROTEKSI DENGAN TANIN PADA TEPUNG KEDELAI TERHADAP PRODUKSI GAS TOTAL DAN METAN SECARA IN VITRO ganang sajati
Indonesian Journal of Food Technology Vol 1, No 1 (2012): Indonesian Journal of Food Technology
Publisher : Indonesian Journal of Food Technology

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Abstract

The purpose of this study was to examine the influence of combined treatments of the extrusion process and the addition of a natural source of tannins (tea and or gambier wastes) of the total gas and methane production in soybean flour. The materials used in this study were soybean meal, tea waste, gambier, cow rumen fluid, alcohol, CO2, McDougall solution, 15% H2SO4, 0,5 N NaOH, 0,5 N HCl, 1% PP indicator and distilled water. The instruments used were analytical scales, test tubes, oven, extruder machine, waterbath, centrifuge, vacuum flaks, CO2 gas cylinder, 100ml syringes glass equipped with silicone hoses and clips to be closed and opened, vaccuntainer, erlenmeyergas chromatography, special flute tube and distillation flask, glass beaker, Erlenmeyer, incubator, pipettes, measuring instruments, magnetic stirrer, peristaltic pump to drain the rumen fluid and heater. This study used completely randomized design in 2x3 factorials and 3 replicates by a-factor (a0 = no extruided and a1= extruded) and b-factor(b0= no tannins, b1= tea waste tannins, b2= gambier tannin). The parameters observed including total gas and methane production, the data were taseted by usisng analysis of varience and followed by the Duncan test. The results indicate that there is no interaction between the extrusion and the addition of tannins to total gas production, while the production of methane gas does not indicate any influence (p < 0.05). It is concluded that the extrusion and protection with natural tannins of soybean flour have impacted on decreased in the production of total gas and methane production
DEGRADABILITAS BAHAN KERING, BAHAN ORGANIK DAN SERAT KASAR RANSUM DENGAN BERBAGAI LEVEL BAGASSE SECARA IN SACCO mahaken novis
Indonesian Journal of Food Technology Vol 1, No 1 (2012): Indonesian Journal of Food Technology
Publisher : Indonesian Journal of Food Technology

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Abstract

This research was conducted to determine in sacco degradability of dry matter, organic matter and crude fiber in ration with different levels of bagasse and determine the best level of bagasse in ruminant ration from degradability. The research is expected to give information about the best level of bagasse as a source of crude fiber in the complete feed views of degradability of dry matter, organic matter and crude fiber. Research conducted at the Laboratory of Animal Feed Faculty of Animal Husbandry and Agriculture Diponegoro University Semarang from October 2011 to February 2012. The research was conducted by using a three Jawa Randu Goat which fistulated on rumen as replication. The treatment are T1 = ration level of 25% bagasse, T2 = bagasse rations with 30% level, T3 = ration with the level of 35% bagasse and T4 = bagasse rations with 40% level. Ration degradability measured by using in Sacco method. The variables measured were percent loss of DM, OM and CF to calculate the fraction of a, b, c and degradation theory (DT) dry matter, organic matter and crude fiber. To calculate the degradation of feed at a time "t" (DT) used the exponential equation P = a + b (1 – exp-ct). Fraction of the value of a, b, c and DT were then analyzed statistically based on completely randomized design (CRD) if there is a treatment effect, followed by Duncan's Multiple Range Test (DMRT) for difference between means. The analysis of variance showed that there was significant effect (P <0.05) between the fraction of easily degradable (a) DM, OM and CF, and degradation theory (DT) DM, OM and CF, therefore the potentially degradable fraction (b) DM, OM and CF, the degradation rate of potentially degradable fraction (c) DM, OM and CF showed no real difference.
KECERNAAN BAHAN KERING, KECERNAAN BAHAN ORGANIK, PRODUKSI VFA DAN NH3 PAKAN KOMPLIT DENGAN LEVEL JERAMI PADI BERBEDA SECARA IN VITRO widodo widodo; fajar wahyono; sutrisno sutrisno
Indonesian Journal of Food Technology Vol 1, No 1 (2012): Indonesian Journal of Food Technology
Publisher : Indonesian Journal of Food Technology

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Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh penggunaan level jerami padi berbeda dalam pakan komplit terhadap nilai kecernaan dan fermentabilitasnya. Penelitian dilakukan melalui 2 tahap yaitu penyusunan pakan serta analisis kecernaan dan fermentabilitasnya secara in vitro. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan (P1, P2, P3 dan P4) dan 4 ulangan (U1, U2, U3 dan U4) yaitu P1 = Pakan komplit (25% jerami padi), P2 = Pakan komplit (30% jerami padi), P3 = Pakan komplit (35% jerami padi), P4 = Pakan komplit (40% jerami padi). Pakan pembanding disusun menggunakan sumber serat rumput gajah 70%. Parameter yang diamati meliputi KcBK, KcBO, produksi VFA dan NH3. Data yang diperoleh dianalisis berdasarkan analisis ragam, dan apabila perlakuan berpengaruh nyata dilanjutkan dengan uji wilayah ganda Duncan taraf 5% untuk menguji perbedaan antar perlakuan. Hasil penelitian menunjukan bahwa penggunaan level jerami padi berbeda dalam pakan komplit tidak berpengaruh nyata terhadap nilai KcBK, KcBO, produksi VFA dan NH3. Rata-rata KcBK pada perlakuan P1, P2, P3 dan P4 secara berturut-turut adalah 64,53; 63,36; 62,70 dan 60,93%, sedangkan rata-rata KcBO adalah 65,65; 65,14; 65,02 dan 62,92%. Rata-rata produksi VFA pada perlakuan P1, P2, P3 dan P4 secara berturut-turut adalah 122,50; 117,50; 112,50 dan 110,00 mM, sedangkan rata-rata produksi NH3 adalah 3,57; 3,55; 3,30 dan 3,27 mM. Rata-rata KcBK, KcBO, produksi VFA dan NH3 pakan pembanding secara berturut-turut adalah 64,70%; 55,87%; 116,25 mM dan 6,02 mM. Berdasarkan hasil penelitian mengenai KcBK, KcBO, produksi VFA dan NH3 pakan komplit dapat disimpulkan bahwa penggunaan jerami padi dengan level 25% mampu menggantikan pakan pembanding yang menggunakan rumput gajah sebagai sumber seratnya.
DAYA IKAT AIR, pH DAN SIFAT ORGANOLEPTIK CHICKEN NUGGET YANG DISUBSTITUSI DENGAN TELUR REBUS restuning tri laksmi
Indonesian Journal of Food Technology Vol 1, No 1 (2012): Indonesian Journal of Food Technology
Publisher : Indonesian Journal of Food Technology

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Abstract

Nugget yang selama ini berada di pasaran memakai bahan baku berupa daging ayam. Substitusi daging ayam dengan telur rebus merupakan bentuk inovasi produk nugget. Daging ayam yang digunakan akan disubstitusi dengan telur rebus agar harga lebih murah dan dapat dikonsumsi oleh semua kalangan masyarakat. Penelitian ini bertujuan untuk untuk mengetahui Daya Ikat Air (DIA), nilai pH, dan sifat organoleptik nugget ayam yang disubstitusi telur rebus. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Data diolah menggunakan analisis ragam pada taraf signifikasi 5%, jika berbeda nyata dilanjutkan dengan Uji Wilayah Ganda Duncan. Hasil uji statistik menunjukkan bahwa substitusi telur rebus berbeda nyata (P>0,05) terhadap sifat organoleptik. Substitusi telur rebus tidak berpengaruh nyata (P<0,05) terhadap DIA dan pH. Nilai warna agak coklat-coklat tua dengan skor 2,00 - 3,16; tekstur tidak kasar-kasar dengan skor 1,96 - 2,28; dan kesukaan suka-sangat suka dengan skor 3,16 - 3,36. Substitusi telur rebus pada chicken nugget berpengaruh pada warna, tekstur dan kesukaan. Substitusi 20% sampai 40% merupakan substitusi paling optimal sebagai diversifikasi nugget
PEMBERIAN DAUN Crotalaria usaramoensis SEBAGAI SUMBER PROTEIN RANSUM BURUNG PUYUH PERIODE GROWER TERHADAP ENERGI METABOLIS, RETENSI NITROGEN DAN EFISIENSI RANSUM Rostika Dianti
Indonesian Journal of Food Technology Vol 1, No 1 (2012): Indonesian Journal of Food Technology
Publisher : Indonesian Journal of Food Technology

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Abstract

The purpose of this study was to determine the effect of leaf C. usaramoensis with different percentage rate period quail grower diet for metabolic energy, protein retention and diet efficiency. The material used in the study were female quail age of three weeks with an average body weight of 49,55 g ± 2.69 with the amount 100 quail. Diet composed of three materials consist of wheat leaf C. usaramoensis, concentrate of Charoen Pokpand and yellow corn. Diet research compiled by ± 24% protein content and metabolic energy ± 3000 kcal / kg. The design used was completely randomized design with 4 treatments and 5 replications and 5 tail quail for each experimental unit. Treatment research is T0 (diet without leaf C. usaramoensis), T1 (diet with 3% leaf C. usaramoensis), T2 (diet with 6% with leaf C. usaramoensis) and T3 (diet with 9% with leaf C. usaramoensis). Parameters measured were diet consumption, body weight, metabolic energy, nitrogen retention and diet efficiency. Processing data using analysis of variance to determine the effect of various treatments. The results showed no significant difference (P> 0.05) due to the provision of leaf C. usaramoensis on metabolic energy, nitrogen retention and diet efficiency. Based on the results of research on the provision of leaf C. usaramoensis to 9% the same as the diet control so that leaf C. usaramoensis can be used as an alternative source of protein feed ingredients in the diet quail.
PENGARUH EKSTRUSI DAN PROTEKSI DENGAN TANIN PADA TEPUNG KEDELAI TERHADAP PRODUKSI GAS TOTAL DAN METAN SECARA IN VITRO ganang sajati
Indonesian Journal of Food Technology Vol 1, No 1 (2012): Indonesian Journal of Food Technology
Publisher : Indonesian Journal of Food Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.191 KB)

Abstract

The purpose of this study was to examine the influence of combined treatments of the extrusion process and the addition of a natural source of tannins (tea and or gambier wastes) of the total gas and methane production in soybean flour. The materials used in this study were soybean meal, tea waste, gambier, cow rumen fluid, alcohol, CO2, McDougall solution, 15% H2SO4, 0,5 N NaOH, 0,5 N HCl, 1% PP indicator and distilled water. The instruments used were analytical scales, test tubes, oven, extruder machine, waterbath, centrifuge, vacuum flaks, CO2 gas cylinder, 100ml syringes glass equipped with silicone hoses and clips to be closed and opened, vaccuntainer, erlenmeyergas chromatography, special flute tube and distillation flask, glass beaker, Erlenmeyer, incubator, pipettes, measuring instruments, magnetic stirrer, peristaltic pump to drain the rumen fluid and heater. This study used completely randomized design in 2x3 factorials and 3 replicates by a-factor (a0 = no extruided and a1= extruded) and b-factor(b0= no tannins, b1= tea waste tannins, b2= gambier tannin). The parameters observed including total gas and methane production, the data were taseted by usisng analysis of varience and followed by the Duncan test. The results indicate that there is no interaction between the extrusion and the addition of tannins to total gas production, while the production of methane gas does not indicate any influence (p < 0.05). It is concluded that the extrusion and protection with natural tannins of soybean flour have impacted on decreased in the production of total gas and methane production
PERTUMBUHAN DAN PRODUKSI RUMPUT BENGGALA (Panicum maximum) PADA BERBAGAI UPAYA PERBAIKAN TANAH SALIN suswati suswati
Indonesian Journal of Food Technology Vol 1, No 1 (2012): Indonesian Journal of Food Technology
Publisher : Indonesian Journal of Food Technology

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Abstract

Penelitian ini bertujuan untuk mengkaji pertumbuhan dan produksi rumput benggala (Panicum maximum) pada berbagai upaya perbaikan tanah salin. Penelitian dilaksanakan di Rumah Kaca, Laboratorium Ilmu Tanaman Makanan Ternak, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang. Penelitian menggunakan rancangan acak lengkap dengan 7 perlakuan dan 3 ulangan. Perlakuan terdiri dari : kontrol (P0), gypsum (P1), abu sekam padi (P2), pupuk kandang (P3), gypsum dan abu sekam padi (P4), gypsum dan pupuk kandang (P5) dan abu sekam padi dan pupuk kandang (P6). Parameter yang diamati adalah tinggi tanaman, jumlah daun, jumlah anakan, panjang akar, bahan kering akar, produksi bahan kering dan nisbah daun batang. Hasil penelitian menunjukkan bahwa perlakuan perbaikan tanah salin berpengaruh nyata (P<0,05) terhadap pertambahan tinggi tanaman, pertambahan jumlah daun, pertambahan jumlah anakan, panjang akar, bahan kering akar dan produksi bahan kering tetapi tidak berpengaruh nyata (P>0,05) terhadap nisbah daun batang.

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