Jurnal Teknologi Hasil Peternakan最新文献

Pengaruh Marinasi Berbagai Konsentrasi Sari Jeruk Nipis (Citrus aurantifolia) terhadap Sifat Fisik (pH, Keempukan, Daya Ikat Air, dan Susut Masak) Daging Kerbau Beku 腌橙汁(Citrus aurantifolia)对牛肉的物理性质(pH, keemoms，水结合能力和烹饪水份)的影响

Jurnal Teknologi Hasil Peternakan Pub Date : 2023-05-31 DOI: 10.24198/jthp.v4i1.45282

Adinda Putri Yasmin, Andry Pratama, Lilis Suryaningsih

{"title":"Pengaruh Marinasi Berbagai Konsentrasi Sari Jeruk Nipis (Citrus aurantifolia) terhadap Sifat Fisik (pH, Keempukan, Daya Ikat Air, dan Susut Masak) Daging Kerbau Beku","authors":"Adinda Putri Yasmin, Andry Pratama, Lilis Suryaningsih","doi":"10.24198/jthp.v4i1.45282","DOIUrl":"https://doi.org/10.24198/jthp.v4i1.45282","url":null,"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.","PeriodicalId":167046,"journal":{"name":"Jurnal Teknologi Hasil Peternakan","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135439166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Imbangan Susu UHT dan Jus Kurma terhadap Karakteristik Kimia (pH dan Kadar Serat) dan Karakteristik Organoleptik Produk Susu Kurma 超高频牛奶和枣椰树汁对其化学特性(pH值和纤维含量)和有机枣椰树产品的影响

Jurnal Teknologi Hasil Peternakan Pub Date : 2023-03-01 DOI: 10.24198/jthp.v4i1.46369

Rahma Safira Athar, Eka Wulandari, Dicky Tri Utama

{"title":"Pengaruh Imbangan Susu UHT dan Jus Kurma terhadap Karakteristik Kimia (pH dan Kadar Serat) dan Karakteristik Organoleptik Produk Susu Kurma","authors":"Rahma Safira Athar, Eka Wulandari, Dicky Tri Utama","doi":"10.24198/jthp.v4i1.46369","DOIUrl":"https://doi.org/10.24198/jthp.v4i1.46369","url":null,"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.","PeriodicalId":167046,"journal":{"name":"Jurnal Teknologi Hasil Peternakan","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135533445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Karakteristik Mikrobiologi (Total Bakteri, Total Yeast) dan pH Produk Susu Kurma Selama Penyimpanan Suhu Rendah (4-6°C) 微生物(细菌、总计特征Yeast)和pH奶制品椰枣低温储存期间(4 - 6°C)

Jurnal Teknologi Hasil Peternakan Pub Date : 2023-03-01 DOI: 10.24198/jthp.v4i1.46258

Ailsa Aqilah Adine, Eka Wulandari, Dicky Tri Utama

{"title":"Karakteristik Mikrobiologi (Total Bakteri, Total Yeast) dan pH Produk Susu Kurma Selama Penyimpanan Suhu Rendah (4-6°C)","authors":"Ailsa Aqilah Adine, Eka Wulandari, Dicky Tri Utama","doi":"10.24198/jthp.v4i1.46258","DOIUrl":"https://doi.org/10.24198/jthp.v4i1.46258","url":null,"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 5 th day of storage, 10 th day of storage, 15 th day of storage and 20 th 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 = 0.165x 3 - 1.525x 2 + 4.328x + 2.524; different yeast totals with a cubic regression pattern in the equation y = 0.1826x 3 - 1.6219x 2 + 4.7425x + 1.6895; and a different pH by following the cubic regression pattern in the equation y = -0.044x 3 + 0.368x 2 - 1.0303x + 7.376. The maximum product storage time up to the 5 th day of storage at low temperatures (4-6 ℃ ).","PeriodicalId":167046,"journal":{"name":"Jurnal Teknologi Hasil Peternakan","volume":"127 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135533223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Rasio C/N Campuran Feses Sapi Perah dan Daun Kirinyuh terhadap Kualitas POC (Pupuk Organik Cair) 牛奶、奶牛粪便和小豆油油混合比对POC(液体有机肥料)质量的影响

Jurnal Teknologi Hasil Peternakan Pub Date : 2023-03-01 DOI: 10.24198/jthp.v4i1.45739

Ari Abdulah Safari, Yuli Astuti Hidayati, Mieke Rochimi Setiawati

{"title":"Pengaruh Rasio C/N Campuran Feses Sapi Perah dan Daun Kirinyuh terhadap Kualitas POC (Pupuk Organik Cair)","authors":"Ari Abdulah Safari, Yuli Astuti Hidayati, Mieke Rochimi Setiawati","doi":"10.24198/jthp.v4i1.45739","DOIUrl":"https://doi.org/10.24198/jthp.v4i1.45739","url":null,"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.","PeriodicalId":167046,"journal":{"name":"Jurnal Teknologi Hasil Peternakan","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135533446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analisis Kandungan Boraks dan Formalin pada Produk Olahan Daging yang dijual oleh UMKM di Kota Bandung 分析万隆UMKM出售的肉类加工产品中硼酸和甲醛的含量

Jurnal Teknologi Hasil Peternakan Pub Date : 2023-03-01 DOI: 10.24198/jthp.v4i1.46403

Nabila Nissa Alifia, Eulis Tanti Marlina, Dicky Tri Utama

{"title":"Analisis Kandungan Boraks dan Formalin pada Produk Olahan Daging yang dijual oleh UMKM di Kota Bandung","authors":"Nabila Nissa Alifia, Eulis Tanti Marlina, Dicky Tri Utama","doi":"10.24198/jthp.v4i1.46403","DOIUrl":"https://doi.org/10.24198/jthp.v4i1.46403","url":null,"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 KMnO 4 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.","PeriodicalId":167046,"journal":{"name":"Jurnal Teknologi Hasil Peternakan","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135533220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Penambahan Minyak Jintan Hitam (Nigella sativa) dengan Konsentrasi Berbeda pada Proses Pembuatan Yoghurt terhadap Jumlah Bakteri Asam Laktat, pH, dan Akseptabilitas 对酸奶油(Nigella sativa)的浓度不同，酸奶油对乳酸、pH和可吸收性细菌的数量的影响不同

Jurnal Teknologi Hasil Peternakan Pub Date : 2023-03-01 DOI: 10.24198/jthp.v4i1.45086

Muhammad Rhafly Saleh, Wendry Setiyadi Putranto, Jajang Gumilar

{"title":"Pengaruh Penambahan Minyak Jintan Hitam (Nigella sativa) dengan Konsentrasi Berbeda pada Proses Pembuatan Yoghurt terhadap Jumlah Bakteri Asam Laktat, pH, dan Akseptabilitas","authors":"Muhammad Rhafly Saleh, Wendry Setiyadi Putranto, Jajang Gumilar","doi":"10.24198/jthp.v4i1.45086","DOIUrl":"https://doi.org/10.24198/jthp.v4i1.45086","url":null,"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 10 8 CFU/mL and a pH value of 4.39.","PeriodicalId":167046,"journal":{"name":"Jurnal Teknologi Hasil Peternakan","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135533221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Penambahan Pasta Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) pada Es Krim Sinbiotik terhadap Jumlah Bakteri Asam Laktat, pH, dan Overrun 对乳酸、pH和过剩细菌数量的抗生素抗生素冰淇淋的影响

Jurnal Teknologi Hasil Peternakan Pub Date : 2023-01-01 DOI: 10.24198/jthp.v4i1.45515

Lathifah Nur Sahbani, Wendry Setiyadi Putranto, Dicky Tri Utama

{"title":"Pengaruh Penambahan Pasta Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) pada Es Krim Sinbiotik terhadap Jumlah Bakteri Asam Laktat, pH, dan Overrun","authors":"Lathifah Nur Sahbani, Wendry Setiyadi Putranto, Dicky Tri Utama","doi":"10.24198/jthp.v4i1.45515","DOIUrl":"https://doi.org/10.24198/jthp.v4i1.45515","url":null,"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 10 8 CFU/mL, pH value of 4.77 and overrun of 14.23%.","PeriodicalId":167046,"journal":{"name":"Jurnal Teknologi Hasil Peternakan","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135441060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pemanfaatan Kopi Arabika (Coffea arabica) dalam Pembuatan Minuman Yoghurt sebagai Pangan Fungsional 阿拉比卡咖啡(Coffea arabica)的作用使酸奶成为一种功能性食品

Jurnal Teknologi Hasil Peternakan Pub Date : 2022-11-22 DOI: 10.24198/jthp.v3i2.40545

Indira Lanti Kayaputri, Rosalina Ilmi Amalia, Fairuz Khairunnisa

引用次数: 1

Pengaruh Marinasi Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC.) terhadap Jumlah Total Bakteri, Awal Kebusukan dan Akseptabilitas pada Daging Babi 安达利曼果萃取物对细菌的总数量、变质和对猪肉的耐受性的影响

Jurnal Teknologi Hasil Peternakan Pub Date : 2022-09-01 DOI: 10.24198/jthp.v3i2.42233

Tiorugun Marpaung, Lilis Suryaningsih, Andry Pratama

引用次数: 0

Pengaruh Penggunaan Asam Klorida terhadap Rendemen, Kadar Air, dan Kadar Abu Gelatin Ceker Itik (Anas platyrhynchos Javanica)

Jurnal Teknologi Hasil Peternakan Pub Date : 2022-09-01 DOI: 10.24198/jthp.v3i2.42000

Hana Aulia Andiati, W. S. Putranto, Jajang Gumilar

引用次数: 0