Article Per Year (5 Year)
p-Index From 2019 - 2024
0.444
P-Index
This Author published in this journals
All Journal Agrointek Jurnal Teknologi Hasil Peternakan
Lilis Suryaningsih
Departemen Teknologi Hasil Peternakan Fakultas Peternakan Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PENGARUH PENAMBAHAN YEAST (Candida apicola) PADA SOSIS FERMENTASI DAGING DOMBA TERHADAP KUALITAS FISIK, KIMIA DAN AKSEPTABILITAS Andry Pratama; Roostita L. Balia; Lilis Suryaningsih
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9791

Abstract

Lamb is one of the  animals livestock that is less desirable for consumption by some people because it has a distinctive flavour that affected it when were eating, called the smell is "prengus". Processing lamb into fermented sausage can remove the”prengus” smell. The addition of Candida apicola yeast to fermented sausages can improve quality and increase shelf life of product. This research aimed to find out the effect of adding Yeast Candida apicola on Physicochemical Properties and acceptability of Fermented Lamb Sausage. This research used experimental method with Completely Random Design with 3 levels of concentration factor 0,5%, 1%, 1,5% and 2%, and each treatment with 5 replication. The research showed addition of 2% yeast Candida apicola was had the best tenderness value 73.44 mm/sec/gram, 54,93% of water content, 9,21% of lipid content, 18,36% of protein content and also produced acceptability the most preferred flavour, taste and total acceptance.
Pengaruh Penggunaan Ekstrak Daun Teh Hijau (Camellia sinensis) pada Proses Pembuatan Naget Daging Sapi terhadap Sifat Kimia Muhammad Fakhri Maulana; Lilis Suryaningsih; Andry Pratama
Jurnal Teknologi Hasil Peternakan Vol 1, No 1 (2020): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.703 KB) | DOI: 10.24198/jthp.v1i1.24133

Abstract

Green tea is known as a plant who has many purpose as well as an antioxidant sources. The purpose of this research is to find out the effect of adding green tea (Camellia sinensis) extract in beef nuggets on chemical properties (moisture content, fat content, and polyphenol content). This research is an experimental research using completely randomized design method with 4 treatments and 5 repetition. The treatment that given was P1= beef nugget with no added green tea extract, P2= beef nugget + 0,5% green tea extract, P3= beef nugget + 1% green tea extract, and P4= beef nugget + 1,5% green tea extract with 5 repetition. Chemical analysis that used in this research is moisture content analysis, fat content, and polyphenols content. The obtained results then tested with anova, duncan, and polynomial test. The results showed that the treatment had a significantly real effect on polyphenols content but not on the moisture content and fat content. The addition of 1,5% green tea (Camellia sinensis) extract increase the polyphenol content of 305,96 mg/kg and influence 80,79% of the polyphenol content.
Co-Authors Andry Pratama Andry Pratama Muhammad Fakhri Maulana Roostita L Balia