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All Journal Jurnal Agripet Jurnal Ilmu dan Teknologi Hasil Ternak Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Media Kontak Tani Ternak Sawala : Jurnal pengabdian Masyarakat Pembangunan Sosial, Desa dan Masyarakat Jurnal Teknologi Hasil Peternakan Farmers: Journal of Community Services

Andry Pratama

Departemen Teknologi Hasil Peternakan Fakultas Peternakan Universitas Padjadjaran

Author-ID : 2751214

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Immunology & microbiology Social Sciences Veterinary Other

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Karakteristik Kimia Dodol Susu Substitusi Tepung Ketan dengan Tepung Ubi Jalar Trianing Tyas Kusuma Anggaeni; Andry Pratama
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Milk dodol is a dairy product with the main ingredients of milk, glutinous rice flour and coconut milk. Glutinous rice flour can substitute glutinous rice flour using other types of flour. The objectives of this study were to determine the substitution effect of glutinous rice flour with sweet potato flour, and the best ratio in producing of “milk dodol” due to the chemical characteristics. Data were analyzed by using Completely Randomized Design (CRD) with six treatments of substitution, P0 = 100% glutinous rice flour (as control), P1 = 20% sweet potato flour and 80% glutinous rice flour, P2 = 40% sweet potato flour and 60% glutinous rice flour, P3 = 60% sweet potato flour and 40% glutinous rice flour, P4 = 80% sweet potato flour and 20% glutinous rice flour, P5 = 100% sweet potato flour, which was 4 replication. The results showed that the use of sweet potato flour up to 100% still had water content and sugar content that met the quality requirements of dodol based on the Indonesian National Standard.

Kualitas Naget Sapi yang diberi Ekstrak Daun Teh Hijau (Camellia sinensis) Rofi Abdul Barry; Jajang Gumilar; Andry Pratama
Jurnal Teknologi Hasil Peternakan Vol 1, No 2 (2020): September
Publisher : Unpad Press

This Green tea (Camellia sinensis) extract (GTE) contains active compouns such as tannins, flavonoids, epicatechins, catechins which have potential use as natural ingredients to improve food quality. This study aims to determine the effect of using various concentrations of GTE and determine the best concentration in terms of physical quality (water holding capacity, cooking loss and tenderness) and acceptability (taste, color, aroma, and total ecceptance) of beef nugget. The study was conducted experimentally using a Completely Randomized Design (CRD) with four treatments of beef nugget with the addition of GTE concentration 0% (P1), 2,5% (P2), 5% (P3), and 7,5% (P4). Each treatment was replicated five times. Analysis of variance was used to determine the effect of the use of GTE on the physical and acceptability quality of beef nugget. Acceptability was tested by the KruskallWallis’s test. The results showed that the addition of GTE did not give different results on physical quality and acceptability quality.

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

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 Adelse Prima Mulya Eka Wulandari Endah Yuniarti Endah Yuniarti Jajang Gumilar Ken Ratu Gharizah Alhuur Kusmajadi Suradi Lilis Suryaningsih Lilis Suryaningsih Lilis Suryaningsih Lilis Suryaningsih Muhammad Fakhri Maulana Ramadhan Febriansyah Rofi Abdul Barry Roostita L Balia TRIANING TYAS KUSUMA ANGGAENI Trianingtyas Kusuma Anggaini Wendry Setiyadi Putranto

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