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All Journal Buletin Peternakan Jurnal Ilmu Ternak dan Veteriner Jurnal Ilmu dan Teknologi Peternakan Tropis SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Ilmu Peternakan Terapan Jurnal Triton Jurnal Peradaban Masyarakat (JPM)
Agus Hadi Prayitno
Politeknik Negeri Jember
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The Study of Chemical Contents, Daily Values, and Microbiology of Chicken Chili Sauce Hadi Prayitno, Agus; Meswari, Rusna; Diauddin, Muhammad
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.257

Abstract

The chicken chili sauce was made by sautéing chili, onion, garlic, salt, sugar, monosodium glutamate, and chicken using palm oil. The chili sauce nutrition was improved by adding chicken meat because it contains animal protein which was liked by the community. This study was examined the chemical content, daily values, and microbiology of chicken chili sauce. The chemical content parameters tested included water content, fat, protein, carbohydrate, energy, and vitamin C. The nutritional adequacy rate was calculated based on the chemical content of chili sauce with a serving size of 20 g. The microbiological parameters tested were total plate count, Salmonella, Staphylococcus, and Coliform. The data obtained were analyzed descriptively. The results showed that the chemical content of chicken chili sauce consisted of 12.18% water, 0.88% ash, 7.88% protein, 55.91% fat, 3.14% carbohydrate, 3.69% sugar, 627 kcal energy, 41 mg sodium, 5 mg vitamin C, and 7 mek O2/kg peroxide numbers. The daily values of chicken chili sauce were calculated based on the average energy sufficiency of 2,150 kcal per person per day with a serving size of 20 g then by consuming chili sauce per serving can meet the daily needs of fat 16.69%, protein 2.63%, carbohydrate 1.42%, sodium 0.55%, and vitamin C 1.11%. The chicken chili sauce was safe for consumption because the bacterial contamination was still low with a total plate count of 1.4x102 CFU/mg, Salmonella, Staphylococcus, and Coliform were negative.
The Study of Chemical Contents, Daily Values, and Microbiology of Chicken Chili Sauce Agus Hadi Prayitno; Rusna Meswari; Muhammad Diauddin
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.257

Abstract

The chicken chili sauce was made by sautéing chili, onion, garlic, salt, sugar, monosodium glutamate, and chicken using palm oil. The chili sauce nutrition was improved by adding chicken meat because it contains animal protein which was liked by the community. This study was examined the chemical content, daily values, and microbiology of chicken chili sauce. The chemical content parameters tested included water content, fat, protein, carbohydrate, energy, and vitamin C. The nutritional adequacy rate was calculated based on the chemical content of chili sauce with a serving size of 20 g. The microbiological parameters tested were total plate count, Salmonella, Staphylococcus, and Coliform. The data obtained were analyzed descriptively. The results showed that the chemical content of chicken chili sauce consisted of 12.18% water, 0.88% ash, 7.88% protein, 55.91% fat, 3.14% carbohydrate, 3.69% sugar, 627 kcal energy, 41 mg sodium, 5 mg vitamin C, and 7 mek O2/kg peroxide numbers. The daily values of chicken chili sauce were calculated based on the average energy sufficiency of 2,150 kcal per person per day with a serving size of 20 g then by consuming chili sauce per serving can meet the daily needs of fat 16.69%, protein 2.63%, carbohydrate 1.42%, sodium 0.55%, and vitamin C 1.11%. The chicken chili sauce was safe for consumption because the bacterial contamination was still low with a total plate count of 1.4x102 CFU/mg, Salmonella, Staphylococcus, and Coliform were negative.
Quality of Chicken Sausage Fortified with Nano-Calcium Duck Eggshell in Different Vacuum Packaging during Storage at -18C Agus Hadi Prayitno; Faradinda Lorenza; Suparmi Suparmi; Muhamad Hafiidh Naafi’yan
Jurnal Ilmu Ternak dan Veteriner Vol 26, No 4 (2021): December 2021
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v26i4.2900

Abstract

This study aimed to determine the effect of fortification of duck eggshellnano-calcium and different types of packaging on the quality of chicken sausage. The sausage was made of duck eggshellnano-calcium, chicken fillet, sugar, garlic powder, salt, pepper, tapioca, ice, oil, soy protein isolate, sodium tripolyphosphate, monosodium glutamate, collagen casing, polyethylene, nylon, and retort pouch packaging. Treatment for fortification of duck eggshellnano-calcium was P0 (0%) and P1 (0.3%) of the total dough. Vacuum packaging treatments were K1 (polyethylene), K2 (nylon), and K3 (retort pouch). All chicken sausages were vacuum-packed and stored at -18°C for 0 and 14 days of observation. Parameters tested were water content, pH value, peroxide value, and total plate count. Data collected were analyzed by analysis of variance in a completely randomized design with factorial patterns and if there was a significant difference (P<0.05) then further tested with Duncan's New Multiple Range Test. Sausage fortified with duck eggshell nano-calcium with vacuum retort pouch packaging was the best treatment with the lowest peroxide value at day 14 shelf life. Sausage fortified with nano-calcium duck eggshell with vacuum retort pouch packaging at day 14 shelf life had moisture (51.59%), pH value (6.83), peroxide value (64.64 meq O2/kg), and total plate count (3.50 X 103 cfu/g).
Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler Agus Hadi Prayitno; T H Rahman
Jurnal Ilmu Ternak dan Veteriner Vol 25, No 4 (2020): December 2020
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v25i4.2514

Abstract

This study aimed to determine the effect of edamame flour filler substitution on the chemical quality of culled duck meatballs. The research material consisted of culled duck meat, tapioca flour, edamame flour, albumen, garlic, onion, salt, pepper, monosodium glutamate, sodium tripolyphosphate, and ice. The edamame flour filler substitution treatments were P0 (0%), P1 (5%), P2 (10%), P3 (15%), and P4 (20%) from total filler. Each treatment consisted of five replications. The parameters which tested were moisture, protein, fat, fiber, and ash contents. Data on chemical quality results were analyzed by analysis of variance using completely randomized design and if there was significantly different (P<0.01), then it’ll be further tested by the Duncan's New Multiple Range Test. Results showed that the substitution of edamame flour filler starting from the level of 5% was significantly affected water content, protein, fat, fiber, and ash of culled duck meatballs. Edamame flour can be used as a filler substitution up to 20% level by giving a good effect on increasing the meatball protein content, but also having a negative impact with increasing the fat content of culled duck meatballs.
Characterisation of Nano-Calcium Lactate from Chicken Eggshells Synthesized by Precipitation Method as Food Supplement Agus Hadi Prayitno; T A Siswoyo; Y Erwanto; T Lindrianti; Sri Hartatik; Joni Murti Mulyo Aji; Edi Suryanto; Rusman Rusman
Jurnal Ilmu Ternak dan Veteriner Vol 26, No 4 (2021): December 2021
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v26i4.2828

Abstract

Osteoporosis can be prevented by consuming calcium lactate. Calcium that is consumed is generally in a micro-size. Micro-sized calcium is only absorbed by the body by about 50% which can cause deficiency. Eggshells are poultry waste that is rich in calcium and can be used as a cheap source of dietary calcium through nanotechnology. Nanotechnology has been developed to increase calcium absorption. This study aimed to synthesize nano-calcium lactate from chicken eggshells,and commercial calcium oxide by precipitation method. Synthesis was carried out by reacting a solution of 1 mol/L eggshell calcium oxide and commercial calcium oxide (control) as much as 20 ml mixed with a solution of 6 mol/L lactic acids as much as 30 ml with a ratio of 1:1.5 (v/v) for 30 minutes at 50°C at a speed of 500 rpm/minute using a magnetic stirrer. Ethanol 50% was added as much as 20 ml (v/v), oven-dried at 105°C for 72 hours then crushed to produce eggshell nano-calcium lactate (NCaL) powder. Characterisation of NCaL using Transmission electron microscopy (TEM), X-ray diffraction (XRD), and Fourier transform infrared (FTIR). Result showed that NCaL in the form of white crystals could be synthesized from chicken eggshells by precipitation method. Characterization with XRD showed that the diffraction angle was 2θ with the peaks of NCaL, namely 9.3800°, 10.3869°, and 22.9570°. Characterization with FTIR obtained a peak in the wavenumber from NCaL, namely 1,589.34 cm-1. Characterization using TEM showed that the crystal size of NCaL was 75 nm.
Kualitas Fisik dan Sensoris Daging Ayam Broiler yang Diberi Pakan dengan Penambahan Ampas Virgin Coconut Oil (VCO) (Physical and Sensory Quality of Meat of Broiler Chicken Fed with The Addition of Virgin Coconut Oil Waste) Agus Hadi Prayitno; Edi Suryanto; Zuprizal (Zuprizal)
Buletin Peternakan Vol 34, No 1 (2010): Buletin Peternakan Vol. 34 (1) Februari 2010
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v34i1.107

Abstract

The experiment was conducted to evaluate physical and sensory quality of meat of broiler chicken fed diets with addition of VCO waste. One hundred and twenty five DOC’s unsex Arbor Acres strain CP 707 were randomly dividedinto 25 groups containing five birds each. There were five dietary treatments and five cages in each treatment for replication. Chickens were raised for 35 days. Levels of VCO waste in feed treatments were: 0, 0.5, 1.0, 1.5, and 2.0%.Drinking water and feed were given ad libitum. For the first week, birds were fed BR1, afterward dietary treatments were given until the end of the experiment and then they were slaughtered. Meat samples (Pectoralis superficialis) weretaken to determine the physical and sensory quality of meat. The data of physical quality were analysed by the analysis variance of completely randomized design, whereas data of sensorial quality were analysed by the analysis of nonparametric test of Hedonic Kruskal-Wallis. The results showed that addition of VCO waste level increased pH value and water-holding capacity and decreased cooking loss and tenderness of meat of broiler chicken. However, sensorialtest indicated that VCO waste addition did not affect color, taste, texture, juiciness, tenderness, and acceptability of meat of broiler chicken. It could be concluded that the addition of VCO waste in the ration improved the physicalquality of broiler meat.(Key word: Chicken broiler meat, Physical quality, Sensory, VCO waste)
Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata)) Agus Hadi Prayitno; Firdha Miskiyah; Afina Viyunnur Rachmawati; Tombak Mahesa Baghaskoro; Bekti Putra Gunawan; Soeparno (Soeparno)
Buletin Peternakan Vol 33, No 2 (2009): Buletin Peternakan Vol. 33 (2) Juni 2009
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v33i2.124

Abstract

The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of sausage by using fortification with β-caroten of pumpkin. There were five treatments of fortification with β-caroten of pumpkin asthe filler substitutions on sausage processing. The treatments were: 0% (control), 25, 50, 75, and 100% of the filler. There were five replications in each treatment. The data of physical and chemical characteristics from the completely randomized design were analysed by analysis of variance. The data of sensory characteristics were analysed by the analysis of non parametric test of Hedonic Kruskal-Wallis. The results showed that sausage fortified with β-caroten of pumpkin as the filler substitutions up to 100% level on sausage processing affected significantly (P<0.01) on physical characteristics of sausage (decreased water-holding capacity, increased tenderness and it did not affect pH value of sausage), chemical characteristics of sausage (decreased moisture, increased protein, fiber, β-caroten, and it did not affect the fat content of sausage), and sensory characteristics of sausage (increased taste, decreased color, aroma, texture, touchness, and acceptability of sausage).(Key words: Sausage, Pumpkin, β-caroten, Physical characteristics, Chemical, Sensory)
Pengaruh Metode Pembuatan dan Pengeringan yang Berbeda terhadap Karakteristik Fisik, Kimia, dan Sensoris Dendeng Daging Kelinci Agus Hadi Prayitno; Dwi Puspa Adie Saputra; Antariya Kurniati; Herni Widyastuti; Raras Rahayu Utami; Soeparno (Soeparno); Rusman (Rusman)
Buletin Peternakan Vol 36, No 2 (2012): Buletin Peternakan Vol. 36 (2) Juni 2012
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v36i2.1587

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh metode pembuatan dan pengeringan yang berbeda terhadap karakteristik fisik, kimia, dan sensoris dendeng daging kelinci. Metode pembuatan dendeng yaitu iris dan giling. Metode pengeringan dendeng yaitu kering matahari dan kering oven. Setiap perlakuan terdiri atas tiga replikasi. Data hasil uji karakteristik fisik dan kimia dendeng dianalisis dengan analisis variansi pola faktorial 2 x 2. Perbedaan rerata pada interaksi diuji dengan uji Duncan’s New Multiple Range Test. Data hasil uji sensoris dendeng dianalisis dengan analisis non parametrik dengan uji Hedonic Kruskal-Wallis. Hasil penelitian menunjukkan bahwa metode pembuatan yang berbeda berpengaruh nyata (P<0,05) terhadap karakteristik fisik dendeng (nilai pH, susut masak, dan keempukan), karakteristik kimia dendeng (kadar lemak), dan karakteristik sensoris dendeng (tekstur, keempukan, dan daya terima). Metode pengeringan yang berbeda berpengaruh nyata (P<0,05) terhadap karakteristik fisik dendeng (susut masak dan keempukan), karakteristik kimia dendeng (kadar lemak), dan karakteristik sensoris dendeng (warna). Ada interaksi yang nyata (P<0,05) antara metode pembuatan dan pengeringan yang berbeda terhadap karakteristik kimia dendeng sedangkan berbeda tidak nyata terhadap karakteristik fisik dendeng. Dendeng giling dengan kering oven adalah yang paling baik dengan tekstur yang lebih halus, lebih empuk, dan lebih disukai. (Kata kunci: Daging kelinci, Karakteristik dendeng, Pembuatan, Pengeringan)
PENGARUH FORTIFIKASI NANOPARTIKEL KALSIUM LAKTAT KERABANG TELUR TERHADAP SIFAT KIMIA DAN FISIK BAKSO AYAM Agus Hadi Prayitno
Buletin Peternakan Vol 40, No 1 (2016): BULETIN PETERNAKAN VOL. 40 (1) FEBRUARI 2016
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v40i1.9821

Abstract

The experiment was conducted to analysis the effect of nanoparticle eggshell calcium lactate fortification on chemical and physical properties of chicken meatballs. The materials were chicken meat, filler, spices, salt, eggshell calcium and nanoparticle calcium lactate. Fortification level of eggshell calcium and nanoparticle calcium lactate on making meatballs was 0.3% of the total meatball dough. Each treatment consisted of five replications. The data of chemical and physical properties of meatballs were analyzed statistically using variance analysis. The differences between means were tested by Duncan's new Multiple Ranges Test. The meatball fortified with eggshell calcium showed lower moisture content 67.92%, and showed higher fat content 6.92% and ash 2.56% than those of nanoparticle eggshell calcium lactate. The meatballs fortified with eggshell calcium had higher pH value 7.34 and water-holding capacity 58.53% and more firmness than those of fortified with eggshell calcium lactate. (Keywords: Chemical and physical properties, Chicken meatballs, Eggshell, Fortification, Nanoparticle calcium lactate)
Uji Kualitas Fisik dan Mikroskopis (pH, Kadar Air dan Jumlah Total Mikroba) Daging Broiler di Kabupaten Jember Hariadi Subagja; Dini Aprilia; Agus Hadi Prayitno; Anang Febri Prasetyo; Wida Wahidah Mubarokah
JURNAL TRITON Vol 13 No 1 (2022): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v13i1.237

Abstract

Daging broiler adalah salah satu produk pangan asal peternakan yang banyak diminati masyarakat karena merupakan sumber protein hewani yang mengandung asam amino esensial dan nilai gizi yang baik bagi tubuh manusia. Penelitian ini bertujuan menganalisis tingkat cemaran bakteri daging broiler yang dijual pada Pasar Tradisional dan Modern di Kabupaten Jember. Sebanyak 30 sampel daging broiler diambil secara acak (random sampling) dari 3 pasar tradisional dan 3 pasar modern di Kabupaten Jember. Data yang diperoleh dianalisis secara deskriptif. Parameter yang diamati yaitu nilai pH, kadar air, dan total mikroba daging. Data yang diperoleh dianalisis dengan menggunakan independent sample t test dan dianalisis secara deskriptif dengan kondisi di lapangan. Hasil analisis dari penelitian ini menunjukkan bahwa daging yang diperoleh dari pasar tradisional memiliki rata-rata nilai pH 5,79, sedangkan daging dari pasar modrn memiliki rata-rata nilai pH 5,96. Daging dari pasar tradisional memiliki kadar air 76,40%, sedangkan kadar air daging dari pasar modern yaitu 75,21%. TPC daging broiler dari pasar tradisional lebih tinggi dari pasar moder. Jumlah TPC daging dari pasar tradisional yaitu sebesar 6,055 x 107 dan jumlah TPC daging pada pasar modern yaitu 2,636 x 105.Kesimpulan dari penelitian ini yaitu daging broiler yang diperoleh dari pasar modern memiliki nilai TPC yang telah sesusai dengan SNI (3924:2009),sedangkan daging dari pasar tradisional memiliki nilai TPC melebihi standar maksimum yang telah ditentukan SNI. Tingginya jumlah TPC daging pada pasar tradisional menyebabkan daging dari pasar tersebut memiliki kualitas yang kurang baik karena tingginya jumlah mikroba dalam daging yang menyebabkan daging lebih cepat rusak.
Co-Authors Adib Norma Respati Afina Viyunnur Rachmawati Agatha Widiyawati Ahmad Sa'Roni Anang Febri Prasetyo, Anang Febri Anang Sutirtoadi Antariya Kurniati Ardina Tanjungsari Awaludin, Aan Bekti Putra Gunawan Budi Prasetyo Budi Prasetyo Budi Utomo DADIK PANTAYA Diauddin, Muhammad Dini Aprilia Dwi Puspa Adie Saputra Dyah Laksito Rukmi Edi Suryanto Edi Suryanto Estin Roso Pristiwaningsih Faradinda Lorenza Firdha Miskiyah Firdha Miskiyah Gilang Setyo Wibisono Hariadi Subagja Hatmiyarni Tri Handayani Herni Widyastuti Huda Oktafa Joko Irsan Sanyoto Joni Murti Mulyo Aji Meswari, Rusna Mira Andriani Muhamad Hafiidh Naafi’yan Muhammad Diauddin Niswatin Hasanah Noor Asrianto Nugraheni, Yudhi Ratna Nuraidya Fajariah Nurkholis, - Raras Rahayu Utami Rinanti, Rosyida Fajri Rusman (Rusman) Rusman Rusman Rusna Meswari Soeparno (Soeparno) Soeparno Soeparno Sri Hartatik Suparmi Suparmi T A Siswoyo T H Rahman T Lindrianti Theo Mahiseta Syahniar Tombak Mahesa Baghaskoro Wida Wahidah Mubarokah Yuny Erwanto Zuprizal (Zuprizal)