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All Journal International Journal of Advances in Applied Sciences Jurnal Pangan dan Gizi Jurnal AGROTEKNOLOGI Jurnal Agripet Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Journal of the Indonesian Tropical Animal Agriculture Warta IHP (Warta Industri Hasil Pertanian) Animal Production : Indonesian Journal of Animal Production Caraka Tani: Journal of Sustainable Agriculture Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Jurnal Teknologi Pangan Berkala Penelitian Teknologi Kulit, Sepatu, dan Produk Kulit
Nurwantoro .
Departemen Pertanian, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro
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Processing of Meat With Marination System for Increasing Food Safety and Added Value ., Nurwantoro; Bintoro, V P; Legowo, A M; Purnomoadi, Agung
Indonesian Bulletin of Animal and Veterinary Sciences Vol 22, No 2 (2012)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.574 KB) | DOI: 10.14334/wartazoa.v22i2.851

Abstract

In broad perspective, meat contains many essential nutrients such as protein, fat, minerals, carbohydrates (minor amount) and water. The existence of these nutrients render meat not only as a nutritious food, but also potential as a media for bacterial growth, so that it needs to be further processed. One of the methods to process meat is by soaking the meat in a marinade solution (marination). There are three treatments that maybe performed on meat in the marination system. The first method is using phosphate salt solution to enhance the water holding capacity. The second method is utilizing the acidic salt solution or organic acids to soften the meat and control the bacteria growth. The third method is using spicy solution that can be combined with sugar, salt (NaCl) and organic acids to improve the physical performance and taste of meat as well as to control the growth of bacteria. It is concluded that marination of meat could increase physical, chemical, microbiological properties and sensory. Key words: Marination, meat, safety
The Effect of Turmeric (Curcuma domestica) Extract on Water Holding Capacity, Cooking Loss, pH Values and Tenderness of Broiler Chicken Meat Negari, Indira Putri; Isroli, Isroli; Nurwantoro, Nurwantoro
ANIMAL PRODUCTION Vol 16, No 3 (2014): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Abstract.  This study was aimed to determine the influences of turmeric extract supplementation on water holding capacity, cooking loss, pH value and tenderness of broiler chicken meat Data analysis was subject to completely randomized design 5 treatments namely T0, T1, T2, T3 and T4 containing non-turmeric extract, 100 mg/kgBW/day, 200 mg/kgBW/day, 300 mg/kgBW/day and 400 mg/kgBW/day, respectively. Each unit of experiment administered 3 heads with four replications. The results indicated no effect from turmeric extract supplementation on water holding capacity, cooking loss, pH value and tenderness of broiler chicken meat. The average treatments of T0, T1, T2, T3, T4 had water holding capacities of  39.86, 37.58, 36.41, 36.94, respectively; cooking losses of 26.00, 27.58, 27.57, 27.11, and 27.49%, respectively; tenderness of 1.97, 1.95, 1.63, 1.77 and 1.99 Nmm, respectively, and final Body weights of 1,618.5, 1,568, 1,692.5, 1,651.75 and 1,462 g/head, respectively. However, a highly significant influence was observed on the pH values of 6.46, 6.04, 6.21, 6.08 and 5.98. The results indicated that none of the turmeric extract supplementation increased water holding capacity, cooking losses, tenderness and body weight. Key words: broiler, cooking loss, pH values, tenderness, water holding capacity, turmeric Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak kunyit terhadap daya ikat air, susut masak, nilai pH dan keempukan daging ayam broiler. Manfaat penelitian yaitu tersedianya informasi ilmiah tentang ekstrak kunyit terhadap danging ayam broiler. Perlakuan yang diterapkan adalah T0 tanpa ekstrak kunyit, T1 100, T2 200, T3 300, dan T4 400 mg/kgBB/hari. Data analisis yang digunakan adalah rancangan acak lengkap yang terdiri dari 5 perlakuan dan 4 replikasi. Setiap unit percobaan terdiri dari 3 ekor. Hasil penelitian menunjukkan tidak ada pengaruh pemberian ekstrak kunyit terhadap daya ikat air, susut masak, dan keempukan daging ayam broiler. Rataan untuk perlakuan T0, T1, T2, T3, T4 pada Daya Ikat Air masing–masing 39,86; 37,58; 36,41; 36,94; 34,78%; susut masak 26,00; 27,58; 27,57; 27,11; 27,49%, keempukan 1,97; 1,95; 1,63; 1,77; 1,99 Nmm, dan bobot badan akhir 1.618,5; 1.568; 1.692,5; 1.651,75; 1.462g/ekor. Namun, memberikan pengaruh sangat nyata pada nilai pH 6,46; 6,04; 6,21; 6,08; 5,98. Hasil  menunjukkan bahwa pemberian ekstrak kunyit  tidak meningkatkan daya ikat air, susut masak, keempukan dan bobot badan. Kata Kunci : Broiler, Susut Masak, pH, Keempukan, Daya Ikat Air, Kunyit
TOTAL YEAST, pH, CITA RASA ASAM DAN CITA RASA ALKOHOL PADA ES KRIM DENGAN PENAMBAHAN STARTER Saccharomyces cerevisiae PADA LAMA PEMERAMAN YANG BERBEDA Suyadi, Suyadi; Nurwantoro, Nurwantoro; Mulyani, Sri
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

This study aimed to obtain scientific data influences yeast Saccharomyces cerevisiae or the ice cream to the total yeast, pH, acid taste and flavor of alcohol. This research was conducted at the Laboratory of Animal Products Technology Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang. Experimental design used in this study was completely randomized design (CRD) with 5 treatments and 4 replications. Treatment applied the long ripening starter Saccharomyces cerevisiae 1 hour (T1), 2 hours (T2), 3 hours (T3), 4 hours (T4) and 5 hours (T5). The data obtained were processed by analysis of variance, where there is the influence of the test followed by Duncan's Ganda Region. The results showed that the addition of starter Saccharomyces cerevisiae at curing 1-5 hours give real effect (P <0.05) increase in total yeast and and give the real effect (P <0.05) lower pH. It also gives effect to the sour taste and flavor of alcohol is increasing. It can be concluded that the addition of starter Saccharomyces cerevisiae with a long ripening 1-5 hours significantly affect the total yeast, pH, acid taste and alcohol.Keywords: total yeast, pH, acid taste and flavor of alcohol, ice creamABSTRAKPenelitian ini bertujuan untuk memperoleh data secara ilmiah pengaruh ragi roti atau Saccharomyces cerevisiae pada es krim terhadap total yeast, pH, cita rasa asam dan cita rasa alkohol. Penelitian ini dilakukan di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan dan Pertanian Universitas Diponegoro, Semarang. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diterapkan yaitu lama pemeraman starter S. cerevisiae 1 jam (T1), 2 jam (T2), 3 jam (T3), 4 jam (T4) dan 5 jam ( T5). Data yang diperoleh diolah dengan analisis sidik ragam, apabila terdapat pengaruh maka dilanjutkan dengan uji Wilayah Ganda Duncan. Hasil penelitian menunjukkan bahwa penambahan starter S. cerevisiae pada pemeraman 1- 5 jam memberikan pengaruh nyata (P<0,05) meningkatan total yeast dan dan memberikan pengaruh nyata (P<0,05) menurunkan pH. Hal tersebut juga memberikan pengaruh terhadap cita rasa asam dan cita rasa alkohol yang semakin meningkat. Sehingga dapat disimpulkan bahwa penambahan starter S. cerevisiae dengan lama pemeraman 1- 5 jam berpengaruh nyata terhadap total yeast, pH,cita rasa asam dan alkohol.Kata kunci: total yeast, pH, cita rasa asam dan cita rasa alkohol, es krim
KAJIAN KUALITAS SUSU SEGAR DARI TINGKAT PETERNAK SAPI PERAH, TEMPAT PENGUMPULAN SUSU DAN KOPERASI UNIT DESA JATINOM DI KABUPATEN KLATEN (Quality of Raw Milk From Dairy Farm, Milk Collection Center and Dairy Cooperative Jatinom Kabupaten Klaten) Yudonegoro, Ridho Julio; Nurwantoro, Nurwantoro; Harjanti, Dian Wahyu
Animal Agriculture Journal Vol 3, No 2 (2014): Volume 3, Nomor 2, Tahun 2014
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAKPenelitian ini membandingkan tingkat kontaminasi bakteri pada susu segar yang dianalisis dengan uji reduktase, uji alkohol, kadar asam, dan standard plate count (SPC). Susu segar didapatkan dari lokasi peternakan, tempat pengumpulan susu (TPS) dan Koperasi Unit Desa (KUD). Hasil dari seluruh sampel susu yang didapat jumlah bakteri dalam susu melebihi SNI  3141.1: 2011. Sampel susu milik KUD adalah yang paling tinggi ( P < 0,05) diantara sampel susu yang lain dan tidak terdapat perbedaan antara jumlah bakteri antara peternak dan TPS. Meskipun jumlah bakteri melebihi standar SNI, rata – rata waktu reduktase diatas 8 jam, yang diindikasikan bahwa susu tersebut dalam kualitas yang baik. Jumlah bakteri akan meningkat ketika dibawa dari peternakan sampai ke KUD. Meskipun beberapa sampel terdapat hasil positif dalam uji alkohol, kadar asam dalam semua sampel masih dalam standar SNI. Kesimpulannya adalah peternak dan pemerintah harus memperhatikan higiene pemerahan, penanganan dan perlunya rantai dingin untuk memperlambat pertumbuhan bakteri. Kata kunci: jumlah bakteri; kontaminasi; susu segar; kualitas ABSTRACT This research was conducted to determine the level of bacterial contamination in raw milk as analyzed by the reductation test, alcohol test, total acid and standard plate count. The raw milk samples were collected from dairy farm, milk collection centre (MCC) and dairy cooperative. Results indicated that the bacterial count in all of milk samples were higher than SNI 3141.1:2001 standard. The dairy cooperative milk sample had the highest (P<0.05) bacterial count among the samples and there is no different (P>0.05) in the bacterial count between the dairy farm and MCC . Although the bacterial counts were above the SNI standard, however, the average of reductation time were above 8 hours, indicating good quality of raw milk. The number of bacteria increase when the shipping time from farm to dairy cooperative increased. Although some of the samples were positive in the alcohol test, the acid concentrations in all samples were in the range of SNI standard. In conclution, farmers and government should pay attention to milking hygiene, handling and cold chain to prevent the bacterial contamination in raw milk.Keywords: bacterial count; contamination; raw milk; quality
PERTUMBUHAN MIKROBA PADA TELUR PASCA PASTEURISASI Rizal, Barlian; Hintono, Antonius; Nurwantoro, Nurwantoro
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

Egg is a nutritius food, rich in protein, fat and minerals, there fore eggs are made susceptible for microbial growth. Microbes that could grow in egg were not only the good microbes for human body but also could be grown by pathogenic microbes or microbes that injurious for health. The growth of pathogenic microbes could be decreased by pasterurization. This purpose of this research was to determine the influence of long storage and pasteurization method at fresh egg to the growth of microbes during storage for 3 weeks after pasteurization. The benefits were expected to know the method of pasteurization, proper long storage, provide information about the growth of microbes, and pH of the pasteurization albumen the storage for 3 weeks. The experimental design used was factorial complately randomized design 3x4 with 3 replications, pasteurization method (A) factor I and factor II with storage time (B). The result of this research proved that the method of pasteurization did not affect the moisture content albumen, pH albumen and yolk, but it was influential to the total microbes. Long storage affected on moisture content of albumen, yolk pH and albumen pH, total microbes but it did not affect moisture content of egg yolks, there is no interaction between pasteurization method with storage time. Pasteurization that used the oven at a temperature 700C for 60 minutes, much less its microbes total compared to pasteurization using waterbath at a temperature 630C for 3 minutes. The longer it was stored, the total of microbes increased.Keywords: eggs, pasteurized, storage, microbesABSTRAK Telur merupakan salah satu hasil peternakan yang memiliki gizi tinggi dan digemari masyarakat karena harganya yang tejangkau. Kandungan gizi yang tinggi pada telur rentan ditumbuhi mikroba karena bisa menjadi media pertumbuhan yang baik bagi mikroba. Mikroba dapat tumbuh pada telur tidak hanya mikroba yang baik bagi tubuh manusia tetapi juga bisa ditumbuhi mikroba pathogen yang berbahaya bagi tubuh manusia. Pertumbuhan mikroba patogen dapat dikurangi dengan pasteurisasi. Tujuan dari penelitian ini untuk mengetahui pengaruh interaksi lama penyimpanan dan metode pasteurisasi pada telur segar terhadap pertumbuhan mikroba selama penyimpanan 3 minggu setelah pasteurisasi. Manfaat yang diharapkan yaitu untuk mengetahui metode pasteurisasi, lama penyimpanan yang tepat, memberikan informasi tentang pertumbuhan mikroba, dan pH dari telur ayam ras pasteurisasi dengan masa simpan selama 3 minggu. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial 3x4 dengan 3 ulangan dengan faktor I metode pasteurisasi (A) dan faktor II lama penyimpanan (B). Hasil penelitian menunjukkan bahwa metode pasteurisasi tidak berpengaruh terhadap kadar air putih dan kuning telur, pH putih dan kuning telur tetapi berpengaruh terhadap total mikroba. Lama penyimpanan berpengaruh terhadap kadar air putih telur, pH putih dan kuning telur, total mikroba tetapi tidak berpengaruh terhadap kadar air kuning telur, tidak ada interaksi antara metode pasteurisasi dengan lama penyimpanan. Pasteurisasi dengan menggunakan oven pada suhu 700C selama 60 menit total mikrobanya lebih sedikit dibanding pasteurisasi dengan menggunakan waterbath pada suhu 630C selama 3 menit. Semakin lama disimpan total mikroba semakin banyak.Kata kunci: telur, pasteurisasi, penyimpanan, mikroba
TOTAL BAKTERI ANAEROB, PRODUKSI GAS DAN LAJU PRODUKSI GAS BIO-DIGESTER DENGAN PENAMBAHAN SEKAM PADI PADA BAHAN BAKU FESES SAPI POTONG Hakim, Luqman Nauval; Nurwantoro, Nurwantoro; Purnomoadi, Agung
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

This study aims to determine the total production of biogas, anaerobic bacterial counts, and the rate of biogas production with the addition of rice husk in cattle fecal material. The research was carried out on October 9, 2010 through June 14, 2011 in Dairy Cattle Science Laboratory, Faculty of Animal Science, Diponegoro University, Semarang. Research materials in the form of fresh feces of cattle by 200 males Java g biogas as the main ingredient, rice husks as much as 8.46 g of additional material, and as much water as a diluent 385.09 g stuffing materials digester. The equipment used is a set of tools digester, pH meter, thermometer, electric scales, aluminum foil, buckets, stirrers, measuring cups and shots. Experiments using completely randomized design (CRD) consisting of 2 treatments and 4 replications. Treatment is T0 (control) with stuffing materials 100% feces and T1 (treatment) with stuffing materials feces and rice hulls. Observed variables include the total gas, total anaerobic bacteria, and the rate of gas production. The data were tested by t test. The results showed that the addition of rice husk in biogas stuffing materials not significant (P> 0.05) on the production of gas and the gas production rate, whereas total anaerobic bacteria showed that there were significant effects (P <0.05). The average biogas production is 206.875 ml for 28 days at T0 and T1 243.75 ml. Total anaerobic bacteria in T0 (control) 0.75 × 107 cfu / g lower (P <0.05) than T1 (treatment) 3.24 × 107 cfu / g. Rice husks can not be used as an additive in the feces of beef cattle to produce biogas.Keywords: biogas, anaerobic bacteria, cow feces, rice husksABSTRAK Penelitian ini bertujuan untuk mengetahui total produksi biogas, jumlah bakteri anaerob, dan laju produksi biogas dengan penambahan sekam padi pada bahan baku feses sapi potong. Penelitian telah dilaksanakan pada tanggal 9 Oktober 2010 sampai 14 Juni 2011 di Laboratorium Ilmu Ternak Perah, Fakultas Peternakan Universitas Diponegoro Semarang. Materi penelitian berupa feses segar dari sapi Jawa jantan sebanyak 200 g sebagai bahan utama pembuatan biogas, sekam padi sebanyak 8,46 g sebagai bahan tambahan, dan air sebanyak 385,09 g sebagai pencair bahan isian digester. Peralatan yang digunakan yaitu seperangkat alat digester, pH meter, termometer, timbangan elektrik, alumunium foil, ember, pengaduk, gelas ukur dan suntikan. Percobaan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 2 perlakuan dan 4 ulangan. Perlakuan tersebut adalah T0 (kontrol) dengan bahan isian 100% feses dan T1 (perlakuan) dengan bahan isian feses dan sekam padi. Variabel yang diamati meliputi total gas, total bakteri anaerob, dan laju produksi gas. Data hasil penelitian diuji dengan uji t. Hasil penelitian menunjukan bahwa penambahan sekam padi pada bahan isian biogas tidak berpengaruh nyata (P>0,05) terhadap produksi gas dan laju produksi gas, sedangkan total bakteri anaerob menunjukkan terdapat pengaruh yang nyata (P < 0,05). Rata-rata produksi biogas adalah 206,875 ml selama 28 hari pada T0 dan pada T1 243,75 ml. Total bakteri anaerob pada T0 (kontrol) 0,75 × 107 cfu/g lebih rendah (P < 0,05) daripada T1 (perlakuan) 3,24 × 107 cfu/g. Sekam padi belum bisa digunakan sebagai bahan tambahan dalam feses sapi potong untuk menghasilkan biogas.Kata kunci: biogas, bakteri anaerob, feses sapi, sekam padi
PENGARUH PENGGUNAAN TEPUNG DAUN KAYAMBANG (Salvinia molesta) DALAM RANSUM TERHADAP KUALITASKARKAS DAN NILAI NUTRISI DAGING AYAM BROILER (The use Effect of Kayambang Leaves Powder ( Salvinia molesta) in Feeding On Carcass Quality and Nutritional Value Broi Annisya, Shintya Wahyu; Nurwantoro, Nurwantoro; Sarengat, Warsono
Animal Agriculture Journal Vol 4, No 2 (2015): Volume 4 Nomor 2 Tahun 2015
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK Penelitian bertujuan mengetahui pengaruh tepung Salvinia molesta pada pakan terhadap persentase karkas, kadar protein dan lemak daging ayam broiler. Materi yang digunakan daging komposit 20 ekor ayam. Rancangan Acak Lengkap (RAL) 4 perlakuan diulang 5 kali (To= ransum+S. molesta  0%; T1= ransum+S. Molesta 6%; T2 = ransum+S. molesta 12%; T3= ransum+S. molesta 18%). Analisis proksimat dan penimbangan karkas menggunakan 20 sampel daging ayam dari 4 perlakuan 5 ulangan acak. Data kadar protein dan lemak dianalisis uji F (One Way Anova) taraf signifikansi (α)= 0,05. Hasil penelitian menunjukkan pemberian pakan perlakuan sampai taraf 18% pada ayam broiler tidak berpengaruh nyata (P>0,05) terhadap kadar protein tetapi berpengaruh nyata terhadap kadar lemakdaging ayam serta persentase karkas ayam broiler.Berdasarkan hasil penelitian disimpulkan bahwa pemberian tepung daun Salvinia molesta pada pakan tidak berdampak positif terhadap kadar protein, tetapi dapat menurunkan  kadar lemak dan persentase karkas  jika dibandingkan dengan perlakuan kontrol sehingga diketahui batas toleransi kandungan Salvinia molesta dalam pakan adalah 6%.Kata kunci : karkas; kadar protein;kadar lemak ABSTRACT             The study aimed to determine the effect of Salvinia molesta flour in diets on carcass percentage, protein and fat content of broiler meat. The material was used a composite meat chicken from 20 chickens (35 days old). The study design used a completely randomized design (CRD) with 4 treatments and repeated 4 times (To = ration with S. molesta 0%; T1 = ration + S. Molesta 6%; T2 = ration + S. Molesta 12%; T3 = ration + S. molesta 18%). Proximate analysis and carcass weighing using 20 samples of chicken meat 4 5 treatments random replications. Protein and fat content data were analyzed by F test (One Way ANOVA) at a significance level (α) = 0.05. Results showed that feeding treatment to some 18% in broiler chickens was not significant (P> 0.05) on protein content but significant effect on fat content in chicken meat and percentage of broiler chicken carcasses.  Based on the results of the study that administration of Salvinia molesta in the feed flour had no positive effect on protein content, however could reduce levels of fat and carcass percentage if compared with the control treatment that tolerance limits Salvinia molesta content in the feed was 6%Keywords: carcass;protein content;fat content
PENGARUH METODE MARINASI DENGAN BAWANG PUTIH PADA DAGING ITIK TERHADAP pH, DAYA IKAT AIR, DAN TOTAL COLIFORM Nurohim, Nurohim; Nurwantoro, Nurwantoro; Sunarti, Dwi
Animal Agriculture Journal Vol 2, No 1 (2013): Volume 2, Nomor 1, Tahun 2013
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh metode marinasi dengan bawang putih pada daging itik dengan jus, crush dan blend. Materi yang digunakan penelitian ini yaitu 1 kg daging itik bagian dada dan bawang putih. Penelitian ini dilaksanakan dengan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diterapkan yaitu daging itik tanpa perlakuan marinasi (T0), marinasi daging itik dengan 8% jus bawang putih dari berat daging itik (T1), marinasi daging itik dengan 8% crush bawang putih dari berat daging itik (T2), dan marinasi daging itik dengan blend bawang putih (crush ditambah air 10% dari berat daging itik) (T3). Variabel yang diamati adalah pH, daya ikat air, dan total coliform. Data yang diperoleh dianalisis dengan analisis ragam pada taraf 5% dan dilanjutkan dengan uji wilayah ganda duncan untuk mengetahui perlakuan yang terbaik. Hasil analisis ragam menunjukkan, bahwa marinasi daging itik pada bawang putih dengan metode yang berbeda berpengaruh nyata (P<0,05) terhadap pH, daya ikat air, dan total coliform. Kesimpulan dari penelitian ini daging itik yang dimarinasi dengan blend bawang putih dapat menghasilkan pH dan daya ikat air paling baik. Namun untuk kepentingan keamanan pangan menggunakan jus bawang putih dapat menghasilkan coliform yang rendah pada daging itik.Kata kunci : bawang putih, daging itik, pH, daya ikat air, dan total coliform.ABSTRACT This experiment was conducted to study the effect of the marinated method by garlic in the form of juice, crush and blend in duck meat. The material used in this experiment was 1 kg of chest duck meat and garlic. Completely randomized design (CRD) with 4 treatments and 5 replications was selected in this method. Treatment were non marinated duck meat (T0), marinated duck meat with garlic juices 8% of the duck meat weight (T1), marinated duck meat with garlic crush 8% of the duck meat weight (T2), and marinated duck meat with a blend of garlic (crush plus 10% was of based on duck meat weight) (T3). The variables measured were pH, DIA, and total coliform. Data were analyzed by analysis of variable at the level of 5%, followed by Duncan's test to determine the best treatments. The results of the analysis of showed, that different marinated method demonstrated significant result (P <0.05). Duncan’s test ikrold that the best treatment blend garlic marinated method demonstrated in pH and water holding capacity, while in the coliform performend juice garlic marinated method was the best. However, due to food safety concern it can be conclused that juice garlic method was the best to marinated duck meat.Key words : garlic, duck meat, pH, water holding capacity, and total coliform.
DAYA KEMBANG, TOTAL PADATAN, WAKTU PELELEHAN, DAN KESUKAAN ES KRIM FERMENTASI MENGGUNAKAN STARTER Saccharomyces cereviceae. Achmad, Fauzan; Nurwantoro, Nurwantoro; Mulyani, Sri
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

Tujuan penelitian ini adalah memperoleh data secara ilmiah pengaruh lama pemeraman adonan es krim dengan menggunakan starter Saccharomyces cereviceae terhadap total padatan, daya kembang (Overrun), waktu pelelehan, serta uji kesukaan. Penelitian ini dilaksanakan pada bulan Juni-Agustus 2012 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan Universitas Diponegoro, Semarang. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan. Perlakuan yang diterapkan adalah lama pemeraman starter Saccharomyces cereviceae 1 jam (T1), perbandingan 2 jam (T2), perbandingan 3 jam (T3), perbandingan 4 jam (T4) dan perbandingan 5 jam (T5). Parameter yang diamati meliputi total padatan, daya kembang (overrun), waktu pelelehan, serta kesukaan. Hasil penelitian menunjukkan bahwa lama pemeraman Saccharomyces cereviceae berpengaruh nyata (P<0,05) terhadap penurunan total padatan, peningkatan overrun atau daya kembang, dan percepatan waktu pelelehan. Es krim yang paling disukai adalah es krim dengan lama pemeraman 3 jam.Kata Kunci : es krim; daya kembang (overrun); total padatan; waktu pelelehan; kesukaanABSTRACTThe purpose of this study was to obtain scientific data the effect curing time dough ice cream using Saccharomyces starter cereviceae to total solids, Overrun, time melting, as well as preference test. The research was conducted in June-August 2012 in the Laboratory of Animal Products Technology, Faculty of Animal Science, Diponegoro University, Semarang. Experimental design used in this study was completely randomized design (CRD) with 5 treatments and 4 replications. Treatment applied is long ripening starter Saccharomyces cereviceae 1 hour (T1), ratio of 2 hours (T2), the comparison to 3 hours (T3), comparison 4 hours (T4) and comparison to 5 hours (T5). The parameters observed were total solids, flower power (overrun), time melting, as well as joy. The results showed that the longer curing Saccharomyces cereviceae significantly (P <0.05) for total solids reduction, improved overrun or flower power, and acceleration of melting time. The most preferred ice cream is ice cream with curing time of 3 hours.Keywords: ice cream; overrun, total solids; time melting; favorite
PENGARUH PEMBERIAN EKSTRAK KUNYIT (Curcuma domestica) TERHADAP KADAR AIR, PROTEIN DAN LEMAK DAGING AYAM BROILER Estancia, Kafaah; Isroli, Isroli; Nurwantoro, Nurwantoro
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak kunyit terhadap kadar air, protein dan lemak pada daging ayam broiler. Penelitian dilakukan dari bulan November - Desember 2011 di Fakultas Peternakan, Laboratorium Teknologi Hasil Ternak Fakultas Peternakan dan Pertanian Universitas Diponegoro. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) terdiri dari 5 perlakuan yaitu tanpa ekstrak kunyit (T0), pemberian ekstrak kunyit 100mg/kgBB/hari (T1), pemberian ekstrak kunyit 200 mg/kgBB/hari (T2), pemberian ekstrak kunyit 300mg/kgBB/hari dan pemberian ekstrak kunyit 400 mg/kgBB/hari, masing-masing 4 ulangan dan setiap unit terdiri dari 3 ekor. Parameter yang diamati dalam penelitian ini adalah kadar air, protein dan lemak daging ayam broiler. Hasil penelitian didapatkan untuk perlakuan T0, T1, T2, T3, dan T4 berturut-turut rata-rata kadar air 74,75 %; 75,48 %; 75,98 %; 74,98 % dan 75,38 %. Persentase rata-rata kadar protein 19,31 %; 18,7 %, 19,4 %, 19,91 % and 19,89 %. Presentase rata-rata kadar lemak adalah 0,89 %; 0,81 %; 1,96 %; 0,88 %; 1,28 %. Pemberian ekstrak kunyit (Curcuma domestica) tidak berpengaruh terhadap kadar air, protein dan lemak daging ayam broiler.Kata Kunci : ekstrak kunyit, daging ayam broiler, kadar air, protein, lemakABSTRACTThis study aims to determine the effect of turmeric extract addition on the water, protein and fat levels of broiler chicken meat. The study was conducted from the month of November - December 2011 Faculty of Animal Husbandry and Agriculture, Laboratory of Livestock Technology Faculty of Animal Husbandry in the and Agriculture University of Diponegoro. The design of the study is a completely randomized design (CRD) consisting of 5 treatments that is without turmeric extract (T0), 100 mg/kg (T1), 200 mg/kg (T2), 300 mg/kg (T3) and 400 mg/kg (T4) body weight per day, each one 4 replications and consist 3 chickens. The parameters observed were water, protein and fat levels. Treatment T0, T1, T2, T3, and T4 each having average for water level 74.75 %, 75.48 %, 75.98 %, 74.98 % and 75,38 %. Percentage average for protein level 19.31, 18.7 %, 19.4 %, 19,91 and 19.89 %. Percentage average for fat level 0.89 %, 0.81 %, 0.96 %, 0.88 % and 1.28 %. Extract of turmeric (Curcuma domestica) no effect on level water, protein and fat meat of broiler chicken.Key words : turmeric extract, broiler chickens meat, water, protein, fat
Co-Authors A M Jannah A M Legowo A Prakoso A Purnomoadi A. Prakoso A. Purnomoadi A.M. Legowo Agung Purnomoadi Agung Purnomoadi Ahmad Ni&#039;matullah Albaari Ahmad Ni’matullah Al-Baarri Al-Baarri, Ahmad Ni'matullah Anang M Legowo Anang Mohammad Legowo Andi Febrisiantosa Annisya, Shintya Wahyu Antonius Hintono Anum D Ari Wibawa Budi Santosa Arissaputra, Hermawan Ayu Anesakirani Ayu Ning Jagat Azalia Rohmani Surya Sari Bambang Dwiloka Bambang Dwiloka Bambang Sulistiyanto Barlian Rizal Bhakti Etza Setiani Bintoro, V Priyo C Imam Sutrisno Cecilia Ariantika Cicilia Nuryati Claradhita Ayu Shauma Clory Agustin Pienarso Cynthia Faradila Dea Erik Bahtiar Desnandia Radhika Ningsih Devi Yuniar Pristiana Dewandhaka Andaru Dian Handayani Dian Wahyu Harjanti Dina Azalea Handayani Duana Martha Saragih Dwi Ahmadi Dipowaseso Dwi Sunarti E. Widiastuti Eka Intan Kumala Putri Elisabet Selly Andriani endra fajar pratiwi Fahmi Arifan Farhandhia Devangga Fariza Amelia Anisa Fauzan Achmad Febryan Taufiq Felia Wahono Fransisca Pramiarti Pasca H. I. Wahyuni Hafizh Azzam Hilmy Hanifah Mustika Wahda Heni Rizqiati Hidayatul Munawaroh I. Isroli Indira Putri Negari, Indira Putri Indri Desy Natalia Siagian Indro Sumantri Ingke Endrina Istiyan PM Kafaah Estancia Kardina Enny Dian Kumalasari Kiryanto Kiryanto L D Ambara L.D. Ambara Lisa Harmi Susanti Lorentia Lydia Margareth Luqman Nauval Hakim Luthfiyah Nur Sulistiyani Maulida Rochmayani Melati Citra Anggraeni Mohammad Ihsan Yahya Prayoga Mohammad Kresna Bayu Nisa Ishma Savitry Nur Ismawati Nurul Aulia Octani Dwi Siswati Perdana, Gilang Ade Prayoga, M. I. Y. Putri Setyoningsih Rakita Dewi Mega Rani Widya Pramesthi Rio Sentosa ritna ningsih Rizqiati, H. S Mulyani S. Mulyani S. Sugiharto Sartono, T. A. Selma Husniah Ramadhiyana Elsadi Setya Budi M. Abduh Setya Budi Muhammad Abduh Shindy Raviola Rizka Siti Susanti Sri Kusmawati Sri Mulyani Sri Mulyani Sri Mulyani Sri Sumarsih Sulistiarto, Sigit SUSANTI, S. Sutaryo Sutaryo Suyadi Suyadi Syavira Aulia taufiqi bagas ramadhani Tisqa Rizky Quna Triana Setyawardani Trisna Fitriana Turrini Yudiarti Ulfi Nihayatuzzahro Ardiani Yasinta V P Bintoro V. Priyp Bintoro V.P. Bintoro Valentinus Priyo Bintoro Warsono Sarengat Wawan Budi Setyawan Widya Tamimi Wisnu Pangestu Setiaji Wiwid Rizqi Maryati Y B Pramono Yehezkiel Bobby Slamet Yoga Pratama Yoga Pratama Yoga Pratama Yosyfa Astiari Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudonegoro, Ridho Julio Yulindha Yulindha