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Imam Thohari
Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
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Komponen Bioaktif pada Madu Karet (Hevea brasiliensis) Madu Kaliandra (Calliandra callothyrsus) dan Madu Randu (Ceiba pentandra) Ustadi Ustadi; Lilik Eka Radiati; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (510.91 KB) | DOI: 10.21776/ub.jitek.2017.012.02.6

Abstract

The objectives of this study were to determine of bioactive compoounds from the different plants such as kapok, calliandra and rubber. The samples were obtained from Kediri (Calliandra), Sragen (Rubber) and Pasuruan (Kapok). The results showed the different of bioactive compounds. It had the following phenolic content ranged from 309.12 ± 33.40 mg/GAE kg (Kapok honey) to 557.93 ± 13.41 mg/GAE kg (Calliandra honey), flavonoid content ranged from 47.25 ± 1.49 mg QE/100 g (Kapok honey) to 156.27 ± 5.69 mg/GAE kg (Calliandra honey), vitamin C content ranged from 25.47 ± 1.62 mg/100 g (Kapok honey) to 31.04 ± 1.45 mg/100 g (Calliandra honey). The IC50 of Calliandra honey (3.36 ± 0.89 mg/mL) showed that antioxindat activity is higher than Rubber and Kapok honey (15.08  ± 1.49 mg/mL and 16.83 ± 1.23 mg/mL, respectively).  
Pengaruh Penambahan Tepung Sagu pada Yoghurt terhadap Sifat Fisik Es Krim Yoghurt Ika Ayu Wijayanti; Purwadi Purwadi; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.607 KB) | DOI: 10.21776/ub.jitek.2016.011.01.4

Abstract

The purpose of this research was to determine the best concentration of adding sago flour in yoghurt based on viscosity, overrun, melting rate and total solid of yoghurt ice cream. The experiment was designed by Completely Randomized Design (CRD) using four treatments were 0 %, 2 %, 4 %, 6 % from volume of fresh milk and four replications. The data were analyzed by using Analysis of Variance (ANOVA) and continued by Duncan’s Multiple Range Test (DMRT). Result of this research showed that concentration of adding sago flour in yoghurt gave highly significant difference effect (P<0.01) on viscosity, overrun, melting rate and total solid of yoghurt ice cream. It can be concluded that the adding of sago flour 2% in yoghurt gave the best result with the viscosity was 1750.75 cP, overrun was 25.14%, melting rate was 39.13 minutes/50 g, total solid was 36.20% and gave the best quality of yoghurt ice cream.
Pengaruh Konsentrasi NaOH terhadap pH, Kadar Protein Putih Telur dan Warna Kuning Telur Pidan Ira Fresti Reliantari; Herly Evanuarini; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (416.877 KB) | DOI: 10.21776/ub.jitek.2017.012.02.2

Abstract

The purpose of this research was to determine the best treatment NaOH addition on pidan eggs. The materials used for this research was pidan made from duck egg, NaOH, salt, black tea and water. The method was used experiment laboratory and Completely Randomized Design (CRD) using 4 treatments and 4 replications. The treatments were T0 (control), T1 (1.4%), T2 (2.8%) and T3 (4.2%). The data were analyzed by Analysis of Variance (ANOVA) if there was significantly continued by Duncan’s Multiple Range Test (DMRT). The result showed that NaOH concentration on pidan eggs gave significant effect (P<0.05) on albumen protein content, gave highly significant (P<0.01) on pH value and yolk colour. The conclusion of this research was 4.2% NaOH addition on pidan egg was the best treatment with gave result yolk and albumen pH: 10.69; 10.25, albumen protein content 26.89%, egg yolk colour L* (lightness), a* (redness), b* (yellowness):  26.89; 11.33, and 26.77. The suggestion of this research was ussed different immersion time on pidan egg production.
The Effect of Garlic Extract Addition on The Cholesterol Content of Male Castrated Crossbred Boer Meat Imam Thohari; Susrini Idris; Balqis Yuniar
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.409 KB)

Abstract

The objective of this research was to find out the effect of garlic extract addition on the content of male castrated Crossbred Boer meat cholesterol. Materials of this research were loin (Latissimus dorsi), leg (Bicep femoris), and shoulder (Triceps) of four male castrated Crossbred Boer goats. The meat part was ground together and 25 gram was taken for sample preparation. The garlic extract levels were 0% (E0), 1% (E1), 2% (E2), and 3% (E3). The results showed that garlic extract did not give a significant effect on the total cholesterol, LDL, and HDL of Crossbred Boer meat. It seemed that garlic extract could decrease the cholesterol and phospholipids content of the blood but the use of extract up to 2% could not decrease the cholesterol in meat significantly. However, the use of 3% garlic extract showed an unpredictable result i.e.: the chromatograms did not show any cholesterol content in meat. It was recommended to conduct a further research by applying garlic extract between 2% up to 3%.   Keywords: cholesterol, garlic extract, male castrated Crossbred Boer meat
The Study of Propolis, Pollen, and Royal Jelly Enrichment at Honey Product as Natural Antioxidant Lilik Eka Radiati; Imam Thohari; Nurul Huda Agustina
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.669 KB)

Abstract

The research was carried out in the Milk Pilot Plant Laboratory, Brawijaya University Malang from October to November.The objective of this research was to determine antioxidant activity of honey enrichment by Propolis, Pollen, and Royal jelly. Indicator of antioxidant activity is peroxide number. Lower peroxide number indicated that this product has higher antioxidant activity.The result of this research was the honey enrichment by Propolis 480mg, pollen 320mg and royal jelly 480mg decrease 0.2333 meq peroxide number. Effect of added proportion of 0.5ml; 1ml; 1.5ml honey formulation into 3.5 ml oil oxidation substrate has peroxide number by 0.5167 meq; 0.3667 meq; and 0.2333 meq. It can be concluded that the addition various formulation combine show highly significantly different effect (P<0,01)on peroxide number in oil substrate.   Keywords : propolis, royal jelly, pollen, honey, antioxidant
The Use Level of Chrome Tannage For Rabbit Fur Leather Observed on Tearing Strength, Stitch Tearing Strength, Water Absorption and Organoleptic Mustakim Mustakim; Imam Thohari; Ipik Agustriyani Rosyida
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.702 KB)

Abstract

The purpose of this study was to find out the appropiate of chrome tannage level for rabbit fur leather quality. The result were expected to contribute information for many people who relate with tanning technology, especialy about the use level of chrome tannage for fur leather quality and could as patern to hold further research.The material that used were 12 pieces of three months of rabbit skin. The method is Completely Randomized Design, consist of three treatments of chrome tannage (Chromosal B), they were : B1 (Chromosal B 6%), B2 (Chromosal B 8%), and B3 (Chromosal B 10%). Each of treatment hold on four replications. The variables which measured are tearing strength, stitch teraing strength, water absorption and organoleptic consist of “kekuatan bulu”’ “kerataan bulu” and “kelemasan kulit” in fur leather. Data was analysed by analysis variance followed by Duncan’s Multiple Range Test. The result of this research show that the use level of chromosal B give very significant influence among tearing strength, stitch tearing strength and water absorption. It gave significant influence among the organoleptic test. Based on the result, can be concluded that 10 percent of chrome tannage (chromosal B), produce the best result on tearing strength, stitch tearing strength, water absorption and organoleptic for “kekuatan bulu” and “kerataan bulu”. The incrase of chrome tannage offer will decrease the “kelemasan kulit” in fur leather and the best “kelemasan kulit” produced by the lowest chrome tannage offer, that was 6 percent of Chromosal B. The best quality of rabbit fur leather produced by 10 percent of chrome tannage offer.   Keywords: chrome, tannage, fur leather
Kualitas Dadih Susu Kambing yang Diinkubasi pada Berbagai Macam Bambu Meinar Dwi Sulinda Wijayanti; Imam Thohari; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.469 KB) | DOI: 10.21776/ub.jitek.2016.011.01.3

Abstract

The objective of this research was to determine the best bamboo that can be used in the manufacture of dadih among apus, ori, betung and black bamboo based on acidity, protein content, pH and total of microorganisms of goat milk dadih. The materials used in this research was the dadih made from ingredients such as goat milk, banana leaf and bamboo. The methods used in this study was experiment with 4 treatments and 4 replications the data were analyzed by ANOVA, if there were a significantly different continued by Duncan's multiple range test. The result showed that the kind of bamboo gave highly significant different effect (p<0,01) on acidity, protein content, pH and total of microorganisms. According to the value of acidity, protein content, pH and total of microorganisms, it can concluded that the use of bamboo ori gave the best result in performance of dadih that the average of acidity was 0.37 ± 0.02%; protein content was 4.82 ± 0.13%; pH was 6.47 ± 0.05 and total of microorganisms was 6.298 ± 0.62072 Log cfu/mL.
The Useful of Water Glass as Preservative on Salted Egg Quality Imam Thohari; Susrini Idris; Dewi Saptarini Yuliandari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 1 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The materiasl used were duck eggs and curing agent. The research method used was factorial experiment (2x4) Randomized  Block Design with two treatment factors. The first factors was preservation which consisted of two levels namely : with (P1) and without (Po) dipping in water glass as preservative. The second factor was the length of storage which consisted of four levels namely : 0 day (L0), 14 days (L14), 28 days (L28) and 42 days (L42). Each treatment was devided into three groups based on the time of salting. The variables measured were microbial load, protein content and organoleptic qualities (flavour, colour of yolk and texture) of salted eggs. The result of statistical analysis showed that a highly significant different effect (P<0.01) of the length of storage on the microbial load, preservation and the length of storage on protein content and a significant effect (P<0.05) of the preservation and the combination treatments on the microbial load, the flavour and colour of yolk of salted eggs. The salted eggs experienced off flavour, changed yolk colour, and texture while storage for 28 days, neverthless panelist prefered its. The conclusion that the dipping in water glass as preservative and the different length of storage in room temperature affected on  microbial load, protein content and organoleptic qualities (flavour, the colour of yolk and the texture). Dipping in water glass as preservative would make salted egg's microbial load lower than the ones without preservative. A longer storage could increase the microbial load and decrease protein content. After 28 days of storage the egg's flavour and texture as well as yolk colour started to change, however, the panelist preferred its. It was suggested that never keep the salted egg preserved with water glass solution more than 28 days at room temperature.   Keywords: salted egg, water glass
Pengaruh Daun Salam (Syzygium polyanthum) terhadap Protein Kuning Telur, Total Fenol dan Flavonoid pada Telur Asin Ria Marsella; Imam Thohari; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.802 KB) | DOI: 10.21776/ub.jitek.2016.011.02.3

Abstract

The purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment with a complete randomized design, 5 treatments and 4 replication. The treatment were P0 (control), P1 (5% addition of boiled of bay leaf liquid), P2 (10% addition of boiled of bay leaf liquid), P3 (15% addition of boiled of bay leaf liquid), P4 (20% addition of boiled of bay leaf liquid). The research results showed that boiled of bay leaf liquid gave a significant different result in increasing the content of total phenols and flavonoid as for the egg yolk protein give effect not different real. 20% addition of boiled of bay leaf liquid was the best treatment reviewed from egg yolk protein 17.88±1.70 phenol total 0.064±0.003 and flavonoids 92.62±1.92 suggestion from this research was salted egg added boiled of bay leaf liquid with higher concentration to know the physical quality of salted eggs.
Co-Authors Balqis Yuniar Dewi Saptarini Yuliandari Herly Evanuarini Ika Ayu Wijayanti Ipik Agustriyani Rosyida Ira Fresti Reliantari Lilik Eka Radiati Meinar Dwi Sulinda Wijayanti Mustakim Mustakim Nurul Huda Agustina Purwadi Purwadi Ria Marsella Susrini Idris Ustadi Ustadi