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PENGARUH PENAMBAHAN FILLER KOMPOSIT (WHEAT BRAN DAN POLLARD) DAN RUMPUT LAUT TERHADAP pH, WHC, COOKING LOSS DAN TEKSTUR NUGGET KELINCI Ariadi Tricahyo; Aris Sri Widati; Eny Sri Widyastuti
TERNAK TROPIKA Journal of Tropical Animal Production Vol 13, No 1 (2012): Ternak Tropika
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

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Abstract

Penelitian ini bertujuan untuk mengetahui persentase terbaik penambahanfiller komposit (wheat bran dan pollard) serta rumput laut dalam pembuatan nuggetkelinci ditinjau dari pH, WHC, cooking loss, dan tekstur. Materi yang digunakandalam penelitian ini adalah nugget yang dibuat dari daging kelinci dengan penambahanfiller komposit (wheat bran dan pollard) serta rumput laut, tapioka, telur, garam,bawang putih, merica, dan air. Metode yang digunakan adalah percobaan denganmenggunakan Rancangan Acak Kelompok (RAK) pola faktorial. Faktor pertamaadalah penambahan filler komposit (wheat brand dan pollard dengan perbandingan1:1) sebanyak 4 tingkat yaitu: 0% (F0), 10% (F1), 20% (F2), dan 30% (F3). Faktorkedua adalah penggunaan rumput laut sebanyak 3 tingkat yaitu: 0% (T0), 20% (T2)dan 40% (T4). Variabel yang diukur pada penelitian ini adalah pH, WHC, cookingloss, dan tekstur. Hasil penelitian menunjukkan bahwa penambahan filler kompositpada nugget kelinci tidak berpengaruh nyata (P>0,05) terhadap pH, WHC, cookingloss, dan tekstur, sedangkan penambahan rumput laut pada nugget kelinci,berpengaruh sangat nyata (P<0,01) terhadap pH, WHC, cooking loss, dan tekstur.Kombinasi penambahan filler komposit dan rumput laut pada nugget kelinci tidakberpengaruh nyata (P>0,05) terhadap pH, WHC, cooking loss, dan tekstur. Rata-ratapH pada nugget kelinci dengan penambahan filler komposit (wheat bran danpollard) dan rumput laut antara 6,158 sampai 6,292. Rata-rata persentase WHC antara42,19% sampai 47,01%, rata-rata persentase cooking loss antara 2,76 % sampai 2,81%, Rata-rata tekstur antara 0,52N sampai 1,08N. Disimpulkan bahwa perlakuanterbaik dihasilkan pada nugget kelinci dengan penambahan rumput laut 40% dan tanpapenambahan filler komposit dengan nilai pH sebesar 6,3 ; nilai WHC 46,68% ;Cooking Loss 2,79%, tekstur 0,74 N. Disarankan untuk memproduksi nuggetkelinci dengan penambahan rumput laut 40% dan tanpa filler komposit agarmemberikan hasil yang optimal.Kata kunci: Nugget kelinci, filler komposit, rumput lautTHE EFFECT OF ADDITION OF COMPOSITE FILLER (WHEAT BRANAND POLLARD) AND SEAWEED ON pH, WHC, COOKING LOSS ANDTEXTURE OF RABBIT NUGGETSABSTRACTThe objective of this research was to find out the best percentage of fillercomposite and seaweed adding in the rabbit nuggets on the level pH, WHC, cookingloss, and texture. The materials of the research consist of nuggets made of rabbit meatwhich was added by filler composite (wheat bran and pollard) and seaweed, tapioca,egg, salt, garlic, pepper, and water. Meanwhile, this research used experimentalmethod with random grouping design (RAK), there were 2 factors. The first factor wasthe addition of filler composite (wheat bran and pollard in the ratio 1:1) by 4 levels are:0% (F0), 10% (F1), 20% (F2), and 30% (F3). The second factor use of seaweed by 3levels are: 0% (T0), 20% (T2) and 40% (T4). The parameter measured were pH,WHC, cooking loss, and texture. The result of research was that the addition of fillercomposite has no significantly effected rabbit nuggets (P>0.05) on pH, WHC, cookingloss, and texture. while the addition of seaweed rabbit nuggets has highly significanteffect (P<0.01) on pH, WHC cooking loss, and texture. Combination of the addition offiller composite and seaweed in rabbit nuggets has no significant effect (P>0.05) onpH, WHC, cooking loss, and texture. It’s suggested to produce rabbit nuggets withoutfiller composite and seaweed 40%, to give more optimal result.Keyword: Rabbit nuggets, filler composite, seaweed
The Effects of Using Seaweed (E. Cottonii) on Physical Quality and Organoleptic of Chicken Nuggets Djalal Rosyidi; Aris Sri Widati; Joko Prakoso
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 1 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

This research was experimental method with Completely Random Design.  Seaweed used to chicken nuggets in the vary concentration, namely: 0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4). The observed variables were texture, water holding capacity (WHC), pH, and organoleptic quality of chicken nuggets. Collected data were analyzed using analisys variation method and followed by Duncan analysis if the result on the previous analysis showed significant difference. The  result  showed  that  chicken  nuggets  using  seaweed  gave highly significant effect  (P<0.01) on  texture, WHC, pH, and   organoleptic quality. The best result was chicken nuggets made with used of seaweed  10%;  7.97 N of texture; 4.50% of WHC; 6.16 of pH; 6.98 of texture organoleptic score; and 6.26 of taste organoleptic score. The conclusion of this research was the using of seaweed to chicken nuggets gave a significant effect on  texture, WHC, pH, and organoleptic quality. Based on the result, it suggested that using 10% of seaweed to make chicken nugeets.   Keyword : water holding capacity, chicken nuggets, seaweed
Effect of Roasting Time In Microwave To Physical Quality Of Chicken Steak Nazhar Vernanta. Billy Rasyad; Djalal Rosyidi; Arisi Sri Widati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The purpose of this research was to know effect of roasting time on chicken steak using microwave based on physical quality (pH, texture and WHC). The material of research was steak of broiler breast. The treatments of roasting time were 3 minutes (T3), 4 minutes (T4), 6 minutes (T6) and 10 minutes (T10). The experiment design of this research was with Completely Random Design (CRD). The data was analyzed by Analysis of variance (ANOVA) followed by least significanced  there was significant differences between samples. The results showed that the roasting time for 10 minutes gave significant effect (P<0.01) on steak texture. Whilst the roasting time of 3 minutes, 4 minutes and 6 minutes gave no significant effect (P>0.05) on pH and WHC. It can be concluded that roasting time using microwave for 10 minutes was the best treatment to improve chicken steak texture and this may lead to produced good physical quality steak . Key words : Chicken steak, roasting time, physical quality
The Quality of Chicken Nuggets With Addition Gouda Cheese Eny Sri Widyastuti; Aris Sri Widati; Rery Dwi Hanjariyanto; Made Yogik Avianto
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objective of this research was to acquired the best percentage of using cheese in the chicken nuggets  processing. Materials used for this research were nuggets made from chicken meat, Gouda cheese and spices. Experiment done with Random Block Analysis as experiment design by addition Gouda Cheese ( 0% (F0), 5% (F1), 10% (F2), 15% (F3), 20% (F4) ). The results showed that chicken nuggets with  Gouda cheese addition gave  a highly significant effect (P<0.01) on mouisture, fat, protein, ash contents, texture and WHC, and addition gave a non significant effect (P>0.05) on pH and Organoleptic. The best result was nuggets which made with addition of 15 percent of Gouda cheese.The conclusion of this research was the addition of Gouda Cheese to Chiken Nuggets increased fat content, protein content, ash content, WHC and tend to decreased mouistured content, textured.  Result of panelist not trained using cheese in manner chicken nuggets are like made with addition of 15 percent of Gouda cheese. The best result was nuggets which made with addition of 15 percent of Gouda chees   Keywords : Chicken nuggets, Chicken meat, Gouda cheese
Beef Salt-Soluble Proteins and Seaweed (Eucheuma cottonii) Flour Interactions to the Quality of Heat-Induced Gel Matrix Development Aris Sri Widati; Djalal Rosyidi; Lilik Eka Radiati; Happy Nursyam
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.353 KB) | DOI: 10.21776/ub.jitek.2020.015.02.1

Abstract

The objective of this study was to observe the interactions between salt-soluble proteins from beef and seaweed (Eucheuma cottonii) flour and its effect to the quality of the produced protein gel. The study was conducted as experimental research with two factorials completely randomized design. The effect of different NaCl (2.0%; 2.5%; 3.0%; and 3.5%) and Eucheuma cottonii flour (5%; 10%; and 15%) concentrations was observed to the physical and proximate quality of the protein gel matrix. The observed gel quality variables include pH, gel strength, color (L, a*, and b*), moisture, protein, and fat content. The gel was gelatinized at 90°C for 20 min and cooled down at 4°C for 12 h. The results showed that there was no interaction effect found on all of observed variables. However, a highly significant effect (P<0.01) was found on the ash content with different salt concentrations, while different Eucheuma cottonii flour concentrations improved the gel strength (P<0.01) and significantly gave darker (P<0.01) color. The effect of Eucheuma cottonii flour on the physicochemical properties of the gel was concentration dependent. Therefore, this study concludes that Eucheuma cottonii flour showed a potential as binding or filling agent to form strong gel matrix in processed meat products.
The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs Aris Sri Widati; Mustakim Mustakim; Eny Sri Widyastuti; Herly Evanuarini; Dedes Amertaningtyas; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.4

Abstract

The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials. The method used is a laboratory experiment using a completely randomized design with a factorial pattern. Factor A is the type of tapioca flour, namely dragon tapioca flour and special tapioca flour. Factor B is the level of use of tapioca flour, namely 25% and 50%. The pH value, WHC, cooking loss, and color used as the analyzed variable. Data analysis used Analysis of Variance and if there was a significant effect, it was continued with Duncan's Multiple Distance Test or DMRT. The results showed that the treatment using different types and levels of tapioca flour had a highly significant difference effect (P < 0.01) on WHC, cooking loss, L, a*, and b* and had no effect (P>0.05) on rabbit meatball pH. It can be concluded that tapioca special flour with level 25% gives the best results on characteristic of rabbit meatball.
Pengaruh Perlakuan Imbangan Garam dan Gula Terhadap Kualitas Dendeng Paru-Paru Sapi Fadimas Pursudarsono; Djalal Rosyidi; Aris Sri Widati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 1 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (394.995 KB) | DOI: 10.21776/ub.jitek.2015.010.01.5

Abstract

The aim of this study was to determine the effect of concentration salt and sugar of dried lung quality. The material used in this research was the dried lung with different salt and sugar concentration as the treatments. The method of this research was factorial experiment with Completely Randomized Design by using two factors. The treatments were different salt concentration (2.5% and 5%) with different sugar concentration (20%, 30% and 40%). Data was analyzed with ANNOVA and continued with Duncan’s Multiple Range Test (DMRT). Variables tested were water level, protein content, fat, water activity and pH. The result showed that salt addition gave highly significant effect (P<0.01) on water level but not significant (P>0.05) on protein, fat, water activity and pH. The result showed that sugar addition gave highly significant effect (P<0.01) on water level but not significant (P>0.05) on protein, fat, water activity and pH. The experiment result indicated that the optimum concentration of salt was 2.5% with concentration of sugar 20% to making dried lung.
The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak Aris Sri Widati; Mustakim Mustakim; Sri Indriana
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of the research was to find out effect of liming time on quality of rambak. Completely Randomized Design (CRD) was used to execute the research. Four treatments of liming time was carried out in three replications were 24, 48, 72 and 96 hours. The Result showed that liming time had highly significant effect (P<0,01) on protein content, moisture, calsium, volume expansion and organoleptic quality (crispness and taste) of rambak. The best result was liming time of 96 hours, the rambak was characterised by protein content  6,10%, moisture 0.11%, calcium 1.88%, volume expansion ratio  372.12%, crispness 0.42 lbs/cm2. Sensory evaluation showed that organolepticaly panelist preferred the product giving score of crispness 5.38 and taste 6.89.   Keywords : Liming time, Rambak quality
Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce Khothibul Umam Al Awwaly; Aris Sri Widati; Vina Rahmadani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of this study was to know the difference between Etawah crossbreed goat meat sauce and Boer crossbreed goat meat sauce evaluated on N-amino, protein, and total glucose.The material used in the research were meat sauce from Etawah crossbreed goat and Boer crossbreed goat. The result showed that the different species of goat statistically gave  no significant  effect (P>0.05) on N-amino, protein and total glucose of goat meat sauce. Boer crossbreed meat sauce tend higher than Etawah crossbreed meat sauce. Boer crossbreed meat sauce has characteristic as follows: 1.02± 0.02% on N-amino, 6.33±0.15% on protein, and 12.64±0.22% on total glucose. Etawah crossbreed meat sauce has characteristic as follows: 0.94±0.01% on N-amino, 5.28±0.16% on protein, and 11.56±0.25% on total glucose. The best treatment on meat sauce was using Boer crossbreed meat.   Keywords: Etawah crossbreed goat, Boer crossbreed goat, meat sauce
Pengaruh Presentase Kuning Telur Itik dan Asam Formiat Dalam Proses Peminyakan terhadap Kekuatan Fisik Kulit Ayam Pedaging Samak Khrom Mustakim Mustakim; Aris Sri Widati; Khotibul Umam; Lita Umaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (609.818 KB) | DOI: 10.21776/ub.jitek.2017.012.01.5

Abstract

The purpose of this study was to find out the effect of ducks yolk and formic acid in fat liquoring process of the tanned skin.  The materials used in this study were 30 pieces of 7 weeks of broiler chicken shank. The study was carried out using completely randomized design. The variables measured were softness, tensile strength and stretch of the tanned skin. Data were analyzed by analysis of variance and followed by Duncan’s Multiple Range Test. The research results showed that the addition of ducks yolk and formic acid didn’t gave significantly affect on the softness (p>0.05), while gave highly significant affect on tensile strength and stretch (p<0.01). Interaction between two treatment didn’t gave significantly affect (p>0.05) on the softness and stretch, and have significantly (p<0.05) on the tensile strength of leather. The conclusion of this research the addition of 11% duck yolk and 1% formic acid in fat liquoring is the best treatment for broiler chicken shank chrome tanning on the skin softness (2,667), tensile strength (135,707 kg/cm2), and stretch (37,34%), respectively. 
Co-Authors A.P Kurniawan Abdul Manab Amelia Arum Ramadhani Ariadi Tricahyo Avida Fradiana Avida Fradiana Dedes Amertaningtyas Djalal Rosyidi Djalal Rosyidi Fadimas Pursudarsono Happy Nursyam Herly Evanuarini Joko Prakoso Khothibul Umam Al Awwaly Khotibul Umam Khotibul Umam Al Awwaly Lilik Eka Radiati Lisa Purnaningtyas Lita Umaya Lita Umaya Made Yogik Avianto Mulia Winirsya Apriliyani Mustakim Mustakim Mustakim Mustakim Mustakim Mustakim Mustakim Mustakim Nazhar Vernanta. Billy Rasyad Rery Dwi Hanjariyanto Sri Indriana Teguh Hadi Waluyo Ulfi Noor Hakim Vina Rahmadani