Garuda - Garba Rujukan Digital

Pengaruh Kombinasi Penambahan Sari Wortel (Daucus Carota, L) dan Tepung Hunkwee Pada Es Krim Kefir Terhadap Kualitas Fisik dan Kimia Es Krim Kefir Ilma Mahdiana; Purwadi Purwadi; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 1 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purpose of this research was to determine the best combination of carrot juice (CJ) and hunkwee flour (HF) on manufacturing of kefir ice cream. The method of this research was experiment with Completely Randomized Design, 4 treatments and 4 replication, the treatments were without carrot juice + HF 5% (P0), CJ 1.5% + HF 3.5% (P1), CJ 3% + HF 2% (P2), CJ 4.5% + HF 0.5% (P3), the presentage based on Ice Cream Mix (ICM). The variables measured were antioxidant activity, viscosity, total solid and organoleptic (textur, taste and aroma). The data was analized by using Analysis Of Variance (ANOVA) continued by Honestly Significance Difference (HSD) test. The result of this research showed that the combination of carrot juice and hunkwee flour gave highly significant difference effect (P<0.01) on antioxidant activity, viscosity, total solid, texture and taste of kefir ice cream and did not give significantly difference effect (P>0.05) on aroma. Conclusion: the combination of carrot juice 1.5% + hunkwee flour 3.5% (P1) in kefir ice cream gave the best result.

Pengaruh Penambahan Tepung Sagu Pada Yoghurt Terhadap Viskositas, Overrun, Kecepatan Meleleh dan Total Padatan Es Krim Yoghurt Ika Ayu Wijayanti; Purwadi Purwadi; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purpose of this research was to find out 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 replication. The data were analyzed by using Analysis of Variance (ANOVA) and continued by Duncanâ€™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.

The Effect of Elephant Foot Yam (Amorphophallus campanulatus) Flour and Soybean Oil Addition on the Physicochemical and Sensory Properties of Beef Sausage Eny Sri Widiastuti; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

The texture of sausage was affected by its binding agent. Elephant foot yam (Amorphophallus campanulatus) flour was a potential natural binding agent and filler for sausage. The objective of this study was to evaluate the effect of elephant foot yam flour and soybean oil addition to the physicochemical properties and sensory attributes of beef sausage. A randomized block design with two factors and three replications were employed. Three addition levels (10%, 15% and 20% of meat weight) were used for both elephant foot yam flour and soybean oil. The results showed that the addition of elephant foot yam flour significantly (Pâ‰¤0.01) affect the water-holding capacity (WHC) and sausage texture. The effect (Pâ‰¤0.05) was also observed on the redness color (a* value). However, no effect was found on pH, L and b* values. On the other hand, the WHC and sausage texture were also significantly (Pâ‰¤0.05) affected by soybean oil addition without altering pH and color. The highest addition level (20%) for both elephant foot yam flour and soybean oil showed a firm and compact beef sausage micro-structure with small pores. The highest fat and crude fiber content were also found in this group (20% addition level) and the sensory attributes (texture, aroma and taste) of the former group were comparable with the group with lowest addition level (10%). Therefore, elephant foot yam flour can be used as filler for producing both reduced-fat and typical beef sausage.

The Utilization of Keprok Orange Fruit (Citrus reticulata) Juice in Mozarella Cheese Manufacturing Wiwit Hartono; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.805 KB)

The aim of this study was to know the effect of Keprok Orange Fruit (Citrus reticulata) Juice as a direct acidification to yield, meltability, stretchability, protein and moisture content to Mozarella cheese. The result showed that Keprok orange fruit juice gave a highly significant effect (P<0.01) on protein content of Mozzarella cheese. In the otherwise gave a significant effect (P<0.05) on yield, meltability and moisture content of Mozzarella cheese but did not give a significant effect (P>0.05) on stretchability. The conclusion of this research was the Keprok orange fruit juice concentration of 3 % was the best concentration and suggested to use on Mozzarella cheese manufacturing. Key words: Keprok orange fruit (Citrus reticulata), Mozarella cheese manufacturing

Pengaruh Gum Arab Pada Minuman Madu Sari Apel Ditinjau Dari Mutu Organoleptik, Warna, pH, Viskositas, dan Kekeruhan Martha Anggraeni Christiana; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Apple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration of gum arabic on apple concentrated honey drink in terms of taste, arorganoleptic (taste and aroma), color (L*, a*, b*), pH, viscosity, and turbidity. The treatments were without gum arabic (P0); gum arabic 0.05% (P1); gum arabic 0.1% (P2); and gum arabic 0.15% (P3). The method of this research was experiment with Completely Randomized Design (CRD) by using 4 treatment and 4 times replication. The data were analyzed by ANOVA and would be continued by Duncanâ€™s Multiple Range Test (DMRT). The result of this research showed that consentration of gum arabic gave highly significant different effect on aroma, pH, viscosity, and turbidity, gave significant different effect on yellowness (b*), and gave no different effect on taste, lightness (L*) and redness (a*). Conclusion of this research was the adding of gum arabic 0.15% (P3) on apple concentrated honey drink gave the best quality of apple concentrated honey drink for taste 4.54Â±0.65, aroma 6.00Â±1.01, lightness (L*) 21.73Â±0.43, redness (a*) 9.78Â±0.76, yellowness (b*) 5.68Â±0.80, pH 6.68Â±0.13, viscosity 1.112Â±0.003 cP, and turbidity 165.13Â±1.55 NTU.

The Effect of Different Plasticizers on the Characteristics of Whey Composite Edible Film Fahrullah Fahrullah; Lilik Eka Radiati; Purwadi Purwadi; Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

The edible film is a protective coating that could be directly applied to food products. This research aims to observe the physical characteristics of whey composite edible film with different plasticizer addition (glycerol, sorbitol, polyethylene glycol). The research was conducted as a laboratory experiment and the observed variables were film thickness, tensile strength, elongation at break, water vapor transmission rate (WVTR), and followed with microstructure observation. The research was conducted in a completely randomized design and analyzed with analysis of variance (ANOVA) followed with the least significant difference (LSD) test. The physical measurement of the edible film showed that the thickness was at 0.0286-0.0308 mm, the tensile strength was at 5.72-8.20 N, the elongation at break was around 28.66-57.5%, and the WVTR was at 7.63-7.96 g/m2.day. Moreover, the microstructure observation showed that the molecules in the edible film were evenly distributed.

Effect of Using Additive to Microbiology Activities of Mozzarella Cheese Storage at Refrigerator Temperature Wildan Yudha Prasetyo; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (62.329 KB)

The aims of this study were to determine the best preservative between potassium sorbate, sodium benzoate, and chitosan on the microbiological quality of Mozzarella cheese stored at refrigerator temperature. The results showed that the addition of preservatives potassium sorbate, sodium benzoate, and chitosan did not give a significantly different effect (P> 0.05) on the TPC, total number of molds, and total number of yeasts of Mozzarella cheese. Storage time of Mozzarella cheese that nested on the type of added preservatives did not give a significantly different effect (P>0.05) on the TPC and total number of yeasts but gave a significantly different effect (P<0.05) on the number of molds of Mozzarella cheese. Based on the research data, it can be concluded that the utilization of preservative potassium sorbate, sodium benzoate, and chitosan were effective in suppressing the growth of microorganisms. Potassium sorbate tends to be more effective in suppressing the growth of microorganisms in Mozzarella cheese stored at refrigerator temperature. Key words: whey, texture, fat, organoleptic, nata de milko

Using Wheat Flour and Alginate In Mozzarella Cheese Making On Physical and Sensory Quality Purwadi Purwadi; Abdul Manab
Research Journal of Life Science Vol 1, No 1 (2014)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Brawijaya

The purpose of this research was to know the best combination of using wheat flour and alginate on physical and sensory quality of Mozzarella cheese.The method that used in this research was factorial experiment with completely randomized design by using twelve treatments and three times repeatation. The variable measured was hardness, cutting point and sensory. The obtained data was analized by using analysis of variance continued by honesty significant difference (HSD).The result of this research showed that the used of wheat flour and alginate did not give a significance different interaction (P > 0,05) on the average of hardness, cutting point and sensory quality (colour, texture, and taste) of Mozzarella cheese, but used of wheat flour give a different significance effect (P < 0,05) on hardness and cutting point of Mozzarella cheese. The highest value was the treatment of T4A3, that was the combination of 7,5 % wheat flour and 1 % alginate.

Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler Wahidah Ma'ruf; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Research Journal of Life Science Vol 6, No 3 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Brawijaya

The research aims to understand the physical and organoleptic properties of the Indonesian domestic chicken (Gallus domesticus) nugget made with different corn flours as filler. The research was done in two research steps. The first step was to observe the physical properties of the chicken nugget through a completely randomized design, where five different corn flours were used and measured for six times each. The second step was to observe the organoleptic properties of the chicken nugget through two-factorials completely randomized design, where five different panellists (P1, P2, P3, P4, and P5) were the first factor and different corn flours were the second factor. The corn flours used in this research were yellow-corn (J1); fluffy-corn (J2); purple-corn (J3); Provit A1-corn (J4); and Provit A2-corn (J5) flour. The measured variables include cooking loss, flavor, aroma, texture, and color of the chicken nugget. The results showed that J1 chicken nugget had the lowest cooking loss at 1.27%, while the organoleptic measurements showed that J4 chicken nugget had the best organoleptic properties. The research concluded that the usage of Provit A1-corn (J4) flour would give the best overall physical and organoleptic properties of chicken nugget made from domestic chicken meat.

Kualitas Kefir dengan Penambahan Tepung Daun Stevia (Stevia rebaudiana Bertoni) Sebagai Pemanis Alami Dwi Rumdaini Intan Permatasari; Purwadi Purwadi; Herly Evanuarini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 2 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Stevia is one of natural sweetener a substitute for sugar low calorie. Stevia start widely used as many consumers want sweetening healthy. Stevia leaf powder was used to develop an kefir as sweetener replacer to sugar. The objective of this research was to determine the best percentage of using stevia leaf flour as substitution ingredient on kefir based on total sugar, acidity, total solids and sineresis kefir. The materials research were fresh milk, kefir grain, and stevia leaf flour. The research method was using experimental design with four treatments and four replications. The treatments were P1 0.5 % stevia leaf flour, P2 0.75% stevia leaf flour P3Â 1% stevia leaf flour and P4 1.25% stevia leaf flour. The data were analyzed by ANOVA and if there were significant effect then would be continued by Duncanâ€™s Multiple Range Test (DMRT). The result showed that substituting sugar using stevia leaf flour gave highly significant different effect (P<0.01) on total sugar, acidity, total solids and sineresis kefir. It can be concluded that the kefir with the used 1.25% stevia leaf flour gave the best result with the total sugar was 6.82 , acidity was 0.55%, total solids was 11.75%, and sineresis was 23.75%.

Title

Found 11 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 11 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 11 Documents
Search