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All Journal Jurnal Teknologi Hasil Peternakan
Bambang Kholiq Mutaqin
Fakultas Peternakan Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary

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Kajian Umur Simpan Bakso Ayam pada Suhu Pendinginan yang Berbeda Sari Usih Natari; Bambang Kholiq Mutaqin
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.126 KB) | DOI: 10.24198/jthp.v2i1.33080

Abstract

The purpose of this research is to produce chicken meatball products with optimal low temperature and good characteristics. The research was conducted at the Nutrition and Sensory Assessment Laboratory, Department of Food Industry Technology, Padjadjaran University. The research method used is an experimental method with descriptive analysis. The research design used a completely rando-mized design (CRD) with 3 treatments and 6 replications. Treatment A = temperature -10OC, B = temperature 0OC, and C = temperature 10OC. The analysis used is the correlational test (causal relationship) and the hedonic test. The results showed a relationship between low temperature treatment and shelf life of chicken meatballs. Organoleptic obser-vations were the level of preference for taste, color, texture, and aroma. There is a relationship between low temperature treatment and shelf life of chicken meatballs. The shelf life of chicken meatballs at -10OC showed the highest value and was very significantly different from other treatments. This shows that the lower the storage temperature will be followed by the longer the shelf life of chicken meatballs.
Uji Organoleptik Kandungan Air dan Titik Beku Susu Sapi Perah yang diberi Ransum Lengkap Tersuplementasi Protein, Lemak, Mineral, dan Direct Fed Microbial Bambang Kholiq Mutaqin; Didin Supriyat Tasripin; Lovita Adriani; Ujang Hidayat Tanuwiria
Jurnal Teknologi Hasil Peternakan Vol 1, No 2 (2020): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (101.766 KB) | DOI: 10.24198/jthp.v1i2.28155

Abstract

The purpose of this study was to determine the simplest quality of milk with organoleptic tests (color, taste, flavour) and milk content of dairy cows before and after treatment. In vivo testing was carried out at PT. Citra Agro Buana Semesta (CABS) Malangbong. The study design used a completely randomized design (CRD) with 4 treatments and 4 replications. Treatment P1: Complete Ration, P2: P1 + DFM, P3: P1 + DFM + Protein by pass, P4: P1 + DFM + PFM. Analysis of organoleptic test results using the Friedman test and water content in dairy cows was tested by analysis of variance with Duncan's advanced test. Organoleptic research results and water content in milk of dairy cows showed a significant (p<0,05 The organoleptic test results for each treatment showed changes to the control treatment and the low water content obtained in the complete feed supplemented with DFM and PFM that was 86,74 ± 0,609%.
Co-Authors Didin Supriyat Tasripin Lovita Adriani Sari Usih Natari Ujang Hidayat Tanuwiria