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All Journal Journal of Tropical Animal Science and Technology Jurnal Nukleus Peternakan Jurnal Peternakan Lahan Kering
Heri Armadianto
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Social Sciences Veterinary

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PENGARUH PENAMBAHAN KUNYIT PUTIH (Curcuma zedoaria) TERHADAP AKTIVITAS AIR, TOTAL PLATE CONUT (TPC), STAPHYLOCOCCUS AUREUS DAN ESCHERICHIA COLI PADA TELUR ASIN (The influence of addition white tumeric (Curcuma zedoari) on water activity, total plate.... Ermalinda Kasi; Gemini E.M. Malelak; Heri Armadianto; Gustaf Oematan
JURNAL NUKLEUS PETERNAKAN Vol 9 No 1 (2022): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v9i1.6736

Abstract

Using of Curcuma zedoaria in food processing because of the presence of bioactive compounds such as: phenols, flavonoids and tannins which act as antimicrobials. The purposs of this experiment were to evaluate the effect of adding Curcuma zedoaria on salted egg quality. Completely randomized design (CRD) 5 x 3 was used in this experiment. The treatment used was the addition of white turmeric (Curcuma zedoaria) as much as 0%, 30%, 40%, 50% and 60%. Every treatment consisted of three replications. Analysis of Variance (ANOVA) was used in this experiment followed by Duncan test to test the different among treatment. The results showed that the addition of white turmeric to a level of 60% did not affect the water activity value (aw), causing an increasing in the TPC value, except for 50% (P<0.05), while Staphylococcus aureus and Escherichia coli were detected negative for all samples. The addition of white turmeric as much as 50%, gave the lowest TPC value. In processing salted eggs, it is necessary to ensure the age of the eggs used and storage methods so as to avoid contamination by microbes.
Pengaruh konsentrasi dan lama perendaman dalam kapur pada proses pembuatan kerupuk kulit sapi bali Paulus Eibilius J. Eho; Bastari Sabtu; Heri Armadianto
Jurnal Peternakan Lahan Kering Vol. 1 No. 2 (2019): Juni
Publisher : Jurnal Peternakan Lahan Kering

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.132 KB)

Abstract

Penelitian bertujuan untuk mengetahui pengaruh konsentrasi dan lama perendaman dalam larutan kapur terhadap pada proses pembuatan kerupuk kulit sapi. Bagian kulit sapi segar yang digunakan dalam penelitian ini adalah dari bagian punggung (croupon) yang akan dijadikan materi penelitian. Rancangan acak lengkap (RAL) pola faktorial 2x3. Faktor A konsentrasi kapur (A1 = 0,2 % A2 = 0,4% A3 = 0,6%) faktor B lama perendaman dalam kapur ( B1= 18 jam B2 = 24 jam B3 = 36 jam). Variabel yang diuji adalah volume pengembangan, kadar protein dan organoleptik yang terdiri dari kerenyahan, bentuk, warna, dan rasa. Data volume pengembangan kerupuk kadar protein di analisis mengunakan analisis variansi dan di lanjutkan uji Duncan, Sedangkan organoleptik dianalisis menggunakan analisis Kruskal wallis dan dilanjutkan dengan uji Mann Whitney. Hasil penelitian menyatakan adanya interaksi (P<0,05) antara konsentrasi dan lama perendaman dalam kapur terhadap kerenyahan dan rasa kerupuk.. interaksi tidak berpengaruh ( P>0,05 ) terhadap volume pengembangan, kadar protein, warna dan untuk kerenyahan kulit sapi. Disimpulkan, interaksi antara 0,4% larutan kapur dengan lama perendaman 36 jam menghasilkan kerenyahan dan rasa terbaik. Volume pengembangan, kadar protein, warna dan bentuk kerupuk relatif sama untuk kombinasi perlakuan Kata kunci: konsentrasi kapur, lama perendaman, kerupuk kulit. ABSTRACT The study aims to evaluate the effect of concentration and soaking time in lime solution on the process of making cow hide crackers. The fresh part of the cow hide used in this study comes from the back (croupon), which is used as research material. Complete randomized design (RAL) 2x3 factorial pattern. Factor A Concentration of lime (A1 = 0.2% A2 = 0.4% A3 = 0.6%) Factor B soaking time in lime (B1 = 18 hours B2 = 24 hours B3 = 36 hours). The variables tested were volume development, protein and organoleptic levels consisting of crispness, shape, color and taste. Volume expand data from protein-containing crackers were analyzed using the analysis of variance and the continued Duncan test, while the organoleptics were analyzed using the Kruskal-Wallis analysis and followed by the Mann-Whitney test. The results of the study stated an interaction (P <0.05) between concentration and immersion of the lime in crispness and cracker flavor. The interaction had no effect (P> 0.05) on volume expand, protein content, color and crispness of the diet cowhide. It was concluded that the interaction between 0.4% lime solution and 36 hour expand time produced the best crispness and taste. The volume of development, the protein content, the color and the shape of the crackers are relatively similar for a combination of treatments Key words: lime, soaking, cowhide, crackers.
PENGGUNAAN TEPUNG TALAS SEBAGAI SUBSTITUSI TEPUNG TAPIOKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BAKSO DOMBA (Using of taro flour as a substitute of tapioca flour on physicochemistryl and organoleptic characteristics of lamb meatballs) Chinta R. L. Nubatonis; Gemini E.M. Malelak; Heri Armadianto; Tri R. Zainal; Pieter Rihi Kale
JURNAL NUKLEUS PETERNAKAN Vol 9 No 2 (2022): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v9i2.8363

Abstract

Lamb meatballs are rarely found in the market, because lamb meat has a distinctive aroma. One way to reduce the distinctive aroma of lamb meatballs is to use various types of flour in combination with tapioca flour. The purpose of this study was to determine the quality of meatballs processed from lamb and given taro flour as a substitute for tapioca flour. A completely randomized design (CRD) 5 x 4 was used in this experiment. The five treatments used were: T0 = no taro flour (control); T25=25% taro flour 25%; T50 = 50% taro flour; T75 = 75% taro flour; T100 = 100% taro flour, and each unit was tested four times. Parameters measured were: pH, water holding capacity (WHC), cooking loss, water and fat content, aroma, color, elasticity and taste. The parametric data was analyzed using ANOVA, while the nonparametric data was analyzed using the Kruskal-Wallis test. The statistical analysis result showed that a balanced mixture of tapioca and taro (50%) caused a decrease in pH (P<0.01). The higher the percentage of taro to substitute tapioca, caused a decrease in WHC and an increase in cooking loss (P<0.05), decreased water content, increased fat content (P<0.01), but did not affect aroma, color, elasticity and taste (P>0.05). The results of this study concluded that the use of taro flour as a substitute for tapioca flour in processing lamb meatballs do not change the organoleptic value of meatballs. Taro flour can be used to replace tapioca flour in processing lamb meatballs as much as 50%.
Characteristics of Fried Milk Made of Cows Milk by Using of Papain as a Coagulant Yakob Robert Noach; Angelina Yutami Mayavanti; Heri Armadianto
Journal of Tropical Animal Science and Technology Vol 5 No 1 (2023): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v5i1.3874

Abstract

This research aims to determine the effect of the use of papain as a coagulant on physical and organoleptic of fried milk made of cows milk. The Completely Randomized Design (CRD) with 4 treatments and 4 replication was applied in this experiment. Those treatment were papain levels tested consist: P1: 0.5% of milk volume, P2: 1% of milk volume, P3: 1.5% of milk volume and P4: 2% of milk volume. Variables measured were curd yield, fried milk yield, density, pH, color, taste, aroma and texture. The results showed that the treatment had a significant effect (P<0.05) on curd yield, density, pH and texture of fried milk and had no significant effect (P>0.05) on fried milk yield, color, taste and aroma. It can be concluded that increasing of papain level can decreased curd yield and density, increasing of fried milk yield, pH and smoother in texture,but stabilized in color, taste and aroma of fried milk. The best results found at the use of papain as much as 0.5% (P1) .
Co-Authors Angelina Yutami Mayavanti Bastari Sabtu Chinta R. L. Nubatonis Ermalinda Kasi Gemini E.M. Malelak Gemini Ermiani Mercurina Malelak Paulus Eibilius J. Eho Pieter Rihi Kale Tri R. Zainal Yakob Robert Noach