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Syahrir Akil
Magister Teknologi Pangan, Universitas Djuanda Bogor
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

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Proses Pengolahan Telur Beku Tiara Amanda Lestari; Aji Jumiono; Muhammad Zainal Fanani; Syahrir Akil
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9829

Abstract

Telur adalah salah satu sumber protein hewani yang sangat digemari oleh masyarakat karena rasanya lezat dan harganya yang murah sehingga konsumsi telur di Indonesia meningkat setiap tahunnya. Keunggulan nutrisi pada telur menyebabkan telur sangat disukai mikroorganisme sehingga menjadikan telur mudah rusak, sebab itu perlu dilakukan proses pengawetan telur untuk memperpanjang masa simpan salah satunya yaitu pembuatan telur beku. Penulisan artikel ini dilakukan secara deskriptif dengan menggunakan metode review literature atau penelusuran pustaka. Telur beku dapat memiliki masa simpan enam bulan sampai satu tahun. Proses pembuatan telur beku diawali dengan proses candling, pencucian, pemisahan kuning dan putih telur, pasteurisasi, dan penyimpanan pada suhu dingin.
Potensi Pengolahan Salami (Sosis Fermentasi) Daging Kambing Arief Rahman Hakim; Helmi Haris; Syahrir Akil
Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i1.10002

Abstract

Goats are ruminants that can take advantage of low-quality forage for basic needs and production. Goat can be used as an alternative to consuming processed beef products. One of the processed beef products is salami. Salami is one of the processed meats made from a mixture of meat and fat that is made through a fermentation process. The process of processing salami involves fermentation. This fermentation uses a starter made from lactic acid bacteria. The bacteria usually used in making salami are lactic acid bacteria, namely Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus. Salami usually uses a mixture of pork and beef as a base, but it is possible to make it from other livestock meat, for example, Goats. Salami from pork is not allowed for Islamic consumers because it is forbidden according to Islamic religion, while salami from beef has a costly price compared to the price of goat meat.
Co-Authors Aji Jumiono Arief Rahman Hakim Helmi Haris Muhammad Zainal Fanani Tiara Amanda Lestari