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Jurnal Teknologi Hasil Peternakan

jthp
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Published by Universitas Padjadjaran

ISSN : - EISSN : 27224783 DOI : https://doi.org/10.24198/jthp.v2i2

Core Subject : Health, Science, Agriculture, Engineering,

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary

Jurnal Teknologi Hasil Peternakan is a journal that publishes research outcomes related to the aspects of material, processing technology, and quality of dairy, meat, egg, edible insect/worm products, edible and non-edible by-products, and livestock waste. Jurnal Teknologi Hasil Peternakan covers concepts, models, and implementation of research as an effort to improve technology in the downstream sector of livestock business. It is a reference for anyone needing to keep abreast of current findings in animal products and technology.

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan

Articles 44 Documents

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Potensi Isolat Bakteri Proteolitik dari Proses Pembuatan Pupuk Organik sebagai Starter Pengolahan Limbah Peternakan Nadhira Yahdiyani; Akhmad Hidayatulloh; Lilih Siti Nurhayati
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Cattle farms produce waste in the form of feces and urine, the handling of this waste must be managed properly so that it can reduce the adverse effects. One way to use it is to process it into fertilizer. During the process of making microorganism fertilizer helps the process of degradation of complex compounds, one of which plays a role is proteo-lytic bacteria. The purpose of this study is to obtain proteo-lytic bacterial isolates that will be used as a starter in the manufacture of fertilizer. This research was conducted experimentally with research stages including isolation of proteolytic bacteria from the process of making fertilizer, measurement of proteolytic index and morphological cha-racterization of proteolytic bacteria microscopically and microscopically. From the results, 7 isolates of proteolytic bacteria with the largest proteolytic index were 1.51 of NS 3 isolates with the characteristics of small round colonies, flat edges, clear colors, flat surfaces and cell characteristics of bacilli and gram negative isolates.

Pengaruh Penambahan Asam Asetat terhadap Sifat Fungsional Albumen Telur Itik Imam Thohari; Firman Jaya; Nadya Arera Ritma Ajeng
Jurnal Teknologi Hasil Peternakan Vol 1, No 1 (2020): Maret
Publisher : Unpad Press

The purpose of this researche was to determine the interactions of storage time and addition of acetic acid towards functional properties that were foaming ability, foaming stability, overrun, and coagulation time the egg white from duck eggs. The materials were 192 duck eggs. The method was laboratory experiment with randomized block design, two treatment factors. The first factor was storage time (T) there were 0, 7, 14, and 21 days. The second factors were addition acetic acid (P) there were 0%, 2%, 4%, and 6%, each treatment was repeated three times. The Variables foaming ability, foaming stability, overrun, and coagulation time. Data was analyzed by ANOVA and Duncan’s Multiple Range Test. The interaction storage time and acetic acid gave high significantly effect (P<0,01) on pH, foaming stability and coagulation time with the best values 87,806% (T21P4%) on foaming stability, and 52,33 second (T21P2%) on coagulation time. The interaction storage time and acetic acid on foaming ability gave significantly effect (P<0,05) with the best values 423,84% (T0P4%) and 427,59% (T21P4%) but didn’t gave significantly effect (P<0,05) on overrun. The conclusion of this researched was acetic acid could be increase functional properties the white egg from duck eggs which storage time 0, 7, 14, and 21 days.

Evaluasi Jumlah Total Bakteri dan Staphylococcus aureus pada Produk Ayam Olahan dengan Pembelian Online Pelangi Ananda Juandini; Deden Zamzam Badruzzaman; Eulis Tanti Marlina
Jurnal Teknologi Hasil Peternakan Vol 2, No 2 (2021): September
Publisher : Unpad Press

Chicken meat is one of the basic ingredients of food that is preferred by the community because of its high nutrition and affordable prices. However, this high nutrition causes chicken meat to be easily contaminated with microorganisms, so it is necessary to process it with good sanitation so as to reduce the possibility of meat being contaminated by microorganisms and can be consumed healthily. This study aims to determine the process of implementing sanitation in the catering DM and to find out the total number of bacteria and Staphylococcus aureus in fried chicken and processed grilled chicken in DM catering. The results showed that the total number of bacteria in fried chicken was 1,57 x 106 < µ < 2,66 x 106 cfu/g, while in grilled chicken 1,74 x 106 < µ < 2,59 x 106 cfu/g, the results of the analysis of the calculation of the total number of S. aureus bacteria in fried chicken is 4,9 x 101 < µ < 7,1 x 101 cfu/g while for grilled chicken it is 5,1 x 101 < µ < 7,6 x 101 cfu/g. From these results it can be concluded that the total number of bacteria in DM catering exceeds the maximum limit. has been determined by BPOM but the total number of S. aureus bacteria in DM catering is still below the limit set by BPOM.

Pengaruh Penggunaan Pektin Nabati dengan Persentase yang Berbeda terhadap Nilai pH dan Total Asam Tertitrasi Yogurt Susu Sapi Naofal Dhia Arkan; Triana Setyawardani; Triana Yuni Astuti
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

The research aims to determine the addition of pectin to the production of yoghurt cow’s milk on the pH value and titrated total acid. The material used was 10 liters of cow's milk, 40 grams of pectin, skim milk, yoghurt starter, pH 4 buffer, pH 7 buffer, 1% pp indicator, 0.1 N NaOH solution and distilled water. Experimental research method with Completely Randomized Design (CRD), with 5 treatments, 4 replications, so that there are 20 units. The results of the addition of pectin had no significant effect (P>0,05) on pH value and titrated total acid. The results of the addition of pectin to the manufacture of yogurt have a pH value average of P0 4,69 ± 0,304; P1 4,60 ± 0,354; P2 4,51 ± 0,356; P3 4,41 ± 0,392; P4 4,31 ± 0,431, in the total titrated acid has an average of P0 0,920% ± 0,0867; P1 0,949% ± 0,0948; P2 0,983% ± 0,1132; P3 1,005% ± 0,1176; P4 1,028% ± 0,1178. The addition of pectin up to 0,8% does not chages value of pH and the titrated total acid to yoghurt cow’s milk.

Kajian Potensi Ekstrak Buah Mengkudu (Morinda citrifolia) sebagai Desinfektan Alami terhadap Jamur pada Ruang Penyimpanan Susu Ratna Hadiyanti; Deden Zamzam Badruzzaman; Wowon Juanda; Yuli Astuti Hidayati
Jurnal Teknologi Hasil Peternakan Vol 1, No 1 (2020): Maret
Publisher : Unpad Press

Morinda citrifolia can be used as a natural disinfectant on the milk storage space because it has an anti-fungal compound. The purpose of this study is to determine the potential of Morinda citrifolia extract as a natural disinfectant to fungi in the milk storage room, is reviewed from a decrease in the number of mushrooms and identification of the type of fungi before and after the use of Morinda citrifolia extracts. The study was conducted experimentally using a complete random design (CRD) with four treatments of P0 (without using Morinda citrifolia), P1 (15% concentration of Morinda citrifolia extract), P2 (20% concentration of Morinda citrifolia extract), P3 (concentration 25% of Morinda citrifolia extracts) and six times the replay. The observed is a decrease in the number of fungi, identifying the type of fungi before the use of Morinda citrifolia extract, identification of the type of fungi after the use of Morinda citrifolia extract. The results showed that Morinda citrifolia extract had a noticeable effect on decreasing the number of fungi in the milk storage room, with a consecutive drop percentage of P0 = 25,12%, P1 = 58,12%, P2 = 61,89%, P3 = 70,59%. The result of identification of fungi type on milk storage Chamber is Cephalosporium sp, Aspergillus ochraceus, Aspergillus flavus, Penicillium purpurogenum, Penicillium digitatum, Mucor sp. The decrease in the amount of the type of each fungus is Cephalosporium sp (68,13%), Aspergillus ochraceus (88%), Aspergillus flavu (87,94%), Penicillium purpurogenum (85,71%), Penicillium digitatum (95.73%), Mucor sp (59,57%).

Karakteristik Kimia Dodol Susu Substitusi Tepung Ketan dengan Tepung Ubi Jalar Trianing Tyas Kusuma Anggaeni; Andry Pratama
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Milk dodol is a dairy product with the main ingredients of milk, glutinous rice flour and coconut milk. Glutinous rice flour can substitute glutinous rice flour using other types of flour. The objectives of this study were to determine the substitution effect of glutinous rice flour with sweet potato flour, and the best ratio in producing of “milk dodol” due to the chemical characteristics. Data were analyzed by using Completely Randomized Design (CRD) with six treatments of substitution, P0 = 100% glutinous rice flour (as control), P1 = 20% sweet potato flour and 80% glutinous rice flour, P2 = 40% sweet potato flour and 60% glutinous rice flour, P3 = 60% sweet potato flour and 40% glutinous rice flour, P4 = 80% sweet potato flour and 20% glutinous rice flour, P5 = 100% sweet potato flour, which was 4 replication. The results showed that the use of sweet potato flour up to 100% still had water content and sugar content that met the quality requirements of dodol based on the Indonesian National Standard.

Perbandingan Pengujian Aktivitas Antibakteri Starter Yogurt dengan Metode Difusi Sumuran dan Metode Difusi Cakram Lilih Siti Nurhayati; Nadhira Yahdiyani; Akhmad Hidayatulloh
Jurnal Teknologi Hasil Peternakan Vol 1, No 2 (2020): September
Publisher : Unpad Press

Antibacterial activity testing can be done using the agar diffusion method, including agar well diffusion and disk diffusion agar methods. This study aims to compare two antibacterial testing methods to analyze the anti-bacterial activity of a yogurt starter against the bacteria Escherichia coli and Staphylococcus aureus. The study was conducted experimentally with 5 concentrations of yogurt starter, namely 2%, 4%, 6%, 8%, and 10%. Testing antibacterial activity using two methods, disk diffusion agar and well diffusion agar methods. The research showed that agar well diffusion method obtained antibacterial activity greater than the disk diffusion method for E. coli and S. aureus.

Kualitas Naget Sapi yang diberi Ekstrak Daun Teh Hijau (Camellia sinensis) Rofi Abdul Barry; Jajang Gumilar; Andry Pratama
Jurnal Teknologi Hasil Peternakan Vol 1, No 2 (2020): September
Publisher : Unpad Press

This Green tea (Camellia sinensis) extract (GTE) contains active compouns such as tannins, flavonoids, epicatechins, catechins which have potential use as natural ingredients to improve food quality. This study aims to determine the effect of using various concentrations of GTE and determine the best concentration in terms of physical quality (water holding capacity, cooking loss and tenderness) and acceptability (taste, color, aroma, and total ecceptance) of beef nugget. The study was conducted experimentally using a Completely Randomized Design (CRD) with four treatments of beef nugget with the addition of GTE concentration 0% (P1), 2,5% (P2), 5% (P3), and 7,5% (P4). Each treatment was replicated five times. Analysis of variance was used to determine the effect of the use of GTE on the physical and acceptability quality of beef nugget. Acceptability was tested by the KruskallWallis’s test. The results showed that the addition of GTE did not give different results on physical quality and acceptability quality.

Pengaruh Penggunaan Ekstrak Daun Teh Hijau (Camellia sinensis) pada Proses Pembuatan Naget Daging Sapi terhadap Sifat Kimia Muhammad Fakhri Maulana; Lilis Suryaningsih; Andry Pratama
Jurnal Teknologi Hasil Peternakan Vol 1, No 1 (2020): Maret
Publisher : Unpad Press

Green tea is known as a plant who has many purpose as well as an antioxidant sources. The purpose of this research is to find out the effect of adding green tea (Camellia sinensis) extract in beef nuggets on chemical properties (moisture content, fat content, and polyphenol content). This research is an experimental research using completely randomized design method with 4 treatments and 5 repetition. The treatment that given was P1= beef nugget with no added green tea extract, P2= beef nugget + 0,5% green tea extract, P3= beef nugget + 1% green tea extract, and P4= beef nugget + 1,5% green tea extract with 5 repetition. Chemical analysis that used in this research is moisture content analysis, fat content, and polyphenols content. The obtained results then tested with anova, duncan, and polynomial test. The results showed that the treatment had a significantly real effect on polyphenols content but not on the moisture content and fat content. The addition of 1,5% green tea (Camellia sinensis) extract increase the polyphenol content of 305,96 mg/kg and influence 80,79% of the polyphenol content.

Pengaruh Ekstrak Daun Kersen (Muntingia calabura L.) sebagai Disinfektan Alami terhadap Daya Hambat dan Penurunan Total Bakteri di Ruang Penampungan Susu Bunga Nada Azzahra; Eulis Tanti Marlina; Ellin Harlia
Jurnal Teknologi Hasil Peternakan Vol 2, No 2 (2021): September
Publisher : Unpad Press

Cherry leaves are an alternative material that can be used as a natural disinfectant because they contain active compounds in the form of flavonoids, saponins, and tannins which can work as antibacterial compounds in milk storage rooms. The purpose of this study was to determine the effect of using cherry leaves extract as a natural disinfectant through testing the inhibition zone and calculating the total number of bacteria in the milk storage room, and for knowing the concentration of cherry leaves which showed the best inhibition in the milk storage room. The study was conducted experimentally using Completely Randomized Design (CRD) and continued with Tukey's Test and Orthogonal Polynomial Test with three treatments, namely P1 (30% concentration), P2 (40% concentration), and P3 (50% concentration) with five replications. The results showed that cherry leaves extract was able to inhibit gram-positive bacteria in the form of cocci and bacilli and gram-negative bacteria in the form of cocci.. Extract of cherry leaves with a concentration of 50% was the most effective concentration as a natural disinfectant with an average inhibition zone formed of 9.73 mm against gram-positive bacteria cocci form, 9.22 mm against gram-positive bacteria in the form of bacilli, and 9.40 mm against bacteria gram negative cocci form, and the average decrease in the total number of bacteria was 92.51% on the floor.

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Contact Name
Eka Wulandari

Contact Email
eka.wulandari@unpad.ac.id

Phone
+6222-7798241

Journal Mail Official
eka.wulandari@unpad.ac.id

Editorial Address
Departemen Teknologi Hasil Peternakan Fakultas Peternakan, Universitas Padjadjaran Jl. Raya Bandung-Sumedang KM 21 Jatinangor, Kab. Sumedang 45363

Location
Kota bandung,

Jawa barat

INDONESIA

Abstract

Abstract

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Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Eka Wulandari

Contact Email eka.wulandari@unpad.ac.id

Phone +6222-7798241

Journal Mail Official eka.wulandari@unpad.ac.id

Editorial Address Departemen Teknologi Hasil Peternakan Fakultas Peternakan, Universitas Padjadjaran Jl. Raya Bandung-Sumedang KM 21 Jatinangor, Kab. Sumedang 45363

Location Kota bandung, Jawa barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Eka Wulandari

Contact Email
eka.wulandari@unpad.ac.id

Phone
+6222-7798241

Journal Mail Official
eka.wulandari@unpad.ac.id

Editorial Address
Departemen Teknologi Hasil Peternakan Fakultas Peternakan, Universitas Padjadjaran Jl. Raya Bandung-Sumedang KM 21 Jatinangor, Kab. Sumedang 45363

Location
Kota bandung,

Jawa barat

INDONESIA