Pub Date : 2022-11-01DOI: 10.21776/ub.jitek.2022.017.03.4
H. Evanuarini, A. Susilo, U. Yanuhar, A. Kurniawati
The purpose of this research was to determine the use nanoparticle tomatoes flour as source fiber to increased the quality of chicken nuggets. The materials used in research are nuggets made from chicken meat with optional ingredient other flour tapioca, pepper, onion white, salt, sugar and bread flour. The addition of nanoparticles of tomato flour on chicken nuggets by treatment carried out. Experimental method laboratory used as a method test laboratory. The Completely Randomized Design was used as an experimental design with 4 treatments and 5 replications. The treatment use control that is without the addition of nanoparticles tomato flour (P0), P1 (addition of nanoparticles tomato flour 1%), P2 (2%), and P3 (3%) of the total chicken meat used. The variables measured are protein content, fiber content, pH value, and sensory quality (color, taste, aroma, texture, and acceptance). The addition of nanoparticles tomatoes flour (Lycopersicum esculentum Mill) on chicken nuggets gives highly significant effect (P<0.01) on protein content, fiber, pH value, and sensory quality of color, taste, aroma, texture, and acceptance. Protein content in chicken nuggets with addition nanoparticles tomatoes flour (Lycopersicum esculentum Mill) produced range between 13.1 – 16.17. The average rate of chicken nuggets fiber range between 0.79 – 1.04%. Chicken nuggets pH value between 5.86 – 6.16. Panelists score on quality organoleptic color chicken nuggets addition nanoparticles tomatoes flour range between 3.15 – 4.50, score taste ranges between 3.25 – 4.65, score aroma ranges from 3.20-4.55 texture range 3.15 – 4.60 dan acceptance 3.40 – 4.70. The research conclusion is the addition of tomatoes flour in the form of nanoparticles could improved the quality of nuggets and additions by 3 percent make chicken nuggets with best quality.
{"title":"The Use Nanoparticles Tomatoes Flour As Source of Fiber on Chicken Nuggets","authors":"H. Evanuarini, A. Susilo, U. Yanuhar, A. Kurniawati","doi":"10.21776/ub.jitek.2022.017.03.4","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.03.4","url":null,"abstract":"The purpose of this research was to determine the use nanoparticle tomatoes flour as source fiber to increased the quality of chicken nuggets. The materials used in research are nuggets made from chicken meat with optional ingredient other flour tapioca, pepper, onion white, salt, sugar and bread flour. The addition of nanoparticles of tomato flour on chicken nuggets by treatment carried out. Experimental method laboratory used as a method test laboratory. The Completely Randomized Design was used as an experimental design with 4 treatments and 5 replications. The treatment use control that is without the addition of nanoparticles tomato flour (P0), P1 (addition of nanoparticles tomato flour 1%), P2 (2%), and P3 (3%) of the total chicken meat used. The variables measured are protein content, fiber content, pH value, and sensory quality (color, taste, aroma, texture, and acceptance). The addition of nanoparticles tomatoes flour (Lycopersicum esculentum Mill) on chicken nuggets gives highly significant effect (P<0.01) on protein content, fiber, pH value, and sensory quality of color, taste, aroma, texture, and acceptance. Protein content in chicken nuggets with addition nanoparticles tomatoes flour (Lycopersicum esculentum Mill) produced range between 13.1 – 16.17. The average rate of chicken nuggets fiber range between 0.79 – 1.04%. Chicken nuggets pH value between 5.86 – 6.16. Panelists score on quality organoleptic color chicken nuggets addition nanoparticles tomatoes flour range between 3.15 – 4.50, score taste ranges between 3.25 – 4.65, score aroma ranges from 3.20-4.55 texture range 3.15 – 4.60 dan acceptance 3.40 – 4.70. The research conclusion is the addition of tomatoes flour in the form of nanoparticles could improved the quality of nuggets and additions by 3 percent make chicken nuggets with best quality.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89927981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-01DOI: 10.21776/ub.jitek.2022.017.02.5
Yusnaini B. Talebe, S. Lestari, A. Susilo
The utilization of local resources such as tumang sago flour is needed to be conducted to increase diversification of local food with superior quality. This study aims to determine the physicochemical and functional quality of crispy seasoned flour using tumang sago substitution. In addition, the sensory quality of the chicken crispy is also checked using those spiced flour. Tumang sago flour was obtained by drying the sago under the sun until it was dry and then sifted using a 100 mesh sieve. This study used a total of 5 treatments with 5 times. Four treatments were applied namely control (without substitution of sago tumang flour); 10%; 20%; 30% and 40% of sago tumang flour. Observations were made on the crispy seasoning flour, among others: Water Content (SNI-01-02891-1992); Crude Fiber Content (Sudarmadji, et al. (1997); Water Holding Capacity (Subagio, 2006); Oil Holding Capacity (Subagio, 2006); Color (L, a and b) (Digital Colorimeter), while the sensory test chicken crispy (color, aroma, crunch, taste and acceptability). Data on physicochemical quality and color using a digital colorimeter were analyzed using a completely randomized design with a unidirectional pattern, while the quality of crispy chicken accessories was analyzed by Kruskall Wallis' Non-Parametric analysis. If there is a real effect, then Duncan's test is continued. The results showed that the quality of seasoning flour is moisture content (12.518-15.208%), crude fiber content (0.396-2.138%), WHC (64.606-89.855%), OHC (96,373-115,498%), L (87.677-93.330), a (2,153-2,697), b (5,630 – 7,743), while the sensory quality of crispy chicken is color (1,57-4,29), aroma (2,00-4,14), crispy (3,57-3,86), taste (2,86-3,86) and receptivity (2,57-4.00). The addition of Tumang sago flour in different percentages had a significant effect (P<0.05) on water content, crude fiber content, WHC, OHC, color (digital colorimeter), color sensory parameters, scent and acceptance of crispy chicken. In conclusion, the best treatment in this study was seasoned flour with the addition of 10% sago flour.
{"title":"Quality of Crispy Seasoned Flour with Tumang Sago Substitution (Mexroxylon sago Rottb) as a Substitute for Wheat Flour and its Application in Broilers","authors":"Yusnaini B. Talebe, S. Lestari, A. Susilo","doi":"10.21776/ub.jitek.2022.017.02.5","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.02.5","url":null,"abstract":"The utilization of local resources such as tumang sago flour is needed to be conducted to increase diversification of local food with superior quality. This study aims to determine the physicochemical and functional quality of crispy seasoned flour using tumang sago substitution. In addition, the sensory quality of the chicken crispy is also checked using those spiced flour. Tumang sago flour was obtained by drying the sago under the sun until it was dry and then sifted using a 100 mesh sieve. This study used a total of 5 treatments with 5 times. Four treatments were applied namely control (without substitution of sago tumang flour); 10%; 20%; 30% and 40% of sago tumang flour. Observations were made on the crispy seasoning flour, among others: Water Content (SNI-01-02891-1992); Crude Fiber Content (Sudarmadji, et al. (1997); Water Holding Capacity (Subagio, 2006); Oil Holding Capacity (Subagio, 2006); Color (L, a and b) (Digital Colorimeter), while the sensory test chicken crispy (color, aroma, crunch, taste and acceptability). Data on physicochemical quality and color using a digital colorimeter were analyzed using a completely randomized design with a unidirectional pattern, while the quality of crispy chicken accessories was analyzed by Kruskall Wallis' Non-Parametric analysis. If there is a real effect, then Duncan's test is continued. The results showed that the quality of seasoning flour is moisture content (12.518-15.208%), crude fiber content (0.396-2.138%), WHC (64.606-89.855%), OHC (96,373-115,498%), L (87.677-93.330), a (2,153-2,697), b (5,630 – 7,743), while the sensory quality of crispy chicken is color (1,57-4,29), aroma (2,00-4,14), crispy (3,57-3,86), taste (2,86-3,86) and receptivity (2,57-4.00). The addition of Tumang sago flour in different percentages had a significant effect (P<0.05) on water content, crude fiber content, WHC, OHC, color (digital colorimeter), color sensory parameters, scent and acceptance of crispy chicken. In conclusion, the best treatment in this study was seasoned flour with the addition of 10% sago flour.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85876537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-01DOI: 10.21776/ub.jitek.2022.017.02.7
Sofia Aulia Hidayat, A. Susilo, Khothibul Umam Al Awwaly, M. Cahyati
The purpose of this research is to obtain the optimum propolis extraction method using microwave extraction so as to produce anti-SARS CoV-2 compounds. The research method used was experimental with a completely randomized factorial design consisting of 2 factors namely extraction time and power level, 9 treatments and 3 replications. The extraction using microwave assisted extraction was carried out according to treatment factors, namely low power level (A1), medium (A2), high (A3) and the length of treatment time was 10 minutes (B1), 20 minutes (B2), and 30 minutes (B3). The results of statistical analysis showed that the interaction between the two had a high significant effect (p<0.01) on the alkaloid content which is ranged from 0.665 to 1.452 mg/g and had no effect on color L*a*b* and antioxidant activity which is ranged from 1.533 to 1.553. The percentage of hexadecane in East Java propolis extract was 0.280 %, octadecane was 0.775%, and pentacosane was 6.716%. The results of druglikeness analysis showed that hexadecane, octadecane and pentacosane compounds had potential as antivirals with a probability to be active value of 0.68. The binding affinity value produced by enzalutamide as a native ligand is -6.7 kcal/mol while the highest inhibitory value is octadecane and pentacosane of -5.9 kcal/mol and followed by hexadecane at -5.8 kcal/mol. The conclusion of this research is that the most optimal extraction method using microwave assisted extraction is done with a medium microwave power level for 30 minutes in terms of the alkaloid content and antioxidant activity produced. This method is able to produce extracts with good antiviral bioactive components, although the binding affinity has not been able to exceed the native ligand's ability in terms of the molecular docking approach.
{"title":"Optimization of East Java Propolis Extraction as Anti SARS-Cov-2 by Molecular Docking Study","authors":"Sofia Aulia Hidayat, A. Susilo, Khothibul Umam Al Awwaly, M. Cahyati","doi":"10.21776/ub.jitek.2022.017.02.7","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.02.7","url":null,"abstract":"The purpose of this research is to obtain the optimum propolis extraction method using microwave extraction so as to produce anti-SARS CoV-2 compounds. The research method used was experimental with a completely randomized factorial design consisting of 2 factors namely extraction time and power level, 9 treatments and 3 replications. The extraction using microwave assisted extraction was carried out according to treatment factors, namely low power level (A1), medium (A2), high (A3) and the length of treatment time was 10 minutes (B1), 20 minutes (B2), and 30 minutes (B3). The results of statistical analysis showed that the interaction between the two had a high significant effect (p<0.01) on the alkaloid content which is ranged from 0.665 to 1.452 mg/g and had no effect on color L*a*b* and antioxidant activity which is ranged from 1.533 to 1.553. The percentage of hexadecane in East Java propolis extract was 0.280 %, octadecane was 0.775%, and pentacosane was 6.716%. The results of druglikeness analysis showed that hexadecane, octadecane and pentacosane compounds had potential as antivirals with a probability to be active value of 0.68. The binding affinity value produced by enzalutamide as a native ligand is -6.7 kcal/mol while the highest inhibitory value is octadecane and pentacosane of -5.9 kcal/mol and followed by hexadecane at -5.8 kcal/mol. The conclusion of this research is that the most optimal extraction method using microwave assisted extraction is done with a medium microwave power level for 30 minutes in terms of the alkaloid content and antioxidant activity produced. This method is able to produce extracts with good antiviral bioactive components, although the binding affinity has not been able to exceed the native ligand's ability in terms of the molecular docking approach.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75557700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-01DOI: 10.21776/ub.jitek.2022.017.02.2
Anif Mukaromah Wati, Mei-Jen Lin, L. Radiati
The purpose of this study was to determine the quality of dadih with bamboo in Taiwan, namely Thorny bamboo (Bambusa stenostachya Hackel) with different incubation times. The materials used are bamboo tubes, banana leaves and Alpine goat's milk from the National Pingtung University of Science and Technology (NPUST) Taiwan. Dadih is made by pasteurizing goat's milk at a temperature of 65oC for 30 minutes, allowed to stand until a temperature of 30oC, the milk is poured into a bamboo tube and covered with banana leaves, then fermented in an incubator at 37oC with time variations (0, 24, 30, 36, 42, and 48 hours). The results showed that the difference in incubation time significantly (p<0.05) on pH, total acidity, syneresis, and general characteristics of dadih. The conclusion of this study is 24-hours incubation is the best time to make dadih because the taste is similar to dadih in West Sumatra.
{"title":"Effect of Different Incubation Time on Goat's Milk Dadih on Thorny Bamboo (Bambusa stenostachya Hackel)","authors":"Anif Mukaromah Wati, Mei-Jen Lin, L. Radiati","doi":"10.21776/ub.jitek.2022.017.02.2","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.02.2","url":null,"abstract":"The purpose of this study was to determine the quality of dadih with bamboo in Taiwan, namely Thorny bamboo (Bambusa stenostachya Hackel) with different incubation times. The materials used are bamboo tubes, banana leaves and Alpine goat's milk from the National Pingtung University of Science and Technology (NPUST) Taiwan. Dadih is made by pasteurizing goat's milk at a temperature of 65oC for 30 minutes, allowed to stand until a temperature of 30oC, the milk is poured into a bamboo tube and covered with banana leaves, then fermented in an incubator at 37oC with time variations (0, 24, 30, 36, 42, and 48 hours). The results showed that the difference in incubation time significantly (p<0.05) on pH, total acidity, syneresis, and general characteristics of dadih. The conclusion of this study is 24-hours incubation is the best time to make dadih because the taste is similar to dadih in West Sumatra.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"235 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77576171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-01DOI: 10.21776/ub.jitek.2022.017.02.6
Avida Fradiana, Aris Sri Widati, D. Rosyidi
This study aims to determine the effect of different preheating methods on the quality of Ponorogo chicken satay. The study used a Nested Completely Randomized Design. The preheating methods used include microwave, steam, and oven with a preheating time of 5 and 10 minutes. The parameters used are physical quality (pH, WHC and cooking loss), chemical quality (moisture, protein and fat content), and Polycyclic aromatic hydrocarbons (PAHs). Data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis obtained data that were significantly different or very significant, it would be continued with Duncan's Multiple Range Test (UJBD) and PAHs analysis of descriptively. The results of statistical analysis showed that the use of different preheating methods had a very significant effect (P<0.01) on pH and fat content had a significant effect (P<0.05) but had no significant effect (P>0.05) on Water Holding Capacity (WHC), cooking loss, moisture and protein content. The duration of preheating in heating method had a significant effect (P<0.05) on WHC and moisture content, but it had no significant effect (P>0.05) on pH, cooking loss, protein and fat content. PAHs content of Ponorogo chicken satay with long heating using microwave (23.35 mg/kg and 5.99 mg/kg), steam (5.48 mg/kg and not detected), oven (8.22 mg/kg and 7.31 mg/kg). The conclusion of this study that the use of preheating method with a long time can reduce the content of Polycyclic aromatic hydrocarbons (PAHs), physical, chemical, organoleptic quality and the best model is obtained in the steam method with a temperature of 97°C.
本研究旨在确定不同的预热方法对波诺罗戈鸡沙茶品质的影响。该研究采用嵌套完全随机设计。使用的预热方法包括微波炉、蒸汽和烤箱，预热时间分别为5分钟和10分钟。使用的参数是物理质量(pH值，WHC和蒸煮损失)，化学质量(水分，蛋白质和脂肪含量)和多环芳烃(PAHs)。采用方差分析(ANOVA)对数据进行分析，如果分析结果得到的数据有显著差异或非常显著，则继续进行Duncan's Multiple Range Test (UJBD)和描述性多环芳烃分析。统计分析结果表明，不同预热方式对保水能力(WHC)、蒸煮损失、水分和蛋白质含量均有极显著影响(P0.05)。加热方式中预热时间对pH、蒸煮损失、蛋白质和脂肪含量有显著影响(P0.05)。微波(23.35 mg/kg和5.99 mg/kg)、蒸汽(5.48 mg/kg，未检出)、烤箱(8.22 mg/kg和7.31 mg/kg)长时间加热的波诺罗戈鸡沙茶的多环芳烃含量。本研究的结论是，采用时间较长的预热方法可以降低多环芳烃(PAHs)的含量，其物理、化学、感官品质均有所改善，其中以温度为97℃的蒸汽法获得最佳模型。
{"title":"The Effect of Preheating Using Microwave, Steam, and Oven on the Quality of Ponorogo Chicken Satay","authors":"Avida Fradiana, Aris Sri Widati, D. Rosyidi","doi":"10.21776/ub.jitek.2022.017.02.6","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.02.6","url":null,"abstract":"This study aims to determine the effect of different preheating methods on the quality of Ponorogo chicken satay. The study used a Nested Completely Randomized Design. The preheating methods used include microwave, steam, and oven with a preheating time of 5 and 10 minutes. The parameters used are physical quality (pH, WHC and cooking loss), chemical quality (moisture, protein and fat content), and Polycyclic aromatic hydrocarbons (PAHs). Data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis obtained data that were significantly different or very significant, it would be continued with Duncan's Multiple Range Test (UJBD) and PAHs analysis of descriptively. The results of statistical analysis showed that the use of different preheating methods had a very significant effect (P<0.01) on pH and fat content had a significant effect (P<0.05) but had no significant effect (P>0.05) on Water Holding Capacity (WHC), cooking loss, moisture and protein content. The duration of preheating in heating method had a significant effect (P<0.05) on WHC and moisture content, but it had no significant effect (P>0.05) on pH, cooking loss, protein and fat content. PAHs content of Ponorogo chicken satay with long heating using microwave (23.35 mg/kg and 5.99 mg/kg), steam (5.48 mg/kg and not detected), oven (8.22 mg/kg and 7.31 mg/kg). The conclusion of this study that the use of preheating method with a long time can reduce the content of Polycyclic aromatic hydrocarbons (PAHs), physical, chemical, organoleptic quality and the best model is obtained in the steam method with a temperature of 97°C.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80276531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-01DOI: 10.21776/ub.jitek.2022.017.02.1
J. R. Leke, F. Sompie, B. Bagau, A. Podung, C. Sarajar, R. Siahaan, E. Pudjihastuti, E. Widodo
The research aimed to examine effects of Aleurites moluccana (L.) Willd. (Candlenut) Seed Flour used in feed toward egg quality and cholesterol contents of egg-laying native chicken. The research method used was Completely Randomized Design and was continued with Duncan’s test if significant different present. There were 5 treatments comprising of R0 = 100 % of Basal Diet (BD), R1 = 98.5% of Basal Diet (BD) + 1.5 % of Candlenut Seed Flour (CSF), R2 = 97 % of Basal Diet (BD) + 3% of CSF, R3 = 95.5% of Basal Diet (BD) + 4.5 % of CSF, R4 = 94% of Basal Diet (BD) + 6 % of CSF and replications, of which each replication consisted of 8 egg-laying native chickens. In addition, 50 eggs derived from egg-laying native chickens were taken weekly for quality analysis. Variables of this research were egg weight (g/egg), albumen (g/egg), yolk colour, yolk weight (g/egg), egg yolk cholesterol (mg/100g), blood cholesterol (ml/dl), blood LDL (ml/dl), blood HDL (ml/dl), and blood triglycerides (ml/dl), and egg shell’s weight (g/egg) and thickness (mm). As a result, the effects of CSF up to 6 percent of feeding had significant result (P<0.01) to egg’s weight, albumen, yolk colour, yolk weight, cholesterol, blood cholesterol, blood LDL, blood HDL and blood triglycerides, but not significant (p>0.05) on egg shell’s weight and thickness. Therefore, the use of 6 % of Candlenut) Seed Flour in feed had positive effects to improve egg quality and cholesterol contents of egg-laying native chicken.
{"title":"The Effect of Candlenut (Aleurites Moluccana I Willd.) Seed Flour in Native Chicken Feeding Toward the Internal Egg Quality and Cholesterol Contens","authors":"J. R. Leke, F. Sompie, B. Bagau, A. Podung, C. Sarajar, R. Siahaan, E. Pudjihastuti, E. Widodo","doi":"10.21776/ub.jitek.2022.017.02.1","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.02.1","url":null,"abstract":"The research aimed to examine effects of Aleurites moluccana (L.) Willd. (Candlenut) Seed Flour used in feed toward egg quality and cholesterol contents of egg-laying native chicken. The research method used was Completely Randomized Design and was continued with Duncan’s test if significant different present. There were 5 treatments comprising of R0 = 100 % of Basal Diet (BD), R1 = 98.5% of Basal Diet (BD) + 1.5 % of Candlenut Seed Flour (CSF), R2 = 97 % of Basal Diet (BD) + 3% of CSF, R3 = 95.5% of Basal Diet (BD) + 4.5 % of CSF, R4 = 94% of Basal Diet (BD) + 6 % of CSF and replications, of which each replication consisted of 8 egg-laying native chickens. In addition, 50 eggs derived from egg-laying native chickens were taken weekly for quality analysis. Variables of this research were egg weight (g/egg), albumen (g/egg), yolk colour, yolk weight (g/egg), egg yolk cholesterol (mg/100g), blood cholesterol (ml/dl), blood LDL (ml/dl), blood HDL (ml/dl), and blood triglycerides (ml/dl), and egg shell’s weight (g/egg) and thickness (mm). As a result, the effects of CSF up to 6 percent of feeding had significant result (P<0.01) to egg’s weight, albumen, yolk colour, yolk weight, cholesterol, blood cholesterol, blood LDL, blood HDL and blood triglycerides, but not significant (p>0.05) on egg shell’s weight and thickness. Therefore, the use of 6 % of Candlenut) Seed Flour in feed had positive effects to improve egg quality and cholesterol contents of egg-laying native chicken.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82759850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-01DOI: 10.21776/ub.jitek.2022.017.02.4
Amelia Arum Ramadhani, Aris Sri Widati, D. Rosyidi
Rendang is one of the original Indonesian dishes originating from Minangkabau, West Sumatra. Making rendang in general uses the main ingredients in the form of beef, coconut milk and various kinds of spices and seasonings. Coconut milk contains high saturated fat which has the potential to cause various degenerative diseases if consumed in excess. Coconut milk can be replaced with FiberCreme. FiberCreme is a non-dairy creamer that can replace coconut milk, the main component of which is dietary fiber. FiberCreme has a taste that is almost similar to coconut milk. Adding FiberCreme to food as a substitute for coconut milk will make it taste delicious and creamy. In fact, FiberCreme has a lower fat and calorie content. The purpose of this study was to determine the appropriate substitution treatment of coconut milk with FiberCreme for use in the manufacture of beef rendang. The research material used was gandik beef, coconut milk, FiberCreme, and rendang seasoning. This study used a completely randomized design consisting of P0 (100% coconut milk), P1 (75% coconut milk: 25% FiberCreme), P2 (50% coconut milk: 50% FiberCreme), P3 (25% coconut milk: 75% FiberCreme), P4 (100% FiberCreme) with 4 replications. Data analysis used ANOVA, followed by Duncan's Multiple Distance Test (DMRT) if the results showed significantly different or very significant effects. The values of moisture content, fat content, total calories, free fatty acids (FFA), and thiobarbituric acid (TBA) were used as variables to be analyzed. The substitution treatment of coconut milk with FiberCreme had no significant effect (P>0.05) on the moisture content of rendang, but it had a very significant effect (P<0.01) on fat content, total calories, free fatty acids (FFA), thiobarbituric acid (TBA). It can be concluded that the use of 100% FiberCreme gave the best results on the chemical characteristics of beef rendang.
{"title":"Chemical Characteristics of Beef Rendang from the Results of Coconut Milk Substitution with Fibercreme","authors":"Amelia Arum Ramadhani, Aris Sri Widati, D. Rosyidi","doi":"10.21776/ub.jitek.2022.017.02.4","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.02.4","url":null,"abstract":"Rendang is one of the original Indonesian dishes originating from Minangkabau, West Sumatra. Making rendang in general uses the main ingredients in the form of beef, coconut milk and various kinds of spices and seasonings. Coconut milk contains high saturated fat which has the potential to cause various degenerative diseases if consumed in excess. Coconut milk can be replaced with FiberCreme. FiberCreme is a non-dairy creamer that can replace coconut milk, the main component of which is dietary fiber. FiberCreme has a taste that is almost similar to coconut milk. Adding FiberCreme to food as a substitute for coconut milk will make it taste delicious and creamy. In fact, FiberCreme has a lower fat and calorie content. The purpose of this study was to determine the appropriate substitution treatment of coconut milk with FiberCreme for use in the manufacture of beef rendang. The research material used was gandik beef, coconut milk, FiberCreme, and rendang seasoning. This study used a completely randomized design consisting of P0 (100% coconut milk), P1 (75% coconut milk: 25% FiberCreme), P2 (50% coconut milk: 50% FiberCreme), P3 (25% coconut milk: 75% FiberCreme), P4 (100% FiberCreme) with 4 replications. Data analysis used ANOVA, followed by Duncan's Multiple Distance Test (DMRT) if the results showed significantly different or very significant effects. The values of moisture content, fat content, total calories, free fatty acids (FFA), and thiobarbituric acid (TBA) were used as variables to be analyzed. The substitution treatment of coconut milk with FiberCreme had no significant effect (P>0.05) on the moisture content of rendang, but it had a very significant effect (P<0.01) on fat content, total calories, free fatty acids (FFA), thiobarbituric acid (TBA). It can be concluded that the use of 100% FiberCreme gave the best results on the chemical characteristics of beef rendang.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81067535","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-01DOI: 10.21776/ub.jitek.2022.017.02.3
A. Apriantini, Y. Endrawati, Olin Aulia Yunia
Honey is a sweet, syrup-like substance that bees (Apis sp.) produce from the nectar of flowering plants. The aim of this study was to examine the physicochemical properties and antioxidant activities of multifloral honey (Apis dorsata forest honey) and (Apis cerana cultivated honey) from Kerinci, Jambi. The analysis consist of the intensity of colour, pH, viscosity, water content, ash content, sugar content, HMF content, acidity and antioxidant activity. The results showed that forest honey had light amber colour while cultivated honey had extra light amber colour. The pH, viscosity, water content, sugar content, HMF content, and acidity in forest honey were still in compliance with SNI standard, but the ash content was higher than the SNI standard. Cultivated honey had pH, sugar content, and HMF content in the range of SNI standar. However, the viscosity, water content, ash content, and acidity in cultivated honey were not in compliance with SNI standar. Forest honey and cultivated honey had antioxidant capacities about 16,74 mgVCE/g and 16,60 mgVCE/g, respectively. Meanwhile the antioxidant activity were 63,80% and 63,28%, respectively. Forest honey had more physicochemical aspects that were still in compliance with SNI standards compared to cultivated honey. The antioxidant activities of Kerinci honey, both forest honey and cultivated honey, were higher than the results of previous honey studies in other location.
{"title":"Physicochemical Properties and Antioxidant Activity of Multiflora Honey from Kerinci, Jambi","authors":"A. Apriantini, Y. Endrawati, Olin Aulia Yunia","doi":"10.21776/ub.jitek.2022.017.02.3","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.02.3","url":null,"abstract":"Honey is a sweet, syrup-like substance that bees (Apis sp.) produce from the nectar of flowering plants. The aim of this study was to examine the physicochemical properties and antioxidant activities of multifloral honey (Apis dorsata forest honey) and (Apis cerana cultivated honey) from Kerinci, Jambi. The analysis consist of the intensity of colour, pH, viscosity, water content, ash content, sugar content, HMF content, acidity and antioxidant activity. The results showed that forest honey had light amber colour while cultivated honey had extra light amber colour. The pH, viscosity, water content, sugar content, HMF content, and acidity in forest honey were still in compliance with SNI standard, but the ash content was higher than the SNI standard. Cultivated honey had pH, sugar content, and HMF content in the range of SNI standar. However, the viscosity, water content, ash content, and acidity in cultivated honey were not in compliance with SNI standar. Forest honey and cultivated honey had antioxidant capacities about 16,74 mgVCE/g and 16,60 mgVCE/g, respectively. Meanwhile the antioxidant activity were 63,80% and 63,28%, respectively. Forest honey had more physicochemical aspects that were still in compliance with SNI standards compared to cultivated honey. The antioxidant activities of Kerinci honey, both forest honey and cultivated honey, were higher than the results of previous honey studies in other location.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80618724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-01DOI: 10.21776/ub.jitek.2022.017.01.2
Z. Wulandari, Iman Rahayu Hidayati, Risha Andriani
The aim of this research was to study the effect of storage periode and egg types on quality and chemical components of DHA enriched egg. One hundred and twenty six each control and DHA enriched eggs used in this research. The research had been implemented using the general linier models procedure included the storage period and eggs treathment and interaction between these factors, comparison test is calculated based on Tukey Test. Internal egg quality was observed, eq,: weight of egg, yolk color and water activity. Internal quality were influenced by egg type. Albumen height and haugh unit value were influenced by both type of chicken and storage periods. Fat and cholesterol levels of egg DHA-rich Arabic and commercial were lower than those of control. However, the percentage of omega-3 fatty acids components were higher in DHA-rich Arabic and commercial than in control eggs.
{"title":"Egg Quality and Chemical Components of Arabic and Commercial Chicken Enriched with Omega 3 During Storage","authors":"Z. Wulandari, Iman Rahayu Hidayati, Risha Andriani","doi":"10.21776/ub.jitek.2022.017.01.2","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.01.2","url":null,"abstract":"The aim of this research was to study the effect of storage periode and egg types on quality and chemical components of DHA enriched egg. One hundred and twenty six each control and DHA enriched eggs used in this research. The research had been implemented using the general linier models procedure included the storage period and eggs treathment and interaction between these factors, comparison test is calculated based on Tukey Test. Internal egg quality was observed, eq,: weight of egg, yolk color and water activity. Internal quality were influenced by egg type. Albumen height and haugh unit value were influenced by both type of chicken and storage periods. Fat and cholesterol levels of egg DHA-rich Arabic and commercial were lower than those of control. However, the percentage of omega-3 fatty acids components were higher in DHA-rich Arabic and commercial than in control eggs.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74350294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-01DOI: 10.21776/ub.jitek.2022.017.01.4
Aris Sri Widati, M. Mustakim, E. S. Widyastuti, H. Evanuarini, D. Amertaningtyas, M. W. Apriliyani
The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials. The method used is a laboratory experiment using a completely randomized design with a factorial pattern. Factor A is the type of tapioca flour, namely dragon tapioca flour and special tapioca flour. Factor B is the level of use of tapioca flour, namely 25% and 50%. The pH value, WHC, cooking loss, and color used as the analyzed variable. Data analysis used Analysis of Variance and if there was a significant effect, it was continued with Duncan's Multiple Distance Test or DMRT. The results showed that the treatment using different types and levels of tapioca flour had a highly significant difference effect (P < 0.01) on WHC, cooking loss, L, a*, and b* and had no effect (P>0.05) on rabbit meatball pH. It can be concluded that tapioca special flour with level 25% gives the best results on characteristic of rabbit meatball.
{"title":"The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs","authors":"Aris Sri Widati, M. Mustakim, E. S. Widyastuti, H. Evanuarini, D. Amertaningtyas, M. W. Apriliyani","doi":"10.21776/ub.jitek.2022.017.01.4","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.01.4","url":null,"abstract":"The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials. The method used is a laboratory experiment using a completely randomized design with a factorial pattern. Factor A is the type of tapioca flour, namely dragon tapioca flour and special tapioca flour. Factor B is the level of use of tapioca flour, namely 25% and 50%. The pH value, WHC, cooking loss, and color used as the analyzed variable. Data analysis used Analysis of Variance and if there was a significant effect, it was continued with Duncan's Multiple Distance Test or DMRT. The results showed that the treatment using different types and levels of tapioca flour had a highly significant difference effect (P < 0.01) on WHC, cooking loss, L, a*, and b* and had no effect (P>0.05) on rabbit meatball pH. It can be concluded that tapioca special flour with level 25% gives the best results on characteristic of rabbit meatball.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86322638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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