J Juansah
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SIFAT LISTRIK TELUR AYAM KAMPUNG SELAMA PENYIMPANAN Juansah, J; Irmansyah, Irmansyah; Kusnadi, Kusnadi
Media Peternakan Vol. 32 No. 1 (2009): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

Study on eggs properties, based on electrical measurement (conductance and capacitance) was carried out using alternating current signal on frequency variation from 10 Hz to 100 kHz. The electrical properties correlated to physical properties of eggs i.e haugh unit, pH and viscosity. The albumen and yolk of native eggs, which were placed in the cell system from acrylic and electrode plate conductor of cuprum, were used as samples. Hi LCR Tester Hioki with dual probe (modified from four probes) was used to measure electrical properties of samples. This equipment was provided with fixed current source but varies in frequency. The conductance of yolk and albumen increased exponentially if frequency signal was boosted up. The electrical conductance range of albumen was higher than yolk on all frequencies. The capacitance property decreased if frequency signal was boosted up. The decrease was exponential especially at frequency under 100Hz. The albumen capacitance was lower than yolk. The viscosity of yolk and albumen during storage was decreasing. The value of pH was not affected. The pH of albumen was between 9 and 10, and yolk was about 6. Multiple regression method was used to get empiric equation of electrical conductance, capacitance, HU and viscosity. The best correlation between electrical parameter and physical properties is conductance equation of HU and viscosity at 1 kHz. Key words: electrical properties, conductance, capacitance, native chicken, egg
UJI PAPARAN MEDAN LISTRIK BERTEGANGAN RENDAH TERHADAP KADAR PROTEIN DAN LEMAK SUSU SAPI SEGAR Pertiwi, Yeni; Irmansyah, Irmansyah; Juansah, J; Rahmat, M
Gorontalo Agriculture Technology Journal Volume 3 Nomor 1 April 2020
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gatj.v3i1.945

Abstract

Susu sapi mengandung nutrisi yang sangat dibutuhkan oleh tubuh. Salah satu nutrisi yang paling dibutuhkan adalah kandungan protein dan lemak. Untuk mempertahankan kadar protein dan kadar lemak dalam susu diperlukan teknik pengolahan susu yang efektif, dan relatif murah. Pengolahan susu sapi secara termal dapat merusak kandungan protein dan lemak. Untuk itu perlu diteliti lebih lanjut tentang pengawetan susu sapi secara non thermal. Penelitian ini menerapkan medan listrik bertegangan rendah selama proses pengawetan susu sapi segar. Penerapan medan listrik dilakukan untuk mengkaji perubahan kadar protein dan lemak susu sapi segar. Besarnya medan listrik yang digunakan adalah 25 V/mm dengan frekuensi 300 kHz. Lama paparan medan listrik dilakukan selama 1 jam, 3 jam, dan 5 jam. Paparan medan listrik dilakukan dengan menggunakan satu set generator penghasil medan listrik. Kadar protein diukur dengan metode titrasi formol, dan kadar lemak dengan metode Gerber. Hasil penelitian menunjukan bahwa paparan medan listrik pada  frekuensi diatas tidak merubah kadar protein dan lemak secara signifikan. Hal ini dibuktikan dengan nilai t-hitung pada kadar protein (-0.131) < dari nilai t-tabelnya (2.132) begitu juga dengan nilai t-hitung pada kadar lemak (0,525) < dari nilai t-tabelnya (2,132). Sehingga dapat disimpulkan bahwa paparan medan listrik tidak merusak kadar protein da lemak dalam susu sapi.