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Peningkatan potensi pangan fungsional naget daging kelinci dengan substitusi wheat bran, pollard dan rumput laut Arnyke, Errythrina Vinifera; Rosyidi, Djalal; Radiati, Lilik Eka
Jurnal Ilmu-Ilmu Peternakan Vol 24, No 1 (2014)
Publisher : Fakultas Peternakan Universitas Brawijaya

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The purpose of this study was to find out the optimum additional level of composite filler (wheat bran and pollard) and seaweed in making of rabbit nugget on moisture level, fat, protein, ash, iodine, antioxidants and dietary fiber contents. The method of the study was experimental research using completely randomized design with 3 replications and then it would be continued by Duncan’s multiple range tests if it was found significant differences among the treatments. The study showed that the addition of wheat bran and pollard had unsignificant effect (P>0.05) on moisture, fat, protein and iodine of rabbit nugget. Meanwhile the addition of seaweed had a very significant effect (P<0.01) on moisture level and had a significant effect (P<0.05) on fat and ash content of rabbit nugget. The average percentage of moisture, fat, protein, ash and iodine content of rabbit nuggets with wheat bran, pollard and seaweed substitution was 75.45; 14.22; 13.89; 1.91% and 35.22 µg/kg respectively. The best combination was found on treatment F3T1 (30% of wheat bran and pollard substitution without seaweed) because it was able to increase the nutritional value of rabbit nuggets as a functional food which had 5.00 mg/g antioxidant and 0.08% dietary fiber content. Keywords: Functional food, rabbit nugget, wheat bran, pollard, seaweed
Pengaruh konsentrasi larutan kapur sebagai curing terhadap kualitas fisiko-kimia dan organoleptik gelatin kulit kambing Peranakan Ettawah (PE) Amertaningtyas, Dedes; Thohari, Imam; Purwadi, Purwadi; Radiati, Lilik Eka; Rosyidi, Djalal; Jaya, Firman
Jurnal Ilmu-Ilmu Peternakan Vol 24, No 2 (2014)
Publisher : Fakultas Peternakan Universitas Brawijaya

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The purpose of this study was to determine effect of lime concentration in the gelatin manufacture from goat skins in terms of physico-chemical and to determine the best lime concentration that can be used for gelatin manufacture from goat skin. The materials used were 5 sheets of Ettawah crossbred goat skin aged 1.5-5 years and lime (Ca(OH)2). The results showed that different lime concentration in the curing process during the manufacture of goat skin gelatin had no effect (P>0.05) on the yield, viscosity, pH, water content, protein content and fat content. The best treatment was the use of 5% of lime concentration which resulted 12.82% of yield, 3.67 cP of viscosity, 2.7 of pH, 9.29% of water content, 73.58% of protein content and 1.77% of fat content.   Keywords: Gelatin, goat skin
Pengaruh penambahan pati biji durian terhadap kualitas kimia dan organoleptik nugget ayam P, Meitta Ageng; Rosyidi, Djalal; Widyastuti, Eny Sri
Jurnal Ilmu-Ilmu Peternakan Vol 23, No 3 (2013)
Publisher : Fakultas Peternakan Universitas Brawijaya

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The research aims at evaluating the effect of durian seed starch addition for chemical and organoleptic properties of chicken nuggets. Randomized Block Design was used in this research by using four treatments and five times replication, and continued with Duncan’s Multiple Range Test Method. Durian seed starch used with four different levels (0%, 5%, 10%, and 15%) was added to the dough of chicken nuggets. Chemical quality variables measured were water, fat and protein content, while the variable was measured on the organoleptic were texture, taste and flavor. The result showed that durian seed starch was used with different levels given effects of water content, fat content, texture and flavor. The best result was chicken nuggets made with added of durian seed starch 5%, the average percentage of water, fat, protein, preference of texture, taste and flavor in chicken nugget with the addition of durian seed starch were 70.59;  2.23; 16.90; 3.31; 3.81; and 4.10 respectively. The conclusion of this research was effect addition of durian seed starch on chicken nugget decreased contents of water, fat and protein, value of flavor and taste, but increased the value of texture.Keywords: chicken nuggets, durian seed starch
Evaluasi sifat putih telur ayam pasteurisasi ditinjau dari pH, kadar air, sifat emulsi dan daya kembang Angel Cake Agustina, Nia; Thohari, Imam; Rosyidi, Djalal
Jurnal Ilmu-Ilmu Peternakan Vol 23, No 2 (2013)
Publisher : Fakultas Peternakan Universitas Brawijaya

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The purpose of this research was to determine effect of pasteurized egg and storage time on pH, water content, characteristics of emulsion, volume of angel cake and determine the best treatment. Method was used pasteurzation research was a experiment factorial Randomized Block Design (RBD) with 2x3 treatment and 3 replication. The data was analized by using analysis of variance continued by Honestly Significant Difference (HSD). The results showed that the interaction pasteurization and storage time was a very significant effect (P<0.01) on pH, water content, characteristics of emulsion and volume of angel cake. The conclusion of this research the effect storage time increase on pH, decrease characteristics of emulsion and volume of angel cake. Interaction pasteurization and storage time has not effect on water content. The best treatment is not pasteurization and storage time. The suggestion be can given should to use fresh eggs, as well as further research needs to be done to test the others like texture and organoleptic.   Keywords : Egg, pasteurization, angel cake
PENGARUH SUBTITUSI TEPUNG PORANG (Amorphophallus oncophyllus) PADA TEPUNG TAPIOKA TERHADAP KADAR AIR, PROTEIN, LEMAK, RASA DAN TEKSTURNUGGET AYAM Cato, Lionel; Rosyidi, Djalal; Thohari, Imam
TERNAK TROPIKA Journal of Tropical Animal Production Vol 16, No 1 (2015): TERNAK TROPIKA
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.412 KB) | DOI: 10.21776/ub.jtapro.2015.016.01.3

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Tujuan dari penelitian nugget ayam yang ditambahkan tepung porang ini adalah mengetahui pengaruh penambahan tepung porang yang berbeda jumlahnya dalam nugget ayam dan mengetahui pengaruh tepung porang terhadap sifat kimia dan organoleptik nugget ayam. Metode yang digunakan dalam penelitian ini adalah percobaan dengan menggunakan rancangan acak lengkap dengan 5 perlakuan dan 5 kali ulangan. Perlakuan yang dilakukan adalah: P0 = nugget ayam dengan 0% tepung porang; P1 = nugget ayam dengan 5% tepung porang; P2 = nugget ayam dengan 10% tepung porang; P3 = nugget ayam dengan 15% tepung porang; dan P4 = nugget ayam dengan 20% tepung porang. Hasil dari penelitian ini menunjukan bahwa penambahan tepung porang pada nugget ayam memberikan perbedaan yang sangat nyata (P<0.01)terhadap kadar air, rasa, dan tekstur, sedangkan pada  kadar protein dan lemak tidak memberikan perbedaan yang sangat nyata (P>0.05). Perlakuan terbaik pada penelitiian ini adalah penambahan tepung porang 10% pada nugget ayam, hasilnya menunjukan pada kadar air (9,65±1,98%), kadar protein (11,19±0,13%), kadar lemak (3,19±0,06%), rasa (3,68±0,62) dan tekstur (3,52±0,50). Kata Kunci : tepung porang, nugget ayam, uji kima, uji organoleptik
Studi Tentang Preferensi Konsumen, Sifat Fisiko Kimia dan Nilai Organoleptik Sei Daging Babi asal Kupang (Nusa Tenggara Timur) Widarti, Soffy Soetji; Purnomo, Hari; Rosyidi, Djalal
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 10, No 1 (2012): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.10.1.23-29

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Pork sei is a meat product from Kupang (East Nusa Tenggara) that produced traditionally using curing and smoking methods. The purpose of this study was to observe consumer preference, physico-chemical and organoleptic properties of pork sei which is currently very popular in East Nusa Tenggara. The research was carried out by the method of observation and experiment using Completely Randomized Design with three replications. The observations were carried out on four restaurants and pork sei consumer in Kupang. Variables measured were moisture, protein, fat and carbohydrate contents, pH, and organoleptic test including color, texture, taste and tenderness. The results showed that there was no significant difference among pork sei originated from the four selected restaurants on fat content, carbohydrate content, pH, texture and tenderness. However, the protein content, taste and color were different significantly (P < 0.05). Based on the effectivity index analysis, it can be concluded that the best samples was originated from restaurant A.
Evaluasi Kualitas Telur Dari Hasil Pemberian Beberapa Jenis Pakan Komersial Ayam Petelur Harmayanda, Picky Oriesta Ayu; Rosyidi, Djalal; Sjofjan, Osfar
Indonesian Journal of Environment and Sustainable Development Vol 7, No 1 (2016)
Publisher : Graduate Program

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Tujuan penelitian adalah mengetahui kualitas telur dan kandungan beberapa jenis pakan komersial. Materi yang digunakan pada percobaan 1 dan 2 adalah kandang sistem battery, pakan komersial, ayam petelur Strain Lohmann Brown berumur 30─34 minggu,telur ayam segar. Metode penelitian yang digunakan adalah metode percobaan lapang dengan menggunakan Rancangan Acak Kelompok (RAK) dengan 5 perlakuan dan 5 ulangan sehingga terdapat 25 unit percobaan. Data dianalisis secara statistik, apabila ada perbedaan pengaruh diantara perlakuan maka dilanjutkan dengan Uji Jarak Berganda Duncan’s [1]. Pengelompokkan didasarkan pada waktu pengambilan sampel yang berbeda.  Berdasarkan dari hasil penelitian yang telah dilakukan dapat disimpulkan bahwa (1) Pakan komersial terbaik adalah pakan dengan kode C. (2) Hasil yang berbeda terdapat dalam kandungan bahan kering, abu, protein kasar, serat kasar, lemak kasar, gross energy dan calcium tetapi tidak memberikan pengaruh terhadap phosphor. (3) Hasil evaluasi kualitas eksternal telur dapat meningkatkan berat telur, berat cangkang, panjang dan lebar telur tetapi tidak memberikan pengaruh terhadap specific gravity. (4) Hasil evaluasi kualitas internal telur dapat meningkatkan indeks putih telur, indeks kuning telur, warna kuning telur dan haugh unit. Diharapkan pada penelitian berikutnya perlu mengevaluasi kualitas telur pada kualitas pakan terbaik. Keywords: ayam petelur, kualitas telur, pakan komersial
STUDI TENTANG BIOLOGI REPRODUKSI DAN KEBUTUHAN PAKAN KANCIL YANG DIPELIHARA DI PENANGKARAN. Israil, Idris; Rosyidi, Djalal; Kusmartono, Kusmartono
TERNAK TROPIKA Journal of Tropical Animal Production Vol 6, No 2 (2007): Ternak Tropika
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

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kebutuhan pakan hewan kancil (Tragulus javanicus) telah dilaksanakan di Fakultas PeternakanUniversitas Brawijaya Malang. Enam ekor kancil betina dan dua ekor kancil jantan digunakanuntuk observasi lama dan siklus berahi, tanda-tanda dan lama kebuntingan, sedangkan untukpengukuran kebutuhan pakan digunakan tiga ekor kancil jantan yang ditempatkan di kandangindividu. Hasil penelitian menunjukkan bahwa penggunaan heat detector berupa pagarpemisah antara jantan dan betina adalah sangat efektif untuk mendeteksi berahi. Teknikpenggunaan air accu juga cukup efektif untuk deteksi kebuntingan kancil di lapangan. Lamadan siklus berahi kancil secara berturut-turut adalah 35 hari dan 16 jam, sedangkan lamakebuntingan adalah sekitar 133 hari. Konsumsi bahan kering kancil adalah berkisar antara 3,0sampai 3,36% dari bobot badan. Pemberian pakan kering berupa konsentrat perluditambahkan pada pakan sayuran secara perlahan-lahan untuk meningkatkan pasokan protein.Kata kunci: heat detector, siklus berahi, lama kebuntingan, komsumsi BKABSTRACTAn experiment aiming for studying reproductive biology and nutrient requirements oflesser mouse deer (Tragulus javanicus) was conducted at Faculty of animal Husbandry,Brawijaya University Malang. Six female and two male lesser mouse deer were used indetermining nutrient requirements. The results showed that the use of fence barrier as heatdetector is efficient and the use of inozied water of car battery as a mean for detectingpregnancy in the field is also efficient. Heat duration and cycle of lesser mouse deer incaptivity were found to be 35 days and 16 hours respectively, whilst pregnancy duration wasabout 133 days. Dry matter (DM) consumption of lesser mouse deer ranged from 3,0 to 3,36%of body weight. The use of dry feed to supplement vegetables offered as basal diet seems to beimportant to improve protein supply to the animals.Keywords : Heat detector, heat duration and cycle, pregnancy duration, DM consumtion.
Evaluation of Physicochemical Properties and Exopolysaccharides Production of Single Culture and Mixed Culture in Set Yoghurt Oktavia, Heldy; Radiati, Lilik Eka; Rosyidi, Djalal
Indonesian Journal of Environment and Sustainable Development Vol 7, No 1 (2016)
Publisher : Graduate Program

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The Rheology of yogurt was influenced by the dry matter of milk and yogurt cultures. The purpose of this research was to determine the effect of using single culture (L. bulgaricus, S. thermophillus) and mixed culture (L. bulgaricus and S. thermophillus), (S. thermophillus, L. bulgaricus and Bifidobacterium)as much as 3% for evaluation of physicochemical properties in set yoghurt such as pH value, acidity content, viscosity and syneresis, also to know total exopolysaccharides (EPS) production, total lactic acid bacteria (LAB) and microstructure of set yoghurt storage at refrigerator temperature (1 day, 2 and 3 days). The method of this research on first step was Randomized Completely Design, the variables measured on first step were pH content, acidity content, viscocity, and syneresis with 3 times replication. On second step used Randomized Completely Nested Design (3x4) with 3 times replication variables measured were pH stored, total lactic acid bacteria and total EPS production. The best treatment from second step continued testing of the microstucture with the aim of identifying structure components in set yoghurt. The conclusion on first step this research could decrease of pH value, increase the acidity, viscosity and inhibit syneresis set yogurt. On second step gave has decline in the average total LAB 1 log (CFU / ml) in set yogurt and has increasing of total exopolysaccharide production from each type of culture during.Keywords : Bifidobacterium, fermented milk, Lactabacillus, Streptococcus
Pengaruh variasi pH dengan penambahan enzim bromelin alami (Anannas comucus) terhadap sifat organoleptik keju cottage Komansilan, Sylvia; Rosyidi, Djalal; Radiati, Lilik Eka; Purwadi, Purwadi
Jurnal Sains Peternakan Vol 7 No 1 (2019): Jurnal Sains Peternakan
Publisher : Fakultas Peternakan, Universitas Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v7i1.3613

Abstract

Abstrak Penelitian ini bertujuan untuk menguji pengaruh variasi pH dengan penambahan enzim bromelin alami buah nanas (Ananas comusus) terhadap sifat organoleptik keju cottage. (Rasa, Aroma, Warna, Aftertaste, dan Overall). Materi dan bahan yang digunakan dalam penelitian ini adalah: Bahan-bahan yang dibutuhkan untuk pembuatan keju Cottage adalah: susu sapi segar sebanyak 28 liter garam dapur1%,   enzim bromelin 3%. Alat yang digunakan: Tempat/wadah plastik, tempat penampung whey, alat pemanas, thermometer, kain penyaring, pengaduk dan tempat penyimpanan. pH menggunakan pH meter. Penelitian ini menggunakan metode percobaan dengan rancangan acak lengkap  (RAL) 4  perlakuan dengan Variasi pH  pada saat enzim bromelin ditambahkan adalah   K1 = pH 4,40    K2 = pH 4.50     K3 = pH 5.40      K4 = pH 5.60. Data hasil penelitian akan dianalisis dengan ANOVA jika terdapat perbedaan pengaruh akan dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa terdapat pengaruh yang signifikan(P<0.05), terhadap warna keju cottage, tetapi tidak memberikan perbedaan yang nyata terhadap, rasa, aroma, aftertaste dan overall tapi dapat diterima oleh panelis.   Abstract This study aims to examine the effect of pH variations by adding the natural bromelin pineapple enzyme (Ananas comusus) to the organoleptic properties of cottage cheese. (Taste, Aroma, Color, Aftertaste, and Overall). The Material and Materials used in this research are: the ingredients needed for making cottage cheese are: fres cow milk as 28 liters of kictchen salt 1%, bromelin enzyme 3%. Tools usued: plastic containers, heaters, thermometers, filter cloths, stirress and storage areas. pH use pH meter. This study used an experimental method with a completely randomized design (RAL) 4 treatment with a variation og pH 4.40, K2 pH 4.50, K3 pH  4.50 K4. 5.60. Data from the research results will be analiysest  by ANOVA if there are difference  in influence and will be followed by the Smallest Significant Diffrence Test (LSD). The results showed  that there was a significant effect (P<0.05), on the color of cottage cheese, but did not provide a real difference in taste, aroma, aftertaste and overall but was acceptable to the panelists.