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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
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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Abstract

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 pemanfaatan jenis dan konsentrasi lipid terhadap sifat fisik edible film komposit whey-porang Hawa, Lexy Trendy; Thohari, Imam; Radiati, Lilik Eka
Jurnal Ilmu-Ilmu Peternakan Vol 23, No 1 (2013)
Publisher : Fakultas Peternakan Universitas Brawijaya

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Abstract

The study objective was to determine the effect of utilization various lipids with different concentration on physical quality of whey-porang composite edible films. The materials of the study were albumen, whey powder, porang flour and lipids (butter, margarine, beeswax and palm oil). The type of lipids were P1 (beeswax), P2 (margarine), P3 (butter) and P4 (palm oil), and its concentration were 5% and 10%.  The variables were moisture content, film thickness, tensile strength and percentage of prolongation. The treatment was designed by nested completely randomized design (CRD) and the data were analyzed by analysis of variance. The Duncans Multiple Range Test (DMRT) was applied if there were significant differences among treatments. The study found that type of lipids with different concentration had a very highly significant differences (P<0.01) on the moisture content and the tensile strength of edible film. Meanwhile, utilization of various lipids had a significant differences (P<0.05) on the film thickness of edible film, but not on its different concentration. Besides, type of lipid did not significantly influence (P<0.05) the percentage of edible film prolongation. However, its various concentration had a very highly significant differences (P<0.01) on the percentage of edible film prolongation. It can be concluded that utilization of several lipids with various concentrations in whey-porang composite edible films could reduce moisture content, tensile strength, and percentage of composite edible films prolongation but increased the film thickness. The study suggested to use butter lipids with 5% concentration to produce good mechanical edible films. The study needs further experiment about chemical quality and sensory test.Keywords: lipid, physical quality, whey, porang, composite edible films
Pengaruh pati ganyong (Cannaedulis, Ker) modifikasi terhadap kualitas kefir Thohari, Imam; Amertaningtyas, Dedes; Purwadi, Purwadi; Jaya, Firman
Jurnal Ilmu-Ilmu Peternakan Vol 24, No 1 (2014)
Publisher : Fakultas Peternakan Universitas Brawijaya

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Abstract

The purpose of the research was to determine the effect of using various concentration of modification starch on pH, water content, viscosity and fat content. The research material were kefir made from cows milk with kefir grains derived from animal product technology laboratory of Animal Husbandry Brawijaya University. The research method was an experimental research with randomized block design. The treatments were the addition of canna starch modification 0% (G0), 0.2% (G1), 0.4% (G2), 0.6% (G3), 0.8% (G4) and 1.0% (G5) of the milk volume. Each treatment was replicated 3 times. The result showed that the addition of modified canna starch provided highly significant effect (p<0.01) on pH, water content, viscosity and fat content. The study concluded that addition of canna starch modification could improve the quality of kefir in terms of pH, water content, and viscosity, protein and lactic acid bacteria. The addition of 1% of canna starch modification had the best kefir quality. Keywords: Kefir, canna starch modification, STTP
PERBEDAAN KETEBALAN FILTER ARANG AKTIF AMPAS KOPI DALAM MENURUNKAN KADAR BESI (Fe) PADA AIR BERSIH Sarasati, Yuliana; Thohari, Imam; Sunarko, Bambang
Jurnal Penelitian Kesehatan SUARA FORIKES Vol 9, No 4 (2018): Oktober 2018
Publisher : FORIKES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/sf.v10i1.288

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Karbon ampas kopi sebagai bahan baku pembuatan arang aktif dapat meminimalisir dampak timbunan ampas kopi. Penelitian ini bertujuan mengetahui kemampuan berbagai ketebalan filter arang aktif ampas kopi dalam menurunkan kadar Fe pada air bersih, menggunakan Pretest-Posttest with Control Group Design, dengan obyek larutan besi dari garam FeCl3 dialirkan ke filter arang aktif ampas kopi berukuran 4060 mesh dengan ketebalan 40 cm, 60 cm dan 80 cm pada kelompok perlakuan. Pada kelompok kontrol tidak dialirkan dalam filter arang aktif ampas kopi. Arang aktif yang dikarbonisasi pada suhu 500oC selama 20 menit dan diaktivasi dengan HCl 0,5 M selama 48 jam, memiliki kadar air (0,21%), kadar abu (0,11%) dan daya serap terhadap iodium (874,80 mg/g). Filter arang aktif ampas kopi menurunkan Fe awal dari 8,5 mg/l menjadi 6,02 mg/l pada ketebalan 40 cm (efektifitas penurunan 29,18%); 1,21 mg/l pada ketebalan 60 cm (efektifitas penurunan 85,76%); dan 1,04 mg/l pada ketebalan 80 cm (efektifitas peenurunan 87,76%). Diketahui bahwa filter dengan ketebalan 80 cm memberikan pengaruh paling signifikan terhadap rata-rata kadar besi yang dihasilkan. Kesimpulan dalam penelitian ini adalah mutu arang aktif ampas kopi telah memenuhi SNI No. 063730-1995. Ketebalan 80 cm merupakan tingkat ketebalan filter yang paling optimal dalam menurunkan kadar besi. Perlu dilakukan penelitian lebih lanjut dalam rangka pengembangan penelitian seperti penggunaan jenis ampas kopi yang lebih spesifik sebagai bahan pembuatan arang aktif, peningkatan suhu karbonisasi dan konsentrasi aktivator. Kata kunci: Ampas kopi, arang aktif, kadar besi dalam air bersih
Pengaruh penambahan sari temulawak (Curcuma xanthorrhiza) terhadap total fenol, kadar garam, kadar lemak dan tekstur telur asin Faiz, Hassan; Thohari, Imam; Purwadi, Purwadi
Jurnal Ilmu-Ilmu Peternakan Vol 24, No 3 (2014)
Publisher : Fakultas Peternakan Universitas Brawijaya

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The purpose of this research were to analyze the best Curcuma xanthorrhiza juice on salted egg. The method used in this research was experimental research using completely randomized design with 4 treatments and 4 replications. The curcuma juice were divided into P0 (0%), P1 (25%), P2 (50%) and P3 (75%). The variables observed in this research were total phenol, salt content, fat content and texture. The data were analyzed by analysis of variance. The analysis was continued by Honestly Significant Difference Test if there were significant differences among variables. The results showed that the addition of curcuma juice did not significantly affect (p>0.05) the total phenol and texture. The result showed that the addition of curcuma juice gave highly significant difference (p≤0.01) on salt content and had significant difference effect (p≤0.05) on fat content. The best treatment was the addition of curcuma juice 75% which provided 0.125% of total phenol, 1.31% of salt, 36.98% of fat and 7.05 N of texture. The addition of curcuma juice could reduce the level of salt content and fat content, but did not affect the total phenol and texture.   Keywords : duck egg, curcuma juice concentrate, benefits, functional food
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
KAJIAN SUHU DAN PH HIDROLISIS ENZIMATIK DENGAN PAPAIN AMOBIL TERHADAP PH, TOTAL GULA DAN WARNA KECAP CAKAR AYAM Widyastuti, E. S; Radiati, L. E; Thohari, Imam; Sawitri, M. E; Al Awwaly, K. U
TERNAK TROPIKA Journal of Tropical Animal Production Vol 12, No 1 (2011): Ternak Tropika
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

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ABSTRAK Penelitian bertujuan untuk mengetahui penggunaan alginat dalam amobilisasi papain, mengetahui suhu dan pH yang sesuai pada hidrolisis protein daging cakar ayam dengan papain amobil serta kualitas kecap cakar ayam (pH, total gula dan warna) yang dihasilkan. Materi penelitian adalah kecap cakar ayam dari cakar ayam broiler. Penelitian menggunakan Rancangan Petak Terbagi. Faktor pertama adalah suhu 50°C, 60°C, 70°C dan faktor kedua adalah pH 4,5; 5,0; dan 5,5. Variabel yang diukur adalah pH, total gula, dan warna. Data dianalisis dengan sidik ragam. Hasil penelitian menunjukkan kisaran pH kecap cakar ayam 5,30-6,63, dan total gula 66,00%-76,00%. Kecerahan warna (L*), intensitas kemerahan (a*) dan intensitas kekuningan (b*) berturut-turut adalah 24,44-25,73; 4,16-5,80 dan 9,10-10,27. Hasil analisis ragam menunjukkan perlakuan suhu tidak memberikan pengaruh yang nyata (P>0,05) terhadap intensitas kecerahan warna (L*), namun berpengaruh nyata (P<0,05) terhadap total gula, intensitas kemerahan (a*) dan kekuningan (b*), serta berpengaruh sangat nyata (P<0,01) terhadap pH. Perlakuan pH tidak berpengaruh terhadap pH, total gula, dan warna. Disimpulkan bahwa kualitas kecap cakar ayam yang dihasilkan masih sesuai dengan standar SNI terutama total gula minimal 40% dan kondisi terbaik untuk hidrolisis adalah suhu 60°C dengan pH 5,0. Alginat dapat digunakan untuk amobilisasi papain. Kata kunci: kecap cakar ayam, papain, enzim amobil The Study of Temperature and pH in Enzymatic Hydrolysis with Immobilized Papain on pH, Total Sugar and Color of Broiler Metatarsus Sauce ABSTRACT This present work aimed to study usage of alginate for papain immobilization and to know the quality of metatarsus sauce with immobilized papain. The material used in this research were metatarsus sauce that made from broiler metatarsus meat. Split Plot Design was used in the experiment. First factor is temperature variation 50°C, 60°C, 70°C and second factor is pH variation 4.5, 5.0, 5.5. The metatarsus sauce was evaluated for pH, total sugar and color. Data was analyzed with  analysis of variance. The result showed that temperature variation gave a highly significant effect (P<0.01) on pH, gave a significant effect (P<0.05) on total sugar, but didn’t give a significant effect (P>0.05) on lightness. The quality of metatarsus sauce have pH 5.30-6.63, total sugar 66.00%-76.00%, and lightness 24.44-25.73, respectively. The conclusion from this research was metatarsus sauce was met with Indonesian Standard Industry SNI 01-3543-1994 about sweet sauce and temperature 60°C and pH 5.0 were suitable condition to hydrolyze protein of metatarsus meat. Alginate can be used to papain immobilization. Key words : metatarsus sauce, papain, immobilized enzyme
DIVERSIFICATION OF FERMENTED MILK PRODUCT: KEFIR AND YOGHURT Thohari, Imam; Susilorini, Tri Eko; Kusumastuti, Anie Eka; Jaya, Firman
Journal of Innovation and Applied Technology Vol 3, No 2 (2017)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1031.499 KB) | DOI: 10.21776/ub.jiat.003.02.3

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This IbIKK is one of the entrepreneurship activities in the Laboratory of Processing of Animal Product Technology Faculty of Animal Husbandry Brawijaya University. The objective of this activity was to produce fermented milk products, such as yogurt ice candy, yogurt drink, kefir drink, kefir mask and kefir toner that was free of preservatives and has been done research and ready to sell to various consumer: direct consumers, through cooperatives in campus environment and through electronic media. The production of Probiotics was conducted in Processing Technology Laboratory using batch pasteurizer, and incubator to produce quality yoghurt and kefir. The fermented milk products were packed in packs: yogurt ice candy (40 mL) yogurt drink (125 mL), kefir drink (125 mL), kefir mask (100 g) and kefir (100 mL) toner at consumer prices compared to brands other. The marketing method was conducted by direct promotion in Brawijaya University (students, staffs and lecturers), through partnership of Malang university cooperative, through stall around students residence, canteens in elementary, junior and senior high school in Malang and through the website, www.natural-probiotic.co.id and through social networking.
PREFERENSI KONSUMEN PRODUK KEFIR SUSU KAMBING DI MALANG Fanani, Zaenal; Thohari, Imam
JURNAL NUSANTARA APLIKASI MANAJEMEN BISNIS Vol 3 No 1 (2018): Jurnal NUSAMBA
Publisher : UNIVERSITAS NUSANTARA PGRI KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (446.313 KB) | DOI: 10.29407/nusamba.v3i1.12029

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Suatu penelitian  menganalisis faktor-faktor  yang  berpengaruh terhadap keputusan pembelian kefir susu kambing dan menganalisis faktor-faktor yang berpengaruh terhadap preferensi konsumen kefir susu kambing.                Materi yang digunakan dalam penelitian ini adalah konsumen  kefir susu kambing yang ada di Kabupaten Malang. Populasi dalam penelitian ini adalah seluruh konsumen kefir susu kambing di Kabupaten Malang, sedangkan populasi targetnya adalah konsumen kefir susu kambing di Jawa Timur. Pengambilan sampel dilakukan melalui 3 tahap yaitu  penentuan sampel lokasi dilakukan dengan metoe  Purposive Sampling. Pengambilan sampel  responden  dilakukan secara aksidental  Sampling sebanyak 100-200 orang. Data penelitian terdiri dari data primer dan data sekunder. Instrumen penelitian menggunakan kuisioner dengan skala Likert. Sumbangan variabel yang mempengaruhi keputusan pembelian dan preferensi konsumen  diuji menggunakan regresi linier berganda,  secara matematis adalah Y = a+β1X1+ β2X2+ β3X3+ β4X4+ ......+ βnXn+e.  Hasil penelitian bahwa Faktor-faktor yang berpengaruh terhadap pengambilan keputusan pembelian kefir susu kambing adalah faktor jaminan keamanan, kepuasan fisiologis, kepuasan sosiologis, kepuasan harga diri, dan aktualisasi dengan  persamaan regresi  berganda Y=0,629+0,056X1+0,159X2+0,080X3-0,053X4+0,048X5.   Faktor-faktor yang berpengaruh terhadap preferensi konsumen adalah faktor halal, ingredient, nilai gizi, kesehatan, kebiasaan, dan faktor nature produc  dengan persamaan regresi berganda  Y=1,857+0,065X1+0,082X2 +0,112X3+ 0,123X4 +0,067X5 +0,045