Aris Sri Widati
Fakultas Peternakan Universitas Brawijaya

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Pengaruh penambahan tepung tapioka terhadap kualitas keripik bakso daging ayam dengan metode penggorengan vakum Widati, Aris Sri; Widyastuti, Eny Sri; Rulita, Rulita; Zenny, Muhammad Sholehul
Jurnal Ilmu-Ilmu Peternakan Vol 21, No 2 (2011)
Publisher : Fakultas Peternakan Universitas Brawijaya

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Abstract

ABSTRACT: This research was purposed to find out the effect of difference concentration of tapioca starch on quality  chicken meatball chips with vacuum frying method based on chemical qualities (water content, water activities/Aw, protein and fat content), physical quality (breaking force and brightness) and organoleptic properties (color, taste and crispness). The result showed that addition of tapioca gives a significant effect (P<0.05) on water content, Aw, taste and crispness, whereas protein, fat content, breaking force and brightness of chicken meatball chips very significant effect (P<0.01), but didn’t gave significant effect (P>0.05) on color. The best result was chicken meatball chips made with used of tapioca 30%, It has water content 4.16%;, Aw 0.42, protein 33.06% and fat content 31,39%;  breaking force 5.43 N; brightness 51.3; color 6.64; taste 6.94; and crispness 6.74. The conclusion of this research was addition of tapioca in chicken meatball chips decreased water content, Aw, protein content, breaking force and increased fat content, brigtness and organoleptikproperties. The optimum addition of tapioca on chicken meatball chips were 30%.   Keywords: tapioca, chicken meatballs chips, chemical qualities.
PERBEDAAN KUALITAS KULIT KAMBING PERANAKAN ETAWA (PE) DAN PERANAKAN BOOR(PB) YANG DISAMAK KROM Mustakim, Mustakim; Widati, Aris Sri; Kurniawan, A.P
TERNAK TROPIKA Journal of Tropical Animal Production Vol 11, No 1 (2010): Ternak Tropika
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

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Abstract

Tujuan penelitian adalah untuk mengetahui perbedaan kualitas kulit kambing peranakan etawa (PE) dengan kualitas kulit kambing peranakan boor (PB) yang disamak krom ditinjau dari kelemasan, kemuluran, kekuatan tarik, kekuatan jahit dan kekuatan sobek. Diharapkan dapat memberikan informasi tentang kualitas kulit kambing PE dan kulit kambing PB yang disamak dengan bahan penyamak krom.Materi yang digunakan dalam penelitian ini adalah 10 lembar kulit kambing yang terdiri dari 5 lembar kulit kambng PE dan 5 lembar kulit kambing PB. Metode penelitian yang digunakan adalah percobaan dengan menggunakan uji t untuk mengetahui ada tidaknya perbedaan antara dua variabel yaitu kulit kambing PE dan PB yang disamak krom.Berdasarkan hasil penelitian dapat disimpulkan bahwa kualitas kulit kambing PE tidak berbeda dengan kulit kambing PB ditinjau dari kemuluran dan kekuatan sobek sedangkan terdapat perbedaan jika ditinjau dari kelemasan, kekuatan tarik dan kekuatan jahit. Kulit kambing PE lebih baik daripada kulit kambing PB apabila disamak menggunakan bahan penyamak krom.Kata kunci : kulit kambing PE, kulit kambing PB, samak krom.DEFFERENT QUALITY OF ETAWA CROSSBREED (EC) AND BOOR CROSSBREED (BC) SKINS GOAT TANNED BY CHROMEABSTRACTThe research was conducted in Tanning Laboratory and Laboratory of Physical and Chemical Leather Characteristic BBKKP at Sukonandi No. 9 Yogyakarta.The goal of research is to find out the quality difference of EC and BC chrome-tanned skins.The materials are 5 EC and 5 BC goat leathers. The research was analyzed by t-test to identify whether the physical characteristics (stitch tear, tearing strength, tensile strength, softness and elongation at break) of both goat off spring are different.It can be concluded that leather of EC and BC have the same quality inelongation at break and tearing strength, but defferent in softness, tensile strength andstitch tear. EC leather has better quality than BC.Keywords : EC Leather, BC Leather, Chrome tanning.
PENGARUH PENAMBAHAN FILLER KOMPOSIT (WHEAT BRAN DAN POLLARD) DAN RUMPUT LAUT TERHADAP pH, WHC, COOKING LOSS DAN TEKSTUR NUGGET KELINCI Tricahyo, Ariadi; Widati, Aris Sri; Widyastuti, Eny Sri
TERNAK TROPIKA Journal of Tropical Animal Production Vol 13, No 1 (2012): Ternak Tropika
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

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Abstract

Penelitian ini bertujuan untuk mengetahui persentase terbaik penambahanfiller komposit (wheat bran dan pollard) serta rumput laut dalam pembuatan nuggetkelinci ditinjau dari pH, WHC, cooking loss, dan tekstur. Materi yang digunakandalam penelitian ini adalah nugget yang dibuat dari daging kelinci dengan penambahanfiller komposit (wheat bran dan pollard) serta rumput laut, tapioka, telur, garam,bawang putih, merica, dan air. Metode yang digunakan adalah percobaan denganmenggunakan Rancangan Acak Kelompok (RAK) pola faktorial. Faktor pertamaadalah penambahan filler komposit (wheat brand dan pollard dengan perbandingan1:1) sebanyak 4 tingkat yaitu: 0% (F0), 10% (F1), 20% (F2), dan 30% (F3). Faktorkedua adalah penggunaan rumput laut sebanyak 3 tingkat yaitu: 0% (T0), 20% (T2)dan 40% (T4). Variabel yang diukur pada penelitian ini adalah pH, WHC, cookingloss, dan tekstur. Hasil penelitian menunjukkan bahwa penambahan filler kompositpada nugget kelinci tidak berpengaruh nyata (P>0,05) terhadap pH, WHC, cookingloss, dan tekstur, sedangkan penambahan rumput laut pada nugget kelinci,berpengaruh sangat nyata (P<0,01) terhadap pH, WHC, cooking loss, dan tekstur.Kombinasi penambahan filler komposit dan rumput laut pada nugget kelinci tidakberpengaruh nyata (P>0,05) terhadap pH, WHC, cooking loss, dan tekstur. Rata-ratapH pada nugget kelinci dengan penambahan filler komposit (wheat bran danpollard) dan rumput laut antara 6,158 sampai 6,292. Rata-rata persentase WHC antara42,19% sampai 47,01%, rata-rata persentase cooking loss antara 2,76 % sampai 2,81%, Rata-rata tekstur antara 0,52N sampai 1,08N. Disimpulkan bahwa perlakuanterbaik dihasilkan pada nugget kelinci dengan penambahan rumput laut 40% dan tanpapenambahan filler komposit dengan nilai pH sebesar 6,3 ; nilai WHC 46,68% ;Cooking Loss 2,79%, tekstur 0,74 N. Disarankan untuk memproduksi nuggetkelinci dengan penambahan rumput laut 40% dan tanpa filler komposit agarmemberikan hasil yang optimal.Kata kunci: Nugget kelinci, filler komposit, rumput lautTHE EFFECT OF ADDITION OF COMPOSITE FILLER (WHEAT BRANAND POLLARD) AND SEAWEED ON pH, WHC, COOKING LOSS ANDTEXTURE OF RABBIT NUGGETSABSTRACTThe objective of this research was to find out the best percentage of fillercomposite and seaweed adding in the rabbit nuggets on the level pH, WHC, cookingloss, and texture. The materials of the research consist of nuggets made of rabbit meatwhich was added by filler composite (wheat bran and pollard) and seaweed, tapioca,egg, salt, garlic, pepper, and water. Meanwhile, this research used experimentalmethod with random grouping design (RAK), there were 2 factors. The first factor wasthe addition of filler composite (wheat bran and pollard in the ratio 1:1) by 4 levels are:0% (F0), 10% (F1), 20% (F2), and 30% (F3). The second factor use of seaweed by 3levels are: 0% (T0), 20% (T2) and 40% (T4). The parameter measured were pH,WHC, cooking loss, and texture. The result of research was that the addition of fillercomposite has no significantly effected rabbit nuggets (P>0.05) on pH, WHC, cookingloss, and texture. while the addition of seaweed rabbit nuggets has highly significanteffect (P<0.01) on pH, WHC cooking loss, and texture. Combination of the addition offiller composite and seaweed in rabbit nuggets has no significant effect (P>0.05) onpH, WHC, cooking loss, and texture. It’s suggested to produce rabbit nuggets withoutfiller composite and seaweed 40%, to give more optimal result.Keyword: Rabbit nuggets, filler composite, seaweed