Eny Sri Widyastuti
Fakultas Peternakan Universitas Brawijaya

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THE EFFECT OF BUTTER ADDITION AND PH TREATMENT ON CHEMICAL CHARACTERISTIC OF EDIBLE GLUTEN FILM Widyastuti, Eny Sri; Manab, Abdul; Puspitasari, Ria Ayunda
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 3, No 1 (2008)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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Abstract

The purpose of this research to study the effect of the addition of butter and pH treatment on chemical characteristic of edible gluten film. The result showed that the addition of butter to edible gluten film gave a highly significant effect (P<0.01) on protein solubility, and gave a significant effect (P<0.05) on water content and lipid content, and didnot gave significant effect (P>0.05) on water activity. pH treatment gave a highly significant effect (P<0.01) on protein solubility and didnot gave significant (P>0.05) on water content, water activity and lipid content of edible gluten film. The interaction of addition of butter and pH treatment gave a highly significant effect (P<0.01) on protein solubility and give no significant (P>0.05) on water content, water activity and lipid content of edible gluten film. It could be concluded that the addition of butter and pH treatment decreased the water content and water activity, but increased lipid content and protein solubility.   Keywords : edible film, gluten, butter, pH
THE QUALITY OF CHICKEN NUGGETS WITH ADDITION GOUDA CHEESE Widyastuti, Eny Sri; Widati, Aris Sri; Hanjariyanto, Rery Dwi; Avianto, Made Yogik
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 5, No 1 (2010)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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The objective of this research was to acquired the best percentage of using cheese in the chicken nuggets  processing. Materials used for this research were nuggets made from chicken meat, Gouda cheese and spices. Experiment done with Random Block Analysis as experiment design by addition Gouda Cheese ( 0% (F0), 5% (F1), 10% (F2), 15% (F3), 20% (F4) ). The results showed that chicken nuggets with  Gouda cheese addition gave  a highly significant effect (P<0.01) on mouisture, fat, protein, ash contents, texture and WHC, and addition gave a non significant effect (P>0.05) on pH and Organoleptic. The best result was nuggets which made with addition of 15 percent of Gouda cheese.The conclusion of this research was the addition of Gouda Cheese to Chiken Nuggets increased fat content, protein content, ash content, WHC and tend to decreased mouistured content, textured.  Result of panelist not trained using cheese in manner chicken nuggets are like made with addition of 15 percent of Gouda cheese. The best result was nuggets which made with addition of 15 percent of Gouda chees   Keywords : Chicken nuggets, Chicken meat, Gouda cheese
PENGARUH SUBSTITUSI DAGING AYAM BROILER DENGAN JAMUR SALJU (TREMELLA FUCIFORMIS) PADA KUALITAS NUGGET AYAM Utami, Eva Yuniarti; Rosyidi, Djalal; Widyastuti, Eny Sri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 10, No 2 (2015)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2015.010.02.7

Abstract

The research was purposed find out the effect of substitution broiler meat with white jelly mushroom (Tremella fuciformis) on qualities and organoleptic of chicken nugget. The result were expected to be used as an information about the effect of substitution broiler meat with white jelly mushroom on the qualities and organoleptic of chicken nuggets and these informations can also be used for further research. The material of the research were chicken nuggets with different level substitution of mushroom. Design used in this research was Completely Randomized Design (CDR) with three replication. The treatments were the concentration of the white jelly mushroom substitution, i.e: without substitution (P0), 15% (P1), 30% (P2) and 45% (P3). The parameter measured were texture, microstructure, WHC, pH, organoletic, water, lipid and protein content. Data were analyzed by analysis.of variance and if there were significantly different means among treatments it was then followed by Duncan?s multiple Range Test. The result of research showed that chicken nugget with different level substitution mushroom was high significant different effect (P<0.01) on moisture, and significant different on protein content. The average moisture content of chicken nugget of (P0), (P1), (P2) and (P3) was; 67.05%, 67.33%, 69.29% and 69.36% respectively, protein content 30.85%, 30.77%, 26.26% and 20.99%, but not significant effect (P>0.05) of texture, WHC, pH, lipid content and organoleptic. The average texture  of (P0), (P1), (P2) and (P3) was; 11.76 N, 14.4 N, 14.22 N and 17.38 N respectively. The WHC 55.83 %, 58.7 %, 63.58 % and 65.08%. pH 6.53, 6.41, 6.32 and 6.25 and lipid content 1.16%, 1.23%, 1% and 1.14%. the treatments also gave a different discription on microstructure.
THE EFFECT OF B TYPE GELATINE (BEEF GELATINE) USED ON THE WATER HOLDING CAPACITY, MELTING TIME AND ORGANOLEPTIC QUALITY OF FROZEN YOGHURT Widyastuti, Eny Sri; Radiati, Lilik Eka; Purwanto, Agus
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 2, No 2 (2007)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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This research aims to find out and determine the proper concentration of beef gelatine which used to produce high quality of frozen yoghurt based on the water holding capacity, melting time and organoleptic quality (texture and taste). The frozen yoghurt was made from fresh milk, sugar, beef gelatine, and yoghurt starter (L. bulgaricus and S. thermophillus). The method which used an experiment with Randomized Block Design (RBD). The treatment consist of 4 level of gelatine concentration and 3 groups, i. e; P0 (0%), P1 (0.2%), P2 (0.4%), P3 (0.6%). Data analysis by analysis of variance and followed by Duncan?s Multiple Range Test (DMRT) if there was any significant effect. The result of study showed that gelatine addition in frozen yoghurt gave water holding capacity average to treatment P0, P1, P2, P3 was 37.678%; 38.172%; 43.747%; melting time 126.000; 133.000; 147.333; 147.667 (minutes).The result of hedonic test to the frozen yoghurt texture was 5.750; 5.933; 6.167; 6.467 and taste was 6.583; 6.417; 6.417; 6.683; 6.950. It concluded that increasing of gelatine concentration gave significant effect on frozen yoghurt texture (P<0.05), did not gave the significant effect (P>0.05) on water holding capacity, melting time and taste of frozen yoghurt. It suggested to use 0.6% gelatine. Key words : frozen yoghurt, water holding capacity, melting time, gelatine.  
PENGARUH PENAMBAHAN PATI BIJI DURIAN (DURIO ZIBETHINUS MURR) TERHADAP KUALITAS KIMIA DAN ORGANOLEPTIK BAKSO AYAM Wirawan, Yudha; Rosyidi, Djalal; Widyastuti, Eny Sri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 1 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2016.011.01.6

Abstract

This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect  (P<0.05) on organoleptic properties (texture), but the addition of durian?s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian?s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian?s seed starch on chicken meat balls were 15%.
QUALITY OF PRESERVATIVE SMOKED BEEF USING DIFFERENT SMOKED METHOD Thohari, Imam; Widyastuti, Eny Sri; Kunharjanti, Agustina Widyasworo; Agustomo, Mohamad
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 8, No 2 (2013)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.02.3

Abstract

The purpose of the study was to determine the effect of the smoking traditional and liquid smoking on the quality of smoked beef in terms of the levels of phenol, TBA number, and total microbes. The research method was experiment with completely randomized design pattern factorial (2x3). The first treatment were the preservation of beef with traditional smoked methods and preservation beef with liquid smoked method. The second treatment were the time of storage, namely 0 day, 2 days and 4 days. Each treatment was repeated 3 times. The results showed that the curing method was highly significant (p <0.01) on phenol content and the total microbes, and gave no affect to the TBA number. The highest levels of phenols obtained by the method of liquid smoked with time storage time of 4 days. TBA value and lowest total microbial were obtained from liquid smoked with time storage of 0 day. The conclusion that liquid smoked method was better than the traditional smoked method. Key words: phenol, TBA value, microbial, meat smoke
THE QUALITY OF QUAIL MEAT BLOCK ON DIFFERENCE MATERIAL AND LEVEL BINDING Susilo, Agus; Widyastuti, Eny Sri; Nurvikawati, Yany Esti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 6, No 1 (2011)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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The objective of this research was to find out the difference quality of quail meat block using STPP, sodium alginate and carrageenan of texture and chemical properties. The materials of the research were quail meat block from rejected quail?s breast, STPP, sodium alginate and carrageenan.  The method of this research was nested experiment using randomized block design.  The first factors were the kind of binder substance, namely STPP (S), sodium alginate (A) and carrageenan (K).  The second factor was the concentration of each kind of binder, namely 0.25%, 0.37% and 0.5%, respectively.  The variables measured were gel strength, elasticity and chemical properties (pH, WHC, protein content). The results showed that the use binder substance, namely STPP, sodium alginate and carrageenan gave a highly significant different (P<0.01) on pH and gave no significant different (P<0.05) on WHC, protein content.  Concentration of each kind of binder gave a highly significant different (P<0.01) on WHC and gave no significant different (P<0.05) on pH, protein content, gel strength and elasticity.  The highest pH value and WHC was on using STPP 0.5%, whereas the highest protein content value gel strength, elasticity was on using sodium alginate 0.5%. The conclusion of this research that the increasing of STPP, sodium alginate and carrageenan gave no significant different to meat block quality. The highest texture value as quality determiner was the increasing of sodium alginate 0.5%.   Keywords : Quail meat block, STPP, sodium alginate, carrageenan
PENGARUH PENAMBAHAN PATI BIJI DURIAN (DURIOZIBETHINUSMURR) TERHADAP KUALITAS KIMIA DAN ORGANOLEPTIK BAKSO AYAM Rosyidi, Djalal; Wirawan, Yudha; Widyastuti, Eny Sri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 12, No 1 (2017)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2017.012.01.6

Abstract

This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect  (P<0.05) on organoleptic properties (texture), but the addition of durian?s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian?s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian?s seed starch on chicken meat balls were 15%.
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: 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.
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