Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Evaluation of Food Hygienic Practices Training on Knowledge, Attitude, and Practice: A Study on Traditional Rambak Production in Berkah Enterprise

2023-08-15T02:20:20+00:00

Rambak (hide’s cracker) produced by small and medium-scale local communities still relies on production processes that have been passed down from generation to generation, resulting in minimal application of information and technology related to food safety. Thus, training in food hygienic practices needs to be carried out on different food handlers in order to provide an overview of the level of success of a program. This research aims to evaluate the impact of food hygienic practices training on knowledge, perception, attitude, and practice of food handlers in producing rambak. Training activities were carried out at the rambak production site involving 14 workers. The training process included presentations of raw materials (hides), rambak qualities, and good hygienic practices, then it was followed by demonstrations of good hygiene practices. Furthermore, the workers put into practice the work method demonstrated by the team. The assessment of knowledge, attitudes, and practices using questionnaire were carried out before and after the training. After training, the majority of rambak workers understand how to use raw materials and food hygiene practices, but they lack knowledge about packaging aspects and good rambak quality, such as washing fresh ingredients with tap water. Worker attitudes show that they have positive attitudes toward good hygiene practices, with the exception of touching food with bare hands. Food hygiene practice demonstrates that they had good hygienic practices, but they did not separate raw materials from cooked rambak. The effect of food hygiene practices training on internal characteristics demonstrates that workers' attitudes improved significantly (p<0,05), but not their knowledge and practice of hygienic principles. In summary, several aspects of worker characteristics need to be improved includes knowledge, attitude, and practice of food hygiene. The training effect improved rambak workers' attitudes but did not improve their knowledge or practice of hygienic principles

Quality of IPB-D1 Chicken Egg Yolk Powder Using Various Drying Methods

2023-08-24T01:00:42+00:00

IPB D-1 chickens had good egg productivity. Chicken eggs are often used as functional ingredients in the form of powder because they have many advantages for the food industry. This research aims to produce egg yolk powder with good physicochemical, microbiological, and fatty acid qualities derived from IPB-D1 chicken eggs using various drying methods namely spray drying, oven drying, and vacuum drying. This study also aims to examine the functional properties of IPB-D1 chicken egg yolk powder by application to mayonnaise. It is compared with mayonnaise made from fresh egg yolks and commercial egg yolk powder. The experimental design used in this research was a randomized block design (RBD) based on the manufacturing period. The result showed that different drying methods for egg yolk powder can affect the emulsion activity, total plate count (TPC), a_w, pH, water, ash, and fat content. The drying method did not affect the protein content and emulsion stability. Egg yolk powder with oven drying gave the best results for quality.

Characteristics of Honey Powder with Maltodextrin And Gum Arabic Addition Using Vacuum Foam-Drying Method

2023-10-27T07:26:41+00:00

Honey powder is a solution to overcome the weakness of liquid honey. This study aims to determine the characteristics of the addition of maltodextrin and gum arabic as fillers and their ratio to produce the best honey powder characteristics in terms of water content, water activity (aw), hygroscopicity, reducing sugar content, solubility, and dissolving time. This study consisted of 6 treatment levels, namely Maltodextrin 1 (MD1) with a ratio of honey and filler of 2:1 and solid concentration of honey (% d.b) and filler (g) of 40:20, Maltodextrin 2 (MD2) with a ratio of honey and filler of 1:1 and solid concentration of honey (% d.b) and filler (g) of 40:20. b) and filler (g) 40:40, Maltodextrin 3 (MD3) with a ratio between honey and filler of 1:1 and solid concentration of honey (% d.b) and filler (g) 40:60, followed by Gum Arabic 1 (GA1), Gum Arabic 2 (GA2), and Gum Arabic 3 (GA3) which have the same ratio and concentration as the treatment using maltodextrin. In addition, commercial honey powder data was also included as a control (CHP). This study showed that the best moisture content was in MD3, with a value of 0.591%. Then, MD1 at 0.301% had the best result in water activity. In addition, the use of gum arabic has better hygroscopicity compared to maltodextrin. Meanwhile, the results showed that gum arabic gave high reducing sugar content in honey powder compared to the addition of maltodextrin; the more the addition of gum arabic, the higher the sugar content. The use of maltodextrin as a filler in honey powder provides better solubility compared to gum arabic. In addition, the reported addition of maltodextrin can reduce the dissolving time of food powders.

Physicochemical and Sensory Quality of Probiotic Drink from Sumbawa Wild Horse Milk

2023-10-17T07:18:29+00:00

Sumbawa wild horse milk is pure milk produced from Sumbawa horses with high nutritional content. It can survive for five months at room temperature without processing and has health benefits. However, the utilization of Sumbawa wild horse milk is still limited because of its low sensory quality due to natural fermentation, which also adversely affects its acceptability. Adding probiotic bacteria is one of the methods to improve its quality. This study aims to develop and analyze the physicochemical and sensory quality of probiotic drink products from Sumbawa wild horse milk by adding probiotic bacteria. This study used a one-factor, Completely Randomized Design (CRD), namely different types of starters. The treatment in this study is using probiotic starter Lactobacillus rhamnosus (P1) and commercial starter Lactobacillus bulgaricus + Streptococcus thermophilus (P2). The probiotic drink from Sumbawa wild horse milk in the treatment P1 has the best results, pH 4.35, 0.55% titratable acidity, 13.10% total dissolved solids, 78.00 mPa.s viscosity, 74.66% syneresis, and 3.42x10⁹ CFU/ml total LAB. The most preferred product based on the hedonic test is P2. P2 has a whiter color and more sour taste. The addition of probiotic starters can improve the physicochemical product, and commercial starters can improve the sensory quality of the product.

Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer

2023-09-24T11:58:56+00:00

Purple sweet potato and porang are local food ingredients that have potential as stabilizers because they have good hydrocolloid properties. This study was to determine the effect of the addition of porang flour and purple sweet potato with different percentages on ice cream characteristics. This research was prepared using the Complete Randomized Design method in a Nested pattern with 2 factors, first factor (A) is the addition of purple sweet potato(A1) and porang flour (A2), while the second factor (B) is different percentages (0%(B1), 1% (B2), 2% (B3), and 3% (B4)). The parameters observed in this study consisted of overrun, melting time, and emulsion stability (%). The results showed that the addition of purple sweet potato and porang flour with different percentages had a very significant effect (P < 0.01) on overrun and emulsion stability, and a significant effect (P < 0.05) on melting time. The use of purple sweet potato as a stabilizer produced ice cream with better overrun value and melting time compared to ice cream with porang flour stabilizer, but the use of porang flour as a stabilizer produced ice cream with better emulsion stability. The use of purple sweet potato and porang flour with a concentration of 1% produced ice cream with the best characteristics.

Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel

2023-11-07T10:33:05+00:00

Replacing animal fat with vegetable fat in comminuted meat products often faces technological property challenges, such as high weight loss after cooking and a texture that is not dense and compact due to the predominant composition of unsaturated fatty acids. The use of emulsifiers from natural ingredients such as sodium caseinate can be a solution to improve the stability of the emulsion. In this research, sodium caseinate was added to the meat emulsion system at several levels: 0%, 0.15%, 0.30%, 0.45%, and 0.60% (w/w) of dough weight. The pH value, emulsion stability of the raw batter, cooking loss, texture profile and color of the final product were tested to prove the capabilities of sodium caseinate. The addition of 0.3% sodium caseinate improved emulsion stability, prevented excessive shrinkage and improved texture, without changing the color of the final product. In conclusion, the addition of sodium caseinate at 0.30% (w/w) is recommended in the manufacturing of comminuted meat products formulated with red palm-canola oil emulsion gel as animal fat replacer.

The Quality of Meat, Carcass, and Cut Yields of Broiler Chicken Fed Diets Containing Purslane Meal Rich in Omega-3 Fats

2023-10-30T02:58:34+00:00

This study aims to evaluate the feeding of broilers with ALA-rich purslane supplementation on meat and carcass quality and sensory quality. A total of 180 one-day old, unsexed Cobb broilers were used in this research, and they were divided into 30 pens, with each pen containing 6 birds. Broiler feeding was randomly divided into five treatments based on a basal corn-soybean feed. This study used a completely randomized design (CRD) in one direction with five treatments and five replications. The experimental diets were a basal diet (A0) and basal diets containing 1.5% fish oil and 0% purslane meal (w / w) (A1), 6% (A2), 12% (A3), and 18% (A4). Performance parameter data were recorded and measured over a 35-day period. As many as 30 chickens (n = 6 for each treatment) were slaughtered and processed as carcass and breast meat (Pectoralis Major) samples were collected for meat quality evaluation. The data were analyzed using Analysis of Variance and if there was a significant effect of the treatments then the analysis was continued using Tukey Test. The results showed that adding 12% purslane flour had no a significant effect on carcass weight and cut yields. The diet enriched with purslane flour to a level of 18% for 35 days did not change the water holding capacity (WHC), but it did increase the fat content of the meat. Purslane meal-containing diets reduced cooking losses. The tenderness of the meat produced from chickens fed with purslane meal at a level of 18% (1.93) was higher than those fed purslane meal 12% (1.12). Panelists gave the same perception of preference for meat produced from chickens fed dietary treatments. In conclusion, diets containing purslane meal up to 12% has no negative effect on carcass quality, physicochemical quality and consumer preference for broiler chicken meat.