Jurnal Ilmu dan Teknologi Hasil Ternak

Physical Quality of Broiler Meat Given Synbiotics from Probio_FM and Mannan Oligosaccharides (MOS) in Rations

Yayan Yogi Pratama — 2024-11-25

This research aims to determine the effect of providing synbiotics from Probio_FM and Mannan Oligosaccharides (MOS) in the ration on the physical quality of broiler meat at a certain level. The material used was 200 DOC (Day Old Chick) Lohman strain MB 202 Platinum strains produced by PT Japfa Comfeed. Broilers were maintained for 35 days, this study used 5 treatments and 4 replications, namely P0 (commercial feed + 0% Probio_FM and MOS (Control)), P1 (commercial feed + 0.25% Probio_FM and MOS), P2 (commercial feed + 0 .50% Probio_FM and MOS), P3 (commercial feed + 0.75% Probio_FM and MOS), P4 (commercial feed + 1 % Probio_FM and MOS. The variables observed were meat pH, cooking loss and water holding capacity (WHC). Data were analyzed using analysis of variance (ANOVA), if there was a significant effect then it was continued with the Duncan test. The results showed that administration of synbiotics from Probio_FM and MOS had no significant effect (p > 0.05) on the physical quality of broiler meat which included pH value, binding capacity. water, and cooking loss. It was concluded that synbiotics from Probio_FM and MOS could be added to the ration without reducing the physical quality of broiler meat.

Physicochemical and Sensory Value of Frozen Egg Tea Drinks with Addition Carboxymethyl Cellulose (CMC)

Deni Novia — 2024-11-25

Egg tea is a nutritious traditional drink popular in Minangkabau and West Sumatra and outside this area. Drinks usually consumed hot can be frozen to expand marketing, extend shelf life, and enjoy egg tea at low temperatures while maintaining its quality. This research proposed the physicochemical and sensory value of adding carboxymethyl cellulose (CMC) to frozen egg tea drinks. This research used an experimental, completely randomized design of five treatments and four replications. The CMC percentages were used from 0% to 0.8%. The parameters observed in the study were protein content, fat content, total solids, and sensory value. The results of the research showed that the addition of CMC to frozen egg tea drinks had a significant effect (p < 0.05) on protein content, fat content, total solids, and sensory tests (sensory value of texture and overall acceptability) but had no significant effect (p > 0.05) on sensory test for color, taste, and aroma. This research concludes that frozen egg tea drinks with the best CMC percentage was obtained by adding 0.6% CMC with a protein content of 3.09±0.25%, fat content of 1.12±0.02%, total solids of 12.13±0.18%, and a favorable sensory assessment.

Chemical Characteristics of Biodegradable Packaging Made from Whey and Oil Palm Empty Fruit Bunch Juice

Muhammad Adriansyah — 2024-11-25

Biodegradable packaging is a coating made from edible materials that act as a barrier to moisture, oxygen, and solutes in food. Biodegradable packaging is made from renewable materials such as starch, cellulose, and protein. Cheese whey is a protein source that can be used as a biodegradable material. In contrast, a starch source that can be utilized as a base material for biodegradable packaging is oil palm empty fruit bunches. This study aimed to determine chemical and physical change and also the properties of biodegradable packaging due to the addition of palm empty fruit bunch starch juice. The research design used was a completely randomized design with four treatments, namely without palm oil empty bunch juice (control) = A and with the addition of 0.75% = B, 1% = C, and 1.25% = D. The research results showed that the addition of empty oil palm bunch juice had a significant effect (p < 0.05) on thickness, water content and water vapor transmission, in the solubility and degradability tests the addition of empty oil palm bunch juice showed no significant effect (p > 0.05). The lowest thickness analysis result was 0.1420 mm; the lowest moisture content was 25.27%; the lowest water vapor transmission was 5.178 g/m2/day; the lowest solubility was 55.62%. All samples were composed entirely on the 7th day and 100% decomposed in the soil. The results of the test showed that the best treatment was found in the sample with the addition of 1.25% juice.

Quality of Color, Moisture Content, Water Activity and pH Marshmallow Gelatin Candy with Addition of Skim Milk

Dedes Amertaningtyas — 2024-11-25

Skim milk is added to marshmallows to improve their quality because skim contains protein. This study analyzed the effect of adding skim milk to marshmallow candy made from gelatin in terms of color quality (L, a*, b*), moisture content, water activity (Aw), and pH. The research materials used were gelatin, skim milk powder and sugar. This study was a laboratory experiment a Completely Randomized Design (CRD) method consisting of 3 treatments and 4 replications P0 (0% skim milk and 100% water), P1 (25% skim milk and 75% water), and P2 (50% skim milk and 50% water). The data obtained were analyzed using analysis of variance (ANOVA) and if there was a significant difference, it continued with Duncan's Multiple Range Test (DMRT). The addition of skim milk to marshmallow candy resulted in a highly significant difference (p < 0.01) in moisture content and pH, a significant difference (p < 0.05) in color (L), and no significant difference (p > 0.05) in color (a*, b*), and water activity (Aw). The average value of the L color parameters of marshmallow candy was 83.77-86.90; a* color 2.07-2.40; b* color 10.60-12.10; moisture content 21.04-23.00%; water activity 0.79-0.80 and pH 6.09-6.39. The addition of 25% skim milk is the best treatment for making marshmallows based on beef bone gelatin with the addition of skim milk.

Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content

Ferdyansyah Prasetya Ardhi — 2024-11-25

This research aimed to determine the effect of tea essence on the organoleptic quality, protein content, fat content, and ash content of salted eggs. The research material consisted of salted eggs with different percentages of tea essence added tea essence. The method used an experiment with 4 treatments and 4 replications. The treatments given were (P1) 25%, (P2) 50% and (P3) 75% with the addition of tea essence in different percentages and without the addition of tea essence (P0) as a control treatment. The variables measured include organoleptic quality, fat content, protein content and ash content. Data were analyzed using a Completely Randomized Design (CRD). The results showed that the addition of tea essence did not have a significantly different effect (p > 0.05) on the fat content, protein content, ash content, taste, aroma and color of salted eggs. Average fat content value of 10.91-10.37%, protein content of 12.05-12.43%, ash content of 1.62-1.54%, taste score of 3.75-3.65, aroma score of 3.50-3.40, and color score of 3.60-3.90. It can be concluded that the best treatment was obtained by adding 25% tea essence with an ash content value of 2.03%, a fat content of 11.40%, aroma score of 3.55, and the best treatment was obtained by adding 75% tea essence with a protein content value of 12.43%, a color score of 3.90, and taste score of 3.75.

The Concentration of Citric Acid Affects the Properties of Peking Duck (Anas platyrhynchos domestica) Bone Gelatin

Antony Saputra — 2024-11-25

Cows and pigs are the major contributors to the production of gelatin, but ethical, religious, environmental, and health concerns are prompting the exploration of gelatin sources from other materials. In the study, gelatin has been isolated from the bones of Peking duck (Anas platyrhynchos domestica) by altering the citric acid concentration in the pre-treatment process. This study aims to identify gelatin functional groups present in products derived from Peking duck bones and to assess the effect of citric acid concentration on the properties of the isolated gelatin. The pre-treatment process was conducted by soaking in 11, 13, and 15% citric acid for 72 h. Distilled water was used to extract gelatin in a water bath at gradual temperatures of 50, 65, and 80 °C for 4 h. The gelatin extract was then dried using an oven for 72 h. Gelatin characterization involves determining functional groups, calculating yield, pH, water content, ash content, and protein content. Functional group analysis using (FTIR) spectrophotometer revealed that the product has gelatin typical absorption properties, including Amide A, Amide I, Amide II, and Amide III. Citric acid concentrations can have a significant impact on yield, pH, water content, ash content, and protein content. The optimal concentration for producing gelatin is 15%, resulting in a yield of 11.89%, pH 4.085, water content 4.60%, ash content 10.48%, and protein content 58.31%. The ash content was above 3.25%, which was not in compliance with Indonesian National Standard (SNI), but the pH and water content values were in line with Gelatin Manufacturers Institute of America (GMIA) and SNI standards. Therefore, further optimisation of the soaking time is necessary.

Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review

Firsty Ainun Zalzabila Ansori — 2024-11-25

The high consumer interest in functional food products not only provides basic nutrition but also adds health benefits. One of the nutrient-rich products is milk. Milk is an important and nutrient-high livestock product. Besides that, milk is also widely consumed by the people of Indonesia, one of which is goat milk. Goat milk has advantages such as having protein like breast milk, having high digestibility, and being able to be consumed by individuals who are allergic to cow's milk. Goat milk derivative products are quite diverse, including powdered goat milk, goat milk yogurt, and goat milk kefir. With its rich nutrition, goat milk has excellent potential to be developed as a functional product, especially by adding natural antioxidants. One of the ingredients in milk that can bind to antioxidants such as phenolic compounds is protein. As long as there is processing, both drying for milk powder products and the fermentation process for yogurt and kefir products can increase the antioxidant content of the final product which shows a synergistic effect on increasing the antioxidant content of the added natural ingredients. Milk protein can effectively bind to antioxidant compounds and strengthen the interaction between antioxidant compounds and casein so that the antioxidant content in the final product can be maintained. During the fermentation process, there is an increase in antioxidant value due to the activity of microbial enzymes produced during fermentation in binding and stabilization, where proteins such as casein and whey interact with antioxidant molecules like polyphenols and vitamins, forming more stable complexes. Efforts to increase the functional value of dairy products can increase antioxidant activity to ward off free radicals. Therefore, it is essential to review and analyze the various studies that have been conducted regarding the addition of natural antioxidants in goat milk to provide a comprehensive picture of the potential and challenges in the development of this product.