Dyah Wahyuni
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PENGARUH PENAMBAHAN ANGKAK DAN KOMBINASI FILLER TEPUNG TERIGU DAN TEPUNG KETELA RAMBAT TERHADAP KUALITAS SOSIS SAPI Wahyuni, Dyah; (Setiyono), Setiyono; (Supadmo), Supadmo
Buletin Peternakan Vol 36, No 3 (2012): Buletin Peternakan Vol. 36 (3) Oktober 2012
Publisher : Fakultas Peternakan UGM

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh angkak sebagai pewarna alami dengan kombinasi filler terhadap kualitas kimia, fisik, mikrostruktur dan sensoris sosis sapi. Angkak yang digunakan dalam bentuk bubuk dengan level 0; 0,1; 0,2 dan 0,3% (b/b). Filler yang digunakan adalah tepung terigu dan tepung ketela rambat dengan kombinasi 20:0, 15:5, 10:10, 5:15 dan 0:20%. Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diamati adalah kualitas kimia (kadar air, protein, dan lemak), fisik (pH, daya ikat air, dan keempukan), mikrostruktur, dan sensoris (warna, rasa, tekstur, aroma, dan daya terima). Data kualitas kimia dan fisik sosis dianalisis dengan analisis variansi pola faktorial (4 level angkak x 5 kombinasi filler) dilanjutkan dengan Duncan’s New Multiple Range Test (DMRT). Mikrostruktur sosis dianalisis secara deskriptif. Pengujian sensoris dilakukan oleh panelis. Kualitas sensoris dianalisis dengan uji Hedonik Kruskal Wallis, dilanjutkan uji Quantitative descriptive analysis (QDA) dalam model jaring laba-laba (spider web). Hasil penelitian menunjukkan bahwa penambahan angkak sebanyak 0,3% menunjukkan hasil yang terbaik berdasarkan kualitas sensoris (P≤0,05), namun tidak meningkatkan kualitas fisik, kimia, dan mikrostrukturnya. Kombinasi filler tepung terigu dan tepung ketela rambat sebanyak 10:10 tidak mengubah kualitas fisik, mikrostruktur, sensoris, dan kimia secara umum karena hanya kadar protein saja yang berubah secara signifikan (P≤0,05). Penambahan tepung ketela rambat secara signifikan menurunkan kadar protein sosis. Tidak terdapat interaksi antara penambahan angkak dengan kombinasi filler tepung terigu dan tepung ketela rambat.(Kata kunci: Sosis sapi, Angkak, Filler, Kimia, Fisik, Mikrostruktur, Sensoris)
The Physicochemical and Microbiological Qualities of Pegagan Duck Meat Preserved with Different Concentrations of Liquid Smoke and Storage Period Yosi, Fitra; Wahyuni, Dyah; Sari, Meisji Liana; Sandi, Sofia
Buletin Peternakan Vol 42, No 2 (2018): BULETIN PETERNAKAN VOL. 42 (2) MAY 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

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Abstract

The aim of this research was to investigate the quality of physicochemistry and microbiology of Pegagan duck meat preserved with various concentrations of liquid smoke and storage time. This study used a complete randomized design (CRD) with a 4x2 factorial pattern. The first factor was the concentration of liquid smoke solution consisted of 4 levels, namely 2; 4; 6, and 8% (v/v). The second factor was the storage time which includes 2 levels ie 12 and 24 hours. The replication used was 4 times. The observed variables were physical quality of meat (water holding capacity, cooking loss, and tenderness), chemical quality (moisture content, protein content, and fat content), and microbiological quality (total microbes, pH, acid total, and total phenol). The data were processed by analysis of variance, followed by Duncans multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between liquid smoke concentration and storage time to water holding capacity, cooking loss, tenderness, fat content, total phenol, total microbial, total acid, and pH in Pegagan duck meat but did not show a significant interaction with other variables. It could be concluded that the optimum liquid smoke concentration was 4% and the optimal storage time was 12 hours.
Pengaruh Suplementasi Probiotik dalam Ransum Terhadap Kualitas Fisik Daging Itik Wahyuni, Dyah; Arisuteja, Sofi; Sandi, Sofia; Yosi, Fitra
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 14, No 2 (2016): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

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Abstract

This research aim to find out the effect of probiotic in ration on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. The materials used was local duck supplemented probiotic into ration. Research’s method used was Completely Randomize Design (CRD) consisted of 7 treatments and 4 replications namely P1(basic ration/ control), P2 (basic ration+probiotic), P3 (basic ration+infected by E.coli), P4 (basic ration+infected by Salmonella), P5 (basic ration+probiotic+infected by E.coli), P6 (basic ration+ probiotic+infected by Salmonella) and P7 (basic ration+probiotic+infected by E.coli+Infected by Salmonella). The results showed that probiotic suplementation about 106 cfu/ml into ration were no significantly effect on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. Keywords: probiotic, ration, physical quality, meat, duck
PENGARUH PENAMBAHAN ANGKAK DAN KOMBINASI FILLER TEPUNG TERIGU DAN TEPUNG KETELA RAMBAT TERHADAP KUALITAS SOSIS SAPI Wahyuni, Dyah; (Setiyono), Setiyono; (Supadmo), Supadmo
Buletin Peternakan Vol 36, No 3 (2012): Buletin Peternakan Vol. 36 (3) Oktober 2012
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Original Source | Check in Google Scholar | Full PDF (961.939 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh angkak sebagai pewarna alami dengan kombinasi filler terhadap kualitas kimia, fisik, mikrostruktur dan sensoris sosis sapi. Angkak yang digunakan dalam bentuk bubuk dengan level 0; 0,1; 0,2 dan 0,3% (b/b). Filler yang digunakan adalah tepung terigu dan tepung ketela rambat dengan kombinasi 20:0, 15:5, 10:10, 5:15 dan 0:20%. Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diamati adalah kualitas kimia (kadar air, protein, dan lemak), fisik (pH, daya ikat air, dan keempukan), mikrostruktur, dan sensoris (warna, rasa, tekstur, aroma, dan daya terima). Data kualitas kimia dan fisik sosis dianalisis dengan analisis variansi pola faktorial (4 level angkak x 5 kombinasi filler) dilanjutkan dengan Duncan’s New Multiple Range Test (DMRT). Mikrostruktur sosis dianalisis secara deskriptif. Pengujian sensoris dilakukan oleh panelis. Kualitas sensoris dianalisis dengan uji Hedonik Kruskal Wallis, dilanjutkan uji Quantitative descriptive analysis (QDA) dalam model jaring laba-laba (spider web). Hasil penelitian menunjukkan bahwa penambahan angkak sebanyak 0,3% menunjukkan hasil yang terbaik berdasarkan kualitas sensoris (P≤0,05), namun tidak meningkatkan kualitas fisik, kimia, dan mikrostrukturnya. Kombinasi filler tepung terigu dan tepung ketela rambat sebanyak 10:10 tidak mengubah kualitas fisik, mikrostruktur, sensoris, dan kimia secara umum karena hanya kadar protein saja yang berubah secara signifikan (P≤0,05). Penambahan tepung ketela rambat secara signifikan menurunkan kadar protein sosis. Tidak terdapat interaksi antara penambahan angkak dengan kombinasi filler tepung terigu dan tepung ketela rambat.(Kata kunci: Sosis sapi, Angkak, Filler, Kimia, Fisik, Mikrostruktur, Sensoris)
The Physicochemical and Microbiological Quality of Pegagan Duck Eggs Immersed with Duku Fruit Peel Solution in Different Storage Period Yosi, Fitra; Wahyuni, Dyah; ., Riswandi; Herasti, Fitri; Lestari, Inda Ayu; ., Makinudin
Buletin Peternakan Vol 43, No 2 (2019): BULETIN PETERNAKAN VOL. 43 (2) MAY 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

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Abstract

This study aims to determine the effect of immersing in duku fruit peel solution on physicochemical and microbiological quality of Pegagan duck eggs during storage at room temperature. This study used a complete randomized design (CRD) with a 5x3 factorial patterned. The first factor was the immersion time consisting of 5 levels, namely 0, 15, 30, 45, and 60 min. The second factor was the storage time which includes 3 levels, which were 0, 7 and 14 d. The replication used was 3 times. The observed variables were physicochemical and microbiological quality of egg, including albumen index (AI), yolk index (YI), Haugh unit (HU), moisture content (MC), protein content (PC), fat content (FC),total microbes (TM) and antioxidant activity (AA). The data were processed by analysis of variance, continued with Duncan's multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between immersion time and storage time on AI, YI, HU, MC, PC, TM, and AA. Futhermore, the difference of immersion time and storage period was also significantly influenced (P<0.05) to all observed variables including AI, YI, HU, MC, PC, TM, and AA of duck eggs.It can be concluded that the immersion process for 60 min showed the best results on the physical, chemical,