Eny Sri Widyastuti
Fakultas Peternakan Universitas Brawijaya

Published : 12 Documents
Articles

Found 12 Documents
Search

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 | Original Source | Check in Google Scholar

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%.
The Effect of Level Addition Gelatin as Stabilizer and Storage Time in Refrigerator on Protein Content, Fat Content and Texture of Yoghurt Set Widyastuti, Eny Sri; Thohari, Imam; Yudantara, Praditya Arif
Jurnal Ilmu dan Teknologi Hasil Ternak Vol 1, No 1 (2006)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak

Show Abstract | Original Source | Check in Google Scholar

Abstract

The objective of this study was to find out of the best combination from addition level of gelatin as stabilizer and storage time in refrigerator on protein content, fat content and texture of yoghurt set. The result was expected to be the information to the observer, all side and as information for further research to decides about optimum level of gelatin addition and the good refrigerator storage time in terms protein content, fat content and texture of yoghurt set. The result of this research will be an information for society, practician and also instance or food industry which related with the problem of this study as development science considering for more further study. Material of this study was yoghurt set made from milk dairy cattle, yoghurt starter which combination from Streptococus thermophilus and Lactobacillus bulgaricus. This method was factorial experiment using Randomize Block Designed. The first treatment was percentage of gelatin which added in various level, was 0%; 0,3%; 0,6% 0,9%. The second treatment is storage time in refrigerator which in various day, was the day when the yoghurt was made, 7 day after, 14 day after and 21 day after. Variable measure is protein content, fat content and texture of yoghurt set. Data were subjected to analyse stastically with analysis of variance followed by Duncan’s Multiple Range Test (DMRT). The conclusion of this study showed that level of gelatin addition and storage time was effect on protein content, fat content and texture of yoghurt set. The best combination of gelatin addition and storage time in yoghurt set in 0,9 % gelatin level addition in 7 day storage time, which made high protein, low fat and good texture in yoghurt set. The storage is more better in freezer than in refrigerator, it can preserve the reduction of the component and the consistency and the consistency of yoghurt set texture.   Keywords: yoghurt set, gelatin, stabilizer,  storage time, refrigerator.
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)

Show Abstract | Original Source | Check in Google Scholar

Abstract

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 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

Show Abstract | Original Source | Check in Google Scholar

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.
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

Show Abstract | Original Source | Check in Google Scholar

Abstract

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
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 | Original Source | Check in Google Scholar

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%.
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)

Show Abstract | Original Source | Check in Google Scholar

Abstract

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 | Original Source | Check in Google Scholar

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.
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

Show Abstract | Original Source | Check in Google Scholar

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
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 | Original Source | Check in Google Scholar

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