UF - Technology of Cattle Products

Kandungan Gizi, Sifat Fisik, dan Organoleptik Kue Kastengel dengan Substitusi Tepung Pury dan Tepung Eri

Thu, 01 Jan 2026 00:00:00 GMT

Kandungan Gizi, Sifat Fisik, dan Organoleptik Kue Kastengel dengan Substitusi Tepung Pury dan Tepung Eri SAPUTRI, DWI LESTARI Pupa ulat sutra berpotensi dimanfaatkan sebagai bahan fortifikasi pangan karena mengandung protein dan lemak yang tinggi. Kastengel merupakan salah satu kue kering yang populer, namun memiliki kandungan gizi yang belum optimal. Penelitian ini bertujuan menganalisis pengaruh substitusi tepung pury dan tepung eri terhadap kandungan gizi, sifat fisik, dan organoleptik kastengel. Penelitian menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan, yaitu P0 (kontrol), P1 (pury 5%), P2 (pury 10%), P3 (tepung eri 5%), dan P4 (tepung eri 10%). Parameter yang dianalisis meliputi kadar air, abu, protein, lemak, karbohidrat, pH, aktivitas air (aw), tekstur, serta uji hedonik dan mutu hedonik. Hasil penelitian menunjukkan bahwa substitusi pury dan tepung eri berpengaruh nyata (p < 0,05) terhadap kadar air, kadar lemak, kadar karbohidrat, pH, aktivitas air, serta beberapa atribut organoleptik. Substitusi pury taraf 5% masih dapat diterima panelis dan berpotensi digunakan sebagai bahan fortifikasi kastengel.; Silkworm pupae have the potential to be utilized as a food fortification ingredient due to their high protein and fat contents. Kastengel is a popular cheese cookie; however, its nutritional value remains relatively low. This study aimed to analyze the effect of pury flour and eri flour substitution on the nutritional composition, physical properties, and organoleptic characteristics of kastengel cookies. A completely randomized design (CRD) with five treatments was employed: P0 (control), P1 (5% pury flour), P2 (10% pury flour), P3 (5% eri flour), and P4 (10% eri flour). The parameters analyzed included moisture content, ash content, protein content, fat content, carbohydrate content, pH, water activity (aw), texture, hedonic evaluation, and hedonic quality evaluation. The results showed that the substitution of pury flour and eri flour significantly affected (p < 0.05) moisture content, fat content, carbohydrate content, pH, water activity, and several organoleptic attributes. The substitution of pury flour at a level of up to 5% was acceptable to the panelists and has the potential to be used as a fortification ingredient in kastengel cookies.

Karakteristik Fisikokimia, Mikrobiologis, dan Organoleptik Kuning Telur Cair dengan Perbedaan Suhu dan Durasi Pasteurisasi

Thu, 01 Jan 2026 00:00:00 GMT

Karakteristik Fisikokimia, Mikrobiologis, dan Organoleptik Kuning Telur Cair dengan Perbedaan Suhu dan Durasi Pasteurisasi Sumirat, Cattleya Az Zahra Kuning telur cair rentan terhadap kontaminasi mikrobiologi sehingga perlu dipasteurisasi pada suhu terkontrol untuk mempertahankan kualitas fungsionalnya. Penelitian ini bertujuan menganalisis karakteristik fisikokimia, mikrobiologis, dan organoleptik kuning telur cair dengan perbedaan suhu dan durasi pasteurisasi. Penelitian menggunakan rancangan acak kelompok (RAK) satu faktor dengan tiga perlakuan, yaitu: tanpa pasteurisasi (P0), pasteurisasi suhu 60 °C selama 7 menit (P1), dan suhu 62 °C selama 3,5 menit (P2), dengan tiga kelompok berdasarkan waktu pengambilan sampel telur. Data dianalisis menggunakan sidik ragam (a = 5%). Hasil penelitian menunjukkan bahwa tidak ada perbedaan nyata pada uji mikrobiologi, namun kapasitas emulsi P1 (76,9%) dan P2 (80,8%) lebih tinggi (p < 0,05) dibandingkan P0 (54,9%). Stabilitas emulsi P1 (46,1%) dan P2 (45,5%) lebih tinggi (p < 0,05) dibandingkan P0 (37,7%). Nilai aktivitas air perlakuan pasteurisasi (0,86 dan 0,87) meningkat (p < 0,05) dibandingkan kontrol (0,84). Uji organoleptik menunjukkan bahwa rasa P2 lebih disukai dibandingkan P1. Kesimpulannya pasteurisasi suhu 60–62 °C efektif menghasilkan kuning telur yang aman dan berkualitas baik.; Liquid egg yolk is susceptible to microbial contamination and requires controlled pasteurization to maintain its functional quality. This study aimed to analyze the physicochemical, microbiological, and organoleptic characteristics of liquid egg yolk with different pasteurization temperatures and duration. The research used a single-factor randomized block design (RBD) with three treatments: non-pasteurized (P0), 60 °C for 7 minutes (P1), and 62 °C for 3.5 minutes (P2), with three blocks based on the time of egg collection. Data was analyzed using analysis of variance (a = 5%). The results showed no significant differences in microbiological quality, while the emulsion capacity of P1 (76.9%) and P2 (80.8%) was significantly higher (p < 0,05) than P0 (54,9%). Emulsion stability of P1 (46,1%) and P2 (45,5% was significantly higher (p < 0,05) than P0 (37,7%). Water activity in P1 and P2 (0.86-0.87) increased (p < 0,05) compared to the control (0.84). The taste atribute of P2 (3.04) had a more preferred taste score than P1 (2.64). Pasteurization at 60–62 °C is effective in producing liquid egg yolk that is safe and has good quality.

Karakteristik Fisikokimia dan Aktivitas Antimikroba Yogurt Susu Kambing Sinbiotik dengan Penambahan Prebiotik Fruktooligosakarida (FOS) dan Pektin

Thu, 01 Jan 2026 00:00:00 GMT

Karakteristik Fisikokimia dan Aktivitas Antimikroba Yogurt Susu Kambing Sinbiotik dengan Penambahan Prebiotik Fruktooligosakarida (FOS) dan Pektin SYAHFITRIYANI, OLIVIA Susu kambing Peranakan Etawa (PE) berpotensi dikembangkan menjadi yogurt sinbiotik untuk meningkatkan nilai fungsionalnya. Penelitian ini bertujuan menganalisis pengaruh jenis kultur bakteri asam laktat terhadap karakteristik fisikokimia dan aktivitas antimikroba yogurt susu kambing PE dengan penambahan FOS 2% dan pektin 0,5%. Penelitian menggunakan tiga perlakuan kultur yang terdiri dari Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus plantarum IIA-1A5. Parameter yang diamati meliputi total asam tertitrasi (TAT), pH, viskositas, water activity (aw), dan aktivitas antimikroba terhadap bakteri patogen. Jenis kultur berpengaruh sangat nyata (p < 0,01) terhadap TAT, pH, dan viskositas, tetapi tidak terhadap aw. Perlakuan P3 menghasilkan karakteristik terbaik dengan pH terendah (4,25), TAT tertinggi (4,24%), viskositas tertinggi (422,67 cP), dan aktivitas antimikroba terbaik. Seluruh perlakuan memenuhi standar SNI untuk pH dan aw.; Peranakan Etawa (PE) goat milk has the potential to be developed into synbiotic yogurt to enhance its functional properties. This study aimed to evaluate the effect of different lactic acid bacteria (LAB) cultures on the physicochemical characteristics and antimicrobial activity of PE goat milk synbiotic yogurt supplemented with 2% fructooligosaccharide (FOS) and 0,5% pectin. Three culture treatments consisting of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum IIA-1A5 were evaluated. The observed parameters included total titratable acidity (TTA), pH, viscosity, water activity (aw), and antimicrobial activity against pathogenic bacteria. The type of LAB culture had a highly significant effect (p < 0,01) on TTA, pH, and viscosity, but had no significant effect on water activity. Treatment P3 exhibited the best overall characteristics, with the lowest pH (4,25), the highest TTA (4,24%), the highest viscosity (422,67 cP), and the greatest antimicrobial activity. All treatments met the SNI requirements for pH and water activity.

Stabilitas Mutu Daging Ayam Broiler yang diberi Perlakuan Pencucian Berbeda selama Penyimpanan Beku

Thu, 01 Jan 2026 00:00:00 GMT

Stabilitas Mutu Daging Ayam Broiler yang diberi Perlakuan Pencucian Berbeda selama Penyimpanan Beku Kamillah, Vania Roja Penelitian ini bertujuan menganalisis karakteristik fisikokimia, kadar malondialdehida (MDA), dan cemaran mikrobiologi daging ayam broiler yang diberi perlakuan metode pencucian berbeda serta disimpan beku selama 30 hari. Sebanyak 30 sampel daging dada ayam broiler diberi lima perlakuan pencucian, yaitu tanpa pencucian (kontrol); dicuci air keran tanpa bilasan air minum kemasan dan tanpa pengeringan tisu; dicuci air keran tanpa bilasan, dikeringkan tisu; dicuci air keran, dibilas air minum kemasan tanpa pengeringan; serta dicuci air keran, dibilas, dan dikeringkan tisu. Sampel kemudian dikemas dan disimpan pada suhu -18 °C selama 0 atau 30 hari. Hasil penelitian menunjukkan bahwa metode pencucian tidak memengaruhi karakteristik fisikokimia, kecuali drip loss dan daya ikat air (DIA), namun masih dalam batas normal. Penyimpanan selama 30 hari menghasilkan drip loss yang menurunkan susut masak dan DIA, serta nyata (p < 0,05) menurunkan total bakteri, tetapi masih melampaui batas maksimum. Secara umum, metode pencucian tidak menurunkan mutu fisikokimia daging ayam broiler, namun juga tidak mengurangi cemaran mikroba awal.; This study aimed to analyzed the physicochemical characteristics, malondialdehyde (MDA) content, and microbiological contamination of broiler chicken meat subjected to different washing methods and frozen storage for 30 days. Thirty broiler chicken breast samples were assigned to five washing treatments: no washing (control); washed with tap water only; washed with tap water and dried with tissue; washed with tap water followed by a bottled drinking water rinse; and washed, rinsed, and tissue-dried. Samples were packaged and stored at -18 °C for 0 or 30 days. Washing methods did not affect the physicochemical characteristics, except for drip loss and water-holding capacity (WHC), which remained within the normal range. Frozen storage for 30 days increased drip loss, reduced cooking loss and WHC, and significantly (p < 0.05) decreased the total bacterial count, although it remained above the maximum permissible limit. Overall, the washing methods did not impair the physicochemical quality of broiler chicken meat but were ineffective in reducing the initial microbial contamination.