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All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Innovation and Applied Technology Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Kedokteran Hewan Journal of Agriprecision & Social Impact
Dedes Amertaningtyas
Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Physics Social Sciences Veterinary Other

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Pengaruh konsentrasi larutan kapur sebagai curing terhadap kualitas fisiko-kimia dan organoleptik gelatin kulit kambing Peranakan Ettawah (PE) Amertaningtyas, Dedes; Thohari, Imam; Purwadi, Purwadi; Radiati, Lilik Eka; Rosyidi, Djalal; Jaya, Firman
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 24, No 2 (2014)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

The purpose of this study was to determine effect of lime concentration in the gelatin manufacture from goat skins in terms of physico-chemical and to determine the best lime concentration that can be used for gelatin manufacture from goat skin. The materials used were 5 sheets of Ettawah crossbred goat skin aged 1.5-5 years and lime (Ca(OH)2). The results showed that different lime concentration in the curing process during the manufacture of goat skin gelatin had no effect (P>0.05) on the yield, viscosity, pH, water content, protein content and fat content. The best treatment was the use of 5% of lime concentration which resulted 12.82% of yield, 3.67 cP of viscosity, 2.7 of pH, 9.29% of water content, 73.58% of protein content and 1.77% of fat content.   Keywords: Gelatin, goat skin
The Quality of Rambak Cracker from Rabbit Skin (Water Content and Swelling Power) using The Different Technique of Fur Picking Dedes Amertaningtyas; Masdiana Ch. Padaga; Manik Eirry Sawitri; Abdul Manab; Khothibul Umam Al-Awwaly
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

This objective of this researchwas to compare the different technique of fur picking (liming and boiling) inthe quality rambak cracker from rabbit skin on water content and swelling power.Materials of this research were 20 drying rabbit skin 5 – 6 months old. The tTest was using to compare the different technique of fur picking. Theindependent variables of this research were water content and swelling power onrambak cracker from rabbit skin. The result showed that the different techniqueof fur picking had highly significant effect (P<0.01) on water content and  expanding rate. The best result was limingtechnique of fur picking. It had the following properties: Water content of 1.5922% and expending rate of 855.3798 %. The conclusion showed that the use limingof 4% produced high quality of rambak cracker from rabbit skin or anotheranimal skin (cow, buffalo, chicken or fish). Keywords: rambak cracker, rabbit skin, water content,expanding rate
The Quality of Beef on Traditional Market in Poncokusumo Subdistricts Malang Regency Dedes Amertaningtyas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

ABSTRACT The purpose of this study was to determine the physical quality of beef sold by traders fresh beef, namely moisture content, pH, water holding capacity (WHC), cooking loss or shrinkage cooking and texture or tenderness compared with the literature on the quality of fresh beef eligible . The results showed that the physical quality of fresh beef sold in the traditional market traders Poncokusumo District of Malang Regency still eligible or safety standards for the fresh cow consumption. The beef has moisture content of 76.53 %, pH of 5.62, cooking loss or shrinkage of 24.60 % ripe, WHC (water holding capacity) 37.10 % and 23.84 N texture or tenderness. Key words: physical quality of beef , traditional marketABSTRACTThe purpose of this study was to determine the physical quality of beef sold by tradersfresh beef, namely moisture content, pH, water holding capacity (WHC), cooking loss orshrinkage cooking and texture or tenderness compared with the literature on the quality offresh beef eligible . The results showed that the physical quality of fresh beef sold in thetraditional market traders Poncokusumo District of Malang Regency still eligible or safetystandards for the fresh cow consumption. The beef has moisture content of 76.53 %, pH of5.62, cooking loss or shrinkage of 24.60 % ripe, WHC (water holding capacity) 37.10 % and23.84 N texture or tenderness.Key words: physical quality of beef , traditional market
The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise Herly Evanuarini; Dedes Amertaningtyas; Dicky Tri Utama; Alief Rahmania Safitri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.5

Abstract

Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion. One alternative is the addition of watermelon rind flour to increase the quality of mayonnaise. The purpose of this study was to determine the quality of mayonnaise with the addition of watermelon rind flour as stabilizer. The method used was experimental design using a completely randomized design. The treatment were the addition of watermelon rind flour as much as 2%, 4%, 6% and control as a comparison. Data were analyzed by analysis of variance and continued with UJBD. The results showed that the addition of watermelon rind flour gave highly significant effect on emulsion stability and moisture content, had a significant effect on pH and did not gave significant effect on sensory evaluation of mayonnaise. This study concluded that the addition of 6% watermelon rind flour as stabilizer produces good quality mayonnaise.
Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken Firman Jaya; Dedes Amertaningtyas; Heli Tistiana
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.497 KB) | DOI: 10.21776/ub.jitek.2013.008.01.4

Abstract

The objectives of current research were to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with an acceptance of panelist. The results showed that the best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9% Key words: fat, fatty acids, carotene, shrimp waste
The Making of Probiotic Drink (Yoghurt) from Cow’s Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum Firman Jaya; Didik Kusumahadi; Dedes Amertaningtyas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objective of current study was to find out the effect of Lactobacillus casei and Lactobacillus plantarum onto cow’s milk and soybean’s milk proportion to yoghurt quality. The results showed that the highest of total lactic acid was combination between Lactobacillus plantarum and soybean milk (45 ml). While the highest pH was combination between Lactobacillus casei and cow’s milk (6.48) and the highest viscosity was combination between Lactobacillus casei and cow’s milk (2.9 cp). Keywords: cow’s milk, soybean’s milk, Lactobacillus casei, Lactobacillus plantarum, yoghurt
Penggunaan tepung terigu dan tepung tapioka pada nugget hati ayam dan nugget hati sapi Dedes Amertaningtyas; Salsabila Gusmaryani; Nadhira Noer Fasha; Herly Evanuarini; Mulia Winirsya Apriliyani
Jurnal Ilmu Ternak Vol 21, No 2 (2021): December
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v21i2.36613

Abstract

Penelitian tentang penggunaan tepung terigu dan tepung tapioka pada nugget hati ayam dan hati sapi bertujuan untuk mengetahui kualitas nugget hati ditinjau dari kadar lemak, energi, kolesterol, vitamin A, kadar karbohidrat dan mutu organoleptik. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Kelompok (RAK) Pola Tersarang dengan perlakuan 2 jenis hati dan 2 jenis tepung yang tersarang pada jenis hati. Hasil penelitian menunjukkan bahwa kandungan lemak tertinggi terdapat pada nugget hati ayam dengan penggunaan tepung terigu sebesar 17,73%, sedangkan yang paling rendah adalah nugget hati sapi dengan penggunaan tepung tapioka sebesar 16,07%. Perlakuan tersebut menghasilkan nilai energi 3,451,00 – 3,595,67 kJ dengan nilai kolesterol 70,90 – 116,07 mg/100g. Data vit A, karbohidrat dan mutu organoletik. Nugget yang memiliki kadar lemak dan kolesterol paling rendah dengan kadar energi cukup tinggi merupakan nugget terbaik yaitu nugget hati sapi dengan penggunaan tepung tapioka, mengandung kadar lemak 16,07%, energi 3512 kJ/100g dan kadar kolesterol 70,9 mg/100g.
Mini review : Pengolahan kerupuk “Rambak” kulit di Indonesia Dedes Amertaningtyas
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 21, No 3 (2011)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

ABSTRACT: Hide a waste product of animal slaughter house is still can be utilized as food in the form of cracker. Cattle, buffalo, rabbit, chicken shank and fish skin can be used of raw materials for cracker production.  This process include hide selection, washing, immersing, liming, deliming, boiling, cutting, immersing in sauce, drying and frying.  In Indonesia, the skin cracker industriesare consentralised in certain area of west, central and east java provinces where Sumatra skin cracker are popular knows as “ kerupuk jangek”. Although skin cracker have a high protein content, however its quality are low comparedto other meat processed products.  The most dominant amino acid in this product is glycine. Some important issues such as it is not recommended for people suffering uric acid, addition of harmfull additives i.e. formalin and borax, containg chrome which originated from hide prosessing industry and unreligion system of slaughtering (is not halal). Key words: waste product, skin animal,  rambak cracker.
Sifat Fisiko-Kimia Mayonnaise dengan Berbagai Tingkat Konsentrasi Minyak Nabati dan Kuning Telur Ayam Buras Dedes Amertaningtyas; Firman Jaya
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 21, No 2 (2011)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

Abstract : The objective of current research was to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with a good quality of physico-chemical properties. The results showed that the combination of concentration of vegetable oils and chicken egg of local chicken gave the difference significant on viscosity, moisture content and protein, however, has no effect on pH. The best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9% Keywords : Physico-chemical properties, Mayonnaise, Vegetable Oils and Egg, of Local Chicken
The Organoleptic Quality (Crispiness and Taste) of Rambak Cracker From Rabbit Skin on The Different Technique of Fur Picking Dedes Amertaningtyas; Masdiana Ch. Padaga; Manik Eirry Sawitri; Khothibul Umam Al Awwaly
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.346 KB)

Abstract

This objective of this research was compare the different technique of fur picking (liming and boiling) in the organoleptic quality rambak cracker from rabbit skin on crispiness and taste. The benefit of this study is becoming useful information in the quality of rambak cracker from rabbit skin and another animal skin on the organoleptic quality (crispiness and taste). Material of this research were 20 drying rabbit skin 5 – 6 months old. This research applied the experiment research with t test analize to compare the different technique of fur picking. The independent variables of this research are crispiness and taste on rambak cracker from rabbit skin. The research result showed that the different technique of fur picking had highly significant effect (P<0,01) on crispiness. The best result was liming technique of fur picking. They were characterised by sensory evaluation (crispiness) was 4 score, showed that the panelist prefered rambak cracker with liming for fur picking. Therefore, the taste in the sensory evaluation was non significant which in liming and boiling technique. In conclusion, we must use liming (4%) to produce high quality of rambak cracker from rabbit skin or another animal skin (cow, buffalo, chicken or fish).   Keywords : rambak cracker, rabbit skin,organoleptic quality
Co-Authors Abdul Manab Agus Susilo Agus Susilo Ahmad Khoirul Umam Akhmad Kurniawan Ardhi, Ferdyansyah Prasetya Artharini Irsyammawati Artharini Irsyammawati Athththoriq, Ahmed Hafizd Awwaly, Khothibul Umam Al Dicky Tri Utama Didik Kusumahadi Djalal Rosyidi Eny Sri Widyastuti Faizal Andri Firman Jaya Firman Jaya Hanief Eko Sulistyo Heli Tistiana Herly Evanuarini Husna, Nissa’ul Ihwanudin, Ahmad Yuda Imam Thohari Khothibul Umam Al Awwaly Kurniati, Fatma Kurniawan, Wahid Lilik Eka Radiati Lulu Luthfiah Zahra Manik Eirry Sawitri Masdiana Ch. Padaga Masdiana Ch. Padaga Masyithoh, Dewi Maulida Aina Salsabila Miftakhul Cahyati Muhammad Nur Ihsan, Muhammad Nur Mulia Winirsya Apriliyani Nadhira Noer Fasha Nuraini, Eko Nurjannah Nurjannah Nurul Isnaini Pangesti, Indha Fitria Purwadi Purwadi Ria Dewi Andriani Sabitha Hikmah Mutia Saleha, Rischa Saleha, Rischa Amalia Salsabila Gusmaryani Setiawati, Ardiyanti Rahma Vivi Kartika Putri Wati, Anif Mukaromah Wibowo, RLM. Satrio Ari