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Student Capacity Building With Mozzarella Cheese Making Training At Smk Negeri 1 Mojosongo, Boyolali
Agricultural-Animal Science Innovatian and Empowernment Journal
Vol 1
, No 1
(2025)
Students of SMK Negeri 1 Mojosongo, especially those majoring in Ruminant Livestock Agribusiness, need training in making mozzarella cheese to increase their knowledge in milk processing. Milk is a superior commodity that is very popular in Boyolali, Central Java. Training in processing cow's milk into processed products, namely mozzarella cheese, aims to develop the value of cow's milk which is easily damaged/stale, so that processing it into mozzarella cheese can provide a solution to increase...
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CHEMICAL QUALITY OF DANGKE CHEESE FROM COW’S MILK WITH LIME COAGULANT: KUALITAS KIMIA KEJU DANGKE DARI SUSU SAPI DENGAN KOAGULAN EKSTRAK JERUK NIPIS
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Cow's milk has good nutritional content for consumption and can be processed into processed products, one of which is dangke cheese. This study aims to determine the effect of the addition of lime in cow's milk dangke products on chemical quality and physical quality. This study had 5 treatments (addition of lime 0 ml, 0.5 ml, 1 ml, 1.5 ml, 2 ml). The research data will be analyzed using a Completely Randomized Design One Way Anova, and if the data has a significant effect P < 0.05, it will b...
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KUALITAS KIMIA DAN MIKROBIOLOGI TERHADAP MASA SIMPAN NUGGET AYAM DENGAN PENAMBAHAN TEPUNG DAUN KELOR (MORINGA OLEIFERA)
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 8
, No 1
(2024)
Abstrak
Penelitian ini bertujuan untuk mengetahui kualitas kimia dan mikrobiologi pada masa simpan terbaik nugget ayam yang diberi tambahan tepung daun kelor. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 3 kali ulangan. Variabel yang diamati dalam penelitian antara lain kadar air, kadar lemak, keempukan dan TPC. Data pada hasil penelitian dianalisis dengan menggunakan Analysis of Variance (ANOVA). Hasil rerata kadar air pada penelitian ini yaitu P0= 66,83%; P1= 60,69%;...
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Quality of Broiler Chicken Carcass Given Katuk Leaf Flour (Sauropus androgynus) in Feed
Bantara Journal of Animal Science
Vol 6
, No 1
(2024)
Broiler chickens are the result of crossing several breeds which are very productive, especially in the production of chicken meat. Market and public demand for broiler chickens for consumption is also very high. However, consumers are now increasingly smart in choosing animal products with excellent carcass quality. Adding katuk (Sauropus androgynus) leaf flour to feed can be an alternative to improving broiler carcass quality because katuk (Sauropus androgynus) leaf flour contains phytochemica...
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Teknologi Infusa Daun Sirsak (Annona Muricata Lin) Terhadap Kualitas Daging Ayam Kampung
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 6
, No 2
(2022)
Pengawetan dapat menjaga kualitas daging Ayam Kampung selama penyimpanan. Daun Sirsak diketahui mengandung senyawa tannin, flavonoid sebagai antioksidan alami, sehingga pengunaan Infusa Daun Sirsak pada perendaman daging ayam kampung dapat digunakan sebagai pengawet. Penelitian ini bertujuan mengetahui pengaruh teknologi infusa daun sirsak (Annona muricata Lin) terhadap kualitas kada air, susut masak dan keempukan daging ayam kampung. Rancangan penelitian yang digunakan adalah Rancangan Acak Len...
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Substitusi Tepung Talas Belitung (Xanthosoma sagittifolium) Terhadap Kualitas Fisik dan Mutu Sensoris Nugget Ayam Broiler
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 6
, No 1
(2022)
This study aims to determine the effect of substitution of belitung taro flour (Xanthosoma sagittifolium) on the quality of chicken nuggets, using a completely randomized design (CRD) consisting of 5 treatments with 3 replications and using a duplo sample. The treatment in this study was the substitution of belitung taro flour with a percentage of 0%. 25%. 50%, 75% and 100%. The research data were analyzed using Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) at the level of ?...
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Chemichal Quality and Microbiology of Village Chicken Meat with Infusation Treatmnet of Soursop Leaf (Annona Muricata Lin)
Bantara Journal of Animal Science
Vol 3
, No 2
(2021)
Chicken meat is one of the foodstuffs that have high nutritional value because it contains carbohydrates, proteins, fats, minerals and other substances that are beneficial to the body. Chicken meat is very high risk in terms of bacterial contamination, this study aims to determine the treatment of soaking native chicken meat in soursop leaf infusion on chemical and microbiological quality. This method uses a completely randomized design (CRD). The data obtained were analyzed statistically using...
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Correlation of Body Condition Score (SKT) to Limousin Cattle Reproduction Status in Purwantoro District, Wonogiri Regency
Bantara Journal of Animal Science
Vol 3
, No 1
(2021)
This study aims to determine the correlation between the Body Condition Score (SKT) on the reproductive status of limousine cattle in Purwantoro District, Wonogiri Regency. The research was conducted in 6 villages, namely Sumber Galih Village, Gondang Village, Joho Village, Kenteng Village, Purwantoro Village and Miricinde Village in Purwantoro District, Wonogiri Regency. ateri in the study were female limousine cows aged 2-4 years (productive age). Methods of data collection were carried out by...
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Effect of Chicken Meatball Shelf Life With the Addition of Chitosan to Chemical Quality
Bantara Journal of Animal Science
Vol 3
, No 1
(2021)
Chicken meatballs are one of the processed products that are very popular and favored by the public because they taste good and are nutritious. One way to preserve chicken meatballs is using borax or formalin which is bad for health. Chitosan is a natural preservative that comes from shrimp and crab waste that can be used in the long term. This study aims to determine the effect of adding chitosan as a natural preservative for chicken meatballs stored at room temperature on the quality of chicke...
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Study of Broiler Chicken Meat Quality in Different Traditional Markets in Sukoharjo Regency
Bantara Journal of Animal Science
Vol 2
, No 2
(2020)
The aim of this study was to determine the quality of broiler chicken meat that sold at different traditional markets in Sukoharjo Regency. This study was conducted in the Laboratory Faculty of Agriculture, Animal Husbandry, Bangun Nusantara University Sukoharjo. This study was conducted in 2 weeks. The research method uses RAL (Completely Randomized Design) directional pattern. Then data was analyzed using by Anova (Analysiss of variance). The real effect of treatment was continued with the DMR...
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