E-ISSN 2722-4783 Jurnal Teknologi Hasil Peternakan is a research journal managed by the Faculty of Animal Husbandry, Universitas Padjadjaran and published in March and September. This journal is intended to publish original research articles and literature review related to the aspects of material, processing technology, and quality of dairy, meat, egg, edible insect/worm products, edible and non-edible by-products, and livestock waste. All submitted manuscript shall never been published elsewhere, original and not under consideration for other publication. We invite submission from all over the world. Jurnal Teknologi Hasil Peternakan has been accredited as the scientific journal with category "Sinta 2" for five years based on the Directorial Decree of The Directorate General of Higher Education, Resaerch and Technology, Republic of Indonesia No. 0110/C3/DT.05.00/2026, February 3, 2026.
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Identifikasi Keragaman Gen Thyroglobulin (TG) sebagai Kandidat Gen Kualitas Daging pada Sapi Pasundan Betina
Sapi Pasundan merupakan sumber penyedia daging dengan kualitas baik yang potensial di Jawa Barat. Kualitas daging salah satunya ditentukan oleh komposisi asam lemak yang memengaruhi cita rasa, keempukan, juiceness dan nilai gizinya. Komposisi asam lemak dipengaruhi oleh faktor genetik dan lingkungan, salah satunya adalah gen thyroglobulin. Penelitian ini bertujuan untuk mengidentifikasi keragaman gen thyroglobulin sebagai kandidat gen kualitas daging pada Sapi Pasundan Betina. Metode penelitian yang digunakan adalah deskriptif eksploratif. Sampel DNA berasal dari 20 ekor Sapi Pasundan Betina yang dipelihara di Kandang Sapi Potong Ciparanje, Fakultas Peternakan, UNPAD. Metode yang digunakan adalah PCR (Polymerase Chain Reaction) dan sequencing. DNA target diamplifikasi melalui teknik PCR dengan primer spesifik yang di desain menggunakan program Primer Blast NCBI sepanjang 674 bp. Hasil PCR disekuensing untuk melihat runutan nukleotidanya. Analisis mutasi dilakukan dengan pensejajaran hasil sekuensing dengan data gen thyroglobulin di NCBI menggunakan program Bioedit dan Mega 11. Hasil penelitian menunjukkan terdapat 10 mutasi dengan tiga mutasi yang ditemukan merupakan mutasi baru yaitu g.66G>A, g.81T>C, dan g.416G>A dan tujuh mutasi lainnya yaitu g.240G>T, g.257C>T, g.274C>A, g.335A>G, g.387G>A, g.537C>T, dan g.552T>C. Penelitian ini menunjukkan bahwa gen thyroglobulin pada Sapi Pasundan Betina bersifat polimorfik. Kata Kunci: Thyroglobulin, Sapi Pasundan, Mutasi, Kualitas Daging, Asam Lemak
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Pengaruh Konsentrasi Ekstrak Daun Salam (Syzygium polyanthum) pada Daging Bebek terhadap pH, Total Bakteri, Daya Hambat Bakteri dan Awal Kebusukan
Daging bebek adalah salah satu daging yang diminati oleh khalayak umum sebagai sumber protein hewani. Tingginya kandungan protein dan lemak membuat lebih mudah terpapar oleh mikroorganisme pembusuk. Diperlukan penanganan untuk mengurangi kontaminasi mikroba, salah satunya melalui pengawetan menggunakan bahan alami seperti daun salam. Daun salam dikenal dengan kandungan senyawanya yaitu flavonoid, tanin dan minyak atsiri yang berpotensi untuk antimikroba dan antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh dan konsentrasi terbaik menggunakan ekstrak daun salam (Syzygium polyanthum) terhadap pH, total bakteri, daya hambat bakteri dan awal kebusukan daging bebek. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu P0=0%, P1=5%, P2=10%, P3=15% dan P4=20% dan 4 kali ulangan. Jika hasil analisis menunjukkan perbedaan yang nyata antar perlakuan, maka dilanjutkan analisis menggunakan Uji Jarak Berganda Duncan. Penggunaan berbagai konsentrasi ekstrak daun salam pada daging bebek memberikan pengaruh terhadap pH, tetapi tidak berpengaruh terhadap total bakteri, daya hambat bakteri dan awal kebusukan. Konsentrasi 15% (P3) menghasilkan hasil terbaik pada marinasi daging bebek dengan nilai pH 6,35, jumlah total bakteri 11,40 × cfu/g, zona hambat bakteri Escherichia coli 0,0 mm, Staphylococcus aureus 0,0 mm, dan waktu awal kebusukan 462,5 menit.
Pengaruh Pichia kudriavzevii TPi.06 dan Lama Fermentasi Terhadap Organoleptik, Warna, dan Emulsi Tepung Kuning Telur Itik
Tepung telur itik merupakan salah satu produk akhir yang diperoleh dari proses pengolahan telur melalui proses pengeringan. Proses fermentasi dapat diterapkan pada telur untuk memperpanjang masa simpannya, mempertahankan kualitas tepung telur itik, serta mencegah terjadinya reaksi Maillard selama proses pengeringan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi P. kudriavzevii TPi.06 dan lama waktu fermentasi terhadap organoleptik, intensitas warna, dan emulsi pada tepung kuning telur itik. Penelitian ini dilakukan dengan metode eksperimen menggunakan Rancangan Acak Lengkap Pola Tersarang dengan konsentrasi P. kudriavzevii TPi.06 0,2%, 0,4%, dan 0,6% yang tersarang pada waktu fermentasi 24 dan 48 jam. Hasil penelitian menunjukkan bahwa lama waktu fermentasi memberikan pengaruh terhadap nilai organoleptik (warna), intensitas warna, dan emulsi, namun tidak berpengaruh pada organoleptik (aroma, rasa, tekstur, dan total penerimaan umum). Hasil penelitian menunjukkan lama waktu fermentasi 48 jam dengan penggunaan konsentrasi P. kudriavzevii TPi.06 sebesar 0,4% menghasilkan tepung kuning telur itik terbaik dengan nilai stabilitas emulsi 39,88%, intensitas warna L*(71,29), a*(11,51), b*(49,33), dan organoleptik paling disukai.
Evaluating the Processing of Hides within a Green Industry Framework: Implications for Sustainable Livestock By-product Utilization
The leather industry is an important sector in utilizing livestock by-products, contributing to economic value addition and resource efficiency in animal production. However, conventional tanning processes remain a major environmental concern due to the excessive use of hazardous chemicals such as chromium and salt. This review aims to analyze cleaner tanning innovations that support sustainable livestock hide production and explore their potential integration into circular livestock systems. The study was conducted through an extensive literature review of national and international sources focusing on enzymatic tanning, vegetable tanning, and the application of circular bio-economy concepts. The findings indicate that the use of enzymes, plant extracts, and biopolymers can reduce the dependency on toxic chemicals, decrease wastewater load, and improve water and energy efficiency. Integrating these innovations within circular livestock systems enhances the utilization of livestock by-products, including waste conversion into biogas, organic fertilizer, and bio-based tanning materials. Therefore, the development of cleaner tanning technology based on livestock hides is a strategic approach toward establishing a green leather industry that supports sustainable livestock production.
OPTIMASI PENGGUNAAN ANGKAK TERHADAP SIFAT ORGANOLEPTIK KORNET DAGING AYAM BROILER
ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh pemberian angkak terhadap sifat organoleptik kornet daging ayam beroiler dan mengetahui level penambahan angkak yang paling optimal terhadap kornet daging ayam. Penelitian ini dilaksanakan di Laboratorium Program Studi Peternakan Fakultas Pertanian Universitas Palangka Raya (September-Oktober 2025), menggunakan metode eksperimental dengan empat perlakuaan P1 (tanpa penambahan angkak (0%), P2 (penambahan angkak 0,5%), P3 (penambahan angkak 1,0%) dan P4 (penambahan angkak 1,5%). Penelitian ini menggunakan 5 ulangan, terhadap hasil pembuatan kornet dilakukan uji hedonik melalui uji organoleptik menggunakan tiga puluh panelis mahasiswa (15 laki-laki dan 15 perempuan). Variabel yang diamati meliputi warna, tekstur, aroma, rasa dan kekenyalan. Analisis data menggunakan Friedman’s Test dan jika hasilnya berbeda nyata atau sangat nyata dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Hasil penelitian menyimpulkan, bahwa penambahan angkak hingga level 1,5% tidak memberikan hasil yang berbeda nyata (P > 0,05) terhadap nilai organoleptik warna, tekstur dan aroma kornet, namun memberikan hasil yang berbeda nyata (P < 0,05) terhadap rasa dan kekenyalan, dimana optimasi penambahan angkak terjadi pada level 1,5% (nilai organoleptik nyata lebih disukai panelis) dibandingkan dengan perlakuan lainnya. Hasil Uji Chi Kuadrat menunjukkan laki-laki dan perempuan mempunyai nilai kesukaan yang tidak berbeda nyata (P > 0,05) terhadap warna, tekstur, aroma, rasa dan kekenyalan kornet. Kata kunci : Angkak, Ayam Broiler, Kornet, Organoleptik.
STUDY OF THE USE OF MANGOSTEEN PEEL ECO-ENZYME FOR PRESERVING EGGS BASED ON ENVIRONMENTALLY FRIENDLY TECHNOLOGY
Egg quality decreases during storage due to evaporation of air and gas from the egg and microbiological damage. This study aims to increase the shelf life of eggs using eco-enzymes from mangosteen peel. The benefits that can be obtained from this study are providing a solution for the community in extending the shelf life of eggs and can utilize environmentally friendly technology through the utilization of organic waste. The research procedure includes the stages of making eco-enzymes from mangosteen peel, eco-enzyme screening tests, egg sample selection, egg coating stages, and egg quality testing stages. Meanwhile, research variables include environmental temperature and humidity, difference in egg weight shrinkage, shell weight, shell thickness, air cavity, egg white index (IPT), egg yolk index (IPT), Haugh unit (HU), egg white and yolk pH values, and egg white and yolk moisture. Phytochemical testing shows that mangosteen peel ecoenzymes have phytochemical content suitable for preservation. Includes flavonoids, tannins, saponins, and alkaloids. The physicochemical characteristics of eggs after storage showed that the addition of mangosteen rind eco-enzyme had a significant effect (P<0.05) on the characteristics of egg whites and yolks. Eco-enzyme has the potential to be an environmentally friendly natural preservative for eggs during storage.
Physicochemical characteristics of fortified chicken nuggets with purple sweet potato flour (Ipomoea batatas L)
Chicken nuggets are a popular and practical processed meat product, but they are generally low in dietary fiber. Efforts to increase nutritional value can be done through fortification with functional food ingredients such as purple sweet potato flour (Ipomoea batatas L), which is known to be rich in fiber and bioactive compounds. This study aims to analyze the effect of the addition of purple sweet potato flour on the physicochemical characteristics of chicken nuggets. The study used a Complete Random Design (RAL) with four treatments, namely P0 (without purple sweet potato flour fortification), P1 (1% purple sweet potato flour fortification), P2 (2% purple sweet potato flour fortification), and P3 (3% purple sweet potato flour fortification) from the total dough, five replicates each. The parameters observed included pH, moisture content, cooking loss, and water holding capacity strength. The analysis data used ANOVA, and if the difference was significant (P<0.05) it was followed by Duncan's Multiple Range Test (DMRT). The results showed that the addition of purple sweet potato flour had no real effect on pH, moisture content, and water holding capacity (P>0.05), with a water holding capacity value of 60-61% and a pH of 5.69-5.78 which was still within the safe limit for consumption. However, fortification had a significant effect on cooking loss (P<0.05), with a value of 2.89-3.97%. The decrease in cooking loss shows the ability of purple sweet potato flour to increase water and fat retention during cooking so that it can improve the final quality of chicken nuggets.
WATER CONTENT, FAT CONTENT, AND ACIDITY DEGREE OF SMOKED SALTED EGGS WITH THE ADDITION OF GINGER AND TURMERIC
Duck eggs contain high protein, but are easily damaged, so preservation is needed. One way of preservation is salting, either through the wet method (salt soaking) or dry (salt wrapping). This process aims to preserve eggs, reduce the fishy smell, and provide a distinctive taste. In addition, salted eggs can also be preserved through smoking, which can extend their shelf life and can be enriched with herbal ingredients such as ginger and turmeric. Research on the effects of turmeric and ginger is expected to improve the quality, durability, and nutritional content of salted eggs. This study aims to examine the effect of adding ginger and turmeric on the water content, fat content, and pH of herbal smoked salted eggs, and to determine the optimal concentration of the two herbal ingredients that can affect the water content, fat content, and pH of herbal smoked salted eggs. The materials used in this study included 100 duck eggs, salt, brick, ash, turmeric, and ginger. The study was conducted using a completely randomized design (CRD) method, involving 4 treatments and 5 replications. The treatments applied in this study were variations in the addition of herbal ingredients, namely 0%, 7.5% turmeric, 7.5% ginger, and a combination of 7.5% turmeric with 7.5% ginger. The results showed that the addition of herbal ingredients with different concentrations significantly affected the water content and fat content of herbal smoked salted eggs (P <0.01), but did not significantly affect the pH value (P <0.05). The addition of 7.5% ginger and a combination of 7.5% ginger + 7.5% turmeric produced the best water content, while the best fat content was obtained from a combination of 7.5% ginger + 7.5% turmeric.
Adapting AJ Investment New Zealand’s Pasture, Hygiene, and Animal Health Management as a Blueprint for Optimizing Milk Quality in Indonesia
The high volume of milk imports in Indonesia, reaching 28,280.61 tons per month, necessitates a systematic transformation of the domestic production sector. This study aims to analyze the implementation of pasture-based management at AJ Investment Dairy Farm, New Zealand, to be formulated as a strategic blueprint for optimizing milk quality in Indonesia. Using a descriptive-qualitative approach with an observational design, the research evaluated the holistic integration of nutrition, milking hygiene, and animal health maintenance. The results indicated that a planned paddock rotation system with 93% feed self-sufficiency produced a total of 219,827 kgMS, averaging 379 kgMS per cow and 1,010 kgMS per hectare. Consistency in milk solids (fat and protein) was supported by stable Body Condition Scores within the ideal 4-6 range and a low health disorder incidence of ±2%. Disciplined hygiene, focusing on machine sanitation and multi-stage filtration, effectively maintained microbiological quality within safe limits despite the absence of teat dipping. In conclusion, the synergy of pasture management, hygiene, and animal health is the key to sustainable production efficiency. This model is recommended as a strategic blueprint for Indonesian dairy farming through four main pillars: land valuation, tropical nutrition optimization, managed grazing, and integrated technical indicator evaluation to strengthen national milk self-sufficiency. Keywords: animal health, dairy cattle, milking hygiene, milk solids, pasture management.
PENGARUH PENAMBAHAN TEPUNG TULANG CEKER AYAM TERHADAP KUALITAS SENSORI NUGGET AYAM BEBAS GLUTEN
Nugget merupakan produk olahan daging yang populer, namun sebagian besar produk di pasaran mengandung bahan aditif. Tren makanan sehat dan bebas gluten meningkat, sehingga diperlukan alternatif pengganti tepung terigu. Penelitian ini bertujuan mengembangkan nugget ayam dengan substitusi tepung tulang ceker sebagai bahan pengikat alami, sekaligus mengevaluasi penerimaan konsumen melalui uji organoleptik. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan variasi konsentrasi tepung tulang ceker (0%, 25%, 50%, 75%, dan 100%). Sebanyak 20 sampel nugget diuji oleh 3 panelis terlatih dan 50 panelis tidak terlatih berdasarkan parameter warna, aroma, rasa, dan tekstur menggunakan skala Likert 1-5. Data dianalisis dengan uji Friedman. Hasil penelitian menunjukkan bahwa perlakuan P1 (25% tepung tulang ceker) menghasilkan nugget dengan warna, rasa, aroma, dan tekstur yang paling disukai. Warna nugget P1 dinilai ideal, sedangkan konsentrasi tepung tulang lebih tinggi (P3 dan P4) menyebabkan warna lebih gelap dan kurang disukai. Aroma P1 juga lebih diterima, sementara P3 dan P4 cenderung memiliki aftertaste tulang yang kurang disukai. Tekstur P1 dan P2 dinilai lebih padat dan mudah dikunyah, sedangkan P3 terlalu rapuh akibat denaturasi protein. Secara statistik, perbedaan signifikan ditemukan pada parameter warna (p=0,000), rasa (p=0,000 panelis tidak terlatih), dan aroma (p<0,05), tetapi tidak pada tekstur menurut panelis terlatih (p=0,067).