Gelatin is a protein obtained from hydrolyzed collagen in animal skin and bones. Duck feet contained an abundant amount of collagens, yet has not been used properly, thus it has a potential to be used as an alternative for gelatin production. Gelatin is clasified as type A and B. NaOH can be used during demineralization process in type B gelatin production. The aim of this research was to understand the effect and correlation of NaOH concentration on the gelatin rendemen, water content and ash content froom duck feet. The experiment was conducted experimentally using a completely randomized design (CRD), with 3 different NaOH concentrations (P1 = 3%; P2 = 5% and P3 = 7%). The results of the research were tested using variance analysis, then followed by Duncan's multiple range test and orthogonal polynomial test. The research showed that NaOH concentration gave different affect to the yield, water content and ash content of duck feet gelatin. The best NaOH concentration was at 3%, which resulted in 4.77% yield, 7.20% water content, and 3.48% ash contents.

Mutton has exceptional qualities such as smell, high consistency, and huge muscle fat, which makes mutton are restricted to consume. To expand mutton utilization, diversification with proper innovation is important. Salami is one of the proper mutton products that required starter such LAB that can deliver metabolites to change the texture, taste, and odor of meat. Other than LAB, yeasts additionally show up in meat processing, particularly in salami fermentation, which can build the meat taste and odor. The study aimed to identify the chemical, physical (water holding capacity, tenderness, and pH) and organoleptic (odor, color, texture, and taste) quality of mutton salami. Completely Randomized Design (CRD) was used as an experimental design with starters of Lactobacillus Plantarum as lactic acid bacteria (LAB) and yeasts, i.e. Cryptococcus humicolous and Trichosporon beigelii. The treatments were divided into 5 levels, i.e. R1 (0.5% LAB: Yeast 0.5%), R2 (1% LAB: Yeast 1 %), R3 (1.5% LAB: Yeast 1.5%), R4 (2% LAB: Yeast 2%), and R5 (2.5% LAB: Yeast 2.5%), with four replications. Analysis of variance was used to find out the treatment effect, and the Duncan Multiple Range Test was used to find out the difference between any treatments. The results show that the addition of Lactobacillus Plantarum from 0.5% to 2.5% and yeast Cryptococcus humicolous, Trichosporon beigelii from 0.5% to 2.5%, did not significantly affect chemical and physical quality, while water holding capacity and organoleptic test, i.e., color, odor, and texture showed significant effects except taste.

The transportation process in the daytime will exposure heat stress on the broiler so that it leads to occur the alteration of metabolism in the broiler's body and damages some vital organs such as liver and colon. Therefore, it needs to be done a solution to solve those problems. One of those is the supplementation of probiotics. The research method was done by using Completely Randomized Design (CRD) 5 treatments and 4 replications T-0 (Control), T-1 Skimmed Milk + (Lactobacillus Plantarum + Lactobacillus acidophilus),T-2 Skimmed Milk + (Lactobacillus plantarum + Trichosporon beigelii), T-3 Skimmed Milk + (Lactobacillus plantarum + Cryptococcus humicolus), T-4 Skimmed Milk + (Trichosporon beigelii + Cryptococcus humicolus). The data analysis was done by using the ANOVA test. If the result was significant further tested by using an orthogonal test. Afterward, the Duncan test was used for testing the parameter of colon morphometric. The result shows that the probiotic supplementation has no significant result (P>0.05) on a level of protein and colon morphometric. However, it gives a positive effect if compared with control. Meanwhile, the probiotic supplementation gives a significant result (P<0.05) on a level of liver fat. The best treatment is T-3 because it has the lowest value of liver fat. Consequently, the probiotic supplementation can maintain broiler's performance at post transportation especially in handling heat stress.

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan berbagai konsentrasi kalsium klorida (CaCl2) pada proses koagulasi susu menggunakan ekstrak jahe merah terhadap sifat fisik dan akseptabilitas  keju. Penelitian menggunakan analisis statistik Rancangan Acak Lengkap (RAL) yang terdiri atas 3 tiga perlakuan penambahan CaCl2 dengan tingkat konsentrasi P1 (0,01% b/v), P2 (0,02% b/v) dan P3 (0,03% b/v) dengan pengulangan sebanyak 6  enam kali. Hasil penelitian menunjukan bahwa penambahan CaCl2 meningkatkan nilai persentase rendemen, dan milk clotting activity serta memberikan hasil yang sama terhadap akseptabilitas pada produk fresh cheese. Penambahan konsentrasi CaCl2 sebanyak 0,02% memberikan hasil terbaik dengan persentase rendemen sebesar 13,03% dan milk clotting activity sebesar 1165,39 SU/ml serta menunjukkan nilai akseptabilitas yang dapat diterima oleh panelis.

AbstrakAsupan gizi yang optimal terutama asupan protein, baik dimasa pandemi Covid-19 maupun dalam situasi normal, penting untuk dipenuhi. Telur merupakan salah satu pangan sumber protein dengan harga yang cukup terjangkau dibandingkan sumber protein hewani lain, seperti daging dan susu. Sehingga telur banyak dipilih oleh masyarakat luas dalam pemenuhan kebutuhan protein harian mereka. Dalam masa pandemi Covid-19 ini, banyak bermunculan pedagang telur dadakan di kalangan masyarakat, sebagai salah satu imbas dari anjloknya harga telur di pasaran. Namun, para pedagang telur dadakan ini seringkali tidak mengindahkan kualitas telur yang mereka jual. Hal ini tentu akan berakibat merugikan dan membahayakan bagi kesehatan konsumen. Untuk itu, sosialisasi kepada masyarakat mengenai cara membedakan kualitas telur dan cara penyimpanan telur yang baik menjadi penting untuk dilakukan, agar masyarakat dapat memilih dan mendapatkan telur dengan kualitas yang baik dalam jangka waktu yang lebih Panjang. Manfaat dari sosialisasi ini adalah partisipan menjadi lebih teliti dalam memilih telur yang mereka beli, dan mengetahui cara penyimpanan telur yang benar agar masa simpan telur yang mereka beli dapat bertahan lebih lama.Kata Kunci: asupan gizi, kualitas telur, cara penyimpanan telurAbstractOptimal nutritional intake, especially protein intake, both during the Covid-19 pandemic and in normal situations, is important to fulfill. Eggs are a source of protein with prices that are quite affordable compared to other animal protein sources, such as meat and milk. So people prefer eggs as a fulfillment of their daily protein needs compared to meat and milk. During the Covid-19 pandemic, many impromptu egg sellers emerged in the community, as one of the effects of the drop in egg prices on the market. However, these impromptu egg sellers often disregard the quality of the eggs they sell. This will certainly have detrimental and harmful consequences to consumer health. For this reason, socialization to the public about how to differentiate egg quality and how to storing eggs in a good way is important, so that people can choose and get good quality eggs in a longer period of time. The benefit of this socialization is that participants become more careful in choosing the eggs they buy and knowing how to store eggs properly so that the shelf life of the eggs they buy can last longer.Keywords: nutritional intake, eggs quality, eggs storage

AbstrakPenelitian ini bertujuan untuk mengetahui respon persentase hati sapi terhadap kadar protein, kadar lemak dan susut masak sosis daging sapi. Penelitian dilakuan secara eksperimental menggunakan rancangan acak lengkap dengan tiga perlakuan yaitu P 0 (0% tanpa penambahan hati sapi), P 1 (10% hati sapi) dan P 2 (20% hati sapi), setiap perlakuan diulang sebanyak enam kali untuk tiap peubah yang diukur.Untuk mengetahui pengaruh perlakuan dilakukan analisis sidik ragam dan untuk mengetahui perbedaan antar perlakuan digunakan uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa sosis sapi dengan penambahan hati sapi sampai dengan 20% memberikan pengaruh yang nyata terhadap kadar protein, kadar lemak dan susut masak. Kata kunci : hati daging, kadar protein, kadar lemak, susut masak, sosis daging AbstractThis study aims to determine the effect of using various percentages of beef liver on the protein content, fat content and cooking loss beef sausages. This study was carried out experimentally using a completely randomized design with three treatments P 0 (without beef liver), P 1 (10% beef liver) and P 2 (20% beef liver), each treatment was repeated six times for each variable being measured. Analysis of variance was carried out to determine the effect of the treatments and the difference between treatments was obtained using Duncan's Multiple Range Test. The results showed that beef sausages with the addition of beef liver up to 20percent have significant to protein content, fat content and cooking loss,

Lamb is one of the animals livestock that is less desirable for consumption by some people because it has a distinctive flavour that affected it when were eating, called the smell is "prengus". Processing lamb into fermented sausage can remove the"prengus" smell. The addition of Candida apicola yeast to fermented sausages can improve quality and increase shelf life of product. This research aimed to find out the effect of adding Yeast Candida apicola on Physicochemical Properties and acceptability of Fermented Lamb Sausage. This research used experimental method with Completely Random Design with 3 levels of concentration factor 0,5%, 1%, 1,5% and 2%, and each treatment with 5 replication. The research showed addition of 2% yeast Candida apicola was had the best tenderness value 73.

Duck egg flour is a form of processed product from whole eggs through a drying process. The production process influences egg flour's quality. Fermentation of egg flour before drying is one approach to preserve its quality. Fermenting eggs with yeast prevents the Maillard reaction and improve duck egg flour quality. This study aimed to examine the effect of Saccharomyces cerevisiae concentration and fermentation time on duck egg flour's chemical and functional properties. This research used a nested design in a completely random design with fermentation times of 12 and 24 hours and concentrations of 0.2%, 0.4%, and 0.6%. The results indicated that fermented duck egg flour with a 0.2% concentration of Saccharomyces cerevisiae for 24 hours generated the optimum chemical and functional properties (4.43% ash content, 13.74% protein content, 134.9% carbohydrate content, 6.45% water content, 169.33% foaming power, and 44.68% foaming stability).