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.

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.

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.

Keju Mozarella merupakan salah satu produk olahan susu yang cukup populer di masyarakat. Sebagian besar masyarakat hanya sebagai membeli produk tersebut dengan harga yang cukup mahal.  Belum banyak yang mengetahui bagaimana cara membuat produk keju tersebut, sehingga sangat diperlukan kegiatan penyuluhan dan pelatihan untuk meningkatkan keterampilan masyarakat dalam membuat Keju Mozarella tersebut. Pelatihan dilakukan pada Ibu-Ibu PKK di Desa Cileles Kecamatan Jatinangor. Kegiatan pelatihan meliputi pre-test, pemberian materi, praktek pemebuatan Keju Mozarella dan post-test. Peserta sangat antusias dalam mengikuti kegiatan pelatihan dan memberikan respon positif terhadap kegiatan tersebut. Kegiatan pelatihan dan penyuluhan dapat meningkatkan pengetahuan dan keterampilannya dalam mengolah susu segar menjadi Keju Mozarella. Pada saat pre test jawaban benar mencapai 25,26  persen meningkat menjadi 93,51 persen pada post test.