Analisis Pendapatan  dan Prospek Pemasaran  pada Wirausahawan Fried Chicken di Kota Kendari

Abstract The best known broiler chicken meat product in urban communities is Kentucky Fried Chicken (KFC). Seeing the business opportunity, entrepreneurs in Kendari City tried to make fried chicken similar to KFC products by labeling Kendari Fried Chicken (Kendari-FC) at a relatively affordable price of Rp 8.000 per piece compared to the KFC price of Rp 15.000 per piece. This study aims to analyze the marketing prospects of Kendari-FC entrepreneurs in Kendari City. The location of the research was determined purposively with the respondents of the study being kendari-FC entrepreneurs in kendari city who were determined by census. The results showed that the income of Kendari-FC entrepreneurs in Kendari City averaged Rp 5.066.458 per month or Rp 168.882 per day with an average income of Rp 36.276 per head. Kendari-FC's marketing prospects have the potential to be developed especially in West Kendari District because the average revenue from sales of each tail is Rp 48.105.40 per head. Keywords: Income; Kendari-FC; Marketing Abstrak Produk hasil olahan daging ayam broiler yang paling dikenal masyarakat perkotaan adalah Kentucky Fried Chicken (KFC). Melihat peluang bisnis tersebut wirausahawan di Kota Kendari berupaya membuat ayam goreng yang mirip produk KFC dengan memberi label Kendari Fried Chicken (Kendari-FC) dengan harga relatif terjangkau yaitu Rp 8.000 per potong dibandingkan harga KFC Rp 15.000 per potong. Penelitian ini bertujuan menganalisis prospek pemasaran wirausaha Kendari-FC di Kota Kendari. Lokasi penelitian ditentukan secara purposif dengan responden penelitian adalah wirausahawan Kendari-FC di Kota Kendari yang ditentukan secara sensus. Hasil penelitian menunjukan bahwa pendapatan wirausahawan Kendari-FC di Kota Kendari rata-rata Rp 5.066.458 per bulan atau Rp 168.882 per hari dengan pendapatan rata-rata Rp 36.276 per ekor. Prospek pemasaran Kendari-FC berpotensi dikembangkan terutama di Kecamatan Kendari Barat karena rata-rata pendapatan dari hasil penjualan setiap ekor sebesar Rp 48.105.40. Kata kunci: Kendari-FC; Pemasaran; Pendapatan

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Perbandingan Pendapatan Peternak Ayam dan Industri Rumah Tangga (Industri Purun) terhadap Permodalan PUAP Di Desa Panyaungan Kecamatan Amuntai Utara Kabupaten Hulu Sungai Utara

RAWA SAINS : JURNAL SAINS STIPER AMUNTAI ◽

10.36589/rs.v4i2.42 ◽

2019 ◽

Vol 4 (2) ◽

pp. 293-305

Author(s):

Rachman Fitriannor ◽

Muzalifah Muzalifah

Keyword(s):

Average Cost ◽

Broiler Chickens ◽

Broiler Chicken ◽

Fixed Costs ◽

Maintenance Period ◽

Total Income ◽

Average Income ◽

Total Cost ◽

Average Revenue

This study aims to find out (i) the total income obtained by respondents seeking broiler chicken livestock (ii) the total income obtained by respondents seeking purun woven industry, (iii) the amount of difference in total income obtained by respondents seeking broiler chickens, with those strive for purun plaited household industry. The results showed that: total costs for broiler chicken farming conducted by respondents in Panyaungan Village, North Amuntai Sub-District, Hulu Sungai Utara Regency, averaged Rp.21,004,932.10. With details of the average cost of fixed costs of Rp.577,744, 60 / period of maintenance and the average variable costs reached Rp.20,427,187.50 / maintenance period. Average revenue of Rp. 23,307,375.00 / peroide of maintenance, with an average profit reaching Rp.2,302,443.00 / maintenance period. While respondents who sought purun matting, the total cost incurred averaged Rp2,053,134.70. Average fixed costs incurred reached Rp.828,010.00 / month, and the average variable costs incurred reached Rp.1,225,125.00 / month. The average income reaches Rp.2,250,000.00 / month, and the average profit obtained reaches Rp.196,685.00 / month. Broiler chicken and purun matting are feasible, because the RCR value of the two types of business is> 1. The RCR value of broiler chicken farming reaches 1,107 and the RCR value of purun plait business reaches 1,096. Thus the farming that is held is feasible to be cultivated, because every sacrifice of Rp. 1.00 will produce Rp. 1,107 and Rp. 1,096.

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Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

International Journal of Food Properties ◽

10.1080/10942910801993858 ◽

2009 ◽

Vol 12 (3) ◽

pp. 681-690 ◽

Cited By ~ 4

Author(s):

Ann S. Mothershaw ◽

Taghreed Gaffer ◽

Isam Kadim ◽

Nejib Guizani ◽

Issa Al-Amri ◽

...

Keyword(s):

Broiler Chicken ◽

Quality Characteristics ◽

Chicken Meat ◽

Different Temperatures

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DETERMINATION OF TECHNOLOGICAL PARAMETERS OF CULINARY PRODUCTS PRODUCTION USING MIXTURES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES

Topical issues of processing of meat and milk raw materials ◽

10.47612/2220-8755-2019-14-189-198 ◽

2020 ◽

pp. 189-198

Author(s):

A. Meliaschenya ◽

I. Kaltovich ◽

G. Pinchuk

Keyword(s):

Broiler Chicken ◽

Raw Materials ◽

Chicken Meat ◽

Additive Technologies ◽

Technological Parameters ◽

Optimal Length ◽

Layer Width ◽

Degree Of Hydration ◽

Rational Sequence

The article presents the results of research on the determination of rational technological parameters for the production of culinary products using dry mixtures and emulsions based on animal raw materials for additive technologies. It was found that when making products using mixtures and emulsions based on broiler chicken meat, as well as a combination of broiler chicken meat and pork, pork and beef (ratio 1:1) rational height of the layer, which makes it possible to ensure stability and safety of the product shape (with a fixed diameter of the opening of the culinary syringe – 7 mm and the optimal length of the layer - 100 mm), is from 14–21 mm (with a layer width of 7 mm) and up to 133–154 mm (with a layer width of 98 mm), which allows for improved structural and mechanical (SSL – 1090.7–1099.9 Pa) and functional and technological indicators of these products (WHC – 92.7–97.5%). The rational sequence of application and the duration of chopping of the main and auxiliary raw materials for the manufacture of emulsions, the duration of preparation (3 minutes), the degree of hydration (1:2 – 1:3) and the temperature of water for the reduction of dry mixtures (60±1° C) were established, which made it possible to develop technological schemes for the production of culinary products using additive technologies.

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Karakteristik Genus Bakteri Pada Karkas Ayam Broiler Dari Swalayan di Kota Pontianak

Jurnal Protobiont ◽

10.26418/protobiont.v7i3.29066 ◽

2018 ◽

Vol 7 (3) ◽

Author(s):

Prianti Rahmawati Diah Wulandari Rousdy

Keyword(s):

Broiler Chicken ◽

Pathogenic Bacteria ◽

Chicken Meat ◽

Bacterial Isolates ◽

Bacterial Genus ◽

Chicken Carcass

The availability of nutrients in chicken carcasses can cause chicken meat to be an excellent medium for the growth of pathogenic and non-pathogenic bacteria. This study aims to determine the characteristics of the bacterial genus in broiler chicken carcasses from supermarkets in Pontianak City. Based on the results of the study found 23 bacterial isolates in broiler chicken carcass samples from supermarkets in Pontianak City, which included members of the Aeromonas, Acetobacter, Alcaligenes, Amphibacillus, Bacillus, Brevibacterium, Camphylobacter, Carnobacterium, Erwinia, Erysipelothrik, Eubacterium, Hafnia, Kluyvera, Klebsiella, Kurthia, Lactobacillus, Listeria, Proteus, Pseudomonas, Shigella, Sporolactobacillus, Serratia, and Yersinia.

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Interaction of Salmonella with E. coli and Proteus spp. in Biofilm Formation

Journal of Advances in Microbiology ◽

10.9734/jamb/2021/v21i1230411 ◽

2021 ◽

pp. 30-45

Author(s):

S. U. Pathiranage ◽

D. N. N. Madushanka ◽

K. V. D. M. Hasintha ◽

H. C. Nadishani ◽

G. C. P. Fernando ◽

...

Keyword(s):

Biofilm Formation ◽

Broiler Chicken ◽

Chicken Meat ◽

Salmonella Spp ◽

E Coli ◽

Time Points ◽

Dual Cultures ◽

Microtitre Plate Assay ◽

Biofilm Development ◽

Numerous Time

Aims: Investigate the interaction of Salmonella spp. with E. coli and Proteus spp. in biofilm formation as mono and dual-species at different time durations Experimental Design: Salmonella, Proteus, and E. coli were isolated from Broiler chicken meat, and the biofilm-forming ability of these organisms were studied. Place and Duration of Study: The study was conducted at the Laboratory of Livestock Production, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, from 2019 December to 2020 May. Methodology: This study investigated the biofilm-forming ability of Salmonella as a mono species and its interaction with E. coli and Proteus in the process of biofilm formation. Microorganisms used for this study were isolated from broiler chicken meat. Biofilm was quantified using a microtitre plate assay. The interaction effects were tested at the temperature of 280C in different time durations (up to 120 hours). Results: Salmonella 1 and Proteus monocultures showed significantly higher biofilm-forming ability than Salmonella 3 isolate at all tested time points. At 120 hr, additionally to the salmonella 1 and Proteus isolates E. coli also formed significantly higher biofilms than Salmonella 3. However, Salmonella 3 was the lowest biofilm former as mono biofilm at all tested time durations. Salmonella 1 interaction with Salmonella 3 isolates formed less biofilms than Salmonella 1 mono biofilm at 48hr and 72hr correspondingly. Salmonella 1 and its interactions with Salmonella 3, Proteus, E. coli showed similar biofilm-forming abilities without significant differences at all other tested time points. Specifically, Salmonella 3 interaction with Salmonella 1 as dual biofilm showed higher biofilm-forming ability than Salmonella 3 mono biofilm at all tested time points. Tested isolates and their interaction achieved the highest biofilm formation at numerous time points. In fact, at 48hr, Salmonella 3 isolates and its interaction of Proteus, E. coli, and Salmonella 1 interaction with Proteus attained their highest biofilm formation abilities. The highest biofilm formation was achieved by Salmonella 1 isolate as mono biofilm and Salmonella 1 interaction with E. coli as dual biofilm at 72hr. Biofilm-forming trend of respective isolates and interactions showed numerous patterns at tested time durations. Specifically, E. coli rapidly enhanced its biofilm-forming ability as monoculture from 24 hr to 120 hr. Proteus, Salmonella 3 as monocultures, Salmonella 3 interaction with Proteus and E. coli as dual cultures showed progressive biofilm development from 24 hr to 48 hr. Salmonella 1 monoculture and its interaction with Salmonella 3, E. coli as dual biofilm improved their biofilm-forming ability from 24 hr to 72 hr. Similar to Salmonella 3 interaction with Proteus, Salmonella 1 interaction with Proteus also increased its biofilm-forming ability from 24 hr to 48 hr. Conclusions: This study concluded that there is a variation among isolates and their combinations in forming the biofilms, where there is an enhancement of biofilm in dual-species over the mono-species in some interaction, and there is a reduction in biofilm formation by dual-species with some combinations. Further, this concluded that Salmonella is interacting with other commonly found bacteria such as Proteus and E. coli in biofilm formation.

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EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v25i1.52-59 ◽

2020 ◽

Vol 25 (1) ◽

pp. 52

Author(s):

Alston Millan

Keyword(s):

Water Content ◽

Broiler Chicken ◽

Room Temperature ◽

Ph Value ◽

Chicken Meat ◽

Test Results ◽

Coating Technology ◽

Randomized Design ◽

Myristica Fragrans Houtt ◽

Solid Liquid

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit. The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05) water content and sensory properties of broiler chicken meat, but had a significant effect (p <0.05) on the pH value and total microbe at the same day of room temperature storage. Panel organoleptic test results on the level of preference for meat color, aroma, and texture of chicken meat were in the range score of 3 (somewhat like) to 4 (somewhat dislike). The treatments of nutmeg oleoresin did not affect (p> 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules

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Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

Food and Health ◽

10.3153/fh21018 ◽

2021 ◽

Vol 7 (3) ◽

pp. 172-178

Author(s):

Serap Coşansu ◽

Şeyma Şeniz Ersöz

Keyword(s):

Clostridium Perfringens ◽

Meat Product ◽

Meat Products ◽

Ground Beef ◽

Chicken Meat ◽

Contamination Level ◽

Biochemical Tests ◽

Contamination Levels ◽

Emulsified Meat ◽

Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

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