Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal

Abstract This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.

Download Full-text

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2021.016.02.4 ◽

2021 ◽

Vol 16 (2) ◽

pp. 105-116

Author(s):

Peni Patriani ◽

Harapin Hafid

Keyword(s):

Ph Value ◽

Chicken Meat ◽

Cooking Loss ◽

Water Holding Capacity ◽

Drip Loss ◽

Physical Quality ◽

Fresh Fish ◽

Randomized Design ◽

Water Holding

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

Download Full-text

Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

Sains Peternakan ◽

10.20961/sainspet.v8i1.4744 ◽

2010 ◽

Vol 8 (1) ◽

pp. 26

Author(s):

E P Samodra ◽

H Cahyono

Keyword(s):

Ascorbic Acid ◽

Beef Cattle ◽

Storage Time ◽

Cooking Loss ◽

Water Holding Capacity ◽

Storage Duration ◽

Physical Quality ◽

And Storage ◽

Water Holding

The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p<0,05).Key words: Pernakan Ongole meat, ascorbat acid, storage time

Download Full-text

PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

Buletin Peternakan ◽

10.21059/buletinpeternak.v35i1.590 ◽

2012 ◽

Vol 35 (1) ◽

pp. 50 ◽

Cited By ~ 3

Author(s):

Rizky Arizona ◽

Edi Suryanto ◽

Yuny Erwanto

Keyword(s):

Room Temperature ◽

Storage Time ◽

Ph Value ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Liquid Smoke ◽

Randomized Design ◽

Water Holding

The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p<0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days significantly (p<0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p<0.05) by liquid smoke. There was no interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat. (Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)

Download Full-text

PENGARUH KOMBINASI SARIPATI BUAH NANAS DAN PEPAYA TERHADAP KUALITAS FISIK DAGING ITIK PETELUR AFKIR

Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) ◽

10.23960/jrip.2021.5.1.30-36 ◽

2021 ◽

Vol 5 (1) ◽

pp. 30-36

Author(s):

Anisa Ramadhani ◽

Rr. Riyanti ◽

Veronica Wanniatie ◽

Dian Septinova

Keyword(s):

Analysis Of Variance ◽

Ph Value ◽

Water Holding Capacity ◽

Variance Analysis ◽

Physical Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Post Production ◽

Water Holding

This research aimed to determine the effect of combination of pineapple and papaya fruit quintessence on pH, water holding capacity, and tenderness of meat of post production of laying duck. This research was conducted in December 2019 to January 2020 at Production and Reproduction of Livestock Laboratory, and Instrument Laboratory, Faculty of Agriculture University of Lampung. The materials of this research used were 20 pieces thigh meat of post production of laying duck. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment were without marination of combination of pineapple and papaya fruit (P0), marination with 25% pineapple + 75% papaya (P1), marination with 50% pineapple + 50% papaya (P2), and marination with 75% pineapple + 25% papaya (P3). The variables observed were pH value, water holding capacity (WHC), and tenderness of laying duck meat. The data obtained were then analyzed by using variance analysis at 5% level, the result of which had significant effect were continued tested using the Least Significance Different (BNT). The results of the analysis of variance showed that the addition of laying duck meat with a combination of pineapple and papaya fruit quintessence did not effect (P>0,05) on physical quality of meat of post production of laying duck. Keywords: Laying duck meat, Papaya, Pineapple, Physical quality

Download Full-text

PHYSICAL QUALITY OF BEEF WHICH IS AGING TRADITIONALLY

Majalah Ilmiah Peternakan ◽

10.24843/mip.2021.v24.i02.p04 ◽

2021 ◽

Vol 24 (2) ◽

pp. 72

Author(s):

POETY M. K. ◽

N. L. P. SRIYANI ◽

A. A. OKA

Keyword(s):

Ph Value ◽

Water Holding Capacity ◽

Optimal Time ◽

Fresh Meat ◽

Physical Quality ◽

Research Material ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

This research aims to determine the effect of traditional aging meat on the physical quality of beef and the opti- mal time of traditional withering to obtain good quality beef. The research material used was beef on the LD muscle (Longisimus dorsi). The design used was completely randomized design (CRD) with 4 treatments and 4 replicati- ons, namely P0 = fresh meat without aging, P1 aging beef for 6 hours, P2 aging beef for 8 hours and P3 aging beef for 10 hours at room temperature 28-29oC. The variables observed in this study were pH, color, water holding capacity, cooking losses, and weep lose. The results showed that statistically traditional aging beef was significantly different (P<0.05) on the pH value, color and weep lose but not significantly different (P>0.05) on the value of water holding capacity and cooking loss. It can be concluded that the length time of aging beef could affect beef physical quality and the optimal time to produce the best quality physic of the beef is 6 hours.

Download Full-text

KUALITAS FISIK DAGING BROILER DI PASAR MODERN KOTA BANDAR LAMPUNG

Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) ◽

10.23960/jrip.2021.5.2.83-87 ◽

2021 ◽

Vol 5 (2) ◽

pp. 83-87

Author(s):

Akhmad Rangga ◽

Khaira Nova ◽

RR Riyanti

Keyword(s):

Ph Value ◽

Water Holding Capacity ◽

Broiler Meat ◽

Physical Quality ◽

Modern City ◽

Research Material ◽

Meat Samples ◽

The City ◽

Water Holding

This study aimed to determine the physical quality of broiler meat including pH value, water holding capacity, and cooking losses in the modern market of Bandar Lampung City. This research was conducted on Januari-March 2020. The research material was breast fillet meat. Samples came from six modern markets in the city of Bandar Lampung (Mall Boemi Kedaton, Transmart, Central Plaza, Chandra Teluk, Chandra Karang, and Mall Kartini). The variables observed in this study were the degree of acidity (pH), water holding capacity (DIA), and cooking losses. The results of this study indicated that the degree of acidity (pH) in the modern market of Bandar Lampung City ranged from 6,109-6,386. The DIA value in the modern city market Bandar Lampung ranges from 61,157-68,021%, the value of cooking losses in the modern market of Bandar Lampung City ranges from 30,032-39,494%. The results of this study indicate that the pH, DIA, and cooking losses have met the standards for consumption in the six modern markets in the city of Bandar Lampung. Keywords: Broiler, Modern market, Degree of acidity (pH), Water holding capacity (DIA), Cooking losses.

Download Full-text

Kualitas Fisik Daging Kambing Kacang Jantan Muda yang Diberi Rumput Lapang dan Tiga Level Konsentrat

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i1.5491 ◽

2019 ◽

Vol 6 (1) ◽

pp. 57

Author(s):

Marselinus Hambakodu ◽

Luh Sri Enawati

Keyword(s):

Young Male ◽

Biceps Femoris ◽

Cooking Loss ◽

Water Holding Capacity ◽

Longissimus Dorsi ◽

Native Grass ◽

Physical Quality ◽

Ad Libitum ◽

Water Holding

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh pemberian level konsentrat sebagai pakan suplemen terhadap kualitas fisik daging kambing yang meliputi susut masak, daya ikat air, keempukan dan pH. Penelitian ini menggunakan daging bagian otot Longisimus dorsi dan Bisef femoris dari 12 ekor kambing Kacang jantan muda berumur 6-8 bulan dengan berat badan awal 11,82 ± 1,29 kg (koefisien variasi 10,92%). Metode penelitian yang digunakan adalah rancangan acak lengkap 3 perlakuan dan 4 ulangan yaitu R1 = rumput lapangan ad libitum + konsentrat 0,5% BB, R2 = rumput lapangan ad libitum + konsentrat 0,75% BB , R3 = rumput lapangan ad libitum + konsentrat 1% BB. Hasil analisis statistik menunjukkan bahwa perlakuan berpengaruh tidak nyata (p>0,05) terhadap susut masak, daya ikat air, keempukan dan pH. Pemberian konsentrat sebagai suplemen dengan level 0,5%; 0,75% dan 1% menghasilkan kualitas fisik daging (susut masak, daya ikat air, keempukan dan pH) yang relatif sama pada otot Longissimus dorsi dan Biceps femoris dari kambing Kacang jantan muda.Kata kunci: Kambing kacang jantan, konsentrat, sifat fisik daging.ABSTRACTThis study aims to determine the effect of level concentrate as a feed supplement on the physical quality of meat of Kacang male goat including cooking loss, water holding capacity, tenderness and pH. This research used meats the muscle section of Longissimus dorsi and Bicep femoris from 12 heads of young male Kacang goat aged 6-8 months with the initial body weight 11,89 ± 1,29 kg (variation coefficient 10,92%). The research method used completely randomized design with three treatments and four replicates, i.e.: R1 = native grass ad libitum + concentrates 0,5% BW, R2 = native grass ad libitum + concentrates 0,75% BW, R3 = native grass ad libitum + concentrates 1% BW. Statistical analysis showed that the treatment effect insignificant (p> 0.05) against cooking loss, water holding capacity, tenderness and pH. Giving of concentrate as a supplement to the level of 0,5%; 0,75% and 1% resulted in the physical quality of the meat (cooking loss, water holding capacity, tenderness and pH) were relatively similar to the muscle Longissimus dorsi and Biceps femoris of young male Kacang goats.Keywords: Male Kacang goat, concentrate, the physical quality of meat.

Download Full-text

KUALITAS FISIK DAGING BROILER DI PASAR TRADISIONAL KOTA BANDAR LAMPUNG

Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) ◽

10.23960/jrip.2021.5.1.50-56 ◽

2021 ◽

Vol 5 (1) ◽

pp. 50-56

Author(s):

Aji Ardiansyah ◽

Rr. Riyanti ◽

Dian Septinova ◽

Khaira Nova

Keyword(s):

Ph Value ◽

Cooking Loss ◽

Water Holding Capacity ◽

Survey Method ◽

Broiler Meat ◽

Traditional Markets ◽

Traditional Market ◽

The City ◽

Water Holding

Broiler meat is one of the most common sources of animal protein consumed by Indonesians. This study aimed to determine the physical quality of broiler meat including pH value, water holding capacity, and cooking losses of broiler meat in the traditional market of Bandar Lampung city. This research was conducted in December 2019--January 2020. This research used a survey method using 79 samples of breast broiler meat. The sample was from 13 traditional markets in the city of Bandar Lampung (Rajabasa market, Untung market, SMEP market, Koga market, Way Kandis market, Way Halim market, Tugu market, Tamin market, Kangkung market, Cimeng market, Lempasing market, Gudang Lelang market, and Panjang market). The variables observed in this study included degree of Power of Hydrogen (pH), water holding capacity (WHC), and cooking losses. The results of this study indicated that the highest pH value (6.04) was from the Lempasing market, the lowest pH value (6.138) was from Gudang Lelang market, the highest WHC value was from the Lempasing market which was 58.13%, the lowest WHC value was from Way Kandis market which was 52.76%, the highest cooking loss value was obtained from the SMEP market which was 31.48%, and the lowest cooking loss value was obtained from the Rajabasa market which was 27.29%. It can be concluded that the pH value and cooking loss were still normal with an average range of 6.138-- 6.304 and 27.29--31.48%, respectively, while the average range of water holding capacity was in high category (52.76--58.13). Keywords: Broiler, Cooking loss, pH, Traditional market, Water holding capacity

Download Full-text

Pengaruh Air Kelapa Terhadap Kualitas Fisik Daging Sapi

Jurnal Peternakan Sriwijaya ◽

10.33230/jps.7.2.2018.7471 ◽

2019 ◽

Vol 7 (2) ◽

Author(s):

D Wahyuni ◽

F Yosi ◽

G Muslim

Keyword(s):

Ph Value ◽

Water Holding Capacity ◽

Coconut Water ◽

Physical Quality ◽

Randomized Design ◽

Value Range ◽

Completely Randomized Design ◽

Water Holding

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh air kelapa sebagai bahan rendaman daging terhadap kualitas fisiknya. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Perlakuan terdiri dari kontrol (P0), perendaman daging sapi kedalam air kelapa selama 30 menit (P1), perendaman selama 60 menit (P2), dan perendaman selama 90 menit (P3). Peubah yang diamati dalam penelitian ini adalah pH, daya ikat air dan keempukan daging sapi. Hasil penelitian menunjukan bahwa pH, daya ikat air dan keempukan daging sapi yang diberi perlakuan rendaman air kelapa tidak berbeda nyata dengan kontrol. Nilai pH daging berada di kisaran 5,74-5,86, daya ikat air 33,62-46,21% dan keempukan 6,90-9,39 N. Kesimpulannya adalah penggunaan air kelapa sebagai bahan rendaman daging sapi belum mampu mempengaruhi pH, daya ikat dan keempukan. Kata kunci: Air Kelapa, Daging Sapi, Kualitas Fisik The aim of this research was to find out the effect of coconut water to physical quality of beef. The research designed by Completely Randomized Design (CRD) which consisted 4 treatments. The treatments consisted were control (P0), soaked beef in coconut water for 30 minutes (P1), soaked for 60 minutes (P2) and soaked for 90 minutes (P3). The parameter observed in this research were pH, water holding capacity and tenderness. The result of this research showed that pH, water holding capacity and tenderness of soaked beef had not significantly different than control. Beef pH value range were 5.74-5.86, water holding capacity 33.62-46.21% and tenderness 6.90-9.39 N. The conclusion was the usage of coconut water as beef soaking material didn’t affect pH, water holding capacity and tenderness. Keyword: Coconut Water, Beef, Physical Quality.

Download Full-text