PENGARUH PENGGUNAAN MINYAK IKAN TERSULFIT TERHADAP  NILAI KELEMASAN DAN KUALITAS KULIT  IKAN PARI MONDOL (Himantura gerardi) TERSAMAK       The Effect of Using Different Concentration of Sulfited Fish Oil on The Softness  and Quality of Formalin Tanned Stingray (Himantura gerardi) Leather

ABSTRAK Penyamakan kulit ikan Pari umumnya menggunakan minyak sintetis pada proses peminyakan. Kulit ikan Pari tersamak yang kaku membatasi pembentukan model aksesoris, sehingga perlu adanya alternative penggunaan minyak non sintetis, salah satunya minyak ikan tersulfit. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan minyak ikan tersulfit terhadap nilai kelemasan dan kualitas kulit ikan Pari Mondol tersamak. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi minyak ikan tersulfit yang berbeda, yaitu 14%, 16%, 18%, dan kontrol (15% minyak sintetis). Variabel kualitas produk yang diamati adalah kelemasan, kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, ketahanan bengkuk, kadar air, kadar lemak, dan pH. Hasil penelitian menunjukkan bahwa penggunaan minyak ikan tersulfit pada proses peminyakan kulit ikan Pari Mondol tersamak berpengaruh nyata terhadap nilai kelemasan, kemuluran, kekuatan sobek, dan kadar lemak. Kualitas produkkulit ikan pari tersamak terbaik yaitu produk yang menggunakan minyak ikan tersulfit dengan konsentrasi 16%. Produk tersebut menghasilkan nilai kelemasan yang memenuhi persyaratan ISO dan kualitasnya memenuhi persyaratan mutu Kulit Ikan Pari Tersamak menurut SNI. Kata kunci: Kulit Ikan Pari Mondol Tersamak, Minyak Ikan Tersulfit, Nilai Kelemasan, Kualitas ABSTRACT Tannery of Stingray usually uses synthetic oil in fatliquoring process. Tanned Stingray leather is rigid, as of limiting the modeling accessories formation. so the need for alternative use of non-synthetic oil, sulfited fish oil one. This study aims to determine the effect of sulfited fish oil against softness value and quality of fish Pari Mondol tanned skin. The study was conducted with laboratory experimental method. The experiments are designed with completely randomized design (CRD) by treatment with sulfitted fish oil different concentration, namely 14%, 16%, 18%, and controls (15% synthetic oil). The variable quality of the products observed were softness, tensile strength, elongation, tear strength, thickness, crooked durability, moisture content, fat content, and pH. The results showed that the use of sulfited fish oil in the process of tanned stingray leather significantly affect the value of softness, elongation, tear strength, and fat content. The best quality of tanned stingray tanned leather was tanned stingray leather with sulfited fish oil 16%. The product produced softness value that fulfill the requirements of ISO and the quality requirements tanned stingray leather by SNI.. Keywords: Tanned Stingray Leather, Sulfited Fish Oil, Softness, Quality

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EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

Indigenous Biologi : Jurnal Pendidikan dan Sains Biologi ◽

10.33323/indigenous.v3i3.137 ◽

2021 ◽

Vol 3 (3) ◽

pp. 119-127

Author(s):

Runa Matias Ruku ◽

Alfred G.O Kase ◽

Hartini R.L Solle

Keyword(s):

Fat Content ◽

Ash Content ◽

Test Results ◽

A Value ◽

Randomized Design ◽

Yield Test ◽

Completely Randomized Design ◽

Quantitative Descriptive ◽

Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

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PENGARUH PERBEDAAN BAHAN PENYAMAK TERHADAP KUALITAS KULIT IKAN PARI MONDOL (Himantura gerrardi) TERSAMAK The Effect of Different Tanning Materials towards Leather Quality of Tanned Mondol Stingray (Himantura gerrardi)

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.11.2.140-147 ◽

2016 ◽

Vol 11 (2) ◽

pp. 140

Author(s):

Tika Kusmaryanti ◽

Ratna Ibrahim ◽

Putut Har Riyadi

Keyword(s):

Tensile Strength ◽

Moisture Content ◽

Ph Value ◽

Block Design ◽

Shrinkage Temperature ◽

Quality Requirements ◽

Tear Strength ◽

Randomized Block Design ◽

Significant Difference

ABSTRAK Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999. Kata kunci: Kualitas, kulit Ikan Pari, penyamak ABSTRACT Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

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POTENSI PANKREAS KAMBING SEBAGAI BATING AGENT ALAMI TERHADAP KARAKTERISTIK KULIT IKAN NILA (Oreochromus niloticus) TERSAMAK(Pancreas Potential Of Goat As A Natural Bating Agent On Tilapia (Oroeochromus niloticus) Leather)

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.14.2.123-127 ◽

2019 ◽

Vol 14 (2) ◽

pp. 123

Author(s):

Muhammad Aziz Cahyana ◽

Ulfah Amalia ◽

Slamet Suharto

Keyword(s):

Tensile Strength ◽

Total Nitrogen ◽

Research Method ◽

Proteolytic Enzymes ◽

Oxide Content ◽

Fish Skin ◽

Tear Strength ◽

Chrome Oxide ◽

Randomized Design ◽

Completely Randomized Design

Pankreas kambing mengandung enzim proteolitik yang berpotensi sebagai bating agent dalam proses penyamakan kulit.Tujuan penelitian ini adalah mengetahui pengaruh penggunaan bating agent dari pankreas kambing terhadap karakteristik fisik kulit ikan nila tersamak dan mengetahui konsentrasi terbaik dari penggunaan bating agent pankreas kambing. Materi yang digunakan dalam penelitian ini adalah kulit ikan niladan pankreas kambing segar. Metode penelitian ini bersifat experimental laboratories menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali pengulangan dengan 4 konsentrasi bating agent yaitu (0,5%, 1%, 1,5% dan 2%) kulit ikan tersamak diuji dengankekuatan tarik, kemuluran, kekuatan sobek, kadar krom oksida, dan suhu kerut. Hasil penelitian menghasilkan bahan bating agent berpengaruh terhadap karakteristik kulit ikan tersamak (P<0,05). Konsentrasi bating agent sebesar 2% memberikan hasil yang terbaik sebagai berikut: kekuatan tarik 1300,45 N/cm², kemuluran 87,70%, kekuatan sobek 273,90 N/cm², kadar krom oksida 3,46 %, dan suhu kerut 99,75°C. Kulit ikan nila tersamak hasil penelitian semua perlakuan memenuhi persyaratan SNI 06-4586-1998 kecuali untuk parameter kemuluran tidak memenuhi syarat. Goat pancreas, containing proteolytic enzymes which the potential as a bating agent in the process of tanning the skin. The purpose of this study was to determine the effect of using bating agent from goat pancreas on the physical characteristics of tilapia skin and knowing the best concentration of using the goat pancreatic agent. The material used in this study is the skin of tilapia and fresh goat pancreas. This research method is experimental laboratories using Completely Randomized Design (CRD) with three repetitions with 4 concentrations of bating agent namely (0.5%, 1%, 1.5% and 2%) the skin of tanned fish is tested with tensile strength, elongation, tear strength, chrome oxide content, and wrinkle temperature. The results of the study resulted in bating agent material affecting the characteristics of tanned fish skin (P <0.05). Bating agent concentration of 2% gave the best results as follows: tensile strength 1300.45 N / cm², elongation 87.70%, tear strength 273.90 N / cm², chrome oxide content 3.46%, and wrinkle temperature 99, 75 ° C. The results of this study produced a total nitrogen of 2.65% of the goat pancreas which has great potential to be used as bating material. The skin of tanned tilapia from the results of this study meets the requirements of SNI 06-4586-1998 except for elongation parameters that do not meet the requirements.

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Pemanfaatan Blondo sebagai Starter dalam Pembuatan Yogurt

Buletin Palma ◽

10.21082/bp.v16n1.2015.66-76 ◽

2016 ◽

Vol 16 (1) ◽

pp. 66

Author(s):

JUDITH HENNY MANDEI

Keyword(s):

Lactic Acid ◽

Starter Culture ◽

Font Size ◽

Black Line ◽

Fermentation Time ◽

Quality Requirements ◽

Randomized Design ◽

Completely Randomized Design ◽

Milk Solids

ABSTRAK Blondo yang diperoleh sebagai hasil samping dari VCO mengandung bakteri Lactobacillus sp. sehingga dapat digunakan sebagai kultur starter dalam pembuatan yogurt. Penelitian bertujuan untuk memanfaatkan blondo dan starter lainnya sebagai starter dalam pembuatan yogurt. Penelitian dilaksanakan pada bulan Februari sampai November 2013 di Laboratorium Balai Riset dan Standardisasi Industri Manado dan Laboratorium Mikrobiologi Fakultas Perikanan dan Ilmu Kelautan Unsrat Manado. Penelitian dilakukan dalam beberapa tahap yaitu: fermentasi VCO, pemisahan blondo, isolasi, identifikasi bakteri asam laktat (BAL), pembuatan kultur starter, pembuatan yogurt dan pengujian mutu yogurt. Penelitian menggunakan Rancangan Acak Lengkap, perlakuan adalah jenis starter yaitu; starter langsung dari blondo, isolat (homofermentatif dan heterofermentatif) hasil isolasi blondo, kultur murni (campuran L. bulgaricus dan S. thermophilus), dan kultur campuran kering yang mengandung L. bulgaricus, L. acidophilus dan S. thermophilus, dengan ulangan tiga kali. Parameter yang diuji adalah mutu yogurt (total BAL, abu, protein, lemak, total asam laktat, padatan susu non lemak, penampakan, bau, rasa, konsistensi), dan organoleptik. Hasil penelitian menunjukkan bahwa isolat yang diperoleh dari blondo dengan waktu fermentasi 1 hari tidak teridentifikasi adanya BAL homofermentatif maupun heterofermentatif, dan isolat yang diperoleh dari blondo dengan waktu fermentasi 2 hari teridentifikasi adanya BAL homofermentatif, diduga adalah bakteri L. delbruecki subsp. bulgaricus dan L. casei, sedangkan isolat yang diperoleh dari blondo dengan waktu fermentasi 3 hari teridentifikasi adanya BAL heterofermentatif, diduga L. fermenti. Starter aktif yang dibuat langsung dari blondo dengan konsentrasi 15, 20, dan 25% bisa dimanfaatkan sebagai starter yogurt, menghasilkan yogurt yang memenuhi syarat mutu SNI 2981:2009, dan secara organoleptik disukai panelis.Kata kunci: Kelapa, blondo, starter, yogurt. <span style="color: black; line-height: 115%; letter-spacing: -0.35pt; font-family: 'Arial Bold'; font-size: 14pt; mso-bidi-font-family: 'Arial Bold'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: IN; mso-fareast-language: IN; mso-bidi-language: AR-SA;">Utilization of Blondo as a Starter in Processing of Yoghurt ABSTRACT Blondo is a by product from VCO process contains which Lactobacillus sp. bacteria that can be used as starter culture in the processing of yoghurt. The research aimed to utilize blondo and other starter as a starter of yoghurt processing. The research was conducted from February to November 2013 in the Laboratory of Research and Standardization Industry Manado and Laboratory of Microbiology Faculty of Fisheries and Marine Sciences at Sam Ratulangi University Manado. The study was conducted in several stages, which are: fermentation of VCO, blondo separation, isolation, identification of lactic acid bacteria (LAB), the starter sultures processing, producing and quality test of yoghurt. Research used completely randomized design, treatments based on starter types are; starter directly from blondo, isolates (homo-fermentative and heterofermentative) from blondo, pure culture (a mixture of L. bulgaricus and S. thermophilus), and dry mixed culture containing L. bulgaricus, L. acidophilus and S. thermophilus, three times repetition. The tested parameters were the quality of yoghurt (total LAB, ash, protein, fat, total lactic acid, non-fat milk solids, appearance, odor, flavor, consistency), and organoleptic. The results on isolates obtained from blondo showed that one day fermentation time did not show any homofermentative and heterofermentative lactid acid bacterias. Two days fermentation time showed homofermentative lactid acid bacterias assumed L. delbruecki subsp. bulgaricus and L. casei, while 3 days of fermentation provided heterofermentative Lactic acid bacterias assumed L. fermenti. Actived starter made directly from blondo with concentration 15, 20, and 25% can be used as a of yoghurt starter, producing yoghurt which complied the quality requirements of SNI 2981: 2009, and preferred by panelists.Keywords: Coconut, blondo, starter, yoghurt.

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Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir

Sains Peternakan ◽

10.20961/sainspet.9.2.82-87 ◽

2017 ◽

Vol 9 (2) ◽

pp. 82

Author(s):

Dhiah Putri Utami ◽

Pudjomartatmo Pudjomartatmo ◽

Adi Magna Patriadi Nuhriawangsa

Keyword(s):

Tensile Strength ◽

Shear Force ◽

Cooking Time ◽

Ananas Comosus ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Post Production ◽

Water Holding

The research was purposed to know the levels of pineapple extract addition (Ananas comosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3, with factor of pineapple extract addition (0, 5, 10, 15 %) and cooking time (0, 30, 60 minutes). There were interactions between pineapple extract addition and cooking time on pH, WHC and CL (P<0.01) and tensile strength (P<0.05). The addition of pineapple extract and cooking time improved tenderness, pH, WHC and decreased CL of duck meat. The addition of pineapple extract at 15% and cooking time 60 minutes produced the best quality of duck meat.Key words: pineapple extract, cooking time, meat, post production duck, physical quality

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Pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kadar protein dan lemak daging itik petelur afkir

Jurnal Sains Peternakan ◽

10.21067/jsp.v6i01.2792 ◽

2018 ◽

Vol 6 (01) ◽

pp. 25-32

Author(s):

Aju Tjatur Nugroho Krisnaningsih ◽

Dyah Lestari Yulianti

Keyword(s):

Protein Content ◽

Fat Content ◽

Fruit Extracts ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Post Production

Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kualitas daging itik petelur afkir. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan konsentrasi kombinasi ekstrak nanas (N) dan papaya (P) sebagai perlakuan. Adapun perlakuan penelitiannya yaitu P0 (0%N, 0%P); (P1 25%N, 75%P); P2 (50%N, 50%P), and P3 (75%N, 25%P). Setiap perlakuan diulang 3 kali. Variabel dalam penelitian adalah kadar protein dan kadar lemak daging itik pedaging. Hasil penelitian menunjukkan perbedaan yang signifikan untuk konsentrasi kombinasi ekstrak buah nanas dan Abstract The purpose of this study was to determine the effect of a combination of pineapple and papaya fruit extracts at different concentrations on the quality of the meat of post-production laying ducks. The method used was a Completely Randomized Design (CRD) with a combination of pineapple extract (N) and papaya (P) as a treatment. The research treatment is P0 (0% N, 0% P); (P1 25% N, 75% P); P2 (50% N, 50% P), and P3 (75% N, 25% P). Each treatment was repeated 3 times. The variables in the study were protein content and fat content of broiler duck meat. The results showed a significant difference for the concentration of the combination of pineapple and papaya fruit extracts on protein content (P <0.01) with an average P0 (21.98%), P1 (17.40%), P2 (17.37%), P3 ( 17.62%) and fat content (P <0.01) with an average P0 (2.15%), P1 (3.75%), P2 (3.41%), P3 (3.54%). Based on the results it can be concluded that the best experiment is at 75% N 25% P.

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Optimasi Produksi Virgin Coconut Oil dengan Metode Direct Micro Expelling [Production Optimization of Virgin Coconut Oil by Direct Micro Expelling Method]

Buletin Palma ◽

10.21082/bp.v20n2.2019.91-99 ◽

2019 ◽

Vol 20 (2) ◽

pp. 91

Author(s):

Adhitya Yudha Pradhana ◽

Ismail Maskromo ◽

Nugroho Utomo ◽

Engelbert Manaroinsong ◽

Steivie Karouw ◽

...

Keyword(s):

Water Content ◽

Coconut Oil ◽

Production Optimization ◽

Processing Unit ◽

Virgin Coconut Oil ◽

Quality Requirements ◽

A Value ◽

Randomized Design ◽

Completely Randomized Design

Virgin Coconut Oil (VCO) production with dry extraction oils such as copra is time consuming and resulting in quality. The purpose of this study was to optimize the production of VCO using the Direct Micro Expelling-Flat Bed Dried (DME-FBD) method. This research was carried out at the Indonesian Palm Crops Research Institute (IPCRI) on January - March 2019 in the coconut processing unit of the postharvest laboratory using two coconut varieties, namely Mapanget Tall (MTT) and Salak Green Dwarf (SGD), each with 10, 11, and 12 months harvest period. The experimental design used a Completely Randomized Design (CRD) with 3 repetition. The results showed that the yield of VCO oil from coconut 11 months old of MTT was 18.39% (16 nuts/L VCO) with optimum DME-FBD temperature of approximately 40-88°C on plate and 36–72°C on grated coconut meat. VCO obtained from MTT coconut has a quality of 0.07% water content, free fatty acid 0,0017%, fresh aroma coconut, non-rancid with a value of 4.50, a distinctive of coconut oil taste of 4.10, and clear color of 4.30 accordingly with SNI 7381: 2008 and export quality requirements of APCC. Almost the same quality was obtained from SGD coconut with 11 months of harvest with a water content of 0.06%, free fatty acids 0.0018%, a fresh aroma of coconut with a value of 4.30, a distinctive of coconut oil taste of 4.00, and clear color 4.10.ABSTRAKProduksi Virgin Coconut Oil (VCO) dengan ekstraksi kering seperti kopra membutuhkan waktu lama dan metode yang digunakan kurang optimal. Tujuan penelitian adalah untuk melakukan optimasi produksi VCO dengan menggunakan metode Direct Micro Expelling-Flat Bed Dried (DME-FBD). Penelitian dilakukan pada bulan Januari-Maret 2019 di unit pengolahan kelapa laboratorium pascapanen, Balai Penelitian Tanaman Palma menggunakan dua varietas kelapa, yaitu kelapa Dalam Mapanget (DMT) dan kelapa Genjah Salak (GSK), masing-masing dengan umur panen 10, 11, dan 12 bulan. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Hasil penelitian menunjukkan rendemen minyak VCO tertinggi dari kelapa DMT umur 11 bulan, sebesar 18,39% (16 butir/L VCO) dengan suhu optimum sekitar 40-88°C di pelat dan 35-72°C pada kelapa parut, sedangkan rendemen VCO kelapa GSK umur 11 bulan sebesar 16,38%, tetapi dengan jumlah buah 26 butir untuk mendapatkan 1 liter VCO, dengan suhu optimum sekitar 42-94°C di pelat dan 36-72°C pada kelapa parut. VCO yang diperoleh dari kelapa DMT mempunyai kualitas kadar air 0,07%, asam lemak bebas 0,0017%, aroma khas kelapa segar, tidak tengik dengan nilai 4,50, rasa normal, khas minyak kelapa 4,10, dan warna jernih 4,30 yang sesuai dengan SNI 7381:2008 dan syarat mutu ekspor APCC. Kualitas yang hampir sama diperoleh dari kelapa GSK dengan umur panen 11 bulan dihasilkan kadar air 0,06%, asam lemak bebas 0,0018%, aroma segar khas kelapa, tidak tengik dengan nilai 4,30, rasa khas minyak kelapa 4,00, dan warna jernih 4,10.

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Kualitas Karkas Ayam Kampung yang Diberi Ransum Mengandung Omega-3 Minyak Ikan

Sains Peternakan ◽

10.20961/sainspet.v13i1.4546 ◽

2017 ◽

Vol 13 (1) ◽

pp. 52

Author(s):

Jein Rinny Leke ◽

Vony Rawung ◽

Jacqulein Laihad ◽

Jet S. Mandey ◽

Linda Tangkau

Keyword(s):

Fish Oil ◽

Omega 3 ◽

Free Range ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test

The purpose of this study to determine the quality of chicken carcasses were given rations containing omega-3 fish oil. This study uses a Completely Randomized Design (CRD) with 5 treatments and 5 replications, each replication 4 free-range chickens. If treatment showed significance, then continued with Duncan's Multiple Range Test. The treatment consisted of fish oil that is R0 = 0% (basal feed), R1 = (basal feed 98,5%+1,5% MI), R2 = (basal feed 98%+2% MI), R3 = (basal feed 97,5%+2,5% MI), R4 = (basal feed 97%+3% MI). The variables measured were the weight of the chest (g), the weight of the thigh (g), the weight back (g) and wing weight (g). The results showed that the use of fish oil in the diet provides highly significant effect (P<0,01) in the weight of the chest and thigh weights, but the effect is not significant (P>0,05) to the weights and the weight of the wing backs. The conclusion that the quality of carcass weights comprised chest, thigh weight, the weight of the back and the weight of chicken wings increased the ration of fish oil to the level of 3%. Keywords: carcass, chicken, fish oil.

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PEMANFAATAN EKSTRAK HERBAL TERHADAP PRODUKTIVITAS DAN MUTU AYAM PEDAGING SEBAGAI UPAYA KETAHANAN PANGAN DI KALIMANTAN TIMUR BERBASIS PETERNAKAN RAMAH LINGKUNGAN

Jurnal Ilmiah Manuntung ◽

10.51352/jim.v2i1.52 ◽

2017 ◽

Vol 2 (1) ◽

pp. 93

Author(s):

Supomo Supomo ◽

Eka Siswanto ◽

Ine Ventyrina

Keyword(s):

Crude Protein ◽

Ethanol Extract ◽

Quality Parameters ◽

Fat Content ◽

Lipid Levels ◽

Crude Lipid ◽

Randomized Design ◽

Completely Randomized Design ◽

Is Strain

Quality broilers become a serious problem for farmers. Many studies done to solve these problems, one of them by making use of natural materials. Some plants are known to have the ability to improve the quality of broilers as bitter, ginger and onions tiwai. This study aimed to determine the effect of ethanol extract of the herb on the quality of broilers. Subjects used is Strain Cobb broiler DOC. A total of 60 chickens were kept in a cage stage measuring 1.5 x 1.5 m for 30 days. Subjects were divided into five treatment where each treatment consisted of four tails. The experiment was conducted with three replications using a completely randomized design. Such treatment includes control (P0), the ethanol extract of sambiloto 0.02 % (P1), the ethanol extract of umbi bawang dayak 0.05 % (P2), the ethanol extract of temulawak 0,075 (P3), Product Imugas (P4). Quality parameters include coarse fat content and crude protein. The data obtained were statistically analyzed using analysis of variance (ANOVA). The results showed that the treatment of all types of ethanol extract of the herb can improve the quality of broilers compared to control (sig < 0.05), the type of treatment is best to P4. Quality parameters which include : crude protein and crude lipid. Levels of the protein, which is the highest in treatment P4 by 23.87% . Fat content, which is the lowest in treatment P4 of 10.50%

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Karakteristik Yoghurt Kacang Hijau dengan Penambahan Ekstrak Daun Kelor (Moringa oliefera)

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v4i2.1334 ◽

2018 ◽

Vol 4 (2) ◽

Author(s):

Intan Kusumaningrum ◽

Sri Rejeki Retna Pertiwi ◽

Deti Nirmala

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sensory Quality ◽

Ph Value ◽

Fat Content ◽

Treatment Level ◽

Acid Ph ◽

Randomized Design ◽

Completely Randomized Design

ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves. This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and 10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.

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