scholarly journals Kualitas Pengaruh Pemberian Persentase Bawang Putih (Allium Sativum) terhadap Uji Organoleptik Sie Balu Daging Kerbau

2016 ◽  
Vol 1 (1) ◽  
pp. 691-697
Author(s):  
Ardiansyah Ardiansyah ◽  
Amhar AB ◽  
Cut Aida Fitri
Keyword(s):  
Allium Sativum ◽  
Animal Husbandry ◽  
Control Treatment ◽  
Meat Processing ◽  
Buffalo Meat ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design

Abstrak. Suatu penelitian telah dilakukan tentang Pengaruh Pemberian Persentase Bawang Putih (Allium sativum) Terhadap Uji Organoleptik Sie Balu Daging Kerbau. Penelitian ini dilaksanakan di Laboratorium Pengolahan Daging dan Ikan Jurusan Peternakan Fakultas Pertanian Universitas Syiah Kuala yang berlangsung dari  Juni sampai dengan Juli 2016. Adapun tujuan penelitian ini adalah untuk mengamati pengaruh pemberian Persentase Bawang Putih (Allium sativum) Terhadap Uji Organoleptik Sie Balu Daging Kerbau. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan P0 adalah pada pemberian  0 % Bawang Putih (kontrol), perlakuan P1 adalah pada pemberian 10 % Bawang Putih dari berat daging, perlakuan P2 adalah pada pemberian 15 % Bawang Putih dari berat daging dan perlakuan P3 adalah pada pemberian 20 % Bawang Putih. Parameter yang diamati dalam penelitian ini adalah uji organoleptik meliputi warna, aroma, rasa dan keempukan. Panelis yang digunakan adalah sebanyak 25 orang yang terdiri dari 10 orang ibu rumah tangga, 5 orang dosen, dan 10 orang mahasiswa Jurusan Peternakan Fakultas Pertanian Universitas Syiah Kuala. Hasil penelitian menunjukkan bahwa Sie Balu daging Kerbau dengan berbagai pemberian persentase bawang putih tidak berpengaruh nyata (P0.05) terhadap uji warna, aroma, rasa dan keempukan. Percentage of Giving Effect of Garlic (Allium Sativum)on Organoleptic Sie Balu Buffalo MeatAbstract. A study has been conducted on the Effect of Percentage of Garlic (Allium sativum) Organoleptic Test Against Sie Balu Buffalo Meat. This research was conducted at the Laboratory of Meat Processing and Fish Department of Animal Husbandry Faculty of Agriculture, University of Syiah Kuala which lasts from June to July 2016. The purpose of this study was to observe the effect of percentage of Garlic (Allium sativum) Organoleptic Test Against Sie Balu Buffalo Meat. This study uses a completely randomized design (CRD) with 4 treatments and 5 replications. Treatment P0 is the provision of 0% Garlic (control), treatment P1 is the provision of 10% of the weight of the meat Garlic, P2 treatment is the administration of 15% of the weight of the meat Garlic and treatment P3 is the administration of 20% Garlic. The parameters observed in this study is the organoleptic tests include color, aroma, flavor and tenderness. Panelists in use is of 25 people consisting of 10 housewives, five lecturers and 10 students of Department of Animal Husbandry Faculty of Agriculture, University of Syiah Kuala. The results showed that Balu Sie buffalo meat with various percentages administration of garlic not significant (P 0.05) to test the color, aroma, flavor and tenderness

Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) yang Berbeda

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Arif Fadhilah ◽  
Cut Aida Fitri ◽  
Amhar Abubakar
Keyword(s):  
Protein Content ◽  
Allium Sativum ◽  
Fat Content ◽  
Meat Weight ◽  
Buffalo Meat ◽  
Randomized Design ◽  
Quality Testing ◽  
Completely Randomized Design ◽  
Banda Aceh

Penelitian ini dilaksanakan di Laboratorium Ilmu dan Tehnologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala Banda Aceh. Penelitian ini berlangsung selama dua bulan dari Maret sampai April 2016. Tujuan penelitian ini adalah untuk mengamati Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) Yang Berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 5 ulangan. Perlakuan P0 adalah pada pemberian 0 % (kontrol), perlakuan P1 adalah pemberian 10 % bawang putih dari berat daging, perlakuan P2 adalah pemberian 15 % bawang putih dari berat daging, perlakuan P3 adalah pemberian 20 % bawang putih dari berat daging. Parameter yang diamati dalam penelitian ini adalah Kandungan protein dan Kandungan lemak. Hasil penelitian menunjukkan bahwa sie balu daging kerbau yang diberi berbagai persentase bawang putih berpengaruh sangat nyata (P0,01) terhadap kandungan protein dan kandungan lemak.A Quality Testing of Cured Buffalo Meat by Giving a DifferentPercentage of Garlic (Allium sativum)The purpose of this study was to observe the Quality Testing of Cured Buffalo Meat by Giving Different Percentage of Garlic (Allium Sativum). This study used Completely Randomized Design (RAL) with 4 treatment of 5 replications. Treatment P0 was given 0% garlic (control); P1 treatment was given 10% garlic of the meat weight, P2 treatment was given 15% garlic of the meat weight, P3 treatment was given 20% garlic of the meat weight. The parameters observed in this study were the content of protein and fat. The results showed that cured buffalo meat which was given various percentage of garlic had a significant effect (P 0,01) on protein content and fat content.

Analisis Kebusukan Sie Balu Daging Kerbau dengan Pemberian Persentase Bawang Putih (Allium sativum) yang Berbeda

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Aulia Dinamika ◽  
Cut Aida Fitri ◽  
Amhar Abubakar
Keyword(s):  
Positive Result ◽  
Allium Sativum ◽  
Meat Weight ◽  
Buffalo Meat ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Banda Aceh

Penelitian ini dilaksanakan di Laboratorium Ilmu dan Tehnologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala Banda Aceh. Penelitian ini berlangsung selama dua bulan dari Maret sampai April 2016. Tujuan penelitian ini adalah untuk mengamati Analisis Kebusukan Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium Sativum)  Yang Berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 5 ulangan. Perlakuan P0 adalah pada pemberian 0% (kontrol); perlakuan P1 adalah pemberian 10% bawang putih dari berat daging; perlakuan P2 adalah pemberian 15% bawang putih dari berat daging; perlakuan P3 adalah pemberian 20% bawang putih dari berat daging. Parameter yang diamati dalam penelituian ini adalah uji Postma, uji H2S dan uji Eber. Hasil penelitian menunjukkan bahwa uji Postma menunjukkan bahwa sampel sie balue daging kerbau tanpa perlakuan menunjukkan hasil negatif. Pada sampel yang telah diberi persentase bawang putih 10 % ternyata juga tidak terjadi pembusukan, uji H2S juga tidak ada tanda kebusukan, sedangkan pada uji Eber menunjukkan hasil yang positif.The Analysis of Cured Buffalo Meat Rottenness by Giving Different Percentage of Garlic (Allium Sativum)The objective of this study was to observe the Analysis of Cured Buffalo Meat Rottenness by Giving Different Percentage of Garlic (Allium sativum). This study used Completely Randomized Design (CRD) with 4 treatment of 5 replications. Treatment P0 was given 0% garlic (control); P1 treatment was given 10% garlic of the meat weight; P2 treatment was given 15% garlic of the meat weight; P3 treatment was given 20% garlic of meat weight. The parameters observed in this study were Postma test, H2S test, and Eber test. The results indicated that the sample of Postma test of cured buffalo meat without treatment showed negative result. Moreover, the sample that has been given percentage of 10% garlic was not getting rotten as well, and H2S test was also not giving the sign of rottenness, while the Eber test showed the positive result.

scholarly journals UJI ORGANOLEPTIK SOSIS DAGING AYAM DENGAN PENAMBAHAN DAUN KELOR

2019 ◽  
Vol 13 (2) ◽  
pp. 1-7
Author(s):  
Luciana Sari ◽  
Agustina Widyasworo ◽  
Dhenok Wahyu Lestari
Keyword(s):  
Animal Husbandry ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this study was to determine the organoleptic test of chicken sausage with the addition of Moringa leaves. This research was conducted at the Laboratory of Animal Husbandry, Department of Animal Husbandry of Balitar Islamic University, Blitar, in July 2019. The use of Moringa leaf flour concentration in the study was 0%, 2%, 4%, and 6%, using the Completely Randomized Design (CRD) method consisting of 4 treatments 6 repetitions. The results of this study are that there are very significant differences in color, aroma, taste and texture so that it can be concluded that the addition of Moringa leaf flour has a significant effect on the organoleptic test of chicken sausage with the addition of Moringa leaf flour.

scholarly journals Analisi Kualitas dan Uji Organoleptik Abon Sapi Terhadap Penambahan Buah Keluwih (Arctocarpus communis)

2016 ◽  
Vol 7 (1) ◽  
pp. 5-8
Author(s):  
M. Nasir
Keyword(s):  
Research Design ◽  
Animal Husbandry ◽  
Fish Processing ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Department Faculty ◽  
Food Laboratory

ABSTRACT. A study on the effect of addition of kuluwih on quality and organoleptic test of abon sapi conducted at meat and fish processing loboratory and livestock food laboratory of animal husbandry department faculty of agriculture of syiah kuala university, in august 2006. The research design was completely randomized design that consists of 5 treatments with 4 replications. The treatments were; A = 100 % abon sapi; B=abon sapi and 5 % keluwih; C= Abon sapi and 10% keluwih; D = Abon sapi and 15% keluwih; and E= Abon sapi and 20% keluwih. The results showed that there were no significant effect of addition keluwih on abon sapi on quality and organoliptic test. There was also no significant effect of addition keluwih on rot test that the ammoniac yield was relatively low so that the abon sapi was safely consumption.

scholarly journals Evaluation of freshly prepared juice from garlic (Allium sativum L.) as a biopesticide against the maize weevil, Sitophilus zeamais (Motsch.) (Coleoptera: Curculionidae)

2014 ◽  
Vol 54 (2) ◽  
pp. 132-138 ◽  
Author(s):  
Ifeanyi Daniel Nwachukwu ◽  
Elechi Franca Asawalam
Keyword(s):  
Allium Sativum ◽  
Adult Mortality ◽  
Sitophilus Zeamais ◽  
Control Treatment ◽  
Toxicity Tests ◽  
Contact Toxicity ◽  
Maize Weevil ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Sitophilus Zeamais Motsch

Abstract Freshly prepared garlic (Allium sativum L.) juice, containing the antimicrobial allicin, was evaluated as a possible grain pro-tectant against the maize weevil, Sitophilus zeamais (Motsch.). Each experiment was set out in Completely Randomized Design (CRD) with four replications, and there was a control treatment. Adult mortality and weight loss percentage were investigated. There was an observed increase in adult mortality following days of exposure in all treatments. Statistically significant (p < 0.05) reduced grain loss was also observed in all the treatments when compared with the control. The juice samples were freshly prepared from an indigenous Nigerian garlic cultivar (GUN) and a cultivar purchased from a supermarket in Germany (GAG). These garlic juice samples exhibited lethal effects causing at least 90% adult mortality in contact toxicity tests. The amount of allicin in GUN was 1.88 mg/ml according to High Pressure Liquids Chromatography (HPLC) analysis, while the amount of allicin in GAG was 3.50 mg/ml. This study highlights the potential of A. sativum containing allicin for biorational control of maize grains against S. zeamais infestation and damage.

Aktivitas Antifungi Air Perasan Bawang Merah (Allium ascalonicum L.) Terhadap Candida albicans Secara In Vitro

2017 ◽  
Vol 9 (2) ◽  
pp. 71
Author(s):  
Nurhasanah Nurhasanah ◽  
Fauzia Andrini ◽  
Yulis Hamidy
Keyword(s):  
Candida Albicans ◽  
Antifungal Activity ◽  
Allium Sativum ◽  
Fungicidal Activity ◽  
Positive Control ◽  
Negative Control ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Shallot (Allium ascalonicum L.) has been known as traditional medicine. Shallot which has same genus with garlic(Allium sativum L.) contains allicin that is also found in garlic and has been suspected has fungicidal activity toCandida albicans. It is supported by several researches. Therefore, shallot is suspected has antifungal activity too.The aim of this research was to know antifungal activity of shallot’s water extortion againsts Candida albicans invitro. This was a laboratory experimental research which used completely randomized design, with diffusion method.Shallot’s water extortion was devided into three concentrations, there were 50%, 100% and 200%. Ketoconazole 2%was positive control and aquadest was negative control. The result of this research based on analysis of varians(Anova), there was significant difference between several treatments and was confirmed with Duncan New MultipleRange Test (DNMRT) p<0,05, there was significant difference between 100% shallot’s water extortion with othertreatments, but there was no significant difference between 50% shallot’s water extortion with 200% shallot’s. Theconclusion was shallot’s water extortion had antifungal activity againsts Candida albicans with the best concentration100%, but it was lower than ketoconazole 2%.

Effect of Ethephon and Packaging Practices On Ripening of Mango cv. Maldah

2021 ◽  
Vol 19 (1) ◽  
pp. 155-163
Author(s):  
S Sapkota ◽  
D Kc ◽  
H Giri ◽  
M Saud ◽  
M Basnet ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Control Treatment ◽  
Quality Performance ◽  
Plastic Packaging ◽  
Randomized Design ◽  
Acid Ratio ◽  
Ethephon Treatment ◽  
Completely Randomized Design ◽  
And Control ◽  
Juice Content

The present research was conducted on two factor Completely Randomized Design (CRD) with eight treatments and three replications. A set of experiments were carried out to evaluate the effect of postharvest ethephon treatment and packaging on ripening of mango cv. Maldah. The treatments consisted of ripening agent i.e., ethephon and control treatment under different packaging condition i.e., fiber with hole, fiber without hole, plastic with hole and plastic without hole. The result revealed that different packaging condition and ripening agents influenced the ripening behavior of mango. The highest TSS (15.26), sugar-acid ratio (23.66) and juice content (126.05) were recorded with fiber (without hole) and the lowest TSS (12.60), sugar-acid ratio (9.01) and juice content (116.05) with plastic (without hole). The highest TA (1.44) was recorded with plastic (without hole) and the lowest (0.66) with fiber (without hole). Similarly, the highest BT (2.83) was recorded with fiber (with hole) and the lowest (1.66) with plastic (without hole). Firmness, sweetness, TSS and juice content were the highest with the interaction effect of fiber bag (without hole) and ethephon treatment. In conclusion, mango fruits with ethephon treatment packed in fiber bag (without hole) enhances quality and ripening of mango whereas under controlled condition and without hole plastic packaging mangoes had low quality performance in terms of physio-chemical properties. SAARC J. Agric., 19(1): 155-163 (2021)

scholarly journals Effect of biofertilizer obtained by anaerobic digestion of cassava effluent on the development of crambe plants

2017 ◽  
Vol 21 (10) ◽  
pp. 681-685 ◽  
Author(s):  
Andressa C. Neves ◽  
Camila N. Bergamini ◽  
Rafaela de O. Leonardo ◽  
Manoel P. Gonçalves ◽  
Dilcemara C. Zenatti ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Plant Development ◽  
Root Biomass ◽  
Oil Content ◽  
Final Height ◽  
Control Treatment ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Shoot And Root Biomass ◽  
Number Of Branches

ABSTRACT This study aimed to evaluate the effect of applying increasing doses of biofertilizer obtained by the anaerobic digestion of cassava effluent on the development of crambe plants. The experiment was conducted in a protected environment at the Federal University of Paraná (UFPR), Palotina Sector, between April and August 2015. A completely randomized design was used, and five different treatments with the following doses were applied in five replicates: 0, 40, 80, 120, and 160 kg ha-1 of K2O. The following parameters related to plant development were evaluated: final height, stem diameter, number of branches, dry shoot and root biomass, mass of the grains, and oil content. The 160 kg K2O ha-1 dose was found to have the best influence on the plant development, because all the measured parameters reached their highest values at this dose, except for oil content, which attained the highest percentage in the case of the control treatment (0 kg ha-1 of K2O). This study proved that the biofertilizer obtained by anaerobic digestion of cassava effluent can be used as an alternative to regular fertilizers in cultivating crambe.

scholarly journals Methionine plus cystine requirements for the maintenance and efficiency of utilization with tambaqui of different body weights

2020 ◽  
Vol 44 ◽  
Author(s):  
Neliane Galvão Porto ◽  
Felipe Barbosa Ribeiro ◽  
Jefferson Costa de Siqueira ◽  
Marcos Antonio Delmondes Bomfim ◽  
Rafael Silva Marchão ◽  
...  
Keyword(s):  
Amino Acid ◽  
Control Treatment ◽  
Native Fish ◽  
Amino Acid Requirement ◽  
Treatment Groups ◽  
Protein Retention ◽  
Lack Of Information ◽  
Randomized Design ◽  
Body Weights ◽  
Completely Randomized Design

ABSTRACT Methionine is an essential amino acid, and generally, the first limiting one in the diets of tambaqui, the main native fish produced in continental aquaculture in South America. However, there is a lack of information on their amino acid requirement, especially for maintenance and efficiency of utilization. The present study aimed to determine the requirement of [methionine plus cystine] for the maintenance and efficiency of utilization using tambaqui of different body weights. Two experiments were carried out using 250 tambaqui with weights of 100 and 300 g. They were distributed in a completely randomized design with four treatment groups (0.264, 0.396, 0.528, and 0.660% of digestible [Met + Cys]), five replications. The control treatment (CT) was performed with the addition of methionine at the first level (0.264%) until the second level was reached (0.396%). The maintenance requirement was determined by the regression analysis between the consumption of [Met + Cys] and protein retention equal to zero. The efficiency was determined using the value of the slope coefficient of the line obtained by the linear regression. The protein and methionine retention values of tambaqui weighing 100 to 300 g were compared by the parallelism test, and no difference was observed between the parameters of the equations indicating the need for only one equation to describe the responses to body weights. The requirement of digestible [Met + Cys] for the maintenance of tambaqui with weights from 100 to 300 g was 60.47 mg kg-0.7 day-1 and the efficiency of utilization of 42%.

scholarly journals PENGARUH PEMBERIAN RANSUM KOMERSIL DENGAN PENAMBAHAN BAHAN PAKAN LOKAL TERFERMENTASI AMONIUM SULFAT DAN UREA TERHADAP BOBOT HIDUP, BOBOT KARKAS, DAN BOBOT GIBLET ITIK HIBRIDA JANTAN

2020 ◽  
Vol 4 (3) ◽  
pp. 205-210
Author(s):  
Amir Husein ◽  
Rudy Sutrisna ◽  
Dian Septinova
Keyword(s):  
Ammonium Sulphate ◽  
Live Weight ◽  
Animal Husbandry ◽  
University Research ◽  
Carcass Weight ◽  
Research Material ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Male Hybrid ◽  
Level Of Significance

This research aimed to know the influence of giving a commercial ration with addition of local feed fermented with ammonium sulphate and urea and to find out the best ration on live weight, carcass weight, and giblet weight of male hybrid ducks. This research was carried out in July 2018--August 2018 in the cage of ducks, Department of Animal Husbandry, Faculty of Agriculture, Lampung University. Research material used consisted of 40 male hybrid ducks. This study used a Completely Randomized Design (CRD). Data was analysed using analysis of variance at 5% level of significance. The results showed that there was no different effect of treatments on live weight (1,552--1,717 g / duck), carcass weight (805,6--1.016 g / duck), and giblet weight (106.8--118.45 g /duck) of male hybrid ducks. Keywords: Carcass weight, Giblet weight, Live weight, Male hybrid duck.

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