scholarly journals Carcass Quality and Tetracycline Residues in Broiler Chicken Meat in Banyuwangi Traditional Market

2021 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Safira Fauziyyah Subagyo ◽  
Nenny Harijani ◽  
Prima Ayu Wibawati ◽  
Mustofa Helmi Effendi ◽  
Sri Chusniati ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Descriptive Analysis ◽  
Carcass Quality ◽  
Broiler Meat ◽  
Tetracycline Antibiotic ◽  
Broken Bones ◽  
Negative Results ◽  
Traditional Market ◽  
Tetracycline Residues

This study aimed to examine the quality of broiler carcasses in the Banyuwangi traditional market with carcass quality examination based on SNI number 3924-2009 and tetracycline antibiotic residues test based on SNI number 7424:2008. A total of ten broiler chicken sellers as representative of almost all broiler chicken sellers in the Banyuwangi market, with each seller was taken for one carcass in this research. Carcass quality examination used a standart carcasses weight 1,0-1,3 kg. Carcass quality examination was carried out with descriptive analysis with reference to the physical characteristics of SNI (Standarisasi Nasional Indonesia). The bioassay method is used to test for tetracycline antibiotic residue. The result of the carcass quality examination showed that from the whole sample consisting of conformation, disjointed or broken bones and missing parts, discolorations, and cleanliness of broiler carcasses are good enough. The percentage quality of broiler carcasses quality I is 60%, quality II is 30% and quality III is 10%. The examination of antibiotic tetracycline residues in broiler meat showed negative results indicating that no feeds containing additional antibiotics made carcasses in the traditional Banyuwangi market safe for consumption.

scholarly journals A Hedonic Pricing Model of Rice in Traditional Markets

2021 ◽  
Vol 748 (1) ◽  
pp. 012022
Author(s):  
A Sulistyo ◽  
A Mubarak ◽  
Hendris
Keyword(s):  
Descriptive Analysis ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
Hedonic Pricing ◽  
Hedonic Price ◽  
Hedonic Pricing Model ◽  
Traditional Markets ◽  
Foreign Objects ◽  
Traditional Market

Abstract Every consumer would expect rice at an affordable price with a very good quality. This study aims to determine the quality of rice and estimate the hedonic price model of rice in the traditional market of Tarakan City. This research was conducted at the traditional market in Tarakan City, North Kalimantan. Analysis of the data was is descriptive analysis and multiple linear regression analysis. The results showed that the quality of rice found in the traditional market in Tarakan City was medium grain. The characteristics of rice that affected rice prices were chalk grains, head grains and yellow grains. While foreign objects, small grains, red grains and broken grains had no effect on the price of rice.

Sifat Organoleptik Daging Ayam Broiler yang Diberikan Pakan Terfermentasi Neurospora crassa

2019 ◽  
Vol 6 (2) ◽  
pp. 154
Author(s):  
Yusrizal Akmal ◽  
Suryani Suryani ◽  
Yulidar Yulidar
Keyword(s):  
Neurospora Crassa ◽  
Broiler Chicken ◽  
Preference Test ◽  
Industrial Wastes ◽  
Organoleptic Properties ◽  
Broiler Meat ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Fermented Feed

ABSTRAK Ampas sagu dan tahu merupakan limbah industri yang dapat dimanfaatkan sebagai pakan ternak. Penelitian ini bertujuan mengkaji sifat organoleptik daging ayam broiler yang diberi pakan fermentasi dari ampas sagu dan ampas tahu dengan Neurospora crassa sehingga dapat meningkatkan kualitas daging ayam. Penelitian dilakukan di peternakan ayam broiler milik masyarakat yang berada di Desa Keude Dua Kecamatan Juli Kabupaten Bireuen selama 4 Minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dengan 4 ulangan. Tahapan pelaksanaan penelitian yaitu persiapan fermentasi ampas sagu dan ampas tahu dan persiapan kandang selajutnya pemeliharaan ayam broiler dengan pemberian pakan terfermentasi. Uji kesukaan pada daging ayam yang diolah secara dipanggang menggunakan uji organoleptik yang melibatkan 25 orang panelis yang tidak terlatih. Parameter yang dianalisis warna, aroma, rasa, dan tekstur. Perhitungan statistika dilakukan dengan sidik ragam satu arah dan dilanjutkan dengan uji Duncan. Hasil penelitian ini menunjukkan bahwa pemberian pakan yang terfermentasi Neurospora crassa sampai pada tingkat 20% berpengaruh signifikan terhadap warna, aroma, rasa maupun tekstur daging broiler, artinya pemberian pakan fermentasi Neurospora crassa dari ampas sagu dan ampas tahu dengan sampai tingkat 20 persen dalam pakan ayam broiler dapat meningkatkan kualitas daging broiler baik warna, aroma, rasa dan tekstur daging.Kata kunci: ampas sagu, ampas tahu, Neurospora crassa, organoleptikABSTRACTSago pulp and tofu are industrial wastes that can be used as animal feeds. The study aims the organoleptic properties of broiler chicken fed fermented feed from sago pulp and tofu with Neurospora crassa so as improve the quality of meat. This research was conducted on broiler farms belonging to community in Juli Keude Dua Village, Juli, Bireuen District for 4 weeks. The design used was a complete randomized design with 4 treatments with 4 replications. The stages of the research are the preparation fermented sago pulp and tofu, cage, as well broiler maintenance chickens with fermented feed. The preference test for roasted chicken is processed using an organoleptic test involving 25 untrained panelists. Parameters analyzed for color, aroma, taste, and texture. Statistical calculations are performed with one-way variance and continued Duncan test. The results of this study indicate that Neurospora crassa fermented feeding to level 20% has a significant effect on the color, aroma, taste and texture, meaning that the provision of Neurospora crassa fermented feed from sago pulp and tofu up to level 20 percent in broiler chicken feed so as improve the quality of broiler meat both in color, aroma, taste, and texture of meat.Keyword: Neurospora crassa, organoleptic, sago pulp, tofu pulp

scholarly journals ANALISIS RESIDU ANTIBIOTIK TETRASIKLIN PADA DAGING AYAM BROIlER DAN DAGING SAPI

2019 ◽  
Vol 3 (2) ◽  
pp. 33
Author(s):  
Ary Andini
Keyword(s):  
Spectrophotometric Method ◽  
Broiler Chicken ◽  
Average Concentration ◽  
Chicken Meat ◽  
The Body ◽  
Tetracycline Antibiotics ◽  
Negative Results ◽  
Treatment And Prevention ◽  
Long Time ◽  
Tetracycline Residues

Tetracycline are antibiotics with broad-spectrum that used routinely in veterinary medicine for animal treatment and prevention from infectious diseases. But, consuming antibiotics for long time and exceeding standards can lead to accumulation of antibiotic residues in the body. Based on SNI 01-6366-2000, the maximum residual limit (BMR) of tetracycline antibiotic is 0.1 mg/kg in meat.The purpose of this study was to determine the concentration of tetracycline residues in broiler chicken meat and beef that obtained in East Surabaya namely Manyar market, Sinar Baru market, Ampengan Batu market, Tenggilis Mejoyo market, Krempyeng market, Soponyono market, and Gunung Anyar market. This study used Thin Layer Chromatography (TLC) as qualitative test and Spectrophotometric method as a quantitative test to determine the residual levels of tetracycline antibiotics. This study was conducted on March 15 onto May 2 2019. Based on the study, about 32 broiler chicken and 13 beef samples detected by the TLC method showed that had negative results, there was no containing tetracycline residues in samples. Awhile the results of the spectrophotometric method showed that as many as 31 samples of broiler chicken and 13 beef samples showed that had positive results containing residues of tetracycline antibiotics that exceed of the standard. Based on the results obtained that average concentration of tetracycline in samples of broiler chicken meat about 1,7 mg/kg and 0,8 mg/kg in beef samples. Descriptively,tetracycline residues in broiler chicken meat were higher than beef.

scholarly journals Effects of Moringa based Feed Additives on the Growth Performance and Carcass Quality of Broiler Chicken

2015 ◽  
Vol 24 (1) ◽  
pp. 12 ◽  
Author(s):  
L S David ◽  
J K Vidanarachchi ◽  
K Samarasinghe ◽  
H W Cyril ◽  
C M B Dematawewa
Keyword(s):  
Growth Performance ◽  
Broiler Chicken ◽  
Feed Additives ◽  
Carcass Quality

scholarly journals Evaluasi Karakteristik Fisik, Komposisi Kimia dan Kualitas Mikrobia Karkas Broiler Beku yang Beredar di Pasar Tradisional Kabupaten Halmahera Utara, Maluku Utara (Evaluation of Physical Characteristics, Chemical Composition and Microbial Quality of Frozen

2012 ◽  
Vol 34 (3) ◽  
pp. 178
Author(s):  
Dellen Naomi Matulessy ◽  
Edi Suryanto ◽  
Rusman (Rusman)
Keyword(s):  
Chemical Composition ◽  
Physical Characteristics ◽  
Plate Count ◽  
Microbial Quality ◽  
Broiler Meat ◽  
Traditional Markets ◽  
Total Plate Count ◽  
Traditional Market ◽  
Water Holding

<p>The experiment was conducted to evaluate the quality of frozen broiler carcass sold in traditional markets of North Halmahera. Samples were taken from three traditional markets that selling frozen broilers and five sellers for each market were chosen. Three carcasses were taken from each trader replications. Macroscopic observation was done by seven panelists to asses 14 carcasses from each seller. Parameters observed were macroscopic characteristis of carcasses i.e. conformation, fleshing, fat cover, wholeness, discoloration, defeathering, color, and aroma of carcass. Physical characteristis determined were pH, cooking loss, water-holding capacity, and tenderness. Chemical composition included water, fat, and protein contents, and microbial quality consisted of total microbial, Coliform and Escherichia coli bacteria. Macroscopic characteristic data were assessed using descriptive analysis based on National Standard, whereas physical quality, chemical and microbial quality data were analyzed using analysis of variance<br />completely randomized design. The differences between means, were tested using Duncan’s new Multiple Range Test. The results showed that the average macroscopic properties of conformation, fleshing, fat covering, wholeness,<br />discoloration, defeathering and the colour of frozen broiler carcasses with score I, were 40.41, 38.16, 50.41, 49.80, 49.59, and 50.82% respectively. Quality factor of the aroma/odor of a carcass with score II was 63.47%. The data of<br />physical quality of broiler meat were as follow: pH 6.16, cooking loss 21.72%, water-holding capacity 23.01%, and tenderness 2.81 kg/cm2. The chemical composition of broiler meat were moisture 71.93%, lipid 2.50% and protein<br />20.11%. Data of microbial quality of broiler carcass were total plate count 7.1x105 cfu/g, and E.coli 0.8x101 cfu/g, there was not any significant differences between the seller, however there was significant differences among the seller<br />on the number of coliform (P&lt;0.05). The conclusions of the experiment were that broiler carcasses sold in the traditional market in North Halmahera in respect of their physical characteristics and their chemical composition have not altered, whereas the microbial quality such as total plate count and E.coli number was still below threshold. Furthermore, coliform population was also below the maximum number allowed.</p><p><br />(Key words: Traditional market, Broilers frozen, Physical characteristics, Chemical composition, Microbial quality)<br /><br /></p>

Effect of brining on egg quality, post hatch performances and carcass quality of broiler chicken

2011 ◽  
Vol 67 (1) ◽  
pp. 95-104
Author(s):  
A.K. Sachdev ◽  
S. Marandi ◽  
V.K. Saxena ◽  
S. Tomar ◽  
H. Murugkar ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Egg Quality ◽  
Carcass Quality

scholarly journals ANALISIS RESIDU ANTIBIOTIK TETRASIKLIN PADA DAGING AYAM BROIlER DAN DAGING SAPI

2019 ◽  
Vol 3 (2) ◽  
pp. 22
Author(s):  
Siti Nur Aniza ◽  
Ary Andini ◽  
Indah Lestari
Keyword(s):  
Spectrophotometric Method ◽  
Broiler Chicken ◽  
Average Concentration ◽  
Chicken Meat ◽  
The Body ◽  
Tetracycline Antibiotics ◽  
Negative Results ◽  
Treatment And Prevention ◽  
Long Time ◽  
Tetracycline Residues

Tetracycline are antibiotics with broad-spectrum that used routinely in veterinary medicine for animal treatment and prevention from infectious diseases. But, consuming antibiotics for long time and exceeding standards can lead to accumulation of antibiotic residues in the body. Based on SNI 01-6366-2000, the maximum residual limit (BMR) of tetracycline antibiotic is 0.1 mg/kg in meat.The purpose of this study was to determine the concentration of tetracycline residues in broiler chicken meat and beef that obtained in East Surabaya namely Manyar market, Sinar Baru market, Ampengan Batu market, Tenggilis Mejoyo market, Krempyeng market, Soponyono market, and Gunung Anyar market. This study used Thin Layer Chromatography (TLC) as qualitative test and Spectrophotometric method as a quantitative test to determine the residual levels of tetracycline antibiotics. This study was conducted on March 15 onto May 2 2019. Based on the study, about 32 broiler chicken and 13 beef samples detected by the TLC method showed that had negative results, there was no containing tetracycline residues in samples. Awhile the results of the spectrophotometric method showed that as many as 31 samples of broiler chicken and 13 beef samples showed that had positive results containing residues of tetracycline antibiotics that exceed of the standard. Based on the results obtained that average concentration of tetracycline in samples of broiler chicken meat about 1,7 mg/kg and 0,8 mg/kg in beef samples. Descriptively,tetracycline residues in broiler chicken meat were higher than beef.

scholarly journals Kualitas Fisik dan Sensoris Daging Ayam Broiler yang Diberi Pakan dengan Penambahan Ampas Virgin Coconut Oil (VCO) (Physical and Sensory Quality of Meat of Broiler Chicken Fed with The Addition of Virgin Coconut Oil Waste)

2012 ◽  
Vol 34 (1) ◽  
pp. 55 ◽  
Author(s):  
Agus Hadi Prayitno ◽  
Edi Suryanto ◽  
Zuprizal (Zuprizal)
Keyword(s):  
Broiler Chicken ◽  
Sensory Quality ◽  
Ph Value ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Broiler Meat ◽  
Physical Quality ◽  
Meat Samples ◽  
Dietary Treatments

<p>The experiment was conducted to evaluate physical and sensory quality of meat of broiler chicken fed diets with addition of VCO waste. One hundred and twenty five DOC’s unsex Arbor Acres strain CP 707 were randomly divided<br />into 25 groups containing five birds each. There were five dietary treatments and five cages in each treatment for replication. Chickens were raised for 35 days. Levels of VCO waste in feed treatments were: 0, 0.5, 1.0, 1.5, and 2.0%.<br />Drinking water and feed were given ad libitum. For the first week, birds were fed BR1, afterward dietary treatments were given until the end of the experiment and then they were slaughtered. Meat samples (Pectoralis superficialis) were<br />taken to determine the physical and sensory quality of meat. The data of physical quality were analysed by the analysis variance of completely randomized design, whereas data of sensorial quality were analysed by the analysis of non<br />parametric test of Hedonic Kruskal-Wallis. The results showed that addition of VCO waste level increased pH value and water-holding capacity and decreased cooking loss and tenderness of meat of broiler chicken. However, sensorial<br />test indicated that VCO waste addition did not affect color, taste, texture, juiciness, tenderness, and acceptability of meat of broiler chicken. It could be concluded that the addition of VCO waste in the ration improved the physical<br />quality of broiler meat.</p><p>(Key word: Chicken broiler meat, Physical quality, Sensory, VCO waste)<br /><br /></p>

scholarly journals KUALITAS FISIK DAGING BROILER DI PASAR TRADISIONAL KOTA BANDAR LAMPUNG

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

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