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

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

<p>The research was purposed to know the levels of pineapple extract addition (Ananas<br />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&lt;0.01) and tensile strength (P&lt;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.</p><p>Key words: pineapple extract, cooking time, meat, post production duck, physical quality</p>

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

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

<p>The research was purposed to know the levels of pineapple extract addition (Ananas<br />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&lt;0.01) and tensile strength (P&lt;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.</p><p>Key words: pineapple extract, cooking time, meat, post production duck, physical quality</p>

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

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

scholarly journals MANFAAT PENAMBAHAN TEPUNG KUNYIT (Curcuma domestica Val) DAN TEPUNG JAHE (Zingiber officinale) TERHADAP KUALITAS BAKSO ITIK AFKIR DENGAN LAMA PENYIMPANAN YANG BERBEDA

2015 ◽  
Vol 39 (1) ◽  
pp. 9 ◽  
Author(s):  
Indah Nur Lestarini ◽  
Novitasari Anggarawati ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Ratih Dewanti
Keyword(s):  
Storage Time ◽  
Ph Value ◽  
Zingiber Officinale ◽  
Water Holding Capacity ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Storage Times ◽  
Water Holding

<p><span><em>The aim of the research was to determine the advantage of tumeric flour (Curcuma domestica Val) </em><span><em>and ginger flour (Zingiber officinale) addition on quality of culled duck meatball in different storage times. </em><span><em>The materials were thigh duck, tumeric flour and ginger flour. The design used in experiment was a </em><span><em>Completely Randomized Design (CRD) with factorial pattern 4x3 as the first factor was concentration of </em><span><em>turmeric flour (0; 0.5; 1.0; 1.5%) and ginger flour (0; 1; 2; 3%) and the second one was storage time (0; 8; </em><span><em>16 hours). The result of the research showed that storage time affected (P&lt;0.05) pH, tenderness and waterholding capacity. Concentration of tumeric flour and ginger flour affected tenderness.There was no </em><span><em>interaction between those two factors on pH, water-holding capacity, tenderness,and total proteolitic </em><span><em>bacteria. Concentration of turmeric flour 0,5% and ginger flour 1% with storage time during 0 hours gave </em><span><em>the best result, with a pH value 6.49, tenderness 0.31, water-holding capacity 22.27, and a total proteolytic </em><span><em>bacteria , 3.57x10</em><span><em>4</em><span><em>. In conclusion, the finest result founded at 0.5% of turmeric flour and 1% of ginger flour</em><span><em>addition in meatball before storage.</em><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em>(Keywords: Culled duck, Ginger flour, Meatball, Storage time, Tumeric flour)</em></span></span></span></span></span></span></span></span></span></span></span><br class="Apple-interchange-newline" /></span></span></span></p>

scholarly journals THE ADDITION OF COCONUT WATER AND THIAMINE TOWARDS CHRYSSANTHENUM MICRO CUTTINGS (Dendranthema grandiflora Tzvelev) IN VITRO

Agrivet ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 39
Author(s):  
Salma Nabila ◽  
Endah Budi Irawati ◽  
Rina Srilestari
Keyword(s):  
Water Concentration ◽  
Coconut Water ◽  
Fresh Weight ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Range Test ◽  
Growing Shoot

Chryssanthenum is ornamental plant with variety of shape and color which are unique and appealing. So that, it is in great demand in the community. The production of Chrissanthenum conventionally hampered by availability and quality of seeds. Thus, it needs research through tissue culture. The aim of this research is to know interaction between coconut water and thiamine and to determine the best coconut water and thiamine concentration toward Chryssanthenum micro cuttings. This research used laboratory experimental method by using completely randomized design with two factor. The 1st factor was coconut water concentration consisted of three level which were 5%, 10% and 15%. The 2nd factor was thiamine concentration consisted of three level which were 1mg/L, 2 mg/L and 3 mg/L. From the two factors, those were found that, there were nine combination of treatments and repeated 3 times. The variety  of data was analyzed by using Analysis of Variance (ANOVA) with level of α=5%, and continued by examining Duncan’s Multiple Range Test (DMRT) with level of α=5%. The result indicated that the interaction of coconut water concentration was 5% and thiamine was 1 mg/L on the parameters when growing shoot. There was also interaction on coconut water concentration which was 10 % and thiamine was 1 mg/L on the parameters in the number of shoots. interaction of coconut water combination was 15% and thiamine was 2 mg/L on  fresh weight. The addition of 10% coconut water and 1 mg/L thiamine showed the best result on shoot length.

scholarly journals Edible coating quality with three types of starch and sorbitol plasticizer

2020 ◽  
Vol 142 ◽  
pp. 02003 ◽  
Author(s):  
Retno Utami Hatmi ◽  
Erni Apriyati ◽  
Nurdeana Cahyaningrum
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Raw Materials ◽  
Chemical Properties ◽  
Edible Coating ◽  
Raw Material ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Arrowroot Starch

Edible coating is one form of packaging technology with environmentally friendly theme. The raw materials of edible coating derived from nature, while the waste is decomposed or even zero waste. The research of edible coating using experimental design RAL (completely randomized design) with two factors, namely the type of raw material used tuber starch (cassava, arrowroot and canna) and the percentage of starch (3%, 4% and 5%) (b/v) with three replications time. The quality analisys of edible coating includes the physical properties (thickness (mm), tensile strength (N) and elongation (mm)) and chemical properties (moisture content (%), solubility (%), the water vapor transmissin rate (g/hour) and peroxide (mek/kg). The research showed that the edible coating with sorbitol plasticizer of arrowroot starch 4% provide best physicochemical properties (thickness 0,09mm; 1,63N tensile strength; elongation 84,38mm; water content of 11.19%; solubility of 31.40%; the transfer of water vapor 0,16g / h and 3,20mek/ kg).

scholarly journals QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

2018 ◽  
Vol 1 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Carly Purba ◽  
Hotnida Sinaga ◽  
Mimi Nurminah
Keyword(s):  
Vitamin C ◽  
Ash Content ◽  
Total Acid ◽  
Arabic Gum ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of  moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

scholarly journals 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

2017 ◽  
Vol 12 (1) ◽  
pp. 24
Author(s):  
Gina Utami Dewi ◽  
Ratna Ibrahim ◽  
Ima Wijayanti
Keyword(s):  
Tensile Strength ◽  
Fish Oil ◽  
Fat Content ◽  
Quality Requirements ◽  
Tear Strength ◽  
Synthetic Oil ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Variable Quality

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

scholarly journals Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

2017 ◽  
Vol 10 (2) ◽  
pp. 108 ◽  
Author(s):  
Eko Prasetyo ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Winny Swastike
Keyword(s):  
Soxhlet Extraction ◽  
Poultry Meat ◽  
Chemical Quality ◽  
Breast Meat ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Meat Samples ◽  
Meat Type

<p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,<br />flavour and preference. Water and proteins content were affected (P &lt;0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P &lt;0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.</p><p>Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.</p>

scholarly journals Effects of pre-sowing seed treatment with KCl on yield and quality of two peanut cultivars L12 and L18

2021 ◽  
Vol 20 (1) ◽  
pp. 1-9
Author(s):  
Trong V. Le
Keyword(s):  
Seed Treatment ◽  
Starch Content ◽  
Mineral Elements ◽  
Yield And Quality ◽  
Saponification Value ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Sowing Seed

The study was conducted to evaluate the effect of 0.05% KCl on yield and quality of two peanut varieties L12 and L18 grown in Thanh Hoa province. The experiment was arranged in a completely randomized design with two factors (varieties and chemicals). After careful selection, L12 and L18 seeds were divided into two parts. Part 1 was treated with distilled water as control and part 2 was treated with 0.05% KCl. The results showed that pre-sowing seed treatment with 0.05% KCl increased the yield components and yield of both L12 and L18 when compared to the control, in which the yield of L18 in both treatments reached 37.37 quintals/ha and 39.54 quintals/ha and was higher than that of the L12 variety at 35.77 quintals/ha and 36.40 quintals/ha. Pre-sowing seed treatment with 0.05% KCl also increased the quality of peanuts such as starch content, reducing sugar, lipid, saponification value, protein, B vitamins, total amino acids and content of some mineral elements in peanuts such as N, K, Ca, Mg. Briefly, the results of this study indicated that pre-sowing seed with KCl increased the yield and quality of peanuts.

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