scholarly journals Kualitas Organoleptik Daging Kambing Lokal dengan Lama Pelayuan dan Cara Pemasakan yang Berbeda (Sensoring Quality of Lokal Goat Meat as Influenced by Different Length of Conditioning and Types of Cooking)

2012 ◽  
Vol 33 (3) ◽  
pp. 178
Author(s):  
Harapin Hafid ◽  
Adnan Syam
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Sensory Quality ◽  
Experimental Treatment ◽  
Goat Meat ◽  
Panel Test ◽  
Randomized Design ◽  
Completely Randomized Design

<p>The aim of this research was to study the effect of different length of conditioning time and types of cooking on sensory quality of meat from goats under traditional way of keeping in remote villages. The result of this research would lead to the ability to decide the better conditioning processes post slaughtering to increase meat quality. The research was done following a completely randomized design of 4x2 factorial, each combination of experimental treatment had three replications. The first factor was the length of conditioning (A), which were consisted of without conditioning (A0), three hour conditioning (A1), six hour conditioning (A2), and nine hour conditioning (A3). The second factor was the types of cooking (B) which were cooking by boiling (A1), and cooking by roasting (A2). The<br />result from a panel test indicated that conditioning processes for nine hours had capable of increasing quality of local native goat meat especially on aroma, flavor, juiciness, and final pH, mean while in the case of tenderness it did not<br />show any affect of different length of conditioning and types of cooking. Better quality would be obtained when conditioning was done for nine hours in side refrigerator.</p><p>(Key words: Goat meat conditioning, Type cooking, Sensory quality)<br /><br /></p>

scholarly journals Pengaruh Larutan Belimbing Wuluh (Averrhoa bilimbi L) Sebagai Bahan Marinasi Terhadap Daya Terima Daging Kambing

2021 ◽  
Vol 11 (1) ◽  
pp. 55
Author(s):  
Dyah Wahyuni ◽  
Fitra Yosi ◽  
Gatot Muslim
Keyword(s):  
Sensory Quality ◽  
Average Score ◽  
Goat Meat ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Non Parametric

Abstract  This research evaluated wuluh starfruit (Averrhoa bilimbi L) solution as a marinade on the sensory quality of goat meat. This research was designed using the Completely Randomized Design (CRD) which consisted of 4 treatments: 0, 30, 60, and 90% wuluh starfruit solution. The observed variables in this research were taste, color, aroma, texture, and acceptability. The data were analyzed using the Non-Parametric Kruskal-Wallis test. The results showed that the usage of wuluh starfruit solution up to 90% as a marinade for goat meat had an average score of taste, color, aroma, texture, and acceptability which are not significantly different (P>0.05) compared to the control. It means that the sensory quality of marinated meat was relatively similar to the control. It can be concluded that wuluh starfruit solution up to 90% concentration can be used as a marinade to preserve the sensory quality of goat meat. Keywords: Wuluh starfruit; Goat meat; Marinade;Sensory.   Abstrak  Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan larutan belimbing wuluh sebagai bahan marinasi terhadap kualitas sensoris daging kambing. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan: 0, 30, 60 dan 90% larutan belimbing wuluh. Peubah yang diamati dalam penelitian ini adalah rasa, warna, aroma, tekstur dan daya terima. Data dianalisa menggunakan uji hedonik Kruskal-Wallis. Hasil analisa data menunjukkan bahwa penggunaan larutan belimbing wuluh hingga 90% sebagai bahan marinasi daging kambing memiliki rerata skor rasa, warna, aroma, tekstur dan daya terima yang tidak berbeda nyata (P>0,05) dibandingkan kontrol. Artinya, daging yang dimarinasi memiliki kualitas sensoris yang relatif sama dengan kontrol. Berdasarkan hasil tersebut dapat disimpulkan bahwa larutan belimbing wuluh hingga 90% dapat digunakan sebagai bahan marinasi untuk mempertahankan kualitas sensoris daging kambing. Kata kunci : Belimbing wuluh; Daging kambing; Marinasi; Sensoris.

scholarly journals KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN MENTIMUN (CuccumisSativusL.)

2019 ◽  
Vol 8 (1) ◽  
pp. 14-20
Author(s):  
D Wahyuni ◽  
Fitra Yosi ◽  
Gatot Muslim
Keyword(s):  
Sensory Quality ◽  
Goat Meat ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui kualitas sensoris daging kambing yang dimarinasi menggunakan larutan mentimun menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Perlakuan terdiri dari kontrol, larutan mentimun 30%, larutan mentimun 60%, dan larutan mentimun 90%. Peubah yang diamati dalam penelitian ini adalah rasa, warna, aroma, tekstur, dan daya terima. Hasil penelitian menunjukan bahwa penggunaan larutan mentimun sebanyak 30, 60 dan 90% sebagai bahan marinasi daging kambing tidak berbeda apabila dibandingkan dengan kontrol berdasarkan kualitas sensoris nya yaitu rasa, warna, aroma, tekstur, dan daya terima. Kesimpulan dari hasil penelitian ini menunjukkan bahwa penggunaan larutan mentimun sebagai bahan marinasi tidak mengubah rasa, warna, aroma, tekstur, dan daya terima daging kambing.  Kata kunci: Daging Kambing, Kualitas Sensoris, Marinasi, Mentimun. ABSTRACTThe aim of this research was to find out sensory quality of goat meat marinated using cucumber solution, designed by Completely Randomized Design (CRD) which consist of 4 treatments. The treatments consisted were control, 30% cucumber solution, 60% cucumber solution and 90% cucumber solution. The parameter observed in this research were taste, color, flavor, texture, and accepbility. The result of this research  showed the usage of cucumber solution as much as 30, 60 and 90% as marinade of goat meat were not significantly different compared with control base on sensory quality namely taste, color, flavor, texture, and acceptbility. The conclusion of this research showed that the usage of cucumber solution didn’t change taste, color, flavor, texture, and accepbility of goat meat.  Keyword: Cucumber, Goat Meat, Marinated, Sensory Quality. 

scholarly journals Carcass and meat characteristics of male chickens between Thai indigenous compared with improved layer breeds and their crossbred

2008 ◽  
Vol 51 (3) ◽  
pp. 283-294
Author(s):  
S. Jaturasitha ◽  
A. Kayan ◽  
M. Wicke
Keyword(s):  
Sensory Evaluation ◽  
Meat Quality ◽  
Muscle Fiber ◽  
Biceps Femoris ◽  
Thigh Muscle ◽  
Type I ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Male Strain

Abstract. The study of carcass and meat quality of four male genotypes namely: Thai native (TH), crossbred (Thai native x Barred Plymouth Rock; THB), Barred Plymouth Rock (BPR) and Shanghai (SH) chickens was conducted. Three hundred and twenty birds receiving from four equal groups were allotted in Completely Randomized Design (CRD). They were fed from one day and slaughtered at 16 weeks of age. Breast (M. pectoralis major) and thigh (M. biceps femoris) muscles were investigated for meat quality. TH had lower slaughtered weight (P<0.001) but higher lean : bone as well as less bone percentage (P<0.05) than all groups. Thigh muscle fiber of TH had higher type I and lower type IIB whereas there were similar in breast muscle fiber. Meat quality in terms of IMF, cholesterol and triglyceride contents as well as n-3 fatty acid and the ratio of n-6/n-3 of Thai indigenous male strain was more favorable compared to those all genotypes. Breast and thigh muscle were higher in shear force value and collagen content but the sensory evaluation was not significantly different. Since they were similar in sensory evaluation, the male layer and the male crossbred chickens have the potential to substitute TH in a market serving consumers who prefer chewy chicken meat.

PEMANFAATAN TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate) DAN UBI JALAR KUNING (Ipomoea batatas. L) SEBAGAI BAHAN BAKU PEMBUATAN CRUST PIE

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Nizar Ria ◽  
Dekie Rawung ◽  
Erny J. N. Nurali
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Quality ◽  
Ash Content ◽  
Composite Flour ◽  
A Value ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design

AbstractThe objectives of this study were to analyze the composition and sensory quality of the crust pie made of composite flour of goroho and yellow sweet potato. This study was conducted in a completely randomized design with 4 different composition ratio of goroho plantain flour to yellow sweet potato flour, i.e., A (80% : 20%), B (70%: 30%), C (60%: 40%), and D (50% : 50%). The results of the study showed that the chemical composition of pie crust were in a range of 2.87% - 4.74% for moisture content, 2.66% - 2.72% for ash content, 32.10% - 32.95% for fat content, 5.90% - 6.06% for protein content, 3.76% - 4.77% for crude fiber, and 50.04% - 55.50% for carbohydrates content. The pie crust made from composite flour 50% goroho : 50% yellow sweet potato was the most preferred by panelists in terms of color, aroma, taste and texture with a value of 3.89 (like).Keywords: pie crust, composite flour, goroho plantain, sweet potato

Pengaruh Temperatur dan Lama Thawing terhadap Kualitas Spermatozoa Sapi dalam Penyimpanan Straw Beku

2010 ◽  
Vol 8 (1) ◽  
pp. 22
Author(s):  
S Utomo ◽  
E Boquifai
Keyword(s):  
Key Words ◽  
The Other ◽  
Effect Of Temperature ◽  
Randomized Design ◽  
Frozen Semen ◽  
Completely Randomized Design ◽  
Motility Of Sperm ◽  
Better Than

<p>This research was conducted to investigate the effect of temperature and duration of<br />thawing frozen semen in ministraw on quality sperm. Seventy five ministraws frozen semen of Simmental breed were thawing by water with temperature 5, 26 and 37 °C, with duration of 5, 10, 15, 20 and 30 second. The quality sperm post thawing was measured based on pH and motility. The design of this research was completely randomized design with factorial clasification 3 x 5. The result showed that the motility of sperm was thawing 37°C better than the other temperature. The quality of sperm was no affected by temperature and duration of thawing. It could be concluded<br />that thawing of frozen semen will have better done at 37°C with duration of 15 second.</p><p>Key words : Thawing, sperm, ministraw, frozen semen.</p>

scholarly journals Carcass characteristics and meat quality of Nellore females reared in an intensive system using progesterone ear implant

2016 ◽  
Vol 37 (6) ◽  
pp. 4295
Author(s):  
Rafael Alves da Costa Ferro ◽  
Aldi Fernandes de Souza Franca ◽  
Emmanuel Arnhold ◽  
Cláudia Peixoto Bueno ◽  
Diogo Alves da Costa Ferro ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Area ◽  
Longissimus Dorsi Muscle ◽  
Randomized Design ◽  
Intensive Rearing ◽  
Fat Thickness ◽  
Completely Randomized Design ◽  
Qualitative Characteristics ◽  
Intensive System

This study was carried out to evaluate the influence of a synthetic progesterone ear implant on weight gain and meat quality of Nellore heifers. Twenty-eight Nellore heifers with an average initial weight of 240.9 kg were used in this experiment. All heifers received the same dietary management, in an intensive rearing system, with mineral salt and water ad libitum. Heifers were distributed, in a completely randomized design, into two treatments (with and without progesterone ear implant) with seven replications, in 14 stalls. Analysis of variance was performed, and, for non-parametric variables, the Kruskal-Wallis test was applied. Parameters referring to the meat quantitative and qualitative characteristics, represented by the weight and yield of the carcass, conformation, marbling, color, meat texture, carcass morphometric measurements, longissimus dorsi muscle area, and fat thickness, were not affected by the progesterone hormone. The use of the progesterone ear implant did not change the carcass physical characteristics or the meat quality characteristics.

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

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.

scholarly journals Pengaruh Temperatur dan Lama Thawing terhadap Kualitas Spermatozoa Sapi dalam Penyimpanan Straw Beku

2010 ◽  
Vol 8 (1) ◽  
pp. 22
Author(s):  
S Utomo ◽  
E Boquifai
Keyword(s):  
Key Words ◽  
The Other ◽  
Effect Of Temperature ◽  
Randomized Design ◽  
Frozen Semen ◽  
Completely Randomized Design ◽  
Motility Of Sperm ◽  
Better Than

<p>This research was conducted to investigate the effect of temperature and duration of<br />thawing frozen semen in ministraw on quality sperm. Seventy five ministraws frozen semen of Simmental breed were thawing by water with temperature 5, 26 and 37 °C, with duration of 5, 10, 15, 20 and 30 second. The quality sperm post thawing was measured based on pH and motility. The design of this research was completely randomized design with factorial clasification 3 x 5. The result showed that the motility of sperm was thawing 37°C better than the other temperature. The quality of sperm was no affected by temperature and duration of thawing. It could be concluded<br />that thawing of frozen semen will have better done at 37°C with duration of 15 second.</p><p>Key words : Thawing, sperm, ministraw, frozen semen.</p>

scholarly journals Chemical and Sensory discrimination of coffee: Impacts of the planting altitude and fermentation

2021 ◽  
Author(s):  
Emanuele Catarina da Silva Oliveira ◽  
José Maria Rodrigues da Luz ◽  
Marina Gomes Castro ◽  
Paulo Roberto Filgueiras ◽  
Rogério Carvalho Guarçoni ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Quinic Acid ◽  
Spontaneous Fermentation ◽  
Linear Discriminant ◽  
Sensory Discrimination ◽  
Randomized Design ◽  
Significant Difference ◽  
Chemical Discrimination ◽  
Completely Randomized Design

Abstract Edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits, genotypes, and postharvest processing are variables that contribute to the chemical and sensory quality of the coffee. Thus, the objective of this study was to evaluate the impacts of planting altitude and fermentation of fruits on the chemical and sensory quality of the coffee using nuclear magnetic resonance (NMR) and linear discriminant analysis (LDA). Cherry coffees were harvested in 8 points of altitudes between 826 and 1078.08 meters. A completely randomized design with 8 planting altitudes, 5 fermentation processes, and 5 repetitions was performed. Lipids, trigonelline, citrate, and malate were the compounds that most contribute to the chemical discrimination of coffee in the altitudes below 969 m. While, in the high altitudes (> 1000 m), this discrimination was due to the HMF, quinic acid, caffeine, and formic acid and the global notes of coffee drink were higher than 80 points. In fermented coffee, the LDA of the chemical data indicates the formation of five clusters, showing how the compounds can suffer changes depending on the form of processing used in coffee. The best score was observed in samples of 1078.08 m and dry fermentation and only in 969 m was observed significant difference between spontaneous fermentation and induced fermentation. Thus, coffee sensory scores were dependent on planting and fermentation methods and NMR and LDA techniques proved to be important in chemical and sensory discrimination of coffees.

scholarly journals Karakterisasi Mutu Kimiawi, Mikrobiologi Dan Sensori Sari Buah Campuran Nanas Dan Semangka

2015 ◽  
Vol 7 (1) ◽  
pp. 18-23
Author(s):  
Yusmarini Yusmarini ◽  
Emrinaldi Emrinaldi ◽  
Vonny Setiaries Johan
Keyword(s):  
Vitamin C ◽  
Sensory Quality ◽  
Fruit Juice ◽  
Ph Value ◽  
Pineapple Juice ◽  
Watermelon Juice ◽  
Randomized Design ◽  
Treatment Research ◽  
Completely Randomized Design

(Chemical, Microbiological And Sensory Characteristics Of Mixed Pineapple And Watermelon Juice)ABSTRACT. Fruit juice is widely known as beverage that rich of vitamins. The aims of this study were to determine the chemical, microbiological and sensory quality of pineapple juice mixed with watermelon juice and to find the best treatment. Research was conducted experimentally using a completely randomized design with five treatments and three replications. The results showed that increasing watermelon juice will increase the moisture content and pH value, on the other hand will decrease total dissolved solids and vitamin C. Overall sensory panelists liked the mix of pineapple juice and watermelon juice, but in terms of vitamin C the best treatment was pineapple juice and watermelon juice with the ratio of 1.75: 0.25 which have sour taste.

Sign in / Sign up

Export Citation Format

Share Document