Pengaruh penggunaan tepung emping melinjo (gnetum gnemon) dalam pakan terhadap ph, kadar air, dan daya susut daging ayam kampung

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung emping melinjo (Gnetum gnemon) pada pakan terhadap pH, kadar air, dan penyusutan daging ayam. Dalam percobaan dengan rancangan acak lengkap 4 perlakuan, 4 ulangan, satu unit eksperimen yang terdiri dari 5 ayam ayam yang dibagi secara acak. Keempat ulangan tersebut konsisten dengan empat perlakuan dari penelitian ini, masing-masing mengandung P0, P1, P2, dan P3 adalah 0% (kontrol), 5%, 10%, dan 15%. Melinjo emping flour (Gnetum gnemon) adalah sebagai pakan tambahan yang didapat dari pasaran. Variabel penelitian adalah: pH, kadar air, dan konsumsi daging ayam. Hasil penelitian menunjukkan bahwa kadar keripik leleh (Gnetum gnemon) tidak berpengaruh terhadap pH daging (P> 0,05) sedangkan pada kadar air dan penyusutan Daging ayam menunjukkan perbedaan pengaruh yang sangat signifikan (P <0,01). Nilai pH rata-rata pada perlakuan P0, P1, P2, dan P3 adalah 5,9; 5.9; 6.0 dan 5.9. Nilai rata-rata kadar air dalam perlakuan P0, P1, P2, dan P3 adalah 79,30; 84,90; 83.30, dan 83.40. Nilai rata-rata penyusutan daging ayam dalam perlakuan P0, P1, P2, dan P3 adalah 2,7; 4.2; 4,7 dan 4,7. Disimpulkan bahwa penambahan pati emping melinjo (Gnetum gnemon) berpengaruh pada kadar air dan penyusutan daging ayam. Namun, penggunaan tepung emping melinjo (Gnetum gnemon) tidak berkaryh pada pH daging ayam. ABSTRACT This study aims to determine the effect of the use of emping melinjo flour (Gnetum gnemon) in a feed to pH, moisture content, and shrinkage of chicken meat. In an experiment with a completely randomized design of 4 treatments, 4 replications, one experimental unit consisting of 5 randomly divided chicken chickens. The four replications were consistent with four treatments from the study, each containing P0, P1, P2, and P3 were 0% (control), 5%, 10%, and 15%. Melinjo emping flour (Gnetum gnemon) is as an additional feed obtained from the market. The research variables were: pH, Water content, and Chicken Meat Meat Consumption. The results showed that the level of using melting chips (Gnetum gnemon) did not give effect to meat pH (P> 0,05) while in water content and shrinkage Chicken meat showed a very significant difference of influence (P <0.01). The mean pH value at treatment P0, P1, P2, and P3, was 5.9; 5.9; 6.0 and 5.9. The average value of water content in the treatment of P0, P1, P2, and P3 was 79.30; 84.90; 83.30, and 83.40. The mean value of shrinkage of chicken meat in treatment P0, P1, P2, and P3 was 2.7; 4.2; 4.7 and 4.7. It was concluded that the addition of emping melinjo starch (Gnetum gnemon) had an effect on water content and shrinkage of chicken meat. However, the use of emping melinjo flour (Gnetum gnemon) is not significant at the pH of chicken meat.

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EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v25i1.52-59 ◽

2020 ◽

Vol 25 (1) ◽

pp. 52

Author(s):

Alston Millan

Keyword(s):

Water Content ◽

Broiler Chicken ◽

Room Temperature ◽

Ph Value ◽

Chicken Meat ◽

Test Results ◽

Coating Technology ◽

Randomized Design ◽

Myristica Fragrans Houtt ◽

Solid Liquid

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit. The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05) water content and sensory properties of broiler chicken meat, but had a significant effect (p <0.05) on the pH value and total microbe at the same day of room temperature storage. Panel organoleptic test results on the level of preference for meat color, aroma, and texture of chicken meat were in the range score of 3 (somewhat like) to 4 (somewhat dislike). The treatments of nutmeg oleoresin did not affect (p> 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules

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TRUNK BALANCE EXERCISE LEBIH BAIK DARI PADA STRENGTHENING BACK EXERCISE DALAM MENINGKATKAN KESEIMBANGAN KINERJA OTOT ERECTOR SPINE PADA PEMAIN FUTSAL PEMULA

Sport and Fitness Journal ◽

10.24843/spj.2017.v05.i03.p16 ◽

2017 ◽

Author(s):

Yusuf Nasirudin ◽

Dewa Putu Gde Purwa Samatra ◽

Wahyuddin ◽

Susy Purnawati ◽

Ni Made Linawati ◽

...

Keyword(s):

Hypothesis Test ◽

Mean Value ◽

The Body ◽

Average Value ◽

Balance Exercise ◽

Strengthening Exercise ◽

Significant Difference ◽

Trunk Balance ◽

The Mean ◽

Better Than

In the game of futsal, work of postural muscle balance needed to maintain the stability of the body for receiving the pass and put the ball into the other team's goal at the time of attack, changing the direction of movement quickly when returning to their respective positions and avoid of back disorder. This research is a form of experimental research that will test the effectiveness of the provision of trunk balance exercise is better than the strengthening of back exercises to improve muscle work balance of erector spine on futsal beginner players, in this study sample will be divided into two groups, the first group will be given trunk balance exercise to improve balance of erectorspine muscles work in futsal begginer players, the second group will be given back strengthening exercise to improve balance of erectorspine muscles work in futsal begginer players.This study was conducted for 6 weeks and the intervention performed 18 times during the study period. Samples measured by surface electromyography to measure work of right and left erector muscle by calculating the proportion of the work on the muscle, the measurement is performed at before the intervention and then intervention in accordance with the grouping which has been divided and then after completion of the intervention, the samples will be re-measured to obtain the value of the intervention.The results of the first group who has been given of trunk balance exercise shows the average value of the before treatment (83.82 ± 2.94) % and the mean value of the after treatment (96.74 ± 2.39) %, and in the second group who has been given strengthening back exercise shows the mean value of the before treatment (88.29 ± 1.89) % and the mean value after treatment (95.91 ± 1.75) %, with the probability value of both groups is 0.000 (p <0.05), and can be expressed there is a significant difference between both groups. In the fourth hypothesis test conducted comparative results of both groups, using independent samples t-test using mean value of the first and second groups, in the first group (12.92 ± 2.94) %, and the second group (7.61 ± 2.12) %, with a probability value 0.000 (p<0.05) and can be expressed in statistical analysis is no significant difference between both treatments were carried out and that means, giving trunk balance exercise is better than back strengthening exercise to improve balance of erector spine muscles work on futsal beginner players.

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PENGARUH LATIHAN AEROBIK TERHADAP FORCED VITAL CAPACITY (FVC)PRIA DEWASA DENGANOVERWEIGHT

Jurnal e-Biomedik ◽

10.35790/ebm.1.1.2013.1624 ◽

2013 ◽

Vol 1 (1) ◽

Author(s):

Ester Florencia Sagay ◽

Hedison Polii ◽

Herlina I. S. Wungouw

Keyword(s):

Aerobic Exercise ◽

Forced Vital Capacity ◽

Vital Capacity ◽

Sampling Technique ◽

Mean Value ◽

Average Value ◽

Significant Difference ◽

Before And After ◽

Post Test ◽

The Mean

Abstract: Changes to respiratory function due to regular aerobic exercise will affect the value of pulmonary function, especially in Forced Vital Capacity (FVC). This research aimed to determine the effect of aerobic exercise on FVC overweight male students of Unsrat Medical Faculty. This research is analytic with design experimental, one group pre and post test design. The sampling technique used is non-purposive sampling technique. The research sample was taken from the students of the Faculty of Medicine 2009, Univercity of Sam Ratulangi who fulfill the inclusion criteria. Some 32 students were selected as research subjects. After giving informed consent, FVC measurement was done with the spirometer. After it was measured, they were given treatmen in the form aerobic exercise using a stationary bike for three weeks with frequency of exercise three times a week and exercise intensity for 30 minutes. We measured again FVC values after the exercise three times program. Normality test data showed significance for FVC value before treatment by 0.752, and after treatment by 0.912. Comparison of the average value before and after exercise were tested by using a paired test. Significant value for FVC is P = 0.084, means there is no significant difference between FVC values before and after exercise (P> 0.05). The mean FVC was 3.88 before treatment and after treatment the mean value was 4.00, an increase in the average value of 0.11. Conclusion:Aerobic Exercise on a regular basis using a stationary bike on the overweight male student can improve lung function in particular the mean FVC but there was no significant difference from the mean value. Keywords: FVC, Aerobic Exercise, Overweight. Abstrak: Perubahan fungsi pernapasan karena latihan aerobik secara teratur akan mempengaruhi nilai fungsi paru khususnya Forced Vital Capacity (FVC). Penelitian ini untuk mengetahui pengaruh latihan aerobik terhadap FVC mahasiswa pria Fakultas Kedokteran Unsrat dengan berat badan lebih.Penelitian ini bersifat analitik dengan rancangan eksperimental one grup pre and post test design. Pengambilan sampel dilakukan dengan teknik non purposive sampling. Sampel penelitian diambil dari Mahasiswa Fakultas Kedokteran Universitas Sam Ratulangi Angkatan 2009.Sejumlah 32 orang mahasiswa terpilih sebagai subjek penelitian dan dilakukan pengukuran FVC dengan Spirometer.Setelah itu diberikan perlakuan berupa latihan aerobik menggunakan sepeda statis selama tiga minggu dengan frekuensi latihan tiga kali seminggu dan intensitas latihan selama 30 menit.Selanjutnya dilakukan pengukuran kembali nilai FVC sesudah program latihan.Uji normalitas data menunjukkan nilai signifikansi untuk FVC sebelum perlakuan sebesar 0.752, dan sesudah perlakuan sebesar 0.912. Perbandingan nilai rata rata sebelum dan sesudah latihan diuji dengan menggunakan uji t berpasangan.Nilai signifikan untuk FVC adalah P = 0.084, berarti tidak terdapat perbedaan yang bermakna antara nilai FVC sebelum dan sesudah latihan (P > 0.05) .Nilai rerata FVC sebelum pelakuan adalah 3,88 dan nilai rerata sesudah perlakuan adalah 4,00, terjadi penigkatan nilai rerata sebesar 0,11.Simpulan:Latihan Aerobik menggunakan sepeda statis secara teratur dapat meningkatkan nilai rerata fungsi paru khususnya FVC tetapi tidak terdapat perbedaan yang bermakna dari nilai rerata tersebut. Kata Kunci: FVC, Latihan Aerobik, Berat Badan Lebih (Overweight).

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Effect of sole maize and maize –lablab silage on the ruminal volatile fatty acids (VFAS) of grazing calves in the dry season

Nigerian Journal of Animal Production ◽

10.51791/njap.v40i1.676 ◽

2020 ◽

Vol 40 (1) ◽

pp. 133-143

Author(s):

T. A. Amole ◽

B. O. Oduguwa ◽

O. S. Onifade ◽

O. M. Arigbede ◽

A. O. Jolaosho

Keyword(s):

Volatile Fatty Acids ◽

Ph Value ◽

Rumen Fluid ◽

Mean Value ◽

Dry Season ◽

Experimental Unit ◽

Maize Silage ◽

Growth And Survival ◽

Plastic Bags ◽

Randomized Design

Silages of sole maize and mixtures of maize-lablab were made at harvest in plastic bags. The experimental Unit consists of twelve cross-bred yearling bulls (White Fulani x N’dama) calves weighing 71-72kg and were randomly allotted to three dietary treatments: Grazing + sole maize silage, Grazing + mixtures of maize-lablab silage and Unsupplemented grazing as control. The experimental design was a completely randomized design and lasted 84days. Silage diets were given between 07:30 and 11:00 hours daily before grazing. Rumen fluid was collected at the end of the study to evaluate the co-efficient of ruminal fluid. The crude protein content in sole maize silage was half of that in mixture of maize-lablab silage. Inclusion of lablab in maize stover silage increased the mineral content as well as the lignin fraction. The mean pH value of sole maize silage (3.80) was less (P < 0.05) than 4.25 obtained with addition of lablab. The buffering capacity (5.37%) of sole maize silage significantly (P < 0.05) increased to 5.71% in mixture of maize-lablab silage. Lactic acid contents differed was influenced significantly (P < 0.05) with a mean value of 8.4% and 8.5% respectively in the sole maize silage and with lablab inclusion. Total volatile fatty acid (VFA) ranged from 56.7 μmoles/ml in calves without supplementation to 95.2 μmoles/ml in the calves fed mixture of maize-lablab silage. Mixture of Maize-lablab silage had the highest values for all the minerals determined in the feed materials while sole maize had the least. It was concluded from this trial, that forage legumes are relatively good sources of degradable nitrogen and fermentable energy, so their inclusion in the diet is likely to increase the rumen population of cellulolytic microbes and also proves that, mixture of maize-lablab silage could be used as supplement to enhance the growth and survival of calves during the dry season, when animal feeds are relatively scarce.

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The Effect of Long Shelf Life of Duroc Pig Male Semen Diluted Using Tris-Egg Yolk-Young Coconut Water on The Value of Viability, Abnormality and pH

Journal of Tropical Animal Science and Technology ◽

10.32938/jtast.v3i2.1201 ◽

2021 ◽

Vol 3 (2) ◽

pp. 108-120

Author(s):

Fransiska Luruk Berek ◽

Agustinus Agung Dethan ◽

Paulus Klau Tahuk

Keyword(s):

Shelf Life ◽

Egg Yolk ◽

Mean Value ◽

Coconut Water ◽

Average Value ◽

Randomized Design ◽

Boar Semen ◽

The Mean ◽

Completely Randomized Design ◽

Fresh Semen

This study aims to determine the effect of shelf life of duroc boar semen which was diluted using tris-egg yolk-coconut water thinner on the value of viability, abnormality, and acidity (pH). The semen used is in the form of fresh semen from 2-year-old duroc pigs. Semen was collected by a manual method using artificial broodstock. This research was conducted in November 2020 using an experimental method according to the Completely Randomized Design (CRD) procedure with 4 treatments and 4 replications so that there were 16 experimental units. Each treatment is P0: storage of semen for 0 hours, P1: storage of semen for 24 hours, P2: storage of semen for 36 hours, P3: storage of semen for 48 hours. The results showed that the use of tris-egg yolk-coconut water diluent had a significant effect (P <0.05) on viability, abnormality, and degree of acidity (pH). The mean value of spermatozoa viability was P0: 96%, P1: 93.75%, P2: 84.5%, and treatment P3: 79.5%. The mean value of spermatozoa abnormality in treatment P0: 5.25%, P1: 6.5%, P2: 11.25%, and treatment P3: 14.75%. The average value of the degree of acidity (pH) of semen P0: 8.3 P1: 7.2; P2 7,3 and P3 treatment: 7,25. It can be concluded that the dilution of semen using tris-egg yolk and coconut water can maintain the value of viability, abnormalities of spermatozoa, and degree of acidity (pH).

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PENGARUH PENGGUNAAN FILLER YANG BERBEDA TERHADAP NILAI pH, KADAR AIR, CITARASA DAN KEKENYALAN BAKSO DAGING SAPI

ZOOTEC ◽

10.35792/zot.38.2.2018.21258 ◽

2018 ◽

Vol 38 (2) ◽

pp. 388

Author(s):

Esterlita E. Sepang ◽

C.K.M. Palar ◽

M. Sompie ◽

G.D.G. Rembet

Keyword(s):

Water Content ◽

Wheat Flour ◽

Ph Value ◽

High Protein ◽

Corn Flour ◽

Randomized Design ◽

The Mean ◽

Completely Randomized Design ◽

Tapioca Flour

THE EFFECT OF DIFFERENT FILLER ON pH, WATER CONTENT, FLAVOR AND ELASTICITY OF BEEF MEATBALL. This research was aimed to determine the effect of different fillers on pH, water content, flavor and elasticity of beef meatball. This study used Completely Randomized Design (CRD) with four treatments and four replicates at each treatment. The treatments were involving 15% concentration of different fillers (R) including: R1 = tapioca flour, R2= sagu flour, R3 = corn flour, and R4 = wheat flour. The Variables were pH, water content, flavor and elasticity. The mean difference was tested using BNJ Test. The results showed that the filler of each flour in beef meatball significantly affected (P<0.05) on flavor, but did not affect the pH value, water content and elasticity onthe beef meatballs. It was concluded that the use of wheat flour(high protein) produced the best meatball quality of flavors, very preferred by panelists.Key words: beef, meatball, fillers.

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PERBEDAAN HASIL BELAJAR SISWA ANTARA YANG DIAJAR DENGAN MENGGUNAKAN MODEL PEMBELAJARAN KOOPERATIF TIPE THINK PAIR SHARE (TPS) DENGAN YANG DIAJAR DENGAN MODEL PEMBELAJARAN LANGSUNGPADA MATERI POKOK FENOMENA ANTROPOSFER DAN ASPEK KEPENDUDUKAN

Jurnal Penelitian Pendidikan Geografi ◽

10.36709/jppg.v3i1.9134 ◽

2018 ◽

Vol 3 (1) ◽

pp. 98

Author(s):

Wa Syarni Baso

Keyword(s):

Data Analysis ◽

Mean Value ◽

Average Value ◽

Significant Difference ◽

Post Test ◽

The Mean ◽

Better Than ◽

Test Control

This study aims to: 1) To know the significant difference between mean value of experiment class pree-test with pree-test control class. 2) To know the average value of the experiment class post-test is significantly better than the average value of post-test control class. 3) To find out the average value of experiment class gain is better than the average value of control class gain.Based on data analysis, it is concluded that: 1) There is a difference between the average of pree-test of the experimental class students with the average of pree-test of the control class students but not significant. This is indicated by the value of ttabe l <t count (1.142 <2.001). at α = 0.05. 2) There is a difference between the mean post-test of the experimental class students with the mean post-test of the control class students but not significant, which is shown by the t count <ttable (1.86 <2.001) at α = 0.05. 3) There is a difference between the N-gain of the experimental class students and the N-gain of the control class students but not significantly indicated by the t count <ttable (1.67 <2.001). at α = 0.05.

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Pengaruh Ekstrak Buah Lerak (Sapindus rarak) dan Beberapa Adjuvan terhadap Perkecambahan Gulma Fimbristylis miliacea

JURNAL AGROTROPIKA ◽

10.23960/ja.v20i2.5205 ◽

2021 ◽

Vol 20 (2) ◽

pp. 104

Author(s):

Hidayat Pujisiswanto ◽

Yayuk Nurmiaty ◽

Nanik Sriyani ◽

Annisa Efrima

Keyword(s):

Mean Value ◽

Polysorbate 80 ◽

Fruit Extract ◽

Randomized Design ◽

Significant Difference ◽

Bartlett Test ◽

Homogeneity Of Variance ◽

The Mean ◽

Completely Randomized Design ◽

And Control

Adjuvant is an ingredient added in a formulation to increase the effectiveness of lerak fruit in inhibiting weeds. This study aims to determine the type of adjuvant in lerak fruit extract that can increase the inhibition of germination of Fimbristylis miliacea and to determine the type of adjuvant in lerak fruit extract that is most effective in inhibiting the germination of F. miliacea. The research was conducted from December 2019 to March 2020 in the Weed Laboratory, Faculty of Agriculture, University of Lampung. This study used a Completely Randomized Design (CRD) to determine the type of adjuvant given to lerak fruit extract on F. miliacea germination with 4 replications. The treatments consisted of lerak fruit extract, lerak fruit extract + VCO adjuvant, lerak fruit extract + KAO adjuvant, lerak fruit extract + Polysorbate 80 adjuvant, and control. The Bartlett test was used to test the homogeneity of variance, if the assumptions of the analysis of variance were met, then the mean value of the treatment was continued with the Least Significant Difference (LSD) test at the 5% level. The results showed that adjuvants and without adjuvants added to lerak fruit extract at a concentration of 50% (500 g/l) were able to suppress the percentage of germination and the speed of germination of Fimbristylis miliace seeds.Keywords: adjuvants, lerak fruit extract, Fimbristylis miliacea, weed

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Effect of Chicken Meatball Shelf Life With the Addition of Chitosan to Chemical Quality

Bantara Journal of Animal Science ◽

10.32585/bjas.v3i1.1313 ◽

2021 ◽

Vol 3 (1) ◽

Author(s):

Ikrima Rohimadilwa ◽

Ludfia Windyasmara ◽

Sri Sukaryani

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Protein Content ◽

Room Temperature ◽

Ph Value ◽

Good Effect ◽

Natural Preservative ◽

Average Value ◽

Randomized Design ◽

Significant Difference

Chicken meatballs are one of the processed products that are very popular and favored by the public because they taste good and are nutritious. One way to preserve chicken meatballs is using borax or formalin which is bad for health. Chitosan is a natural preservative that comes from shrimp and crab waste that can be used in the long term. This study aims to determine the effect of adding chitosan as a natural preservative for chicken meatballs stored at room temperature on the quality of chicken meatballs which include moisture content, pH value and protein content. This research method used a completely randomized design with long storage factors and the addition of chitosan. The data obtained were analyzed statistically using Analysis of Variance (ANOVA). Further test with the Duncan Multiple Range Test (DMRT) if there is a significant difference between treatments. The variables recorded and observed were moisture content, pH value and protein content of chicken meatballs at room temperature (25ᴼC). The water content of chicken meatballs up to 1.5% chitosan addition treatment showed the best consistency during the shelf life with an average value of 59.31%. The pH value of chicken meatballs with the addition of 2.5% chitosan on the 2nd and 4th day gave a good effect with pH values of 5.56 and 5.78, respectively. Protein content of chicken meatballs with the addition of chitosan 1.5% on the second day gave the effect of increasing the highest protein content up to 7.21%. Keywords: Chicken meatballs, Chitosan, Shelf life

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Detection of Circulating Tissue Factor and Factor VII in a Normal Population

Thrombosis and Haemostasis ◽

10.1055/s-0038-1650365 ◽

1996 ◽

Vol 75 (05) ◽

pp. 772-777 ◽

Cited By ~ 30

Author(s):

Sybille Albrecht ◽

Matthias Kotzsch ◽

Gabriele Siegert ◽

Thomas Luther ◽

Heinz Großmann ◽

...

Keyword(s):

Tissue Factor ◽

Normal Population ◽

Mean Value ◽

Factor Vii ◽

Significant Difference ◽

Age Dependent ◽

The Mean ◽

Highly Correlated ◽

And Gender

SummaryThe plasma tissue factor (TF) concentration was correlated to factor VII concentration (FVIIag) and factor VII activity (FVIIc) in 498 healthy volunteers ranging in age from 17 to 64 years. Immunoassays using monoclonal antibodies (mAbs) were developed for the determination of TF and FVIIag in plasma. The mAbs and the test systems were characterized. The mean value of the TF concentration was 172 ± 135 pg/ml. TF showed no age- and gender-related differences. For the total population, FVIIc, determined by a clotting test, was 110 ± 15% and the factor VIlag was 0.77 ± 0.19 μg/ml. FVII activity was significantly increased with age, whereas the concentration demonstrated no correlation to age in this population. FVII concentration is highly correlated with the activity as measured by clotting assay using rabbit thromboplastin. The ratio between FVIIc and FVIIag was not age-dependent, but demonstrated a significant difference between men and women. Between TF and FVII we could not detect a correlation.

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