POTENSI ANGKAK SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK KORNET DAGING AYAM

Tujuan penelitian ini adalah untuk mengetahui potensi angkak sebagai pewarna alami serta untuk mengetahui level yang paling optimal terhadap karakteristik kornet daging ayam. Manfaat penelitian ini diharapkan dapat digunakan sebagai informasi tentang manfaat angkak sebagai pewarna alami terhadap karakteristik kornet daging ayam. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 5 (lima) perlakuan dan 5 (lima) kelompok sebagai ulangan. Perlakuan yang dilakukan pada penelitian ini adalah : P – Ni : kornet daging ayam dengan penambahan Na. Nitrit 150 ppm ; P – 0 : kornet daging ayam tanpa penambahan angkak (0%) ; P – 0,5 : kornet dengan penambahan angkak 0,5% ; P – 1 : kornet dengan penambahan angkak 1% ; P – 1,5 : kornet dengan penambahan angkak 1,5%. Peubah yang diamati pH adonan, rendemen kornet (yield), susut masak kornet (Cooking loss), Daya Ikat Air kornet (Water Holding Capacity/WHC), Aktifitas Air kornet (Water Activity), uji eber (uji kebusukan) dan karakteristik organoleptik, yang meliputi warna, teksture, bau, rasa dan kekenyalan kornet. Data dianalisis dengan sidik ragam, bila diperoleh perbedaan yang nyata/sangat nyata, maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan, pemberian angkak pada pembuatan kornet daging ayam berpengaruh tidak nyata (P > 0,05) terhadap nilai pH adonan, Daya Ikat Air (DIA), Aktifitas Air (Aw), Kadar Air dan Uji Eber produk. Akan tetapi perlakuan berpengaruh (P < 0,05) terhadap rendemen dan susut masak. Pemberian angkak mampu memperbaiki kesukaan terhadap karakteristik warna dan aroma kornet. Berdasarkan hasil dan pembahasan dapat disimpulkan, bahwa pemberian angkak mampu memperbaiki rendemen dan susut masak dan pemberian angkak denagn konsentrasi 1,5 % diperoleh karakteristik kornet yang paling baik.

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Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i1.5806 ◽

2019 ◽

Vol 6 (1) ◽

pp. 20

Author(s):

Abdul Rahman Ollong ◽

Rizki Arizona ◽

Rusli Badaruddin

Keyword(s):

Moisture Content ◽

Broiler Chickens ◽

Broiler Chicken ◽

Ph Value ◽

Cooking Loss ◽

Water Holding Capacity ◽

Broiler Meat ◽

Fruit Oil ◽

Water Holding ◽

Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

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Effect of Frozen Storage on the Water- Holding Capacity and pH of Broiler Chicken cut-up Parts (Gallus gallus domesticus)

Himalayan Journal of Science and Technology ◽

10.3126/hijost.v4i0.33860 ◽

2020 ◽

pp. 8-15

Author(s):

Arjun Ghimire ◽

Pawan Parajuli

Keyword(s):

Broiler Chicken ◽

Frozen Storage ◽

Gallus Gallus ◽

Gallus Domesticus ◽

Cooking Loss ◽

Water Holding Capacity ◽

Drip Loss ◽

Gallus Gallus Domesticus ◽

Significant Difference ◽

Water Holding

Broiler chickens (Gallus gallus domesticus) were collected from local chicken suppliers of Dharan (26.8065° N, 87.2846° E), Nepal, and slaughtered to prepare the cut-up parts (breast, drumstick, dorso, wings, and thigh). They were vacuum packed in polythene bags and frozen stored (-21.5 ±3.5ºC) for 45 days to study the effect of frozen storage on the water holding capacity (WHC) of meat. Cooking loss, drip loss, and pH changes were analyzed at 5 days intervals during storage and the data were analyzed using Genstat® v 12.1.The cut-up parts showed a significant change (p<0.05) in pH, cooking loss, and drip loss during 45 days of frozen storage. The pH decreased while the drip loss and the cooking loss increased gradually upon storage. The pH was found to be varied among the cut-up parts with a minimum pH scale of 5.25 for wings, followed by 5.3 for thigh, at the end. The highest drip loss of 6.11% was observed in wings after 5 days of storage which ended up to 8.97% after 45 days of frozen storage while drumstick and thigh samples showed significantly lower drip loss of 6.02%, and 5.43% respectively. The change in cooking loss showed a similar pattern as that of drip loss with a significantly higher value of 37.36% in the breast while it showed no significant difference in drumstick, dorso, and thigh meat. Thus, the study reveals that freezing of broiler chicken meats for a prolonged period adversely affects the WHC of meat

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Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

Sains Peternakan ◽

10.20961/sainspet.v8i1.4744 ◽

2010 ◽

Vol 8 (1) ◽

pp. 26

Author(s):

E P Samodra ◽

H Cahyono

Keyword(s):

Ascorbic Acid ◽

Beef Cattle ◽

Storage Time ◽

Cooking Loss ◽

Water Holding Capacity ◽

Storage Duration ◽

Physical Quality ◽

And Storage ◽

Water Holding

The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p<0,05).Key words: Pernakan Ongole meat, ascorbat acid, storage time

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Pengaruh Suplementasi Probiotik dalam Ransum Terhadap Kualitas Fisik Daging Itik

Sains Peternakan ◽

10.20961/sainspet.14.2.50-56 ◽

2017 ◽

Vol 14 (2) ◽

pp. 50

Author(s):

Dyah Wahyuni ◽

Sofi Arisuteja ◽

Sofia Sandi ◽

Fitra Yosi

Keyword(s):

Cooking Loss ◽

Water Holding Capacity ◽

Physical Quality ◽

Materials Used ◽

Meat Duck ◽

Water Holding

This research aim to find out the effect of probiotic in ration on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. The materials used was local duck supplemented probiotic into ration. Research’s method used was Completely Randomize Design (CRD) consisted of 7 treatments and 4 replications namely P1(basic ration/ control), P2 (basic ration+probiotic), P3 (basic ration+infected by E.coli), P4 (basic ration+infected by Salmonella), P5 (basic ration+probiotic+infected by E.coli), P6 (basic ration+ probiotic+infected by Salmonella) and P7 (basic ration+probiotic+infected by E.coli+Infected by Salmonella). The results showed that probiotic suplementation about 106 cfu/ml into ration were no significantly effect on physical quality (pH, water holding capacity, cooking loss and tenderness) of duck meat. Keywords: probiotic, ration, physical quality, meat, duck

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Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

Biotechnology in Animal Husbandry ◽

10.2298/bah0804077e ◽

2008 ◽

Vol 24 (3-4) ◽

pp. 77-92 ◽

Cited By ~ 3

Author(s):

Abd El-Aal ◽

A.I.A. Suliman

Keyword(s):

Body Weight ◽

Carcass Traits ◽

Cooking Loss ◽

Water Holding Capacity ◽

Live Body Weight ◽

Four Levels ◽

Meat Samples ◽

Cooked Meat ◽

Water Holding

Twenty growing crossbred male lambs (? chios. ? ossimi and ? chios. ? ossimi) of 15.25 ? 2.00 kg initial average body weight and three months old were divided into four groups. All groups were fed on concentrate feed mixture plus 1% of live body weight wheat straw for 169 days. Four levels (zero, 200g, 400g and 600g) of leucaena hay were used. Final weight and carcass traits were evaluated. Color (L, a, b), proximate composition, pH, acidity, expressible water, water holding capacity, cooking loss, amino acid and minerals contents of meat were determined. Sensory evaluation of cooked meat was also evaluated. The results revealed that, Hindquarter, shoulder, and sets weight were significantly (p ? 0.05) different. Moisture, protein, fat and ash content of fresh meat were ranged from 73.72 to 76.23%, 20.06 to 20.80 %, 2.41 to 4.12% and 1.01 to 1.08%, respectively. Expressible water, water holding capacity and pH were significantly (p ? 0.05) different. No significant (p ? 0.05) differences were found in color (L, a, b), acidity and cooking loss of meat. Amino acids and minerals contents of all meat samples were varied. Cooked meat of group four had the highest scores of tenderness, juiciness, flavor and over all acceptability 4.6, 4.5, 4.4 and 4.5, respectively. This study suggested that the leucaena hay is suitable for lamb feeding. Produced lamb meat had high chemical and sensory quality.

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Effect of duck genotype on leg muscle properties

Archives Animal Breeding ◽

10.5194/aab-54-649-2011 ◽

2011 ◽

Vol 54 (6) ◽

pp. 649-660 ◽

Cited By ~ 1

Author(s):

J. Wołoszyn ◽

A. Okruszek ◽

A. Orkusz ◽

M. Wereńska ◽

J. Książkiewicz ◽

...

Keyword(s):

Fatty Acids ◽

Functional Properties ◽

Shear Force ◽

Nutritive Value ◽

Cooking Loss ◽

Water Holding Capacity ◽

Pekin Duck ◽

Muscle Properties ◽

Leg Muscles ◽

Water Holding

Abstract. The research objective was to compare the nutritive value and some functional properties of duck leg muscles from different flocks. A total of 80 drakes out of three conservative flocks (cross-breeds Pekin type – SB, Miniduck – K2, Pekin originated from Danish Pekin duck – P8) and one maternal breeding strain (P66) aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. The investigation of functional properties has covered: the determination of the colour parameters – L*, a* b*, colour difference between individual flocks, total haem pigments’ content, sensory evaluation of raw muscles’ colour intensity in 10 point scale; pH24; water holding capacity; cooking loss and shear force. Comparing the basic chemical and amino acid composition, cholesterol content and profile of fatty acids, it could be concluded that the P66 leg muscles coming from a selected breeding strain, are the most favourable from the nutritional point of view. It is evident too, that muscles from all the examined flocks have been characterized by a high nutritional value. Taking into consideration the functional properties, it was concluded that the muscles from the investigated flocks varied in colour and analysed traits. The ducks of K2 had the best functional properties. The advantages of K2 in comparison to the other ducks are: darker colour typical of waterfowl meat, lower cooking loss, higher water holding capacity and lower shear force.

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Determination of the alterations in quality parameters and consumer preference of dry-aged beef based on different periods of ageing using a purposive incubator

Journal of the Hellenic Veterinary Medical Society ◽

10.12681/jhvms.26749 ◽

2021 ◽

Vol 72 (1) ◽

pp. 2669

Author(s):

H USTUNER ◽

S ARDICLI ◽

O ARSLAN

Keyword(s):

Shear Force ◽

Ageing Time ◽

Quality Parameters ◽

Cooking Loss ◽

Water Holding Capacity ◽

Quality Traits ◽

Beef Quality ◽

Significant Difference ◽

Meat Colour ◽

Water Holding

The aim of this study was to evaluate beef quality traits including pH, water holding capacity, cooking loss, meat colour, and Warner-Bratzler shear force in dry-aged beef and to determine the most favorable ageing time based on beef quality parameters and consumer acceptability. In this respect, longissimus dorsi samples were obtained from Simmental bulls and stored for an ageing period up to 21-days, and thus, the beef quality evaluation was performed at 0-day, 7-day, 14-day, and 21-day of the experimental period. Results revealed that the lowest shear force value was observed in beef samples on day-14 whereas the lowest pH value was determined in samples on day 21. Moreover, water holding capacity and beef colour values were significantly differentiated based on dry-ageing (P<0.05). In sensory panel evaluation, a significant difference is found only in meat colour rating (P<0.05). There was no significant difference between ageing periods and cooking loss. The most important technical point is that increasing dry-ageing time from 14 to 21 days did not desirably affect quality traits and sensory scores. Hence, dry-ageing for 14 days seemed to be the most economically efficient application. Taken altogether, the present results suggest that the potential for use of dry-ageing should be considered as an alternative method to produce high-quality beef with respect to the optimum ageing process.

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The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1658 ◽

2021 ◽

Vol 15 ◽

pp. 1039-1048

Author(s):

Frederick Adzitey ◽

Joseph Yaro ◽

Joseph Kudadam Korese ◽

Mohammad Halim Jeinie ◽

Nurul Huda

Keyword(s):

Mineral Composition ◽

Pearl Millet ◽

Peroxide Value ◽

Physicochemical Characteristics ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Production Costs ◽

Calcium Magnesium ◽

Water Holding

This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.

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Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/902/1/012011 ◽

2021 ◽

Vol 902 (1) ◽

pp. 012011

Author(s):

A M P Nuhriawangsa ◽

B S Hertanto ◽

A Budiharjo ◽

W Swastike ◽

L R Kartikasari

Keyword(s):

Ph Value ◽

Cooking Loss ◽

Water Holding Capacity ◽

Vigna Angularis ◽

Physical Quality ◽

Taro Flour ◽

Red Bean ◽

Water Holding ◽

Chicken Patties

Abstract This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.

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PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

Buletin Peternakan ◽

10.21059/buletinpeternak.v35i1.590 ◽

2012 ◽

Vol 35 (1) ◽

pp. 50 ◽

Cited By ~ 3

Author(s):

Rizky Arizona ◽

Edi Suryanto ◽

Yuny Erwanto

Keyword(s):

Room Temperature ◽

Storage Time ◽

Ph Value ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Liquid Smoke ◽

Randomized Design ◽

Water Holding

The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p<0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days significantly (p<0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p<0.05) by liquid smoke. There was no interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat. (Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)

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