PENGARUH PENGGUNAAN SARI BUAH PEPAYA MUDA TERHADAP KEEMPUKAN, pH, DAN DAYA IKAT AIR DAGING ITIK PETELUR AFKIR

This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) of laying duck meat. This research was conducted in January 2020 in Laboratory of Animal Production of Animal Husbandary Department and in Laboratory of Agricultural Technology, Faculty of Agriculture, Lampung University. The materials of this research were 20 pieces of laying duck thigh meat. The research used Completely Randomized Design (CRD) with 4 treatments and 5 reaplications, i.e. duck thigh meat marination with 0% of unripe papaya extract (P0), with 10% of unripe papaya extract (P1), with 20% of unripe papaya extract (P2), and with 30% of unripe papaya extract (P3). The observed variables were tenderness, pH value, and WHC of laying duck meat. The obtained data was analyzed by using variance analysis at 5% level of significance, and if the results had significant effect, then were tested further using Least Significant Difference (LSD) test. The result of variance analysis indicated that marination of laying duck meat with different percentage of unripe papaya extract affected on tenderness (P<0,05), but it did not affect on pH value and WHC of laying duck meat. Keywords: Laying duck meat, pH value, Tenderness, Unripe papaya extract, Water Holding Capacity (WHC)

Download Full-text

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

Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) ◽

10.23960/jrip.2021.5.1.30-36 ◽

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

Download Full-text

PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA

Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) ◽

10.23960/jrip.2021.5.2.119-126 ◽

2021 ◽

Vol 5 (2) ◽

pp. 119-126

Author(s):

I Gede Pande Wisnu Gunanda ◽

Dian Septinova ◽

RR Riyanti ◽

Veronica Wanniatie

Keyword(s):

Ph Value ◽

Animal Husbandry ◽

Water Holding Capacity ◽

Coconut Water ◽

Broiler Meat ◽

Significance Level ◽

Randomized Design ◽

Significant Difference ◽

Refrigerator Temperature ◽

Water Holding

This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P<0,05) on pH and water holding capacity of broiler meat, but no significant effect (P>0,05) on cooking losses of broiler meat. Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time

Download Full-text

PHYSICAL QUALITY OF BEEF WHICH IS AGING TRADITIONALLY

Majalah Ilmiah Peternakan ◽

10.24843/mip.2021.v24.i02.p04 ◽

2021 ◽

Vol 24 (2) ◽

pp. 72

Author(s):

POETY M. K. ◽

N. L. P. SRIYANI ◽

A. A. OKA

Keyword(s):

Ph Value ◽

Water Holding Capacity ◽

Optimal Time ◽

Fresh Meat ◽

Physical Quality ◽

Research Material ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

This research aims to determine the effect of traditional aging meat on the physical quality of beef and the opti- mal time of traditional withering to obtain good quality beef. The research material used was beef on the LD muscle (Longisimus dorsi). The design used was completely randomized design (CRD) with 4 treatments and 4 replicati- ons, namely P0 = fresh meat without aging, P1 aging beef for 6 hours, P2 aging beef for 8 hours and P3 aging beef for 10 hours at room temperature 28-29oC. The variables observed in this study were pH, color, water holding capacity, cooking losses, and weep lose. The results showed that statistically traditional aging beef was significantly different (P<0.05) on the pH value, color and weep lose but not significantly different (P>0.05) on the value of water holding capacity and cooking loss. It can be concluded that the length time of aging beef could affect beef physical quality and the optimal time to produce the best quality physic of the beef is 6 hours.

Download Full-text

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

Buletin Peternakan ◽

10.21059/buletinpeternak.v39i1.6153 ◽

2015 ◽

Vol 39 (1) ◽

pp. 9 ◽

Cited By ~ 1

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

The aim of the research was to determine the advantage of tumeric flour (Curcuma domestica Val) and ginger flour (Zingiber officinale) addition on quality of culled duck meatball in different storage times. The materials were thigh duck, tumeric flour and ginger flour. The design used in experiment was a Completely Randomized Design (CRD) with factorial pattern 4x3 as the first factor was concentration of 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; 16 hours). The result of the research showed that storage time affected (P<0.05) pH, tenderness and waterholding capacity. Concentration of tumeric flour and ginger flour affected tenderness.There was no interaction between those two factors on pH, water-holding capacity, tenderness,and total proteolitic bacteria. Concentration of turmeric flour 0,5% and ginger flour 1% with storage time during 0 hours gave the best result, with a pH value 6.49, tenderness 0.31, water-holding capacity 22.27, and a total proteolytic bacteria , 3.57x104. In conclusion, the finest result founded at 0.5% of turmeric flour and 1% of ginger flouraddition in meatball before storage. (Keywords: Culled duck, Ginger flour, Meatball, Storage time, Tumeric flour)

Download Full-text

Pengaruh Air Kelapa Terhadap Kualitas Fisik Daging Sapi

Jurnal Peternakan Sriwijaya ◽

10.33230/jps.7.2.2018.7471 ◽

2019 ◽

Vol 7 (2) ◽

Author(s):

D Wahyuni ◽

F Yosi ◽

G Muslim

Keyword(s):

Ph Value ◽

Water Holding Capacity ◽

Coconut Water ◽

Physical Quality ◽

Randomized Design ◽

Value Range ◽

Completely Randomized Design ◽

Water Holding

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh air kelapa sebagai bahan rendaman daging terhadap kualitas fisiknya. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Perlakuan terdiri dari kontrol (P0), perendaman daging sapi kedalam air kelapa selama 30 menit (P1), perendaman selama 60 menit (P2), dan perendaman selama 90 menit (P3). Peubah yang diamati dalam penelitian ini adalah pH, daya ikat air dan keempukan daging sapi. Hasil penelitian menunjukan bahwa pH, daya ikat air dan keempukan daging sapi yang diberi perlakuan rendaman air kelapa tidak berbeda nyata dengan kontrol. Nilai pH daging berada di kisaran 5,74-5,86, daya ikat air 33,62-46,21% dan keempukan 6,90-9,39 N. Kesimpulannya adalah penggunaan air kelapa sebagai bahan rendaman daging sapi belum mampu mempengaruhi pH, daya ikat dan keempukan. Kata kunci: Air Kelapa, Daging Sapi, Kualitas Fisik The aim of this research was to find out the effect of coconut water to physical quality of beef. The research designed by Completely Randomized Design (CRD) which consisted 4 treatments. The treatments consisted were control (P0), soaked beef in coconut water for 30 minutes (P1), soaked for 60 minutes (P2) and soaked for 90 minutes (P3). The parameter observed in this research were pH, water holding capacity and tenderness. The result of this research showed that pH, water holding capacity and tenderness of soaked beef had not significantly different than control. Beef pH value range were 5.74-5.86, water holding capacity 33.62-46.21% and tenderness 6.90-9.39 N. The conclusion was the usage of coconut water as beef soaking material didn’t affect pH, water holding capacity and tenderness. Keyword: Coconut Water, Beef, Physical Quality.

Download Full-text

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

Majalah Ilmiah Peternakan ◽

10.24843/mip.2021.v24.i01.p04 ◽

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.

Download Full-text

Study on Optimization of Yeast Level and Duration for Aerobic and Anaerobic Fermentation for Production of Jack Fruit (Artocarpus heterophyllus L.) Wine

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i2130285 ◽

2020 ◽

pp. 12-19

Author(s):

S. K. Anil ◽

Praveen Gidagiri ◽

R. Hamsa ◽

Praveen Jholgikar

Keyword(s):

Ph Value ◽

Anaerobic Fermentation ◽

Content Increase ◽

Alcohol Content ◽

Randomized Design ◽

Significant Difference ◽

Cold Condition ◽

Completely Randomized Design ◽

Aerobic And Anaerobic

The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (Artocarpus heterophllyus L.) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot), Arabhavi, during the year 2010-2011. It consisting of different treatments viz T1 –20 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T2-30 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T3–20 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T4 –30 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T5 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T6 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T7 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation and T8 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation. The experiment was laid out in a completely randomized design with three replications. The main objective was to standardize the optimum yeast level and duration required for aerobic and anaerobic fermentation and also to study various biochemical and organoleptic quality of wine recorded at regular interval during the storage of wine. The highest TSS was maintained in treatment T1 (10.47) and T4 (10.47) in cold condition and in ambient condition T1 (10.43) followed by T2 (10.35) shows highest TSS. The pH value increases from 3.36 (fresh wine) to 3.89 (6 MAS in cold) and 3.84 (6 MAS in ambient) and acidity will decrease from 0.59 to 0.49 (Cold) and 0.52 (ambient). Alcohol content increase from 7.46 to 8.12 percent (Cold) and 8.04 (Ambient). Tannin per cent were showed non significant difference and decreasing trend can be seemed over period of aging, T8 (30 g of yeast + 48 hrs aerobic and 14 days of anaerobic fermentation) observe the highest per cent of tannins throughout the investigation.

Download Full-text

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)

Download Full-text

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2021.016.02.4 ◽

2021 ◽

Vol 16 (2) ◽

pp. 105-116

Author(s):

Peni Patriani ◽

Harapin Hafid

Keyword(s):

Ph Value ◽

Chicken Meat ◽

Cooking Loss ◽

Water Holding Capacity ◽

Drip Loss ◽

Physical Quality ◽

Fresh Fish ◽

Randomized Design ◽

Water Holding

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

Download Full-text

Physical characteristics and organoleptic of chicken crepes

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/888/1/012043 ◽

2021 ◽

Vol 888 (1) ◽

pp. 012043

Author(s):

K K A D Bulang ◽

A Susilo ◽

K U Al Awwaly

Keyword(s):

Water Content ◽

Fast Food ◽

Rice Flour ◽

Physical Characteristics ◽

Water Holding Capacity ◽

Bamboo Shoot ◽

Randomized Design ◽

Significant Difference ◽

Rate Test ◽

Water Holding

Abstract Crepes are one of the fast-food snacks from France. Crepes are round pancakes that are folded like a fan and thin. It can be added using chicken meat. This study aimed to determine the physical characteristics and organoleptic of chicken crepes substituted with mocap flour with bamboo shoots. This study used a completely randomized design with six treatments and three replications. There were P0 (rice flour, maize flour, and mocap flour 4.5%, without using bamboo shoot flour); P1 (2.5% mocap flour and 2% bamboo shoot flour); P2 (2% mocap flour and 2.5% bamboo shoot flour); P3 (1.5% mocap flour and 3% bamboo shoot flour); P4 (2% mocap flour and 2.5 percent bamboo shoot flour), P5 (1% mocap flour and 3.5 percent bamboo shoot flour). The data obtained were analyzed using ANOVA and continued using the Duncan Multiple Rate test if there was a significant or very significant difference (P˂0.05). The study concluded that the best treatment was on chicken crapes with P1 treatment (2.5% mocap flour and 2% bamboo shoot flour) from the water content test, Water Holding Capacity (WHC), pick up, hygroscopic and organoleptic. The results of the research on chicken crepes did not affect Water Holding Capacity (WHC) and pick-up values obtained (P> 0.05), while the water content and hygroscopic had a significant effect on chicken crepes with a significance value of 0.001 (P˂ 0.05). The organoleptic test results on chicken crapes significantly affected the texture (P˂0.05). Meanwhile, chicken crepes had no significant effect on color, taste, and aroma (P>0.05).

Download Full-text