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

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

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PENGARUH LAMA PERENDAMAN MENGGUNAKAN CUKA SAGUER TERHADAP PENINGKATAN KUALITAS FISIK DAGING ENTOK (Chairina moschata)

ZOOTEC ◽

10.35792/zot.36.1.2016.10357 ◽

2015 ◽

Vol 35 (2) ◽

pp. 105

Author(s):

Erlita N. Jengel ◽

E. H.B. Sondakh ◽

F. S. Ratulangi ◽

C. K.M. Palar

Keyword(s):

Analysis Of Variance ◽

Water Holding Capacity ◽

Soaking Time ◽

Physical Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

THE EFFECT OF MARINATING TIME USING CUKA SAGUER ON PHYSICAL QUALITY INCREASING OF ENTOK MEAT (Chairina Moschata). This study aims to determine of physical quality of entok meat after marinating with cuka saguer. Cuka saguer using to soak meat in this research was obtained from fermentated yield of fluid from enau tree. The marinated meat in this research was entok meat. This experiment was arranged in a completely randomized design consisted of five treatments as followed R0 entok meat was without marinated , R1 entok meat was marinated for 20 minutes, R2 entok meat was marinated for 40 minutes, R3 entok meat was marinated for 60 minutes, R4 entok meat was marinated for 80 minutes and each treatment was conducted four times replication. If occur significant in analysis of variance so the average comparing was followed by DMRT test. The result showed The marinated entok meat using cuka saguer was significantly on pH and water holding capacity (WHC), while texture of meat no significant. In conclusion, the soaking time for 20 minutes with cuka saguer can be used to soak entok meat because able to maintain texture of meat and to increase WHC at the condition of pH normal. Keywords: entok meat, cuka saguer, physical quality of meat

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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.

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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.

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

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

10.23960/jrip.2021.5.1.14-21 ◽

2021 ◽

Vol 5 (1) ◽

pp. 14-21

Author(s):

Triyono Triyono ◽

Rr. Riyanti ◽

Veronica Wanniatie

Keyword(s):

Ph Value ◽

Animal Production ◽

Water Holding Capacity ◽

Variance Analysis ◽

Agricultural Technology ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Level Of Significance ◽

Water Holding

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)

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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.

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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)

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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.

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

Sains Peternakan ◽

10.20961/sainspet.9.2.82-87 ◽

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

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

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