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

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

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

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)

scholarly journals PENGARUH LAMA PERENDAMAN DAGING SAPI DALAM BLEND JAHE (Zingiber officinalle Roscoe) TERHADAP pH dan KEEMPUKAN

2020 ◽  
Vol 4 (2) ◽  
pp. 92-97
Author(s):  
Suratno Suratno ◽  
Ali Husni ◽  
Rr Riyanti ◽  
Dian Septinova
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Zingiber Officinale ◽  
Soaking Time ◽  
Significance Level ◽  
Beef Meat ◽  
Randomized Design ◽  
Significant Difference ◽  
Zingiber Officinale Roscoe ◽  
Meat Samples

This study aimed to determine the effect of soaking time for beef meat in ginger blend (Zingiber officinale Roscoe) on pH and tenderness. This research was conducted at the Animal Production and Reproduction Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. Meat samples were obtained from Z-Beef slaugher house at Bandarlampung. The study used an experimental method in a completely randomized design with four treatments and five replications using a 15% ginger blend solution. The treatments were beef meat without soaking, soaking for 10 minutes, 20 minutes and 30 minutes with ginger blend. The results obtained were analyzed with Analysis of Variance (ANOVA) at 5% significance level and continued with the Least Significant Difference test (LSD test). The results showed that the soaking time with ginger blend had no significant effect (P>0.005) on the pH value, but it had a significant effect (P<0.005) on the tenderness of beef meat with soaking time was up to 30 minutes.   Key words: Beef, Ginger, Soaking time,  pH, and tenderness

scholarly journals DERAJAT KEASAMAN DAN ANGKA REDUKTASE SUSU KAMBING PERANAKAN ETTAWA PASTEURISASI DENGAN LAMA SIMPAN YANG BERBEDA PADA SUHU REFRIGERATOR 4?

2021 ◽  
Vol 5 (2) ◽  
pp. 114-118
Author(s):  
Egil Olsen ◽  
Arif Qisthon ◽  
Veronica Wanniatie ◽  
Ali Husni
Keyword(s):  
Storage Time ◽  
Goat Milk ◽  
Animal Husbandry ◽  
Titratable Acidity ◽  
Significance Level ◽  
Goat’S Milk ◽  
Randomized Design ◽  
Significant Difference ◽  
Refrigerator Temperature ◽  
Goat's Milk

This study aimed to determine the effect of storage time at 4? refrigerator temperature on degrees of acidity and reductase score in pasteurized Ettawa goat milk and to determine the optimum storage time for pasteurized goat milk. This research was conducted in March--April 2020, at the Livestock Production Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used was 6 liters of Ettawa Grade goat milk. This study used a completely randomized design, with 5 treatments and 4 replications, namely Pasteurized goat's milk stored for 0 days (P0), Pasteurized goat's milk was stored for 6 days (P1), Pasteurized goat's milk stored for 12 days (P2), Pasteurized goat's milk stored for 18 days (P3), and pasteurized goat milk stored for 24 days (P4). The variables observed were the degree of acidity, the amount of reductase, and the optimum storage time. The data obtained were then analyzed for variance / Analysis of Variance (ANOVA) at the 5% significance level and continued with the Least Significant Difference (LSD) test. The results showed that pasteurized Ettawa goat's milk with a storage time of 24 days at 4? refrigerator temperature had no significant effect on the degrees of acidity, but had a significant effect on the methylene blue reductase test. The conclusion of this research is that the storage time of Pasteurized goat's milk for 12 days at 4? temperature is the optimum storage time to maintain the quality of milk with degrees of acidity of 7.5�SH and a reductase score for 8 hours. Keywords: Reductase number, Titratable acidity, Pasteurization, Refrigerator, Goat milk

scholarly journals Pengaruh Air Kelapa Terhadap Kualitas Fisik Daging Sapi

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.

scholarly journals LAMA PENYIMPANAN PADA SUHU DINGIN DAGING BROILER YANG DIBERI AIR PERASAN JERUK KASTURI (Citrus madurensis Lour.)

ZOOTEC ◽  
2014 ◽  
Vol 34 (2) ◽  
pp. 148
Author(s):  
Alwin K.Y Wowor ◽  
T. A. Ransaleleh ◽  
M. Tamasoleng ◽  
S. Komansilan
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Lime Juice ◽  
Temperature Range ◽  
Randomized Design ◽  
Water Holding

ABSTRACT STORAGE TIME OF BROILER MEAT THAT WERE GIVEN KASTURI LIME JUICE (Citrus madurensis Lour.)The purpose of this research was to determine the effect of storage time in a temperature range of -2°C to 4°C towards the pH value, moisture content, water holding capacity, and cooking loss of broiler meat that were given Kasturi lime (Citrus madurensis Lour.) juice. This research used the completely randomized design with 5 treatments which were  (P1) = without storage; (P2) = 3 days of storage; (P3) = 6 days of storage, (P4) = 9 days of storage; (P5) = 12 days of storage and 4 repetitions. The variables observed were pH value, moisture content, water holding capacity, and cooking loss. The results showed that the storage time of broiler meat that were given Kasturi lime juice did not effect moisture content, water holding capacity, and cooking loss however it effect the pH value of the broiler meat. We concluded that storage of broiler meat in a temperature range of -2°C to 4°C retained the pH value, moisture content, water holding capacity, and cooking loss until 12 days.   Keywords       : Broiler meat, storage time, kasturi lime

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

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

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

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

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
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

<p>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<br />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<br />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<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;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&lt;0.05) by liquid smoke. There was no<br />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<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

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

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.

scholarly journals Physical characteristics and organoleptic of chicken crepes

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).

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