scholarly journals KAJIAN LAMA PEMBEKUAN DAN JENIS DAGING TERHADAP KUALITAS DAGING SAPI (Bos primigenius taurus), AYAM BROILER (Gallus domesticus), IKAN PATIN (Pangasius sp) DAN DAGING KAMBING (Capra aegagrus hircus) YANG DITHAWING

2020 ◽  
Vol 7 (2) ◽  
pp. 78-86
Author(s):  
Yudi Garnida ◽  
Tantan Widiantara
Keyword(s):  
Water Content ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Gallus Domesticus ◽  
Main Research ◽  
Test Response ◽  
Capra Aegagrus ◽  
Preliminary Research ◽  
Chemical Response ◽  
Color Texture

This research aims to study and analyse the freesing long study and the type of meat to quality beef (Bos primigenius taurus), broiler chicken (Gallus domesticus), fish catfish (Pangius sp) and goat meet (Capra aegagrus hircus) in the thawing. Preliminary research and primary research. Preliminary research on the method of election is the champion and thawing on broiler chicken meat with the analysis of the levels of the protein. The main research was done using 4x2 factorial experiment design pattern in a random design group (RAK) consisting of 2 factors, namely a long freeze 14 days and 20 day, as well as the factors type of beef, chicken broile, meat fish and catfish goat meat with deutonomy as much as 3 times. The result of preliminary research which include analysis of protein levels on broiler chicken meat using some method of thawing obtained resutl of selectd method using microwave thawing at temperature of 30oC with decreased levels of protein most low of 1.21 %. The result of the research show that the main factor of the old chemical response to the freezing of water of water content, levels, and the levels of protein, microbiology test response TPC, as well as the response of organoleptic color, texture and scent on meat that has been frozen, meat type factor effect on the chemical response of water content, and the levels of protein, microbiology test response TPC, as well as the response of organoleptic color, texture and scent meat that has been frozen, but has no effect against a chemical response levels of grey and the interaction between the long freezing meat types and effect on the response organoleptic attribute color and scent of the attribute.

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

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

scholarly journals Kandungan Protein dan Kadar Air Bakso Daging Ayam Broiler pada Penambahan Bahan Pengenyal yang Berbeda

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
Rusli Rusli ◽  
Intan Dwi Novieta ◽  
Rasbawati Rasbawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Broiler Chicken ◽  
Animal Husbandry ◽  
Egg White ◽  
Chicken Meat ◽  
Randomized Design ◽  
Average Water ◽  
Completely Randomized Design ◽  
The University

Abtract. The study aimed to determine the effect of different meatball enhancers on meatbel protein and to determine the effect of different meatball enhancers against meatball water content. This research was conducted in june 2018 at the Laboratory of the Faculty of Agriculture, Animal Husbandry and Fisheries of the University of Muhammadiyah Parepare. Research using broiler chicken meat, water, flavorings, garlic, pepper, salt, egg white, carrageenan, gelatin, tissue, and ice cubes. The study used a completely randomized design (CRD) with four treatment levels and three replications, namely T0 = without ingreadients, T1 = crisp egg white, T2 = crustacean, T = gelatin. The results of the study showed that with the addition of pulses that the protein content of meatballs had a very real effect and water content in meatball with the addition of different ingredients that are influential real to meatball water content. The highest average protein value to the lowest is T0 is 6.52, T2 is 6.46, T1 is 6.33, T3 is 4,15. The highest average water volues to the lowest were T1 at 63.35, T0 at 63.05, T3 at 62.58, and T2 at 62.44. From the results of the study, it is known that the best treatment and can be recommended is T2 treatment with karagenan crusher.Keywords: Proteins, water content, broiler chicken meat, egg white, carrageenan, and gelatin.

scholarly journals PERBEDAAN PENURUNAN NILAI a*, b* dan L* PADA DAGING AYAM BROILER (Gallus domesticus) AKIBAT OZONASI DAN PEREBUSAN

2019 ◽  
Vol 6 (2) ◽  
pp. 86
Author(s):  
Anita Wilatika Pratama
Keyword(s):  
Broiler Chicken ◽  
Chicken Meat ◽  
Gallus Domesticus ◽  
T Test ◽  
Significant Difference ◽  
The Right ◽  
Paired T Test

Abstrak Penelitian ini bertujuan untuk mengetahui perbedaan penurunan nilai kromatik warna a*, b* dan L* daging ayam hasil ozonasi dan perebusan sehingga didapatkan perlakuan yang tepat. Penelitian dilakukan dengan uji t berpasangan yang terdiri dari 3 perlakuan dan 3 kali pengulangan. Ozonasi dilakukan dengan konsentrasi sebesar 1,5 ppm selama 4 menit dan direndam selama 3 menit. Perebusan dilakukan dengan suhu ±80 0C selama 24 menit. Instrumen diuji menggunakan alat Chromameter CR-400. Hasil menunjukkan bahwa nilai L* (kecerahan) daging ayam hasil ozonasi dan perebusan terdapat perbedaan yang signifikan, nilai a* (kemerahan) daging ayam hasil ozonasi dan perebusan terdapat perbedaan yang signifikan, nilai b* (kekuningan) daging ayam hasil ozonasi dan perebusan terdapat perbedaan yang signifikan. Perlakuan yang tepat untuk mempertahankan nilai a*, b* dan L* daging ayam broiler yaitu dengan cara diozon yang menyebabkan daging lebih cerah, berwarna merah cerah dan tidak kekuningan.  Kata kunci : Ayam; daging; ozonasi; penurunan; perebusan. Abstract This study aims to determine the differences in the reduction of chromatic values of a *, b * and L * ozonation and boiling chicken meat so that the right treatment is obtained. The study was conducted by paired t test consisting of 3 treatments and 3 repetitions. Ozonation was carried out with a concentration of 1.5 ppm for 4 minutes and soaked for 3 minutes. Boiling is carried out at ± 80 0C for 24 minutes. The instrument was tested using a Chromameter CR-400. The results showed that the value of L * (Lightness) of ozonation and boiling chicken meat had a significant difference, the a * (redness) value of ozonation and boiling chicken meat had significant differences, the value of b * (yellowness) of ozonation and boiling chicken meat was significant difference. The right treatment to maintain the values of a *, b * and L * broiler chicken meat is by diozone which causes the meat to be brighter, bright red and not yellowish.  Keywords: boiling; chicken; decrease; meat; ozonation.

Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

2009 ◽  
Vol 12 (3) ◽  
pp. 681-690 ◽  
Author(s):  
Ann S. Mothershaw ◽  
Taghreed Gaffer ◽  
Isam Kadim ◽  
Nejib Guizani ◽  
Issa Al-Amri ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Quality Characteristics ◽  
Chicken Meat ◽  
Different Temperatures

DETERMINATION OF TECHNOLOGICAL PARAMETERS OF CULINARY PRODUCTS PRODUCTION USING MIXTURES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES

2020 ◽  
pp. 189-198
Author(s):  
A. Meliaschenya ◽  
I. Kaltovich ◽  
G. Pinchuk
Keyword(s):  
Broiler Chicken ◽  
Raw Materials ◽  
Chicken Meat ◽  
Additive Technologies ◽  
Technological Parameters ◽  
Optimal Length ◽  
Layer Width ◽  
Degree Of Hydration ◽  
Rational Sequence

The article presents the results of research on the determination of rational technological parameters for the production of culinary products using dry mixtures and emulsions based on animal raw materials for additive technologies. It was found that when making products using mixtures and emulsions based on broiler chicken meat, as well as a combination of broiler chicken meat and pork, pork and beef (ratio 1:1) rational height of the layer, which makes it possible to ensure stability and safety of the product shape (with a fixed diameter of the opening of the culinary syringe – 7 mm and the optimal length of the layer - 100 mm), is from 14–21 mm (with a layer width of 7 mm) and up to 133–154 mm (with a layer width of 98 mm), which allows for improved structural and mechanical (SSL – 1090.7–1099.9 Pa) and functional and technological indicators of these products (WHC – 92.7–97.5%). The rational sequence of application and the duration of chopping of the main and auxiliary raw materials for the manufacture of emulsions, the duration of preparation (3 minutes), the degree of hydration (1:2 – 1:3) and the temperature of water for the reduction of dry mixtures (60±1° C) were established, which made it possible to develop technological schemes for the production of culinary products using additive technologies.

scholarly journals Karakteristik Genus Bakteri Pada Karkas Ayam Broiler Dari Swalayan di Kota Pontianak

2018 ◽  
Vol 7 (3) ◽  
Author(s):  
Prianti Rahmawati Diah Wulandari Rousdy
Keyword(s):  
Broiler Chicken ◽  
Pathogenic Bacteria ◽  
Chicken Meat ◽  
Bacterial Isolates ◽  
Bacterial Genus ◽  
Chicken Carcass

The availability  of nutrients in chicken carcasses can cause chicken meat to be an excellent medium for the growth of pathogenic and non-pathogenic bacteria. This study aims to determine the characteristics of the bacterial genus in broiler chicken carcasses from supermarkets in Pontianak City. Based on the results of the study found 23 bacterial isolates in broiler chicken carcass samples from supermarkets in Pontianak City, which included members of the Aeromonas, Acetobacter, Alcaligenes, Amphibacillus, Bacillus, Brevibacterium, Camphylobacter, Carnobacterium, Erwinia,  Erysipelothrik, Eubacterium, Hafnia, Kluyvera, Klebsiella, Kurthia, Lactobacillus, Listeria, Proteus, Pseudomonas, Shigella, Sporolactobacillus, Serratia, and  Yersinia.

scholarly journals Interaction of Salmonella with E. coli and Proteus spp. in Biofilm Formation

2021 ◽  
pp. 30-45
Author(s):  
S. U. Pathiranage ◽  
D. N. N. Madushanka ◽  
K. V. D. M. Hasintha ◽  
H. C. Nadishani ◽  
G. C. P. Fernando ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Salmonella Spp ◽  
E Coli ◽  
Time Points ◽  
Dual Cultures ◽  
Microtitre Plate Assay ◽  
Biofilm Development ◽  
Numerous Time

Aims: Investigate the interaction of Salmonella spp. with E. coli and Proteus spp. in biofilm formation as mono and dual-species at different time durations Experimental Design: Salmonella, Proteus, and E. coli were isolated from Broiler chicken meat, and the biofilm-forming ability of these organisms were studied. Place and Duration of Study: The study was conducted at the Laboratory of Livestock Production, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, from 2019 December to 2020 May. Methodology: This study investigated the biofilm-forming ability of Salmonella as a mono species and its interaction with E. coli and Proteus in the process of biofilm formation. Microorganisms used for this study were isolated from broiler chicken meat. Biofilm was quantified using a microtitre plate assay. The interaction effects were tested at the temperature of 280C in different time durations (up to 120 hours). Results: Salmonella 1 and Proteus monocultures showed significantly higher biofilm-forming ability than Salmonella 3 isolate at all tested time points. At 120 hr, additionally to the salmonella 1 and Proteus isolates E. coli also formed significantly higher biofilms than Salmonella 3. However, Salmonella 3 was the lowest biofilm former as mono biofilm at all tested time durations. Salmonella 1 interaction with Salmonella 3 isolates formed less biofilms than Salmonella 1 mono biofilm at 48hr and 72hr correspondingly. Salmonella 1 and its interactions with Salmonella 3, Proteus, E. coli showed similar biofilm-forming abilities without significant differences at all other tested time points. Specifically, Salmonella 3 interaction with Salmonella 1 as dual biofilm showed higher biofilm-forming ability than Salmonella 3 mono biofilm at all tested time points. Tested isolates and their interaction achieved the highest biofilm formation at numerous time points. In fact, at 48hr, Salmonella 3 isolates and its interaction of Proteus, E. coli, and Salmonella 1 interaction with Proteus attained their highest biofilm formation abilities. The highest biofilm formation was achieved by Salmonella 1 isolate as mono biofilm and Salmonella 1 interaction with E. coli as dual biofilm at 72hr. Biofilm-forming trend of respective isolates and interactions showed numerous patterns at tested time durations. Specifically, E. coli rapidly enhanced its biofilm-forming ability as monoculture from 24 hr to 120 hr. Proteus, Salmonella 3 as monocultures, Salmonella 3 interaction with Proteus and E. coli as dual cultures showed progressive biofilm development from 24 hr to 48 hr. Salmonella 1 monoculture and its interaction with Salmonella 3, E. coli as dual biofilm improved their biofilm-forming ability from 24 hr to 72 hr. Similar to Salmonella 3 interaction with Proteus, Salmonella 1 interaction with Proteus also increased its biofilm-forming ability from 24 hr to 48 hr. Conclusions: This study concluded that there is a variation among isolates and their combinations in forming the biofilms, where there is an enhancement of biofilm in dual-species over the mono-species in some interaction, and there is a reduction in biofilm formation by dual-species with some combinations. Further, this concluded that Salmonella is interacting with other commonly found bacteria such as Proteus and E. coli in biofilm formation.

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

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

scholarly journals KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI

2016 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Febby J Polnaya ◽  
Rachel Breemer
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Sweet Potato ◽  
Sensory Analysis ◽  
Total Protein ◽  
Proximate Composition ◽  
Ash Content ◽  
Crude Fiber ◽  
Brownish Yellow ◽  
Color Texture

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.

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