scholarly journals EFEKTIVITAS KITOSAN SEBAGAI EDIBLE COATING KARKAS AYAM BROILER

2020 ◽  
Vol 1 (1) ◽  
pp. 17
Author(s):  
Ken Ratu Gharizah Alhuur ◽  
Eggy Muhammad Juniardi ◽  
Kusmayadi Suradi
Keyword(s):  
Broiler Chicken ◽  
Chitosan Solution ◽  
Edible Coating ◽  
Chitosan Concentration ◽  
Randomized Design ◽  
Chicken Carcass ◽  
Optimal Effect ◽  
Number Of Bacteria ◽  
Temperature Storage

The purpose of this study is to obtain the chitosan concentration which provides the most optimal effect on the quality of broiler chicken carcasses in terms of total bacterial counts, storability at room temperature storage (27-30℃) and carcass acceptability. The study was conducted experimentally with a completely randomized design, using four treatments and five repetitions. The trial was carried out by dipping the broiler chicken carcass into for levels of chitosan concentration, namely 0%, 1%, 2%, and 3% for three seconds and then drained for 10 minutes. The results showed that the chitosan solution with a concentration of 3% as edible coating on broiler chicken carcasses showed the best results in suppressing the number of bacteria (TPC = 47.38×106 CFU/g), and extending shelf life (1076,40 minutes), as well as acceptability is still preferred by the panelists.

scholarly journals Pengaruh Ekstrak Propolis sebagai Edible Coating terhadap Karakteristik Kimia dan Aktifitas Antioksidan Daging Sapi pada Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (2) ◽  
pp. 72-78
Author(s):  
Andre ◽  
A. Apriantini ◽  
C. Budiman
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Room Temperature ◽  
Edible Coating ◽  
Chemical Characteristics ◽  
Room Temperature Storage ◽  
Propolis Extract ◽  
Randomized Design ◽  
Temperature Storage

This aim of this study is to determine the effect of using propolis extract as edible coating for beefon chemical characteristics consisting of moisture content, malondialdehyde value and antioxidantactivity at room temperature storage. This research used randomized design with 4 treatments and 3replications. The treatment applied in this study was immersing the meat in propolis extract with differentconcentrations, that are 0.5%, 1.0%, and 1.5% propolis coating. Coating meat with the addition ofpropolis extract was able to have a significant effect at a concentration of 0.5% on water content and theantioxidant activity of coating meat (P <0.05). The addition of propolis extract at various concentrationscan maintain the quality of beef by reducing rancidity during storage. The increasing concentration ofpropolis extract caused the decreasing of MDA value.

scholarly journals Pengaruh Pemberian Asap Cair Melalui Air Minum Terhadap Kualitas Karkas Ayam Broiler

2014 ◽  
Vol 14 (1) ◽  
pp. 71-75 ◽  
Author(s):  
Meisji Liana Sari ◽  
Fitri Nove Liya Lubis ◽  
Lia Dwi Jaya
Keyword(s):  
Drinking Water ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Wood Vinegar ◽  
Randomized Design ◽  
Chicken Carcass ◽  
Completely Randomized Design

(The Effect of Wood Vinegar Through to The Drinking Water on The Quality of Broiler Chicken Carcass)ABSTRACT. This aims of this research was to determine the percentage of carcass, commercial carcass parting and meat bone ratio (breast, thigh and wing) of broiler consumed wood vinegar. This research was assigned into used Completely Randomized Design (CRD) with 5 different treatments and each 3 replicates. The treatments were dose of wood vinegar, R0 = water + 0% wood vinegar, R1 = water + 0.25% wood vinegar, R2 = water + 0.5% wood vinegar, R3 = water + 0.75% wood vinegar, R0 = water + 1% wood vinegar. The observed parameters were percentage of carcass, commercial sliced carcass parting and meat bone ratio. The results showed that wood vinegar in the drinking water did gave not significantly (P0,05) effect to the percentage of carcass, commercial sliced carcass parting and meat bone ratio of broiler chickens. It is concluded that Liquid wood vinegar can be used for broiler chickens until 1%.

scholarly journals Kualitas Karkas Ayam Broiler yang Diberikan Pakan Supplemen Limbah Wortel

2021 ◽  
Vol 2 (2) ◽  
pp. 47-50
Author(s):  
G G Maradon ◽  
R Noviadi
Keyword(s):  
Broiler Chicken ◽  
Carcass Weight ◽  
Human Consumption ◽  
Randomized Design ◽  
Chicken Carcass ◽  
Completely Randomized Design

Carrot waste is carrots with criteria that are not suitable for human consumption. Carrot waste contains various vitamins and minerals. This study aims to evaluate the quality of broiler chicken carcass. The study used a completely randomized design (CRD) with 4 treatments and 6 replications. The treatments given included R0 = 0% additional feed from carrot waste; R1 = 0.5% additional feed waste carrots; R2 = 1% additional feed from carrot waste; R3 = 1.5% additional feed from carrot waste. The data obtained were tested for normality and homogeneity before being analyzed using the Analysis of Variants. If there is a difference then proceed with Duncan's multiple distance test. The results showed that the best results were given additional feed of carrot waste at the level of 1% to increase carcass weight and carcass percentage, carcass color would increase along with the increase in the level of carrot waste addition.

scholarly journals The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 113-119
Author(s):  
W. Swastike ◽  
E. Suryanto ◽  
Rusman ◽  
C. Hanim ◽  
Jamhari ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Quality Properties ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Temperature Storage

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

scholarly journals THE EFFECT OF CHITOSAN COATING ON COLOR AND BRIX OF RED GRAPES (Vitis vinivera) IN STORAGE

2020 ◽  
Vol 9 (4) ◽  
pp. 361
Author(s):  
Andra Tersiana Wati ◽  
Elok Pawening Maharani
Keyword(s):  
Storage Time ◽  
Chitosan Solution ◽  
Statistical Test ◽  
Edible Coating ◽  
Agricultural Product ◽  
Red Grapes ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Chitosan Concentration ◽  
And Storage

Fruits are a type of perishable agricultural product. One of the post-harvest handling efforts to maintain the freshness of the fruit is chitosan coating. Research has been carried out on various level concentration of chitosan as a coating for grapes (Vitis vinifera) and storage time. This study aims to determine the effect of chitosan concentration on water content,  color and brix of red grapes after storage. Chitosan coating was carried out by immersion methods at various levels of chitosan concentration, namely 0%, 0.5%, 1%, 1.5% and 2% (w/v) with immersion times of 30 seconds and 60 seconds. Based on the statistical test, it is shown that the chitosan concentration of 1.5% (w/v) with immersion time of 60 seconds and storage time on the 5th day is the most optimum for the brightness level of the grapes because the chitosan layer can close the pores of red grapes so that the respiration process aerobic and CO2 which affect color can be inhibited by chitosan solution. Keywords: Chitosan, edible coating, grape, post harvest, shelf life

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

scholarly journals Microbiological quality evaluation of aerobic and vacuum packed broiler chicken carcass under different frozen temperature storage

2020 ◽  
Vol 8 (6) ◽  
pp. 1047-1052
Author(s):  
P Sivakumar ◽  
S Sureshkumar ◽  
V Chandirasekaran ◽  
K Sivakumar ◽  
N Murali ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Quality Evaluation ◽  
Microbiological Quality ◽  
Chicken Carcass ◽  
Temperature Storage

scholarly journals POTENSI PEMANFAATAN KITOSAN TERMODIFIKASI ASAP CAIR SEBAGAI BAHAN EDIBLE COATING ANTI MIKROBA UNTUK PENGAWETAN DAGING

2018 ◽  
Vol 7 (2) ◽  
pp. 6-11 ◽  
Author(s):  
M. Hanafiah, ◽  
M. Faisal ◽  
Izarul Machdar
Keyword(s):  
Chitosan Solution ◽  
Edible Coating ◽  
Coating Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Coating Solution ◽  
Liquid Smoke ◽  
Chitosan Concentration ◽  
Shrimp Shell ◽  
Shrimp Shell Waste ◽  
Meat Samples

This research is a preliminary study of the utilization of chitosan modified with liquid smoke to produce edible coating material that can be used as a preservative of beef. Chitosan compounds obtained from shrimp shell waste, while liquid smoke produced from pyrolysis of palm shells at a temperature of 340oC. Edible coating solution with various concentrations was made by dissolving chitosan (1-1.5%) into 3% liquid smoke, which was then applied as a meat preservative. Meat samples that have been dipped edible coating for 15 minutes, then stored in the refrigerator and observed decreased endurance every 24 hours for 8 days. Analysis results of Gas Chromatography-Mass Spectrometry (GC-MS) showed that liquid smoke contains phenol and acetic acid compounds that have antimocrobial properties. Meat endurance test was done by analyzing the aroma, texture and color of meat. The results showed that the beef that has been coated liquid chitosan solution can last up to 7 days. Chitosan concentration affects the endurance of meat, the greater the chitosan concentration, the better the meat endurance. The optimum concentration was obtained at 1% of chitosan, the meat still has an acceptable aroma, texture and color for up to 6 days. This suggests that chitosan-liquid smoke can be used as an edible coating material.

scholarly journals Efek Penambahan Tepung Daun Kelor (Moringa Oleifera) Pada Ransum Komersial Terhadap Berat Karkas, Persentase Karkas dan Persentase Non Karkas Ayam Broiler

GEMA AGRO ◽  
2018 ◽  
Vol 23 (1) ◽  
pp. 53
Author(s):  
Jery Daku Haril ◽  
Yan Tonga ◽  
I Nyoman Kaca
Keyword(s):  
Broiler Chickens ◽  
Broiler Chicken ◽  
Carcass Weight ◽  
Maize Flour ◽  
Feed Material ◽  
Randomized Design ◽  
Optimal Productivity ◽  
Completely Randomized Design ◽  
The Cost

One of the efforts to fulfill the community's nutritional resources derived from animal protein is by broiler farming business. In order for broiler chickens to achieve optimal productivity then the provision of proper rations in both quality and quantity must be met, but the obstacle in improving the quality of the ration is the cost of ration is large enough. It is necessary to research the feed material that is able to meet the needs of broiler chicken one of them is the leaves kelor. This research used broiler strain CP-707 as much as 60 tail. The method used is CRD (Completely Randomized Design) with 5 treatments and 4 replications. The treatments were rations with no addition of moringa flour (PO), ration with addition of 3% maize flour (P1), ration with addition of 6% maize flour (P2), ration with addition of maize flour 9% (P3), ration with the addition of 12% maize flour (P4). The variables observed in this study were carcass weight, carcass percentage and non carcass percentage. From the results of this study it can be concluded that the addition of moringa flour on ration to 12% level on carcass weight, carcass percentage and non carcass percentage statistically show different not significant.

Effect of scent leaf meal (Ocimum gratissimum) supplementation on performance, carcass and meat quality of broiler chicken

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
M. D. Olumide ◽  
A. S. Akintola
Keyword(s):  
Meat Quality ◽  
Broiler Chicken ◽  
Live Weight ◽  
Feed Conversion ◽  
Ocimum Gratissimum ◽  
Leaf Meal ◽  
Randomized Design ◽  
Carcass Parameters ◽  
Dietary Treatments

This study was conducted to determine the effect of Ocimum gratissimum leaf meal supplementation on the performance, carcass characteristics and meat quality of broiler chicken. One hundred and fifty day old Abhor Acre strains of broiler birds were assigned to five dietary treatments with thirty birds per treatment in a completely randomized design. Ocimum gratissimum leaf meal at 0g, 100g, 200g, 300g and 400g per 100kg of feed was added to the diets. The experiment lasted for seven weeks. Data on feed intake, weight gain and feed conversion ratio were collected. Two birds per replicate were randomly selected, weighed, slaughtered and properly dressed for carcass parameters such as live weight, plucked weight, dressing percentage, head, neck, wing weight, thigh weight, drumstick, organ weight and sensory evaluation was carried out. The result of the performance characteristics showed that there were significant differences (p

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