scholarly journals Physical Characteristics of Meat Chicken Cull Egg Sausage With The Addition Of Tapioca Flour

2020 ◽  
Vol 6 (2) ◽  
pp. 96
Author(s):  
Bulkaini Bulkaini ◽  
Rini Mastuti ◽  
B.R.D. Wulandari ◽  
Maskur Maskur ◽  
Djoko Kisworo
Keyword(s):  
Analysis Of Variance ◽  
Ph Value ◽  
Binding Capacity ◽  
Directional Pattern ◽  
Physical Characteristics ◽  
Pattern Design ◽  
Water Binding ◽  
Research Material ◽  
Tapioca Flour ◽  
Range Test

Sausages are crushed meat mixed with spices, then put in casings from animal intestine or oval shaped plastic, slightly flattened and elongated. The purpose of this study was to determine the effect of the level of tapioca flour addition on the physical characteristics of the chicken cull egg sausage. The research material is the rejected laying hen meat taken in the muscles of the chest and thighs, tapioca flour and a number of seasonings. 2,000 grams of chicken meat were randomly divided into parts into 4 treatments with 3 replications: 0% (P1), 10% (P2), 20% (P3) and 30% (P4). The research began with the provision of commercial tapioca flour and continued with the production of sausages using conventional methods. Testing the physical characteristics of sausages: The water binding capacity (DIA) was carried out by the Hamm method, cooking losses by the boiling method, tenderness by the Warner-Bratzler method and the pH value by the Ockerman method. The sausage physical characteristics data were analyzed using Analysis of Variance based on a Completely Randomized Directional Pattern design and continued with Duncan's New Multiple Range Test. The results of the analysis of variance showed that the level of tapioca flour addition in the process of making chicken sausage had a significant effect (P <0.05) on DIA and cooking losses, while pH and tenderness had no significant effect (P> 0.05). The addition of tapioca flour at the level of 10% gives a normal sausage pH of 6.03 ± 0.06 and cooking losses of 13.33 ± 5.77%.

scholarly journals UJI KUALITAS GELATIN DARI TULANG IKAN TUNA SIRIP KUNING (Thunnus albacares) MENGGUNAKAN JENIS ASAM YANG BERBEDA

2019 ◽  
Vol 2 (2) ◽  
pp. 218
Author(s):  
Rini Safitri ◽  
Kobajashi Togo Isamu ◽  
Nur Illiyin Akib
Keyword(s):  
Analysis Of Variance ◽  
Proximate Composition ◽  
Ph Value ◽  
Yellowfin Tuna ◽  
Real Difference ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
A Value ◽  
Range Test

ABSTRACT          The Aim of this study was to determine the quality of gelatin from the yellowfin tuna bone of different acid types and to know the effect of the use of acid as an extraction material to the quality of the yellowfin tuna gelatin. This study uses a variety of different acid concentrations, namely the solution of hydrochloric acid 4% (A1), acetate 4% acid (A2) and 4% sulphuric acid (A3). The study made use of the complete random draft (RAL) consisting of 3 treatments and 3 times repeated. Data on the observation result is analyzed using ANOVA (Analysis of Variance) at 95%, if there is a real difference (P > 0.05) then the test is carried out with a test of DMRT (Duncan Multiple Range Test) in the real standard 95%. Analysis of sensory testing, proximate composition, pH value tests, and lowliness. The highest consecutive sensory values (aroma and color) are found in the treatment of (A1) and (A3) with a value of 6.2 and 6.1. The highest consecutive proximate composition values (moisture content, ash content, and protein levels) are noted in the (A2) and (A1) treatments with values of 12.51, 6.60 and 50.64. Highest pH value on the treatment of (A1) and (A2) with value 5. The highest yield values in the (A3) treatment with a value of 3%. From statistics of real difference test (DMRT) indicates that there is no noticeable difference in the gelatin color and aroma of the yellowfin Tuna fish bones by using altered acid types. Keywords: Gelatin, Lowliness, Proximate, PH value, sensory test, Tuna bone, and ABSTRAKPenelitian ini bertujuan untuk mengetahui kualitas gelatin dari tulang ikan tuna sirip kuning dari jenis asam yang berbeda dan untuk mengetahui pengaruh penggunaan asam sebagai bahan pengekstraksi terhadap kualitas gelatin ikan tuna sirip kuning. Penelitian ini menggunakan variasi konsetrasi asam yang berbeda yaitu larutan asam klorida 4% (A1), asam asetat4% (A2) dan asam sulfat 4%  (A3). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 3 kali ulangan. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Analisis uji sensori, komposisi proksimat, uji nilai pH dan rendemen. Nilai sensori tertinggi berturut-turut (aroma dan warna) terdapat pada perlakuan (A1) dan (A3) dengan nilai 6.2 dan 6.1. Nilai komposisi proksimat berturut-turut tertinggi (kadar air, kadar abu, dan kadar protein) terdapat pada perlakuan (A2) dan (A1) dengan nilai 12.51, 6.60 dan 50.64. Nilai pH tertinggi pada perlakuan (A1) dan (A2) dengan nilai 5. Nilai rendemen tertinggi pada perlakuan (A3) dengan nilai 3%. Dari statistik   uji beda nyata (DMRT) menunjukkan bahwa tidak terdapat perbedaan nyata pada warna dan aroma gelatin dari tulang ikan Tuna sirip kuning dengan menggunakan jenis asam yang berbeda.Kata kunci: Gelatin, Nilai pH,Proksimat, Rendemen, Tulang Ikan Tuna, dan Uji Sensori

scholarly journals An effect of the recipe composition on minced meat properties

2021 ◽  
Vol 6 (2) ◽  
pp. 174-182
Author(s):  
E. V. Tsaregorodtseva
Keyword(s):  
Milk Fat ◽  
Ph Value ◽  
Raw Materials ◽  
Binding Capacity ◽  
Raw Material ◽  
Chicken Breast ◽  
Technological Parameters ◽  
Water Binding ◽  
Minced Meat ◽  
By Products

The paper describes an experiment on the development of minced meat recipes for poultry-based semi-prepared products. The design principle included a search for optimal compatibility of recipe ingredients to develop a balanced meat system. The model recipes included meat from different animal and poultry species, by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared product filled into an intestinal casing was named “sausages for grilling”. A technology of sausages for grilling was developed with the indication of the main control technological parameters for the production process and thermal treatment up to product readiness. The incoming control of raw material quality was carried out: dairy cream was assessed by acidity and pasteurization effectiveness; cheese by sensory indicators; meat raw materials by the pH value. The functional-technological properties of raw minced meat for sausages for grilling were compared before and after cooking by the pH level, moisture mass fraction, water binding capacity. The rheological properties of minced meat (adhesion, viscosity, shearing structural-mechanical properties) were studied. The expedience of introducing meat by-products and dairy ingredients into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated. It was proved that replacement of the main raw materials in recipes with pork heart, ginger, cheese and chicken liver allows obtaining sausages for grilling with preservation of high quality indicators. Sausage sensory properties after grilling were analyzed.

scholarly journals Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

10.5219/1273 ◽  
2020 ◽  
Vol 14 ◽  
pp. 580-586
Author(s):  
Bahytkul Assenova ◽  
Eleonora Okuskhanova ◽  
Maksim Rebezov ◽  
Oksana Zinina ◽  
Nadezhda Baryshnikova ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Ph Value ◽  
Binding Capacity ◽  
Meat Products ◽  
Average Score ◽  
Organoleptic Evaluation ◽  
Water Binding ◽  
Minced Meat

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

scholarly journals Kualitas Organoleptik dan Nilai pH Kulit Kopi yang Difermentasi dengan Penambahan Level Trichoderma sp. yang Berbeda

2019 ◽  
Vol 3 (1) ◽  
pp. 1-5
Author(s):  
Hasan Basri ◽  
Ach Syamsuddin ◽  
Dewi Ratih Ayu Daning
Keyword(s):  
Analysis Of Variance ◽  
Ph Value ◽  
Duncan Multiple Range Test ◽  
Scoring Method ◽  
Organoleptic Quality ◽  
Trichoderma Sp ◽  
Different Levels ◽  
Range Test ◽  
Light Brown Color

This study aimed to determine the quality of organoleptic and pH value of fermented coffee peel using Trichoderma sp. at different levels. The treatment of coffee peel fermented using Trichoderma sp. consisted of P0 (without Trichoderma sp.), P1 (7.5 g), P2 (15.0 g), and P3 (22.5 g). Each treatment consisted of 4 replications. The parameters observed included: organoleptic quality (color, aroma, and texture) and pH value. The organoleptic test using the scoring method by 12 panelists. The result was analyzed by analysis of variance (ANOVA). A comparison among different treatments was performed by Duncan Multiple Range Test (DMRT). Fermentation of coffee peel waste with Trichoderma sp. produces average light brown color, sour aroma, and softer texture with an increasing percentage of Trichoderma sp. The pH value of coffee peel fermentation with Trichoderma sp. ranged around 6.

scholarly journals Quality characteristics of ostrich meat

1986 ◽  
Vol 5 (1) ◽  
pp. 6-8 ◽  
Author(s):  
P. H. Heinze ◽  
R. T. Naudé ◽  
A. J. J. Van Rensburg
Keyword(s):  
Shear Force ◽  
Sarcomere Length ◽  
Ph Value ◽  
Binding Capacity ◽  
Fibre Diameter ◽  
Quality Characteristics ◽  
Water Binding ◽  
Histological Sections ◽  
Panel Evaluation

The quality of ostrich meat was evaluated according to final pH value, histological sections, collagen content and solubility, muscle-fibre diameter and sarcomere length, pigment content, cooking loss and water-binding capacity, shear-force value and taste-panel evaluation. Where possible, these values were compared with comparable values obtained from beef. The average final pH value of the ostrich meat was 6,06, indicating Dark, Firm and Dry (DFD) meat which may have resulted from the slaughtering of exhausted animals. Large intracellular vacuoles were found in histological sections, probably due to the slow freezing of the meat.

MUTU KIMIA DAN ORGANOLEPTIK NUGGET IKAN BARAKUDA (Sphyraena jello), DENGAN SUBTITUSI TEPUNG TAPIOKA DAN TEPUNG WORTEL (Daucus carota L.)

2020 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Fitriani Sali ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Analysis Of Variance ◽  
Daucus Carota ◽  
Test Results ◽  
Chemical Test ◽  
Daucus Carota L ◽  
Fish Meat ◽  
Randomized Design ◽  
Tapioca Flour ◽  
Range Test

ABSTRACT         This study aims to determine the chemical quality of horse coarse nuggets, with tapioca and carrot flour substitution (Discuss carota L). This study used a complete randomized design (CRD) consisting of four treatments N1 = 50% barracuda fish meat : tapioca flour 50% : carrot flour 0%.,  N2 = 50% barracuda fish meat : tapioca flour 45% : carrot flour 5%., N3 = 50% barracuda fish meat : tapioca flour 40% : carrot flour 10%., N4 = 50% barracuda fish meat : tapioca flour 35% : carrot flour 15% flour each treatment was repeated three times. Test results were analyzed using analysis of variance (ANOVA) analysis of variance if there were real differences, a multiple range test (DMRT) was performed with a confidence level of 95%. The results showed that the substitution of tapioca and carrot flour had a very significant effect on the highest value of color 8.1, aroma 7.4, texture 7.1. Chemical test of fish nugget with tapioca and carrot flour substitution are water content 35.74%, ash content 4.63%, protein content 15.83%, fat content 11.37%, crude fiber 6.26% and antioxidant 242.15 g/mL. Keywords: Barracuda fish, carrot flour, chemical test, nuggets, organoleptic test, tapioca flour.ABSTRAKPenelitian ini bertujuan untuk mengetahui mutu kimia nugget ikan barakuda dengan subtitusi tepung  tapioka dan tepung wortel. Penelitian ini menggunakan rancangan acak lengkap RAL yang terdiri dari empat perlakuan N1 = daging ikan barakuda 50% : tepung tapioka 50% : tepung wortel 0%., N2 = daging ikan barakuda 50% : tepung tapioka 45% : tepung wortel 5%., N3 = daging ikan barakuda 50% : tepung tapioka 40% : tepung wortel 10%., N4 = daging ikan barakuda 50% : tepung tapioka 35% : tepung wortel 15% masing- masing perlakuan diulang sebanyak tiga kali ulangan. Data hasil pengujian dianalisis menggunakan analisis ragam (ANOVA) analisis of variens jika terdapat  perbedaan nyata dilakukan uji Duncan multiple rangge test (DMRT) dengan tingkat kepercayaan 95%. Hasil penelitian menunjukan bahwa subtitusi tepung tapioka dan tepung wortel (Daucus carota L) berpengaruh sangat nyata terhadap nilai tertinggi warna 8.1, aroma 7.4, tekstur 7.1, pada uji kimia nugget ikan dengan subtitusi tepung tapioka dan wortel kadar air 35.74%, kadar abu 4.63%, kadar protein 15.83%, kadar lemak 11.37%, serat kasar 6.26% dan antioksidan 242.15 g/mL.Kata kunci: Ikan barakuda, nugget, tepung tapioka, tepung wortel, uji kimia, uji organoleptik.

scholarly journals Pengaruh Penambahan Zeolit pada Proses Pelletizing Limbah Penetasan Terhadap Kandungan Coliform dan Salmonella Produk Pellet

2016 ◽  
Vol 16 (1) ◽  
pp. 42
Author(s):  
Bakhtiar Ali Wardana ◽  
Bambang Sulistiyanto ◽  
Sri Sumarsih
Keyword(s):  
Analysis Of Variance ◽  
Binding Capacity ◽  
Total Coliform ◽  
Animal Science ◽  
Toxic Compounds ◽  
Feed Ingredients ◽  
Alternative Feed ◽  
Wide Range ◽  
Range Test

ABSTRAK. Penelitian untuk mengkajipengaruh penambahan zeolit pada proses pelletizing limbah penetasan, terhadap total Coliform dan Salmonella,telah dilaksanakan di Laboratorium Teknologi Pakan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro. Zeolit dilaporkan mampu mengikat berbagai senyawa kimia, termasuk senyawa beracun, serta mampu mempengaruhi aktivitas mikrobia. Penambahan zeolit dalam pelletizing limbah penetasan diharapkan mampu menurunkan total Coliform dan Salmonella dalam produk pellet, sehingga dapat meningkatkan keamanan produk pellet sebagai bahan pakan alternatif. Dosis penambahan zeolit pada pembuatan pellet yaitu: 0, 2, 4 dan 6%. Data dianalisis dengan analisis ragam dan dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan penambahan zeolit dalam proses Pelletizing limbah penetasan berpengaruh sangat nyata (P<0,01) terhadap penurunan total Coliform. Peningkatan dosis zeolite dapat menurunkan Total Coliform dan bakteri Salmonella tidak terdekteksi pada pellet limbah penetasan. Dapat disimpulkan bahwa pelletizing limbah penetasan dengan dosis zeolit hingga 6% terbuktimampu menurunkan kandungan Coliform dan Salmonella pada produk pellet.  (Effect administering zeolite in the pelletizing of hatchery waste to contents of coliform and salmonella of the pellet products) ABSTRACT. Experiment to study effect of administering zeolite in the pelletizing hatchery wastes on the total Coliform and Salmonella was done in the Laboratory of Feed Technology, Faculty of Animal Science and Agriculture, University of Diponegoro. Zeolite has been reported have binding capacity on wide range of chemicals, including toxic compounds, and interfere the activity of microbes. Administration zeolite in the pelletizing of hatchery wastes are expected to reduce the total Coliform and Salmonella in the pellet products, therefore improved the safety of the pellet products as an alternative feed ingredients. Doses of zeolite administration in the pelletizing are 0, 2, 4 and 6%. Data were analyzed by analysis of variance (ANOVA) followed by Duncan's multiple range test. The results showed, effect of administering zeolite in the pelletizing hatchery wastes was significant to the total Coliform (P <0.01). Increasing doses of zeolite reduced the Total Coliform and the Salmonella was not detected in the hatchery waste pellets. It could be concluded that pelletizing hatchery waste with a dose of zeolite of up to 6% proven to reduce the content of Coliform and Salmonella in the pellet products.

scholarly journals Kualitas Organoleptik dan Nilai pH Kulit Kopi yang Difermentasi dengan Penambahan Level Trichoderma sp. yang Berbeda

2019 ◽  
Vol 3 (1) ◽  
pp. 1-5
Author(s):  
Hasan Basri ◽  
Ach Syamsuddin ◽  
Dewi Ratih Ayu Daning
Keyword(s):  
Analysis Of Variance ◽  
Ph Value ◽  
Duncan Multiple Range Test ◽  
Scoring Method ◽  
Organoleptic Quality ◽  
Trichoderma Sp ◽  
Different Levels ◽  
Range Test ◽  
Light Brown Color

This study aimed to determine the quality of organoleptic and pH value of fermented coffee peel using Trichoderma sp. at different levels. The treatment of coffee peel fermented using Trichoderma sp. consisted of P0 (without Trichoderma sp.), P1 (7.5 g), P2 (15.0 g), and P3 (22.5 g). Each treatment consisted of 4 replications. The parameters observed included: organoleptic quality (color, aroma, and texture) and pH value. The organoleptic test using the scoring method by 12 panelists. The result was analyzed by analysis of variance (ANOVA). A comparison among different treatments was performed by Duncan Multiple Range Test (DMRT). Fermentation of coffee peel waste with Trichoderma sp. produces average light brown color, sour aroma, and softer texture with an increasing percentage of Trichoderma sp. The pH value of coffee peel fermentation with Trichoderma sp. ranged around 6.

scholarly journals SIFAT FISIK DAN KIMIA SUP KRIM INSTAN DENGAN PENAMBAHAN HIDROLISAT PROTEIN DAGING KAMBING KACANG

2019 ◽  
Vol 16 (1) ◽  
pp. 34
Author(s):  
Irdha Mirdhayati ◽  
Wieda Nurwidada
Keyword(s):  
Protein Content ◽  
Ph Value ◽  
Binding Capacity ◽  
Chemical Properties ◽  
Food Product ◽  
Water Binding ◽  
Goat Meat ◽  
Protein Hydrolyzate ◽  
Meat Protein ◽  
Randomized Design

 Meat protein hydrolyzate can be used as an ingredient in making instant cream soup. The application of mutton protein hydrolyzate as an ingredient in making cream soup has never been done. The purpose of this study was to develop instant cream soup products from goat meat hydrolyzate as a functional food product prototype, and to know the characterization of instant cream soup in terms of its physical and chemical properties. This research is an experiment with a completely randomized design, with replications 3 times. The treatment is the addition of goat meat protein hydrolyzate which consists of 6 levels, namely, 0%, 0.2%, 0.4%, 0.6%, 0.8% 1.0% and commercial cream soup as a comparison. Data on physical properties and chemical composition were analyzed statistically by diversity analysis. The results showed that the addition of goat meat protein hydrolyzate at different concentrations was able to increase bulk density and pH value and reduce the water binding capacity of instant cream soup produced. The addition of goat meat protein hydrolyzate at different concentrations increases the water content and protein content, decreases the carbohydrate content of instant cream soup, but does not affect the ash content and fat content. It can be concluded that the addition of goat meat hydrolyzate to 1% produces instant cream soup with the same pH value and water binding capacity as commercial cream soup products and produces higher protein content than commercial products. 

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

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