EFEK PENAMBAHAN EKSTRAK RUMPUT LAUT Eucheuma Cottonii PADA PEMBUATAN ES BATU TERHADAP KEMUNDURAN MUTU  KERANG LOKAN (Geloina erosa) DAN KERANG DARAH (Anadara granosa)

Phylum molusca is a group of animals that are soft-bodied and have no spine (invertebrates). One of the phylum molusca is a class of Bivalvia that is generally in the form of lateral symmetry, a type of bivalvia that is often found in the water of Riau Islands is Lokan shells (Geloina erosa) and Darah shells (Anadara granosa) that live in tidal areas. The purpose of this study is to find out if the addition of water ice cubes resulting from the extraction of seaweed Echeuma Cottonii is effective for lokan shells and blood shells. Based on the results of the study obtained for the meat rendment of each shell is 85.39% in lokan shells and 84.27% in darah shells. Organoleptic results showed a more effective treatment of shellfish treatment with the addition of regular ice cubes, Water Holding Capacity (WHC) for the treatment of water ice cube extract binding or absorbing more water than regular ice cube treatment. The second pH of shellfish from three treatments had a value below 7, the lowest acidic pH obtained treatment with seaweed ice cubes.

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Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

Caraka Tani Journal of Sustainable Agriculture ◽

10.20961/carakatani.v36i1.41553 ◽

2020 ◽

Vol 36 (1) ◽

pp. 1

Author(s):

Meisya Asri Widiyanti ◽

Lukita Purnamayati ◽

Romadhon Romadhon

Keyword(s):

Protein Content ◽

Water Content ◽

Dietary Fiber ◽

Quality Criteria ◽

Physicochemical Characteristics ◽

Gel Strength ◽

Water Holding Capacity ◽

High Fiber ◽

Water Holding ◽

Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

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POTENTIAL USE OF OKARA AS MEAT REPLACER IN BEEF SAUSAGE

Jurnal Teknologi ◽

10.11113/jt.v78.9015 ◽

2016 ◽

Vol 78 (6-6) ◽

Author(s):

Noriham, A. ◽

Muhammad Ariffaizuddin, R. ◽

Noorlaila, A. ◽

Faris Zakry, A. N

Keyword(s):

Salt Content ◽

Meat Products ◽

Textural Properties ◽

Water Holding Capacity ◽

Processed Meat ◽

Color Analysis ◽

Overall Acceptability ◽

A Value ◽

Water Holding ◽

Potential Use

Processed meat products are particularly unhealthy because of high fat, preservative and salt content. This study is carried out with the aim to determine the physicochemical and sensorial properties of sausage incorporated with okara flour. There were four different sausage formulations labelled as Control (0% okara flour, 100% beef), F1 (10% okara flour, 90% beef), F2 (20% okara flour, 80% beef), F3 (30% okara flour, 70% beef) and F4 (40% okara flour, 60% beef). Formulations were subjected to proximate, water holding capacity, color, texture and sensorial analysis. Results for proximate composition, revealed that carbohydrate, ash and fiber content increased while moisture, fat and protein content decreased as the okara flour addition were increased. Water holding capacity (WHC) was found to increase as the incorporation of okara flour increased. In term of color analysis, increased in okara flour content in sausage significantly increased lightness (L*) and yellowness (b*) values while decreasing in redness (a*) value. As for textural properties, the values for hardness, cohesiveness, springiness and chewiness were decreased as the incorporation of okara flour increased. Sensorial results showed that F4 had the lowest overall acceptability due to its poor texture and unacceptable taste. Hence this study concludes that okara flour has the potential to replace meat at certain levels in sausage formulations which is not more than 20% okara flour.

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The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball

International Journal of Food Studies ◽

10.7455/ijfs/10.si.2021.a9 ◽

2021 ◽

pp. 112-120

Author(s):

Aris Sri Widati ◽

Djalal Rosyidi ◽

Lilik Eka Radiati ◽

Happy Nursyam

Keyword(s):

Crude Protein ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Sensory Characteristics ◽

Crude Fiber ◽

Overall Acceptability ◽

Instrumental Color ◽

Water Holding ◽

Eucheuma Cottonii

The objective of this work was to study the effect of seaweed (Eucheuma cottonii) our addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball. Seaweed flour (SF) was added to meatball batter at 0% (CON), 2.5% (SF2.5), 5.0% (SF5) and 7.5% (SF7.5) in weight/meat weight (w/w) basis. Proximate composition (moisture, crude protein, crude fat, crude fiber and ash content), pH, cooking loss, hardness, water-holding capacity, instrumental color and sensory properties (color, texture, aroma, taste and overall acceptability) of the boiled meatballs were evaluated. The effect of seaweed our addition was very significant (P<0.01) on moisture, crude fat, crude fiber, ash, cooking loss, hardness, water holding capacity, lightness (L*), yellowness (b*) and all sensory properties, and was significant (P<0.05) on crude protein, pH and the redness (a*) of a boiled Indonesian-style beef meatball. The addition of seaweed flour at more than 2.5% resulted in darker meatballs, with less protein and fat, and a stronger seaweed aroma. The results suggest that seaweed flour could be added at 2.5% (w/w) to produce an Indonesian-style beef meatball with enhanced ber content.

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Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum

Buletin Peternakan ◽

10.21059/buletinpeternak.v44i1.49130 ◽

2020 ◽

Vol 44 (1) ◽

Author(s):

Triana Setyawardani ◽

Juni Sumarmono ◽

Kusuma Widayaka

Keyword(s):

Room Temperature ◽

Raw Materials ◽

B Value ◽

Water Holding Capacity ◽

Microstructural Characteristics ◽

Whiteness Index ◽

A Value ◽

L Value ◽

Kefir Grains ◽

Water Holding

This research set out to compare the physical and microstructural characteristics of kefir made of milk, colostrum, and milk-colostrum mixes at various proportions. Kefir was made by adding kefir grains to 100% milk (P0), 80% milk + 20% colostrum (P1), 60% milk + 40% colostrum (P3), 40% milk + 60% colostrum (P4), 80% milk + 20% colostrum (P5), and 100% colostrum (P6). Fermentation was allowed under room temperature for 24 hours. The characteristics observed were color values, viscosity, pH, water holding capacity (WHC), syneresis, and microstructure. The result showed that the color of kefir (L* value, lightness); (b* value, yellow-blue), (a*, red-green), and whiteness index (WI) was significantly affected by raw materials. The viscosity of kefir was also affected by the raw materials (p<0.05), in which the kefir made from a mix of 80% milk and 20% colostrum showed the highest viscosity (1524.20 m.Pa.S). However, other characteristics such as pH, WHC, and syneresis were not significantly affected by raw materials. The microstructure of kefir made from 20 to 40% colostrum showed a string and compact protein tissues, while that made from 80 to 100% colostrum showed a clumping gel and concentration dominated by protein and fat tissues. This study demonstrated that milk kefir produced from milk-colostrum mixes posses a yellowish color (b*), low whitenes index, negative a* value, low lightness, whereas kefir made from 100% colostrum showed slightly greenish with low lightness level. Kefir with highest viscosity was produced from combined 80% milk and 20% colostrum. The microstructure of kefir produced from mixes with 40% and 60% colostrum showed a strong, tight, and compact microstructure of protein tissues.

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Sifat Fisik Daging Kelinci Peranakan New Zealand White yang Diberi Tepung Kulit Pisang Kepok (Musa acuminata x Musa balbisiana)

PETERPAN (Jurnal Peternakan Terapan) ◽

10.25181/peterpan.v3i1.2171 ◽

2021 ◽

pp. 5-9

Author(s):

D Hermawan ◽

Z Zairiful ◽

D D Putri

Keyword(s):

New Zealand ◽

Statistical Analysis ◽

Ph Value ◽

Musa Acuminata ◽

Water Holding Capacity ◽

Banana Peel ◽

Musa Balbisiana ◽

A Value ◽

Commercial Feed ◽

Water Holding

This study aims to analyze the effect of Kepok banana peel flour (Musa acuminata x Musa balbisiana) in the ration on the physical of New Zealand White crossbreed rabbits meat. This research was conducted in the rabbit cage of Lampung State Polytechnic with 20 male rabbits of the New Zealand White breed aged 2 months. The experiment was carried out with an experimental method, using a completely randomized design (CRD), with 5 treatments and 4 replications. The treatments used in this study were P0: 100% commercial feed, P1: 98% commercial feed + 2% kepok banana peel flour, P2: 96% commercial feed + 4% kepok banana peel flour, P3: 94% commercial feed + 6 % Kepok banana peel flour, P4: 92% commercial feed + 8% Kepok banana peel flour. The results of statistical analysis showed that the pH value of the meat, cooking loss and tenderness of the meat had a significant effect. The results of statistical analysis showed that the value of the water holding capacity had no significant effect. The conclusion of this study is that feed fed with Kepok banana peel flour has a significant effect on the physical of New Zealand White crossbreed rabbit meat including the pH value of the meat with the lowest value of 5.70, at 2% treatment, loss of cooking meat with a value of 35.00 (% ) was found in treatment 4%, and meat tenderness with a value of 3.30 (gf) at 4% treatment and 3.20 (gf) at treatment 8%. However, it has no significant effect on water holding capacity.

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The Assessment of Water Retention Efficiency of Different Soil Amendments in Comparison to Water Absorbing Geocomposite

Materials ◽

10.3390/ma14216658 ◽

2021 ◽

Vol 14 (21) ◽

pp. 6658

Author(s):

Michał Śpitalniak ◽

Adam Bogacz ◽

Zofia Zięba

Keyword(s):

Soil Moisture ◽

Soil Amendment ◽

Water Retention ◽

Soil Amendments ◽

Water Holding Capacity ◽

Superabsorbent Polymers ◽

Loamy Sand Soil ◽

A Value ◽

Percentage Points ◽

Water Holding

Soil amendments are substances added to the soil for moisture increment or physicochemical soil process enhancement. This study aimed to assess the water conservation efficiency of available organic soil amendments like bentonite, attapulgite, biochar and inorganics like superabsorbent polymer, and nonwoven geotextile in relation to the newly developed water absorbing geocomposite (WAG) and its biodegradable version (bioWAG). Soil amendments were mixed with loamy sand soil, placed in 7.5 dm3 pots, then watered and dried in controlled laboratory conditions during 22-day long drying cycles (pot experiment). Soil moisture was recorded in three locations, and matric potential was recorded in one location during the drying process. The conducted research has confirmed that the addition of any examined soil amendment in the amount of 0.7% increased soil moisture, compared to control, depending on measurement depth in the soil profile and evaporation stage. The application of WAG as a soil amendment resulted in higher soil moisture in the centre and bottom layers, by 5.4 percent point (p.p.) and 6.4 p.p. on day 4 and by 4.5 p.p. and 8.8 p.p. on day 7, respectively, relative to the control samples. Additionally, an experiment in a pressure plate extractor was conducted to ensure the reliability of the obtained results. Soil density and porosity were also recorded. Samples containing WAG had water holding capacity at a value of −10 kPa higher than samples with biochar, attapulgite, bentonite, bioWAG and control by 3.6, 2.1, 5.7, 1 and 4.5 percentage points, respectively. Only samples containing superabsorbent polymers and samples with nonwoven geotextiles had water holding capacity at a value of −10 kPa higher than WAG, by 14.3 and 0.1 percentage points, respectively. Significant changes were noted in samples amended with superabsorbent polymers resulting in a 90% soil sample porosity and bulk density decrease from 1.70 g∙cm−3 to 1.14 g∙cm−3. It was thus concluded that the water absorbing geocomposite is an advanced and most efficient solution for water retention in soil.

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

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i1.5806 ◽

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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