CUTTING WEIGHT, PERCENTAGE OF CARCASS AND FAT ABDOMINAL CHICKEN BROILER fed WITH ADDITIONAL RED SWEET POTATOES POWDER (IPOMOEA BATATAS)

2021 ◽  
Vol 2 (3) ◽  
Author(s):  
Wa Ode Nurullah Leesi ◽  
Harapin Hafid ◽  
Muhammad Amrullah Pagala
Keyword(s):  
Sweet Potato ◽  
Broiler Chickens ◽  
Ipomoea Batatas ◽  
Abdominal Fat ◽  
Potato Flour ◽  
Fat Percentage ◽  
Sweet Potatoes ◽  
Slaughter Weight ◽  
Weight Percentage ◽  
Sweet Potato Flour

This study aims to examine the use of red sweet potato flour on slaughter weight, percentage ofcarcass weight, and abdominal fat in broiler chickens fed with additional red sweet potato flour. Thisresearch was conducted in April to May 2018, housed in the Raman Farm enclosure in Puosu JayaVillage, Konda District, Konawe Selatan District. The material used in this study was 64 weeks oldbroiler chickens, with 64 feed ingredients used as the concentrate, corn, bean, sweet potato flour. Theequipment used is a scale, a colony cage made of wire-lined wood and measuring 4m x 2m, which isdivided into 16 plots and the size of each 1m x 0.5m, each story is equipped with a place to eat anddrink, 40-watt incandescent balloons and other equipment such as scales, ovens, sample grinders,basins, plastics, and gutters. This study was designed using a complete randomized design with fourtreatments and four replications, where four treatments consisted of P0 basic ration (Control), P1:basic ration containing 4% red sweet potato flour, P2: elemental percentage containing 6% red sweetpotato flour, and P3: basic ration contains 8% red sweet potato flour. The variables observed in thisstudy were cutting weight, carcass percentage, and abdominal fat of broiler chickens. The results ofthe analysis of variance showed that the administration of red sweet potato flour had no significanteffect (P> 0.05) on the percentage of carcasses and abdominal fat of broiler chickens. Broiler chickenaged five weeks. It was concluded that the provision of different red sweet potato flour in feed did notsignificantly affect slaughter weight, carcass weight, and abdominal fat percentage of broilerchickens. There is a tendency for broilers fed with red sweet potato flour to have heavier cut weights,a more significant portion of carcasses and an increase in the level of red yam, and a decrease inabdominal fat content and the addition of red yam levels in the feed.

scholarly journals Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends

2021 ◽  
pp. 1-17
Author(s):  
O. A. Kure ◽  
C. C. Ariahu ◽  
B. D. Igbabul
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Loaf Volume ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato ◽  
Orange Fleshed Sweet Potatoes

Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40% addition in wheat were prepared. Control samples were 100% wheat flour (A0), 100% orange-fleshed sweet potato flour (A1), 100% orange-fleshed sweet potato starch (B1) and 100% orange-fleshed sweet potato non-starch residue (C1). Breads from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the bread samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Proximate compositions of the bread ranges as follows; moisture 26.30-36.21%, protein 0.85-7.89%, fat 6.33-8.93%, fiber 0.82-4.92%, ash 0.56-2.11% and carbohydrates 41.26-64.84%. The physical properties of the breads ranged from 210.60-254.00 g, 0.05-2.40 mm, 317.60-440.60 cm3 and 1.25-2.10 for loaf weight, oven spring, loaf volume and specific volume respectively. Mineral and vitamin composition for breads samples ranged respectively thus for calcium 18.45-33.21 zinc 0.92-6.27, magnesium 0.28-19.33, phosphorus 31.00-319.60 and potassium 56.30-352.60, vitamin B1, 0.10-0.37, vitamin B2, 0.07-1.23, vitamin B6, 0.09-1.25, vitamin B12 0.04-1.13 mg/100 g, vitamin C 0.12-14.17 mg/100 g and vitamin A 0.00-8193 µg/100 g.The sensory evaluation results indicated that up to 20% substitution of wheat flour with orange-fleshed sweet potato flour, starch and non-starch residue flours was acceptable in bread formulation.

scholarly journals PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L)

2016 ◽  
Vol 3 (1) ◽  
pp. 52
Author(s):  
Ruly Fitri Nurani
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Acid Concentration ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Lactic Acid Concentration ◽  
Sweet Potatoes ◽  
Soaking Time ◽  
Sweet Potato Flour ◽  
Food Commodities

<p>Dependence on certain essential food commodities has led to the difficulty of overcoming  food availability. One of the food that has potential as a substitute for staple foods are sweet potatoes. The purpose of this study was to determine the effect of variations in the lactic acid concentration and soaking time on the glucose contant and quality sweet potato flour. The research is quantitative with RAL factorial 2 x 1 in 3 times repetition. The factor of research are variation of lactic acid concentration (0%, 0.5%, 1%, and 1.5%) and variation of lactic acid soaking time (30 minutes, 60 minutes, 90 minutes).Research use titration Na-tiosulfat to collect the data of glucose contant. Anava two tail is used to examine the hypothesis continued with BNJ examination. The result of hypothesis shows that sig t (variation of lactic acid concentration and variation of lactic acid soaking time) for glucose contant in sweet potato flour 0,000 with significance degree 0,05. From result above, the conclusion is variation of lactic acid concentration and variation of lactic acid soaking time affect the glucose contant and quality sweet potato flour.</p>

scholarly journals Pengaruh pemberian ragi tape pada tepung ubi jalar Dalam pakan terhadap persentase karkas dan berat lemak abdominal ayam broiler

2018 ◽  
Vol 6 (2) ◽  
pp. 24-33
Author(s):  
Klaudius Busa ◽  
Permata Ika Hidayati ◽  
Enike Dwi Kusumawati
Keyword(s):  
Sweet Potato ◽  
Broiler Chickens ◽  
Potato Starch ◽  
Animal Husbandry ◽  
Abdominal Fat ◽  
Potato Flour ◽  
Randomized Design ◽  
Sweet Potato Starch ◽  
Sweet Potato Flour ◽  
Completely Randomized Design

  Abstract This research was conducted at the Faculty of Animal Husbandry Field Laboratory Kanjuruhan Malang began in March 2016 to april 2016. The material used is 100 broiler chickens aged 1 day. The purpose of this study was to determine the effect of yeast tape on potato epung jalardalam feed on carcass percentage and abdominal fat weight. The method used is experiment with completely randomized design (CRD) using 6 treatments and each treatment was repeated 3 times. The treatments used in this study are basal feed without the addition of sweet potato flour (P0) and the basal feed given the addition of sweet potato flour 1.5% (P1), 2 3% (P2), 4.5% (P3), 5 , 4% (P4), 6% (P5), 7.5% (P6). The results showed the addition of sweet potato starch flour give effect to the percentage of carcass and abdominal fat weight in all treatments. Abstrak Penelitian ini dilaksanakan di Laboratorium Lapang Fakultas Peternakan Universitas Kanjuruhan Malang mulai bulan maret 2016 sampai bulan april 2016. Materi yang digunakan adalah 100 ekor ayam broiler yang berumur 1 hari. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian ragi tape pada epung ubi jalardalam pakan terhadap presentase karkas dan berat lemak abdominal. Metode penelitian yang digunakan adalah percobaan dengan Rancangan Acak Lengkap (RAL) dengan menggunakan 6 perlakuan dan setiap perlakuan diulang sebanyak 3 kali. Perlakuan yang digunakan dalam penelitian ini yaitu pakan basal tanpa penambahan tepung ubi jalar (P0) dan pakan basal yang diberikan penambahan tepung ubi jalar 1,5% (P1), 2 3% (P2), 4,5% (P3),5,4% (P4),6% (P5),7,5% (P6). Hasil penelitian menunjukkan penambahan tepung tepung ubi jalar memberikan pengaruh terhadap presentase karkas  dan berat lemak abdominal pada semua perlakuan.

scholarly journals PEMANFAATAN TEPUNG UBI JAAR ORANGE (IPOMOEA TRIFIDA) SEBAGAI PENGGANTI SEBAGIAN JAGUNG TERHADAP PERSENTASE KARKAS, LEMAK ABDOMEN DAN ORGAN HATI AYAM KAMPUNG SUPER

ZOOTEC ◽  
2018 ◽  
Vol 38 (2) ◽  
pp. 337
Author(s):  
Jeni Aturut ◽  
Martina Montong ◽  
Heidy Manangkot ◽  
Lucia Lambey
Keyword(s):  
Research Result ◽  
Abdominal Fat ◽  
Potato Flour ◽  
Fat Percentage ◽  
Sweet Potatoes ◽  
Ipomoea Trifida ◽  
Randomized Design ◽  
Native Chicken ◽  
Significant Difference ◽  
Sweet Potato Flour

UTILIZATION OF ORANGE SWEET POTATOES   FLOUR (Ipomoea trifida) AS A SUBSTITUTE OF CORN TO THE PERCENTAGE OF CARCASS, ABDOMINAL FATS AND LIVER ORGANS OF AYAM KAMPUNG SUPER. This study aims to determine the percentage of replacement of some corn with orange sweet potato flour (Ipomoea trifida) in ration   and its effect on carcass, abdominal fat and liver of super native chicken. This research used a 80 of chiken at six week old. Complete Randomized Design consist of 4 treatments and 5 replication were used as methods. The tratment were formulated as follow R0 Ration witout addition of orange sweet potatoes flour, R1 57% corn + 2.5 orange sweet potatoes flour, R2 55% corn + 5% orange sweet potatoes flour, R3 52.5 % corn + 7.5 % orange sweet potatoes flour. Research result showed that the addition of 2.5- 7.5% orange sweet potatoes flour in ration shows significant difference (P<0,05) on the percentage of carcass, where treatment using orange sweet potatoes flour up to 7.5% could increase the percentage of carcass. The treatment gave high sinificantly effect (P<0.01) on the percentage of abdominal fat. Percentage of liver on this research shows no sinificant effect (P>0.05). The conclution of this research is the giving of orange sweet potatoes can be used as substitution of corn untuil 7.5 % in ration because it can increase percentage of carcass, decrease of abdominal fat percentage and does not interfere.function of liver of  super native chicken.key words: orange sweet potatoes, a super native chicken

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

scholarly journals Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called “Kabato” Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo

2020 ◽  
Vol 9 (1) ◽  
pp. 41
Author(s):  
Kouassi Amenan Elodie ◽  
Gbogouri Grodji Albarin ◽  
Ndri Yao Denis ◽  
Niaba Koffi Pierre Valery ◽  
Amoakon Léonce ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Dietary Habits ◽  
Composite Flour ◽  
Potato Flour ◽  
Soya Flour ◽  
Nutritional Knowledge ◽  
Corn Flour ◽  
Sweet Potatoes ◽  
Sweet Potato Flour ◽  
Method Analysis

The good use of food is one of the fundamental points of the food security of the populations especially in the developing countries. Therefore, for convincing results, the methods of strengthening nutritional knowledge by improving the culinary practices of vulnerable populations must take into account the dietary habits of the targets. The objective of the present study was to contribute to the consumption of the project crops to develop food formulations. In practice, eight (8) cornmeal formulas using soybeans and orange-fleshed sweet potatoes have been proposed and submitted to the grantees. The different proportions of ingredient to be mixed were obtained by the Pearson&#39;s Square method. Analysis of the sensory evaluation data was possible to the Statistical Package for Social Sciences (SPSS) software version 21 and the different results were presented in the form of radar graphs. The results showed that simultaneously flours and &ldquo;kabato&rdquo; accepted by the populations of the study area were formulations of: - E: 72.26 percent of maize flour and 27.74 percent of sweet potato flour - F: 53.76 percent of corn flour and 46.24 percent of sweet potato flour - G: 89.3 percent of composite flour (maize and sweet potato) and 10.7 percent of soya flour - H: 78.09 percent of composite flour (maize and sweet potato) and 21.91 percent of soya flour So, it can be envisaged to implement a strategy for a better vulgarization of these methods.

scholarly journals Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars

2008 ◽  
Vol 26 (1) ◽  
pp. 112-115 ◽  
Author(s):  
Marcos José de O Fonseca ◽  
Antonio G Soares ◽  
Murillo Freire Junior ◽  
Dejair L de Almeida ◽  
José Luiz R Ascheri
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Potato Cultivars ◽  
Extrusion Cooking ◽  
Potato Flour ◽  
Food Crop ◽  
Total Carotenoids ◽  
Sweet Potato Flour

Sweet potato (Ipomoea batatas) is a food crop that supplies energy, minerals and vitamins C and B. Some cultivars are very rich in carotenoids (pro-vitamin A). In this study were evaluated and compared the total carotenoids content of two cultivars and the losses on the dehydrated extruded sweet potato flour. Samples from organic and conventional crops were analyzed, in the form of fresh and dehydrated extruded samples. Total carotenoids content of the fresh product, expressed on wet basis, was of 437 µg 100 g-1 for the cream cultivar and 10,12 µg 100 g-1 for the orange cultivar. After dehydration, losses of total carotenoids were of 41% and 38%, respectively. The fresh orange cultivar presented high total carotenoids content in comparison to the cream cultivar. The extruded orange sweet potato flour showed the lowest losses in total carotenoids. Therefore, the processed flour of orange sweet potato could be used to obtain pre-gelatinized extruded flour with high total carotenoids content.

scholarly journals UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Olfita S. Montolalu ◽  
Tineke M. Langi ◽  
Teltje Koapaha
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Test Results ◽  
Nutritional Characteristics ◽  
Yam Flour ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Purple Yam

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%.Keywords : Semprong Cake, Purple Sweet Potato Flour, Wheat Flour

scholarly journals PENGARUH LAMA PERENDAMAN DAN KONSENTRASI NATRIUM METABISULFIT TERHADAP KANDUNGAN VITAMIN C DAN TINGKAT KECERAHAN DALAM PEMBUATAN TEPUNG UBI JALAR, TEPUNG JAGUNG DAN TEPUNG SINGKONG

2018 ◽  
Vol 6 (2) ◽  
pp. 67
Author(s):  
Ika Okhtora Angelia ◽  
Abd. Azis Hasan
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Potato Flour ◽  
Corn Flour ◽  
Sweet Potatoes ◽  
Soaking Time ◽  
Color Changes ◽  
Browning Reaction ◽  
Two Factors ◽  
Sweet Potato Flour

The types of plants commonly used to making flour include tubers that have carbohydrates that resemble as wheat, are sweet potatoes, potatoes, corn, and cassava. The problem often faced by food containing carbohydrates is easy to a browning reaction because of the activity of polyphenols and oxidation enzymes which can convert polyphenols into polycarbonate insulation. The defective that causes color changes during storage can be overcome by using additives that are standard and safe for consumption such as Natrium Metabisulfite. The effect of soaking time on Natrium Metabisulfite on the whitish degree of flour will also be studied. This study was conducted to determine Vitamin C level and the whitish degree of flour in the process of making cassava flour, sweet potato flour and corn flour. The research used  factorial design with three treatment combinations and each treatment was repeated three times with two factors, soaking length (15 minutes, 30 minutes , 45 minutes) and Natrium Metabisulfite concentration (1 gram , 2 gram , 3 gram). The results showed that sweet potato flour of had the highest significant effect the whitish degree of flour (treatment A3N3) and vitamin C (treatment A2N3). Soaking length and Natrium Metabisulfite had significant effect the whitish degree of flour and vitamin C.

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