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

scholarly journals LAMA PENYIMPANAN PADA SUHU DINGIN DAGING BROILER YANG DIBERI AIR PERASAN JERUK KASTURI (Citrus madurensis Lour.)

ZOOTEC ◽  
2014 ◽  
Vol 34 (2) ◽  
pp. 148
Author(s):  
Alwin K.Y Wowor ◽  
T. A. Ransaleleh ◽  
M. Tamasoleng ◽  
S. Komansilan
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Lime Juice ◽  
Temperature Range ◽  
Randomized Design ◽  
Water Holding

ABSTRACT STORAGE TIME OF BROILER MEAT THAT WERE GIVEN KASTURI LIME JUICE (Citrus madurensis Lour.)The purpose of this research was to determine the effect of storage time in a temperature range of -2°C to 4°C towards the pH value, moisture content, water holding capacity, and cooking loss of broiler meat that were given Kasturi lime (Citrus madurensis Lour.) juice. This research used the completely randomized design with 5 treatments which were  (P1) = without storage; (P2) = 3 days of storage; (P3) = 6 days of storage, (P4) = 9 days of storage; (P5) = 12 days of storage and 4 repetitions. The variables observed were pH value, moisture content, water holding capacity, and cooking loss. The results showed that the storage time of broiler meat that were given Kasturi lime juice did not effect moisture content, water holding capacity, and cooking loss however it effect the pH value of the broiler meat. We concluded that storage of broiler meat in a temperature range of -2°C to 4°C retained the pH value, moisture content, water holding capacity, and cooking loss until 12 days.   Keywords       : Broiler meat, storage time, kasturi lime

scholarly journals KUALITAS FISIK DAGING BROILER DI PASAR TRADISIONAL KOTA BANDAR LAMPUNG

2021 ◽  
Vol 5 (1) ◽  
pp. 50-56
Author(s):  
Aji Ardiansyah ◽  
Rr. Riyanti ◽  
Dian Septinova ◽  
Khaira Nova
Keyword(s):  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Survey Method ◽  
Broiler Meat ◽  
Traditional Markets ◽  
Traditional Market ◽  
The City ◽  
Water Holding

Broiler meat is one of the most common sources of animal protein consumed by Indonesians. This study aimed to determine the physical quality of broiler meat including pH value, water holding capacity, and cooking losses of broiler meat in the traditional market of Bandar Lampung city. This research was conducted in December 2019--January 2020. This research used a survey method using 79 samples of breast broiler meat. The sample was from 13 traditional markets in the city of Bandar Lampung (Rajabasa market, Untung market, SMEP market, Koga market, Way Kandis market, Way Halim market, Tugu market, Tamin market, Kangkung market, Cimeng market, Lempasing market, Gudang Lelang market, and Panjang market). The variables observed in this study included degree of Power of Hydrogen (pH), water holding capacity (WHC), and cooking losses. The results of this study indicated that the highest pH value (6.04) was from the Lempasing market, the lowest pH value (6.138) was from Gudang Lelang market, the highest WHC value was from the Lempasing market which was 58.13%, the lowest WHC value was from Way Kandis market which was 52.76%, the highest cooking loss value was obtained from the SMEP market which was 31.48%, and the lowest cooking loss value was obtained from the Rajabasa market which was 27.29%. It can be concluded that the pH value and cooking loss were still normal with an average range of 6.138-- 6.304 and 27.29--31.48%, respectively, while the average range of water holding capacity was in high category (52.76--58.13). Keywords: Broiler, Cooking loss, pH, Traditional market, Water holding capacity

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 PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA

2021 ◽  
Vol 5 (2) ◽  
pp. 119-126
Author(s):  
I Gede Pande Wisnu Gunanda ◽  
Dian Septinova ◽  
RR Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Water Holding Capacity ◽  
Coconut Water ◽  
Broiler Meat ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Refrigerator Temperature ◽  
Water Holding

This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P<0,05) on pH and water holding capacity of broiler meat, but no significant effect (P>0,05) on cooking losses of broiler meat. Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time

scholarly journals Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal

2021 ◽  
Vol 902 (1) ◽  
pp. 012011
Author(s):  
A M P Nuhriawangsa ◽  
B S Hertanto ◽  
A Budiharjo ◽  
W Swastike ◽  
L R Kartikasari
Keyword(s):  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Vigna Angularis ◽  
Physical Quality ◽  
Taro Flour ◽  
Red Bean ◽  
Water Holding ◽  
Chicken Patties

Abstract This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.

scholarly journals PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
Author(s):  
Rizky Arizona ◽  
Edi Suryanto ◽  
Yuny Erwanto
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Water Holding

<p>The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution<br />with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid<br />content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p&lt;0.05) by liquid smoke. There was no<br />interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

scholarly journals The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

2021 ◽  
Vol 16 (2) ◽  
pp. 105-116
Author(s):  
Peni Patriani ◽  
Harapin Hafid
Keyword(s):  
Ph Value ◽  
Chicken Meat ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Physical Quality ◽  
Fresh Fish ◽  
Randomized Design ◽  
Water Holding

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

scholarly journals Sifat Fisik Daging Sapi, Kerbau dan Domba pada Lama Postmortem yang Berbeda (Physical Characteristics of Beef, Buffalo and Lamb Meat on Different Postmortem Periods)

2012 ◽  
Vol 33 (3) ◽  
pp. 183
Author(s):  
Komariah (Komariah) ◽  
Sri Rahayu ◽  
Sarjito (Sarjito)
Keyword(s):  
Physical Characteristic ◽  
Ph Value ◽  
Meat Products ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Processed Meat ◽  
Buffalo Meat ◽  
Lamb Meat ◽  
The Mean ◽  
Water Holding

<p>Physical characteristic of meat is very important in processing since it will determine the quality and type of processing being made. Meat characteristics of each livestock may different, but it is thought to be the same. Society in general assess the characteristics of buffalo and lamb meat with reference to the  characteristics of beef, so that the processing of meat into processed meat products often have different outcomes. The aim of the experiment was to study<br />the physical characteristic (pH, water holding capasity, tenderness, and cooking loss) of beef, buffalo meat and lamb kept at the different by postmortem periods. The design used in experiment was a completely randomized design with<br />factorial pattern 2x3. The treatments were was postmortem periods (4 and 6 hours) and difference in kind of meat (beef, buffalo meat and lamb). The data was analysed by analysis of variance, and continued by Tukey test for<br />significant value. The results showed that the kind of meat had a significant effect (P&lt;0.05) on pH, water holding capacity, tenderness and cooking loss, while postmortem had significant effect (P&lt;0.05) on pH and water holding<br />capacity. The mean pH value of buffalo meat (6.05±0.36) was significantly (P&lt;0.05) higher than pH value of beef (5.70±0.20) and lamb (5.99±0.11). The mean water holding capacity of beef was significantly (P&lt;0.05) higher than<br />buffalo meat and lamb. The mean shear force of beef (6.73±0.16 kg/cm2) and buffalo meat (6.53±0.38 kg/cm2) were significantly (P&lt;0.05) higher than lamb (5.24±0.93 kg/cm2).</p><p>(Key words: Physical characteristic, Postmortem, Beef, Buffalo, and Lamb meat)<br /><br /></p>

scholarly journals THE QUALITY AND TOTAL MICROBES OF BROILER CHICKEN IN TRADITIONAL MARKETS OF DENPASAR CITY

2017 ◽  
Vol 4 (2) ◽  
pp. 92
Author(s):  
Luh Yuni Surya Antari ◽  
I N. Tirta Ariana ◽  
G. A. M. Kristina Dewi
Keyword(s):  
Water Content ◽  
Broiler Chicken ◽  
Research Result ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Drip Loss ◽  
Traditional Markets ◽  
Water Holding

The purpose of this study was to determine the quality and total microbes of broiler at different location in the traditional markets of Denpasar City. This study used a completely randomized design (CRD) with four treatments. The treatments used in this study, broiler chicken sold at traditional markets in East (DT), North (DU), West (DB), and South of Denpasar (DS). The data obtained from this study were analyzed by analysis of variance. If there were significant differences (P <0,05) among the treatments, then continued with Duncan's multiple range test. The variables used in this study were carcass weight, cooking loss, drip loss, water holding capacity, water content, protein, fat, ash, and total microbes. The results showed that on the average, the highest carcass weight in DB treatment was 1.482 grams, with other treatments to get results not significantly different (P>0,05). The result of this study for variable drip loss, water content, protein, fat, and ash significantly different (P<0,05), then research result for cooking loss, and water holding capacity, were not significantly different (P>0,05). The research result for total microbies broiler chicken at traditional markets in Denpasar City have a range of 1,84 x 104 to 2,62 x 104 CFU /gram. The results were still normal when compared to SNI 7388: 2009 which states that the maximum amount that the content of TPC 1x106 CFU/gram. From these results, it was concluded that there were similarities quality of broiler chicken (carcass weight, cooking loss, water holding capacity, and total microbes), however, there were differences in the quality of broiler seen from drip loss, water content, protein, fat, and ash of broiler at traditional markets in Denpasar City.

scholarly journals KUALITAS FISIK DAGING BROILER DI PASAR MODERN KOTA BANDAR LAMPUNG

2021 ◽  
Vol 5 (2) ◽  
pp. 83-87
Author(s):  
Akhmad Rangga ◽  
Khaira Nova ◽  
RR Riyanti
Keyword(s):  
Ph Value ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Physical Quality ◽  
Modern City ◽  
Research Material ◽  
Meat Samples ◽  
The City ◽  
Water Holding

This study aimed to determine the physical quality of broiler meat including pH value, water holding capacity, and cooking losses in the modern market of Bandar Lampung City. This research was conducted on Januari-March 2020. The research material was breast fillet meat. Samples came from six modern markets in the city of Bandar Lampung (Mall Boemi Kedaton, Transmart, Central Plaza, Chandra Teluk, Chandra Karang, and Mall Kartini). The variables observed in this study were the degree of acidity (pH), water holding capacity (DIA), and cooking losses. The results of this study indicated that the degree of acidity (pH) in the modern market of Bandar Lampung City ranged from 6,109-6,386. The DIA value in the modern city market Bandar Lampung ranges from 61,157-68,021%, the value of cooking losses in the modern market of Bandar Lampung City ranges from 30,032-39,494%. The results of this study indicate that the pH, DIA, and cooking losses have met the standards for consumption in the six modern markets in the city of Bandar Lampung. Keywords: Broiler, Modern market, Degree of acidity (pH), Water holding capacity (DIA), Cooking losses.

Sign in / Sign up

Export Citation Format

Share Document