Kandungan Protein dan Kadar Air Bakso Daging Ayam Broiler pada Penambahan Bahan Pengenyal yang Berbeda

Abtract. The study aimed to determine the effect of different meatball enhancers on meatbel protein and to determine the effect of different meatball enhancers against meatball water content. This research was conducted in june 2018 at the Laboratory of the Faculty of Agriculture, Animal Husbandry and Fisheries of the University of Muhammadiyah Parepare. Research using broiler chicken meat, water, flavorings, garlic, pepper, salt, egg white, carrageenan, gelatin, tissue, and ice cubes. The study used a completely randomized design (CRD) with four treatment levels and three replications, namely T0 = without ingreadients, T1 = crisp egg white, T2 = crustacean, T = gelatin. The results of the study showed that with the addition of pulses that the protein content of meatballs had a very real effect and water content in meatball with the addition of different ingredients that are influential real to meatball water content. The highest average protein value to the lowest is T0 is 6.52, T2 is 6.46, T1 is 6.33, T3 is 4,15. The highest average water volues to the lowest were T1 at 63.35, T0 at 63.05, T3 at 62.58, and T2 at 62.44. From the results of the study, it is known that the best treatment and can be recommended is T2 treatment with karagenan crusher.Keywords: Proteins, water content, broiler chicken meat, egg white, carrageenan, and gelatin.

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Kandungan Kadar Air dan Kadar Protein pada Bakso Ayam Broiler dengan Putih Telur Sebagai Bahan Pengenyal pada Konsentrasi yang Berbeda

bionature ◽

10.35580/bionature.v19i2.9725 ◽

2019 ◽

Vol 19 (2) ◽

Author(s):

Munassir B Munassir B ◽

Nurhaeda Nurhaeda ◽

Irmayani Irmayani

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Broiler Chicken ◽

Egg White ◽

Average Value ◽

Average Water

Abstract. This study aims to determine the effect of egg white at different concentrations on the content of water content and protein content in broiler chicken meatballs. This research uses Completely Randomized Rangcangan (CRD) with three replications and treatment four times, namely T0 = Control, T2 = 15 grams of Egg White, T2 = 30 grams of Egg White, T3 = 75 grams of White Egg. Variety analysis showed the addition of egg whites as pengeyal material at different concentrations significantly affected the content of water content and did not significantly affect the content of protein content. The average water content in the highest to lowest broiler chicken meatballs was obtained from P3 treatment of (61.48%), P0 (58.48%), P1 (53.58%), and P2 (43.32%). The average protein content in the lowest broiler chicken meatballs was obtained from treatment P0 (12.54%), P2 (13.29%), P1 (14.13%), and P3 (15.32%). From the results of research the content of water content and protein content with egg whites as different pengeyal ingredients is 43 grams of egg white. The best water content obtained in P2 treatment with an average value of 43.32%. The best protein content obtained in P3 treatment with an average value of 15.32%.Keywords: broiler, egg white, moisture content, protein content

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Lama Penyimpanan Daging Ayam Broiler Terhadap Kualitasnya Ditinjau Dari Kadar Protein Dan Angka Lempeng Total Bakteri

Biosel Biology Science and Education ◽

10.33477/bs.v8i1.846 ◽

2019 ◽

Vol 8 (1) ◽

pp. 47

Author(s):

Insun Sangadji ◽

Jurianto Jurianto ◽

Muhammad Rijal

Keyword(s):

Protein Content ◽

Broiler Chicken ◽

Chicken Meat ◽

Chemistry Laboratory ◽

Protein Levels ◽

Plate Number ◽

Randomized Design ◽

Duration Of Storage ◽

Completely Randomized Design ◽

Number Of Bacteria

This study aims to determine the effect of storage time of broiler chicken on its quality in terms of protein content and total bacterial plate number. This research was conducted on 11-19 December 2017. The design used in this study was a Completely Randomized Design (CRD) with 3 treatments consisting of 2 days of storage (A1), 4 days (A2) and 6 days (A3) and the number of replications is 3 replications. Data were analyzed using ANOVA. Sample analysis was carried out in the MIPA laboratory at the Faculty of Tarbiyah and Teacher Training, Ambon IAIN and Pattimura University Basic Chemistry Laboratory. The results showed that there was an effect of the length of storage of broiler chicken on protein levels and total bacterial plate numbers. The effect of broiler chicken meat storage on protein content was 14.2% while the effect of broiler chicken storage on the total plate number of bacteria was 12.7%. Key Words: Duration of Storage, Broiler Chicken Meat, Protein Levels, ALT

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EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v25i1.52-59 ◽

2020 ◽

Vol 25 (1) ◽

pp. 52

Author(s):

Alston Millan

Keyword(s):

Water Content ◽

Broiler Chicken ◽

Room Temperature ◽

Ph Value ◽

Chicken Meat ◽

Test Results ◽

Coating Technology ◽

Randomized Design ◽

Myristica Fragrans Houtt ◽

Solid Liquid

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit. The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05) water content and sensory properties of broiler chicken meat, but had a significant effect (p <0.05) on the pH value and total microbe at the same day of room temperature storage. Panel organoleptic test results on the level of preference for meat color, aroma, and texture of chicken meat were in the range score of 3 (somewhat like) to 4 (somewhat dislike). The treatments of nutmeg oleoresin did not affect (p> 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules

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KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8566 ◽

2019 ◽

Vol 5 ◽

pp. 115

Author(s):

Syahri Fadhila Al-Farid ◽

Jamaluddin Jamaluddin ◽

Andi Sukainah

Keyword(s):

Protein Content ◽

Water Content ◽

Zingiber Officinale ◽

Carbohydrate Content ◽

Test Results ◽

Artocarpus Heterophyllus ◽

Randomized Design ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽

10.29303/profood.v4i1.79 ◽

2018 ◽

Vol 4 (1) ◽

pp. 304-310

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah ◽

Dody Handito

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Potato Starch ◽

Ash Content ◽

Randomized Design ◽

Alternative Materials ◽

Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i01.p08 ◽

2019 ◽

Vol 8 (1) ◽

pp. 66

Author(s):

Lina Nindyawati ◽

Putu Timur Ina ◽

Anak Agung Istri Sri Wiadnyani

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Green Bean ◽

Bean Flour ◽

Randomized Design ◽

Completely Randomized Design ◽

The Right

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

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QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

Majalah Ilmiah Peternakan ◽

10.24843/mip.2021.v24.i01.p04 ◽

2021 ◽

Vol 24 (1) ◽

pp. 19

Author(s):

SITI N. W. ◽

I N. S. SUTAMA ◽

N. M. S. SUKMAWATI ◽

I N. ARDIKA

Keyword(s):

Protein Content ◽

Water Content ◽

Matter Content ◽

Water Holding Capacity ◽

Dry Matter Content ◽

Leaf Meal ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

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KADAR AIR, pH DAN TOTAL MIKROBA DAGING AYAM YANG DITAMBAHKAN KUNYIT PUTIH (Curcuma mangga Val.)

ZOOTEC ◽

10.35792/zot.36.2.2016.12567 ◽

2016 ◽

Vol 36 (2) ◽

pp. 405

Author(s):

John Wala ◽

Tiltje Ransaleleh ◽

Indyah Wahyuni ◽

Merri Rotinsulu

Keyword(s):

Water Content ◽

Cold Storage ◽

Storage Time ◽

Chicken Meat ◽

Randomized Design ◽

Split Plot ◽

Main Plot ◽

Completely Randomized Design ◽

Plot Design

THE EFFECT OF WHITE TURMERIC (Curcuma mangga Val.) ADDITION ON CHICKEN MEAT AGAINST WATER CONTENT, pH AND MICROORGANISM NUMBERS. The purpose of this research was to determine the effect of the addition of white turmeric (Curcuma manggaVal.) on chicken meat at cold storage (4oC). This research used Split Plot Design with 2 treatment factors based on completely randomized design. The Main Plot contains of 4 treatments (A0 = without storage, A1 = 3 days storage, A2 = 6 days storage, A3 = 9 days storage) and the Sub Plot contains of 4 treatments (B0 = without white turmeric, B1 = 4% grating of white turmeric, B2 = 8% grating of white turmeric, B3 = 12% grating of white turmeric). The variable that observed are water content, pH and microorganism number. The result showed that the addition of white turmeric was not significant affected (P > 0.05) against water contentof chicken meat, however it was highly significant affected (P < 0.01) against pH and microorganism numbers of chicken meat. Storage time was highly significant affected (P <0.01) against water content, pH and microorganism numbers of chicken meat. The interaction between both of treatment factors was given highly significant affected (P < 0.01) against water content, pH and microorganism numbers of chicken meat. As a conclusion, the addition of white turmeric on chicken meat was not affected against water content, however it can decrease pH and obstruct microorganism activity. Keywords : chicken meat, white turmeric, pH, water content, microorganism numbers

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Penambahan putih telur sebagai peningkat protein pada tempe kedelai

Edubiotik Jurnal Pendidikan Biologi dan Terapan ◽

10.33503/ebio.v5i02.768 ◽

2020 ◽

Vol 5 (02) ◽

Author(s):

Novitasari Priskalia Puteri ◽

Lusiawati Dewi ◽

Anggara Mahardika

Keyword(s):

Data Analysis ◽

Protein Content ◽

Egg White ◽

Research Data ◽

White Flour ◽

Randomized Design ◽

Analysis Technique ◽

Lowry Method ◽

Completely Randomized Design ◽

The Right

Efforts to increase protein in Tempe can provide positive values for native Indonesian food. The amount of remaining egg white in the bread industry can be used in making soybean Tempe. Egg white which is rich in albumin has never been used in the manufacture of soybean tempeh by the producer. This research aims to determine the effect of adding raw and steamed egg whites on the protein content of soybean Tempe. This study used a Completely Randomized Design (CRD) with 3 replications. The concentrations of egg whites used in the research included 0%, 2%, 4%, 6%, 8%, and 10%. The research instrument used was the observation sheet for protein content using the Lowry method. The research data were dissolved protein content. The data analysis technique used Two Way ANOVA. The results of the research showed that there was no effect of adding raw and steamed egg whites on soybean Tempe protein content (P > 0.05). However, the addition of raw egg whites can increase the protein content of soybean Tempe, compared to steamed egg whites. The conclusion of this research is the addition of raw and steamed egg whites does not have a significant effect on the protein content of soybean Tempe. The right type of egg white flour to increase the protein content of soybean Tempe is raw egg white flour with a protein content of 15.0 per 100 grams.

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Effects of Addition of Skipjack Meat to Water Levels, Protein Levels and Ash Levels of Floss Sweet Corn

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v4i1.5661 ◽

2020 ◽

Vol 4 (1) ◽

pp. 15-20

Author(s):

Khairun Mutia

Keyword(s):

Protein Content ◽

Water Content ◽

Sweet Corn ◽

Ash Content ◽

Water Levels ◽

Tuna Fish ◽

Protein Levels ◽

Fish Meat ◽

Randomized Design ◽

Completely Randomized Design

The aim of this study was to determine the concentration of tuna fish that can produce shredded which has good quality. The method used in this study was a completely randomized design (RAL) with 3 treatments and 3 replications. The treatments in this study were A1 (375 g of skipjack meat) A2 (250 g of skipjack meat) and A3 (125 g of skipjack meat). The results of this study resulted that A3 treatment with a concentration of 125 g of skipjack fish meat provided good quality fish with a water content of 7,17%, ash content of 2,72% and protein content of 33,22%.

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