PENGARUH LAMA PERENDAMAN MENGGUNAKAN CUKA SAGUER TERHADAP PENINGKATAN KUALITAS FISIK DAGING ENTOK (Chairina moschata)

THE EFFECT OF MARINATING TIME USING CUKA SAGUER ON PHYSICAL QUALITY INCREASING OF ENTOK MEAT (Chairina Moschata). This study aims to determine of physical quality of entok meat after marinating with cuka saguer. Cuka saguer using to soak meat in this research was obtained from fermentated yield of fluid from enau tree. The marinated meat in this research was entok meat. This experiment was arranged in a completely randomized design consisted of five treatments as followed R0 entok meat was without marinated , R1 entok meat was marinated for 20 minutes, R2 entok meat was marinated for 40 minutes, R3 entok meat was marinated for 60 minutes, R4 entok meat was marinated for 80 minutes and each treatment was conducted four times replication. If occur significant in analysis of variance so the average comparing was followed by DMRT test. The result showed The marinated entok meat using cuka saguer was significantly on pH and water holding capacity (WHC), while texture of meat no significant. In conclusion, the soaking time for 20 minutes with cuka saguer can be used to soak entok meat because able to maintain texture of meat and to increase WHC at the condition of pH normal. Keywords: entok meat, cuka saguer, physical quality of meat

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PENGARUH KOMBINASI SARIPATI BUAH NANAS DAN PEPAYA TERHADAP KUALITAS FISIK DAGING ITIK PETELUR AFKIR

Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) ◽

10.23960/jrip.2021.5.1.30-36 ◽

2021 ◽

Vol 5 (1) ◽

pp. 30-36

Author(s):

Anisa Ramadhani ◽

Rr. Riyanti ◽

Veronica Wanniatie ◽

Dian Septinova

Keyword(s):

Analysis Of Variance ◽

Ph Value ◽

Water Holding Capacity ◽

Variance Analysis ◽

Physical Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Post Production ◽

Water Holding

This research aimed to determine the effect of combination of pineapple and papaya fruit quintessence on pH, water holding capacity, and tenderness of meat of post production of laying duck. This research was conducted in December 2019 to January 2020 at Production and Reproduction of Livestock Laboratory, and Instrument Laboratory, Faculty of Agriculture University of Lampung. The materials of this research used were 20 pieces thigh meat of post production of laying duck. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment were without marination of combination of pineapple and papaya fruit (P0), marination with 25% pineapple + 75% papaya (P1), marination with 50% pineapple + 50% papaya (P2), and marination with 75% pineapple + 25% papaya (P3). The variables observed were pH value, water holding capacity (WHC), and tenderness of laying duck meat. The data obtained were then analyzed by using variance analysis at 5% level, the result of which had significant effect were continued tested using the Least Significance Different (BNT). The results of the analysis of variance showed that the addition of laying duck meat with a combination of pineapple and papaya fruit quintessence did not effect (P>0,05) on physical quality of meat of post production of laying duck. Keywords: Laying duck meat, Papaya, Pineapple, Physical quality

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PHYSICAL QUALITY OF BEEF WHICH IS AGING TRADITIONALLY

Majalah Ilmiah Peternakan ◽

10.24843/mip.2021.v24.i02.p04 ◽

2021 ◽

Vol 24 (2) ◽

pp. 72

Author(s):

POETY M. K. ◽

N. L. P. SRIYANI ◽

A. A. OKA

Keyword(s):

Ph Value ◽

Water Holding Capacity ◽

Optimal Time ◽

Fresh Meat ◽

Physical Quality ◽

Research Material ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

This research aims to determine the effect of traditional aging meat on the physical quality of beef and the opti- mal time of traditional withering to obtain good quality beef. The research material used was beef on the LD muscle (Longisimus dorsi). The design used was completely randomized design (CRD) with 4 treatments and 4 replicati- ons, namely P0 = fresh meat without aging, P1 aging beef for 6 hours, P2 aging beef for 8 hours and P3 aging beef for 10 hours at room temperature 28-29oC. The variables observed in this study were pH, color, water holding capacity, cooking losses, and weep lose. The results showed that statistically traditional aging beef was significantly different (P<0.05) on the pH value, color and weep lose but not significantly different (P>0.05) on the value of water holding capacity and cooking loss. It can be concluded that the length time of aging beef could affect beef physical quality and the optimal time to produce the best quality physic of the beef is 6 hours.

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Pengaruh Air Kelapa Terhadap Kualitas Fisik Daging Sapi

Jurnal Peternakan Sriwijaya ◽

10.33230/jps.7.2.2018.7471 ◽

2019 ◽

Vol 7 (2) ◽

Author(s):

D Wahyuni ◽

F Yosi ◽

G Muslim

Keyword(s):

Ph Value ◽

Water Holding Capacity ◽

Coconut Water ◽

Physical Quality ◽

Randomized Design ◽

Value Range ◽

Completely Randomized Design ◽

Water Holding

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh air kelapa sebagai bahan rendaman daging terhadap kualitas fisiknya. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Perlakuan terdiri dari kontrol (P0), perendaman daging sapi kedalam air kelapa selama 30 menit (P1), perendaman selama 60 menit (P2), dan perendaman selama 90 menit (P3). Peubah yang diamati dalam penelitian ini adalah pH, daya ikat air dan keempukan daging sapi. Hasil penelitian menunjukan bahwa pH, daya ikat air dan keempukan daging sapi yang diberi perlakuan rendaman air kelapa tidak berbeda nyata dengan kontrol. Nilai pH daging berada di kisaran 5,74-5,86, daya ikat air 33,62-46,21% dan keempukan 6,90-9,39 N. Kesimpulannya adalah penggunaan air kelapa sebagai bahan rendaman daging sapi belum mampu mempengaruhi pH, daya ikat dan keempukan. Kata kunci: Air Kelapa, Daging Sapi, Kualitas Fisik The aim of this research was to find out the effect of coconut water to physical quality of beef. The research designed by Completely Randomized Design (CRD) which consisted 4 treatments. The treatments consisted were control (P0), soaked beef in coconut water for 30 minutes (P1), soaked for 60 minutes (P2) and soaked for 90 minutes (P3). The parameter observed in this research were pH, water holding capacity and tenderness. The result of this research showed that pH, water holding capacity and tenderness of soaked beef had not significantly different than control. Beef pH value range were 5.74-5.86, water holding capacity 33.62-46.21% and tenderness 6.90-9.39 N. The conclusion was the usage of coconut water as beef soaking material didn’t affect pH, water holding capacity and tenderness. Keyword: Coconut Water, Beef, Physical Quality.

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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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KUALITAS FISIK DAGING DADA DAN PAHA BROILER YANG DIRENDAM DALAM LARUTAN DAUN SALAM (Syzygium polyanthum)

JURNAL ILMIAH PETERNAKAN TERPADU ◽

10.23960/jipt.v6i1.p83-88 ◽

2018 ◽

Vol 6 (1) ◽

pp. 83

Author(s):

Dian Septinova ◽

Madi Hartono ◽

Purnama Edy Santosa ◽

Siti Hartika Sari

Keyword(s):

Ph Value ◽

Cooking Loss ◽

Broiler Meat ◽

Soaking Time ◽

Physical Quality ◽

Tukey Test ◽

Randomized Design ◽

Completely Randomized Design

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT Test for length of immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords : Bay Leaf, Breast, Thight, Broiler, Physical Quality

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

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2021.016.02.4 ◽

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.

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KUALITAS DAN PROFIL MIKROBA DAGING SAPI LOKAL DAN IMPOR DI DILI-TIMOR LESTE

Majalah Ilmiah Peternakan ◽

10.24843/mip.2017.v20.i03.p01 ◽

2017 ◽

Vol 20 (3) ◽

pp. 87

Author(s):

OLIVEIRA, V. ◽

G.A.M. KRISTINA DEWI ◽

K. SURIASIH

Keyword(s):

Water Holding Capacity ◽

Meat Color ◽

E Coli ◽

Microbial Profile ◽

Randomized Design ◽

Normal Score ◽

Timor Leste ◽

Completely Randomized Design ◽

Water Holding

ABSTRACTThis study aims at determining the beef quality and microbes profile of local and import beef marketed at TimorLeste. It is conducted using a completely randomized design (CRD) with two treatments of local and import beef atnine markets as the location and taken three times in each market. The variables observed were the physical qualityof meat (pH, cooking lose of meat, water holding capacity, meat color) and chemical quality i.e. protein level, meatcontent of water and microbial profile (total of microbe, E.coli and Coliform). The results showed that pH of localbeef, cooking shrinkage, water holding capacity, meat protein were 20.37% (P <0.01), 10.11% (P> 0.05), 50.62%( P <0.01) and 9.08% (P <0.05) were lower than imported beef while the meat color and meat moisture contentwere higher by 35.14% (P <0.01) and 53% (P> 0.05), respectively. Total microbe of local beef, total E. coli of meatand total of Coliform respectively 45.16% (P <0.05), 79.59% (P <0.05) and 51% (P <0.05) markedly higher thanimported beef. It can be concluded that the means showed good quality of physical local and import beef and existedin the normal score, so they can be consumed. However, total microbe of local and import beef, especially E.coli andColiform were above standard except E.coli on import beef which was still under the standard of SNI.3932:2008.

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MANFAAT PENAMBAHAN TEPUNG KUNYIT (Curcuma domestica Val) DAN TEPUNG JAHE (Zingiber officinale) TERHADAP KUALITAS BAKSO ITIK AFKIR DENGAN LAMA PENYIMPANAN YANG BERBEDA

Buletin Peternakan ◽

10.21059/buletinpeternak.v39i1.6153 ◽

2015 ◽

Vol 39 (1) ◽

pp. 9 ◽

Cited By ~ 1

Author(s):

Indah Nur Lestarini ◽

Novitasari Anggarawati ◽

Adi Magna Patriadi Nuhriawangsa ◽

Ratih Dewanti

Keyword(s):

Storage Time ◽

Ph Value ◽

Zingiber Officinale ◽

Water Holding Capacity ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Storage Times ◽

Water Holding

The aim of the research was to determine the advantage of tumeric flour (Curcuma domestica Val) and ginger flour (Zingiber officinale) addition on quality of culled duck meatball in different storage times. The materials were thigh duck, tumeric flour and ginger flour. The design used in experiment was a Completely Randomized Design (CRD) with factorial pattern 4x3 as the first factor was concentration of turmeric flour (0; 0.5; 1.0; 1.5%) and ginger flour (0; 1; 2; 3%) and the second one was storage time (0; 8; 16 hours). The result of the research showed that storage time affected (P<0.05) pH, tenderness and waterholding capacity. Concentration of tumeric flour and ginger flour affected tenderness.There was no interaction between those two factors on pH, water-holding capacity, tenderness,and total proteolitic bacteria. Concentration of turmeric flour 0,5% and ginger flour 1% with storage time during 0 hours gave the best result, with a pH value 6.49, tenderness 0.31, water-holding capacity 22.27, and a total proteolytic bacteria , 3.57x104. In conclusion, the finest result founded at 0.5% of turmeric flour and 1% of ginger flouraddition in meatball before storage. (Keywords: Culled duck, Ginger flour, Meatball, Storage time, Tumeric flour)

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The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i1.2037 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Silaturahmi Silaturahmi ◽

Zaidiyah Zaidiyah ◽

Tengku Mia Rahmiati

Keyword(s):

Product Diversification ◽

Fruit Peel ◽

Physical Quality ◽

Natural Colorant ◽

Randomized Design ◽

Solid Loss ◽

Dragon Fruit ◽

Completely Randomized Design ◽

Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle. The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml). The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color). The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

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Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v7i2.10886 ◽

2020 ◽

Vol 7 (2) ◽

pp. 119

Author(s):

Lukman Affandhy ◽

Muchamad Luthfi ◽

Dian Ratnawati ◽

Frediansyah Firdaus

Keyword(s):

Data Analysis ◽

Analysis Of Variance ◽

Research Method ◽

Moringa Oleifera ◽

The Third ◽

Randomized Design ◽

Leaf Powder ◽

Completely Randomized Design ◽

Second Period

ABSTRAK Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci: kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

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