PENGARUH PENGGUNAAN BEBERAPA JENIS FILLER TERHADAP PALATABILITAS CHICKEN NUGGET AYAM PETELUR AFKIR

THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE PALATABILITY OF CHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient Fakulty of Animal Husbandry Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications. The fillers Used in this treatment are; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality of chicken nugget according to the parameter ini this research was as follows; the palatability (Taste, texture, tenderness and general acceptance). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics.Keyword: Palatability, Filler, Chicken Nugget, Organoleptic

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PENGARUH PENGUNAAN BEBERAPA JENIS FILLER TERHADAP SIFAT KIMIA CHICKEN NUGGET AYAM PETELUR AFKIR

ZOOTEC ◽

10.35792/zot.38.2.2018.20322 ◽

2017 ◽

Vol 38 (2) ◽

pp. 357

Author(s):

Sylvia Komansilan ◽

Sjaloom Sakul

Keyword(s):

Rice Flour ◽

Chemical Characteristic ◽

Chemical Characteristics ◽

Animal Science ◽

Chicken Nugget ◽

Carbohydrate Level ◽

Randomized Design ◽

Completely Randomized Design

THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE CHEMICAL CHARACTERISTICS OF CHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient Faculty of Animal Science Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications. The fillers used in this treatment were; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality of chicken nugget according to the parameter ini this research was as follows; the chemical characteristic (pH, water, ash, fat, protein, and carbohydrate level). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics.Keyword: Filler, Chicken Nugget, chemical characteristic

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PENGARUH PENGGUNAAN BEBERAPA JENIS FILLER TERHADAP SIFAT FISIK CHICKEN NUGGET AYAM PETELUR AFKIR

ZOOTEC ◽

10.35792/zot.35.1.2015.7107 ◽

2015 ◽

Vol 35 (1) ◽

pp. 106 ◽

Cited By ~ 1

Author(s):

Sylvia Komansilan

Keyword(s):

Rice Flour ◽

Physical Characteristics ◽

Cooking Loss ◽

Animal Science ◽

Chicken Nugget ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

ABSTRACT THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE PHYSICAL CHARACTERISTICS OFCHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient College Manado and The Laboratory of Agliculture Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications . The fillers Used in this treatment are; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality ofchicken nugget according to the parameter ini this research was as follows; the phsycal characteristic (Water Holding Capasity, Tenderness and cooking loss). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics. Keyword: Influence, Filler, Chicken Nugget, Laboratory

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KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2015.4.2.41 ◽

2015 ◽

Vol 4 (2) ◽

pp. 41-44

Author(s):

Priscillia Picauly ◽

Gilian Tetelepta

Keyword(s):

Water Solubility ◽

Physical Property ◽

Rice Flour ◽

Absorption Index ◽

Randomized Design ◽

Nutrition Value ◽

Banana Flour ◽

Completely Randomized Design ◽

Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

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The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

E3S Web of Conferences ◽

10.1051/e3sconf/202133201003 ◽

2021 ◽

Vol 332 ◽

pp. 01003

Author(s):

Wayuni Rahmawany ◽

Sentosa Ginting

Keyword(s):

Moisture Content ◽

Dietary Fiber ◽

Rice Flour ◽

Physicochemical Characteristics ◽

Total Dietary Fiber ◽

General Acceptance ◽

Hedonic Value ◽

Crude Fiber Content ◽

Randomized Design ◽

Completely Randomized Design

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

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Non-Carcass Parts of Local Male Ducks Fed Commercial Feed Supplemented with Torch Ginger (Etlingera elatior) Flower Extract

Indonesian Journal of Agricultural Research ◽

10.32734/injar.v1i1.189 ◽

2018 ◽

Vol 1 (1) ◽

pp. 1-8

Author(s):

Mohammad Badru Zaman ◽

Ristika Handarini ◽

Deden Sudrajat

Keyword(s):

Live Weight ◽

Animal Husbandry ◽

Herbaceous Plant ◽

Feeding Trial ◽

Randomized Design ◽

Commercial Feed ◽

Completely Randomized Design ◽

Head Neck ◽

Etlingera Elatior

The torch ginger (Etlingera elatior) is a herbaceous plant the flower of which is commonly used in feed to improve the quality of meat. This study was aimed at assessing the effects of giving commercial feed non-carcass portions of local ducks. The study was conducted at the Poultry Farm of Department of Animal Husbandry Djuanda University, Bogor, from June to August 2016. Twenty four 2-week-old male local ducks were used. Completely randomized design with 4 treatments and 3 replicates was used. The treatments consisted of 100% of commercial ration (R0), commercial ration + 2.5% of TGE solution (R1), commercial ration + 5% of TGE solution (R2), and commercial ration + 7.5% of TGE solution (R3). The feeding trial lasted 6 weeks after which the ducks were slaughtered and carcass weight, dressing percentages and carcass parts were measured. The percentage of non-carcass parts including head, neck, shank, liver, heart, gizzard, feathers, blood and intestines were also measured. No significant effect of treatments (P > 0.05) on all parameters measured were found. It was concluded that the inclusion of TGE solution in commercial ration up to 7.5% did not significantly affect the live weight, weight and percentages of non-carcass parts including blood, feathers, head, neck, shank, liver, gizzard, heart, and intestines.

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Kualitas spermatozoa ayam kampung dan ayam arab dengan lama simpan yang berbeda pada suhu ruang

Jurnal Sains Peternakan ◽

10.21067/jsp.v8i01.4560 ◽

2020 ◽

Vol 8 (1) ◽

pp. 41-56

Author(s):

Enike Dwi Kusumawati ◽

Aju Tjatur Nugroho Krisnaningsih ◽

Aditya Umbu Kulli Walangara

Keyword(s):

Body Weight ◽

Laboratory Test ◽

Shelf Life ◽

Analysis Of Variance ◽

Animal Husbandry ◽

Test Method ◽

Laboratory Test Method ◽

Randomized Design ◽

Completely Randomized Design

This research was conducted at the Laboratory of the Faculty of Animal Husbandry, University of Kanjuruhan Malang, which began in March until May 2019. The purpose of this study was to study the quality of semen of Kampung Ayam Arabian funds with long stored Arabs that produce in spaces. In this study, the material used was cement of Kampung chickens and Arabic chickens which were requested from two male chickens and 2 male Arab chickens needed 1.5-2 years that had a body weight of ± 2.5 kg and each tail was accommodated 1 time per day and in one shelter done 1 ejaculation. The laboratory test method uses a completely randomized design (factorial). The research treatment is storing time 0, 1, 2, 3, and 4 hours. Each payment is repeated ten times. The data obtained were analyzed using analysis of variance. The conclusion of this study is that there is an effect of shelf life on the quality of spermatozoa. After 4 hours motility is not feasible for IB, after 4 hours the viability is not feasible for all, after 4 hours the abnormality is not feasible for all.

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KUALITAS CHICKEN NUGGET YANG DIFORTIFIKASI DENGAN TEPUNG KACANG KEDELAI UNTUK PENINGKATAN SERAT PANGAN (DIETARY FIBER)

ZOOTEC ◽

10.35792/zot.37.2.2017.16782 ◽

2017 ◽

Vol 37 (2) ◽

pp. 464

Author(s):

Astria Mawati ◽

E.H.B. Sondakh ◽

J.A.D. Kalele ◽

R. Hadju

Keyword(s):

Dietary Fiber ◽

Soybean Flour ◽

Chicken Nuggets ◽

Chicken Nugget ◽

Meat Composition ◽

Bean Flour ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

THE QUALITY OF CHICKEN NUGGET FORTIFICATED BY SOYBEAN FLOUR ON INCREASING DIETARY FIBER. This research aimed to determine the effect of soy bean flour as fortification ingredient to increase dietary fiber products to chicken nuggets. The meat used for nuggets chicken was taken chest. Soybeans are used as a fortification ingredient for the product of chicken nuggets. This experiment using a completely randomized design with five treatments consisting of a treatment R0 level 0% of soybean of the meat composition of 400 g (0 g of soybean and 400 g of meat), R1 level of 5% of soybean of the meat composition (20 g soybean and 380 g of meat) R2 level of 10% of soy bean of the meat composition (40 g of soybean and 360 g of meat), R3 15% of soy bean of the meat composition (60 g of soybean and 340 g of meat), R4 level 20% soybean of the meat composition (80 g of soybean and 320 g of meat). Each treatment was conducted three replications. If there was a difference of average in the analysis of variance then to DMRT test. The results showed that fortification with soy beans in chicken meat had a significant on the water holding capacity and fiber dietary, while the pH of the meat is not significant. The conclusion of this study that 80 grams of soy bean flour fortified in 320 grams meat can be used for the product chicken nuggets because it can increase the content of dietary fiber.Keywords: chicken nugget, soybean flour, dietary fiber

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PENGARUH PERENDAMAN TELUR MENGGUNAKAN LARUTAN DAUN KELOR TERHADAP KUALITAS INTERNAL TELUR AYAM RAS

JURNAL ILMIAH PETERNAKAN TERPADU ◽

10.23960/jipt.v5i1.p1-7 ◽

2017 ◽

Vol 5 (1) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Riawan Riawan ◽

Riyanti Riyanti ◽

Khaira Nova

Keyword(s):

Laying Hens ◽

Animal Husbandry ◽

Egg Laying ◽

Average Weight ◽

Egg Weight ◽

Trust Level ◽

Randomized Design ◽

Completely Randomized Design ◽

Haugh Unit

The purpose of this research was to find out interior quality of egg laying hens which immersion with moringa leaf solution and to find out the best moringa leaf solution. This research carried out on August 14--September 13, 2016 housed in the Laboratory Animal Production and Reproduction, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The material of research used 72 eggs laying hens strain isa brown from layer of 60 weeks old with the average weight 63,0±1,51 gram and coefficient of variation 2,40%. This research used a Completely Randomized Design with 4 treatments and 6 repetition. The treatments of research consists of immersion egg used moringa leaf solution 0% (w/v), 10% (w/v), 20% (w/v), and 30% (w/v). Analyzed data observation used variance with 5% trust level and continued with Least Significant Different test. The result showed that immersion egg with moringa leaf solution significant effect (P<0,05) increase albumin index and the haugh unit, and not significant effect (P>0,05) to yolk index and percentage egg weight lo. Concentration 30% of immersion moringa leaf solution to give the best treatment to interior quality of egg laying hens. Keywords : Albumin Index Moringa Leaf, Percentage Egg Weight Lost, Yolk Index, Haugh Unit.

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Pengaruh Lama Thawing yang Berbeda pada Suhu 25 oC Terhadap Kualitas Semen Beku Sapi Ongole

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i1.6538 ◽

2019 ◽

Vol 6 (1) ◽

pp. 119

Author(s):

Enike Dwi Kusumawati ◽

Syam Rahadi ◽

Sugeng Santoso ◽

Dyah Lestari Yulianti

Keyword(s):

Sperm Quality ◽

Animal Husbandry ◽

Randomized Design ◽

Frozen Semen ◽

Significant Difference ◽

Completely Randomized Design ◽

Bull Sperm

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh lama thawing yang berbeda pada suhu 250C untuk mendapatkan kualitas spermatozoa semen beku sapi ongole yang optimal. Penelitian dilakukan di Laboratorium Fakultas Peternakan Universitas Kanjuruhan Malang. Metode Penelitian yang digunakan adalah metode percobaan dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial. Setiap perlakuan thawing diberikan ulangan sebanyak 10 sampel semen beku sapi ongole. Hasil penelitian menunjukkan bahwa perlakuan dengan lama thawing 7, 15, 30 detik pada suhu 25oC memberikan perbedaan pengaruh yang sangat nyata (p<0.01) pada motilitas, viabilitas dan abnormalitas spermatozoa semen beku sapi ongole. Motilitas tertinggi diperoleh pada perlakuan P3 dengan rata-rata sebesar 40,8%, viabilitas tertinggi diperoleh pada perlakuan P3 dengan rata-rata sebesar 82,39%, sedangkan abnormalitas terendah diperoleh pada perlakuan P3 dengan rata-rata sebesar 11,95%. Berdasarkan penelitian ini maka dapat disimpulkan bahwa thawing pada suhu 25oC dengan lama waktu 30 detik memberikan kualitas spermatozoa yang paling baik sehingga disarankan untuk melakukan thawing pada suhu 25oC dengan lama waktu 30 detik. Kata kunci: abnormalias, mortalitas, ongole, thawing, viabilitas ABSTRACT This study aims to determine the effect of different thawing time at 250C to get the sperm quality of frozen semen ongole bull. Research conducted at the Laboratory of Animal Husbandry Faculty Kanjuruhan University of Malang. The method of study by using Completely Randomized Design (CRD) factorial. Any treatment given repeated thawing of frozen samples of 10 times. The study show that treatment with time thawing 7 (P1), 15 (P2), 30 (P3) seconds at 25oC gives a very significant difference (P<0.01) on motility, viability and abnormalities of ongole Bull sperm. The highest motility and viability were obtained at P3 (40,8%) and (82,39%), while the lowest abnormalities obtained on P3 (11,95%). Based on this research it can be concluded that thawing at 25oC with 30 seconds to give the best quality sperm that is recommended for thawing. Keywords: abnormality, motility, ongole, thawing, viabilit

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Kualitas semen segar kambing kacang pada suhu 50c dengan lama simpan yang berbeda menggunakan pengencer dan tanpa pengencer

Jurnal Sains Peternakan ◽

10.21067/jsp.v5i2.3157 ◽

2017 ◽

Vol 5 (2) ◽

pp. 77-85

Author(s):

Feri Setiawan ◽

Enike Dwi Kusumawati

Keyword(s):

Significant Influence ◽

Research Method ◽

Research Result ◽

Animal Husbandry ◽

Randomized Design ◽

Completely Randomized Design ◽

Fresh Semen

Abstrak Penelitian ini bertujuan untuk mengetahui kualitas semen segar Kambing Kacang pejantan pada penyimpanan suhu 5oC dengan lama simpan yang berbeda menggunakan pengencer dan tanpa pengencer. Penelitian ini dilakukan di Laboratorium Fakultas Peternakan Universitas Kanjuruhan Malang pada tanggal 6 sampai 11 Februari 2012. Metode penelitian yang digunakan adalah metode percobaan dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial. Materi penelitian yang digunakan adalah semen segar Kambing Kacang. Berdasarkan hasil penelitian menunjukkan bahwa kualitas spermatozoa Kambing Kacang pada suhu 5oC dengan lama simpan yang berbeda menggunakan pengencer dan tanpa pengencer menunjukkan adanya perbedaan yang sangat nyata (P<0.01). Pada pengamatan motilitas dan viabilitas spermatozoa kambing Kacang pada suhu 5oC baik yang menggunakan pengencer maupun tanpa pengencer menunjukkan adanya perbedaan yang sangat nyata (P<0.01). Tetapi pada pengamatan abnormalitas tidak menunjukkan adanya pengaruh penggunaan pengencer (P>0.01) serta tidak terdapat pengaruh interaksi antara lama simpan dan penggunaan pengencer terhadap abnormalitas spermatozoa kambing Kacang (P>0.01). Namun terdapat pengaruh yang sangat nyata lama simpan terhadap abnormalitas spermatozoa kambing Kacang pada suhu 5oC baik yang menggunakan pengencer maupun tanpa pengencer (P<0.01). Kesimpulan yang diperoleh dari hasil penelitian ini yaitu bahwa penyimpanan semen segar kambing Kacang pada suhu 50C tanpa menggunakan pengencer mempunyai kualitas yang paling baik yaitu mampu bertahan sampai lama simpan ke 42 jam. Abstract This research aimed to determine the quality of a fresh semen Kacang goat at 50C temperature the various preservings time within and withouth extender. This research had been performed in Animal Husbandry Faculty of Kanjuruhan University Malang since 6 until 11 February 2012. The research method used was Completely Randomized Design (CRD) Factorial. Research used was fresh semen Kacang goat. The result of the research indicated that spermatozoa quality of Kacang goat at 50C in different preservings time within and without extender showed the significant differentcy (P<0,01). In motility and viability observation spermatozoa of Kacang goat at 50C either with and without extender showed the significant differntcy (P<0,01). But at the abnormality observation it did not show the influence of the usage extender (P>0,01) and there was no interaction influence between the preserving time and the extender usage forwards the abnormality of Kacang goat spermatozoa (P>0,01). But there was a significant influence of preserving time to wards the abnormality of spermatozoa at 50C temperature either with extender and withoud extender (P<0,01). This research result concludes that the Kacang goat fresh semen preserving without using extender is the best quality that it is able to stay freshly until 42 hours.

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