scholarly journals PENGARUH WADAH MEMASAK YANG BERBEDA TERHADAP SIFAT FISIKO-KIMIA DAGING AYAM MASAK BUMBU RINTEK WUUK (RW)

ZOOTEC ◽  
2019 ◽  
Vol 40 (1) ◽  
pp. 12
Author(s):  
Sri Hardiastuti Yusuf ◽  
John E.G. Rompis ◽  
Meilani R. Tinangon ◽  
E.H.B. Sondakh
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Laboratory Data ◽  
Chemical Properties ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Animal Science ◽  
Science Technology ◽  
Meat Cooking ◽  
Water Holding

THE INFLUENCES OF DIFFERENT COOKING POT ON THE PHYSIC-CHEMICAL PROPERTIES OF THE TRADITIONAL “RINTEK WUUK (RW)” SEASONING CHICKEN. This research was done to evaluate the influence of cooking methods with different containers on physic-chemical properties (pH, water holding capacity, and cooking losses) of chicken meat seasoning traditional “rintek wuuk (RW)”. The research was conducted using complete random draft (CRD) through three container treatment (bamboo, ground and frying pan) using RW traditional seasoning. The physic-chemical properties were analyzed in animal science technology laboratory. Data analysis used analysis of variance (ANOVA). Results of this study showed that different cooking containers did not affect the physic-chemical properties of seasoning RW chicken meat. These results can be concluded that the use of different containers did not give a real influence on the physic-chemical properties of the seasoning RW chicken meat. Keywords: Chicken meat, cooking container, RW seasoning, Physic-chemical properties.        

scholarly journals KUALITAS ILABULO MENGGUNAKAN TEPUNG SAGU DENGAN LEVEL YANG BERBEDA

ZOOTEC ◽  
2020 ◽  
Vol 40 (2) ◽  
pp. 626
Author(s):  
Nindi Nupulo ◽  
J.A.D. Kalele ◽  
S.M. Sembor ◽  
N.N Lontaan
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Chicken Meat ◽  
Water Holding Capacity ◽  
Anova Analysis ◽  
Random Design ◽  
Native Chicken ◽  
Water Holding ◽  
Different Levels

THE QUALITY OF ILABULO USES SAGO FLOUR WITH DIFFERENT LEVELS. The study aims to evaluate the use of native chicken and starch   on   physical   and   organoleptic of ilabulo foods. This study was conducted using a complete random design (CRD), with four treatments: p1 (50 grams) p2 (100 grams) p3 (150 grams) p4 (200 grams) and five replication. Data was analyzed using anova (analysis of variance). Based on the results of data analysis that the variable of water holding capacity, moisture, flavor and taste showed non-significant differences while pH, the color, texture showed significant differences. It can be concluded that the use native chicken meat and sago flour of 100-200 grams to ilabulo food could be accepted by panelist.Keywords: native chicken, sago, ilabulo

scholarly journals EFEKTIVITAS CARA PEMASAKAN TERHADAP KARAKTERISTIK FISIK MASAKAN DAGING BABI HUTAN

ZOOTEC ◽  
2014 ◽  
Vol 34 (2) ◽  
pp. 65
Author(s):  
John E.G Rompis ◽  
Sylvia Komansilan
Keyword(s):  
Water Content ◽  
Physical Characteristic ◽  
Laboratory Data ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Cooking Methods ◽  
Cooking Method ◽  
Pig Meat ◽  
Water Holding ◽  
Wild Pig

EFFECTIVITY OF COOKING METHOD ON PHYSICAL CHARACTERISTIC OF COOKERY WILD PIG MEAT. The objective of this study was to evaluate the physical characteristic of cookery wild pig meat with different cooking methods. Research was done using completely randomized design with three treatments of coocing method (bamboo cooker apparatus, stainless cooker apparatus and soil cooker apparatus) and five replications in each treatment. All treatments were added with spicy ingredients of cabai, daun bawang, kamangi, sereh, jahe, and daun jeruk. Physical characteristics were including pH, water content and water holding capacity, analized at animal product technological laboratory. Data were analyzed by analysis of variance model with Duncan statistical test for significant F test. Result study showed that different cooker apparatus affected significantly physical characteristics of cookery wild pig meat in term of pH, water content and water holding capacity. It can be concluded that cooking method using bamboo cooker apparatus yield thye best physical characteristics of cookery wild pig meat. Kata Kunci: Cooker apparatus, physical characteristic, cookery wild pig meat.

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

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

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

Computerized Preparation of Two-Way Analysis of Variance Control Charts for Clinical Chemistry

1972 ◽  
Vol 18 (3) ◽  
pp. 250-257 ◽  
Author(s):  
J H Riddick ◽  
Roger Flora ◽  
Quentin L Van Meter
Keyword(s):  
Quality Control ◽  
Data Analysis ◽  
Computer Program ◽  
Analysis Of Variance ◽  
Control Charts ◽  
Clinical Chemistry ◽  
Control Data ◽  
Laboratory Error ◽  
Quality Control Data

Abstract A system of quality-control data analysis by computer is described, in which two-way analysis of variance is used for partitioning sources of laboratory error into day-to-day, within-day, betweenpools and additivity variation. The partition for additivity is described in detail as to its advantages and applications. In addition, control charts based on two-way analysis of variance computations are prepared each month by computer. This computer program is designed to operate with the IBM 1800 or 1130 computers or any computer with a Fortran IV compiler. Examples are presented of use of the control charts and of tables of analysis of variance.

scholarly journals COMPOSITION, MICROSTRUCTURE AND PROPERTIES OF QUATERNARY CLAYS OF THE PRIKHANKAYSKAYA DEPRESSION (PRIMORYE)

2019 ◽  
Vol 14 (1) ◽  
pp. 20-34
Author(s):  
T. G. RYASHCHENKO ◽  
N. N. UKHOVA ◽  
S. I. SHTELMAKH ◽  
N. I. BELYANINA ◽  
P. S. BELYANIN
Keyword(s):  
Clay Minerals ◽  
Laboratory Data ◽  
Chemical Properties ◽  
Exchange Capacity ◽  
Climatic Conditions ◽  
Water Soluble ◽  
Laboratory Studies ◽  
Microstructural Parameters ◽  
Physical Chemical ◽  
Study Results

The article considers the study results of composition, microstructure and physical-chemical properties of the quaternary clays of the Prikhankayskaya depression in district of the lake Khanka (Primorye) on the example of air-dry samples of geological borehole 45-b in the range of 18–62 m. The objective of research was to obtain new information about the properties of widespread clay sediments in this area using geologic-lithological materials and laboratory data. The schematic geologic-lithological column was composed with the selection of various zones in the quaternary clay sediments section and the border with sediments of the Neogene System. The methodological scheme of laboratory studies of clays was proposed. This scheme includes the determination of chemical and microelement composition, clay minerals, contents of carbonates, water-soluble salts, mobile forms of aluminum oxide, humus, as well as microstructural parameters (method «Microstructure») and some physical-chemical properties. Geochemical coefficients (Kz, CIA, CIW, ICV) determined the degree of chemical maturity of clays and confirmed the results of palynological studies reflecting the fluctuations of the climatic conditions of their formation. For the group of toxic microelements for the first time the special indicator (Zc) was calculated. Which was the criterion for a degree of pollution of the clay sediments section. Clay minerals of the quaternary clays are represented by smectite and hydromica. The clear change in the mineral association was found when passing to the Neogene sediments (kaolinite prevails). The method «Microstructure» revealed the aggregated type of clays microstructure, the domination of the particles of coarse dust fraction among the primary (free) particles and the almost complete absence of the particles of fine-grained sand fraction, the participation of various fractions in the composition of aggregates. The variants of the formation of certain types of aggregates (on sizes) in the fluviolacustrine «khankayskiy» clays are presented. Solid part density, water resistance (soaking time), sedimentation volume, plasticity, relative swelling (samples-pastes) were determined using standard methods for clays. By special methods, the cation exchange capacity was measured and the calculated values of the plasticity index were obtained from forecasting formulas using the yield limit. The proposed methodological scheme of complex laboratory studies of clay sediments can be recommended for problematic geologic-lithological and engineering-geological sections.

scholarly journals Pengaruh Rasio Daun Dan Buah Belimbing Wuluh terhadap Kapasitas Antioksidan, Kadar Tanin dan Sifat Fisik Minuman Fungsional Jamu Daun Belimbing Wuluh (Averrhoa Bilimbi, L.)

2021 ◽  
Vol 1 (3) ◽  
pp. 213-221
Author(s):  
Rosa Abidin ◽  
Rina Mariana ◽  
Teti Setiawati
Keyword(s):  
Herbal Medicine ◽  
Antioxidant Capacity ◽  
Analysis Of Variance ◽  
Chemical Properties ◽  
Selling Price ◽  
Duncan Multiple Range Test ◽  
Tannin Content ◽  
Anova Analysis ◽  
Randomized Design ◽  
Range Test

The parts of the starfruit plant, namely the leaves and fruit of the starfruit, have the potential to be made into a functional drink. Efforts that have been developed to use the leaves and fruit of starfruit are herbal medicine. This study aims to determine the chemical properties (antioxidant capacity and tannin content), physical properties (color) and differences in the selling price of the herbal medicine for starfruit leaves with different leaf and fruit ratios. The research design used was a completely randomized design (CRD) with a factor of different ratios between leaves and fruit with two repetitions. Data were analyzed using ANOVA (Analysis of Variance). If there are differences, then proceed with the Duncan Multiple Range Test (DMRT). The results showed that the highest antioxidant capacity and tannin content of starfruit leaves were found in the ratio of 80 percent: 20 percent herbal medicine. The highest color brightness (L) is found in the herbal ratio 60 percent: 40 percent. The redness color (a -) is in the ratio 80 percent: 20 percent and the yellow color (b +) is the highest in the ratio of 60 percent: 40 percent herbal medicine. Bagian tanaman belimbing wuluh yaitu daun dan buah belimbing wuluh sangat berpotensi untuk dibuat minuman fungsional. Upaya yang dikembangkan untuk pemanfaatan daun dan buah belimbing wuluh adalah sebagai jamu. Penelitian ini memiliki tujuan untuk mengetahui sifat kimia (kapasitas antioksidan dan kadar tanin), sifat fisik (warna) dan perbedaan harga jual jamu daun belimbing wuluh dengan rasio daun dan buah yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor yaitu rasio yang berbeda antara daun dan buah dengan dua kali pengulangan. Data dianalisis menggunakan ANOVA (Analysis of Variance). Jika terdapat perbedaan, maka dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa kapasitas antioksidan dan kadar tanin jamu daun belimbing wuluh tertinggi terdapat pada rasio jamu 80 persen: 20 persen. Kecerahan warna (L) tertinggi terdapat pada rasio jamu 60 persen: 40 persen. Warna kemerahan (a+) terdapat pada rasio 80 persen: 20 persen dan warna kuning (b+) tertinggi terdapat pada rasio jamu 60 persen: 40 persen.

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

scholarly journals Meat intake, meat cooking methods, and meat-derived mutagen exposure and risk of sessile serrated lesions

2020 ◽  
Vol 111 (6) ◽  
pp. 1244-1251 ◽  
Author(s):  
Dominique Mosley ◽  
Timothy Su ◽  
Harvey J Murff ◽  
Walter E Smalley ◽  
Reid M Ness ◽  
...  
Keyword(s):  
Mutagenic Activity ◽  
Colorectal Neoplasia ◽  
Colorectal Polyp ◽  
Red Meat ◽  
Cooking Methods ◽  
Processed Meat ◽  
Meat Intake ◽  
Logistic Regression Models ◽  
Meat Cooking ◽  
Increased Risk

Abstract Background Red and processed meat, recognized carcinogens, are risk factors for colorectal neoplasia, including polyps, the precursor for colorectal cancer. The mechanism is unclear. One possible explanation is the mutagenic activity of these foods, perhaps due to generation during cooking [e.g., heterocyclic amine (HCA) intake]. Few studies have evaluated meat intake and sessile serrated lesion (SSL) risk, a recently recognized precursor, and no study has evaluated meat cooking methods and meat-derived mutagens with SSL risk. Objective We evaluated intakes of meat, meat cooking methods, and inferred meat mutagens with SSL risk and in comparison to risk of other polyps. Methods Meat, well-done meat, and inferred meat mutagen intakes were evaluated. Polytomous logistic regression models were used to estimate ORs and 95% CIs among cases (556 hyperplastic polyp, 1753 adenoma, and 208 SSL) and controls (3804) in the large colonoscopy-based, case-control study, the Tennessee Colorectal Polyp Study. Results The highest quartile intakes of red meat (OR: 2.38; 95% CI: 1.44, 3.93), processed meat (OR: 2.03; 95% CI: 1.30, 3.17), well-done red meat (OR: 2.19; 95% CI: 1.34, 3.60), and the HCA 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQX; OR: 2.48; 95% CI: 1.49, 4.16) were associated with increased risk of SSLs in comparison to the lowest quartile intake. Conclusions High intakes of red and processed meats are strongly and especially associated with SSL risk and part of the association may be due to HCA intake. Future studies should evaluate other mechanism(s) and the potential for primary prevention.

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