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Inderawati, Inderawati

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Author-ID : 1205120

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Veterinary Other

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Effect of Chicken Intestine Substitution to Chemical Quality of Nugget Hafid, Harapin; Nuraini, Nuraini; Agustina, Dian; Fitrianingsih, Fitrianingsih; Inderawati, Inderawati
ANIMAL PRODUCTION Vol 19, No 3 (2017)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

This research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken meat), A1 (15% chicken intestine + 85% chicken meat), A2 (25% chicken intestine + 75% chicken meat ), A3 (40% chicken intestine + 60% chicken meat), A4 (50% chicken intestine + 50% chicken meat), A5 (65% chicken intestine + 35% chicken meat), A6 (75% chicken intestine + 25% chicken meat), A7 (90% chicken intestine + 10% chicken meat), and A8 (100% chicken intestine + 0% chicken meat). Each treatment was repeated five times. The results showed that the water content and ash substituted chicken nuggets chicken intestines were not significantly different (p> 0.05). water content of chicken nuggetsÂ in this study was A0 (99.8%), A1 (99.8%), A2 (99.8%), A3 (99.8%), A4 (99.8%), A5 (99.9%), A6 (99.9%), A7 (99.7%), and A8 (99.8%). Ash content on A0 (2.61%), A1 (1.61%), A2 (2.90%), A3 (1.80%), A4 (2.23%), A5 (2.84% ), A6 (2.62%), A7 (2.39%), and A8 (2.26%). Intestine substitution into the chicken nuggets significant (p <0, 05) against the protein and fat content of chicken nuggets, where the highest protein content in treatment A8 (100% chicken intestine) was 24.9% and the lowest in treatment A0 (100% chicken meat) that is 11.33%. The greater increase in the nugget chicken intestinal waste, the higher the protein content. Meanwhile nugget fat content tends to decrease as the percentage of the addition of chicken intestinal waste. Fat content nuggets with chicken intestinal waste substitution of 15% (A1) amounted to 21.85%Â Â , 25% (A2) of 20.56% , 40% (A3) of 19.09%, 50% (A4) of 18.14, 65% (A5) of 17.03%, 75% (A6) of 15.69%, 90% (A7) of 14.11%, and 100% (A8) 11.00% house-cleaning da significantly (p <0.05) with control of 0% (A0) 23.93%. The more the addition of substitution intestinal produce low-fat nugget. Can be concluded that substitution of chicken intestine increase the protein and lower fat content of chicken nuggets. Nugget product with composition 50% chicken intestine and 50% chicken meat (A4) has water content 99,8%, 17,58%, protein, 18,14% abu2.23% fat and preferred by the panelists.

KARAKTERISTIK BAHAN PAKAN LOKAL DI SULAWESI TENGGARA Nuraini, Nuraini; Hafid, Harapin; Inderawati, Inderawati
AgriSains Vol 17, No 2 (2016)
Publisher : FAPETKAN UNTAD

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Lower beef cattle productivity in South-East Sulawesi caused by the lack of knowledge and skill of farmers to utilize existing feed resources. This research specific objectives : (1). to identify local feed of beef cattle in South-East Sulawesi, (2) to formulate local feed become the complete rations for fattening, (3) to analyse the nutrient value of available feeds resources. This research was applied through a survey to identify local feed at eight districts andtwo cities in South-East Sulawesi, namely Kendari and Bau-bau cities, districts of Konawe South, Konawe, Bombana, Kolaka, Muna, and Buton. The Research was conducted from April to November 2007. The Laboratory analysis was conducted to know nutrient value of feed, and thus can be determined the local feed feasibility for being the ration formulation. The research result indicated that: (1) the local feed which can be identified consist of 30 types coming from waste of agriculture, plantation, industry, market and household, (2) the local feed which was available in big supply and had potency to be processed as complete ration for fattening beef cattle were cacao pods, sago waste, tofu waste, paddy bran and yellow corn, (3) the analysis of some local feed for beef cattle showing a quite higj nutrient value with the range of protein content around 2 - 9% as well as total digestible nutrient approximately 15 - 90%. The other content of nutrient and mineral was also sufficient for supporting the livestock growth.Key words: Identification, local feed, nutrient value

Technical Guidance on Shredded Cattle Meat for Strengthening the Entrepreneurship for New Graduates Hafid, Harapin; Nuraini, Nuraini; Inderawati, Inderawati; Ananda, S.H.; Sani, L.O.A.
Journal of Saintech Transfer Vol. 3 No. 1 (2020): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Community service activities in the form of training in the application of appropriate technology for shredded production aimed at providing entrepreneurial skills and motivation. In this activity, technical guidance is carried out to increase knowledge and skills as well as work insights to the target so that they can form a shredded meat business group so that they can supply shredded needs for the people in the city of Kendari and surrounding areas. The activity method uses the technical guidance method where the participants are first given counseling related to basic knowledge of raw materials, equipment, manufacturing processes and abon assessment. Then there was a demonstration to make floss making involving the participants. The results achieved in this activity, in the form of increased knowledge and understanding of the training participants consisting of alumni of the Department of Animal Science, Halu Oleo University, were very interested and enthusiastic about receiving training materials and were very actively participating in the training activities. This situation shows that alumni majoring in animal husbandry are still in dire need of additional practice material because of the limited practical opportunities they have. In evaluating activities, participants' perception responses to follow-up activities are divided into three categories. Most want to make it for consumption and sell it as a source of income (60%), some want to make it for their own consumption with their families (30%) and some are interested but it is difficult to buy raw meat because of economic incapability (10%).

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