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All Journal Buletin Udayana Mengabdi JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Tropical Animal Science Journal Hasanuddin Journal of Animal Science (HAJAS)
Maruddin, F.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Energy Immunology & microbiology Veterinary

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Journal : Hasanuddin Journal of Animal Science (HAJAS)

 1 
Milk Caramel Candy Quality by Added Sugar and Red Ginger (Zingiber officinale var rubrum) Wulandari, A. T. R; Malaka, R.; Maruddin, F.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 1 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i1.33044

Abstract

Caramel candy or toffee is a confectionery product made from basic sugar, glucose syrup, milk, fat, and salt ingredients. Sugar plays a role in the formation of brown color and caramelization, while the addition of red ginger acts as a flavor enhancer for caramel candy. The reaction results in the production of melanoid and antioxidant compounds. It also affects the taste, texture, aroma, and appeal of caramel candy. This research aimed to analyze the effects of the use and interaction of sugar and red ginger on antioxidants, organoleptic tests, and color L*, as well as chemical (reducing sugar and water content) changes in caramel candy products. This research design used a completely randomized design with a factorial pattern, with factor A adding sugar (0, 5, 10, 15) %; factor B adding red ginger juice (0, 2, 4, 6) %. This research shows that sugar and ginger juice can increase the A* color value, ginger taste, caramel taste, color, ginger, and caramel aroma. Meanwhile, increasing sugar and ginger juice can reduce the L* color value, antioxidant activity, and water content. Adding 15% sugar and 4% red ginger juice is the best for making red ginger juice. Keywords: Milk caramel candy, red ginger juice, sugar, physicochemical quality
Meat Quality Assessment for Meatball Production: Influence of Sales Volume Category and Location Hassani, W. A. I.; Hikmah, H.; Maruddin, F.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 2 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i2.42941

Abstract

Meat is an essential food ingredient for meeting people's nutritional needs. According to the 2023 meat outlook data, 79.51% of total beef and 35.47% of total chicken meat are utilized by the food industry. Variations in meatball product quality may result from differences in the quality of meat raw materials. This study aims to evaluate the quality of meatball raw materials sold in the markets of Makassar City. This research employed a comparative observational design by collecting 100gram samples of chicken meat and frozen meat/heart from six meat sellers. The samples were then analyzed using analysis of variance (ANOVA), followed by an LSD test to determine significant differences. The results revealed that the factors of trader type, location, and the interaction significantly affected (P<0.05) on the pH value, tenderness, and color of the meat. The factors of Trader type and location significantly affected (P<0.05) the cooking shrinkage of the meat. While the interaction showed no significant effect (P>0.05) on the cooking shrinkage of the meat. Trader type significantly affected (P<0.05) the a* color value of the meat, while location and its interaction showed no significant effect (P>0.05) on a*. Trader type showed no significant effect (P>0.05) on the b* color value of the meat, while location and its interaction had significant effects (P<0.05) on the b* color value of the meat. These results indicate that large traders tend to have better meat quality than small traders, with higher average pH and tenderness and lower cooking shrinkage. Keywords: Meat Quality; Meatballs; Traditional Market
Co-Authors A. Ako A. Ni’mahtul Churriyah Azhar, M. D. Kisworo Fahrullah Fahrullah H. Hasbi Hassani, W. A. I. Hikmah, H. M. Hatta M. Taufik M. Yunus Noersidiq, A. R. Malaka Rahman, A.A. Sara, U. Utamy, R.F. Wulandari, A. T. R