Article Per Year (5 Year)
p-Index From 2021 - 2026
0.983
P-Index
This Author published in this journals
All Journal Buletin Udayana Mengabdi Majalah Ilmiah Peternakan Majalah Ilmiah Peternakan
Suarta, G.
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Veterinary Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
NILAI ORGANOLEPTIK DAGING SAPI BALI YANG DIMARINASI DENGAN DAUN KELOR SEGAR, TEH DAUN KELOR, DAN BUBUK DAUN KELOR I. G. N., ARDITE; SRIYANI, N. L. P.; SUARTA, G.
Majalah Ilmiah Peternakan Vol 26 No 2 (2023): Vol. 26 No. 2 (2023)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2023.v26.i02.p07

Abstract

Bali beef is a meat that is quite attractive to the public. This study aims to find out the best ingredients and deter- mine the organoleptic value of Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf powder. Marinate the meat for 1 hour at room temperature. The research design used was a completely randomized design with four treatments and four replications. The four treatments were meat marinated with aquadest (P0); meat marinated using fresh moringa leaves 0.4% (P1); meat marinated using moringa leaf tea 0.4% (P2); and meat marinated using moringa leaf powder 0.4% (P3). The variables observed in this study were organoleptic tests of color, aroma, taste, texture, tenderness, and overall acceptance which were assessed by 15 semi-trained panelists. The results showed that Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf pow- der had a significant effect (P<0.05) on aroma, tenderness, and overall acceptance, but had no significant effect (P>0.05) on color, taste, and texture. The results of this study can be concluded that the best Bali beef marinade is using moringa leaf powder filtrate as much as 0.4% seen from the increase in the value of aroma, tenderness, and overall acceptance of the panelists.
PENERAPAN PEMBERIAN EKSTRAK DAUN PEPAYA SEBAGAI PENGEMPUK DAGING PADA AYAM JOPER Sriyani, N.L.P.; Dewi, G.A.M.K.; Ariana, I.N.T.; Suarta, G.
Buletin Udayana Mengabdi Vol 23 No 5 (2024): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2024.v23.i05.p09

Abstract

Super native chicken (Joper) is the result of a cross breed between native chicken with layer. Joper is seen in the ability to produce meat, especially in the breast and thigh organs, like broilers. However Joper has a low quality of meat tenderness. Papaya leaves are often used as meat tenderizers because they contain the enzyme papain. Papaya leaves are used in livestock as feed or mixed in drinking water in the form of papaya leaf juice. Abiasemal Village many Joper chicken farmers, both independent farmer or grup.Farmers have several obstacles in the development of Joper chicken where the results of meat that have low tenderness are obtained. This program will try to socialize the implementation of papaya leaf juice as meat tenderizer for Joper chicken in the village. The result of this program is the participation of the member group farmers is the good. Papaya leaf extract application in drinking water has been implemented by group farmer produce meat with increased tenderness with a not bitter taste, and one of the group members is interested to produce papaya leaf exstract to be sold in other group members. Keywords: papaya leaves, joper chicken, tenderness of meat
PENGARUH PEMBERIAN EKSTRAK BIJI PEPAYA MELALUI AIR MINUM TERHADAP PERFORMA DAN IOFDC AYAM KAMPUNG D. N., AYU; DEWI, G. A. M. K.; SUARTA, G.
MAJALAH ILMIAH PETERNAKAN Vol. 28 No. 1 (2025): Vol. 28 No. 1 (2025)
Publisher : Faculty of Animal Husbandry, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2025.V28.i01.p04

Abstract

Peineilitian ini beirtuijuian uintuik meingeitahui peingaruih peimbeirian eikstrak biji peipaya meilalui air minuim teirha- dap peirforma dan IOFDC ayam kampuing yang teilah dilaksanakan seilama 8 minggui peineilitian di Farm Seiseitan, Fakuiltas Peiteirnakan Uiniveirsitas Uidayana. Rancangan peineilitian yang diguinakan adalah Rancangan Acak Leing- kap yang teirdiri atas 4 peirlakuian dan 4 uilangan dan masing-masing uilangan teirdiri dari 5 eikor ayam kampuing. Peirlakuian yang dibeirikan yaitui ayam kampuing dibeiri air minuim tanpa eikstrak biji peipaya (P0), ayam kampuing yang dibeiri air minuim 3% eikstrak biji peipaya (P1), ayam kampuing dibeiri air minuim 4% eikstrak biji peipaya (P2) dan ayam kampuing dibeiri air minuim 5% eikstrak biji peipaya (P3). Hasil peineilitian ini meinuinjuikkan bahwa dalam konsuimsi ransuim, konsuimsi air minuim, bobot badan akhir, dan peirtambahan bobot badan tidak meinuinjuikkan pei- ningkatan signifikan (P>0,05) jika dibandingkan deingan P0. Seidangkan nilai FCR dari keiduia peirlakuian P2 dan P3 meinuinjuikkan hasil yang beirpeingaruih nyata (P<0,05) jika dibandingkan deingan P0 dan P1. IOFDC beirbeida nyata (P<0,05) dimana P2 dan P3 meimiliki nilai yang leibih tinggi dibandingkan deingan P0. Beirdasarkan hasil peineilitian dapat disimpuilkan bahwa peimbeirian eikstrak biji peipaya 4% dan 5% meilalui air minuim beirpeingaruih meinuiruinkan nilai FCR dan meiningkatkan IOFDC seicara signifikan.
Co-Authors Ariana, I.N.T. B. R. T. PUTRI D. N., AYU Dewi, G.A.M.K. G. A. M. K. Dewi I. G. N., ARDITE M.A.T., Pero N. L. P. Sriyani, N. L. P. N. N. D. P., Utami N. W. T. INGGRIATI, N. W. T. Ni Luh Putu Sriyani