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Kalele, J.A.D.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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PENGARUH PERBEDAAN KONSENTRASI GELATIN CEKER AYAM KAMPUNG TERHADAP KARAKTERISTIK FISIK EDIBLE FILM Asmudrono, Sukma W.; Sompie, M.; Siswosubroto, S.E.; Kalele, J.A.D.
ZOOTEC Vol 39, No 1 (2019)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.354 KB) | DOI: 10.35792/zot.39.1.2019.22518

Abstract

THE EFFECT OF DIFFERENCES CONCENTRATION OF NATIVE CHICKEN CLAW GELATIN ON THE PHISYCAL CHARACTERISTICS OF EDIBLE FILM. This study aims to determine the effect of differences concentration on the physical characteristics of edible film from native chicken claw gelatin. This study used a completely randomized design with the treatment of chicken claw gelatin concentration 5%, 10%, 15 and 20%, each treatment repeated four times. The results showed that the differences concentration of native chicken claw gelatin had significantly different effect (P<0.05) on the value of tensile strength, elongation and thickness of edible film. Based on the results of discussion, it can be concluded that the concentration of native chicken claw gelatin from variables with 10% gelatin concentration had good physical characteristics of edible film. Keywords: Native chicken claw, Edible film Gelatin
Kombinasi feses sapi dan babi sebagai sumber biogas Suriman, D.K.P.; Soputan, J.E.M.; Kalele, J.A.D.; Rawung, V.R.W.
ZOOTEC Vol 41, No 1 (2021)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.911 KB) | DOI: 10.35792/zot.41.1.2021.32560

Abstract

THE COMBINATION OF COW AND PIG FECES AS BIOGAS SOURCES. This research has been carried out with the aim to find out the biogas production produced from the use of cow and pig feces. This research was conducted at Bailang Abattoir Manado, North Sulawesi. The material used in this study were cow feces, pig feces and water. Comparison of feces combinations (2 bucket cow feces, 1 bucket pig feces and 3 bucket water was 1: 1). The equipment used is a horizontal type digester, measuring, thermometer, pH indicator, biogas stove, hose, barrel and bucket. The data analysis used was in this study was descriptive analysis. The variables observed in this study were biogas volume, temperature, pH value, and biogas application. The 31 days of research showed that the total volume of biogas achieved was 122,266,262 m3. The results also obtained an average temperature of 31ºC for the morning and 30ºC for the afternoon. The pH value of this study 7. The gas test was conducted twice, first on the 15th day. The second test was carried out on day 31. The use of biogas takes 24 minutes to cook. The conclusion of this study is the combination of cow and pig feces with a temperature of 30-31ºC and pH 7 produces 122,266,262 cm3 of biogas with a cooking time of 24 minutes. Keywords: biogas, cow feces, pig feces 
KUALITAS ILABULO MENGGUNAKAN TEPUNG SAGU DENGAN LEVEL YANG BERBEDA Nupulo, Nindi; Kalele, J.A.D.; Sembor, S.M.; Lontaan, N.N
ZOOTEC Vol 40, No 2 (2020)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.105 KB) | DOI: 10.35792/zot.40.2.2020.29741

Abstract

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
KUALITAS CHICKEN NUGGET YANG DIFORTIFIKASI DENGAN TEPUNG KACANG KEDELAI UNTUK PENINGKATAN SERAT PANGAN (DIETARY FIBER) Mawati, Astria; Sondakh, E.H.B.; Kalele, J.A.D.; Hadju, R.
ZOOTEC Vol 37, No 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.819 KB) | DOI: 10.35792/zot.37.2.2017.16782

Abstract

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
Sifat fisik dan organoleptik es krim dengan penambahan ubi banggai ungu (Dioscorea alata L.) Umar, S.; Hadju, R.; Kalele, J.A.D.; Yelnetty, A.; Utiah, W.; Sakul, S.
ZOOTEC Vol. 44 No. 1 (2024)
Publisher : Universitas Sam Ratulangi

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ubi banggai ungu (Dioscorea alata L) terhadap sifat fisik dan organoleptik es krim. Bahan utama yang digunakan dalam penelitian adalah susu UHT, ubi banggai ungu. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 5 ulangan untuk kualitas fisik, dan untuk pengujian organoleptik terdiri  dari 4 perlakuan dan 35 ulangan (panelis). Adapun perlakuan dalam penelitian  ini adalah:  P0 Tanpa penambahan ubi banggai ungu 0%, P1 Penambahan ubi banggai ungu 8%, P2 Penambahan ubi banggai ungu 16%, P3 Penambahan ubi banggai ungu 24%. Variabel yang diukur adalah sifat fisik, overrun, waktu leleh dan uji organoleptik warna, aroma, tekstur dan cita rasa. Data yang diperoleh dari semua variable dianalisis menggunakan analisis varians. Apabila terdapat perbedaan  rataan perlakuan akan dilanjutkan dengan uji lanjut beda nyata jujur (BNJ). Hasil penelitian ini menunjukkan bahwa perlakuan penambahan ubi banggai ungu memberikan pengaruh berbeda nyata (P<0,05) terhadap titik leleh, warna, dan cita rasa dan berbeda tidak nyata (P>0,05) terhadap overrun, aroma dan tekstur. Berdasarkan hasil analisis data dan pembahasan pada penelitian yang dilakukan dapat di simpulkan bahwa penambahan ubi banggai ungu pada sampai dengan 8% menunjukkan kualitas fisik es krim yang baik dan secara organoleptik  dapat diterima oleh panelis. Kata kunci: Es krim, kualitas fisik, organoleptik, ubi banggai ungu (Dioscorea alata L)
Kajian lama marinasi cuka saguer terhadap sifat fisik dan organoleptik steak daging ayam pedaging Likuayang, E.; Kalele, J.A.D.; Sembor, S.M.; Ponto, J.H.W.
ZOOTEC Vol. 46 No. 1 (2026)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35792/zot.46.1.2026.66096

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan bahan marinasi berbasis kearifan lokal yaitu cuka saguer terhadap sifat fisik dan organoleptik steak daging ayam pedaging. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan waktu marinasi yaitu P0 (0 menit), P1 (15 menit), P2 (30 menit), P3 (45 menit), dan P4 (60 menit), masing-masing dengan empat ulangan. Variabel yang diamati meliputi pH, daya ikat air, kadar air, warna, aroma, tekstur, dan rasa. Hasil penelitian menunjukkan bahwa lama waktu marinasi memberikan pengaruh nyata terhadap nilai pH, daya ikat air, kadar air, serta karakteristik organoleptik steak daging ayam. Nilai pH menurun seiring dengan lamanya waktu marinasi, sedangkan daya ikat air dan kadar air meningkat. Berdasarkan uji organoleptik, perlakuan P1 (15 menit) menghasilkan karakteristik fisik dan sensoris terbaik yang paling disukai panelis, dengan tekstur yang lebih lembut, warna lebih menarik, aroma khas, dan rasa lebih diterima. Berdasarkan hasil analisis data dan pembahasan, dapat disimpulkan bahwa dengan penambahan Cuka saguer pada lama marinasi steak daging ayam 15 menit menghasilkan sifat fisik dan organoleptik yang baik dan disukai panelis. Kata kunci: Cuka Saguer, Marinasi, Steak Ayam, Sifat Fisik, Organoleptik.
Co-Authors Afriza Yelnetty Asmudrono, Sukma W. E.H.B. Sondakh Likuayang, E. Lontaan, N.N M. Sompie Mawati, Astria Nupulo, Nindi Ponto, J.H.W. R. Hadju Rawung, V.R.W. S. Sakul Sembor, S.M. Siswosubroto, S.E. Soputan, J.E.M. Suriman, D.K.P. Umar, S. W. Utiah