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Tinangon, R. M.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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SIFAT ORGANOLEPTIK DAGING AYAM PETELUR TUA YANG DIRENDAM DALAM EKSTRAK KULIT NANAS (Ananas comosus L. Merr) Dewanto, Ahmad; Rotinsulu, M. D.; Ransaleleh, T. A.; Tinangon, R. M.
ZOOTEC Vol 37, No 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.898 KB) | DOI: 10.35792/zot.37.2.2017.16110

Abstract

The objective of this study was to evaluate the organoleptic characteristic of old laying meat immersed in pineapple peel extract (Ananas comusus L. Merr). The materials used in this study were 25 birds of the age of 24 months old and the extract of 10 pineapple peels. The Completely Randomized Design was applied in this study, involving the organoleptic test measurement with hedonic scale and untrained panelist of 40 peoples. Treatments were involving immersion of old laying meat in pineapple peel extract with levels:R0 = Without immersion in pineapple peel extract; R1 = Immersion in pineapple peel extract during 1 hour; R2 = Immersion in pineapple peel extract during 2 hours; R3 = Immersion in pineapple peel extract during 3 hours; R4 = Immersion in pineapple peel extract during 4 hours. Analysis of variance were used for organoleptic test and showed that treatments affected significantly (P<0.01) the colour, flavour, tenderness, texture, and taste of ald laying meat. Study indicated that panelists preferred the texture and tenderness of laying meat immersed during one hour in pineapple extract however they preferred the meat colour and taste without immersion.Keywords: Laying meat, pineapple peel, organoleptic
SIFAT ORGANOLEPTIK BURGER AYAM DENGAN METODE MEMASAK YANG BERBEDA Lumbong, Ratnasari; Tinangon, R. M.; Rotinsulu, M. D.; Kalele, J. A. D.
ZOOTEC Vol 37, No 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.686 KB) | DOI: 10.35792/zot.37.2.2017.16000

Abstract

THE ORGANOLEPTIC CHARACTERISTIC OF CHICKEN BURGER WITH DIFFERENT COOKING METHODS. The objective of this  study   was to   evaluate the   effect of different cooking method on the characteristics of color, aroma, texture, tenderness and taste of chicken burger. Research was applied using completely randomized design with three treatments involving hedonic scale and forty replications using panelist as follows: Steaming (R1), Frying (R2), Baking (R3). Results showed that these three treatments affected significantly on color. (P<0.01), texture and tenderness (P<0.05). However, these treatments did not significantly affect on aroma and taste. Therefore, this research can be concluded that chicken burger cooked by baking method was mostly preferred by the panellist. Keywords: Chicken Burger, Steaming, Frying, Baking.
Co-Authors Dewanto, Ahmad J. A. D. Kalele, J. A. D. Lumbong, Ratnasari M. D. Rotinsulu T. A. Ransaleleh