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All Journal Buletin Peternakan Formosa Journal of Science and Technology (FJST)
Ratulangi, Friets
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Physicochemical Profiles of Goat Meat: Influence of Unsaturated Fatty Acid Enriched Diets Sondakh, Erwin Hubert Barton; Kalele, Jerry; Waani, Merci; Lapian, Hapri; Sompie, Meity; Ratulangi, Friets
Buletin Peternakan Vol 49, No 2 (2025): BULETIN PETERNAKAN VOL. 49 (2) MAY 2025
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v49i2.99412

Abstract

The aim of this research was to determine the physicochemical profiles of meat from goat given a diet containing unsaturated fatty acids. The material used in this research was local male goats aged ± 12 months. Treatment used in the present study was R0, as a control diet, R1: R0 added with 2.5% of tuna fish oil (TFO), R2: R0 added with 5% of tuna fish oil (TFO), R3: R0 added with 2.5% of soybean oil (SO) and treatment R4: R0 added with 5% of soybean oil (SO). This research was conducted for three months. After the feeding trial, the goats were slaughtered, and the quality of the longissimus dorsi was analyzed. The research design used was a completely random design and four replications. The results showed that the feed containing TFO and SO at a level of 2.5% - 5% did not cause a significant difference (p>0.05) in the carcass components and the physical quality of the meat. Meanwhile, other parameters such as meat cholesterol, stearic acid, oleic acid, and linoleic acid were affected significantly (p<0.05). It should be concluded that the giving 2.5% - 5% of feed containing an unsaturated fatty acids profile (tuna fish oil and soybean oil) has not shown changes in the physicochemical quality of meat. But at the level of tuna oil and soybean oil, up to 5% of dry matter are able to increase the unsaturated fatty acid profile in meat. 
Profile of Chicken Nugget Fatty Acid Added Soybean Flour as Food Sources Dietary Fiber Sondakh, Erwin Hubert Barton; Kalele, Jerry; Ratulangi, Friets; Palar, Conny; Sompie, Meity
Formosa Journal of Science and Technology Vol. 3 No. 3 (2024): March 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v3i3.8611

Abstract

The current research were conducted with the aim to determine the effect of soybean flour as fortification ingredient to increase dietary fiber products to chicken nuggets. The meat used for nuggets chicken was taken from the chest. Soybeans were used as a fortification ingredient for the product of chicken nuggets. This experiment use a completely randomized design with five treatments consisting of a treatment: R0 level 0% of soybean of the meat composition of 500 g (0 g of soybean and 500 g of meat), R1 level of 5% of soybean of the meat composition (25 g soybean and 475 g of meat) R2 level of 10% of soy bean of the meat composition (50 g of soybean and 450 g of meat), R3 15% of soybean of the meat composition (75 g of soybean and 425 g of meat), R4 level 20% soybean of the meat composition (100 g of soybean and 400 g of meat). Each treatment was conducted four replications. The results were analyzed using analysis of variance and when there was a difference of average, the DMRT test was used to separate the difference. The results showed that fortification with soybeans in chicken meat had a significant effect on the protein, fat and fatty acid. In conclusion, Product of chicken nuggets using soybean flour can increase unsaturated fatty acids with a composition level of 75 g soybean flour and 425 g chicken meat.
Co-Authors Erwin Hubert Barton Sondakh, Erwin Hubert Barton John E. G. Rompis Kalele, Jerry Lapian, Hapri M. Sompie Palar, Conny Ratulangi, Yolanda Angel Siswosubroto, S.E. Waani, Merci