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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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KUALITAS KARKAS TERNAK BABI GROWER YANG MENGGUNAKAN TEPUNG KULIT KOPI SEBAGAI PENGGANTI SEBAGIAN DEDAK PADA RANSUM Gerungan, Magdalena S.; Lapian, Mien Th.R.; Kalele, J.A.D; Poli, Zulkifly
ZOOTEC Vol 37, No 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.926 KB) | DOI: 10.35792/zot.37.2.2017.16248

Abstract

EFFECT OF COFFEE SKIN FLOUR AS A SUBSTITUTE FOR RICE BRAN IN THE RATION ON CARCASS QUALITY OF GROWER PIGS. Research entitled effect of coffee skin flour in the ration of grower phase pig on slaughter weight, carcass length and carcass percentage have been done. Research conducted for 52 days using 16 Landrace pigs. Methods of randomized block design were used. Four replication as group of weight was used and treatments were four level of coffee skin flour of 0%, 25%, 50%, and 75%. The research variables are slaughter weight, carcass length and carcass percentage. Results of statistical analysis showed that there was no significant difference between treatments and the percentage of carcasses and slaughter weight (P> 0.05). The mean of slaughter weight is 76.68 kg and the average of carcass percentage is 63.80%. Analysis of variance showed that there is highly significant difference (P<0.01) between treatments and the length of carcass. Further test by the least significance difference method indicates that there was no significant difference on carcass length between R0 and R1, R2 and R3. There was also no significant difference on carcass length between R1 and R2, R1 and R3, and R2 and R3. Based on these results, it can be concluded that the use of coffee skin flour as a substitution as much as 25% of in the ration can increase the length of the carcass.Keywords: carcass length and carcass percentage, flour coffee skin, slaughter weight, pork.
Penggunaan perasan jeruk nipis terhadap kualitas fisik dan organoleptik sosis daging babi Paat, N.A.; Kalele, J.A.D; Sondakh , E.H.B.; Ratulangi , F.S.
ZOOTEC Vol. 44 No. 2 (2024)
Publisher : Universitas Sam Ratulangi

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Abstract

Penelitian ini bertujuan untuk menentukan level penggunaan perasaan jeruk nipis terhadap kualitas fisik dan organoleptik sosis daging babi. Materi yang digunakan daging babi, jeruk nipis, bumbu untuk pembuatan sosis. Penelitian ini menggunakan  rancangan acak  lengkap  (RAL)  dengan  perlakuan  penambahan  konsentrasi perasan jeruk nipis yang terdiri dari P0: 500 g daging babi tanpa perasan jeruk nipis, P1: 500 g daging babi dengan 5% perasan jeruk nipis,  P2: 500 g daging babi dengan 10% perasan jeruk nipis, P3: 500 g daging babi dengan 15% perasan jeruk nipis, P4: 500 g daging babi dengan 20% perasan jeruk nipis. Setiap perlakuan diulang sebanyak 4 kali. Variabel yang diamati adalah pH, daya mengikat air, susut masak dan organoleptik (warna, aroma, tekstur, cita rasa). Hasil analisis ragam menunjukan bahwa sosis daging babi dengan menggunakan perasan jeruk nipis memberikan pengaruh yang berbeda tidak nyata (P>0,01) terhadap nilai susut masak, warna, dan tekstur. Sedangkan untuk pH, daya mengikat air, aroma dan cita rasa menunjukkan pengaruh yang nyata. Berdasarkan hasil analisis data dan pembahasan untuk semua variabel maka disimpulkan bahwa menggunakan jeruk nipis pada sosis daging babi sampai dengan 20% menghasilkan sifat fisik yang baik dan disukai panelis. Kata kunci : sosis, jeruk nipis, daging babi          
Co-Authors Gerungan, Magdalena S. Mien Th. R. Lapian Paat, N.A. Poli, Zulkifly Ratulangi , F.S. Sondakh , E.H.B.