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All Journal Journal of the Indonesian Tropical Animal Agriculture Hasanuddin Journal of Animal Science (HAJAS)
Hikmah, H.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Immunology & microbiology

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Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria Nahariah, N.; Hikmah, H.; Yuliati, F.N.
Journal of the Indonesian Tropical Animal Agriculture Vol 45, No 3 (2020): September
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.45.3.214-221

Abstract

Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentation times. This study used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. Research materials include egg albumen, full cream milk powder and mixed Lactic Acid Bacteria (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The research treatments were the addition of powdered milk in different level (%) including, 0, 2, 4 and 6. Fermentation times were 0, 12, 24, 36, and 48 h, respectively. The results showed that the addition of powdered milk in different level and fermentation time had no significant effect on the antioxidant activity. The addition of different-level powdered milk was not significant on the glucose content and total protein, but it was very significant (P<0.01) on water content. The fermentation time had a very significant effect (P<0.01) on glucose levels and total protein, but it had no significant effect on the water content of albumen fermentation. Antioxidant activity did not change during the fermentation time and the addition of different-level milk powder. The 24 h fermentation time could reduce the total protein and glucose levels of egg albumen. Adding 2% milk powder could reduce the water content of egg albumen fermentation. 
Meat Quality Assessment for Meatball Production: Influence of Sales Volume Category and Location Hassani, W. A. I.; Hikmah, H.; Maruddin, F.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 2 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i2.42941

Abstract

Meat is an essential food ingredient for meeting people's nutritional needs. According to the 2023 meat outlook data, 79.51% of total beef and 35.47% of total chicken meat are utilized by the food industry. Variations in meatball product quality may result from differences in the quality of meat raw materials. This study aims to evaluate the quality of meatball raw materials sold in the markets of Makassar City. This research employed a comparative observational design by collecting 100gram samples of chicken meat and frozen meat/heart from six meat sellers. The samples were then analyzed using analysis of variance (ANOVA), followed by an LSD test to determine significant differences. The results revealed that the factors of trader type, location, and the interaction significantly affected (P<0.05) on the pH value, tenderness, and color of the meat. The factors of Trader type and location significantly affected (P<0.05) the cooking shrinkage of the meat. While the interaction showed no significant effect (P>0.05) on the cooking shrinkage of the meat. Trader type significantly affected (P<0.05) the a* color value of the meat, while location and its interaction showed no significant effect (P>0.05) on a*. Trader type showed no significant effect (P>0.05) on the b* color value of the meat, while location and its interaction had significant effects (P<0.05) on the b* color value of the meat. These results indicate that large traders tend to have better meat quality than small traders, with higher average pH and tenderness and lower cooking shrinkage. Keywords: Meat Quality; Meatballs; Traditional Market
Physicochemical Properties of Chicken Nuggets with Various Types of Flour Substitutes and Carrot Addition Simollah, A. A.; Hikmah, H.; Said, M.I.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 8 No. 1 (2026)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v8i1.43384

Abstract

This study aimed to analyze the effect of using wheat flour, breadfruit flour, and a combination of both, as well as the addition of carrots, on the quality of chicken nuggets. This study was conducted in two experimental stages using a Completely Randomized Design (CRD). Stage I used a 3x4 factorial RAL pattern with 3 repetitions. Factor A (Type of flour) consisted of wheat flour (X), a mixture of wheat flour and breadfruit flour (Y), and breadfruit flour (Z). Factor B (flour level) included 7.5%; 15%; 22.5%; and 30%. Stage II used a single-factor RAL with four treatments of carrot addition levels (P): 7.5%; 15%; 22.5%; and 30%, each repeated three times. The research parameters included cooking loss, meat shear force, and water holding capacity (stage I) as well as cooking loss, meat shear force, water holding capacity, dietary fiber, and β-carotene (stage II). Phase I research showed that the type and level of flour had a very significant effect (P<0.05) on water holding capacity and meat shear force. The use of 15% breadfruit flour and 30% carrot gave the best results in cooking loss (5.00%), β-carotene (245.13 µg/100g), and dietary fiber (5.82%). Keywords: Nuggets, breadfruit flour, carrots, physicochemical properties
Co-Authors F.N. Yuliati Hassani, W. A. I. Maruddin, F. Nahariah, N. Said, M.I. Simollah, A. A.