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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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Journal : hasanuddin journal of animal science hajas

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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.