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All Journal Jurnal Ilmu Perpustakaan Jurnal Pamator : Jurnal Ilmiah Universitas Trunojoyo Madura Journal of English and Education Jurnal Keperawatan Sriwijaya JURNAL PENDIDIKAN TAMBUSAI JURNAL NUSANTARA APLIKASI MANAJEMEN BISNIS YUME : Journal of Management Puteri Hijau : Jurnal Pendidikan Sejarah Jurnal Ecoment Global: Kajian Bisnis dan Manajemen CENDEKIA : Jurnal Ilmu Pengetahuan El-Ahli : Jurnal Hukum Keluarga Islam The Journal Gastronomy Tourism International Journal of Applied Finance and Business Studies JCP (Jurnal Cahaya Pendidikan) Fakultas Keguruan dan Ilmu Pendidikan Bussman Journal : Indonesian Journal of Business and Management Biram Samtani Sains Anoa: Journal of Animal Husbandry Jurnal Ilmu Sosial, Humaniora dan Seni Jurnal Dinamika Ilmu Komunikasi
Lestari, Putri Indah
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Fortifikasi Ekstrak Buah Patikala (Etlingera elatior) terhadap Kualitas Fisik Nugget Ayam Petelur Afkir Irmawaty, Irmawaty; Jamili, Muhammad Arsan; Lestari, Putri Indah
Anoa: Journal of Animal Husbandry Vol 5 No 2 (2026): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v5i2.71041

Abstract

Spent laying hens are a potential source of animal protein; however, their utilization remains limited because their meat tends to be relatively tough due to their older slaughter age. Processing spent laying hen meat into nuggets and fortifying it with patikala fruit extract (Etlingera elatior) are expected to improve the utilization and quality of the product. This study aimed to evaluate the effects of fortification with different concentrations of patikala fruit extract on the physical quality of spent laying hen nuggets, including pH, water-holding capacity, and cooking loss. The study employed a completely randomized design consisting of four treatments and three replications. The treatments were P0: 0% patikala fruit extract, P1: 25% patikala fruit extract, P2: 50% patikala fruit extract, and P3: 75% patikala fruit extract. The data were analyzed using analysis of variance to determine the effects of the treatments on the observed variables. The results showed that the pH values of the spent laying hen nuggets ranged from 6.23 to 6.65, the water-holding capacity ranged from 24.77% to 24.82%, and the cooking loss ranged from 10% to 11%. Fortification with patikala fruit extract at concentrations of 25%, 50%, and 75% had no significant effect (P > 0.05) on the pH, water-holding capacity, or cooking loss of spent laying hen nuggets. In conclusion, fortification with patikala fruit extract at concentrations of up to 75% did not significantly alter the physical quality of spent laying hen nuggets.
Co-Authors Alia Ariesanti Alwahab, Putri Annisa Ba'ayesh, Naia Zattira Cancerlia, Cindy Didit Haryadi Efriyani Sumastuti Erwan Efendi Fachrudin, Kurniawan Ali Hakim, M.Farhan Al Hani, Zikra Hasan Sazali Hidayah, Irna Hidayah, Syahla Irmawaty, Irmawaty Maghfiroh, Isni Lailatul Muhammad Arsan Jamili Nasution, Roby Septian Nurul Zannah Purba, Iman Pasu Marganda Hadiarto Rahmat Hidayat Rahmi Nur Islami Rasyidin Rita Ambarwati Sukmono Rita Meiriyanti Rizki Nurislaminingsih, Rizki Rojul, Rojul Silviyanti, Ita Herlita Sinta, Elvita Dwi Siregar, Mahnida Zahra Siti Aminah Solihah Titin Sumanti, Solihah Titin Syahran Trijati Puspita Lestari Wendi Andriatna, Wendi Woro Priatini Yudha, Sandy Zulfikar, M. Rafli Zulfikar, M.Rafli