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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati AL-HAYAT: Journal of Biology and Applied Biology Jurnal Mutu Pangan : Indonesian Journal of Food Quality JAGO TOLIS : Jurnal Agrokompleks Tolis Journal of Education Technology Information Social Sciences and Health Jurnal Agrosilvopasture-Tech BAKIRA: Jurnal Pengabdian Kepada Masyarakat MARSEGU : Jurnal Sains dan Teknologi Kalwedo Sains (KASA)
Liur, Isye Jean
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Neuroscience Nursing Public Health Other

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KUALITAS SENSORY RENDANG DAGING SAPI PADA BEBERAPA RUMAH MAKAN PADANG DI KOTA AMBON Apalem, Yuliana; Tiven, Nafly Comilo; Liur, Isye Jean
MARSEGU : Jurnal Sains dan Teknologi Vol. 2 No. 12 (2026): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/2.12.2026.865-871

Abstract

This study aims to determine the sensory quality of beef rendang in several Padang restaurants in Ambon City. The sensory quality test of beef rendang used 25 untrained panelists, with the observed sensory parameters of beef rendang, namely color, tenderness, and taste. The data obtained were analyzed using a Complete Random Design (RAL) with 5 treatments of Padang restaurants, with the initials RPS, RTG, RTR, RSL, and RAS. The differences between treatments were further tested with the Duncan Test. Based on the results and discussions, it can be concluded that each Padang restaurant has different sensory and chemical qualities of rendang.
Pengaruh Konsentrasi Ekstrak Daun Sirsak Terhadap Penurunan Kualitas Telur Ayam Ras Selama Penyimpanan Liur, Isye Jean
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 7 No. 2 (2020): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2020.7.2.85

Abstract

Hen egg is easy to get and affordable. Besides having a complete nutritional content, chicken eggs are also easily damaged due to microbial activity during storage so that it can reduce egg quality. Therefore, a preservation process is needed to maintain egg quality. This study aims to determine the effect of soursop leaf extract concentrations on decreasing the quality of eggs. This research used a completely randomized design with two factors, the first factor was the concentration of soursop leaf extract (20, 30, 40%) and the second was the shelf life (0, 7, 14, 21 and 28 days). Observation included egg white index, egg yolk index, haugh unit, and weights of eggs. The results indicate that eggs with soursop leaf extract immersion treatment can maintain egg quality. The concentration of soursop leaf extract as much as 40% gives better results in maintaining the quality of eggs.
Co-Authors Apalem, Yuliana Haumahu, Aldrin Sergio Joris, Lily Jusak Labetubun Mankutty, Derlin Elisabeth Nafly C. Tiven Papilaya, Bercomien Juliet Para, Ria Enjelina Parawanti Opier, Indah Marwa Ralahalu, Tabitha Naomi Renwarin, Fransiskus Kelvin Tagueha, Astri Dwyanti Wael, Monik Walten, Theofilus