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All Journal Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) JURNAL KAJIAN VETERINER Jurnal Peternakan Lahan Kering
Sipahelut, Geertruida Margareth
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Medicine & Pharmacology Public Health Social Sciences Veterinary

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Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi Sipahelut, Geertruida Margareth; Armadianto, Heri; Noach, Yakob R.; Riwu, Agustinus R.; Dillak, Sutan Y.F.; Riwu, Junius Rede Lae
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 11 No 2 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vete
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i2.148

Abstract

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used hedonik test according to Kruskal-Wallis method. The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g and R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g gave a significant difference (P <0.05) to the aroma and TPC values while the texture had no significant effect (P>0,05). But the best texture value is at the level of 10g roselle flour. Conclusion, The level of roselle flour influences the value of the aroma of jerky and can reduce the total bacterial growth in the pork jerky. The best activity level of 15g roselle flour can reduce the lowest total bacterial colony.
Kualitas Daging Se’i Babi melalui Aplikasi Tepung Rosela Matutina, Veronika; Sipahelut, Geertruida Margareth; Sabtu, Bastari
JURNAL KAJIAN VETERINER Vol 12 No 1 (2024): Jurnal Kajian Veteriner
Publisher : FAKULTAS KEDOKTERAN HEWAN UNIVERSITAS NUSA CENDANA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jkv.v12i1.12080

Abstract

Se'i meat is a typical meat from East Nusa Tenggara which is made by smoking it. The meat is sliced ​​in small lengths, then smoked until cooked and has a distinctive taste. This study aims to determine the effect of rosella flour (Hibiscus sabdariffa L.) to organoleptic (colour, aroma, taste and tenderness); pH; TPC and E. coli pork. The research method uses a Complete Randomized Design (RAL) consisting of 4 treatments and 4 repetitions. The treatment consisted of P0: pork se’i meat without the addition of rosella flour, P1: pork se’i meat with the addition of rosella flour 0.5%, P2: pork se’i meat with the addition of rosella flour 1%, P3: pork se’i meat with the addition of rosella flour 1.5%. The organoleptic test of colour, aroma, taste and tenderness of pork meat was analysed using the Kruskal Wallis test followed by the Mann Whitney test, while the pH, TPC and E. Coli. analysed using ANOVA followed by Duncan's test to see any differences between treatments. The results showed that the application of roselle flour to pork se'i meat with different concentrations (0.5%, 1% and 1.5%) affected the organoleptic quality (colour, taste and tenderness) but did not affect the aroma of pork se'i meat. The addition of roselle flour can also lower the pH, TPC and E. coli pork. It is concluded that the higher the amount of rosella flour shows good results for the quality of pig meat because it increases the taste and tenderness and lowers the pH, TPC and E.coli of pork se’i.
Pengaruh Penambahan Sari Buah Jeruk Lemon ( Citrus limon)Terhadap Lemak, Oksidasi Lemak, pH dan Sifat Organoleptik Daging Se’i Babi: Effect of Addition of Lemon Juice (Citrus Limon) On Fat, Fat Oxidation, pH And Organoleptic Properties of Pork Se'i Meat Misa, Serli Misa; Sipahelut, Geertruida Margareth; Sabtu, Bastari; Zainal, Tri Rizkie
Jurnal Peternakan Lahan Kering Vol. 6 No. 2 (2024): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57089/jplk.v6i2.1688

Abstract

The purpose of this study was to determine the effect of the use of lemon juice (citrus limon) on fatcontent, fat oxidation, pH and organoleptic properties of pork se'i meat. The method used in thisresearch was the Completely Randomized Design (CRD) method with 4 treatments, each treatmentrepeated 4 times consisting of P0 = se'i flesh (without lemon juice) control, P1: se'i flesh + lemon juice1%, P2: se'i flesh + lemon juice 2% and P3: se'i flesh + lemon juice 3%. The variables studied were Fatcontent, fat oxidation, pH and organoleptic properties (color, aroma, and taste) of pork se'i meat.Physicochemical data were analyzed using Analysis of variance (ANOVA), followed by Duncan assayswhen there were differences between treatments and for organoleptic data and pork se'i meat favorabilitylevels were analyzed using the Kruskal Wallis test, if the effect was real, it was done with the MannWhitney test. The results showed that the treatment had a very noticeable influence (P<0.01) on fatcontent, fat oxidation and pH, as well as a very noticeable effect (P<0.01) on organoleptic (color, aroma,and taste) of pork se'i meat. It was concluded that the higher the level of lemon juice leads to a decreasein the fat content, fat oxidation and pH of pork se'i meat, as well as a decrease in the color, aroma andtaste score of pork se'i meat. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penggunaan sari jeruk lemon (Citrus limon)terhadap kandungan lemak, oksidasi lemak, pH dan sifat organoleptik (warna, aroma dan rasa) daging se’ibabi. Metode yang digunakan dalam penelitian ini adalah metode Rancangan Acak Lengkap (RAL)dengan 4 perlakuan setiap perlakuan diulang sebanyak 4 kali terdiri dari P0= daging se’i (tanpa sari jeruklemon) kontrol, P1: daging se’i + sari jeruk lemon 1%, P2: daging se’i + sari jeruk lemon 2% dan P3:daging se’i + sari jeruk lemon 3%. Data fisikokimia dianalisis menggunakan Analysis of variance(ANOVA), dilanjutkan menggunakan uji Duncan apabila ada perbedaan antara perlakuan dan untuk dataorganoleptik dan tingkat kesukaan daging se’i babi dianalisis menggunakan uji Kruskal Wallis, apabilaberpengaruh nyatamaka dilakukan dengan uji Mann Whitney. Hasil penelitian menunjukan bahwaperlakuan memberikan pengaruh yang sangat nyata (P<0.01) terhadap kandungan lemak, oksidasi lemakdan pH, juga berpengaruh sangat nyata (P<0.01) terhadap organoleptik (warna,aroma, dan rasa) dagingse’i babi. Disimpulkan bahwa semakin tinggi pemberian level sari jeruk lemon menyebabkan penurunanpada kandungan lemak, oksidasi lemak dan pH daging se’i babi, serta menurunnya skor warna, aroma danrasa daging se’i babi.  
Co-Authors Armadianto, Heri Matutina, Veronika Misa, Serli Misa Noach, Yakob R. Riwu, Agustinus R. Riwu, Junius Rede Lae Sabtu, Bastari Sutan Y.F.G. Dillak Zainal, Tri Rizkie