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All Journal Jurnal Biologi Tropis Jurnal Pengabdian Magister Pendidikan IPA
Dewi Wulandani, Baiq Rani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology

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Physical and Microbiology Characterization of Chicken Sausage that Added by Oyster Mushroom Yulianto, Wahid; Malta, Lilik; Bulkaini, Bulkaini; Kisworo, Djoko; Haryanto, Haryanto; Dewi Wulandani, Baiq Rani; Fahrullah, Fahrullah
Jurnal Biologi Tropis Vol. 24 No. 1 (2024): Januari - Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i1.6355

Abstract

Oyster mushrooms are a healthy alternative food source for reducing the fat content of sausages due to their low fat content. Chicken sausage is a processed meat product that typically contains meat, binders, and fillers. This study aimed to investigate the physical and microbiological properties of chicken sausage with varying concentrations of oyster mushrooms, which are added to improve its quality. The study employed a completely randomized design with three treatments. If a treatment showed a difference, the Duncan Multiple Range Test was conducted. The treatments consisted of J0: 0% oyster mushroom, J1: 1% oyster mushroom, and J2: 2% oyster mushroom. Statistically, the use of different concentrations of oyster mushrooms did not result in a significant difference (P>0.05) in the water binding capacity, breaking power, pH, and total plate count of chicken sausages. However, the addition of oyster mushroom concentrations can improve the physical and microbiological quality of the sausages. The addition of different concentrations of oyster mushroom to chicken meat sausage resulted in a water binding capacity of 39.28-46.12%, breaking strength of 0.4-0.5 kg/cm2, pH value of 6.46-6.56, and total plate count of 1.57-1.86 cfu/g. The treatment that yields the highest water binding capacity (45.06%), breaking power (0.04 kg/cm2), pH (6.56), and total plate count (1.57 cfu/g) is the addition of 1% oyster mushroom concentration. The concentration of oyster mushroom used in the preparation of chicken meat sausages should not exceed 1% of the total sausage mixture.
Pelatihan Pembuatan Sosis dan Bakso yang Mengandung Bagan Antioksidan Alami sebagai Pangan Fungsional pada Masyarakat Desa Sembung, Lombok Barat Yulianto, Wahid; Kisworo, Djoko; Bulkaini, Bulkaini; Dewi Wulandani, Baiq Rani; Haryanto, Haryanto; Fahrullah, Fahrullah
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 1 (2024): Januari - Maret
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i1.6685

Abstract

Sembung Village produces chilli that can be used as a source of antioxidant ingredients in functional processed meat products. The activity was carried out through two methods: Demonstration and Participation. The training started with an explanation of processed meat products, including tools and materials, principles of manufacturing methods, packaging, and presentation. The text explains the meaning of antioxidants, how they prevent oxidation, and which natural ingredients contain them. Afterwards, participants were given the opportunity to practice making sausages and meatballs through demonstrations. The majority of attendees were PKK cadres from each hamlet in Sembung Village. The training provides additional information on how to produce meatballs and sausages with added value in the form of healthy, natural antioxidant ingredients. Some participants have experience in meat processing. It can be concluded that the training activity has equipped the Sembung Village community with knowledge and skills that can be utilised to improve their welfare..
Co-Authors Bulkaini (Bulkaini) Djoko Kisworo Fahrullah Fahrullah Haryanto Haryanto Malta, Lilik Yulianto, Wahid